Homemade Crispy Twix Bars

  

I had this recipe hanging on my frig for several months, among's two zillion other recipes.I have been wanting to try it for forever. Well forever happened today  as some dear friends have been picking me up for several activites. How I appreciate that, as I so hate driving on these bad roads. Well in return to all the people I owe favors to I just bake for them. Which I totally love doing
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This recipe came from Angella Liddon, with lots of changes from Verna.

I have a real problem with theis recipe. They are just far to yummy and very easy to make.

I made them and delivered them to the people I wanted to have, so that I would not snitch..
Having them in the house is just way to dangerous. for my already not to thin waistline.
I have a daughter in law who is just a delight but does not like food. How I wish I had that problem.

Anyway here is that naughty recipe-yes vegan, but still naughty.

Ingredients:

 

For the crust:

• 1/2 cup brown rice syrup
• 4 Tablespoons peanut butter
• 2  teaspoon pure vanilla extract
• pinch of salt
• 3 1/2-4 cups crispy rice cereal

Caramel Filling:

• 1 1/2 cups Medjool Date's-soaked for a half hour or so.-drained, and pits removed.
• 1 Tablespoon peanut butter
• 1 Tablespoon Almond milk-more if needed
• pinch of  salt

Chocolate Topping

• 1/2-3/4 cup semi sweet chocolate chips of choice
• 2  teaspoon coconut oil-optional

Directions:

 

 

1. Line and 9" by 13" glass pan with a double layer of parchment paper.
2. In a small kettle  add rice syrup, peanut butter, and vanilla. add a pinch of salt. Cook until all melted.
3. Put rice cereal in a large bowl, pour syrup over and mix well. Put into glass pan, pat down and put in freezer for 15-20 minutes while doing the Carmel mixture.

Carmel Mixture:
Soak date for 1/2 hour or so. Drain and remove pits.
             Put pitted dates, peanut butter, milk and salt in a food processor.  Blend until  very    creamy scraping down the side several times.

1. Spread over frozen base.
2. Put back in freezer to set up for 10-15 minutes.
3. Melt chocolate chips  with coconut oil and spread over top.
4. When set cut into the size pieces you like.
5. Refrigerate or freeze ( or give them to a friend, you will make them happy) until ready to eat.

Tips from Verna's Test Kitchen:

 

       Spray the parchment paper lightly.-You will be glad that you did.

1. You do not need to soak dates if they are nice and fresh. I did mine as they were in the frig a spell. Make sure to use Medjool dates as they are much sweeter. Found at Festival Foods by the bananas. Not all stores carry them.
2. I did not have almond milk in the house so used Vanilla soymilk and added 1 teaspoon of almond flavoring.

  

Enjoy, but not tooooo much!!!!

Black Bean Nachos

I made this and took it to my sons last evening. Everyone loved it. I left the leftovers with my sons family as I  knew if I brought it home I would have been picking at it all night Next time I would cut back on the cheese and use 2-2&1/2 cups.
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I was so excited about using cranberry beans (which the recipe called for) as I thought they would have a cranberry flavor, which they didn't. Boring!! Next time I would replace the beans with black beans which would look very cool in this dish.

I changed quite a few things from the original recipe.
Ingredients:

• 2 cups cooked black beans beans, drained and cooled..or canned, rinsed and drained.(forget the cranberry beans).
• 3/4 cups frozen corn, thawed and drained.
• 1/2 medium red onion chopped in bite size pieces
• 3 plum tomatoes, chopped and drained.
• 2-3 jalapeno peppers, seeded,deveined and chopped
• 4 small limes
• Freshly ground black pepper to taste.
• A wee bit of salt-like a pinch        
• 1 large bag of baked  tortilla chips, low sodium
• 3 cups low sodium mozzarella cheese or cheese of choice.
• 3 avocados chopped
• Touch of agave nectar if needed or to taste
• Fresh cilantro chopped

Directions:

1. Turn oven to 400 degrees.
2. Prepare salsa, combining all ingredients except chips, cheese, avacado and cilantro. Adjust seasonings to taste.
3. I put all the salsa ingredients into a strainer to get rid of any liquid.
4. Spread tortilla chips, single layer on a parchment laden baking sheet,
5. Sprinkle half of the cheese over the top.
6. Cover with drained salsa.
7. Sprinkle the rest of the cheese over the top.
8. Bake for 15 minutes until cheese is melted and chips crispy.

While the Nachos are baking, make a sauce.
Sauce:

1. 1 1/2 cups of sour cream of choice ( or yogurt)-I used a very low sodium.
2. 2-3 lime juiced.
3. 1 tablespoon Mrs. Dash Southwestern Chipolte Seasoning or more if  you like spicy.
4. 1 healthy teaspoon paprika
5.  2-3 Tablespoons freshly chopped cilantro.
6. Mix well.

Remove from oven and serve immedietly, sprinkled with the avocados, cilantro and sauce.

This is really good give it a try.

Enjoy!!!

Vanilla Bean Whip

Remember my posting for Valentine's Day, February 14th with my chocolate pudding. I had a vegan whip cream that I had used on the pudding.

My friend Robbie,  borrowed me her cookbook, Forks over Knives.
I found this recipe in there.

I went to my son's families home tonight and took this along. Everyone said they really enjoyed it including the girls who do not like tofu.

Vanilla Bean Whip
Makes 2 cups

Ingredients:

• 1 pkg extra firm silken Mori-Nu Tofu-( please no substitudes).
• 1/2 cup raw cashews soaked overnight and drained
• 1/2 cup 100% maple syrup
•  Pinch of salt-yes it really needs it.
• 2 tablespoons fresh lemon juice
• 1 vanilla bean-( Penzey's, has these) .

Directions:

1. Combine all ingredient except vanilla bean, and put in the food processor..
2. Open vanilla bean and scrape out all seeds. Put the seeds in the food processor.
3. Mix well.
4. Put mixture in a glass container with the scraped vanilla bean pod. Make sure to cover. Put in frig for several hours to let the vanilla bean seeds and pod to give you an awsome  vanilla flavor.

This was excellent and no chemicals. Yum yum!!

Tips from Verna's Kitchen:

1. Vanilla beans are very expensive so you want to get all the flavor possible out of the seeds and the pod. I suggest throwing the pod into the  Vanilla Bean Whip.
2. Very quick, and very easy.

Thanks Robbie for sharing your book.

Enjoy!!

Your Special

It's not what you do that makes you

                    SPECIAL!!!!

YOU are SPECIAL just becaue You are 

                         YOU!!!


             Remember you are Gods    Masterpiece!!!!! Can't get better than that!


Verna says so and I don't lie!!

Back on Track

It is a shame to wait until tomorrow
                          when
 you can get back on track today!!

                   Just do it!!!!

Cajun Chickpea Cakes

I believe Kim brought these to the potluck. I loved the small size of these patties. That makes for a crisper patty and just tastes better. Kim served these with Tofu Dip. That was just the  perfect finishing touch for these patties.

Ingredients:

• 1/4 cup diced onion
• 1/4 cup diced green pepper
• 1 celery stalk- diced
• 1 28 oz. chickpea, rinsed and drained
• 1 teaspoon thyme
• pepper to taste
• pinch cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon hot sauce
• 2 Tablespoons chopped fresh parley
• 2 tablespoons whole wheat flour
• 1 Tablespoon cornstarch

Directions:

1. Saute' onions, green pepper and celery 5-7 minutes or until softened. Remove from heat
2. Place chickpeas in a food processor along with the onion mixture. Process chickpeas until they are not whole. Do not over process.
3. Add all the rest of the ingredients and process lightly.
4. Place in the refrigerator 30 minutes.
5. Heat a sprayed frying pan and fry the patties until crispy and browned. About 2-3 minutes on each side
6. Serve with Tofu Dip using your favorite spices. Kim used dill..

Verna's Tofu Dip

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This can be used on baked potatoes, as a taco dip, as a sandwich spread or as a dressing. It is very versatile.

 

Dip Base:

 

• Mori-Nu silken Tofu-soft and drained
• 1 Cup Grapeseed oil Vegenaise-this is the one with the purple cover
• 3-1/2 teaspoons fresh lemon juice

Mix very well in food processor. Remember to scrape down sides.

 

Add:

 

•  1/2 teaspoon onion powder
•  1/2 teaspoon garlic powder
• 1-1/4 teaspoon paprika
• 1 teaspoon Braggs Sprinkles-24 Herb and Spice Seasonings
• A couple shakes Mrs. Dash Southwest Chipolata Seasoning
• A couple drops of Shiracha sauce, Hot Chili sauce or Cayenne.-optional
• Put above seasonings in food processor and mix well.
• Put into a bowl, add 3-4 chopped green onions-use some of the greens also.

Refrigerate several hours.. Great with veggies. or any of the above suggestions.

 

Enjoy!!!

Edaname-Corn Salad

 Maureen, brought this salad last evening to the potluck. It is such a very pretty salad-looks so springlike. What a great salad for Easter.

Thanks Maureen for a wonderful dish.

This recipe came from Vital Vittles Cookbood by Heather Leno.
Serves 8-10
Ingredients:

• 1 12 os pkg frozen shelled green soybeans
• 1 16 oz. pkg frozen sweet white corn
• 1 cup jicama diced 1/4 inch cubes
• 1/3 cup green onions-1/4 " slices
• 1 Tablespoon fresh parsley-chopped

Directions:

1. Thaw corn and soybeans.
2. Mix together all ingredients.
3. Add dressing.
4. Chill and serve.

Dressing:

• 5 Tablespoon fresh lemon juice
• 1 Tablespoon honey
• 1 teaspoon salt-go easy
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sweet basil
• 1/8 teaspoon dried dill weed
• Combine and pour over salad.

Thanks Maureen.

Wouldn't this be pretty served on individual plates with a bed of lettuce and a scoop of the salad on top and a sprig of parsley!!!!

Enjoy!!!

Vegetarian Pea Soup

We had our potluck last evening which was the last night of this series of classes.
How I hated to see this class come to and end. The people in the class are just so very special. If you where in this class and reading this, I sure hope to see you at the Alumni Get Togethers.
Joe Harvey brought this pea soup to the class last evening and it was very tasty..
Thanks Joe for a great recipe.
The picture is not the best as I stirred the soup just before taking the picture, which makes everything rather cloudy.

Ingredients:

• 1 pkg. of dried split pea
• 1 large yam-peeled and cubed
• 3 large potatoes-peeled and cubed
• 2 celery stems-chopped
• 1 cup of shredded carrots
• 1 tablespoon parsley flakes
• 1 teaspoon dried basil
• 1/4 teaspoon sea salt-optional
• 9 cups water or low sodium veg. broth.

Directions:

1. In a pan saute' onions, celery until soft.
2. Wash peas and put in a crock pot with the liquid.
3. Add all ingredients, including the sauteed vegetables.
4. Cook for 6-8 hours on low
6. Once peas are soft, enjoy.

Makes 12 servings

I enjoyed this soup so much last evening that I just made a batch of it.
But I did add a little Hickory Liquid Smoke.

Meatless Meatballs with Sweet Sour Sauce

I am experimenting with a meatless meatball  recipe with a sweet sour sauce. I hope to take this to our Graduating Class Potluck on Thursday evening.

 If it turns out I will post it later this week.

Hope your doing well!!!

Vegan Magic Cookie Bars

People wanted recipes for Valentines Day.
 I found this recipe on Fatfree Vegan Kitchen.
I tried it today. It is so very quick and easy and so very tasty.

Vegan Magic Cookie Bars.

• 1/3 cup extra firm silken Mori-Nu tofu
• 1/3 cup vanilla soymilk or almond milk
• 1 Tablespoon cornstarch
• 1/3 cup unbleached sugar-next time I would use 1/4 cup
• 1/4 cup earth Balance-I used less
• 3/4 cub graham cracker crumbs-Vegan graham crackers
• 1/2 cup walnuts or pecans chopped
• 2/3 cup unsweetened flaked coconut
• 3/4 cups vegan chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Spray and 8 by 8 inch glass pan with spray.
3. In a food processor blend graham crackers to fine crumbs.
4. In a food processor or blender puree the tofu, milk, cornstarch, and sugar until smooth.
5. Melt Earth Balance in  a small pan. Add graham cracker crumbs. Mix well.
6. Press into the bottom of the sprayed pan.
7. Pour tofu mixture over graham crackers.
8. Sprinkle with coconut, chips and nuts.
9. Press down with a fork.
10. Bake for 30 minutes or until golden brown.
11. Cool completely and cut into 16 squares. Store in refrigerator.

Enjoy!!!

Peanut Butter Granola Bars

Kathy Hahlbeck in the present CHIP Class gave me this recipe. It is quick, very easy to make and very tasty. I didn't put it on my blog sooner as I wanted to wait towards the end of class as I did not want to tempt anyone.
This recipe is no bake which is really nice. Rather than rolling these into balls, I put them in a 13" by 9" glass pan.When I cut them, they became quite crumbly. (Maybe I needed to mix them better) So maybe don't do as I did, but take the time to roll them out.

 

Ingredients:

• 3 cuts coarsely ground oatmeal
• 3 cups Kashi Go Lean Crunch
• 1/2 cup ground flax seed
• 1 cup honey
• 1 cup peanut butter

 

1. Mix all ingredients. Mold into a 9" by 13" pan or roll into balls
2. Add 1/2 cup of chocolate chips if desired. As you can see I melted my chips and spread them over the top of the bars.

 

Enjoy!!!

Chocolate Pudding

Happy Valentines Day Everyone!!!!
I hope this day is very special for you.
But if no one gives you a card or present-REMEMBER, you are still very special .
I care very much.

I am in the processing of making this treat for Valentines day. I don't have a picture yet as I just put the pudding in the frig and it is liquid at this time. Will put on a picture later today.

Chocolate Pudding. This is really good and so quick and easy to make and very yummy.

Ingredients:

• In a food processor put in 1/2 box of firm Mori-Nu Silken Tofu-NO substitutions.
• 1 bag vegan chocolate chips
• 3 teaspoons vanilla extract-no imitations, please
• 1/8 teaspoon nutmeg-freshly ground if possible

1. Heat 1 and 2/3 cup vanilla soy milk in a small kettle. Do not boil. When steam comes off of the soy milk, pour over the ingredients in the food processor.
2. Mix well.
3. Refrigerate for at least 2 hours for the pudding to set up.

4. Serve with a vegan whipping cream. Several are available at Festival Foods in the Natural Food Aisle. Do not use the spray whip cream. Just trust me, it is not good.

Serve and enjoy!!!

Verna's Sloppy Joes

This weekend I was so anxious to make a African Kale Soup to put on my blog. I had kale in the frig that was not getting any younger, so I needed to use it. The recipe called for saffron, which you know is very expensive.
 How I love to cook and try new recipes,  or come up with my own, but what a dissipointment when they do not turn out, especially when the recipe says the best ever. Umm, who's best!!!!
I am not interested in getting married, but it sure would be nice to have someone to cook for.
So I am sorry but you are not getting that recipe. But you can come over and help me eat it if you like.

Well today I decided to try some Sloppy Joes. Rather than using someone else's recipe this is what I did and they turned out really good. picture above.

Ingredients:

• 3-3  1/2  cups cooked lentils. I used brown lentils as I had some already cooked in my freezer. I would have prefered to use the red lentils as they are a whisker sweeter and give the red color you want for Sloppy Joes.
• 1 large carrot finelly chopped
• 1 onion-chopped
• 4 cloves garlic-chopped
• 1 red bell pepper-chopped-any color would work.
• 4-6 small portabells chopped hamburger size-optional
• 4 oz. tomato paste
• 15 oz can tomatoes-I used my canned tomtoes
• 1 &1/2-2 Tablespoons chili powder
• 1 tablespoon prepared mustard
• 1 tablespoon dark brown sugar or sweetner of choice
• 1 teaspoon dried basil
• 1 teaspoon oregno
• 1/2-1 teaspoon Mrs. Dash-Southwestern Chipolte seasoning
• 1/3 cup  salsa-I used salsa that I canned last summer
• 4 Herb-Ox no sodium Buillion
• 3 Tablespoons dried parsley
• Freshly ground black pepper
• I threw in a few chopped pickled jalepenos that I canned last summer.

Directions:

1. Cook lentils according to pkg directions.
2. Saute onion, garlic in in spryed pan 2-3 minutes. Add carrots, portabellas and pepper and continue to saute until everything is tender.
3. Add the spices, tomato paste and stir well.
4. Add the rest of the ingredients and Season to your taste.

Serve on bun of choice. I used Ezekiel Muffins in the blue box. (found in freezer container at Festivals Natural Food Aisle.

Add tomatoes, greens or whatever you would like to eat with this. I like open face. I love good bread waaaaaaaaaaay too much.

This makes a nice size amount for you to freeze if need to.

Enjoy!!

I wouldn't tell you the best ever as you may not agree. But if you do like, please leave a comment.

Roasted Cauliflower

This is so quick and easy,and so very good. A nice healthy snack instead of rich alternatives. Actually this was my lunch today.

 

Ingredients:

• 1 head cauliflower
• 1 -2 teaspoons oil  ( the recipe called for 2 Tablespoons, which is way too much.)
• 1/2 -3/4 teaspoon Garam Masala
• 1/2 teaspoon salt-optional
• Touch of freshly ground black pepper

Directions:

1. Heat the oven to 400 degrees.
2. Cut the cauliflower into bite size pieces.
3. Mix all ingredients in a plastic grocery bag
4. Roast, single layer on parchment paper which has been put on a baking sheet..

 

How to make Garam Masala:

• 2 Tablespoons cumin
• 2 Tablespoons coriander
• 2 teaspoons black pepper
• 1 teaspoon cardamom
• 1 teaspoon ground ginger
• 1/8 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• Mix well. Store in small glass jar with cover. Label and refrigerte.

If you don't wan to use Garam Masala how about some Spanish Smoked Paprika, or any seasons you enjoy.

 

I picked my Garam Masala up at Penzey's Spices.

 

Next time I would  sprinkle some chopped cilantro or green onions over the top after I take the cauliflower out of the oven.

 

Enjoy!!

Always Be Kind

Always be Kind, for we don't know what someone is going through!!! 

Gluten-Free Baked Oatmeal

www.alwaysamrsforeverakid.blogspot.com

My good friend Jean L. gave me this recipe last evening.
It is really good-maybe "toooo" good. Give it a try I think you will really love it.
I forgot to put the banana on so did it the last 10 minutes.

Ingredients:

• 2 cups gluten Free rolled oats (Bob's Red Mill)
• 1/3 cup brown sugar-turbinado
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• Dash of freshly ground nutmeg-my addition
• 1 cup walnut pieces-chopped
• 1 cup raspberries-any berries work-I used blueberries that were in my freezer-didn't thaw
• 1/2 cup vegan milk chocolate chips
• 2 cups non-dairy milk
• 1 tablespoon flax seeds or chia seeds to 3 Tablespoons water/milk
• 3 Tablespoons Earth Balance-melted
• 1 Tablespoon vanilla-no imitation, please.
• ( Don't leave this out as it replaces the egg.)
• 1 ripe banana peeled, and sliced in 1/2 inch pieces.

Directions:
    Preheat oven to 375 degrees.Generously spray a 8 inch square glass pan.

In large bowl, mix together the oats, sugar, baking powder,cinnamon, salt, half the walnuts, half the berries and half the chips.

In another large bowl, whisk together the milk, egg substitute, Earth Balance and vanilla extract.

Add the oat mixture to prepared baking dish.Add the remaining berries, walnuts, and chips on top. Add the banana slice to the top.

Pour the milk mixture over everything. Gently shake the baking dish to help the milk go through the oats mixture.

Bake 35-40 minutes until the top is golden brown and the mixture has set.

For and extra good top sprinkle a Tablespoon brown sugar over the top-I did not do this.

Thanks Jean for this yummy recipe.

Enjoy!!

Verna's Tofu Dip

I will be making this Tofu Dip,  in front of class tonight and don't have recipes to hand out. So I am putting it on my blog for everyone that wants it.
This can be used on baked potatoes, as a taco dip, as a sandwich spread or as a dressing. It is very versatile.

Dip Base:

• Mori-Nu silken Tofu-soft and drained
• 1 Cup Grapeseed oil Vegenaise-this is the one with the purple cover
• 3-1/2 teaspoons fresh lemon juice

Mix very well in food processor. Remember to scrape down sides.

Add:

•  1/2 teaspoon onion powder
•  1/2 teaspoon garlic powder
• 1-1/4 teaspoon paprika
• 1 teaspoon Braggs Sprinkles-24 Herb and Spice Seasonings
• A couple shakes Mrs. Dash Southwest Chipolata Seasoning
• A couple drops of Shiracha sauce, Hot Chili sauce or Cayenne.-optional
• Put above seasonings in food processor an mix well.
• Put into a bowl, add 3-4 chopped green onions-use some of the greens also.

Refrigerate several hours.. Great with veggies. or any of the above suggestions.

Enjoy!!!

Love

Love without pretending.
Love without depending.
Listen without defending.
Speak without offending.

Roasted Vegetbles and Fruit

I had some vegetable that I wanted to roast for this evening's meal.
Besides a leek, turnip, parsnip, fennel and some peppers, I put in some green grapes and also fresh pineapple. I have been doing a lot of roasting the last few years, but never tried it with fruit and the vegetables. It was really good. The fruit gave a  nice sweetness to the vegetables.
I cut everything in bite size pieces, put in a  plastic grocery bag with a touch of oil and Braggs seasoning. Next time I am going t do it with some of my Pear, Cranberryy Balsamic Vinegar from Olive Cellar. Doesn't that sound good???
I roasted everything in a 425 degree oven,  on parchment paper for about 35-40 minutes.

Cindy's Quick Penne with Broccoli and Sun Dried Tomatoes

Another pasta salad. I know it looks a lot like the last salad I posted, but it is totally different.
I am not into pasta, but I sure have a thing for bow tie pasta.  Don't figure!!! Must be a head thing, but they are just so cute.

I hope you give this salad a try as it is very good. The recipe came from Cindy Vandenberg, a CHIP graduate. Thanks Cindy, we really appreciate it.

Ingredients:

• 1 pound whole-grain penne or other pasta-I used about 1/2 pound
• 1 large bunch broccoli, cut into bite size florets
• 1 jar (8 oz) oil packed sun-dried tomatoes, drained and chopped-I used dried
• 1-2 tablespoons EVOO
• 12 large leaves fresh basil, thinly sliced
• 1/4 teaspoon garlic-I did more
• 1/4 cup toasted wheat germ
• salt-optional
• Freshly ground black pepper

Directions:

1. Bring a large pot of water to a boil. Stir in the penne. Decrease the heat and continue to cook until al donte.
2. Add the broccoli and cook only for a minute or two. The broccoli should be crisp-tender.
3. In a large bowl, combine the sun dried tomatoes, 1 Tablespoon of the oil, basil,and garlic powder.
4. Drain the broccoli and penne. While still piping hot, pour over tomato mixture
5. Add the wheat germ and toss gently.
6. Season with pepper (and salt if you  must), toss and serve immediately.

Comments from Verna's Test Kitchen:

1. Can there be tomatoes and fresh basil without mozzarella cheese?
2. I did add some vegan mozzarella to the dish.
3. Also added a couple shakes of Mrs. Dash Salt Free Tomato Basil and Garlic Seasonings.
4. Also added a shake or two of Mrs. Dash Salt Free Southwestern Chipolte Seasoning.
5. Also added some grape tomatoes that I cut in half. (they where on the cupboard and needed to be used) .