Honey Peanut Butter Popcorn

POPCORN DIRECTIONS (Serves 8):

1. Pop ½ c. of popcorn in bottom of machine.

2. Cover with a lid

3. Tilt when popcorn is popping so it lands in a large bowl.

4. Repeat 1 time (so you pop 1 cup total)

5. Evenly stir flavoring onto popcorn

Honey-Peanut Butter Popcorn INGREDIENTS:

½ c. sugar (optional)

½ c. honey 

½ c. peanut butter

½ t. vanilla

1 c. un-popped popcorn

DIRECTIONS:

1. Microwave or warm sugar, honey, peanut butter in a bowl/pot.

2. Take off heat and stir in vanilla.

3. Pop popcorn and stir mixture over it.

Asian Pasta Salad

(serves 8-10)

SALAD INGREDIENTS:

10 c. shredded cabbage or coleslaw

1 c. diced cucumbers or bell peppers (or 2c more cabbage)

1 lb. cooked spaghetti noodles 

1-1 ½ c. cooked chicken or 3 cans tuna

½-1 c. cashew nuts (or sunflower seeds)

DRESSING INGREDIENTS:

¼ c. olive oil

¼ c. soy sauce

2 T. brown sugar

2 T. lemon juice

1 T sesame oil

2 t. parsley

2 t. basil

1 t. dry ginger

1/8 t. salt

DIRECTIONS:
1. Break spaghetti noodles in half and boil for 8-10 min.
2. Drain and rinse with cold water
3. Mix with Coleslaw and nuts/seeds in a bowl
4. Mix dressing ingredients in a small bowl and pour over salad.

Fresh Lemonaide

4 c. water
2 c. freshly squeezed lemon juice (about 6 lemons)
1/2 c. sugar

Lemon Bars

Crust INGREDIENTS:

½ c. coconut oil (or butter)

½ c. applesauce

2 c. wheat flour

½ c. sugar

1 t. vanilla

Filling INGREDIENTS:

4 eggs

1/3 c. lemon juice (about 2 lemons)

1 c. sugar

¼ c. wheat flour

½ t. baking powder

DIRECTIONS:

1. Pre-heat oven to 350*

2. Mix crust ingredients and press into a 9X13 pan.

3. Bake for 15 minutes

4. Beat filling ingredients and pour on top of crust

5. Bake for 20 more minutes

6. Cool, then sprinkle ¼ c. powdered sugar on top

Breakfast Skillet

Ingredients:

3-4 Baked Potatoes (6 small red)

16 oz Firm Tofu (or 6 eggs)

1 ½ c. chopped Onion

1 bell pepper

mushrooms (opt)

2 c. Peas or Broccoli

1 t. cumin or oregano or salt

1 t. tumeric or curry (if using broccoli)

1 T. parsley (if using broccoli)

¼ t. pepper (or more cumin)

Toppings:

Tomatoes or Salsa

Cheese (opt)

Directions:

1. Clean & Cook potatoes in microwave for 5 minutes.

2. Saute eggs or Tofu in 2 T. olive oil

3. Add vegetables and seasonings and heat through.

PEANUT BUTTER BARS

GREAT HARVEST PEANUT BUTTER BARS
WET INGREDIENTS:
½ c. applesauce
¼ c. canola oil
¼ c. skim milk 
1 c. white sugar
½ c. brown sugar
2 eggs
1 t. vanilla

DRY INGREDIENTS:
2 c. wheat flour
3 c. quick oats
1/2 t. salt
1 t. baking powder
1 t. soda


CRUMBLE Topping INGREDIENTS:
2 T. melted butter
2 T. wheat flour
½ c. brown sugar
1 t. cinnamon


DIRECTIONS:
1. Beat wet ingredients, then stir in dry ingredients.
2. Bake at 350 for 10 min.
3. Spread on 1 c. melted peanut butter
4. Sprinkle on 1 c. chocolate chips
5. Mix Crumble Topping in a small bowl, then sprinkle on top
6. Bake at 350 for 10 more minutes.

SCHOOL LUNCH PEANUT BUTTER BARS

Ingredients:
1/2 c. applesauce
1/4 c. canola oil
1/2 c. white sugar
3/4 c. brown sugar
2 eggs
3/4 t. baking soda
1/2 t. salt
1/2 t. vanilla
1 1/2 c. wheat flour
2 c. oatmeal

Directions:
1. Mix like cookies
2. Spread onto jelly roll pan
3. Bake at 350* for 10-15 min (13 to be exact)
4. Melt 3/4 c. peanut butter and spread on immediately
5. Cool, then top with frosting
Frosting: 2 c. powdered sugar + 2 T. cocoa + 1/2 t. vanilla + 1/4 c. soft butter + 1 T. milk