Dubai Chocolate Bar

From https://feelgoodfoodie.net/recipe/dubai-chocolate-bar/#wprm-recipe-container-121928

Ingredients

2 ounces white chocolate chips

▢12 ounces milk chocolate chips divided

▢¼ cup unsalted butter

▢8 ounces kataifi shredded dough finely chopped

▢2 (7-ounce) jars pistachio butter

▢¼ cup tahini

Directions 

Place 10 ounces of the chocolate chips in another microwave-safe bowl. Microwave at 30 second intervals. Stir the chocolate in between each 30 seconds until the chocolate is mostly melted. Fold in the remaining 2 ounces of chocolate chips and stir to combine. Pour about half the chocolate over the white chocolate drizzle and use a pastry brush to make sure it evenly covers the bottom and sides. Allow it to set at room temperature for 5 minutes, then place in the freezer for 20 minutes.

Meanwhile, melt the butter in a large skillet over medium-high heat. Add the kataifi and cook, stirring constantly until browned and crispy, about 10 minutes. Turn off the heat and stir in the pistachio butter and tahini, allow to cool for 10 minutes in the pan while waiting on the chocolate molds to freeze.

Divide the pistachio filling mixture equally into the chocolate molds. Spread them out evenly to the top of the mold.

Pour the remaining half the melted chocolate over the pistachio filling and use a an off set spatula to evenly cover the pistachio mixture so it’s flat with the chocolate mold. Place in the freezer again for 20 minutes.

Remove from molds, cut into pieces and enjoy immediately. Keep stored in the fridge for best texture.

Hot Mama Grade: B

Hot Mama Notes:

Quick Crockpot Chili

From: https://natashaskitchen.com/slow-cooker-chili-recipe/

Ingredients:

2 lb lean Ground Beef, (90/10 or 93/7)

1 large onion, diced

3 garlic cloves, minced

2 tsp cumin powder

2 Tbsp chili powder

1 tsp garlic powder

1 tsp dried oregano

1 1/2 tsp salt, or to taste

1/2 tsp black pepper

15 oz can black beans, drained and rinsed

30 oz kidney beans, two 15oz cans, drained and rinsed

30 oz diced tomatoes, with their juice

10 oz diced tomatoes and green chilis, with their juice

30 oz tomato sauce 

Directions:

Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.

Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt and pepper. Cook another 30 seconds stirring constantly. Transfer to a 6 Qt slow cooker.

Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.

Hot Mama Grade: A-

Hot Mama Notes: This chili recipe is super easy to make. Very quick. It was a big hit with my kids! It's not my favorite chili recipe, but it is okay! 

Dehydrated Breakfast Bacon

From the recipe book my dehydrator came with.

Hot Mama Grade: TBD 

Hot Mama Notes:

Dehydrated Candied Sweet & Spicy Bacon

From the recipe book my dehydrator came with.

Hot Mama Grade: TBD 

Hot Mama Notes: 

Dehydrated Green Onion Crackers

From the recipe book my dehydrator came with.

Hot Mama Grade: C

Hot Mama Notes: I was underwhelmed by these. The taste isn't great and neither is the texture. I will not be making these again. 

Dehydrated Seed Crackers

From the recipe book my dehydrator came with.

Hot Mama Grade: A

Hot Mama Notes: I used ground flaxseed as that is what I had on hand. These are unusual crackers, but actually refreshingly different and quite tasty. I am pretty happy with how they turned out. Not sure I would make them again as the ingredients are a bit pricey, but they are novel, fun, and tasty. Also a rather long time in the dehydrator. 

Honey Bourbon Dehydrated Peaches

From: Dehydrator Recipe Book that came with my dehydrator

Hot Mama Grade: B

Hot Mama Notes: My peach wasn't very big, so I decided to throw some apples into the marinade, as well. This recipe is strong. Very honey bourbon. Not sure I would make it again as I prefer regular dehydrated apples which are also less hassle. As far as the peaches go, I believe I over dried them, and also my peach before I dried it was on its last leg. And because my bacon jerky was taking so long to dry, I decided to dry the peaches at the same time so they didn't sit any longer in the fridge. As a result, they dried at a hotter temperature than they needed to. I might give this recipe one more try to see if I can get it to turnout better. 

Grandpa's Granola

From: https://www.eatingwell.com/recipe/279216/grandpas-homemade-granola/

Ingredients:

5 cups old-fashioned rolled oats

1 cup crispy rice cereal

⅓ cup coarsely chopped pecans

⅓ cup slivered almonds

⅓ cup unsalted sunflower seeds

⅓ cup unsalted pepitas (hulled pumpkin seeds)

¾ cup unsweetened shredded coconut

¼ cup light brown sugar

⅓ cup honey or pure maple syrup

⅓ cup neutral oil, such as canola or avocado

1 tablespoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon kosher salt

½ tablespoon vanilla extract

¾ cup dried fruit, such as cranberries, apples, raisins, apricots and/or mangoes, chopped if needed

Directions:

1. Preheat oven to 300 degrees F. 

2. Stir oats, cereal, pecans, almonds, sunflower seeds, pepitas and coconut together in a large bowl.

3. Combine brown sugar, honey (or maple syrup), oil, cinnamon, ginger, salt and vanilla in a small saucepan; bring to a simmer over medium heat.

4. Stir the wet mixture into the dry ingredients. Mix thoroughly. Transfer to a large roasting pan. Bake, stirring once or twice, until golden brown, about 1 1/2 hours. Cool completely before stirring in dried fruit. Serve immediately or store in an airtight container for up to 1 month.

Tips

To make ahead: Store in an airtight container for up to 1 month.

Originally appeared: EatingWell.com, February 2020

Hot Mama Grade: A

Hot Mama Notes: I used quick 1 minute oats instead of rolled oats because that is what I had on hand. Similarly, I used roasted salted sunflower seeds instead of raw sunflower seeds. I had no pecans, so I left those out. I used olive oil and vegetable oil, as I have no canola or avocado oil. I chose to use maple syrup instead of honey as I prefer that flavor. 

This granola is super tasty with just the right amount of sweetness (a hint). I will definitely make it again! The flavor is good. Not overpowering. I like the maple flavor.