Archive for May, 2013

The Winner of Our Melt® Giveaway Sweepstakes is…

Friday, May 31st, 2013

The Winner of Our Melt® Giveaway Sweepstakes is…

Kathy of Seattle, WA – congratulations for winning FREE Rich & Creamy Melt® for an entire year! Thank you for LIKING us on facebook and FOLLOWING us on Twitter. Stay tuned for news about Melt’s exciting new developments, fabulous recipes, CHOCOLATE MELT(!), and much more.

Melt® Organic Love

Friday, May 31st, 2013

This week, Delores sat down with Founder Cygnia Rapp and shared her story with us. We were so impressed we wanted to share it with our readers. Does her story resonate with you? Please share her story with your friends and share yours with us as well.

How did you first discover Melt® Organic?

“I first saw Melt in Vegetarian News. I went for so long without using anything and when I read about Melt I thought to myself, ‘I have to try this!’  My local store didn’t have it so I ordered it online – this was back when there was just the Original [Rich & Creamy] Melt. When Honey Melt came out, I immediately bought some and I love it! I like to sprinkle cinnamon on the Honey Melt and it’s a great way to regulate my blood sugar.

I am a big health nut because I had my thyroid removed when I was very young (24 years old). I have been sold on Melt since the Original [Rich & Creamy] came out and I love the fact that you can freeze it. It is so refreshing to have a product like Melt that is reasonably priced; I buy mostly all organic and I am very picky about what goes into my body. I have a high stress job as a 9-1-1 operator and I am able to hold it together because of the way I fuel my body.

I just love your products and I keep thinking, ok what’s next? They have the honey, they have the chocolate. You really did your homework – I can leave Melt on the counter and it doesn’t get funky and oily or I can take it out of the refrigerator and still spread it on toast.”

Do you notice a difference in how Melt® Organic makes you feel versus other choices on the market?

“Oh definitely – I don’t feel sludgy or sluggish. I still have the same energy I had before I ate my toast and I don’t feel like something is trying to work its way through my body. I used to use a vegan butter substitute but I ended up throwing it away because it was an oily mess and nasty to eat. Melt is awesome, it’s not greasy, and I use it every day.”

What are your favorite ways to use Melt® Organic?

“I love using Melt to cook my eggs. I used Melt this morning for making an omelet with egg whites, kale, heirloom tomato, and Irish black ham and it came out perfectly. I also use Melt when I feel the need to have a buttery something, like over steamed broccoli. I experiment with the Original [Rich & Creamy] to make things happen in the kitchen by adding something to flavor it. It’s awesome!

I used to use coconut oil but it’s hard to use out of the tub and honestly I hardly use it anymore.

I have to say I love, love, love Melt and I am dying for the chocolate to come out!

Air hugs to you – I love you for coming out with this product and I tell everyone about it. Thank you for doing this! I am very pleased with Melt!”

Grilled Rib Eye Steaks with Mediterranean Herb Melt® Organic

Thursday, May 23rd, 2013

Similar to the compound butters chefs add to freshly grilled steak, our Mediterranean Herb Melt® Organic is an amazing topping to take a succulent grilled rib eye steak to the next level. You will wonder how you missed this simple, luscious and guiltless way of dressing up your favorite grilled meat all of these years.



2 Ribeye steaks, 1.25 to 1.5″ thick, bone-in


Freshly ground black pepper

Coconut oil (for rubbing the hot grill)

Mediterranean Herb Melt® Organic

1/3 cup Melt Organic, softened at room temperature

1 T Melt Organic

2 cloves garlic, crushed

2 tsp fresh thyme leaves, finely chopped

1 tsp fresh rosemary leaves, finely chopped

Pinch of salt

Pinch of fresh ground black pepper


  • One hour before cooking, sprinkle the salt and freshly ground pepper evenly on the steaks. Pat the salt and pepper into the steaks. Let them rest at room temperature until ready to cook.
  • In a small pan, add a dollop (about 1 T) of Melt Organic and the crushed garlic. Turn the stove on medium heat; and when the garlic begins to sizzle, turn the stove down to medium-low. Sauté the crushed garlic until lightly roasted and the sharp smell of raw garlic begins to dissipate, usually within 2 minutes. Do NOT burn the garlic.
  • Transfer the garlic mixture to a small mixing bowl. Add the salt, pepper, rosemary and thyme and whisk with a fork.
  • Add the softened Melt Organic and mix thoroughly with a fork.
  • Transfer to a ramekin or small bowl and place the Mediterranean Herb Melt Organic in the refrigerator to set up.
  • Heat the grill to high. Clean the grill grates with a stiff brush and rub with coconut oil.
  • Place the steaks on the grill and cook covered 4-5 minutes on each side or until cooked to your preference.
  • Transfer the steaks to a serving platter and allow them to rest for 3-5 minutes.
  • While the steaks are resting, add a large dollop of the Mediterranean Herb Melt Organic to each steak and allow it to melt into the meat. Enjoy!

Grilled Pineapple with Honey Melt® Organic Glaze

Tuesday, May 21st, 2013

Fresh pineapple is delicious on its own and perfect for summer backyard parties. For a fun and easy dessert your family will love, try grilling slender wedges of pineapple dipped in our Honey Melt® Organic brown sugar glaze. Serve with your favorite vanilla ice cream. Flambé with rum for an even fancier treat.  One pineapple makes 8 servings.



1 ripe pineapple
1/2 cup Honey Melt® Organic, melted
1/2 cup brown sugar
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup dark rum or 151 proof rum, for flambéing (optional)


Preheat the grill to high. Oil the grate.

  • Preparing pineapple:
    • Cut the off the rind and the top of the pineapple.
    • Cut the pineapple in half lengthwise through the leaves as well as the fruit to obtain 8 slender wedges of pineapple.
    • Trim the core off each pineapple wedge.
  • In a shallow glass bowl, microwave ½ cup Honey Melt in the microwave on medium heat until liquid, about 5-10 seconds.
  • In another small bowl, blend together the brown sugar, lemon zest, cinnamon and cloves.
  • Dip each wedge of pineapple first in Honey Melt, then in the brown sugar mixture, shaking off the excess.
  • Grill the pineapple wedges until lightly browned and sizzling, 5 to 8 minutes per side.
  • Transfer the pineapple wedges to a serving platter or individual plates.
  • If flambéing with rum, heat it in a small saucepan until warm, almost hot, but do not let boil. Touch a match to the rum and pour it over the pineapple. Serve at once.

Grilled Corn on the Cob with Cilantro Lime Melt® Organic

Thursday, May 16th, 2013

Grilled corn on the cob slathered with Melt is the perfect complement for a backyard picnic or dinner party. For this sweet and tangy treat, we blended Melt® Organic with lime and honey and then sprinkled chopped cilantro generously on top.  Grilling fresh corn in its husk steams the kernels, charring them ever so slightly. This summer favorite serves 4 to 6.



1 cup Melt® Organic, room temperature

1 teaspoon honey

1 lime, zested and juiced

1 garlic clove, crushed

1 dash hot sauce

Salt, to taste

Freshly ground pepper, to taste

6 ears corn, silks removed, husks left on and tied

¼ cup chopped cilantro leaves

Butcher’s twine, as needed


  • Blend Melt Organic, honey, lime zest and juice, crushed garlic and hot sauce in a food processor; season to taste with salt and pepper.
  • Heat the grill to medium high.
  • Peel the outer husks away from the corn without removing them.
  • Remove the silk from inside the husk and then fold the husks back around the corn, tying the top with butcher’s twine.
  • Soak ears of corn in cold water for 10 minutes.
  • Place the corn on preheated grill.
  • Close the lid and cook the corn 15 to 20 minutes, turning every 5 minutes.
  • Remove the corn from grill, cool slightly and peel off husks.
  • Spread generously with Melt mixture and sprinkle with cilantro.
  • Serve immediately and enjoy!

Grilled Gorgonzola and Walnut Stuffed Apples

Thursday, May 9th, 2013

Summer days are just around the corner and these delicious gorgonzola and walnut stuffed apples are easy to prepare with Melt® Organic.  Add this to your nutritious dessert options when you fire up the grill for your backyard barbeque.  Not a gorgonzola and walnut fan? Substitute brie and hazelnut as described below. This recipe is adapted from Better Homes and Gardens and makes 4 servings.



4 medium cooking apples, such as Granny Smith or Jonathan, cored

¼ cup Gorgonzola, Stilton, or Roquefort cheese, crumbled

¼ cup walnuts, chopped

2 tablespoons Melt® Organic, melted

4 teaspoons honey

Honey for drizzling


  • Core apples almost to the bottom, leaving approximately 1/2 inch.
  • Remove 1 inch of peel from the top of each apple.
  • In a small bowl stir together Gorgonzola, walnuts, and Melt Organic.
  • Fill each cored apple three-fourths full.
  • Drizzle 1 teaspoon honey into each.
  • Add remaining filling to apples.
  • Place apples in a disposable foil pan.
  • Cover and grill for 30 to 40 minutes or until tender:
  • For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place apples on rack in the center of the grill.
  • For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect grilling. Place apples on grill rack.
  • Drizzle each serving with additional honey; serve warm.

Variation: Brie and Hazelnut Stuffed Apples

Prepare as directed except substitute 1/3 cup of finely cubed brie for the Gorgonzola, 3 tablespoons chopped hazelnuts for the walnuts, 4 teaspoons fig or red currant preserves for the honey, and add 1 teaspoon snipped fresh tarragon to the cheese mixture. To serve, melt additional preserves and drizzle over apples.

Chile Relleno & Honey Melt® Cornbread

Thursday, May 2nd, 2013

Celebrate Cinco de Mayo with this rich and satisfying chile relleno cornbread made with Honey Melt® – you won’t believe the scrumptious smell coming from your kitchen! This unusual cornbread is more of an entrée than a side dish. This recipe is adapted from Bonnie Mandoe’s Vegetarian Nights: Fresh from Hawaii. Happy Cinco de Mayo!




2 7-ounce cans whole green chiles, trimmed and sliced for stuffing

4 ounces Monterey Jack cheese, cut into fingers

4 ounces cheddar cheese, grated

Chopped Vegetables:

1 cup chopped onion

½ cup chopped sweet red pepper

½ cup chopped green pepper

1 cup organic corn kernels (frozen is fine if fresh corn for shucking is out of season)

Wet Ingredients:

1¼ cup buttermilk

½ cup Honey Melt®, softened

3 eggs, beaten

Dry Ingredients:

1½ cups organic corn meal

1½ teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

1 teaspoon cumin

1 teaspoon chili powder


Preheat the oven to 375 degrees F. Grease an 8-inch by 12-inch baking pan thoroughly with Melt® Organic. Serves 12.

  • Carefully slice one side of each of the whole green chiles and remove the seeds.
  • Stuff the cut ‘cheese fingers’ inside each of the sliced chiles and set aside.
  • In a small bowl, combine the chopped onions and red and green peppers with the corn.
  • In a separate bowl, combine the buttermilk, Honey Melt, beaten eggs and mix well.
  • In a large bowl, thoroughly mix together all of the (remaining) dry ingredients.
  • Add the liquid mixture to the dry ingredients and mix well, but do not beat.
  • Stir in the chopped vegetables.
  • Spoon the batter into the greased baking pan.
  • Arrange the stuffed chiles in the batter, pressing them firmly into place.
  • Sprinkle the grated cheese around the chiles.
  • Bake until firm and lightly browned, around 30 to 40 minutes. Do not over bake.
  • Cut into 12 squares and serve immediately.


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