ready in about an hour and 15 minutes;
serves 8
You might need to buy:
- ⅓ cup dried cranberries
- ⅓ cup wasabi peas
You might need to buy:
- *1 cup pine nuts
- *1 cup raisins
ready in about 25 minutes
You might need to buy:
- *1 1/2 cups quick-cooking oats
- *1 teaspoon vanilla extract
- *1/4 cup corn syrup
- *1/3 cup peanut butter
- *1/2 cup packed brown sugar
- *1/4 cup sunflower kernels
- *1/4 cup raisins
- *3 tablespoons tasted wheat germ
- *1 tablespoon sesame seeds
- *1/2 cup semisweet chocolate chips
Serving Size: 1
Servings Per Batch: 12
Amount Per Serving
Calories 85
Fat 0.50g
Carbohydrate 18.40g
Dietary Fiber 2.60g
Sugars 3.20g
Protein 3 grams
You might need to buy:
- bananas
- vanilla extract
- plant-based milk
- white whole wheat flour
- baking soda
- lemon zest
- baking powder
- raw sugar
You might need to buy:
- For the egg rolls:
- shredded Mexican cheese
- ground cumin
- chili powder
- cayenne pepper
- egg roll or wonton wrappers
- For avocado ranch:
- mayonnaise
- sour cream
- buttermilk
- olive oil
- lemon juice
ready in about 40 minutes
You might need to buy:
- prepared mustard
- large eggs
- ground cinnamon
- Crisco® Pure Vegetable Oil
To toast coconut, spread in a 15×10×1 baking pan. Bake at 350 for 5 to 10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
You might need to buy:
- chow mein noodles
- Rice Chex
- soy sauce
- curry powder
- ground ginger
You might need to buy:
- Italian seasoning
- minced cilantro
- small red onion
- shredded cooked chicken
- shredded mozzarella
- honey BBQ sauce
- pizza crust
- egg white
You might need to buy:
- Asian Sesame oil
- asparagus spears