Mississippi occupational therapists are responsible for completing 20 hours (or 2 continuing education units "CEUs") within the biennial renewal period ending on April 30, 2016. As part of the total 20 hour requirement, the board instructs that at least 6 hours (or ".6" CEUs) must come from courses directly related to the practice of occupational therapy. Additionally, these 6 hours must come from live occupational therapy seminars, or "face to face" classroom learning experiences. OTs are allowed to take up to 7 hours of the total requirement online. For more details about the OT continuing education rules and regulations, visit the Mississippi Occupational Therapy Board (specifics about CE are on Page 10 of the linked document).

Turn to Milestone CE, an AOTA Approved Provider (#7487), for your online courses. Start with the Course Catalog and browse through hundreds of hours of online CE courses with detailed course overviews, professional objectives and more just a click away! Select the courses that apply to your area of practice and download them to your computer or tablet device so you can study when it fits your schedule. Completing your CE courses with Milestone is as simple as this: read the material; take the exam; print your certificate! Get started today!

mississippi, mud brownies, and continuing education for occupational therapists

While researching potential themes that would be fitting for a state awesome enough to have two official nicknames (the 'Magnolia State' and the 'Hospitality State') I stumbled upon this decadent recipe that I just couldn't resist sharing with you! I mean, it has Mississippi in the title, that's a close enough connection, right? You be the judge!


MISSISSIPPI MUD BROWNIES

Ingredients:

  • ¾ cup (90 g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, at room temperature
  • ½ cup (110 g) white sugar
  • ¾ teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • ¾ cup (130 g) semi-sweet chocolate chips
  • ½ cup (125 g) crunchy peanut butter
  • 1 teaspoon vegetable oil
  • 2 cups (100 g) miniature marshmallows
  • ½ cup (65 g) chopped and toasted pecans

For the Chocolate Frosting:

  • 1½ cup (180 g) powdered sugar
  • ½ teaspoon salt
  • 4 tablespoons (60g) unsalted butter
  • 2 tablespoons unsweetened cocoa powder
  • ¼ cup (60 ml) milk
  • ¼ teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, and lightly spray with nonstick spray. Set aside.
  2. In a small bowl, combine flour, cocoa powder and salt. Set aside.
  3. In a large mixing bowl, beat together butter, sugar and vanilla extract, until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Stir dry ingredients into batter.
  6. Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips and bake for about 20-25 minutes.
  7. In a microwave safe bowl, combine peanut butter and oil. Heat for 20 seconds to soften. Pour this mixture all over the warm brownies and spread.
  8. Spread miniature marshmallows over the peanut butter, return to the oven and bake until the marshmallows puff up, about 3 minutes.
  9. Remove from oven, top with the toasted chopped pecans and set aside to cool.
  10. Frosting: In a medium bowl, combine powdered sugar and salt.
  11. In a small pan, melt 4 tablespoons of unsalted butter. Stir in cocoa powder, milk and heat until the mixture begins to boil. Remove from heat and immediately whisk with powdered sugar/salt mixture. Beat in vanilla extract.
  12. Spread frosting evenly over puffed marshmallows and pecans.
  13. Let cool completely (for 1-2 hours) before cutting and serving.

Recipe found on the Yummy Addiction Blog.