White Chocolate Popcorn

2 bags popped Orville Redenbacher Old Fashioned Microwave Popcorn
1 12oz. bag White chocolate chips
2-3 c. desired candy

Place popcorn in a large bowl. Microwave white chocolate chips on 70% power until barely melted, stir after 40 seconds and continue to cook until barely melted.
Pour over popcorn and stir until well coated. Add candy and gently stir. Pour on cookie sheet and allow to dry.

Submitted by: Heidi

White Bean Dip with Pita Chips

This is so Fantastic!! Easy to double to serve for a party.

1 (15 oz) can cannellini beans, drained and rinsed
2 garlic cloves
2 TB. fresh lemon juice
1/3 c. olive oil, plus 4 TB.
1/4 c. (loosely packed) fresh Italian parsley leaves.
salt
pepper
6 pitas
1 tsp. dried oregano

Preheat oven to 400 degrees.

Place the beans, garlic, lemon juice, 1/3 c. olive oil and parsley in the food processor. Pulse until mixture is coarsely chopped. Season with salt and pepper to taste. Transfer to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange pitas on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out evenly. Sprinkle with oregano, salt and pepper. Bake for 8-12 minutes, or until toasted and golden in color.

Serve pitas warm or room temperature alongside the bean dip.

*can also but pita chips, but these are so easy to make and so delicious.

Submitted by: Kamdyn

Granola

6 c. rolled oats
1/2 to 1 c. wheat germ
1 c. unsweetened coconut
1 c. ribbon coconut
1/4 c. sesame seeds
1 tsp. almond extract
2 TB. vanilla
1 c. nuts (or more)
1/2 c. sunflower seeds
1 c. oil
1 c. honey
1 c. raisins

Mix grains, nuts, seeds and coconut together thoroughly. Pour oil and honey over mixture and stir well. Spread on lightly oiled cookie sheet and bake at 300 degrees for 30 minutes until golden brown. Mix in raisins, vanilla and almond extract. Put back in oven and 5-10 minutes more. Pour granola into a large bowl and drizzle with 1/2 c. additional honey. Stir well and allow to cool.

Submitted by: Heidi

Pumpkin Bars

3/4 c. honey
4 lg. eggs
1 c. oil
Beat until light and fluffy

2 c. pumpkin
1 c. unbleached flour
3/4 c. whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
Mix all together and pour in a jelly roll pan.
Bake 25-30 minutes at 350 degrees. Let cool

Frosting:
8 oz. cream cheese
1/2 c. softened butter
1 tsp. vanilla
1 c. honey
Cream together and frost bars

Submitted by: Heidi

Roti Jala (Malaysian style crepes)

Goes well with Malaysian curry!

3 c. flour
2 medium eggs, beaten
1 c. water
1 small can evaporated milk (or 1/2 of a big can)
2 TB. butter, melted
pinch of salt

1. Mix flour with evaporated milk, beaten eggs, pinch of salt and melted butter. Mix until smooth. Can use hand mixer.
2.Strain the batter. If the batter is thick add some water to make it a dropping consistency.
3. Heat griddle and grease with a little butter.
4. Put the batter into a roti jala mold and move it clockwise.
5. When the batter is cooked, take off griddle and fold into a triangle.
6. Keep making crepes until the batter is gone.

Submitted by: Junko

Peanut Butter Rice Crispy Squares

1/2 c. sugar
1/2 c. light corn syrup
pinch of salt
1 c. peanut butter
2 c. rice crispy cereal

Frosting:
4 TB. butter
1/4 c. packed brown sugar
1 TB milk
1/2 tsp. vanilla
1 1/4 c. powdered sugar

Combine granulated sugar, corn syrup and salt. Cook and stir until sugar is dissolved. Blend in peanut butter. Stir in cereal. Pat evenly into a foil lined pan. In a small saucepan, melt butter and brown sugar; remove from heat. Add the milk and vanilla. Stir in powdered sugar, beat smooth. Remove cereal mixture from pan, peel off foil. Frost bars. Chill and cut into small bars.

Submitted by: Jane