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And there you go! You can expect some pretty awesome emails coming your way soon! I am so happy you are here. 

In the meantime, feel free to check out a few of my favorite recipes of all time! 

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71 comments on “Subscription confirmed!”

  1. Do you have any recipes using coconut or Almond Flour?

  2. I’M A Hobby Baker,I Enjoy A Great Recipe!Thank You,”Hobby Baking “

  3. Are you recipes Gluten free?

  4. Your Best White Sandwich Bread recipe is full proof. I make eight loaves a week and it always comes out perfect. The bread is not tough like store bread. We are in our eighties and this bread is easy on the dentures. The toast is super and what a great grilled cheese sandwich it makes.

  5. I’m looking for instant pot recipes.

  6. I’ve been a follower for years!  I can’t believe I never signed up for emails!  Love your recipes Mel!

  7. Great recipes!!!

  8. Mel, I’m a new subscriber, your pics looks delicious can’t wait to try.

  9. Hi Mel! Not sure if I subscribed right. I didn’t seem to receive the eCookbook. If anyone has any suggestions  please let me know! Thanks so much! I can wait to get baking

  10. Im having a hard time finding out the calories in the healthy muffin recipes, Carrot Bran, Blueberry

  11. Ok I just made the key lime pie I have a few questions can I refrigerate the cheese mixture until my casserole gets done about 45 min ? Also I didn’t have a spring form pan so I used a deep dish pie pan ? Will it work ? Omgosh I am so nervous first time ever making a key lime pie ! Please email me with response I am waiting now.

  12. Mel, my daughter recommended your cite to me.  Everything looks wonderful. This Sunday I plan to make your foil wrapped chicken/pineapple packets.  The first of many Mel recipes.

  13. Made banana chocolate chip muffins this am. 
    They are outstanding, will share with neighbor that is gluten free.

  14. I’ve followed you for years but am changing my email address.   I wanted to just change that email but had to completely unsubscribe and re-subscribe.  My old email address was:   bfordwilson@charter.net.  

    I really enjoy your posts.  I can appreciate your family as I had 3 boys and then a girl.  Now I’m a grandmother of 13.  

  15. I am looking forward to cooking your recipes.  They look and sound wonderful.

  16. Mel,
    New Subscriber and I refuse to use social media, email constantly..

    Our 6000HD Kitchen Aid mixer is too heavy for Joyce to handle and we were both amazed at the Bosch mixer you love, will have to try it out.

    I bake constantly, lots and lots of bread (often no kneading) cakes & cookies.
    Use our own hens’ eggs.

    Of course I will compare the Bosch with the Kitchen Aid but am wondering if the Bosch can entirely replace the Kitchen Aid?

    Thanks,

    Bruce

    • Hi Bruce – that’s a good question. I do think the Bosch can replace the KitchenAid for bread baking and cookie making but when it comes to cakes, the KitchenAid probably is best in how it mixes the batter (but a good hand mixer could easily do that for you if you had a Bosch).

  17. I baked your delicious Tres Leche Cupcakes to take to Thanksgiving dinner at a friends. Everyone loved them and begged me to bake them again for Christmas. They’ve requested them for Easter! 
    Do you have a wonderful recipe for coconut cream pie?

  18. Do you have a recipe of a blueberry cream cheese slab pie recipe would surely love it if possible. Thank you

  19. SO looking forward to try your lemon loaf!! (I’m a lemon addict!)

  20. Hello and thank you for sharing your wonderful recipes with us all. I have made a few and have not been disappointed ✌

  21. Thanks for inviting me into your kitchen , I love to cook and find myself drawn to many of the recipes , since I live alone I must be careful not to get carried away , I do try to share out as much as possible or else I would eat it all , resulting in pants that don’t fit . ….again !
    Looking forward to the new cookbook .
    (already checking for ingredients I may need , and neighbors waiting for another of my ‘experiments ‘….)

  22. Thanks Mel

  23. I have a request! It’s called a french silk pie and it is simply decadent. My friend always buys them from the market and I would love to know how to make it.

  24. When do you post your next week’s menu?

    I would like to try making your recipes for the week and will need to plan my shopping day. I have to do it all on the weekend as I work many hours Monday through Friday. I’m hoping your site will help me get back in the kitchen. We (husband and me) have been eating out every day for about four years when my responsibilities increased at work. Although it is nice to not have to clean up after cooking, we are so tired of the same food day in and day out – not to mention how unhealthy we have both become.

    Thank you so much for this wonderful site!!! The food looks wonderful and in my ability range 🙂 I hope I can do your recipes justice!

  25. I come to your website often looking for mealtime inspiration, and I am never disappointed! I enjoy your recipes, and your style of writing. You are my favorite recipe website by far! Thank you so much for all of the work you put into it!

  26. Strawberry scones were light and tasty. Looking forward to making bagels

  27. I have been looking for a good blog with mostly american and international recipes since forever! Finally found an amazing one!!!! It gets kinda tiring sometimes to eat Indo-Paki food all the time. I come here everyday to see if you have posted any new stuff. Tried your sweet and sour chicken and it was amazing!!! My whole family loved it! I am trying out the firecracker chicken today. I am pretty sure it will turn out great; your recipes can never steer me wrong! Can not wait to get the ebook! Thank you so much.

  28. Your sweet baked ham I make once a month, love turning new tasters on to it. Then with leftovers it makes just an extremely pleasing ham Split pea soup. You Rock Mel !!!!

  29. Thank you! I love your recipes!

  30. Love your lemon sticky buns . Making them for Easter. My daughter-in-law,Suzanne Ripley ( originally from Roseau ,now living in Ham Lake,Mn. ) shared your site with me. I live in Malagash,Nova Scotia.Canada. Really enjoy your site!

  31. Thank you so much! Love your recipes 🙂

  32. This is a question. I have Fleischmann’s Active Dry Yeast is that the same as instant yeast or do I need to buy Instant Yeast?

  33. Mel, about your Quick and Easy Foolproof Pizza Dough recipe.
    Will this work if I mix it up in the food processor?
    Just a thought.

    By the way it sounds wonderful and I am going to make it . Love my.Pizza

  34. I am looking for a Christmas stollen recipe. Just purchased a grinder. Excited to give it a try.

  35. Thank you so much for the free cookbook 🙂 🙂 I just downloaded it and love how it is presented too!

  36. Hi, I read your article on string beans, I wonder what I am doing so wrong. I have steamed string bean for over a half hour and they still don’t get soft… I don’t like them when they are hard. What am I doing wrong? thanks

  37. I made your lemon is and coconut tres leches trifle. Both were so good. Thank you so much. Looking forward to cook more …

  38. Mel!
    I have a secret recipe that I wondered if you could healthify? (If you can’t/don’t do this kind of thing, I get that, too.) I call it secret because I am a working mom who usually gets home after my working husband. If the family wants to eat, he has to cook. I leave the easy menus for him – pancakes for dinner, spaghetti/pasta, some other unmentionable microwavable item – but this one easy recipe I have kept secret for emergencies. It comes right off the box of stove top stuffing (which I had never purchased but my sister tipped me off to this and it is not too awful). I have absolutely no skill in the kitchen and have wanted to make this without the stove top but don’t have the smarts. If you are up for it, I would love to see you whip this recipe into shape! It takes about 10 minutes prep and 30min to bake. (See why I like it?) Here it is:
    Bruschetta Chicken Bake
    1 can 14oz. diced tomatoes, undrained
    1 pkg stove top stuffing mix for chicken (I have used other flavors and no name brands, I know, brave!)
    2 cloves garlic, minced
    1 ½ lb. boneless, skinless chicken breasts cut into bite size pieces
    1 tsp. dried basil leaves
    1 cup shredded mozzarella cheese
    1. Preheat oven to 400F. Place tomatoes and their liquid in medium bowl. Add stuffing mix, ½ c hot water, and the garlic; stir just until stuffing mix is moistened. Set aside.
    2. Place chicken in 13”x9” baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
    3. Bake 30 minutes or until chicken is cooked through.
    My variations – I usually have pesto and plop that on the chicken instead of the dried basil and I don’t measure the cheese so I probably use more than 1 cup (faster that way). Oh yeah, I always increase the garlic. I wondered if a crouton? Toasted bread? Something in place of the stuffing mix to cut out the prepackaged/processedness of the recipe? You’re the pro! And if you think it is gross, I just won’t tell you that I eat it…

  39. Mel
    I have looked and looked and looked just everywhere on

    this site to find a printed cook book with your recipies.
    I want to buy it…..do you have one?
    How do I buy it?

  40. I am so looking forward to all of your wonderful recipes!!

    xo,
    Melissa

  41. This is the first time I am doing this and its great. Made the pork chops with apples and oñions and you can’t imagine how happy I was to finally cook pork chops, I usually stay away from it because it’s so dry. Looking forward to many more delicious meals. A free cookbook? Yes! Thank you Mel.

  42. Thanks for the free cookbook, I’m sure I will love it, as your recipes all look delicious 🙂

  43. Awesome!! You are the BEST:)

  44. Thanks Mel! This will be so fun to have!

  45. I’ve made those fudgy coconut bites so many times! They are beyond good, especially a few days later!! One of your best recipes

  46. Thank you Mel!

  47. Thank you so much for the eCookbook!

  48. Thank you!

  49. I second what Sheila above said…very well put! Thanks Mel!

  50. Thank you for all the hard work and kindness you continually bestow upon us. You are so easy to love but so very hard to emulate! Sigh.

  51. This! This made my day. My sisters and I use your recipes all the time. I know I can trust your recipes. Potlucks, dinner parties, need-to-impress get togethers… your blog is my saving grace! Thank you so much for all the time and hard work you put into your blog!

  52. Love this, Mel!

  53. Thank you! I LOVE your recipes! They always turn out.

  54. looking forward to the e-cookbook!

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