Chocolate Chip Oatmeal Cookies

From Julie L.

We grew up eating these delicious oatmeal cookies!  Now I prefer to skip the shortening and use beans instead –it makes me feel like I’m eating health food! I usually double the batch and freeze the extras for cookies on demand. It makes the texture less crunchy and more chewy. So good! –Mellyn

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Sweet Honey Granola

I’m a HUGE fan of cold cereal, but over the last couple of years I’ve been working on reducing the junk in our diet. I’ve been playing around with granola for awhile now –trying to find a recipe that fills the void I feel when we have no cold cereal in the house. This one is my current favorite…subject to change next week when I make a new batch! –Mellyn 

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Versatile, delicious and good for you — oatmeal is one of nature’s finest foods! Touted by some as the perfect breakfast food, oatmeal is loaded with soluble fiber and contains slow-release carbs that will give you energy for hours after breakfast. This week I’ll share 3 of my current favorite oatmeal breakfast recipes, in addition to a couple of other family favorites!  –Mellyn

Sometimes You Feel Like a Nut. . .

I haven’t always enjoyed nuts.   As a child my siblings taught me to pick the nuts out of things, but once I started truly tasting the nuts I found I actually like them.

I have learned a couple of things about nuts I want to share with you.

#1 Nuts are a good source of protein.

#2 They can easily travel in trail mixes and on their own for snacking.

#3 Store raw nuts in the freezer if you plan on keeping them a long time.

#4 Raw nuts are healthier than roasted nuts.

#5 Sometimes you need a roasted nut anyway.  Let’s face it.  They are just good!

Maple Doughnuts

The bakery in my hometown makes the most delicious maple bars! So of course I had to figure out how to make them myself. After several tries, I opted for doughnuts over bars simply because it was hard to get the insides of the bars cooked without burning the outsides. We also opted for a little healthier, half-wheat version of the dough that is light enough my kids weren’t sure it had wheat in it! The maple glaze was the tricky part. Several pounds of powdered sugar later I was finally satisfied. Now I can have a bit of heaven no matter where we live! –Mellyn

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From Julie L.

Growing up, my mom made all of our syrup. As a result, I’ve never developed a taste for store-bought syrup with a corn syrup base. In fact, I think it’s kind of yucky. To me, this tastes a lot more like real maple syrup. And since the recipe uses basic ingredients, it’s easy to use in our food storage plan, too. –Mellyn

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