Yokie

I can only eat gluten free. Used my homemade onion soup mix, gluten free cream of mushroom and flour. I’ve used cream of mushroom with onion soup mix before for pot roast, but the Vermouth really adds depth of flavor. Simple, easy to make and delicious.

I added 4 oz of cream cheese, used strawberry Kool-Aid. It definitely cut the sweetness and added a little tang. Usually can’t go wrong adding cream cheese!

Southerners crack me up. They put too much sugar in tea, but none in cornbread. It just plain tastes better with sugar.. I poke holes in the top right out of the oven, pour melted butter and honey over it. Simply heaven on earth.

I've made baked oatmeal before but never with eggs, baking powder, salt, etc. . I did as others, used 1/4 Truvia brown sugar rather than white granulated. I put chopped apples in as well. I did use 1/4 c. butter and 1/4 c. applesauce..as for the comments regarding lower carbs..don't use applesauce and keep the butter....and well, if you are getting rid of carbs...I wouldn't recommend oats... Also, as we now know of the pesticides in oats, I use Bob's Red Mill Organic..only one with decent rating on EWG site. Next time, I am going to double the milk - I used old time oats - not quick oats, could be why mine is dry, keep the butter as recipe states..as mine was dry. I used 1 t. cinnamon, 1/4 t. nutmeg, and scant 1/4 t. cardamom...goes well with apple. Oh, will also, put in 9x9 pan, lower temp. - 325 or better yet, slow cooker over night.

I don't know what seems strange about raw celery and onions. I've never made a patato salad that didn't have a variety of raw veg in it - onions, celery, peppers, etc. I've made a similar recipe to this one and my family really likes the variety of a potato salad w/olives and oil; versus traditional version mayo, mustard, etc. As far as "onion-y", that can easily be adjusted to taste.