Broccoli Cheese Buns

These buns can be made from any bread dough recipe. One loaf of bread dough is enough to cover all the filling. Either make up a batch in your bread machine or set aside one loaf worth when baking your families favorite.
My “freeze dried” filling was inspired by a filling made by The Pampered Chef. My thanks to the Chef! 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

Chicken-Lentil Soup

We love soups for lunch and on chilly fall evenings. They’re easy to make out of just a few ingredients and are tasty next to a sandwich. I’ve also noticed that with soup on the side, we tend to eat fewer chips and crackers, as well. Although this soup has a dark color (from the lentils), its flavor is more like chicken noodle. If you’d like the color to match the flavor, just cook your lentils separately, and add them to your soup after draining off the cooking liquid. –Mellyn  Continue reading

Twirly Italian Chicken Soup

The flour in this soup gives it a creamy texture without the additional calories of cream, and the oregano and basil give it an Italian flavor that my family finds irresistible! The Hobbit (our curly-haired youngest with the appetite of a hobbit!) eats 2 or 3 bowls of this every time I serve it! –Mellyn Continue reading

Parmesan Garlic Potatoes

I grew up on a farm, so we always had fresh potatoes at our disposal. During the summer we ate new potatoes with white gravy and peas. In the winter, there was always a stock of spuds in the basement, so I was a little resistant to the idea of potato pearls. However, living away from the farm, I’ve come to appreciate them as a different food. I still make most of our mashed potatoes from “real” potatoes, but in a pinch, or when I’m just too tired to deal with peeling, slicing, boiling and mashing, potato pearls are a nice alternative. I like them best with garlic (thanks, Amy!) and lots of Parmesan cheese! –Mellyn   

  • 4 cups water
  • 2 cups potato pearls
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon granulated garlic
  1. Reconstitute potato pearls by heating 4 cups of water to near boiling and dumping it over the potato pearls.
  2. Fluff with a fork.
  3. Add garlic and parmesan cheese.
  4. Serve.

 

 

Parmesan-Honey Pasta with Beef

Adapted from Six Sisters’ Stuff

A friend shared this awesome crockpot pork roast recipe (see link above). We liked it so much, we had to find a way to make it food storageable. Drum roll, please…If you’re short on time or pork roast, you can now get the same tasty sauce in a skillet meal that cooks up in minutes. –Mellyn Continue reading

Pineapple Sweet ‘n’ Sour Sauce

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