Refrigerator Oatmeal (Cherry Edition)

I love cherry pie.  It’s my favorite dessert. My mouth starts salivating at the thought of it.  This is my new favorite breakfast, and with cherries in season right now, it’s even better!

1/3 c. old-fashioned oats
1/3 c. unsweetened almond milk
1/2 c. 2% Greek Yogurt
2 Tbsp. almond butter
1 tsp. local honey
1/4 c. chopped fresh or frozen cherries

1 cute 16 oz. mason jar


Combine all ingredients into the jar.  Mix with a butter knife to thoroughly combine ingredients.  Twist the lid on the jar, and place in the refrigerator for 8 hours.  Enjoy cold the following morning.

Daddy’s Shrimp Creole (in a Slow Cooker–my variation)


Growing up one of my family’s favorite recipes was my dad’s shrimp creole.  He would spend hours on special occasions assembling the concoction.  I love my daddy’s recipe, but I do not have an entire day to devote to putting together this Cajun classic.  Here’s my tribute and my variation.

Special Note:  I use my Ninja Cooking System (which I LOVE) to make this recipe.  You can saute and slow-cook in one pot.  If you don’t have a Ninja Cooking System, you’ll have to saute your ingredients in a pan and then transfer to the slow cooker.


1-2 Tbsp. oil
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, diced
2 cloves of garlic, minced
1 can 24 oz. can of crushed tomatoes
1 can of diced tomatoes
1 bay leaf
Emeril’s Essence, to taste
Cayenne pepper, to taste
salt and pepper to tasted
1 lb. shrimp, peeled and deveined
wild rice or choice of rice for serving, cooked according to package directions or using a rice cooker


Head oil in pot over medium heat.  When pot is warm, add chopped onion.  Cook for 5-8 minutes until translucent. Add bell pepper and celery.  Cook until slightly tender.  Add garlic. Cook for 60 seconds before adding cans of tomato.

Add spices.  Switch from stovetop to slow cooking on low for 6 hours.  (Because shrimp cooks quickly, we will add it before serving.)

About 20 minutes before serving time, begin preparing rice.  About 10 minutes before serving, add shrimp.  Once the shrimp is cooked (no longer translucent), turn off the slow-cooker.

Serve creole over rice.  Enjoy with some french bread!

Note:  I actually forgot to get shrimp at the store, but I had some sausage in the freezer.  You can use sausage instead of shrimp, and the results are still very yummy!

Chess Pie from The Helen Corbitt Cookbook



1 1/4 cups sugar
6 tablespoons butter
6 egg yolks
3 tablespoons cream
1 teaspoon vanilla


Cream the sugar and butter. Add egg yoks, beaten to a lemon color. Stir in the cream and vanilla. Pour into an unbaked 9-inch pie shell and bake at 350 degrees for 10 minutes, then at 275 degrees for about 45 minutes. Mix this pie by hand.  Do not use an electric mixer!

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