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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

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

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

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

Carrot and Sunflower Seed Bread
Lunch European

Carrot and Sunflower Seed Bread

4.0

Prep
20 min
Cook
18 min
Total
83 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt.
  3. 3 Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes.
  4. 4 Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes.
  5. 5 Brush tops of buns with 1 tablespoon milk.
  6. 6 Bake in the preheated oven until golden brown, 15 to 17 minutes.

By Kristina Mulcahy Krogh

Homemade Honey-Sunflower Butter

Homemade Honey-Sunflower Butter

Prep
10 min
Cook
Total
10 min

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

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

Berry Nut and Seed Crunch
Appetizer

Berry Nut and Seed Crunch

4.0

Prep
10 min
Cook
10 min
Total
50 min

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

Broccoli and Bacon Salad
Lunch

Broccoli and Bacon Salad

3.7

Prep
15 min
Cook
10 min
Total
25 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. Tear bacon into small pieces.
  2. 2 Combine broccoli, bacon, sunflower seeds, and green onions in a bowl.
  3. 3 Whisk mayonnaise, vinegar, and sugar together in a bowl; pour over broccoli mixture and toss to coat.

By Diana Bull

Savory TMT Sandwich Filling
Lunch

Savory TMT Sandwich Filling

4.0

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
  2. 2 Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.

By Ellen Fitzpatrick

Rye Soda Bread

Rye Soda Bread

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.
  3. 3 Combine remaining 2 teaspoons caraway seeds, rye flour, all-purpose flour, baking soda, and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
  4. 4 Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed-oat mixture all over the top and into the cracks.
  5. 5 Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing.

By LauraF

Sunflower Almond Wheat Bread
Snack

Sunflower Almond Wheat Bread

4.0

Prep
30 min
Cook
30 min
Total
150 min

Instructions

  1. 1 In a small mixing bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes.
  2. 2 In a large bowl, combine the yeast mixture with sunflower seeds, flour and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  3. 3 Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a loaf and place it into the prepared pan. Brush the top with almond oil and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack 20 minutes before slicing.

By Alex Storey

Oat-Free and Gluten-Free Granola Bars (Clean Eating)
Lunch

Oat-Free and Gluten-Free Granola Bars (Clean Eating)

4.5

Prep
10 min
Cook
3 min
Total
133 min

Instructions

  1. 1 Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit-and-nut mixture is combined.
  2. 2 Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a saucepan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.
  3. 3 Pour coconut oil mixture over fruit and nut mixture; stir until granola mixture takes on the consistency of wet sand, about 1 minute.
  4. 4 Line a baking sheet with waxed paper. Pour granola mixture onto sheet; place a second sheet of waxed paper on top of granola mixture. Push down on the waxed paper with your hands until granola mixture has been evenly spread. Pack very tightly so bars will not fall apart.
  5. 5 Let cool until granola has hardened, 2 to 3 hours. Cut into bars.

By princessgertie

Tangy Broccoli Salad
Lunch

Tangy Broccoli Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
  2. 2 Toss together broccoli, green onions, sunflower seeds, raisins, and crumbled bacon in a large bowl.
  3. 3 Mix together mayonnaise, sugar, and red wine vinegar in a small bowl. Toss with vegetables to coat. Cover and chill in the refrigerator until serving.

By Jennifer Stephens

My Cousin Maxi's Broccoli Salad
Dinner

My Cousin Maxi's Broccoli Salad

4.9

Prep
10 min
Cook
10 min
Total
30 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. Crumble once cool enough to handle.
  2. 2 Combine bacon, broccoli, raisins, green onions, and sunflower seeds in a large bowl.
  3. 3 Stir mayonnaise, sugar, and apple cider vinegar together. Pour over broccoli mixture and toss until well combined.

By Yoly

Sweet Broccoli Salad
Dinner

Sweet Broccoli Salad

Prep
10 min
Cook
10 min
Total
20 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. Crumble once cool enough to handle.
  2. 2 Combine bacon, broccoli, Cheddar cheese, green onions, and sunflower seeds in a large bowl.
  3. 3 Stir mayonnaise, sweetener, and apple cider vinegar together in a small bowl. Pour dressing over broccoli mixture and toss until well combined.

By Yoly

Lettuce, Avocado and Sunflower Seed Salad
Lunch

Lettuce, Avocado and Sunflower Seed Salad

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
  2. 2 In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

By Barrett