Tip 1: I found another way to use leftover (when there is any) whiskey butterscotch sauce. Bake a cinnamon/brown sugar coffee cake, and drizzle some on 10 minutes before it comes out of the oven.
I baked the coffee cake, but no sauce to be found (sad face).
Tip 2: I opened a jar of home canned hot sauce to make jalapeno poppers, but need to use the rest up before I forget I opened it. I found that adding home canned hot sauce to greens is a wonderful way to flavor them up. I used them on spinach recently.
We are short on eggs. The colder weather has slowed production down, but no need to panic (I told myself). I had a good supply of ingredients to make a crock pot of steel cut oats (with apples, walnuts and raisins).
Potato Rosemary Crusted Cod. A newly tried recipe from a book I received (which I am now passing on to another blessed soul). Mmmm! Basically, you peel and grate a potato, mix in some finely chopped dried rosemary, toss in some salt and pepper, and pat the mixture onto the fish (squeeze the water from the grated potato first). Then fry it in hot oil 3 minutes each side. I don't fry fish (other than perch and bluegill), but it was good. This was Hubby's packed lunch. He's been working quite a bit of overtime, and I wanted to make sure he had a healthy lunch. Thankfully, I had cod in my freezer. Not sure I'll make it again. I had trouble keeping the potatoes attached to the fish. Got any tips for that?