false sense of security?

Quite often when I write down my thoughts here, I feel like nobody actually reads this stuff anyway.....so I babble on and on about the strange goings on in my head & heart.

Thanks Sherri for leaving a comment .....I sometimes forget I am not alone in this space all the time.

I have some time off over the next few days....told someone today that I just may not get outta my pajamas tomorrow and schlep around the house, read, eat some chocolate, and let my slippers flop along the floor all day long.....and if you believe I could actually do that, you don't know me well, but it's certainly a nice thought that will likely NEVER be put into action.....well, maybe never......

I came across this little heading today....
These chewy caramel-nut chocolate delights, which we rediscovered in several upscale coffeehouses, are based on an entry from a Pillsbury Bake-Off in the 1960's. When we don't have times to make our own caramel sauce, we like to us a Butterscotch Caramel Topping.

Now really do you not think I was completely hooked.....oh, my....
Carmelitas....
2 cups quick cooking rolled oats
2 cups flour
1 1/2 cups packed light brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, melted
10 ounces chocolate or 1 1/2 cups chocolate chips
1 cup pecans or walnuts, lightly toasted and coarsely chopped
1 cup caramel sauce.

Preheat oven at 350.
Grease bottom of 13x9 pan.
Combine the oats, flour, brown sugar, baking soda and salt. Stir to mix well.
Add the butter, mix until well blended.
Distribute 1/2 the mixture into prepared pan. Press lightly with fingertips.
Bake for 10 minutes.
Remove pan from oven, sprinkle the chopped chocolate (chips) and toasted nuts evenly over the crust, then drizzle the caramel sauce.
Distribute the remaining oat mixture over the top and press gently with fingertips.
Return pan to over for about 25 minutes or until golden brown on top.


now, how's your saliva doing????....oh...wow...all that is needed is a fresh cup of coffee to go with this little yummy.