Old-Fashioned Pounded Cheese With Walnuts and Port Syrup

This recipe is basically a deconstructed cheese ball. The success of this simple spread depends on the quality of the cheese you use—the older and more velvety it is, the more distinctive the spread will be. Before beginning, make sure that the cheese is at room temperature and the butter a touch colder. It should have the consistency of putty, not rock-hard but firmer than mayonnaise—what a French chef would call beurre pommade. This can be served with bread, but I think it’s actually best with crackers. Original recipe from Amy Thielen's The New Midwestern Table: www.foodnetworkstore.com

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Easy Quick Old-Fashioned Oats Oatmeal

I don't like the instant packaged oatmeal, so found this quick way to have a nutritious breakfast on my way out the door. You could vary the additions by what you have on hand. I have used fresh fruit, applesauce, peanut butter, and even coconut.

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