Dark Chocolate Fudge

1/2 cup melted butter or coconut oil

1/2 cup cocoa powder

1/3 cup honey (if using raw honey, try less...I used slightly more than 1/4 cup)

dash sea salt

1/2 tsp vanilla

Mix together well, until smooth.  Line a loaf pan with parchment paper or plastic wrap and pour in fudge mixture.  Spread or cover and press until flat and about 1/2 inch thick.  Place in freezer for 20-30 minutes or in refrigerator until firm.  Cut into squares or use a small cookie cutter to make shapes.  Keep refrigerated.

Adapted from passionatehomemaking.com

Crock Pot Granola

1/2 cup extra virgin olive oil

1/4 cup honey 

1 tsp cinnamon

1 tsp vanilla

5 cups rolled oats

Combine first four ingredients in a measuring cup or small bowl and pour over oats in crock pot.  Mix well until all the oats are coated.  Crack lid open and cook on low for 3-4 hours, stirring occasionally.  Cool and store in airtight container.

(Note:  I doubled the recipe in my 4?quart crock pot, and it took an extra hour of cooking time.)

Cream of Mushroom Soup

Use as a substitute in recipes that call for Cream of Mushroom Soup -- makes the equivalent of two cans

2 TBSP butter

2 TBSP extra virgin olive oil

1/4 cup whole wheat flour

1 tsp salt

8 oz (about 12) mushrooms, chopped

1 1/2 cups milk

Heat butter and oil over medium heat until butter is melted, then stir in the flour and salt.  Add mushrooms and cook for 1 minute, just until softened.  Add milk and stir continually until thickened.

Adapted from passionatehomemaking.com