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Cinnamon Roll Apple Pie

Posted by Melynda on November 23, 2020

baking desserts kid approved Melynda's Welcome. Favorite

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Second Best Chocolate Chip Cookies

Posted by Melynda on October 24, 2017

baking cookies sam

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Irish Soda Bread in a Skillet

Posted by Melynda on September 26, 2017

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Crock Pot Sweet Garlic Chicken

Posted by Melynda on September 26, 2017

chicken slow cooker Tyler

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BEST-EVER Chewy Chocolate Chip Cookies

Posted by Melynda on August 08, 2017

cookies desserts

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Shakshuka

Posted by Melynda on August 08, 2017

bread breakfast Dinner egg main dish Melynda's one pan mess Zucchini

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Tanya's meatloaf

Posted by Melynda on October 18, 2015

kid approved Melynda's tanya's Total cook time 60 mins.

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Mini Puffed Oven Pancakes

Posted by Melynda on September 04, 2013

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Basic Quinoa Recipe

Posted by Melynda on June 16, 2012

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Cauliflower Soup

Posted by Melynda on May 21, 2012

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Rhubarb Jam

Posted by Melynda on May 21, 2012

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Sour Cream Noodle Bake

Posted by Melynda on December 21, 2011

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Zucchini Mini Muffins

Posted by Melynda on August 18, 2011

bread breakfast Melynda's Zucchini

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Basic Quinoa Recipe

"Quinoa (KEEN-wah) is a protein packed ancient seed from South America, similar to the texture of brown rice when cooked with a nutty flavor. It contains all 9 essential amino acids, lysine, phosphorous, copper, iron and magnesium and it is easy to make. It's not truly a grain, it's actually a relative of spinach. It is recommended that you soak and rinse the seeds well before cooking. Once cooked the seeds expand about 4 times their original size, so 1 cup of uncooked quinoa seeds yields approximately 4 cups cooked quinoa. Preparation is simple, 1 cup quinoa, 2 cups water or broth and is done in about 15 minutes." Basic Quinoa Recipe Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 1 cup (cooked) • Old Points: 3 pts • Points+: 4 pts Calories: 172.0 • Fat: 2.8 g • Protein: 6.0 g • Carb: 31.0 g • Fiber: 3.0 g Sodium: 3.4 mg (without salt) ingredients: 1 cup quinoa 2 cups water (or broth) salt to taste Direction: Wash quinoa and a

Rhubarb Jam

Rhubarb Jam Makes: a little more than 5 half pint jars Ingredients: 3 1/4 lbs. rhubarb 4 c. sugar lemon juice to taste, around 1/4 c. Day 1: Remove the leaves from the rhubarb stalks and discard. Wash the stalks. Slice the stalks into small pieces about 1/2″ wide. In a nonreactive container (like a large tupperware or glass bowl), combine the chopped rhubarb and the sugar. Cover. Put the container in the fridge for a day or two to macerate. Day 2: Cook the jam: Bring boiling water canner to a boil. Put the rhubarb mixture into a wide, heavy-bottomed pot. Cook on high heat, stirring occasionally. Try to be gentle when you stir so you keep some chunks of rhubarb; the pieces are very tender and fall apart very easily. I didn’t use a thermometer when I cooked this; I noticed that the jam visibly thickened more than it really looked like it had gelled. The rhubarb will start wanting to stick to the bottom of the pot towards the very end of the cooking time, so make s

Cauliflower Soup

Dad's Cauliflower Soup Servings: 6 servings • Time: 20 minutes • Old Points : 0 • Points+: 1 pts Calories: 45.1 • Fat: 0.6 g • Carb: 8.8 g • Fiber: 3.7 g • Protein: 3.3 g Sodium: 469.1 mg Ingredients: 1 large head cauliflower - chopped 1/2 cup chopped onions 4-6 cups water 2 chicken bouillon cubes salt and pepper to taste Directions: In a 5 quart saucepan, add all ingredients. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth Soooo good. I added more onions and a pound of carrots.

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asian
bake time 20 mins
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beef
bread
breakfast
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Burrito
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