Carmellow Corn

My new favorite...

1/2 cup butter

1/2 cup brown sugar

1 cup miniature marshmallows

2 quarts popped popcorn

2 cups miniature marshmallows

nuts (optional)

Place butter and sugar in glass dish. Micro-cook 2 minutes. Stir and add 1 cup miniature marshmallows. Cook 1 minute more.

Mix 2 cups miniature marshmallows, popcorn and nuts together. Pour syrup over popcorn and shape into balls.

Yield: 8-10 popcorn balls

Kid Magnetizing Oatmeal

old fashioned oatmeal

almond milk

cook as normal

Toppings:

1 apple cored and chopped

juice from 1 orange

1/2 tsp cinnamon

pinch of nutmeg

Blend in a blender or food processor. Serve over oatmeal or pancakes

1 cup blueberries (frozen work)

juice from 1 orange

2 Tbsp agave nectar

1/2 tsp vanilla extract

Thaw berries, blend or food process. Serve over oatmeal or pancakes

Cheesy Kale Chips

One bunch of Kale

coating:

1/3 cup raw cashews

2 Tablespoons fresh lemon or lime juice

3 Tablespoons water

1/4 cup olive oil

1/2 teaspoon Real Salt

¼ cup nutritional yeast

1 small chunk of onion (i use one pearl onion)

½ teaspoon chili powder

1/4 teaspoon cayenne

1 clove garlic

Ground black pepper to taste

Blend all ingredients until smooth in blender. Put the sauce and torn up pieces of kale in a big mixing bowl and toss with hands until all leaves are coated. Set them on a nonstick sheet on your dehydrator. Dry them at 115 degrees for 6-12 hours, take off sheets, turn them over and dry for 2-4 hours more, until crispy.

*You can also do it in the oven on the lowest temperature for much less time, just keep an eye on it! And if you do it at a temperature higher than 116 degrees it will not be considered a "live food" anymore, and the enzymes will be destroyed. It will still be good, just not live.

*It is the coating that makes or breaks these! These are so good, my three year old got upset when one of the two containers of kale chips we made were empty. "you ate all my kale chips mommy!" Good thing I doubled the recipe!

Thank you Tammie at simplehealthytasty.com

Homemade Energy Bars

Peanut Butter Snack Bar
1 cup Dates
1 1/2 cup peanuts
2 TBS unsweetened cocoa powder (optional)
pinch of salt
Place all ingredients in a food processor.When they come together into a paste, you’re ready.Line a loaf pan with parchment, and press the mixture into the pan.Remove paper from pan, and slice into bars

Almond Chocolate Covered Cherry Bars
1 cup whole almonds
2 Tablespoons cocoa
1 1/4 cup dates
1 cup dried bing cherries

Chop the almonds in a food processor until you have a mix of chunk sizes. Add cocoa and pulse once. Add dates and cherries and pulse until well combined. Line a loaf pan with wax or parchment paper, press fruit and nut mixture into the pan and press down firmly. Remove from the pan, cut into bars, and wrap individually in plastic wrap or wax paper, tie with string.
store in airtight container inside the refrigerator or freezer.

Mexican Chocolate Snack Bars
1 1/4 c chopped dates
1 c toasted almonds
1/2 c toasted walnuts (toast nuts in a pan on medium high heat for a few minutes)
3 TBS unsweetened cocoa powder
1 tsp cinnamonpinch of salt
*same directions as above

Cashew Cherry Snack Bar
1 c. cashews
1 c. dates
1 c. cherries
*same directions as above
*my favorite

Blueberry Snack Bar
1 cup pitted dates rough chopped1 cup dried blueberries (or other dried fruit such as cherries, apricots, cranberries)1 cup nuts such as walnuts or pecansZest of 1/2 a lemon (optional depending on type of fruit used)1/4 teaspoon cinnamon
*Same Directions as above


*The longer you process them the more oils from the nuts are released making them gooeyer
*Freeze great, and are great ingredients to have in your food storage. They are fast and require no cooking time!

Thank you http://www.thesisterscafe.com/

peanut butter chocolate green smoothie

2 cups milk (cow, rice or almond milk)

2 LARGE handfuls of spinach

2 Heaping Tablespoons all natural peanut butter
2 Tablespoon honey

2 or 3 bananas frozen

Ice enough for a good consistency I usually do a glass full

1 small handful of chocolate chips

Blend all ingredients except chocolate chips till smooth. Then add the chips and pulse till chopped up and combined well.

Thank you Tammie at http://www.simplehealthytasty.com/search/label/Smoothies

peanut butter playdough

*makes 15 servings, kids can have fun playing with their food with this recipe.

3 1/2 c. peanut butter

4 c. powdered sugar

3 1/2 cups honey

4 c. dry milk powder

In a large bowl, cream together peanut butter and powder sugar, then beat in honey and fold in milk powder.

Divide into 15 equal portions and refrigerate until ready to use.

walnut raisin no bake cookies

1 cup raisins

1 cup walnuts

1 Tbsp canola oil

1 c. sliced almonds

In a food processor combine raisins and walnuts. Process until they form a sticky ball. Coat hands with oil and roll mixture into balls the size of large marbles, then coat with sliced almonds. cover and refrigerate for up to three days.

* great healthy treat that can be used with items in your food storage (if you store nuts). This is a very filling and satisfying snack!

Raw "Oatmeal"

*actually really good! Every kid I give it to snarfs it down!

2 apples
1 banana
1 tablespoon golden flax seed
water

Put the flax seeds in the purified water and let sit overnight.

Peel the apples and cut them in smaller parts (for the blender). Peel the banana and break into parts.

Rinse the flaxseeds well.

Put all ingredients in a blender. Add 1/4 cup water, just enough to let the mixture blend well. Blend all ingredients until smooth. You may want to add a little more water if it's too thick.

Thank you for the recipe: http://www.thebestofrawfood.com/raw-food-diet-recipe.html

Home made Goldfish Crackers

2 3/4 cups whole wheat pastry flour
2 tablespoons nutritional yeast flakes (this is where the cheesey flavor comes from; it's loaded with B-12, and other good nutrients)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon paprika
1/8 teaspoon cayenne
1/2 teaspoon onion powder
1/2 cup canola oil, chilled in the freezer for at least 30 minutes
1/2 cup ice water
1 tablespoon apple cider vinegar
Orange food coloring, as desired
Olive oil cooking spray
Fine sea salt, to taste

Preheat the oven to 375. Line baking sheets with parchment paper and spray with nonstick spray. Combine the flour, nutritional yeast, baking soda, salt, paprika, cayenne, and onion powder in a medium mixing bowl and whisk to combine. Drizzle in the cold canola oil and toss with your fingers until the oil is incorporated and the flour has formed small to medium-sized clumps. Add orange food coloring to the flour mixture, if desired.
Mix the ice water and apple cider vinegar together and drizzle it over the flour, stirring with your fingers until the dough holds together. Turn out the dough onto a lightly floured work surface. Knead a few times, adding a bit more water if needed to form a cohesive dough. Use a rolling pin to roll the dough out thinly, about 1/8-inch thick. Cut out fish shapes using a small cookie cutter. If you would like to make happy fishies, use the curved tip of a spoon to give them a smile and a toothpick to give them an eye.
Place the fish on the baking sheets, spray with olive oil and sprinkle with fine sea salt. Bake for 10 minutes, or until lightly golden on the bottom. Slide the parchment paper covered with fish onto a wire rack to cool.

Granola

Ingredients:

8 cups rolled oats
1 cup wheat germ
1 cup oat bran
1/2 cup ground flax seed
1 cup shredded coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup chopped pecans

1 1/2 teaspoons salt
1 Tablespoon cinnamon
1 Tablespoon vanilla
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup molasses
3/4 cup honey
1 cup canola oil

1 cup golden raisins
1 cup craisins
*Add any additional dried fruit as desired.

Mix the above ingredients together from the oats through pecans in a large bowl.  Then mix together in a separate bowl the ingredients from salt through oil and heat in a microwave safe bowl in the microwave until warm.  Pour over dry ingredients and mix all together thoroughly. Spread out evenly in two jelly roll pans. Bake in preheated oven at 300 degrees for 20 minutes. Stir and then bake 20 more minutes. Cool and then stir in the dried fruit. Store in airtight containers.

Healthy pumpkin cookies

1 c. flour (whole wheat flour works too if it is from hard white wheat)
1 1/2 c. rolled oats
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1/4 c. butter (or coconut oil) softened or applesauce
1/4 c. white cugar
1/4 c. brown sugar
1 egg
1/2 tsp vanilla extract
1 c. -1 1/2 c. pumpkin puree (i just used some butternut squash left over from dinner)

optional:
1 c. chocolate chips, or raisins or dates


Preheat oven to 350 degrees.
Combine the first 6 ingredients and set aside.
Cream together butter, and sugars. Stir in pumpkin puree.
Gradually stir in dry ingredients till mixed well.
Gently mix in raisins or optional ingredients.
Drop by spoonfuls onto greased cookie sheets.
Bake about 12 min. Allow to cool on sheet for 5 minutes them move to a cooling rack or eat them!

*If you leave out the optional ingredients then they work great for breakfast type cookies being very mild and pretty healthy (much better than sugary cereals). These are one of the cookies I don't mind my kid eating a few at a time since they are healthy cookies.

Emy's Sassy Salsa Dressing!

3 Tomatillo's, husked
1/2 c. cilantro
5 Tbsp fresh lime juice
1 jalapeno pepper without seeds (two or more with seeds if you want it spicy)
1 garlic clove
6 Tbsp olive oil
3/4 tsp sea salt
3/4 tsp ground pepper
1 avocado

*a few tablespoons of water to thin it down to pour if nessessary

Blend till smooth, let sit and chill if time permits.

Good, healthy, and is great on salads, nacho's, taco's, chicken or beef wraps etc.

Its light, and green and creamy, and soooo good! It is one that you will lick off the plate! And it doesn't give you the gross heavy greasy feeling afterwards because it is made with healthy fats.

Black olives
carrots
cream cheese
toothpicks

Black olives for the head and body. Carrots as the beak, and a slice of carrot with a wedge cut out for the feet. and cream cheese stuffed in the body olive with a wedge cut out.

From allrecipes.com

Wheat thins

1 3/4 c. whole wheat flour
3/4 tsp salt
1 1/2 c. flour
1/3 c. shortening
1 c water
1 tsp sugar
/14 tsp garlic powder

Mix dry ingredients together. Cut in shortening and add water to mixture. Knead as little as possible to make a somewhat smooth dough. Roll very thin on a cookie sheet. Score with a knife into a desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 degrees until light brown and crisp, about 30 minutes. Let cool and break apart at the scores.

Emily's Granola

Stir together the above ingredients.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1 and 1/2 c. whole wheat flour
1/4 c. wheat germ
1/4 c. milled or whole flaxseed

In a seperate bowl:
1 and 1/2 c. brown sugar
3/4 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.

Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.

*This recipe has more flour to make it much more "clumpy" than sue's granola. Makes a perfect snack with or without milk. Makes almost two full cans.

*optional good mix-ins*
1/2 c. craisins and 1/2 c. almond slivers: add almonds at the beginning with the oats. Add the craisins after you are done baking.

1/4 c. craisins and 1/4 c. dried blueberries: add after you are done baking.

"almond joy flavor" 1/2 c. coconut, 1/2 c. almonds, 1/4-1/2 c. chocolate chips. Add coconut and almonds at the beginning with the oats. Add the chocolate chips after you are done baking while the oats are still warm.

"Pina colada" 1/2 c. coconut, 1/2 c. dried pinapple. Add coconut at the beginning with the oats. Add the pinapple after you are done baking.

I like mixing mine with 1 Tbsp of natural peanut butter just before I eat it.

Sue's Granola

Stir together the above ingredients.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1/2 c. whole wheat flour
1/2 c. almonds chopped
1 c. coconut
1/4 c. wheat germ

In a seperate bowl:
1/2 c. honey
1/2 c. brown sugar (you can substitute 1 c. brown sugar if you don't have honey)
1/2 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.

Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.

Cinnamon Chips

4 flour tortillas
1 teaspoon cinnamon
1/4 cup sugar
2 tablespoons butter

Spread butter on tortillas. Mix cinnamon and sugar and sprinkle over tortillas. Place tortillas (two at a time) on a cookie sheet and broil until sugar starts to bubble. Repeat with remaining tortillas. Cut tortillas pizza style to make chips. Cool and serve with fruit salsa.

(Source: "Mormon Pantry Cooking for Two" by Debbie G. Harman, pg. 112)

Fruit Salsa

1 cup strawberries
2 kiwifruit
1 apple
1 banana
1/2 teaspoon lemon juice
1/4 cup frozen orange juice concentrate
2 tablespoons sugar

Wash and chop fruit into fine pieces. Mix in juices and sugar. Stir well. Serve with cinnamon chips.

(Source: "Mormon Pantry Cooking for Two" by Debbie G. Harman, pg. 112)

Chewy Chex Mix

8 cups Rice Chex (or the Chex cereal of your choice)
1 cup coconut
1 cup sliced almonds
1 cup chow mein noodles
1/4 cup butter or margarine
6 cups miniature marshmallows

Combine Chex, coconut, almonds, and noodles in a large bowl. Melt butter over medium heat; blend in marshmallows and stir until melted. Pour over cereal mixture; spread on waxed paper to cool. Store in an airtight container or individual plastic bags. Makes about 10 cups.

(Source: "The Essential Mormon Cookbook", Julie Badger Jensen, pg. 130)

Butter Crunch Pretzels

16 cups small pretzel twists
1 cup firmly packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1 teaspoon vanilla-butter-nut flavoring (or vanilla)
1/2 teaspoon baking soda

Preheat oven to 200 degrees F. Place pretzels in a large roasting pan. Butter sides of a heavy medium saucepan. Combine brown sugar, butter, and corn syrup in saucepan. Stirring constantly, cook over medium-low heat until sugar dissolves. Increase heat to medium and bring to a boil. Cook, without stirring, 5 minutes. Remove from heat. Stir in vanilla-butter-nut flavoring and baking soda (syrup will foam). Pour syrup over pretzels; stir until pretzels are well coated. Bake 1 hour, stirring every 15 minutes. Spread on greased aluminum foil to cool. Store in an airtight container. Yield: about 20 cups pretzels