For those wondering...I haven't gone anywhere. I just haven't found any time recently to sit down and post my recipes. I have several to share, just not the time. Bare with me and keep coming back to see when I finally find the time to post. Hopefully it will be soon! Thanks for reading!

~Melissa

Homemade Applesauce

I made and canned this applesauce recipe at Christmas time as gifts to some of my closest friends. It's June and I'm still receiving kind comments about it. My neighbor calls it "the best apple sauce she's ever had!" and I just gave her another jar of it the other day. Part of me doesn't want to share my secret for the "best apple sauce" but that's what this site is all about...to share great recipes. So here it is. But don't think that because I gave you my applesauce recipe that you're going to get my lasagna recipe too. A girls gotta have some secrets. ;-)

Homemade Applesauce

3 to 4 lbs of peeled, cored, and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Jonagold, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein.)

4 strips of lemon peel - use a vegetable peeler to strip 4 lengths

Juice of one lemon, about 3-4 Tbsp

3 inches of cinnamon stick

1/4 cup of dark brown sugar

up to 1/4 cup of white sugar

1 cup of water

1/2 teaspoon of salt

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes. Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher. Ready to serve, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt.

Freezes easily, lasts up to one year in a cold freezer.

Corn Salad

In our household this is known as Cornslaw. I made it the other day for a potluck and it was a huge hit, especially by Josh. He loved it. I'm planning on making it again this weekend for my twin nephews birthday bbq. Josh can hardly wait.

Ingredients

2 cups frozen corn, thawed

1 Granny Smith apples, peeled, cored and chopped

1 fennel bulb, quartered, cored, and thinly sliced

1/2 medium red onion, chopped

2 tablespoons chopped parsley leaves

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

2 tablespoons apple cider vinegar

1 tablespoon spicy brown mustard

1/4 cup canola oil

Directions

In a large serving bowl, toss together the corn, apples, fennel, and onion. Add the parsley and cumin and season with salt and pepper, to taste. In a small bowl, whisk together the vinegar, mustard, and oil. Add the dressing to the vegetables and toss well to coat.

This recipe is from Sandra Lee at the Food Network. 

What do you like to bring to a potluck?

Meals by Mel On The Go!

You can now view my blog on your mobile device! Out grocery shopping and can't remember an ingredient? Need a quick dinner idea? Now you can easily view all of my recipes on the go.

Just scan the bar code below and the mobile version of my site will appear. Save it in your favorites so you can find it quickly in the future.

One Bowl Chocolate Cake III

My dear friend, Sara "The Baker", is sharing another one of her sweet desserts with us. I haven't tried this one yet but Josh's birthday is in July and this is what I plan to make him. He's requested a spider-man cake, I'll let you know if I can pull it off. :-)

One Bowl Chocolate Cake III

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Found at one of the largest online recipe sites, All Recipes

Oreo Stuffed Chocolate Chip Cookies

I have a friend who is an excellent baker! I'm sure she'll be shy and say "Oh, I just follow the recipe, it's nothing." But believe me when I say she's really good! For her hubby's birthday she found a recipe for Oreo Stuffed Chocolate Chip Cookies. Just the name excites me. She was kind enough to submit her recipe to my blog to share. "I'm more of a baker than a cooker, and I thought your blog was getting WAY too healthy lately.  So, here's some unhealthy desserts!" ~Sara.

Everyone thanks you, Sara!!

Oreo Stuffed Chocolate Chip Cookies

2 sticks softened butter

3/4 Cup packed light brown sugar

1 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/2 Cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

10 oz bag chocolate chips

1 bag Oreo Cookies, I used the double stuff

1.  Preheat oven to 350 degrees F.   In a stand or electric mixer cream butter and sugars until well combined.  Add in eggs and vanilla until well combined.

2.  In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack.  Serve with a tall glass of milk, enjoy!

Makes about 2 dozen VERY LARGE Cookies

You can also see more step-by-step photos at Picky Palate.

Gnocchi with _________ Butter Sauce

The other day I was looking for a really light dinner option. I had bought some gnocchi a while ago and found it hiding in the back of my pantry. I have only made gnocchi a couple other times in the past and Josh hasn't been the biggest fan. I, on the other hand, really enjoy it. Well this time I was able to win Josh over. I made this new recipe but with a few modifications. The recipe calls for sage, in fact the name of the recipe is supposed to be "Gnocchi with Sage-Butter Sauce" but I didn't have any sage so instead I substituted in Italian Seasoning. When Josh tasted the finished product he suggested I toss in a bit of chopped pepperoni (one of Keller's favorites.) I took his advice and in the end it tasted like gnocchi pizza. Add a bowl of fruit on the side and in ten minutes you have a simple and tasty dinner. 

Note the recipe title change. To us, this is now "Gnocchi with Italian-Butter Sauce" but maybe you'll find another substitute for sage that will be just as great. And if you do, be sure to share!

Gnocchi with Italian-Butter Sauce

2 (12 ounce) packages potato gnocchi

1/4 cup butter

1 clove garlic, minced

1 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

1/4 cup chopped pepperoni

Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain.

Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the Italian seasoning and salt for a few seconds, then add the cooked gnocchi.

Toss gently with 1/4 cup of Parmesan cheese, pepperoni and the pepper.

Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.

Oops, I can't remember where I found this recipe. I'll have to look it up and get back to you.