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Trail Mix Bars
Dessert American

Trail Mix Bars

4.6

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Mix crispy rice cereal, oat cereal rings, sunflower seeds, raisins, and chocolate chips together in a large bowl.
  3. 3 Stir honey and brown sugar in a saucepan, place over high heat, and bring to a boil. Stir and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla extract until smooth and well blended.
  4. 4 Pour the hot peanut butter mixture into the dry ingredients and stir until all dry ingredients are moistened.
  5. 5 Press the mixture into the prepared baking dish to make an even layer.
  6. 6 Let cool and cut into bars.

By leeka

No-Bake Nutty Oat Bars
Dessert American

No-Bake Nutty Oat Bars

3.7

Prep
135 min
Cook
15 min
Total
150 min

Instructions

  1. 1 In a bowl, combine the oats, raisins, and seeds.
  2. 2 Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted.
  3. 3 Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined.
  4. 4 Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly.
  5. 5 Refrigerate until the oat mixture sets.
  6. 6 Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature.
  7. 7 For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit.
  8. 8 Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside.
  9. 9 Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water.
  10. 10 Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes.
  11. 11 Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat.
  12. 12 Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream.
  13. 13 Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column.
  14. 14 If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days

By In The Raw

Oatmeal Peanut Butter Bars
Dessert

Oatmeal Peanut Butter Bars

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine peanut butter, brown sugar, corn syrup, butter, and vanilla together in a large bowl until smooth. Stir in oats, coconut, sunflower seeds, raisins, and chocolate chips; press mixture into the prepared pan.
  3. 3 Bake in the preheated oven for 20 to 25 minutes; let cool on a wire rack before cutting into bars.

By Karen Heise

Sunflower Drop Cookies
Dessert

Sunflower Drop Cookies

2.0

Prep
Cook
Total

Instructions

  1. 1 In a large mixing bowl, cream together sugar and butter or margarine. Beat in eggs and vanilla.
  2. 2 Stir in flour, salt and baking soda. Add coconut and sunflower seeds. Mix together well.
  3. 3 Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.

By Karen D

Sunflower Oatmeal Cookies
Dessert

Sunflower Oatmeal Cookies

4.5

Prep
20 min
Cook
12 min
Total
52 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, cream together the white sugar, brown sugar, and butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds. Stir in coconut if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Leave room for spreading.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge. Allow cookies to set for a few minutes on the sheet before removing to wire racks to cool completely.

By Brett

Bird Seed Squares
Dessert

Bird Seed Squares

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the cocoa powder, rice cereal, oats, coconut, and sesame seeds. Set aside.
  2. 2 In a saucepan over medium heat, stir together the peanut butter, brown sugar, honey, and vanilla. Cook and stir until melted and loose. Pour over the cereal mixture, and stir to coat evenly. Press lightly into a buttered 9x13 inch baking dish. Cool for about 1 hour to firm, then cut into squares.

By LIFESDISASTER

Jo-Ann's Power Bars
Dessert

Jo-Ann's Power Bars

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
  2. 2 In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
  3. 3 Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.

By Arielle CE McGovern

Very Cranberry Chocolate Chip Cookies
Dessert

Very Cranberry Chocolate Chip Cookies

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, mix together the brown sugar, honey, butter and peanut butter until smooth. Stir in the banana and vanilla. Combine the whole wheat flour, oat bran, oats, baking soda, salt and pumpkin pie spice in a separate bowl. Stir the dry ingredients into the wet ingredients until it forms a smooth dough. Mix in the cranberries, chocolate chips and sunflower seeds. Drop by spoonfuls onto an ungreased baking sheet.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, until cookies are lightly browned at the edges.

By Hannah

Halloween Cyclops Cupcakes
Dessert

Halloween Cyclops Cupcakes

Prep
30 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth.
  3. 3 Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared muffin cups, filling each 2/3 to the top using an ice cream scoop.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 15 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 1 hour.
  5. 5 Beat cream cheese and 1/4 cup butter together in a bowl until creamy. Mix in vanilla extract. Stir in 1 cup confectioners' sugar gradually until frosting is smooth. Mix in green food coloring.
  6. 6 Frost each cupcake with a thin layer of green frosting and refrigerate for 30 minutes to make decorating easier. Frost with a second thin layer of green frosting.
  7. 7 Draw a small dot with the black decorating gel on each candy-coated milk chocolate piece for the pupil. Cut marshmallows into 4 slices with a sharp knife and stick 1 blue pupil in the center of each marshmallow piece.
  8. 8 Cut fruit leather into crescent shapes or semi-circles for the mouths using small sharp scissors.
  9. 9 Mix 2 tablespoons confectioners' sugar with lemon juice in a bowl to make icing. Glue silver dragees onto the fruit leather mouths using a toothpick dipped in icing.
  10. 10 Assemble cyclops by placing a mouth and one marshmallow eye onto each cupcake. Stick 2 sunflower seeds on top of the cupcake for the horns.

By mooku007

Homemade Sunflower Butter
Snack American

Homemade Sunflower Butter

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add sunflower seeds to a high-powered blender, such as a Vitamix; secure lid.
  2. 2 Select Variable 1, slowly increase speed to Variable 10, then switch to High, according to manufacturer's instructions. Push sunflower seeds into blades with the tamper; blend until sunflower butter develops an oily sheen. Season with salt. Store in an airtight container.

By thedailygourmet

Smoked Sunflower Seeds
Appetizer American

Smoked Sunflower Seeds

Prep
5 min
Cook
180 min
Total
305 min

Instructions

  1. 1 Bring water and salt to a boil in a large saucepan over high heat. Turn off heat; stir in sunflower seeds and let sit for 2 hours.
  2. 2 Preheat the smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's directions.
  3. 3 Drain water from sunflower seeds; do not rinse. Place seeds inside a disposable foil pan.
  4. 4 Smoke in the preheated smoker for 3 hours, shaking the pan every hour. Set seeds aside to cool.

By Soup Loving Nicole

Broccoli Salad with Bacon
Dinner American

Broccoli Salad with Bacon

4.9

Prep
10 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, 5 to 10 minutes. Crumble.
  2. 2 Combine crumbled bacon with broccoli, sunflower seeds, and red onion in a large bowl.
  3. 3 Mix mayonnaise, sugar, and vinegar together in a separate bowl. Pour over broccoli mixture and mix together. Refrigerate for at least 20 minutes before serving.

By Issaarnold

Barb's Broccoli-Cauliflower Salad
Salad American

Barb's Broccoli-Cauliflower Salad

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  3. 3 Combine bacon, cauliflower, broccoli, sunflower seeds, and onion in a large bowl.
  4. 4 Whisk salad dressing, sugar, and vinegar together in a jug until blended. Pour over cauliflower mixture and toss to coat.
  5. 5 Refrigerate salad and allow to chill before serving.

By Tom

Broccoli and Ramen Noodle Salad
Lunch American

Broccoli and Ramen Noodle Salad

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Combine slaw mix, broken noodles, and green onions together in a large salad bowl.
  2. 2 Whisk sugar, vinegar, oil, and ramen seasoning packets together in a small bowl; pour over salad and toss to evenly coat. Refrigerate until chilled.
  3. 3 Top with peanuts and sunflower seeds before serving.

By Effie and Jarmen

Creamy Kale Salad
Salad American

Creamy Kale Salad

4.9

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix kale, red onion, and raisins in a large bowl.
  2. 2 Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

By QueenDumpPour

Honey Nut Granola
Breakfast American

Honey Nut Granola

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Stir oats, almonds, pecans, and sunflower seeds together in a large bowl. Mix oil, honey, cinnamon, and vanilla together in a smaller bowl; pour over dry ingredients and mix well. Spread mixture onto two ungreased baking sheets.
  3. 3 Bake in the preheated oven until golden, about 20 minutes, stirring halfway through. Remove from the oven and let cool completely before storing.

By KARENEMB

Easy Broccoli Bacon Salad
Salad American

Easy Broccoli Bacon Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine bacon, broccoli, raisins, onion, and sunflower seeds in a large bowl.
  3. 3 To make the dressing: Whisk mayonnaise, sugar, and red wine vinegar together in a small bowl until dressing is smooth.
  4. 4 Pour over broccoli mixture and stir to coat.

By readycooker

Carrot Rice Nut Burger
Dinner American

Carrot Rice Nut Burger

4.0

Prep
60 min
Cook
90 min
Total
150 min

Instructions

  1. 1 In a large pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
  2. 2 Preheat the grill for high heat.
  3. 3 Using a food processor, grind the toasted cashews and sunflower seeds to a fine meal. Transfer to a large bowl. Pulse the onion and carrots in the food processor until finely shredded, and mix with the ground nuts. Place the cooked rice and olive oil in the food processor, and pulse until smooth. Mix into the bowl. Season with salt. Form the mixture into patties.
  4. 4 Oil the grill grate. Grill the patties 6 to 8 minutes on each side, until nicely browned.

By Janice Joyner

Broccoli Raisin Salad
Lunch American

Broccoli Raisin Salad

4.9

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and cool. Chop bacon.
  2. 2 Mix broccoli, bacon, red onion, and raisins in a bowl.
  3. 3 Whisk mayonnaise, sugar, and vinegar together in a bowl; stir dressing into broccoli mixture until evenly coated. Cover bowl and refrigerate for flavors to blend, about 1 hour. Sprinkle salad with sunflower seeds.

By ed smith

Sugar Snap Pea Salad with Lemon and Dill
Side Dish American

Sugar Snap Pea Salad with Lemon and Dill

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

By VirginiaWillis

Sunflower Seed Pate in Collard Wrap
Lunch American

Sunflower Seed Pate in Collard Wrap

4.8

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.
  2. 2 Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.

By Misty Shively-Young

Yummy Summer Pea Salad
Lunch American

Yummy Summer Pea Salad

4.5

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Toss bacon, peas, raisins, Cheddar cheese, onion, and sunflower seeds together in a bowl until well combined.
  2. 2 Whisk mayonnaise, vinegar, and sugar together in a small bowl until smooth.
  3. 3 Pour dressing over salad; toss to coat.
  4. 4 Cover the bowl; refrigerate until chilled, about 1 hour.

By TabbyKat

Best Ramen Noodle Salad
Salad American

Best Ramen Noodle Salad

4.6

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
  3. 3 Bake noodle mixture in the preheated oven until fragrant and toasted, 10 to 15 minutes. Set aside to cool to room temperature.
  4. 4 Combine coleslaw mix and green onions in a large bowl; sprinkle cooled noodle mixture over the top.
  5. 5 To make the dressing: Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until smooth.
  6. 6 Pour dressing over noodle mixture and toss to coat. Enjoy!

By Nicole Burnham

Chocolate Chip and Coconut Lunchbox Cookies
Lunch American

Chocolate Chip and Coconut Lunchbox Cookies

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
  2. 2 Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
  3. 3 Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
  4. 4 Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.

By Cheerios

Flax and Sunflower Seed Bread
Bread & Baking American

Flax and Sunflower Seed Bread

4.8

Prep
10 min
Cook
30 min
Total
180 min

Instructions

  1. 1 Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Cycle; press Start. Add the sunflower seeds when the alert sounds during the Knead Cycle.

By Erna Walmsley