In a small bowl combine softened cream cheese, parsley, basil and lemon zest. Stir to combine. Lay out your wonton wrappers on a work surface. Place a teaspoonful of cream cheese filling in the center of each wonton. With a damp paper towel moisten all edges of the wonton wrapper, and fold into a triangle, sealing the edges with your fingers. Lay the wonton triangles on the prepared baking sheet. Drizzle wonton wrappers with olive oil then bake for 10 to 15 minutes or until edges are golden brown. Remove pan from oven and let them sit for a couple of minutes while you make the sauce.

For the sauce, combine brown sugar, Sriracha and soy sauce in a small bowl. Serve wontons with sauce drizzled over the top or as a dipping sauce on the side.

Preheat oven to 400 F. Prepare a rimmed baking sheet by lining it with parchment paper.

Pull out two wide, shallow dishes (I use pie plates). Crack egg into one, mixing thoroughly. In the second dish add the breadcrumbs and salt. Place 4 to 5 slices of potato in the egg mixture, coating well. Shake of excess, and roll in bread crumbs coating well. Place on baking sheet. Repeat with the rest of the potatoes.

When all the potatoes are coated and on the baking sheet, drizzle them with olive oil. Bake 10 minutes, turn them over and bake an additional 10 minutes or until golden and crispy.

In a large bowl add oats, Chex mix and half of the crushed Oreos. Pour butter and sugar mixture over the oats and stir well. Add remaining Oreos.

Spread out in 9×13 baking dish and rest in refrigerator for 30 minutes. Break into pieces and enjoy!

Cover the dough and let it rise in a warm place for about 30 minutes. After that, punch the dough down and allow to rise for 10 minutes.

Grease 6 muffin cups.

Punch down dough. Break off dough in marble-sized pieces. Roll each piece into a ball. Place 6 balls in each cup, arranged like a flower.

Cover the cups with a damp towel and let the dough rise for about 30 minutes or until doubled in size. Preheat oven to 200ºC (390ºF).

Brush the remaining beaten egg over the rolls. Bake for 20 minutes or until golden brown.

These are best served warm. Enjoy.

2. Next, in your same food processor (no need to clean out the peanut crumbs) add your pitted dates. Process until dates chop up and form into a ball. This will take about 15-17 seconds.

3. Into your processor, add your cocoa powder, coconut oil, and peanut butter and process again until fully combined. You may need to open up the lid and break ball apart with your fingers a bit before mixing, to help the incorporation along. Scrape down the sides of the processor bowl if needed.

4. Next, add your chocolate chips and reserved peanuts. Mix well in the processor until fully combined, roughly another 20-25 seconds. Mixture should clump together easily when pressed between your fingers.

5. Dump mixture onto wax or parchment paper and form into a ball, pressing tightly. Cover ball with other sheet of parchment/wax paper and roll it out with a rolling pin. You will want your disk’s thickness to be about 1/2″.

6. With a pizza cutter (or knife) cut disk into as many 3″x1.5″ rectangles as you can. The excess scraps can most definitely be re-rolled and re-cut! So keep going until all of your mixture has been made into 3″x1.5″ bars!

7. Wrap each bar in a strip of wax or parchment paper and store in an airtight container in the fridge! The heat of your hands can soften the dough dramatically when working with it, but fret not, the fridge will set those bars up perfectly.

Note: Once bars have had time to set up in the fridge (an hour or more), remove as needed for a snack (are totally OK out in room temperature). I suggest leaving bars in fridge until needed. Then, even if you’re taking a few for a road trip or picnic outdoors, they should be fine at room temp. Stay away from high temperatures though.

Makes 14-16 bars.

In two glasses layer a few tablespoons of the pineapple, a little of the coconut flakes and some of the yogurt mixture. Repeat for as many layers as you want ending with pineapple and coconut on top.

Sprinkle the remaining teaspoon of chia seeds on the top of the parfaits and drizzle the remaining 1 teaspoon of honey over the top. Serve immediately.

2. Cover with plastic wrap and refrigerate for 1 hour.

3. Roll into 1-2″ balls and store in the refrigerator or freezer.

Form the mixture into a ball and then roll the ball in the chopped pecans. Wrap the cheese ball in plastic wrap and refrigerate overnight.

Serve on a platter with a variety if crackers.

Adapted from Yahoo Voices.

Cut dough into 6 (5 x 2.5 inch) rectangles. Score rectangles into 4 equal parts and poke holes in the surface.

Bake at 350°F for 6-9 minutes. Cool for 1 hour, then serve.