1 can garbanzo beans, drained
1 tsp olive oil (optional)
Choice of seasonings

Preheat oven to 350 degrees F. Put garbanzos in a bowl. Add oil if desired, then mix in spices. I like ground garlic, curry and turmeric.

Spread garbanzos on a cooking tray. If there is no rim you can improvise one by lining it with foil, folding to make edges so that the garbanzo beans do not roll off.  Cook for 30-40 minutes.

1 egg white
1/4 cup white sugar
1/2 tsp vanilla extract
1-1/2 tbs cocoa powder
1/4 cup chocolate chips

Preheat oven to 250 degrees. Line baking sheet with aluminum foil.

Beat egg whites in a large bowl on a high speed until soft peaks form. Add sugar slowly while continuing to beat. Keep beating until peaks stiffen and hold. Add vanilla and cocoa at a lower speed. Mix in chocolate chips by hand.

Spoon out onto baking sheet into individual meringue drops about an inch apart.

Bake for one hour. Turn off oven after that hour but leave meringue drops in the oven for at least 2 more hours to finish the drying process. Remove and store in an airtight container.

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2 Tbs. raisins
2 Tbs. crunchy or creamy peanut butter
1 apple
Peanuts, for garnish (omit if making for small child)

Set aside a few raisins for face. Stir remaining raisins into peanut butter. With apple corer or paring knife, remove core and seeds from apple. Using a small knife, push peanut butter mixture into center of apple. Make a happy face on top of peanut butter using reserved raisins. Arrange peanut halves around edge of peanut butter forming a circle. Chill before serving.

A childhood favorite that’s really easy! The kids can even help.

Peanut butter
Celery
Raisins

Chop off the ends of the celery. Fill celery with peanut butter. Put raisins on top of peanut butter.

Enjoy