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
As close to shortbread as you can get without the butter! Of course if I have butter on hand I do indulge myself once in a while and use butter instead of shortening. Continue reading
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
- Mix together.
- Drop by teaspoonfuls on a small cookie sheet.
- Put in the refrigerator until balls are firm enough to be moved to a bag.
Hot chocolate and a sweet bread are among my favorite “treats” for breakfast. These pretty little twists bake up quickly in the morning because you can put the dough in the refrigerator overnight! –Mellyn
–From Cheryl H.
Cheryl introduced us to this refreshing salad when we were all living in Miami. Cool and sweet, it’s great as a side dish or a dessert! Her original recipe is below. My shelf-stable changes are in parenthesis. I love that I can make something so fresh tasting out of shelf-stable items. –Mellyn Continue reading
Hawaiian Haystacks have to be some of the most colorful food around! At my house they’re sure to please, since picky eaters can build it how they like it! –Mellyn Continue reading
Pasta and pecans are set off by a strawberry vinaigrette in this tasty pasta salad that makes a perfect lunch or light dinner. –Mellyn Continue reading
From Julie L.
Oatmeal cake was my dad’s favorite — and after sampling it a few times in preparation for this post, my whole family understands why. You just can’t get a much richer dessert than this one! Try the frosting as an ice cream topping or just eat it by the spoonful. It’s pretty hard to resist. Talk about decadent! –Mellyn
This casserole is just plain good! There’s something comforting about creamy rice and chicken with a hint of rosemary. And the nutty flavor of pecans along with the mandarin oranges is a taste sensation that will make your mouth sing!
This week’s ingredient is chocolate chips. I’m a true believer in storing basic food storage, however there’s definitely room in my pantry for small things that make a HUGE difference. In my opinion, chocolate chips fall into this category. They’re extremely versatile — you can throw them into a trail mix or melt them and use them for dipping. They add a touch of color and flavor to muffins and pancakes, and even my picky eaters are more apt to try something that’s sprinkled with a few chocolate chips.
This recipe comes to us from Julie L. It is truly the best fudge I’ve ever eaten, and believe me, I’ve eaten my share of fudge! In line with my recent curiosity, I had to try it with beans. The texture and taste were good. My only complaint was that I missed the buttery flavor. Stepping out of my comfort zone I ordered a bottle of Wilton’s butter flavoring just to see. It’s routinely used by cake decorators to give a buttery flavor to the shortening frosting that holds its shape better than butter frosting. The result was excellent! Even Julie proclaimed the fudge good.
Think pecan pie meets oatmeal cookie!
This decadent pie is an adaptation of a recipe I received from Aunt Melanie. She said Grandmommie’s dear friend served it to her over 55 years ago. We’ve been tempted to try a few chocolate chips in it, too! –Mellyn
Delicious and reasonably healthy — these are chocolate chip cookies Charlie Brown (and every other kid) will love. As the Mom I love them, too. They freeze well, and (dare I admit?!) we ate them for breakfast last week. Picky boy was all about that! – Mellyn
Now that my eyes are open to the many things that can be done with pumpkin, I’m excited to try more and more recipes. Unfortunately, many call for fresh ingredients. Sometimes making them out of food storage works well (with a little tweeking); sometimes it doesn’t. I was happy when I got this butter spread to work. The sugar really enhances the cranberries, and it was spreadable and yummy.
These gourmet pancakes are nutty and sweet –they don’t even need syrup! I love to serve these to guests and then tell them they’re eating whole wheat pancakes. Seriously…can you believe this is food storage?!