xiaoxl/recipe_data huggingface dataset:
Sun-Up Sandwich


Ingredients:
butter, margarine, egg, milk, English muffin, orange marmalade, American cheese, Canadian bacon

Directions:
Put butter in a glass measuring cup.  Microwave on 100% power (high] for 20 to 25 seconds or until butter is melted.  Use hot pads to remove measuring cup from microwave.
Crack egg into the the measuring cup.  Add milk.  Beat egg and milk with a fork until mixture is pale yellow and the yolk is completely broken.  Microwave on high for 25 seconds.  Remove from microwave using hot pads.  Stir with fork.  Microwave on high for 20 seconds more.  Egg should be lightly firm but not runny.  Remove from microwave using hot pads.
Use knife to carefully separate English muffin into two halves.  Spread English muffin with preserves.  Top one of the English muffin halves with cooked egg, cheese, and Canadian bacon or ham.  Top with other half of English muffin.  Place sandwich on microwave-safe plate.  Microwave on high for 30 seconds or until cheese melts.  Use hot pads to remove from microwave.
Serve with sliced strawberries and a glass of milk.
Gingery Marinated Chickpeas


Ingredients:
dried garbanzo beans, extra virgin olive oil, lemon juice, garlic clove, gingerroot, red wine vinegar, salt, red onion, fresh ground black pepper

Directions:
Rinse and drain completely cooked chickpeas.
Combine everything, mix well, cover tightly and let marinate.(will last  for up to 2 months].
Stir from the bottom occasionally during marinating.
Makes about 5 cups. Enjoy!
Carol's Brownie Drops (Chocolate Cookies)


Ingredients:
butter, eggs, sugar, flour, baking powder, cinnamon, salt, vanilla, pecans

Directions:
Melt chocolate and butter over hot water. Cool.
Beat eggs in mixer until foamy, (using a Kitchen Aide, use the regulat mixer, not the whisk], then add the sugar, two tablespoons at a time (it's 12 tablespoons, converted].
Beat in mixer until it thickens, about 5 minutes.
Blend in chocolate.
Add flour, baking powder, salt and cinnamon.
Stir in vanilla and nuts.
Using a regular cereal spoon (about 2/3 of a tablespoon in quantity], drop the mix balls on to a greased cookie sheet.
Bake in a pre-heated oven at 350 degrees for 8-10 minutes. The cookies should feel "set" when done.
Cool slightly on sheet before storing/eating.
Mexican Cold Pea Soup
Category: soups-stews-and-chili
By STUUUAAART

This is a recipe my stepfather has been making for years. He learned it while living in Mexico. It is delicious and is best when you let it sit overnight.

Ingredients:
2 (10 ounce) packages frozen peas, defrosted
½ cup fresh lime juice
2 cups plain yogurt
½ cup olive oil
4 cloves garlic, smashed
1 tablespoon chili powder
2 cups ice water
2 tablespoons kosher salt
¼ cup red bell pepper, chopped, or more to taste
2 tablespoons chopped tomatoes, or to taste
1 tablespoon chopped jalapeno pepper, or to taste

Directions:
Puree peas in a food processor or blender, constantly scraping down the sides. If peas are too dry, add a little of the lime juice. Add remaining lime juice, yogurt, olive oil, garlic, and chili powder. Blend until liquefied. Pour into a large bowl; add ice water and salt and stir to incorporate. Refrigerate until flavors combine, at least 4 to 6 hours. Garnish each serving with red pepper, tomato, and jalapeno.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 298.6
Fat: 19.9 g
Saturated fat: 3.4 g
Carbohydrates: 22.4 g
Sugars: 11.7 g
Dietary fiber: 4.7 g
Protein: 9.7 g
Cholesterol: 4.9 mg
Sodium: 2100.5 mg
Lebanese Easter Cookies
Category: world-cuisine
By Arlette Therese Abdallah

These cookies are made in my mom's home village of Baalbek, in Lebanon's Bekaa Valley, a week before Easter. They are such a hit, everyone asks for the recipe. They taste good and they're not hard to prepare, especially if you add the right ingredients.

Ingredients:
1 ½ pounds butter
4 cups white sugar
1 cup water
9 cups semolina flour
8 cups all-purpose flour
1 ½ tablespoons quick rise yeast
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon allspice
1 teaspoon ground mahleb
¼ cup black sesame seeds
¼ cup rose water
¼ cup orange flower water
1 cup warm water

Directions:
In a small saucepan, melt butter over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly. Measure flours into a large bowl. Add melted butter, yeast, spices, and sesame seeds; stir slowly for about 10 minutes to thoroughly blend ingredients.  Cover the bowl with plastic wrap and leave dough in bowl to rest for 1 hour. Prepare 3 baking sheets with cooking spray or parchment paper. In a small bowl, pour the rose water and orange flower water. Pour the warm water in to a second small bowl. Working on a floured board, pull off about 1 cup of dough. Dip your fingers first in the warm water and knead the dough a few minutes; then dip the dough in the flower water and knead it again until the dough is soft and pliable. Use the palm of your hand to roll the ball of dough into a rope 12 inches long and 1 inch in diameter. Cut the rope in half and make a wreath-shaped cookie with each one, pinching the ends together. Place on a baking sheet. When you have filled a baking sheet, cover the cookies with a clean towel and refrigerate overnight to rest the dough. Preheat oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator to warm up while the oven preheats. Bake cookies in the preheated oven until golden brown, about 15 minutes.

Prep time: 2 hrs
Cook time: 10 mins
Total time: 10 hrs 10 mins
Yields: 60 cookies

Calories: 198.3
Fat: 9.7 g
Saturated fat: 5.9 g
Carbohydrates: 26.4 g
Sugars: 13.4 g
Dietary fiber: 0.6 g
Protein: 2 g
Cholesterol: 24.4 mg
Sodium: 66.3 mg
Perfect Crab-Stuffed Mushrooms
Category: appetizers-and-snacks
By Lisa Felton Nash

These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!

Ingredients:
2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
½ cup dry bread crumbs
¼ cup shredded Monterey Jack cheese
1  egg, beaten
1 teaspoon lemon juice
½ teaspoon dried dill weed
½ cup butter, melted
1 ½ pounds fresh button mushrooms, stems removed
½ cup shredded Monterey Jack cheese
¼ cup dry white wine

Directions:
Preheat oven to 400 degrees F (200 degrees C). Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese,  egg, lemon juice, and dill weed until well mixed. Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 329.1
Fat: 25.4 g
Saturated fat: 15.3 g
Carbohydrates: 11.1 g
Sugars: 2.7 g
Dietary fiber: 1.6 g
Protein: 14.5 g
Cholesterol: 111.5 mg
Sodium: 381.2 mg
Grilled Lamb Burgers W/ Marinated Red Onions, Dill & Sliced


Ingredients:
ground lamb, sweet paprika, dried oregano, garlic clove, kosher salt, feta, extra virgin olive oil, fresh dill, red onion, red wine vinegar, granulated sugar, tomatoes, English cucumber

Directions:
Prepare a medium charcoal or gas grill fire.  Clean and oil the grill grates.  Gently mix the lamb with the paprika, oregano, garlic, and 1 tsp salt.  Shape it into four 1/2 inch thick patties.
On a large plate, lay out the slices of feta and sprinkle with the olive oil and 1 Tb of the dill.
In a small bowl, toss the onion with the vinegar, sugar, 1/2 tsp salt, and the remaining 1 Tb dill, and let sit at room temperature for 10 to 15 minutes.
Grill the burgers on one side until they have good grill marks, about 5 minutes.  Flip and cook the other side until it has good grill marks, too, and the burgers are just light pink inside (make a nick with a paring knife], about 5 minutes for medium doneness.
Serve the burgers in the warmed pita with the feta, tomato, cucumber, and a heaping 1 tsp of pickled onions.
DIY Vegan Worcestershire Sauce


Ingredients:
water, apple cider vinegar, soy sauce, molasses, maple syrup, lime juice, kosher salt, onion powder, garlic powder, clove, black pepper, cayenne

Directions:
Place all of the ingredients into a blender or jar with a tight-fitting lid. Process or shake until all of the ingredients are well combined. Note: If you use a blender the sauce may lighten in color and get very bubbly from the added air. The sauce will settle into a dark color and the bubbles will dissolve after a few minutes.
Although you can use this immediately, I find the flavors meld best and spices dissolve a bit a few hours after it’s made.
Shake before each use.
Makes about 8 ounces or 48 teaspoons.
Guisado a La Cerveza (Beef Tenderloin and Beer Stew)


Ingredients:
bacon, beef tenderloin, green onions, garlic clove, chipotle chile, dark beer, flour, brown sugar, Worcestershire sauce, salt, black pepper, dried thyme, red wine vinegar

Directions:
Heat a dutch oven over medium heat. Add the bacon and cook until crisp.Remove from heat.If it looks like there is more that 2 tbs grease, drain a little. Reserve the bacon.
Add the beef and brown on both sides; add the onions and garlic. Cook until onion is wilted. Add chile and mix.
Meanwhile in a bowl, whisk together the rest of the ingredients except the vinegar. Add to the beef. and bring to a boil. Lower the heat and cook, stirring once in a while, until the meat is tender and sauce has thickened.
Add the vinegar and mix well. Sprinkle with the bacon bits and serve very hot.
Lentil Stew
Category: soups-stews-and-chili
By Michele

My mother is from Seville, Spain and made this for us growing up. It is great in the winter and when you are sick.

Ingredients:
7 medium potatoes, chopped
1 (28 ounce) can diced tomatoes
1 large onion, chopped
2 cloves garlic, minced
1 pound Polish sausage, sliced
1 (16 ounce) package lentils
salt and pepper to taste

Directions:
Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes. Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 12 servings

Calories: 347
Fat: 11.4 g
Saturated fat: 4 g
Carbohydrates: 44.7 g
Sugars: 4.9 g
Dietary fiber: 10.8 g
Protein: 17 g
Cholesterol: 26.5 mg
Sodium: 456.7 mg
Grilled Salmon I


Ingredients:
salmon fillets, lemon pepper, garlic powder, salt, soy sauce, brown sugar, water

Directions:
Season salmon fillets with lemon pepper, garlic powder and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.  Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat.  Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate.  Place salmon on the preheated grill, and discard marinade.  Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Aunt Anne's Coffee Cake
Category: desserts
By Mary

This is the perfect cake for Sunday mornings reading the paper.  Be prepared, it won't last long.  Just like potato chips, you can't eat just one.

Ingredients:
2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1  egg
¾ cup milk, or as needed
1 ½ teaspoons vanilla extract
¼ cup all-purpose flour
⅔ cup white sugar
1 teaspoon ground cinnamon
¼ cup butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside. In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 15 servings

Calories: 235.5
Fat: 10 g
Saturated fat: 6.1 g
Carbohydrates: 34.1 g
Sugars: 19.6 g
Dietary fiber: 0.6 g
Protein: 2.9 g
Cholesterol: 37.8 mg
Sodium: 200.9 mg
Ground Beef..... Italian Ground Beef Pie


Ingredients:
celery, butter, seasoned croutons, parmesan cheese, egg, ground beef, onion, garlic cloves, catsup, oregano, salt, pepper, mozzarella cheese

Directions:
Sauteé the chopped celery in butter for 5 minutes, stirring frequently.  Remove from pan, set aside.
Brown the hamburger and drain off the fat. In a bowl stir in the croutons, Parmesan cheese and the beaten egg.
Spread this mixture over the bottom of a buttered 9 inch pie pan.
Mix the ground beef, garlic, onion, oregano, catsup, salt and pepper. (Please Note! You can use your favorite spaghetti sauce instead of catsup if you prefer].  Place this mixture on top of the crust in the pie pan.
Bake in oven for 30 minutes at 350°F
Remove from the oven and turn up the temperature to 400°F
Cover the pie with the sliced mozzarella cheese slices and bake for 5 minutes until cheese is bubbling or melted.
Almond Celery Bake


Ingredients:
celery, cheddar cheese, paprika, pepper

Directions:
Preheat oven to 375 degrees F & grease a 2-quart baking dish.
Place celery in the prepared baking dish & sprinkle with cheese, paprika & pepper. Top that with the soup & sprinkle everything with the bread crumbs.
Cover & bake for 45 minutes, then uncover, sprinkle with the almonds & bake for another 10 to 15 minutes or until golden brown.
Fish Tacos
Category: world-cuisine
By BREESE823

I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!

Ingredients:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
1  egg
1 cup beer
½ cup plain yogurt
½ cup mayonnaise
1  lime, juiced
1  jalapeno pepper, minced
1 teaspoon minced capers
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
½ medium head cabbage, finely shredded

Directions:
To make beer batter:  In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps). To make white sauce:  In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 8 servings

Calories: 409.4
Fat: 18.8 g
Saturated fat: 2.7 g
Carbohydrates: 43 g
Sugars: 4.5 g
Dietary fiber: 4.9 g
Protein: 17.3 g
Cholesterol: 54.3 mg
Sodium: 406.5 mg
Salmon and Spinach Pasta


Ingredients:
pasta, butter, flour, milk, parmesan cheese, monterey jack cheese, salmon, fresh spinach, sun-dried tomato, fresh oregano

Directions:
Bring a large pot of salted water to a boil.
Add pasta and cook for 11 to 13 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt the butter add the flour and whisk constantly until it bubbles and is smooth.
Gradually stir in the milk and cheeses whisking continously until smooth.
Crumble salmon into the butter mixture.
Stir in the spinach, sun-dried tomatoes, and oregano.
Cook and stir about 3 minutes, until heated through.
Serve over the cooked pasta.
CHOPPED ZA’ATAR HUMMUS DIP


Ingredients:
water, olive oil, fresh parsley, lemon peel, kosher salt, fresh ground black pepper, kalamata olive, feta cheese, tomatoes, English cucumber, olive oil

Directions:
Soak the ¾ of a cup of garbanzo beans for 6-8 hours in 3 cups of water.
Rinse and discard water.
Place rehydrated beans in pot cover with two inches of water and bring to boil.
Boil for about 50 minutes or until you can squish them with the back of a fork.
Drain and set aside cooking water, rinse under cold water for 2 minutes.
Remove skins from cooked beans. (optional].
Place sesame seeds and olive oil in your food processor and blend them together.
Add garbanzo beans and 1 ½ tsp seasonings to food processor and blend. Gradually add some of the garbanzo bean water until the hummus is as creamy as desired.
To serve up the dip, spread the yogurt onto a small platter.
Carefully spread out the hummus on top of the yogurt.
The sprinkle on parsley, lemon peel, salt and pepper, olives, tomatoes, cheese and cucumbers.
Sprinkle Za’atar seasoning blend equally over entire top of the hummus.
Drizzle the olive oil on top. Enjoy!
Red Ribs


Ingredients:
ketchup, dark brown sugar, molasses, water, ground mustard, paprika, garlic powder, cayenne pepper, kosher salt, coarse black pepper, brown sugar, paprika, coarse black pepper, kosher salt, garlic powder, onion powder, chili powder, cayenne, herbs

Directions:
Whisk together all sauce ingredients and place open in smoker for 60 minutes, whisking every 15 minutes Trim baby-back ribs & remove membrane. Apply HEAVY rub 1 hour before smoking and let the ribs come to room temperature Place on smoker with CLEAN BURNING FIRE at 225 degrees for 1.5 hours. Remove from smoker and apply a light layer of sauce and a little more rub. Seal in tented foil (not tightly wrapped against ribs]. Continue to cook at 225 degrees for 1 hour. Remove from smoker and remove foil. Apply light layer of sauce for glaze. Place back in 225 degree smoker for anywhere from half an hour to an hour and a half (checking for doneness] lightly glazing every 20 minutes.   Checking for doneness: Remove from smoker when whole rack has a nice bend (when held in the center] without breaking. Apply final layer thick of sauce, place back on smoker for 5 minutes to set glaze.
A perfectly cooked rib should hold firm, but with a slight tug it bites off the bone clean.
Roasted Soy Nuts


Ingredients:
soybeans, salt, olive oil

Directions:
Soak beans in water 8-12 hours. Be sure to use enough water, as the beans will expand to about 3 cups.
Rinse the beans and blot lightly with paper towel. They don't need to be dry, just not dripping wet with water.
Sprinkle olive oil over the beans and toss lightly to coat. I do this right in the colander that I used to drain the beans.
Sprinkle salt and cajun spice over the beans and continue to toss until coated.
Spread the beans on a baking sheet in a single layer.
Bake at 350F, stirring after 15 minutes. Stir beans and return to oven, baking and stirring every 5 minutes until soybeans are golden brown and crunchy. The amount of time to attain crunchy soy nuts will depend on the moisture of the soaked beans. It usually takes mine a total of 25-45 minutes. That's a big range, I know, but every batch is different is all I can say! Watch them carefully toward the end to make sure that they don't burn. Conversely, you definitely don't want to under-roast them either, or they will have a chewy consistency. They should be nicely browned, like in my picture.
Cool the beans and enjoy!
Sweet Chili Roasted Brussels Sprouts
Category: fruits-and-vegetables
By fitzsimm

These Brussels sprouts turn out sweet and slightly spicy.

Ingredients:
aluminum foil
1 ¾ pounds Brussels sprouts, trimmed and halved
1 tablespoon olive oil, or more as needed
½ teaspoon garlic powder, or more to taste
1 pinch salt and freshly ground black pepper to taste
¼ cup Thai sweet chile sauce
2 teaspoons soy sauce

Directions:
Set a rack to the highest position and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place Brussels sprouts on the prepared baking sheet, cut-sides down. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Roast in the preheated oven on the top shelf until golden brown, 15 to 17 minutes. Stir together sweet chili sauce and soy sauce. Dab or brush sauce on top of Brussels sprouts and continue to roast until glaze is hot and bubbly, 5 to 7 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 142.6
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 24.7 g
Sugars: 9.5 g
Dietary fiber: 8 g
Protein: 6.9 g
Sodium: 406.5 mg
Sweet-Hot Toasty Pecans


Ingredients:
pecan halves, butter, Worcestershire sauce, cayenne pepper, brown sugar, sea salt

Directions:
Preheat oven to 300.
Put pecans in colander, and pour boiling water over them.  Drain well.
Melt butter and seasonings.  Put pecans of baking sheet in a single layer, and pour the butter mixture over them.  Toss well to coat.  Sprinkle liberally with sea salt.
Bake for 15 miutes, stirring again halfway through.  Turn off oven and let sit for about an hour and a half (less if they look too dark.].
Spiced Cabbage and Coconut


Ingredients:
bay leaves, whole cumin seed, green chilies, savoy cabbage, salt, sugar, ground cumin

Directions:
Heat the oil in a wok or large skillet over medium heat.
Add the bay leaves, cumin seeds and green chilis and let sizzle a few seconds.
Add cabbage, salt, sugar and mix as well as you can.
Cover and cook 15 minutes, stirring occasionally.
Add coconut and ground cumin, mixing well.
Cook uncovered an additional 10 to 15 minutes, stirring often and until all moisture is evaporated and cabbage is done.
Baked Pear


Ingredients:
pears, butter, margarine, sugar, ground nutmeg

Directions:
Place pear slices in an ungreased microwave dish.
Dot with butter and sprinkle with sugar and nutmeg.
Cover and cook on high five minutes or until pears are tender. (Microwave ovens vary, so you may need to cook longer or less].
Thai Sweet Chili Sauce


Ingredients:
rice vinegar, sugar, plum sauce, Thai fish sauce, lime juice, lemon juice, tomato paste, garlic, serrano chili, sweet paprika, salt, all-purpose flour

Directions:
Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil.
Reduce heat and simmer for 4 minutes.
Let cool.
Will keep in refrigerator for 3 days.
Peanut Butter Brownies


Ingredients:
shortening, shortening, unsweetened applesauce, sugar, peanut butter, creamy peanut butter, eggs, vanilla, flour, baking powder, salt

Directions:
Preheat oven 350 degrees.
Combine shortening, sugar and peanut butter in large mixing bowl.
Add eggs, applesauce and vanilla and mix well.
Mix dry ingredients together and add to creamed mixture.
Spray pans with non-stick spray.
After adding batter, give the pan a few shakes to distribute batter evenly.
Bake approximately 25 minutes or until the top is golden and toothpick comes out clean.
Let cool and cut into bars.
Note: This recipe is for a convection oven, which cooks a little quicker than a standard oven.
Kiwi- Strawberry Lemonade


Ingredients:
kiwi, strawberries, lemon, water, sugar

Directions:
squeeze the kiwi and strawberries into a cup.
use a lemon squeezer to squeeze the lemons.
add 1/2 cup water.
add the sugar and stir (if too sour or sweet add a little more water.].