Author Archives: Mellyn

Please pass the Parmesan!

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There’s something delightful about Parmesan cheese. I’m not sure if it’s the intricate flavor, the longer shelf life or the fact that it’s so low calorie compared to its cousins, but Parmesan has a special place in my food storage plan.

Don’t get me wrong, I LOVE other cheese, too, but I’ve been able to dramatically reduce the amount of cheese my family consumes IN foods we eat without anyone noticing. That means we have more cheese to eat on crackers or with our apples and peanut butter!

Because of its distinctive flavor, a little Parmesan cheese goes a long way. We’ve been enjoying it on salads, in breads and in sauces, as we’ve prepared these recipes to share with you. We hope you’ll like it, too! –Mellyn

Parmesan Cheese Rolls or Bowls

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Our family loves soup, and one of our favorite ways to eat it is in bread bowls. No rocket science here — I just took our favorite white bread and added Parmesan cheese. (Robin gave me that idea since she makes yummy bread bowls with Parmesan in them!) It makes more than a traditional single-loaf recipe, which is perfect for my family who loves to use them as bowls, rolls, buns or whatever else they can think of. –Mellyn

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Sour lemons!

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Although fresh lemons don’t store well, lemon juice is an excellent replacement. And its flavor is one of my favorites. In fact, most days I can’t decide whether I love lemon or chocolate better!

It should come as no surprise, then, that lemon juice is one of my must-have ingredients. Whether you’re using it to make a buttermilk substitute, to make sweetened condensed milk set up, or just to add some zing to your cooking, its versatility makes it invaluable! –Mellyn :)

 

Blueberry Pumpkin Muffins

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These egg-free muffins are packed with nutrition and delicious to the taste. It can’t get much better than this!–Mellyn :)

Yield: 3 dozen muffins

  • 2 cups oatmeal, ground into flour
  • 1/4 cup nonfat dry milk powder
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3 cups whole wheat flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2/3 cup oil
  • 2 cups water
  • 1 15-ounce can pumpkin
  •  2 cups blueberries (fresh, frozen, re-hydrated or 2 15-ounce cans that have been drained)
  1. Blend oatmeal.
  2. Combine milk, sugar, brown sugar, whole wheat flour, baking powder, salt, cinnamon.
  3. Add oil, water and pumpkin. Mix until well combined
  4. Stir in blueberries gently.
  5. Spoon into muffin cups.
  6. Bake at 400 degrees for 15 minutes.

 

Blueberry Sweet Rolls

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I adore bread — whether it’s a honey wheat loaf, garlic breadsticks or doughnuts. But even in the bread category, I have my favorites – and sweet rolls definitely top the list. These blueberry rolls are mildly sweet without being overpowering. Soft and delicious, they satisfy my need for comfort food every time! –Mellyn

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Blueberries are not rotten chocolate chips…

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One morning we delivered some freshly-baked blueberry muffins to our neighbors…

Reading that, I’m laughing because it sounds so picture perfect, doesn’t it? You can just envision my little children, nicely taking turns in our well-ordered kitchen. A little flour dusting their happy, rosy faces as they cheerfully walk to the neighbors with a warm plate of delicious muffins — steam wafting into the air. Ha! Continue reading →

Pineapple Sweet ‘n’ Sour Sauce

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Egg rolls are one of my favorite things — especially with sweet and sour sauce! But I hate paying such a high price for it at the grocery store. So we set out to create our own. We love the tangy flavor the pineapple adds to this sauce. Normally we serve it with egg rolls for dipping and spoon it over our rice for a sweet side. It’s also good brushed on chicken. –Mellyn  Continue reading →