xiaoxl/recipe_data huggingface dataset:
Peanut Butter Granola Bars
Category: appetizers-and-snacks
By missrochester

These make a wonderful healthy treat! Use chopped nuts in place of or with the dried fruit if you like.

Ingredients:
¼ cup peanut butter
⅓ (12 ounce) jar honey
¼ cup brown sugar
1 cup granola
1 cup quick cooking oats
1 cup puffed rice cereal
½ cup chocolate chips
½ cup chopped dried mixed fruit

Directions:
Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes. Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat. Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting into bars.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 24 bars

Calories: 109.2
Fat: 3.9 g
Saturated fat: 1.2 g
Carbohydrates: 18 g
Sugars: 10.9 g
Dietary fiber: 1.2 g
Protein: 2.2 g
Sodium: 15.7 mg
Chicken Fajita Pasta


Ingredients:
olive oil, boneless skinless chicken breasts, bell peppers, onion, cheese, sour cream, salsa, lime wedges, tortilla chips, fresh cilantro

Directions:
Prepare pasta according to package directions. set aside and keep warm.
Cut chicken into strips, coat with taco seasoning.
Cut onion and bell pepper into strips.
Heat 1 tbsp oil in a large nonstick pan, over medium high heat. Add chicken, and cook through. Remove chicken and keep warm.
If needed, add remaining oil to pan. Add onion and peppers, cook until slightly softened.
Portion pasta onto plates, top with chicken, peppers and onions.
Sprinkle each serving with cheese, top with salsa, sour cream, and guacamole, garnish with lime wedges, cilantro,  and chips.
Sea Scallops in Sweet Pepper Sauce


Ingredients:
sea scallops, butter, margarine, sweet pepper, onion, garlic, dry white wine, chicken broth, milk, fresh parsley

Directions:
In lg skillet, melt butter and cook scallops for about 7 minutes, until golden brown.
Remove and keep warm.
In same skillet, add pepper, onion and garlic.
Cook 2 minutes.
Add wine, stir 1 minute.
Add broth, milk, and parsley.
Bring to a boil.
Reduce heat and simmer until sauce thickens, 1-2 minutes.
Add scallops and heat through.
Roasted Beet, Crab and Vegetable Soup
Category: soups-stews-and-chili
By Lyndal Khaw Nichols

We were hungry for something different one night and created this hearty soup recipe using veggies grown in our garden and ingredients readily found in our pantry. Vegetables may be substituted to your own liking. Serve with toasted French bread to complete the meal.

Ingredients:
4  beets, scrubbed, stems trimmed to 1 inch
2 tablespoons olive oil
salt and freshly ground pepper, to taste
2 tablespoons fresh lemon juice, or to taste
2 tablespoons olive oil
1  onion, chopped
2 tablespoons garlic, minced
½ cup chopped celery
1 (8 ounce) can sliced mushrooms
2 (13.75 ounce) cans chicken broth
½ (9 ounce) package frozen baby lima beans
½ (14 ounce) package frozen mixed vegetables
2 (14.4 ounce) cans diced tomatoes
½ (15 ounce) can peas
½ pound imitation crab meat, flaked
2 teaspoons dried thyme
1 dash Louisiana-style hot sauce, or to taste
salt and freshly ground pepper, to taste
2 teaspoons fresh lemon juice, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste. Cook beets in preheated oven, turning occasionally, until fork tender, about 45 minutes. Remove from oven, cool, peel, and cut into 1/2 inch pieces. Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the onion, garlic, celery, and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes. Pour in the chicken broth, and heat 5 minutes. Add the lima beans and mixed vegetables; bring soup to a boil over high heat. Reduce heat to medium-low, and stir in the tomatoes, peas, beets, and crab meat. Season with thyme, hot sauce, salt, and pepper, to taste. Simmer 10 minutes more, and turn off the heat. Just before serving, stir in 2 teaspoons lemon juice.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 272.7
Fat: 10.3 g
Saturated fat: 1.5 g
Carbohydrates: 37.7 g
Sugars: 13.7 g
Dietary fiber: 8.7 g
Protein: 10.8 g
Cholesterol: 10.9 mg
Sodium: 1452.8 mg
Szechuan Steak and Mushroom Stir-Fry


Ingredients:
yellow onions, brown rice, soy sauce, wine, honey, rice vinegar, cornstarch, garlic cloves, ginger, soy sauce, oyster sauce, honey, cornstarch

Directions:
While beef is still partially frozen, trim away excess fat and slice thinly.
Whisk together marinade and pour over beef in a ziplock bag; refrigerate several hours or overnight.
Whisk together sauce in a small bowl and keep nearby.
Heat oil in a wok over high heat, stir-fry beef with marinade, mushrooms and onions until cooked through.
Add sauce to wok, and cook, stirring, until sauce thickens.
Serve stir-fry with steamed rice if desired.
Baklava


Ingredients:
phyllo dough, walnuts, unsalted butter, sugar, cinnamon, honey, water, sugar, cream of tartar, cinnamon stick

Directions:
Start melting butter in a saucepan over low heat. Remove from heat as soon as it's melted. Note: If you run out of butter as you go, just melt a bit more!
Grind nuts in food processor until they are a bit smaller than pea-sized.
Combine nuts, sugar, and cinnamon. Mix well.
Brush baking pan (13x9] with melted butter. Place 5 or 6 phyllo layers in bottom of pan, piece by piece, and brush with melted butter between each layer- do NOT skip this step- it makes all the difference!
Spread about half of the nut mixture over phyllo.
Continue layering Phyllo over nut mixture, brushing butter between each layer, for 5 or 6 layers.
Add the remaining nut mixture on your Phyllo layer.
Layer remaining Filo on top, brushing with butter between each layer.
Once you've used up all your Phyllo, brush the top and sides with butter (if there are any ends hanging over]. Roll the sides down slowly until they are tucked snugly in place.
Using the tip of a knife, slice baklava into triangles, squares or diamonds.
Stick one whole clove in the middle of each diamond. Not only is this pretty, but it also helps to hold the baklava together during the baking process and once you add the syrup.
Before the baklava goes into the oven, wet your hands with cold water and sprinkle lightly on top of the baklava. Do this once or twice during baking. This helps to keep the top from getting too puffy.
Bake in a 350 degree oven for 30 minutes, then reduce heat to 300 degrees for about 30 minutes or until top becomes golden brown. Remove from oven.
20 minutes before the baklava comes out of the oven, start boiling the syrup.
Syrup Directions:.
Mix all ingredients in a saucepan and boil for 10 minutes. I'd suggest staying nearby- it can boil up and out quickly, and I can't tell you how many times I've had to clean hot sugar off my stove or floor when it's overflowed!
When it reaches a boil, be sure to put a lid on the pan for a minute or two to allow steam to dissolve any sugar crystals. Also, be careful not to stir it after it begins to boil or else the whole syrup might be granular.
Gather your friends and family around as you pour hot syrup over hot baklava (it's quite dramatic!].   Be careful when pouring the hot syrup- it may be too much- stop pouring once the syrup level reaches the top of the baklava. If you add all the syrup, it could turn into a sticky mess.
Let set overnight, so that the syrup is fully absorbed by the baklava.
Perfect Fall Cheese Ball


Ingredients:
cream cheese, cheddar cheese, onions, salsa, ground cumin

Directions:
With a mixer, combine cream cheese, cheddar, onion, salsa and cumin. Mix until creamy.
Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours.
When ready to serve, roll ball into the crushed nacho chips and place bell pepper stem on top.
Serve with chips, vegetables or pretzels!
Low Fat Chocolate-Fudge Pudding Cake


Ingredients:
whole wheat pastry flour, all-purpose flour, sugar, baking powder, salt, egg, 1% low-fat milk, canola oil, vanilla extract, brewed coffee, light brown sugar, Splenda granular, walnuts, pecans, confectioners' sugar

Directions:
Preheat oven to 350°F
Coat a 1 1/2- to 2-quart baking dish with cooking spray.
Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend], cocoa, baking powder and salt in a large bowl.
Whisk egg, milk, oil and vanilla in a glass measuring cup.
Add to the flour mixture; stir with a rubber spatula until just combined.
Fold in chocolate chips, if using.
Scrape the batter into the prepared baking dish.
Mix hot coffee and brown sugar (or Splenda Granular] in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.]
Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.
Buffalo Chicken Dip Made With Cream Cheese - the Best One!


Ingredients:
cream cheese, cheddar cheese, celery

Directions:
Cut up chicken into small pieces and heat along with hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on a low setting until hot and bubbly.
Serve with celery sticks and crackers.
Taco Casserole


Ingredients:
onion, garlic clove, nonfat sour cream, fat-free cottage cheese, low-fat tortilla chips, low-fat cheddar cheese

Directions:
Heat oven to 400.
Spray cooking spray on bottom of a 2-quart casserole dish; set aside.
In a skillet, cook chicken, onion, peppers, and garlic clove until tender.
Add seasoning mix and taco sauce; set aside.
In a medium bowl, combine sour cream and cottage cheese; set aside.
Place half the crushed chips in the bottom of casserole dish.
Add meat mixture to cover the chips, then cover the meat with sour cream mixture.
Sprinkle with cheese and remaining crushed chips.
Bake, uncovered, for 30 minutes or until cheese has melted.
Green Chile Chicken Casserole


Ingredients:
onion, garlic clove, chicken broth, diced green chilies, sour cream, salt, ground cumin, fresh ground black pepper, corn tortillas, cheddar cheese

Directions:
Preheat oven to 350°F.
Spray bottom of large saucepan with cooking spray and saute garlic and onion until onions are soft.
Add chicken broth, green chiles, sour cream, salt, cumin black pepper and soup stirring with a whisk.
Bring to a boil, stirring constantly.
Remove from heat.
Spread 1 cup of soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
Arrange 4 tortillas over the top of soup mixture (it doesn't matter if there are some gaps--I end up tearing some in halves and fourths to spread them out with very little overlap or gaps--placing torn sides against flat sides of pan.].
Repeat layers (3 tortilla layers topped with 1/4 of remaining soup mixure, 1 cup chicken and 1/2 cup cheese.
Bake at 350°F for 30 minutes or until bubbly.
American Lasagna
Category: world-cuisine
By ETHELMERTZ

Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor.

Ingredients:
1 ½ pounds lean ground beef
1  onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 ½ teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12  dry lasagna noodles
2  eggs, beaten
1 pint part-skim ricotta cheese
½ cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions:
In a skillet over medium heat, brown ground beef, onion and garlic for 5 minutes; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 663.6
Fat: 29.5 g
Saturated fat: 15.2 g
Carbohydrates: 48.3 g
Sugars: 13.8 g
Dietary fiber: 4.2 g
Protein: 50.9 g
Cholesterol: 168.4 mg
Sodium: 1899.7 mg
Pizzazzy Arugula and Egg Flatbreads #Ragu


Ingredients:
pine nuts, eggs, olive oil, honey, fresh lemon juice, red onions, fresh thyme leave, sea salt, fresh ground black pepper, baby arugula, feta cheese

Directions:
Stir pine nuts in small skillet over medium heat until lightly toasted, 1 to 2 minutes. Remove from heat; set aside.
Preheat oven to 400 degrees. Place flatbreads on two 10x15-inch baking sheets. Spread 1/2 cup Ragu sauce evenly over each flatbread. Break an egg onto one side of each flatbread. Bake in 400 degree preheated oven 8 minutes or until egg whites are set.
Meanwhile, in medium bowl, whisk together vinegar, oil, honey, lemon juice, onion, thyme, salt and pepper. Add arugula; toss to coat.
Place flatbreads on 4 serving plates. Arrange arugula salad on sides of flatbreads opposite eggs. Sprinkle with cheese and pine nuts. Serves 4.
Hatch Chile Salsa
Category: appetizers-and-snacks
By COOKINGQUEEN75

You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!

Ingredients:
5  Hatch chile peppers, stems removed
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can diced tomatoes with roasted garlic
½  onion, roughly chopped
¼ cup chopped fresh cilantro
1 pinch garlic powder, or to taste

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.

Prep time: 10 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 8 servings

Calories: 63.3
Carbohydrates: 12.4 g
Sugars: 4.9 g
Dietary fiber: 2.4 g
Protein: 2.7 g
Sodium: 178.2 mg
Applemint Iced Tea


Ingredients:
of fresh mint, boiling water, fresh lime juice, apple

Directions:
Divide shredded fresh mint among the compartments of an ice cube tray, and fill with water. Freeze until solid.
Steep peppermint teabags with the boiling water for 10 minutes, then remove the teabags and chill tea until cold.
Combine apple juice with the chilled peppermint tea and fresh lime juice.
To serve, fill glasses with mint ice cubes and chopped apple, topping with peppermint tea.
Marinated Flank Steak


Ingredients:
Worcestershire sauce, soy sauce, red wine, brown sugar, honey, garlic cloves, ground ginger, shallot

Directions:
Mix all ingredients except steak in a sealable plastic bag. Place steak in the bag and close, squeezing out as much air as possible.
Let set in the refrigerator for 3 hours or up to overnight.
Grill to desired doneness and slice thinly on the bias.
Thai Garlic Ginger Coconut Rice


Ingredients:
garlic cloves, fresh ginger, coconut milk, water, salt

Directions:
In saucepan over medium low heat, add vegetable oil, garlic and ginger. Sauté 3 minutes, being careful not to burn garlic.
Add Jasmine Rice and stir until well coated.
Add Coconut Milk, water and salt. Bring to a boil.
Give one quick stir. Cover and reduce heat to lowest setting. Cook for 15 minutes.
Remove from heat. Let sit covered an additional 5 minutes before serving.
Mad Hatter


Ingredients:
"vodka"

Directions:
"Shake with ice and strain."
Energy Shot/Shooter


Ingredients:
"vodka"

Directions:
"Pour the vodka and the energy drink into a cocktail shaker with ice. Shake well and strain into a shot glasses for serving."
Christmas Morning Casserole Muffins
Category: bread
By michellej

These savory muffins freeze well so you can make these in advance.

Ingredients:
cooking spray
1 (16 ounce) package bulk pork sausage
2 cups half-and-half
1 cup baking mix (such as Bisquick®)
6  eggs
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer sausage to prepared muffin cups. Mix half-and-half, baking mix, eggs, salt, and black pepper together in a bowl; pour over sausage. Top each muffin with Cheddar cheese. Bake in the preheated oven until cooked through and cheese is melted, about 25 minutes.

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

Calories: 301.4
Fat: 23 g
Saturated fat: 10.9 g
Carbohydrates: 8.6 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 14.9 g
Cholesterol: 149.3 mg
Sodium: 728.9 mg
Bruschetta


Ingredients:
tomatoes, sweet onion, olive oil, fresh oregano, fresh basil, fresh parsley, parmesan cheese

Directions:
Preheat oven to 400 degrees.
In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley.
Place bread on baking sheet and top with tomato mixture.
Sprinkle with Parmesan cheese.
Bake in preheated oven for 8-10 minutes or until bottom of bread is browned.
Allow to cool 5 minutes before serving.
Green Bean and Potato Soup


Ingredients:
green beans, new potato, onion, thyme, milk

Directions:
"In a large saucepan add green beans, potatoes, onion and thyme if desired. Add enough water to cover and bring to a boil. Reduce heat and simmer until vegetables are tender add just enough milk to turn it milky, heat until milk warms. Do not boil. Serve in bowls GENEROUSLY sprinkled with salt and pepper."
Vegan Blueberry Muffins
Category: bread
By Christine

These juicy vegan blueberry muffins are made with applesauce and soy yogurt. They taste great, but best the same day.

Ingredients:
2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup white sugar
2 tablespoons white sugar
½ cup unsweetened applesauce
½ cup vanilla soy yogurt
¼ cup vegetable oil
2 teaspoons vanilla sugar
1 teaspoon vanilla extract
1 ¾ cups fresh blueberries
2 tablespoons brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 18 mins
Total time: 38 mins
Yields: 12 muffins

Calories: 193.4
Fat: 5.3 g
Saturated fat: 0.8 g
Carbohydrates: 34.2 g
Sugars: 16.3 g
Dietary fiber: 1.2 g
Protein: 2.9 g
Sodium: 253.2 mg
Cranberry Salsa


Ingredients:
fresh cranberries, sugar, green onions, fresh parsley

Directions:
Put cranberries and sugar a little at a time into a blender and pulse until coarsely chopped.  Scrape into a bowl and repeat until all berries/sugar have been processed.
Stir in remaining ingredients.  Mix well.  Cover and refrigerate for several hours or overnight.
Tomato Salsa without Onions
Category: appetizers-and-snacks
By Susan Baker

My mother-in-law loves Tex-Mex but has an onion allergy.  After several attempts, I invented an authentic tasting salsa that derives some of it's smokey flavor from the roasted pepper.  I've taken to roasting the peppers in bulk so I can always have some on hand.

Ingredients:
1  poblano pepper
3 cloves garlic, peeled
5  ripe tomatoes
1 cup chopped fresh cilantro
½ teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons lime juice

Directions:
Preheat the broiler. Place poblano pepper and garlic cloves on a medium baking sheet. Turning pepper frequently, broil at maximum distance from heat until browned, about 15 minutes. In a food processor, place roasted pepper, roasted garlic, tomatoes, cilantro, cumin, chili powder and lime juice. Process using pulse setting until an evenly chunky texture is obtained. Chill until serving.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 3 cups

Calories: 7
Fat: 0.1 g
Carbohydrates: 1.5 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 0.3 g
Sodium: 3.7 mg
Roasted Pork Loin With Apples and Cinnamon


Ingredients:
boneless pork loin roast, olive oil, ground black pepper, ground ginger, ground nutmeg, ground cinnamon, dry white wine, honey, lemon juice, apples

Directions:
Cooking Directions.
Rub pork loin with olive oil, pepper and 1/2 teaspoon each ginger, nutmeg and cinnamon.
In a small bowl, stir together the other half of the spices with the wine, honey, lemon juice and apple wedges.
Roast pork in shallow pan in a 350 degrees F. oven for 45 minutes to an hour, until internal temperature (measured with a meat thermometer] reads 155 degrees F.
Remove from oven, let roast rest for 10 minutes.
Meanwhile, simmer apple mixture in a small saucepan until apples are tender; stir in any pork roast juices. Serve sliced roast with apples and sauce.
Coleslaw II
Category: salad
By Kimberly

A great summertime cole slaw for picky eaters who don't like mayo!

Ingredients:
1 medium head cabbage, shredded
1  red bell pepper, seeded and chopped
1  yellow bell pepper, seeded and chopped
1  onion, chopped
3  carrots, grated
2 stalks celery, chopped
1 ½ cups cider vinegar
1 cup vegetable oil
½ cup white sugar
2 teaspoons dry mustard
3 teaspoons dried dill weed

Directions:
In a large bowl, toss together cabbage, red pepper, yellow pepper, onion, carrots and celery.  Refrigerate until serving. In a small bowl, whisk together the vinegar, oil, sugar, mustard and dill.  Pour over salad and toss to coat just before serving.

Prep time: 30 mins
Total time: 30 mins
Yields: 8 servings

Calories: 357.2
Fat: 27.8 g
Saturated fat: 4.3 g
Carbohydrates: 25.5 g
Sugars: 19.1 g
Dietary fiber: 4.4 g
Protein: 2.5 g
Sodium: 48.7 mg
Banana Split Sundae Cookies


Ingredients:
margarine, brown sugar, bananas, eggs, vanilla extract, rolled oats, whole wheat flour, all-purpose flour, baking soda, salt, vanilla ice cream

Directions:
Preheat oven to 350°F.
Beat margarine and sugar in bowl until creamy.
Add bananas, eggs and vanilla; beat well.
In another bowl, combine oats, flour, baking soda, salt and chocolate chips.
Add to banana mix. Mix well.
Drop by 1/4 cupfuls onto ungreased cookie sheet, 3 inches apart.
Spread dough into 3 inch (or more] circles.
Bake at 350°F 14 to 16 minutes, until edges are light golden color.
Cool 1 min on sheet; remove to wire rack and cool completely.
Store loosely covered at room temperature.
Top with ice cream and topping.