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

Continue reading

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

Salsa Egg Bake

Although this recipe doesn’t actually call for Salsa “inside” it. I feel it is a must to be served with it. This makes it a winner on our table. The littler mouths can eat it with ketchup if they think my latest version of salsa is too hot and I can still have the spice of salsa on mine! Continue reading

Best-Ever Minestrone Soup

–From Melinda E.

Melinda shared this delicious soup with our family, and we’ve been making it ever since! It really is the BEST Minestrone Soup ever. Filled with delicious fresh ingredients when you can get your hands on them**, it also cooks up beautifully with shelf-stable ingredients. Melinda said it’s very forgiving –if you’re missing an ingredient, no worries. It still tastes great! Since she served it to us with scones and honey on the side, we always do the same. –Mellyn

Continue reading

Pumpkin Cranberry Muffins

I love making muffins on a cold morning. These warm up my kitchen and little tummies nicely. But getting out of bed extra early to prep them when my bed is so warm is not easy. I make them the night before instead. I follow all directions, pour the batter in the paper liners and everything. BUT I DO NOT BAKE! Instead I cover my metal baking pan with press and seal wrap and place it in the freezer. In the morning I pull out the muffins and set them on top of my oven while I preheat it. Then I bake! They taste fresh and warm. Occasionally a recipe needs an extra 2 minutes or so, but just test for doneness before removing from the oven. Continue reading