xiaoxl/recipe_data huggingface dataset:
Cheesy Broccoli and Vegetable Soup
Category: soups-stews-and-chili
By Bryanne Affleck Robison

This soup is so wonderful served with hot muffins on a cold winter day!  The different vegetables in a creamy, cheesy soup. If soup is not thick enough, stir in instant potato flakes to desired thickness.  This will make the soup thick (and a little grainy.)

Ingredients:
1 (16 ounce) package frozen California mixed vegetables (cauliflower, broccoli, and carrots)
1 (16 ounce) bag frozen broccoli
2 (14.5 ounce) cans chicken broth
¼ cup butter
½ cup all-purpose flour
2 cups milk
1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed

Directions:
Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 12 servings

Calories: 227.4
Fat: 14.2 g
Saturated fat: 8.5 g
Carbohydrates: 14.9 g
Sugars: 6.5 g
Dietary fiber: 2.5 g
Protein: 10.7 g
Cholesterol: 43.3 mg
Sodium: 578.4 mg
Homemade Whopper Candy -- Malted


Ingredients:
"white chocolate"

Directions:
Melt white chocolate and mix in malted milk powder., Shape into 1" balls., If your balls turn into patties, add more malt., Dip in melted chocolate and allow to set., Note: Sometimes these turn out as malt patties rather than perfect balls., Don't worry., They still taste like Whoppers.
Green Goddess Dressing


Ingredients:
mayonnaise, sour cream, fresh lemon juice, Worcestershire sauce, Dijon mustard, fresh basil leaf, flat leaf parsley, fresh chives, fresh tarragon, garlic clove, cracked black pepper, radish

Directions:
Combine the mayonnaise, sour cream, lemon juice, Worcestershire sauce, mustard, basil, parsley, chives, tarragon and garlic, processing until smooth and scraping down the sides as necessary. Season with salt and pepper.
Serve with crudite and green salad.
Cook's Note:
The dressing will thicken as it chills. This is a great way to use up extra fresh herbs, switch out whatever herbs you have on hand.
Lemon Yogurt Muffins
Category: bread
By Anna

Super lemony muffins made with lemon juice and lemon yogurt. A delicious twist on the traditional muffin recipe! For an old-fashioned alternative to the icing, simply dust confectioner's sugar lightly over muffins. Either way, they are delicious!

Ingredients:
¼ cup butter or margarine, softened
¾ cup white sugar
2  eggs
¾ cup lemon flavored yogurt
½ teaspoon lemon juice
1 teaspoon grated lemon zest, or to taste
1 ⅓ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon, or to taste
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup confectioners' sugar
2 teaspoons lemon juice

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins. Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan. Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 24 muffins

Calories: 90.3
Fat: 2.4 g
Saturated fat: 1.4 g
Carbohydrates: 15.7 g
Sugars: 10.2 g
Dietary fiber: 0.3 g
Protein: 1.7 g
Cholesterol: 20.7 mg
Sodium: 75.3 mg
Granny's Coconut Pie


Ingredients:
milk, flaked coconut, sugar, vanilla, eggs, butter

Directions:
Put coconut in a bowl. Pour milk over and set aside.
Cream butter and sugar, add eggs one at a time till mixed well. Add vanilla.
Stir in coconut and milk.
Poke thawed crusts well with a fork. Pour batter evenly into the two crusts.
Bake at 350 for 30 to 40 mins or till center is almost set and pie is golden brown.
Note: If crusts starts to brown too quickly cover it with tin foil for remainder of cook time.
Grilled Butterflied Turkey Breast


Ingredients:
turkey breast, fresh cilantro, orange marmalade, soy sauce, olive oil, garlic cloves, cracked black pepper

Directions:
Slice turkey breast in half crosswise without cutting all the way through. Open like a book. Set aside.
In bowl, whisk together cilantro, marmalade, soy sauce, olive oil, garlic, salt and pepper.
Place turkey breast in a re–sealable plastic bag; pour marinade over turkey. Seal bag and turn to coat evenly. Allow to marinate in refrigerator for at least one hour and up to 2 days.
Arrange on a greased preheated grill over medium high heat. Grill, turning once, until golden and cooked all the way through, about 20 minutes. Transfer to cutting board. Let rest for 10 minutes before slicing. Serve immediately or serve cold.
Oven Directions:
To prepare the turkey in the oven, arrange marinated turkey on a foil–lined rimmed baking sheet and roast in a 400 F (200 C] oven until turkey is cooked through and marinade is thick and bubbling, about 25 minutes.
Carrot Cake


Ingredients:
unbleached all-purpose flour, granulated sugar, salt, baking soda, ground cinnamon, eggs, vanilla extract, walnuts, carrots, crushed pineapple

Directions:
Preheat Oven to 350 degrees.
Grease and flour Two 9 inch cake pans.
Sift the dry ingredients into a bowl.
In a seperate bowl cream the eggs, oil and vanilla.
Add the wet ingredients to the dry and mix well, then fold in the walnuts, coconut, carrots and pineapple.
Pour into cake pans and cook on center rack for 50 minutes, until edges are pulling back a bit and a toothpick check in center comes out clean.
Place on rack until completely cool (can take a couple hours] then frost with Cream Cheese Frosting.
(Alternatively this can be cooked in a square or rectangle pan, frosted and served directly from pan instead of as a 2 layer cake].
(I estimated the Prep time assuming one has pre-cooked, cooled and pureed the carrots - I cut in 1 inch sections, steam until well cooked, cool then simply mash by hand].
Danish Pastry Apple Bars II
Category: desserts
By LONDONER

Better than apple pie, and can be served warm.  These go very quickly when served with other bar cookies.

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon salt
1 cup butter
1  egg yolk
⅔ cup cold water
1 cup cornflakes cereal
10  apples - peeled, cored and sliced
¾ cup white sugar
2 teaspoons ground cinnamon
½ cup confectioners' sugar
1 tablespoon milk
½ teaspoon almond extract

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a cup, beat egg yolk, stir the cold water into the yolk.  Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball. On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan. Lay the dough in the pan. Place the cornflakes over the dough in the pan.  Arrange apple slices over the top of the corn flake layer. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan. Lay over the filling and pinch the edges of the two crusts together. Beat the egg white until foamy, and brush onto the top crust. Bake for 45 to 50 minutes in the preheated oven, until golden brown. Drizzle with glaze while still warm. To make the glaze: In a small bowl, beat the confectioners' sugar with the milk and almond extract until smooth.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 3 dozen

Calories: 124.2
Fat: 5.4 g
Saturated fat: 3.3 g
Carbohydrates: 18.5 g
Sugars: 9.9 g
Dietary fiber: 1.2 g
Protein: 1.2 g
Cholesterol: 19.3 mg
Sodium: 107.5 mg
Sweet Iced Lemonade


Ingredients:
fresh lemon, sugar, artificial sweetener, water

Directions:
"Squeze the lemon into iced water and mix in the sugar and the sweetner."
Aaron's Amazing Simple Beans
Category: side-dish
By ACONTORER

This recipe is incredibly simple to make, and it's fat-free, yet these are the most delicious beans I've had. The secret ingredient is the salt-preserved lemon, a flavor like no other. Serve hot in small bowls as a side dish or snack. Good with eggs, tortillas, or other Mexican food. Leftovers keep well in the refrigerator.

Ingredients:
1 pound dried red kidney beans, rinsed
2 quarts water
1  Moroccan-style preserved lemon, or to taste
1 tablespoon white sugar
1 tablespoon freshly ground black pepper
1  small red chile pepper, halved lengthwise
1  bay leaf
1 teaspoon garlic powder
1 teaspoon anise seed

Directions:
Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain. Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour. Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more. Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 10 hrs 10 mins
Yields: 6 servings

Calories: 278.2
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 52.7 g
Sugars: 4.7 g
Dietary fiber: 12.5 g
Protein: 17.4 g
Sodium: 2071.5 mg
Hard-Boiled Eggs


Ingredients:
eggs, water

Directions:
Use a pin or needle to poke a hole in the broad end of each egg.  Place each egg on a spoon or ladle and lower into a small saucepan of gently boiling water (enough water to cover eggs].
Cook for 10 to 15 minutes.  I think 12 minutes is perfect.
To remove shell, plunge into cold running water for 1 minute.
Remove the peel gently.
Blueberry Banana Happy Face Pancakes


Ingredients:
flour, sugar, baking powder, salt, egg, banana, milk, blueberries

Directions:
Stir first four ingredients in medium bowl.
Make a well in the center.
Beat next four ingredients in a small bowl.
Add to well.
Stir until just moistened.
If you are adding the blueberries to the batter, fold them in now.
Pour 1/4 cup into non-stick frying pan for each pancake.
Cook for about 30 seconds.
I you did not add blueberries to batter, arrange blueberries on pancakes in a happy face.
Turn pancakes over when edges start to dry and bubbles break on the surface.
Cook until golden.
Peppermint Patty


Ingredients:
"boiling water"

Directions:
Put instant hot chocolate mix inside large cup., Add boiling water., Add schnapps., Stir., Spoon frozen whipped topping onto hot chocolate., Sip and enjoy!
Crispy Oven Fries


Ingredients:
potatoes, olive oil

Directions:
Scrub potatoes well and leave skins on.
Halve each the long way, then cut each half into quarters to make 8 steak fry shapes.
Smaller potatoes can be cut into quarters.
Put potatoes into a large bowl and add dry soup mix and the oil.
You made need more or less oil depending on size of potatoes.
Mix all very well with a large spoon.
Spray a large broiler pan or large flat cooking pan with cooking spray.
Spread potatoes so that they are only in one layer on the pan.
Place in 400 degree oven for 1 hour.
IMPORTANT: These need to be stirred every 15 minutes to keep them from sticking to the pan and to ensure even crisping.
Honduras Milk Shake


Ingredients:
banana, water, vanilla extract

Directions:
Put banana in a plastic bag and freeze.
Before use, slightly defrost the banana, peel, cut into slices and put in blender with water, milk, vanilla extract and an ice cube.
Process at low speed, adding one cube at a time.
Hawaiian Ham and Cheese Sliders
Category: appetizers-and-snacks
By Susan Gee

Great for potlucks!

Ingredients:
cooking spray (such as Crisco®)
½ cup butter
1  onion, minced
3 tablespoons Dijon mustard
1 tablespoon poppy seeds
2 teaspoons Worcestershire sauce, or more to taste
1 (12 count) package Hawaiian sweet rolls, split, or more as needed
1 pound sliced deli ham, or more as needed
8 slices Swiss cheese, or more as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Melt butter in a saucepan over medium-low heat; cook and stir onion until softened, 5 to 10 minutes. Add mustard, poppy seeds, and Worcestershire sauce; cook and stir for 5 minutes. Arrange the bottoms from each roll in the prepared baking dish. Spoon 2/3 the onion mixture over the roll bottoms. Add ham and Swiss cheese to each roll. Put tops of rolls over the Swiss cheese layer. Brush the remaining 1/3 onion mixture over tops of rolls. Cover dish with aluminum foil. Bake in the preheated oven for 15 minutes. Remove aluminum foil and bake until tops of rolls are lightly browned, 5 to 10 minutes.

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

Calories: 483.5
Fat: 16.5 g
Saturated fat: 13.4 g
Carbohydrates: 46.5 g
Sugars: 0.8 g
Dietary fiber: 2.7 g
Protein: 25.7 g
Cholesterol: 99.3 mg
Sodium: 898.6 mg
Microwave Roasted Garlic


Ingredients:
garlic, chicken broth, olive oil

Directions:
Cut tips off whole garlic heads, keeping heads intact., Place all ingredients in a 4 cup glass measure., Cover tightly with microwave plastic wrap., Cook at 100% for 6 to 8 minutes, longer if bulbs are large., Remove from oven., Let stand, covered, for 10 minutes., Peel when cooled., Refrigerate any leftovers.
Jack-O-Lantern Supper Casserole


Ingredients:
pumpkin, ground beef, onion, brown sugar, soy sauce, mushroom stems and pieces, cooked rice, sliced water chestnuts

Directions:
Paint face on pumpkin with marker.
Brown beef and onion.  Drain.
Add soup, sugar, soy sauce and mushrooms and simmer 10 minute
Add rice and waterchestnuts.
Spoon into pumpkin.  Replace top.  Bake on cookie sheet in center of oven at 350 degrees for 1-2 hours or until inside of pumpkin is tender.
Serve on plate.  Scoop cooked pumpkin out and serve.
Fresh Peach Crepes Filling


Ingredients:
cream cheese, granulated sugar, vanilla extract, butter, light brown sugar, powdered sugar

Directions:
Beat the cheese, vanilla and sugar until smooth; add the vanilla and mix together.
Spread about 3 tablespoons of the mixture over the entire surface of each crepe.
Peel and slice the peaches; reserve a few slices to garnish each crepe.
Place peaches down the center of each crepe; dot with butter.
Sprinkle with 1 tablespoon brown sugar.
Roll up each crepe and place in a 13x9x2 baking dish; bake 8-10 minutes at 325ºF and top with the following topping: Combine the whipping cream and powdered sugar and beat until stiff peaks form.
Place the heated crepes on the serving dish and top with the whipped cream; garnish with the reserved peach slices and serve immediately.
Magic Cookie Bars I
Category: desserts
By Kristen Pontier

This was one of my grandmother's favorites.

Ingredients:
½ cup margarine, melted
1 ½ cups graham cracker crumbs
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 ⅓ cups flaked coconut
1 (14 ounce) can sweetened condensed milk

Directions:
Preheat oven to 350 degrees F (180 degrees C). Into bottom of 9 x1 3 pan pour melted margarine.  Sprinkle crumbs evenly over melted margarine, chopped nuts over crumbs, then distribute chocolate chips over nuts.  Add  the coconut and pour milk over all. Bake 25 minutes or until lightly browned on top.  Cool 15 minutes before cutting into finger length bars.

Yields: 2 dozen

Calories: 384.4
Fat: 24.2 g
Saturated fat: 8.5 g
Carbohydrates: 40.4 g
Sugars: 32 g
Dietary fiber: 2.6 g
Protein: 5.7 g
Cholesterol: 11.1 mg
Sodium: 217.8 mg
Salmon Brunch Squares With Zucchini Sauce


Ingredients:
eggs, milk, cheddar cheese, sliced ripe olives, green onion, fresh parsley, Worcestershire sauce, cooked long-grain rice, red salmon, paprika, butter, zucchini, green onion, diced pimento, all-purpose flour, salt, seasoning salt, pepper, milk

Directions:
For the Salmon Squares:
Combine the eggs and milk in a large bowl; beat with a wire whisk until blended.  Add the cheese, olives, green onions, parsley, and Worcestershire sauce; stir well.  Fold in the rice and salmon.
Spoon the mixture into a lightly greased 11 x 7 x 1 1/2 inch baking dish.  Sprinkle with paprika.
Bake, uncovered, at 325 degrees for 1 hour or until a knife inserted in the center comes out clean.  Let it stand 10 minutes before serving.  Serve with Fresh Zucchini Sauce.
For the Fresh Zucchini Sauce:
Melt the butter in a saucepan over medium heat.  Add the zucchini, green onions, and pimento, and saute 5 minutes or until the vegetables are crisp-tender.
Sprinkle flour, salt, seasoned salt, and pepper over the vegetables; stir well.  Gradually add the milk, cook, stirring constantly, until the mixture is thickened and bubbly.  Serve warm.  Makes 2 1/2 cups.
Summer Shrimp Pasta


Ingredients:
shrimp, lemon, white wine, chicken broth, diced tomatoes, broccoli florets, whole wheat pasta, olive oil, red onion, garlic cloves

Directions:
Put shrimp in bowl with a splash of white wine, fresh lemon juice, salt, pepper, garlic powder and Italian seasoning.  Marinate for as long as possible.
Cook pasta, when pasta has 2 min left of cooking, add broccoli to boiling pasta.
Sauté onion and garlic in olive oil until soft. Add broth, tomatoes, salt, pepper, Italian seasonings and bring to a boil.
Meanwhile, cook shrimp in separate skillet, reserving marinade. When shrimp are cooked take off heat and place in bowl.  Put remaining marinade in same skillet and cook to boiling, add a splash of wine and add to broth/tomato mixture.
When pasta is cooked toss shrimp, pasta, broccoli with tomato broth sauce. Top with parmesan cheese.
Ground Turkey Crock Pot Dinner


Ingredients:
ground turkey, potatoes, onion, Worcestershire sauce, white wine, beef broth

Directions:
Put potatoes on bottom and sides of crock., Then add turkey, onion, and garlic salt., Then add soup and other wet ingredients., Cook on low for 7-9 hours, or high 4-6 hours.
Pb and C Sandwiches


Ingredients:
peanut butter, honey, strawberry cream cheese, strawberry

Directions:
In small bowl, combine peanut butter and honey; mix well.
Partially stir in cream cheese to give a swirl effect.
Spread mixture on 4 slices of bread.
Top each with strawberries.
Cover with remaining bread slices.
Slow Cooker Cheese Broccoli With Almonds


Ingredients:
fresh broccoli, mayonnaise, cheddar cheese

Directions:
Place broccoli in slow cooker sprayed with vegetable cooking spray.
Combine chicken soup,mayonnaise, half of the cheese, and 1/4 cup water, and spoon over broccoli.
Cover and cook on low for 2-3 hours.
When ready to serve, sprinkle remaining cheese over broccoli, and top with slivered almonds.
Kate's Pineapple Panini Treat


Ingredients:
cheddar cheese, ham, pineapple chunk

Directions:
Close the sandwich up., Place on a preheated panini maker., Close the lid and give it a press., Cook for three minutes., Remove, cut in half and serve.
"Spa"ctacular Frozen Grapes
Category: appetizers-and-snacks
By Michel Brewer

These grapes were served to me after a massage at my local spa. This recipe is perfect as an after-school snack, a simple appetizer at parties, or a sweet treat before bed. Substitute Splenda® for the sugar if you like! Can be kept in a sealed bag in the freezer for several months.

Ingredients:
1 cup seedless green grapes
1 cup seedless red grapes
¼ cup white sugar

Directions:
Remove grapes from stems and place in a colander. Wash thoroughly. Place grapes in a gallon-size resealable bag. Pour sugar into the bag and seal. Gently shake the bag to evenly coat grapes with sugar. Arrange grapes on a paper towel to air-dry any remaining water, about 15 minutes. Place grapes in a single layer on a shallow pan or baking sheet. Freeze for at least 2 hours.

Prep time: 15 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 105.2
Fat: 0.5 g
Saturated fat: 0.2 g
Carbohydrates: 26.7 g
Sugars: 25.9 g
Dietary fiber: 0.8 g
Protein: 0.5 g
Sodium: 1.6 mg
Asiago Pasta


Ingredients:
penne pasta, heavy cream, chicken bouillon cube, asiago cheese, cornstarch, butter, prosciutto, tomatoes, fresh garlic cloves, parsley flakes

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir till the cream thickens, then remove from heat and set aside.
Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add remaining 1/4 cup cream and parsley flakes. Heat through.
To serve, place pasta in a large mixing or serving bowl. Add the mushroom mixture and pour in cream sauce. Toss well, and serve.
Mocha Coffee
Category: drinks
By Johanna Adams

Mocha coffee is extremely easy to make in this recipe. Just add cocoa, sugar and milk to hot coffee and drink!

Ingredients:
1 cup hot brewed coffee
1 tablespoon unsweetened cocoa powder
1 tablespoon white sugar
2 tablespoons milk

Directions:
Pour hot coffee into a mug. Stir in cocoa, sugar and milk.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 78.4
Fat: 1.4 g
Saturated fat: 0.8 g
Carbohydrates: 16.9 g
Sugars: 14 g
Dietary fiber: 1.8 g
Protein: 2.3 g
Cholesterol: 2.4 mg
Sodium: 18.4 mg
Pineapple Party Cheese Ball


Ingredients:
cream cheese, low-fat cream cheese, basil, crushed pineapple, green bell pepper, red bell pepper, yellow bell pepper, green onion, sharp cheddar cheese, pecans

Directions:
Beat cream cheese in mixer until nice and smooth., Gradually add seasoning salt, basil and garlic salt until well blended., Stir in pineapple, bell peppers, green onion and cheddar cheese., Blend in 1 cup of the chopped pecans., Refrigerate for 2 hours., Shape into ball and roll in remaining 1 cup of pecans., Serve!
Party Perfect Teriyaki Chicken Skewers


Ingredients:
soy sauce, brown sugar, ground ginger, garlic cloves, chicken breasts, green onions

Directions:
Whisk together soy sauce, brown sugar, jam, ginger, and garlic in a shallow bowl. Add chicken to sauce; toss to coat.
Cover and refridgerate for one to 8 hours, stirring occasionally.
Alternate chicken and onions on skewers, reserving marinade.
Broil for 10 minutes, or until chicken is cooked through, turning several times and basting with reserved marniade. Discard any remaining marinade.
Caramel Oatmeal Bars


Ingredients:
quick oats, brown sugar, baking soda, ground cinnamon, walnuts

Directions:
HEAT oven to 350°F Coat a 9 x 9-inch baking pan with no-stick cooking spray.
BEAT shortening, oats, brown sugar, 1/2 cup flour, whole wheat flour, baking soda and cinnamon in large bowl with an electric mixer at low speed until mixture resembles coarse crumbs. Reserve 1/2 cup for topping. Press remaining crumbs into prepared pan.
BAKE 10 minutes. Remove from oven. Sprinkle chocolate chips and nuts over crust. Stir together caramel topping and 3 tablespoons flour until well blended. Drizzle over chocolate chips and nuts. Top with reserved 1/2 cup crumbs.
BAKE an additional 20 to 25 minutes or until golden brown. While still warm, run a knife around the outside edge of pan. Cool completely on rack.