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

Chopped Broccoli

One of the first freeze dried veggies I ever tried was Broccoli.  I loved it so much, I soon found myself owning at least a dozen #10 cans.  It easily works in all sorts of casseroles and soups.  It can carry a pretty high price, but it frequently goes on sale in bulk orders.  Just watch the group sales and deals to find the best price.

Candy Balls

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
  1. Mix together.
  2. Drop by teaspoonfuls on a small cookie sheet.
  3. Put in the refrigerator until balls are firm enough to be moved to a bag.

Chocolate Food Storage Cake

I stopped buying chocolate cake mixes after discovering this recipe more than 10 years ago. It’s one of my all-time favorites! Because it doesn’t use any dairy, it’s still an option if we’re out of eggs or milk (and don’t want to break into our supply!). I have no idea whom to credit with its creation, but I’ve seen versions of it in many different places. This delicious frosting is an adaptation of a traditional cocoa frosting — I just subbed table cream for the butter. It isn’t as fluffy, but it had a rich, smooth flavor we all loved! –Mellyn 

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Still lovin’ those beans!

 So it’s been about a year since I posted some of the first AMAZING ways to use beans to replace fat in baking. If you missed those posts, and are interested, there’s more information under “Tips and Tidbits” and you can find all of the recipes by clicking on “Beans” on the ingredient menu on the left hand side of the page. This week I’m going to share the rest of my favorite bean recipes. Hopefully some of them will help as you’re making your food storage plan. I’m still just amazed by the mighty bean! Read on if you’d like to learn more…


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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

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! Continue reading

I Vote for Salsa

This month I pick Salsa to cook with.  Now I know that salsa and November probably don’t usually go together, but with my current pregnancy, salsa is one of my favorite ingredients. I thought it would only last for a trimester or so, but it is still so present that my husband is starting to wonder if there are any other condiments in our kitchen.

I hope you enjoy these.  They are some of my favorites.

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