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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Blueberry Pumpkin Muffins

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

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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Easy Granola Bars

I have a love-hate relationship with granola bars. I love to eat them, but hate to pay money for something that’s full of corn syrup and other additives. I’ve tried several different recipes over the years, but they were all too much work — until now. This recipe is quick to make, the bars stay together reasonably well, and there’s no corn syrup involved! –Mellyn

Nutty Granola

Adapted from a recipe by Julia L.

Oatmeal is so nutritious and good for you at breakfast time, but some days I just crave cold cereal –that’s when it’s granola to the rescue! Over the last few years, we’ve dramatically cut back on cold cereal, replacing it in large part with…drum roll, please…granola. We have 2 favorite flavors. This first one is similar to what my mom used to make when I was a kid and has a nutty, coconut-y flavor.–Mellyn

Topped with dried blueberries, this granola is tasty and nutritious!

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Bran Muffins

From Julie L.

These are some of my all-time favorite muffins! I like to double or even triple the batter. It’ll keep for several days in the refrigerator in an airtight container. Don’t stir it after storing –just pour and use. We like them for breakfast with butter and jam or as a side with corn chowder for dinner. The kids also eat them for snacks. Good eats! –Mellyn  Continue reading

Peanut Butter Bars

–From Kristen K.

Perfect for picnics and potlucks, these peanut butter bars are sure to please! Kristen used to bring them to all of our big gatherings and whenever our family makes them now, we think of her.
I couldn’t resist playing with the recipe just a little. I had good results cutting back the sugar and replacing some of the butter with (surprise!) beans. With the sweet, creamy frosting on top, my family didn’t even notice! –Mellyn

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Baked No-Bake Cookies

Delicious bar cookies, filled with oatmeal!

 Peanut Butter — crunchy or creamy –it’s one of my favorite things! Whether we’re eating it by the spoonful, slathering it on our sandwiches or enjoying it in a main dish or dessert, we just can’t seem to get enough. This week I’ll share a smattering of our favorite standbys, in addition to some new recipes we came up with especially for peanut butter week!

Ooey gooey chocolately…that’s how I’d describe this bar cookie! It’s kind of a cross between a granola bar and a no-bake cookie. –Mellyn Continue reading