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    21 Recipes

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    Adapted to our tastes from Mel's Kitchen Cafe. Delicious, and freezes wonderfully! I've included freezing instructions at the end. The preparation time can vary - I've seen comments on the original recipe where people took a full hour to assemble, but after making this a few times I've done it in about 25 minutes easily.

    Recipe #476622

    1 Reviews |  By RSL

    My kids love granola sprinkled over their yogurt, but they are still young enough that nuts are a choking hazard for them. This recipe is a modification of my more "adult" one (variation at bottom) to make it safe for them to eat. The taste reminds me a bit of a Nature Valley brand maple/brown sugar granola bar. Number of servings is a guess as it depends on whether you use the granola for yogurt or as a cereal with milk poured over or just as a snack. A great OAMC recipe too!

    Recipe #465337

    Found at the Joy the Baker website. These are simple and incredible - I personally prefer them room temperature, I don't think they're as good warm as they are cooled down. Enjoy!

    Recipe #457615

    2 Reviews |  By RSL

    This, my friends, is comfort food! This is my adaptation of a recipe originally by The Pioneer Woman, Ree Drummond. Her original recipe calls for chicken instead of ham, which is also good. This is very like a tetrazzini. I have frozen this before baking, then thawed and baked with good results.

    Recipe #450310

    5 Reviews |  By RSL

    This is adapted from "Make it Fast, Cook it Slow" by Stephanie O'Dea. There are similar recipes here but not one quite like this that I've found. While not a TRUE rotisserie chicken, it is much cheaper, and much more accessible since the closest grocery rotisserie chicken I can get is an hour away. You can put this on a "rack" of foil balls in your crock if you'd like to keep the chicken up out of the grease. Also, I save the drippings, bones, and skin, then toss them back in the crock with a couple of cut up carrots, some celery, onion, and garlic and cover with water, cook for a few more hours on low, strain, chill, skim fat, and freeze for homemade rotisserie chicken stock - yum!

    Recipe #448861

    I'm not sure what's supposed to be Amish about this recipe, but it is very good. Recipe from a freezer cooking email group. As a note - I generally do not use the bacon at all and I use a brown sugar/ketchup topping rather than the cheese. If you are doing this for the freezer, this can be frozen after assembly, then thawed and baked as directed. Or, cook completely, freeze, thaw and reheat. It's so fast to put together that I generally just make it and serve it the same day.

    Recipe #444039

    Courtesy Ree Drummond, Pioneer Woman. This stuff is sooo good drizzled over pecan pie (or anything else, really)! Kid safe as the alcohol is cooked off, but it definitely still has an "adult" taste to it. Must be made a day in advance. Number of servings is a guess.

    Recipe #443059

    From "The Dinner Doctor" by Anne Byrn. Posting so I don't lose this - I made as directed and while not my absolute favorite mac & cheese, it is super quick to throw together and tastes quite good.

    Recipe #441396

    1 Reviews |  By RSL

    This is so incredibly rich and decadent. From the Barefoot Contessa's cookbook "Back to Basics," I am posting it here so I don't lose it. The inside will appear VERY underbaked - it is supposed to be that way, so don't keep on baking it! The number of servings are as noted in the cookbook, though I think it could serve far more.

    Recipe #361766

    1 Reviews |  By RSL

    Yum! From Taste of Home, June/July 2007. I sometimes use mini penne if I can't find gemelli. Any short cut pasta will do. You can substitute any veggies you like. Number of servings is a guess. I served it as a salad at a wedding shower and easily fed 12 people with a few leftovers.

    Recipe #325946

    6 Reviews |  By RSL

    You can use any kind of pie filling you prefer in this coffee cake. My mom always uses cherry, I use strawberry or apple. Please don't substitute other ingredients (i.e. wheat flour for white flour, etc.) because it will affect the taste. If you want to substitute please try it the way it is written first. Recipe originally from my mom. Number of servings is a guess.

    Recipe #284456

    1 Reviews |  By RSL

    A very good bread recipe from the Jan/Feb '03 issue of Quick Cooking magazine. Perfect for smaller families since extra loaves freeze well, and a great way to get some whole grain in.

    Recipe #272183

    2 Reviews |  By RSL

    I found this on a Weight Watchers forum, which says it was from a Southern Living Magazine. 1 point per cup.

    Recipe #271438

    1 Reviews |  By RSL

    Saw this on FoodTV's Easy Entertaining with Michael Chiarello. Holy cow is this stuff good. I didn't see it posted here yet - hope I didn't overlook it. I tweaked this very slightly (adjusted amounts of fruit) to my own taste.

    Recipe #215084

    7 Reviews |  By RSL

    From the April/May 2006 issue of Every Day with Rachael Ray. Tried these tonight and they were fabulous, so wanted to post them so I didn't lose the recipe. Enjoy! These are NOT as difficult as the recipe sounds.

    Recipe #178735

    4 Reviews |  By RSL

    This is a wonderful salad that is easily adaptable, and can be served as a salad with a holiday meal or as a dessert. The original recipe called for canned fruit cocktail, but I have modified it from that. I'm also allergic to pineapple, so I either pick it out or substitute more of the other fruits instead. All the fruits are really to taste. I could eat myself sick on this stuff, it is so good.

    Recipe #164607

    This frosting is fluffy and sweet. It is an old family favorite, requested at every birthday. Tops chocolate cake perfectly. Makes enough for one 9x13 cake, 1 layered cake, or 1 bundt cake.

    Recipe #162215

    1 Reviews |  By RSL

    I received this recipe from a good friend, tweaked it just a bit to our liking, and it is amazing! We love it, and it is so easy and quick that it's perfect for a busy weeknight. Serve with a salad and some crusty bread, and it's a whole meal! *UPDATE 1/22/08 I often use less butter when I make this, and also usually omit the sour cream. It is a very rich soup so cutting back on those helps a bit, but it is really good with it too!

    Recipe #157604

    1 Reviews |  By RSL

    I have really been craving beef barley soup lately, but none of the ones I've tried have knocked my socks off. So I created this one for dinner this evening, taking elements from many different recipes. This is the result - which got raving reviews from my husband. The leftovers for this can easily be frozen for later. *UPDATE 12/15/05* I have made this quite a few times, and I have found that depending on the ribs you use, you will probably need to skim the fat off first, before proceeding with the rest of the soup.

    Recipe #144821

    These are from the December 2002 edition of Quick Cooking. They are very rich but do freeze well! Suggest if you don't use these quickly that you freeze them - they do dry out quicker than other bars.

    Recipe #140675

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