Mud Pies

I'm sure there are many many versions of this recipe out there, but this is the tried and true one that I use. Mudpies can be a bit touchy. Boil too long and they're a little dry. Boil too short and they're a little soupy. The use of a timer is very important.

1/2 cup butter or margerine
1/2 cup milk
2 cups granulated sugar
1/2 cup cocoa
2 1/2 cups rolled oats (not the big fat ones, although in a pinch, they will work)

Put butter, milk, sugar and cocoa in a saucepan. Bring to a boil stirring often (especially if you have a gas stove). When mixture comes to a boil, let boil for 5 minutes (set timer) stirring constantly. Remove from heat. Stir in rolled oats. Drop by teaspoonfuls onto waxed paper. Let cool.

 Fresh from the stove stop and ready for scooping!

Perfect little mud pies!

Makes about 4 dozen.

Trail Mix

When you have seven children and some who have some food issues, you end up taking on the job of making lunches in order to ensure everyone is eating properly and healthy. School starts up in two weeks and that means I have the job of making lunches again. This snack is erring on the knowledge that we will continue to have no nut allergies of any kind in our school.

I bought several ingredients from Costco and our local bulk foods store and mixed together several batches in varying amounts.

Here's one variation so you get an idea of how simple this is:

2 cups organic cranberries
2 cups chocolate covered raisins
3 cups banana chips
3 cups pecans
2 cups walnuts

You can vary the fruits and nuts, add seeds or other yummies such as m&m's etc. I chose all larger ingredients to make it easier for my Littles to eat without making a mess. If there is a nut allergy, you could always switch it to mixed dried fruits. Just make sure they are from a nut free facility.

My batches made about one hundred and sixty bags -- give or take a few. It should last us a few weeks anyways. *sigh!*

Peanut Butterscotch Chocolate Crispies

One of the ladies in my Bible study group handed out this recipe. I have to admit I have no idea who it was, but I had to share this recipe because it's so easy and the kids love it! It's a special occasion treat as it is so NOT healthy, but I know not everyone cares about sugar, GMO foods, and other less than whole foods. Just give yourself some decent time to let it cool before cutting and enjoying.
 

1 cup chocolate chips
1 cup butterscotch chips
1 cup peanut butter
1 cup butter or margarine
3 cups Rice Krispies
1 cup marshmallows

Melt first four ingredients together in heavy saucepan. Add Rice Krispies, then wait until the mixture cools a bit and add the marshmallows. Pour into greased 9x13 pan and refrigerate until hardened. Cut into squares. Store in refrigerator.

 Makes: about 2 dozen

Hummus

I make hummus a lot. So much so that I don't follow a recipe anymore. I make it to taste and texture. I made a HUGE batch today using (originally dried) beans that I found in the freezer. Extra garlic, hot peppers. Yum! (Sorry church family!)

Anyways, I thought I'd post the recipe that I started with many years ago. It's from the Canadian Living Cooking Collection Soups and Starters.

3 cloves garlic
1 19oz can chick-peas, drained and rinsed
1/4 cup tahini or peanut butter
3 Tbsp lemon juice
2 Tbsp olive oil
2 Tbsp water
1 tsp cumin
1/2 salt

In food processor, mince garlic. Add chick peas, tahini, lemon juice, oil, water, cumin, and salt; process until smooth. Taste and adjust seasoning if necessary. Transfer to serving bowl.


*Serve with fresh vegetables and warm pita bread or pita crisps.

**You can get away with not using the tahini or peanut butter. I sometimes cheat and use Stacy's pita chips from Costco.

If I were really ambitious I would make my pitas from scratch and bake them myself, but I'll admit it I'm not that ambitious.

Here's the ingredients on the chips if you'd care to know them.

Black Bean Brownies

Bub has been rolling his eyes at the thought of me making these for days now, so I thought I had better get my act together and make them. I made them yesterday, and we all tried them. No one complained, although Bub says the texture is different. I know what he's saying. They're slightly grainy. (That is normal with many non wheat flours.) They're still moist though and very chocolately. I sprinkled some chocolate chips over the top to make it look pretty :o).

The recipe credit goes to The Frugal Farm Wife. I really like her blog as she has some great stuff on there! If you want to read a little more about the black bean brownies themselves, this is the link to her post.

A sweet young lady once told me I should always write out the recipe on my blog too just in case the source ever disappears, so here it is:

Black Bean Brownies

2 cups cooked, drained black beans
4 eggs 1/3 C. melted butter
1/4 C. cocoa powder
1/8 tsp salt
2 tsp vanilla
1/2 C. brown sugar

Pre-heat oven to 350 degrees F and lightly butter an 8x8 glass baking dish.
In blender or food processor, puree beans, eggs, butter, cocoa, salt, vanilla and sugar until smooth.  Pour batter into prepared baking dish. Bake 30 minutes or until center is set.

Writing about these little treats has made me hungry for one now, so I'm off to make a cup of Earl Grey tea and have a bit of brownie. It's my little sweet treat for today.