EVERY Thankgiving my husband asks for pecan pie. He comes from southern roots and loves ( LOVES) a good Peeee-can Pie. Or is it Pe-con Pie? Well either way, he loves it. I've tried making them all, the chocolate pecan pie, the "light karo-syrup" versions, the "dark karo-syrup" versions, the grocery store versions (wink wink) in the end he has decided that he loves the ol' fashion (nothing crazy added in) Pecan Pie's. The Pie Crust I like to make my own pie crusts. Why? Because they are . . .
Oatmeal has been a big staple for breakfasts ever since we gave up our daily (and nightly) cereal with milk routine. Recently we decided to create a budget (or whatever.....grumble grumble grumble) so I've been trying to look into areas where I could slash my grocery bill. Steve took the time to soak oats overnight using real oats with almond milk, and I always just used those convenient little low-sugar packets for the kids and me and called it a wash. Weeellllll those little babies add up, and . . .
This stuff is GOLDEN. I have served this at several potlucks and it has literally been licked clean at several of the functions. Sweet, creamy, cool sauce. Crunchy, crisp juicy grapes. Buttery warm pecans. It's the perfect combination of some of the world's best foods. Scrub a variety of grapes! Whip up some delicious cream cheese until light and fluffy! and combine them both in a wide bowl, like the one pictured. I love these Fiesta Bistro Bowls for serving. This is the XL . . .