TikTok Peanut butter Cookies

Ingredients :

1 cup peanut butter

1/2 cup sugar

1 egg 

Directions:

Mix well & roll into balls.

Press down w/ fork. 

Bake at 350 for 10 - 12 min

Hot Mama Grade: B-

Hot Mama Notes:These were not good. I have a simple better crocker recipe with just a few more ingredients (like FLOUR!), and the cookies are infinitely tastier and they don't fall apart. I added milk chocolate chips. These cookies easily took 18 minutes or so to bake. I kept checking them every 2 minutes. They tasted off. Too peanut buttery. And they didn't stay together. I would not make these again. 

Oat Waffles

Hot Mama Grade: D

Hot Mama Notes: Well, these were no good. I would never make them again. Neither the kids nor I liked them at all. And I added sugar and cocoa to try to make them taste better. No dice. I used while cows milk. 

Tortilla Soup

Originally from:

https://www.freshoffthegrid.com/dehydrated-tortilla-soup/

https://www.freshoffthegrid.com/vegan-mexican-tortilla-soup/

Ingredients:

1 (15oz) can black beans

1 (15oz) can fire-roasted tomatoes

1 cup frozen roasted corn

1 small onion

2 tablespoons fresh cilantro

1 jalapeno

2 vegetable bouillon cubes

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon cumin

Tortilla chips

2 tablespoons oil

Or

1 tablespoon grapeseed, coconut, or sunflower oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 pasilla pepper, a green bell pepper works here, too, chopped

1 zucchini, chopped into ½ inch cubes

1 serrano pepper, minced

1 teaspoon cumin

½ - 1 teaspoon chili powder, depending on spice preferences

3 cups water or vegetable broth

1 (15 oz) can of diced tomatoes

½ cup of canned or frozen corn, optional

1 (15 oz) can of black beans

½ teaspoon oregano

Salt and pepper to taste

For serving:

Avocado, cubed

Tortilla chips

Freshly squeezed lime juice

Red onion, diced

Cilantro 

Directions:

Dice the onion, de-seed and chop the jalapeno, and drain the black beans.

Place beans, tomatoes, corn, onion, cilantro, and jalapeno on dehydrator trays. Keep everything in thin and even layers.

Dehydrate at 135F for 8-12 hours, until everything has dried.

Divide the dried ingredients into 2 servings, adding 1 vegetable bouillon cube, ¼ tsp chili powder, ¼ tsp garlic powder, and ¼ tsp cumin per serving. Pack tortilla chips and oil separately.

In camp, add the soup ingredients into a pot with 12 oz. water. Simmer until the beans and corn are soft, adding more water if needed (about 10 minutes).

Stir in a tablespoon of oil and top with the tortilla chips.

Or

Add oil to a pot and heat over medium heat. Once hot, add onion and garlic and saute until translucent, about five minutes, stirring frequently.

Add the peppers, zucchini, and serrano pepper and saute another 4-5 minutes.

Add the cumin and chili powder and stir to coat, continually stirring until fragrant, about 30 seconds. Next, add the water or vegetable broth and tomatoes and bring to a boil.

Reduce to a simmer and add the beans and corn, if using. Cover and simmer for 20-30 minutes. The longer it simmers, the more flavorful.

Serve with desired toppings (but definitely don’t forget about those tortilla chips!)

Hot Mama Grade: A-

Hot Mama Notes: This is more of a chicken chili than a soup. Pig close, I did only put in 2 cups of vegetable broth instead of 3! I topped it with shredded Cheddar, guacamole, and mini tortilla chips. I would have used sour cream, but we were out. I used 1 yellow squash instead of zucchini. I used fresh cilantro and half of one large jalapeño. 1 cup of corn. Basically the first ingredient list with also squash and no dehydration. I did use 2 gloves of fresh garlic, minced. I used 2 cups water and 2 veg boullion cubes. The kids liked this. I would make it again. I don't like it better than the red lentil chili. And again, the fire toasted chips tomatoes add lots of great flavor! :)

Red Lentil Chili

Originally posted by: https://www.freshoffthegrid.com/red-lentil-chili/#recipe

Ingredients:

1 lb ground beef

1 tablespoon oil (olive) 

1 cup diced onion

1 cup diced bell pepper (green) 

1 teaspoon salt, plus more to taste

2 cups sliced zucchini

6 cloves garlic, minced

1 tablespoon ground cumin

3 tablespoons chili powder

1 14oz can fire roasted diced tomatoes

1 14oz can kidney beans, drained (light red) 

2 tablespoons tomato paste

2 + cups vegetable broth or water (14 oz +) 

1 cup red lentils

1 teaspoon sugar

1 teaspoon salt, plus more to taste

Directions:

Heat the oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the onions, peppers, and salt and saute until beginning to soften. Add zucchini and cook until vegetables are soft and beginning to turn golden in spots. Add garlic, cumin, and chili powder and saute until fragrant (about 30 seconds).

Add the tomatoes, beans, tomato paste, and 2 cups broth, stir to combine. Bring to a simmer, then add the lentils. Simmer for 20 minutes, stirring occasionally, until the lentils are tender, adding more water if needed. Stir in sugar and adjust seasoning to taste. Remove from heat.

Hot Mama Grade: A 

Hot Mama Notes: This recipe was really good! Surprisingly so. I normally don't like chili much, but the fire roasted tomatoes really added a ton of flavor. Also, I liked the red Lentils. I did add a pound of ground beef to appease my kids and add a bit more heartiness. It didn't detract from the recipe at all, but I'm sure the recipe would be just as good without the meat. I started by browning the ground beef. Instead of draining the oil as I usually would, I sautéed the onions and peppers with the beef after it was browned. I did add some olive oil when I put in the zucchini because it was getting dry, and I didn't want it to stick to the pan. I also added seasoned salt and pepper at that time. Otherwise, the recipe is as written. I used a 14 oz can of vegetable broth plus maybe another half cup of water. 20 minutes did the trick. Yum! I will definitely make this again. :) Even the kids liked it, and when it comes to healthy meals, they are super picky! Definitely make sure to use the fire-roasted tomatoes! :) 

Eggroll in a Bowl

From: Work Cookbook

Hot Mama Grade: A

Hot Mama Notes: This recipe is really good! I'm really happy with how it turned out, and it was pretty easy to make, too. Not as quick as I was hoping, but not too bad at ~30 minutes. What I like about this recipe is all the veggies. The kids liked it okay. They didn't hate it, anyway, so that is a win. :) I think the kids would have liked the filing better in an eggroll, ha! I will definitely make it again. :l

Chocolate Protein Balls

From: Will Run for Doughnuts Cookbook by Rachel Wyman

Hot Mama Grade: B+

Hot Mama Notes: These are okay but not my favorite. I like some of the other protein ball recipes I have made better. I wanted to try them because they are chocolate. I added chocolate chips, a handful. I also used about a half cup less of the oats and added chia seeds and ground flax instead, about 1/3 cup then topped off the rest with oats. I also used nutzo butter for the nut butter, plus an extra couple tablespoons of jif smooth peanut butter. 

Intense Ginger Cookie

Originally posted by:

https://www.google.com/amp/s/www.foodnetwork.com/recipes/ina-garten/ultimate-ginger-cookie-recipe-1917558.amp

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon kosher salt

1 cup dark brown sugar, lightly packed

1/4 cup vegetable oil

1/3 cup unsulfured molasses

1 extra-large egg, at room temperature

1 1/4 cups chopped crystallized ginger (6 ounces)

Granulated sugar, for rolling the cookies

Directions:

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Hot Mama Grade: A-/B+

Hot Mama Notes: This cookie is intense because it is a Gingerbread cookie with crystallized ginger chips. Holy ginger, batman! These cookies were rather a lot of work, especially cutting up the crystallized ginger into small pieces. It wasn't fun. The knife or food scissors get very gunked up and clumpy. The mixer had to work very hard at the end with the thick dough. The Gingerbread dough was good. My kid said the cookies would be better without the ginger chips, and I think for me that is true. Still, otherwise a great cookie. Great flavor and texture/consistency. Also, very good directions. The bake time was spot on. Not sure I would make it again given the work and intensity. I did substitute a fresh ginger paste from the tube for the powdered ginger. I grated nutneg fresh. No sifting.