These are some of my favorite muffins ever! With butter on top, the brown sugar in the muffins gives it almost a carmel taste. –Mellyn
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Category Archives: Salt
Oatmeal-Wheat Bread
Delicious and sweet, you can’t beat the flavor of oatmeal wheat bread! –Mellyn
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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
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
Pumpkin Pecan Muffins
Maple Doughnuts
The bakery in my hometown makes the most delicious maple bars! So of course I had to figure out how to make them myself. After several tries, I opted for doughnuts over bars simply because it was hard to get the insides of the bars cooked without burning the outsides. We also opted for a little healthier, half-wheat version of the dough that is light enough my kids weren’t sure it had wheat in it! The maple glaze was the tricky part. Several pounds of powdered sugar later I was finally satisfied. Now I can have a bit of heaven no matter where we live! –Mellyn
Creamy Rice Pudding
From Grace F.
A budding cook at the age of 10, Grace makes the best rice pudding I’ve ever tasted! She generously agreed to share her recipe. Thanks, Grace! We love this. –Mellyn
Lemon Poppyseed Muffins
The odor of muffins, hot from the oven, is one of nicest morning smells in existence! Our family loves these, and we hope yours will, too! –Mellyn
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Cheesy Broccoli Chowder
Broccoli and Cheese, they just go together. Warm and tempting this soup is just calling for a cool evening to be served.
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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!
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“Cheesecake Factory” Bread
This bread is similar to the yummy loaves they bring out at the Cheesecake Factory or Outback Steakhouse. We love it warm and smothered in butter! –Mellyn
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Chocolate Sandwich Cookies
We ate some homemade Oreos at a family gathering that were so good! I wanted to make my own, but since most recipes call for a chocolate cake mix, I set out to make one from scratch. This is the result of all of our efforts! We think they’re well worth the effort! –Mellyn 
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Prairie Fire Bean Dip
From Debbie C.
My friend Debbie makes the most amazing bean dip! I adapted her recipe for more shelf-stable ingredients and posted both recipes here. Hope you enjoy! –Mellyn
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
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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!
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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 
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Continue reading Carrot Cake
Adapted from a recipe by Julie L.
This is by far the best carrot cake in the world! It also bakes up beautifully as muffins and tastes delicious frosted…or not! –Mellyn
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Beef ‘n’ Barley Stew
Thick and tangy, this tomato-based beef stew has long been one of our family favorites. We often use potatoes in place of the barley, and our favorite way to serve it is in a bread bowl. It’s perfect for dipping and delicious before trick-or-treating with these parmesan cheese rolls or bowls. –Mellyn 
Vegetable “Stone” Soup
From Teresa J.
My friend, Teresa, first introduced me to this version of stone soup. She hosted a kids’ activity at her home where we read the book Stone Soup and then made our own soup using a combination of fresh and canned veggies the kids brought to share. Since then, my kids have enjoyed making stone soup on a regular basis. We simply chop up whatever veggies we have in the fridge and supplement with tomatoes and whatever else looks good from the pantry. I’ve adapted it below specifically for shelf-stable food storage, but it’s much tastier with fresh, in my opinion. –Mellyn
Creamy Potato Soup
Potato soup may be the ultimate comfort food. This simple recipe is both easy and satisfying. –Mellyn 
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