Roasted Pumpkin Seeds

(Carter LOVES these!!!!)

1 1/2 cups raw whole pumpkin seeds
2 teaspoons olive oil (or butter, melted)
1 pinch of salt (I like to use Lawry's Seasoned Salt)

Directions

1. Preheat oven to 300 degrees F
2. Toss seeds in a bowl with the olive oil (or melted butter) and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Bunny Blondies

8 medium carrots (about 1 pound)
2 1/2 cups flour
1/2 teaspoon baking soda
2 1/2 teaspoons cinnamon
1 teaspoon salt
1 1/2 sticks butter, softened
1 cup packed light brown sugar
1/3 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup butterscotch chips
1 cup finely chopped walnuts (optional)

* Adjust the oven rack so that it's in the center and heat the oven to 350 degrees.  Coat a 9x13 inch baking dish with cooking spray.
* Peel and trim the carrots.  Use a box grater to finely shred each carrot on a sheet of waxed paper (you should end up with about 3 cups)
* In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.  Set the mixture aside.
* With a hand or stand mixer set on medium speed, blend the butter and both sugars until pale and fluffy, about 3 minutes.  Add the eggs and the vanilla and continue beating on medium speed until well blended.  Reduce the mixer's speed to low and add the carrots (use the waxed paper to dump them into the bowl)  Mix in the butterscotch chips and, if desired, the walnuts.
* Use a wooden spoon to blend the flour mixture into the wet ingredients, scraping down the sides of the bowl as you work.  Pour the batter into the prepared dish and use a large spoon or spatula to spread it evenly. 
* Bake the batter, rotating the pan halfway through, until it has risen slightly and the top has formed a thin, brittle crust, about 30 to 35 minutes.  Be careful not to overbake.  To test for doneness, insert toothpicks 1 inch from the edge, 2 inches from the edge, and in the center.  The first toothpick should come out clean, the second with a little batter, and the third with a little more batter. 
* Place the pan on a wire rack and let it completely.  Run a knife around the rim of the pan, then divide the contents into 24 bars.

Chex Mix (Sweet-n-Chewy)

(Veronica's yummy recipe!!!!)

1 1/3 C. White corn syrup
1 1/3 C. White sugar
2 Squares of Butter(not margarine)
Bring to a boil and boil 4 minutes

Corn chex
Rice chex
Golden grahams
Mixed nuts of choice

I don't have measurements on the cereal, but I usually use half of each chex and the full box of Golden Grahams. I seem to just use cashew halves and slivered almonds but any nut you like is good. Mix all cereals and nuts pour boiling mixture over. You stir a lot. I stir it throughout the following hour or so cause it likes to settle to the bottom:-)

Granola

• 1/3 cup honey
• 1/3 cup light brown sugar
• 6 tablespoons butter, melted
• 1 tablespoon vanilla
• 4 cups old-fashioned rolled oats
  

• 1/3 cup wheat germ
• 1/2 cup sweetened coconut
• 1/2 cup sliced Almonds

Heat the oven to 300º. Line cookie sheet with aluminum foil. In a large bowl, combine the honey, brown sugar, butter, and vanilla. Add the oats and wheat germ, then stir the mixture until it's evenly blended.

1. Spread the granola onto the prepared cookie sheets and bake for 20 minutes, stirring once halfway through to keep it from burning and encourage even baking. Remove the pans from the oven and stir the granola again. Add the coconut and almonds, then return the pans to the oven to bake 10 minutes more. Note: Keep an eye on the granola during this period and stir it occasionally so that it doesn't burn. Remove the granola from the oven and stir it one last time. Allow it to cool completely on the pans, about 15 minutes. When it has cooled, stir in dried fruit if desired, then transfer the granola to an airtight container. The granola can be stored for up to four weeks.
   
   
   You can also add dried fruit like cranberries mango pineapple etc. The one I made for NYC had half the 1/3 of wheat germ and the rest filled with flax seed, so really you can add anything and it will taste good :) Enjoy!