xiaoxl/recipe_data huggingface dataset:
Carob Bites


Ingredients:
cashews, peanuts, raisins, carob powder, vanilla beans, vanilla extract, salt, cayenne pepper

Directions:
Place all ingredients in a food processor and process until you get a smooth and somewhat sticky mixture.
Check and see if it needs a spoonful of water to hold together, and if you don’t think it’s sweet enough, then add some of your favorite sweetener.
Pour the mixture into a bowl and using your palms, roll into bite size balls, or press the balls flat into cookies, or use molds if you want them to be a certain shape.
Decorate them with nuts or seeds or dried fruit. I placed a goji berry on top of each piece. Enjoy! : ].
Susie D's Memorial Ftira


Ingredients:
bread flour, salt, sugar, olive oil, warm water, garlic paste, olive oil, tomato puree, plum tomato, onion, green olives, black olives, feta cheese, mozzarella cheese, dried thyme, honey, flat leaf parsley

Directions:
Prepare the dough first.
Place all the dry ingredients in a large bowl and mix.
Mix together the water and oil and slowly add to the dry mixture, mixing as you go along.
You should end up with a soft dough which you can start to knead.
Knead the dough on a flat surface for about ten minutes until the dough is smooth.
Leave the dough in a covered bowl in a warm area for at least 3 hours, then cover the bowl in cling wrap and place in the fridge overnight.
Once you are ready to make your Ftira,  preheat oven with your pizza stone inside, to 400°F Roll the dough out on a piece of parchment paper until the size to fit on your pizza stone or your baking sheet.
Brush on 1 tablespoon olive oil and tomato puree, sprinkle roasted garlic paste and chili flakes.
Place tomato slices next, then onions, followed by green and black olives, feta, sardines, and mozzerella. Season with salt and pepper and thyme.
Place the parchment with the Ftira onto hot pizza stone, or baking tray. Bake 25 minutes, until edges appear golden brown. Remove from oven and place parchment with Ftira onto cutting board.
Immediately sprinkle parsley and drizzle honey and olive oil over the Ftira. Cut and serve.
Bubba's Quarter Pound Burgers


Ingredients:
horseradish, egg, half-and-half cream, Worcestershire sauce, black pepper, oatmeal, lean ground beef

Directions:
Throw everything in a large bowl, and mix together.  I like to wear disposable vinyl gloves so that I can really get in there and mush it up without having to worry about cleaning my hands.
Using the 1/3 cup measure, scoop out the mixture and form into patties.
At this point, you can either wrap for the freezer, or refrigerate until ready to grill.  Chilled burgers are easier to manage on the grill, and won't fall apart.
Preheat the BBQ to the Medium setting.  Grill burger for 5 minutes on each side.
*NOTE*  This mixture will yield 7 burgers.  Even though there are only the two of us, I cook them all at the same time.  What isn't eaten is wrapped and put in the fridge for the next day.  The best way to reheat, is in the microwave.  Cover in plastic wrap and heat for 4 minutes at 50% power.  They get nice and hot without drying up or turning to rubber.  Tastes like it came right off the BBQ.
I hope you enjoy these as much as we did.
Fancy Potatoes
Category: side-dish
By LnJJ

Whipped potatoes with cheeses! Delicious!

Ingredients:
5 large potatoes
1 cup sour cream
2 (8 ounce) packages cream cheese
1 pinch garlic salt
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool. When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese. Bake for 20 minutes. Serve hot.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 731.3
Fat: 46.8 g
Saturated fat: 29.4 g
Carbohydrates: 57.8 g
Sugars: 2.8 g
Dietary fiber: 6.8 g
Protein: 22.4 g
Cholesterol: 138.5 mg
Sodium: 548.6 mg
Best Ever Corn Muffins
Category: bread
By CHAROLETTEKD

This recipe was handed down to me from my mother.  It's easy to make and the ingredients are probably already in your kitchen.  Enjoy!

Ingredients:
¼ cup butter, softened
9 tablespoons white sugar
2  eggs
1 tablespoon vanilla extract
1 ½ cups biscuit baking mix
¼ cup yellow cornmeal
⅔ cup milk

Directions:
Preheat oven to 375  degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 30 minutes, until golden.

Prep time: 8 mins
Cook time: 30 mins
Total time: 38 mins
Yields: 1 dozen

Calories: 163.8
Fat: 7.3 g
Saturated fat: 3.5 g
Carbohydrates: 21.7 g
Sugars: 10.5 g
Dietary fiber: 0.4 g
Protein: 2.8 g
Cholesterol: 42.3 mg
Sodium: 233.7 mg
Caroline's Chocolate Fudge Frosting
Category: desserts
By Carrie Reynolds

If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.

Ingredients:
½ cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners' sugar
½ teaspoon vanilla extract
¾ cup milk

Directions:
Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved. Let stand until spreadable (frosting will thicken as it cools).

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 1 cake or 2 dozen cupcakes

Calories: 258.2
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 40.5 g
Sugars: 37.8 g
Dietary fiber: 1.2 g
Protein: 1.5 g
Cholesterol: 21.6 mg
Sodium: 62.8 mg
Hana Passion


Ingredients:
light rum, passion fruit juice, grapefruit juice

Directions:
"Combine all ingredients in a blender cup with ice and blend until smooth."
Sarma (Stuffed Cabbage)
Category: main-dish
By Bea Gassman

For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried.

Ingredients:
1 large head cabbage
1 pound lean ground beef
½ pound ground pork
½ pound ground ham
1 cup uncooked long-grain white rice
1  onion, finely chopped
1  egg
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 pound sauerkraut
1 cup tomato juice
water to cover

Directions:
Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw. In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball. Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 6 servings

Calories: 531.7
Fat: 22.7 g
Saturated fat: 8.5 g
Carbohydrates: 43.8 g
Sugars: 10.3 g
Dietary fiber: 8.2 g
Protein: 38.4 g
Cholesterol: 140.6 mg
Sodium: 1135.3 mg
A Date With a Pig


Ingredients:
bacon, pitted dates

Directions:
Take the bacon and cut it in half., Wrap each individual date in the 1/2 slice of raw bacon., Secure each bacon wrapped date with a toothpick., Place all of these dates on a cookie sheet., Cook at 350 for approximately 30 minutes, turning them once., They are done when all sides are brown., Remove toothpicks before serving., These are easily transported and reheated., Serve warm and wait for the applause!
Pumpkin Bread


Ingredients:
pumpkin, pumpkin puree, dry yeast, honey, unbleached flour, salt, milk, salt

Directions:
Add pumpkin to a large pot of boiling salted water.
Simmer until soft and completely cooked, about 20 minutes.
Drain pumpkin, reserving liquid.
Mash pumpkin and puree in blender or food processor.
Allow pumpkin puree and reserved liquid cool to lukewarm.
Sprinkle yeast into 1/4 cup of reserved liquid (if you're using canned pumpkin puree, use water instead].
Let stand for 5 minutes.
Add honey.
Stir to dissolve.
In a large bowl, combine flour and salt.
Make a well in the centre.
Pour in yeast mixture.
Add pumpkin puree.
Mix in flour gradually to make fairly firm, coarse, sticky dough.
If it's too dry, add a little bit of the reserved liquid.
Place dough on a lightly floured work surface.
Knead until very smooth, silky and elastic (about 10 minutes].
Place dough in a clean bowl, covering with a dish towel.
Let rise until doubled, about 1 1/2 hours.
Punch dough down.
Let rest for 10 minutes.
Shape dough into a round loaf.
Place on a lightly greased baking sheet.
Cover with a dish towel.
Proof until doubled, about 1 hour.
Beat together egg yolk and milk and pinch salt.
Using a pastry brush, brush dough with egg glaze.
Sprinkle pumpkin seeds on top.
Bake in preheated 425 F oven for 40 minutes, until bread is golden and sounds hollow when you tap it underneath.
Cool on a wire rack.
Multi-Grain Pancakes


Ingredients:
oats, all-purpose flour, whole wheat flour, cornmeal, toasted wheat germ, sugar, baking powder, salt, baking soda, low-fat buttermilk, eggs

Directions:
Place oats in a food processor and process until smooth.
Add remaining ingredients and process until well blended.
Store in a tightly sealed container in the refrigerator.
To make a batch of pancakes, mix the buttermilk, vegetable oil, eggs and multi-grain mix together with a whisk until just mixed.
Prepare pancakes on hot griddle.
Thousand Island Dressing - Reuben Sauce - What-Have-You Sauce


Ingredients:
mayonnaise, catsup, ketchup, garlic powder, lemon juice, fresh ground black pepper

Directions:
In a bowl combine the mayonnaise, catsup, relishes, onion, garlic, lemon juice, balsamic vinegar, and black pepper to taste.  Mix well!
Makes about 2 cups dressing.
To store:  put in a tightly covered clean glass container in fridge.
To use:  put it on reuben sandwiches, pot roast patty melts, burgers, in shrimp cocktail, on salads, or as a dip for chips, veggies, chicken nuggets, steak fingers, et cetera!
Grilled Chicken Salad with Seasonal Fruit
Category: salad
By Karena

Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange segments in winter. Anytime of year this composed salad will bring rave reviews.

Ingredients:
1 pound skinless, boneless chicken breast halves
½ cup pecans
⅓ cup red wine vinegar
½ cup white sugar
1 cup vegetable oil
½  onion, minced
1 teaspoon ground mustard
1 teaspoon salt
¼ teaspoon ground white pepper
2 heads Bibb lettuce - rinsed, dried and torn
1 cup sliced fresh strawberries

Directions:
Preheat the grill for high heat. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 566.6
Fat: 46 g
Saturated fat: 5.9 g
Carbohydrates: 23.2 g
Sugars: 19.2 g
Dietary fiber: 2.3 g
Protein: 17.8 g
Cholesterol: 43.1 mg
Sodium: 428.4 mg
Artichoke Pesto Pasta


Ingredients:
pine nuts, water-packed artichoke hearts, parmesan cheese, cream cheese, onion, Dijon mustard, garlic clove, ground nutmeg, vegetable broth, fresh parsley, crushed red pepper flakes, fettuccine

Directions:
In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes].
Pour pine nuts into a small bowl and set aside.
In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
Process until purèed.
In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
Drain pasta and return to pan.
Over medium heat, at 1/4 cup vegetable broth to pasta.
Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds].
Pour artichoke pesto over pasta.
Sprinkle with parsley, pine nuts and red pepper flakes.
Mix gently.
Add remaining broth if seems dry.
Banana-Split Cheesecake


Ingredients:
sugar, unsalted butter, unsalted margarine, fat free cream cheese, reduced-fat cream cheese, low-fat sour cream, sugar, bananas, all-purpose flour, vanilla extract, eggs, pecans, maraschino cherries

Directions:
Preheat oven to 325ºF.
To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist.
Press into bottom of a 9" springform pan coated with cooking spray.
To prepare filling, beat cheese and sour cram at high speed of a mixer until smooth.
Add 1-1/ cups sugar, bananas,flour, and vamilla; beat well.
Add eggs, 1 at a time; beat well after each addition.
Pour cheese mixture into prepared pan; bake for 1 hour and 10 minutes or until almost set.
Cheesecake is done when the center barely moves when the pan is touched.
Remove cheesecake from oven; run a knife around outside edge.
Cool cheesecake to room temperature.
Cover and chill for at least 8 hours.
Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans and 1 cherry.
Creamy Chicken Casserole


Ingredients:
skinless chicken breasts, sour cream, herb stuffing mix, butter

Directions:
Preheat oven to 350 degrees.
Boil chicken breasts in water for 25 minutes.
Let chicken sit until cool and shred chicken.
Combine shredded chicken, sour cream, and cream of chicken soup and spread evenly into a casserole dish.
Combine melted butter and stuffing mix in a bowl to soften the stuffing.
Pour stuffing mix over chicken mixture and spread evenly.
Cover casserole dish with aluminum foil and cook for 20 minutes.
Remove Aluminum foil and cook for an additional 10 minutes.
Let sit for 5-10 minutes and enjoy!
Zucchini Bread


Ingredients:
plain flour, baking powder, salt, cinnamon, bicarbonate of soda, sugar, zucchini, walnuts, vanilla essence, eggs, butter

Directions:
Preheat oven to 180°C (fan forced 160°C].
Grease 2 loaf tins and line with baking paper.
Sift flour, baking powder, cinnamon and bicarbonate of soda.
Then mix all the ingredients together in a large bowl.
Divide into the prepared loaf tins.
Cook for 1 hour.
Serve with butter while warm.
They can be frozen.
Nut Horns


Ingredients:
eggs, evaporated milk, shortening, cake yeast, flour, powdered sugar, ground walnuts, sugar, butter, honey, eggs

Directions:
Scald milk. Cool to safe temperature for yeast.
In a separate pot melt shortening.
Beat eggs.
Dissolve yeast in the warm milk. Add shortening and beaten eggs.
Add flour 2 cups at a time. Knead dough.
Cover and refrigerate overnight.
To prepare filling combine the first 5 ingredients in a saucepan. Bring to a boil.
Add beaten eggs and cook 2 minutes. Remove from heat.
Heat oven to 375°F.
Roll manageable portions of the dough very thin in powdered sugar. Cut in 3x3 squares.
Place 1 tsp filling in one corner of a dough square. Roll up, starting at that corner, and seal edges.
Place on greased cookie sheet. Sprinkle with powdered sugar.
Bake 15-20 minutes (lightly browned?].
Slow Cooker Pork Chops With Sauerkraut


Ingredients:
canola oil, flour, salt, pepper, cayenne pepper, dry mustard, sauerkraut, granny smith apple, condensed chicken broth

Directions:
In a skillet, heat oil over med-high heat and add pork chops in batches to brown on both sides, then add to slow cooker.
Sprinkle with flour, salt, pepper, cayenne, and dry mustard.
In a bowl, combine sauerkraut and grated apple, then spread over he top of the pork and add chicken stock.
Cover and cook on low for about 5 hours or high for about 2 1/2 hours.
Mini Cheesecakes with Vanilla Wafers
Category: desserts
By Janice Reesman

Easy and so good for holidays, weddings, or whatever the occasion!

Ingredients:
1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Line miniature muffin tins (tassie pans) with miniature paper liners. Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins. Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla.  Fill each miniature muffin liner with this mixture, almost to the top. Bake at 350 degrees F (175 degrees C) for 15 minutes.  Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 48 mini cheesecakes

Calories: 95.3
Fat: 4.8 g
Saturated fat: 2.5 g
Carbohydrates: 11.8 g
Sugars: 3.2 g
Dietary fiber: 0.2 g
Protein: 1.3 g
Cholesterol: 18 mg
Sodium: 54.2 mg
Japanese Style Dressings-2 Choices


Ingredients:
rice vinegar, olive oil, soy sauce, rice vinegar, olive oil, fresh ginger, soy sauce

Directions:
To make either dressing put ingredients in a bowl, not ingredients for both dressings  though!  Just one dressing at a time.
Whisk all ingredients in a bowl till combined.
Pour over salad or set on side for people to pour themelves!
Stuffed Artichokes


Ingredients:
artichokes, parmesan cheese, button mushrooms, light olive oil, garlic cloves, lemon

Directions:
For Stuffing:
*Finely grate a whole loaf of sliced bread and add to a large mixing bowl.
*Add salt and pepper to taste.
*Add Parmesan cheese and mix well.
*Mince mushrooms and sauté them in a tbsp of extra virgin olive oil.
*Add the mushrooms to the rest of the ingredients and mix together.
*Add juice of 1 lemon to mixture.
*Add 1/4 cup olive oil to mixture.
Cooking:
*Cut off a little of the top of the artichoke.
*Rinse out the artichoke.
*Put enough water in a pan to cook, cover the artichokes about 1/2  the way.
*Crush 2 cloves of garlic and add to pot.
*Open up each artichoke leaf and stuff with the stuffing. Sprinkle with a little bit of oil.
*Put enough water in a pan to cook but not cover the artichokes.
*Bring to a boil, then immediately turn to simmer. Simmer slightly covered for 30-45 minutes.
*When the leaves come out easily, they're done.
Edamame Corn Chowder


Ingredients:
bacon, onion, reduced-sodium chicken broth, cayenne pepper, nutmeg, half-and-half

Directions:
In large dutch oven, cook bacon over medium heat until browned and crisp (approx 5 to 6 minutes].  Transfer bacon to paper towels to drain.  Pour off all but 1 tablespoon of the bacon fat.
Add onion, and cook until soft (approx. 4 to 5 minutes].  Add potato, broth, Italian seasoning, cayenne pepper (add a little at a time and taste for your preference], and nutmeg.  Simmer until potato is tender (approx. 8 minutes].
Stir in edamame, creamed corn, and half-and-half.  Season to taste with salt and pepper.  Simmer until edamame is tender.
Serve chowder sprinkled with crumbled bacon.
NOTES:  Add 1 to 1 1/2 cups of cubed ham or chicken to make this a heartier chowder.  Add cayenne pepper alittle at a time.  I use 1/8 teaspoon because I like the chowder to be spicy.
Ham Steak Au Porto


Ingredients:
ham steak, butter, pineapple, port wine, sweet potatoes

Directions:
fry a smoked ham steak in butter, when brown on both sides put pineapple on top and pour port over, cook in moderate oven 375 degrees   for 15 minutes, when done put steak on platter, pour wine sauce over the ham steaks and over pineapple, it says surround with grilled sweet potatoes but i have baked and sliced.
Fluffy and Delicious Pancakes
Category: breakfast-and-brunch
By Epic Guru

Tall, fluffy pancakes are delicious served with butter, syrup, and whipped cream. These tasty pancakes taste like cake. Just go by your instinct and enjoy the baking. Yummy!

Ingredients:
¾ cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1  egg
2 tablespoons butter, melted
1 ½ teaspoons ground cinnamon, or as desired  (Optional)
1 teaspoon vanilla extract  (Optional)
cooking spray

Directions:
Stir milk and vinegar together in a bowl; set aside to 'sour' for about 5 minutes. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk egg and butter into sour milk. Pour flour mixture into milk mixture and whisk until batter is smooth. Add cinnamon and vanilla extract to batter; mix well. Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 235.6
Fat: 8.2 g
Saturated fat: 4.7 g
Carbohydrates: 33.5 g
Sugars: 8.7 g
Dietary fiber: 1.3 g
Protein: 6.4 g
Cholesterol: 65.4 mg
Sodium: 648.8 mg
Red Cabbage Salad With Smoked Cheese


Ingredients:
onion, green pepper, poppy seed, light olive oil, sea salt, fresh ground black pepper, lettuce, crouton

Directions:
Put the cabbage into a large bowl and toss in the sliced onion, green pepper and poppy seeds. Season to taste then mix in the oil.
Cut the cheese into small cubes and mix lightly in the bowl.
Line a platter with salad leaves and pile on the cabbage salad. Add croutons if desired.
Wilted Spinach Salad With Nuts and Cheese


Ingredients:
pine nuts, extra virgin olive oil, lemon juice, sugar, feta cheese, golden raisins, dried cranberries, red onions

Directions:
To make salad: Put pine nuts in microwavable bowl and heat on high 30 seconds.  Stir then heat another 30 seconds or until golden brown.
Place spinach in large microwave safe bowl. Cover with plastic wrap and microwave high 1 minute.  Toss and microwave another 30 seconds, or until wilted.
To make dressing: Whisk together olive oil, lemon juice, and sugar.
Stir in cheese, raisins and red onion. Season to taste with salt and pepper.
Pour over spinach and toss; sprinkle with pine nuts and serve.
Breaded Pork With Onions and Gravy


Ingredients:
butter, margarine, onion, crushed red pepper flakes

Directions:
Over medium heat,melt 2 Tablespoons of margarine in a medium sized skillet., Add onions and cook until softened., Then add pork, gravy, and crushed red pepper flakes., Stir to make sure all ingredients are well combined, and heated through.
No Bake Granola Flax Treats


Ingredients:
miniature marshmallows, oatmeal, cinnamon graham crackers, dried cranberries, sunflower seeds, flax seed

Directions:
Melt butter in a large saucepan over low heat. Add marshmallows and stir until melted and mixture is smooth, about 4 minutes.
Stir in oats, cracker crumbs, cranberries, sunflower seeds, and flax seed until thoroughly mixed.
Using greased hands, press into a greased 8x8 baking dish.
Cool completely then cut into 12 pieces.