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

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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Candy Balls

My friend, Julie, incorporates a lot of raw foods into her diet. When I asked her what she eats for fun, she shared the idea of these little energy bites. I was, quite honestly, astounded at how fast they are to make and how good the results are. It’s like candy! I like to keep a stash in my fridge for a late afternoon pick-me-up or an after-dinner treat. –Mellyn

  • 1/3 cup honey
  • 1/3 cup natural peanut butter
  • 1/3 cup cocoa powder
  • 1/3 cup flax seed (I like it best when it’s blended up)
  • 1/3 cup unsweetened coconut (optional)
  • 1/3 cup chopped pecans or almonds
  1. Mix together.
  2. Drop by teaspoonfuls on a small cookie sheet.
  3. Put in the refrigerator until balls are firm enough to be moved to a bag.

Chocolate Food Storage Cake

I stopped buying chocolate cake mixes after discovering this recipe more than 10 years ago. It’s one of my all-time favorites! Because it doesn’t use any dairy, it’s still an option if we’re out of eggs or milk (and don’t want to break into our supply!). I have no idea whom to credit with its creation, but I’ve seen versions of it in many different places. This delicious frosting is an adaptation of a traditional cocoa frosting — I just subbed table cream for the butter. It isn’t as fluffy, but it had a rich, smooth flavor we all loved! –Mellyn 

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Still lovin’ those beans!

 So it’s been about a year since I posted some of the first AMAZING ways to use beans to replace fat in baking. If you missed those posts, and are interested, there’s more information under “Tips and Tidbits” and you can find all of the recipes by clicking on “Beans” on the ingredient menu on the left hand side of the page. This week I’m going to share the rest of my favorite bean recipes. Hopefully some of them will help as you’re making your food storage plan. I’m still just amazed by the mighty bean! Read on if you’d like to learn more…


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Beans and Rice

I tried off and on for years to make something we considered edible in the beans and rice category, and failed miserably every time. But when our family lived in Florida, a friend from the Dominican Republic came over and taught me to make her black beans and rice, along with a delicious chicken. Slowly, her recipe morphed into one that is totally shelf stable and our family loves it!  –Mellyn Continue reading