Type what you have

Ingredients

• ✓ sunflower seed
• peanut butter
• brown sugar
• corn syrup
• butter
• vanilla extract
• rolled oat
• coconut
• raisin
• semisweet chocolate chip

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

Ingredients

• ✓ sunflower seed
• all-purpose flour
• whole wheat flour
• salt
• baking soda
• butter
• brown sugar
• sugar
• egg
• vanilla extract
• coconut

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

Ingredients

• ✓ sunflower seed
• sugar
• brown sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• rolled oat
• coconut

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

Ingredients

• ✓ sunflower seed
• peanut butter
• brown sugar
• honey
• vanilla extract
• cocoa powder
• rice cereal
• rolled oat
• coconut
• sesame seed

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

Ingredients

• ✓ sunflower seed
• rolled oat
• whole wheat flour
• wheat nugget cereal
• barley nugget cereal
• cinnamon
• egg
• applesauce
• honey
• brown sugar
• vegetable oil
• walnut
• mixed fruit

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

Ingredients

• ✓ sunflower seed
• brown sugar
• honey
• butter
• peanut butter
• banana
• vanilla extract
• whole wheat flour
• oat bran
• rolled oat
• baking soda
• salt
• pumpkin pie spice
• cranberry
• semisweet chocolate chip

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

Ingredients

• ✓ sunflower seed
• cooking spray
• crispy rice cereal
• oat cereal rings
• raisin
• chocolate chip
• honey
• brown sugar
• peanut butter
• vanilla extract

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

Ingredients

• ✓ sunflower seed
• decorating candy
• silver dragee
• lemon juice
• confectioners' sugar
• fruit leather
• marshmallow
• milk chocolate
• black decorating gel
• green food coloring
• confectioners' sugar
• vanilla extract
• butter
• cream cheese
• baking powder
• all-purpose flour
• egg
• white sugar
• white sugar
• butter
• water
• cocoa powder

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

Ingredients

• ✓ sunflower seed
• vanilla extract
• corn syrup
• sugar
• stevia
• gelatin
• water
• vanilla extract
• cinnamon
• peanut butter
• milk
• butter
• stevia marshmallow creme
• sesame seed
• pumpkin seed
• raisin
• oat

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

Ingredients

• ✓ sunflower seed
• cabbage
• ramen noodle
• vegetable oil
• sugar
• white vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Toss together the cabbage, noodles and sunflower seeds or almonds.
3. 3 Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

By Tamera

Ingredients

• ✓ sunflower seed
• broccoli coleslaw mix
• almond
• ramen noodles
• canola oil
• white sugar
• white wine vinegar
• green onion

Instructions

1. 1 Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles in a bowl.
2. 2 Whisk canola oil, sugar, vinegar, and ramen noodle seasoning packet together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in the refrigerator before serving, 1 ½ hours.

By ASMITH27516

Ingredients

• ✓ sunflower seed
• coleslaw mix
• beef-flavored ramen noodle
• almond
• green onion
• water chestnut
• canola oil
• vinegar
• white sugar

Instructions

1. 1 Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
2. 2 Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.

By Allrecipes Member

Ingredients

• ✓ sunflower seed
• beef ramen noodle
• water
• olive oil
• apple cider vinegar
• sucralose sweetener
• coleslaw mix
• green onion

Instructions

1. 1 Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
2. 2 Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

By WebsByMegan

Ingredients

• ✓ sunflower seed
• ramen noodle
• chicken seasoning
• coleslaw mix
• carrot
• almond
• green onion
• vinegar

Instructions

1. 1 Crush ramen noodles into a large bowl. Pour seasoning packets into a jar.
2. 2 Add coleslaw mix, almonds, sunflower seeds, and green onions to ramen noodles. Mix until well combined.
3. 3 Add vinegar to ramen seasoning; cover the jar and shake until well mixed. Pour dressing over coleslaw mixture and toss to coat. Refrigerate until flavors have blended, about 1 hour.

By SloppyJo

Ingredients

• ✓ sunflower seed
• coconut milk
• red curry paste
• cilantro
• lime
• salt
• elbow macaroni
• broccoli floret
• curry powder
• nutritional yeast
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk

Ingredients

• ✓ sunflower seed
• ramen noodle
• almond
• butter
• white sugar
• vegetable oil
• red wine vinegar
• soy sauce
• bok choy
• sweet onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
3. 3 Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
4. 4 Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
5. 5 Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

By LifeLearner

Ingredients

• ✓ sunflower seed
• canola oil
• white sugar
• water
• balsamic vinegar
• chicken-flavored ramen noodle
• seasoning packet
• broccoli coleslaw mix
• green onion
• cashew

Instructions

1. 1 Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved.
2. 2 Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.

By Molly

Ingredients

• ✓ sunflower seed
• pork sausage
• coleslaw mix
• carrot
• green onion
• garlic
• soy sauce
• sesame oil
• ginger

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Add coleslaw mix, carrots, green onions, garlic, soy sauce, and sesame oil. Cook and stir until vegetables are tender, 7 to 10 minutes. Stir in sunflower seeds and ginger.

By Cara

Ingredients

• ✓ sunflower seed
• mayonnaise
• ramen noodles
• apple cider vinegar
• white sugar
• celery seed
• olive oil
• sesame oil
• almond
• broccoli coleslaw mix
• onion

Instructions

1. 1 Combine mayonnaise, seasoning packet, vinegar, sugar, and celery seeds in a bowl; chill dressing in the refrigerator until ready to use.
2. 2 Heat olive oil and sesame oil in a skillet over medium heat. Add ramen noodles and almonds; cook and stir until toasted, stirring frequently, 3 to 5 minutes. Cool.
3. 3 Combine ramen noodle mixture, broccoli coleslaw mix, onion, sunflower seeds, and dressing in a bowl; stir to coat.

By Donna Leigh

Ingredients

• ✓ sunflower seed
• ramen noodle
• broccoli coleslaw mix
• pineapple
• cilantro
• green onion
• white sugar
• cider vinegar
• olive oil
• sesame oil
• black pepper
• cayenne pepper

Instructions

1. 1 Crush ramen noodles and set seasoning packets aside.
2. 2 Heat a large skillet over medium-low heat. Cook and stir crushed ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Remove from heat and set aside.
3. 3 Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large serving bowl.
4. 4 Make dressing: Whisk together sugar, vinegar, olive oil, sesame oil, black pepper, cayenne pepper, and ramen seasoning packets in a medium bowl until smooth. Pour over slaw mixture; toss to coat.
5. 5 Mix in toasted ramen noodles and sunflower seeds just before serving.

By Faith

Ingredients

• ✓ sunflower seed
• edamame
• chickpea
• red onion
• red bell pepper
• carrot
• cranberry
• olive oil
• honey
• apple cider vinegar
• mayonnaise
• celery salt
• cayenne pepper

Instructions

1. 1 Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

By Jenny

Ingredients

• ✓ sunflower seed
• ramen noodle pasta
• pine nut
• butter
• bok choy
• chicken breast
• green onion
• snow pea
• water chestnut
• vegetable oil
• rice wine vinegar
• white sugar
• soy sauce
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Ingredients

• ✓ sunflower seed
• bok choy
• napa cabbage
• carrot
• red bell pepper
• ramen noodle
• seasoning packet
• almond
• white sugar
• olive oil
• soy sauce
• cider vinegar
• peanut butter
• sugar
• curry powder
• red pepper flakes

Instructions

1. 1 Mix bok choy, napa cabbage, carrots, and bell pepper together.
2. 2 Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.
3. 3 Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.
4. 4 Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.
5. 5 Toss vegetables, noodle mixture, and dressing together. Serve immediately.

By Sandra Swan

Ingredients

• ✓ sunflower seed

Instructions

1. 1 Pour sunflower seeds into the container of a high-powered blender, such as a Vitamix®, and secure lid.
2. 2 Select Variable 1. Slowly increase speed to Variable 10, then switch from Variable to High. Use the tamper to push sunflower seeds into the blades, and mix until sunflower seed butter develops an oily sheen. Store in an airtight container.

By thedailygourmet

Ingredients

• ✓ sunflower seed
• salt

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

Ingredients

• ✓ sunflower seed
• water
• sea salt

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

Ingredients

• ✓ sunflower seed
• watermelon
• feta cheese

Instructions

1. 1 Combine watermelon, feta cheese, and sunflower seeds in a large bowl; toss. Serve immediately.

By jannet

Ingredients

• ✓ sunflower seed
• broccoli floret
• cauliflower
• red onion
• italian dressing

Instructions

1. 1 In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

By Deb

Ingredients

• ✓ sunflower seed
• brown sugar
• walnut
• sesame seed
• pumpkin seed
• cranberry

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Heat brown sugar in a saucepan over medium-low heat until melted; stir in walnuts and sesame seeds until walnuts are coated with sugar and sesame seeds. Transfer coated walnuts to the prepared baking sheet; set aside until cooled.
3. 3 Mix coated walnuts, pumpkin seeds, sunflower seeds, and cranberries together in a bowl.

By Chef Boyardee

Ingredients

• ✓ sunflower seed
• mixed salad greens
• dried cranberry
• tomato
• avocado
• raspberry walnut vinaigrette

Instructions

1. 1 In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.

By Haley