Hemp seed energy balls

Raw Banana and Chocolate Breakfast Smoothie

1/2 banana (frozen is best, or you can add some ice)
1 medjool date
1 Tbs almond butter (or other "butter" of choice)
1/2 cup almond milk (or milk of choice)
1+ tsp freshly ground flaxseed
1 Tbsp raw cacoa powder or 2 Tbsp cocoa powder

Put it all in a blender and enjoy. 

Thick, Chewy Granola Bars

From http://smittenkitchen.com/2010/02/thick-chewy-granola-bars/ - 

This is probably the most flexible recipe I’ve posted. When it comes to granola, what you’re looking for is a basic proportion of chunky (nuts, dried fruit) to sticky (syrups, sugar, butter or oils) and from there, you can really go to town. The vanilla is optional. The cinnamon is optional. You can use no dried fruit or you can use all dried fruit in your 2 to 3 cup mix. You can toss in things like puffed rice cereal or flax seeds. In the comments, I’d love to hear what mix you came up with and how you liked it. I can only imagine the possibilities.
Of note: The original recipe calls for something called “sticky bun sugar” which can be made at home with sugar, butter and corn syrup. It is for this reason that corn syrup is listed within one ingredient but also separately, and I used all butter rather than two different fats. Whether the corn syrup can be entirely replaced with honey or maple syrup or the butter can be entirely replaced with a healthier oil is worth auditioning, I just didn’t. Yet. I can tell you this: as is, this is the best granola bar I’ve ever eaten.

1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
6 tablespoons melted butter
1/4 cup honey, maple syrup or corn syrup
2 tablespoons light corn syrup (see Note above)
1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)

Once cool, a serrated knife (or bench knife) to cut the bars into squares. [Updating to note, as many had crumbling issues:] If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.
*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. My mix: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans and 1/2 cup dried unsweetened coconut flakes. Because my pieces were all pretty coarse, I pulsed them in the food processor a few times to break it up a little, though this isn’t necessary if you don’t mind yours chunkier.

Soft Pretzels

1 1/2 cup warm water

1 TBSP yeast

1 Tb sugar

1 tsp salt

4 cups flour

Add sugar to warm water then sprinkle yeast on top. Cover with a towel and let sit for 6-10 minutes as yeast activates and starts to foam and then stir to dissolve. In a large mixing bowl combine flour and salt. Stir in yeast mixture and knead 5-10 minutes. Add more flour as needed to reduce stickiness.

Divide dough in to 12 pieces and roll each piece into a long rope or "snake". Twist into pretzel shape and place on nonstick baking sheet. Make an egg wash with one egg white and a TBSP of water, lightly beaten together. For salty pretzels, brush pretzels with egg wash then sprinkle liberally with Kosher salt. For sweet pretzels, brush with egg wash and don't do anything else until they're done baking.

Bake at 425 degrees for 13 minutes or until lightly browned. Remove from oven and liberally brush with melted butter. Take the sweet pretzels and brush top with melted butter and then dip/sprinkle in cinnamon/sugar mix. These are best when served fresh from the oven and soooo good.

Caramel Corn

Mom and I made this last time she was visiting. SO GOOD!!

Ingredients:

• 10 to 12 quarts of freshly popped popcorn (1 lb. uncooked kernels) (Mom and I preferred 10-11 quarts)
• 1 1/2 cups butter
• 3 cups brown sugar (I prefer dark)
• 3/4 cup corn syrup or simple syrup (mom liked light corn syrup, I like dark corn syrup, it seemed to add more flavor)
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda

Instructions:

1. Preheat the oven to 250°F (120° C) . Place the popped popcorn in two very large baking or roasting pans with high sides.
2. Melt the butter in a large saucepan over medium heat. Add the brown sugar, corn syrup and salt. Increase the heat and stir constantly until the mixture begins to boil. Allow the syrup to boil undisturbed for four minutes.
3. Stir in the vanilla and baking soda, and immediately pour the hot syrup over the popcorn. Stir to coat the popcorn evenly with the syrup.
4. Bake the popcorn for one hour, stirring every 15 minutes. Each time the popcorn is stirred, rotate the pans from top to bottom and front to back. (I made it in a smaller oven once with one on top, and one on bottom, and they both burned within the first 10 minutes. Also, it really needs the whole hour)
5. Allow the popcorn to cool completely before storing in airtight containers. (Continue to stir while it cools so that it doesn't stick together)

http://party-food-recipes.suite101.com/article.cfm/how_to_make_caramel_popcorn