Kettle Corn Peanut Butter Chunk balls

Ingredients:

5-6 Cups off Fresh Popped Kettle Corn

1 Cup of Peanut Butter

½ Cup of Crushed Peanuts (Other crushed mixed nuts/crunchy cereal can be substituted or added)

1 Tablespoon of Butter

¼ Teaspoon of salt

 

How to Prepare:

Take a medium sized non-stick saucepan, and then add the butter, salt and peanut butter and crushed peanuts. 

Alternate: You may want to save some crushed peanuts to sprinkle over the balls after dipping. 

Combine the ingredients in the sauce pan on a low to medium heat, stir until the ingredients are mixed thoroughly and become soft and smooth.

With a large spoon, take the fresh kettle corn and dip it into the warm creamy peanut sauce, evenly coating the kettle corn.

Line a baking sheet with wax paper, and place the peanut butter kettle corn balls on to it. At this point you may want to sprinkle on the crushed peanuts while the balls are still warm.

Once you are all done, place the baking pan into the fridge to let the kettle corn peanut butter balls chill and harden. 

Option: Drizzle on chocolate or caramel syrup.


Super Healthy Chia Chocolate Pudding (Gluten free & Vegan)

Serves 2 - did you know chia seeds have 6 times the amount of iron than spinach!     

Ingredients:

1 1/4 cup unsweetened almond or coconut milk

1/4 cup chia seeds

3 table spoons coco powder

2 table spoons shredded coconut

Dash of sea salt

1-2  table spoons honey or maple syrup

How to Prepare:                                                                                                                                                         Add all the ingredients together in a large bowl with a lid.  Stir and cover with lid. Shake again vigorously, to mix all the ingredients well. Refrigerate Overnight or 2 days for best results. (chia seeds gels up better with time)

Serve with any topping- whip cream, shredded coconut, bananas or nuts are yum!

Play Puddy for Kids

Ingredients:

1 cup four

1/2 salt

1 pkg Kool-Aid

2 tsp cream of tarter

1 cup water

Mix ingredients in a plastic bowl. Microwave for 1 min on medium. Mix. Microwave on medium for 1 min. Mix. Microwave for 30 seconds on medium. Kneed.

Store in a plastic air tight container (margarine containers work great.


Heavenly Black Bean Brownies   (Gluten free, Vegan & Grain free and Amazing!)

Serves 12     

Ingredients:

1 3/4 cups black beans (find them in the kidney bean isle)

2 large eggs

3 tbs of coconut oil (or oil of your choice)

3/4 cup cocoa powder

1/4 tsp sea salt

1 tsp vanilla extract

1/2 cup organic cane sugar

1 1/2 tsp baking powder

Optional Toppings: Go nuts and add nuts! You pick which ones...or add chocolate chips if you're like my daughter.

How to Prepare:       

Preheat oven to 350 degrees.  Use a muffin pan, grease all 12 slots. (you can use the coconut oil).  Well drain the beans.  Place eggs a tbs of water in the food processor.  Blend for a few seconds then let stand for 2 minutes.  Add remaining ingredients (not the toppings)..blend 'till it smooooth  (scrap down sides as required).  If it still looks too thick, add a small amount of water (create a constancy of a thick pancake mix).  Fill muffin pan slots evenly and level out mixture in each.  Add toppings. Bake 20 to 25 minutes until top hardens. Remove from oven and let stand. Remove gently with a spoon.  Sweeten it up...add frosting (yum!)


Check out other great gluten free recipes at the fourchickencooks