Sweet Potato Salad

Potato salad is one of my favorites (especially with baked beans!). I had some cooked lentils on hand when I was making this and decided to experiment. The result was great! And lentils are so good for you — they have the 3rd highest protein content of any legume or nut and are also high in iron, folate, fiber and Vitamin B1. In addition, they store well and cook fast compared to other legumes. Go lentils! –Mellyn

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Grandmommie’s Mexican Squash

I remember my great grandmother making this squash recipe at a large family gathering. I think it was the first time I tasted zucchini and liked it! Since then, I’ve developed quite an appetite for this prolific vegetable, and it’s on our table year round! We don’t use a lot of Velveeta at our house, but it stores reasonably well (for about 6 months at a time) and provides some variety when my kids get tired of the same veggies. –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

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

Parmesan Cheese Rolls or Bowls

Our family loves soup, and one of our favorite ways to eat it is in bread bowls. No rocket science here — I just took our favorite white bread and added Parmesan cheese. (Robin gave me that idea since she makes yummy bread bowls with Parmesan in them!) It makes more than a traditional single-loaf recipe, which is perfect for my family who loves to use them as bowls, rolls, buns or whatever else they can think of. –Mellyn

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