More is Better

 From Joy Bauer - this was yummy!  A sweet-and-salty, chocolatey spin on classic Puppy Chow made with whole grain popcorn instead of cereal. It comes together fast, sets into cluster-y pieces, and delivers that irresistible chocolate-peanut-butter magic in every handful. ¾   cup   semi-sweet or dark chocolate chips ▢ 2   tablespoons   creamy peanut butter ▢ ½   teaspoon   vanilla extract ▢ 6   heaping cups light popcorn ,  air-popped or store-bought ▢ ⅓   cup   roasted salted peanuts ,  roughly chopped ▢ 1   tablespoon   confectioners’ sugar Melt the chocolate + PB:  Add chocolate chips and peanut butter to a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each burst so the chocolate doesn’t scorch. Continue until smooth and completely melted. Stir in the vanilla extract. Prep the popcorn:  Spread the popcorn onto a large parchment-lined baking sheet in as close to a single la...

 From J oy Bauer "Who doesn’t love the idea of eating cookies for breakfast? It’s like a dream come true." They are cooling out on the porch so I can pack them !!!          1 cup whole wheat flour ¾   cup   all-purpose flour ▢ ½   cup   cocoa powder ▢ 1½   tablespoons   instant coffee ,  or finely ground coffee ▢ 1 ½   teaspoons   ground cinnamon ▢ 1   teaspoon   baking soda ▢ ½   teaspoon   kosher salt ▢ 1   ripe banana ,  peeled, microwaved for 30 seconds, and mashed ▢ 3   large eggs ,  lightly beaten ▢ ½   cup   plain Greek yogurt ,  nonfat or low-fat ▢ ½   cup   honey ▢ 1   tablespoon   avocado oil ▢ 2   teaspoons   vanilla extract ▢ 1¼   cups   blueberries ▢ ½ to ¾   cup   dark or semisweet chocolate  chips Preheat the oven to 350℉. Line a large cookie sheet (or 2 smaller sheets) with parchment paper...

 This was on the TODAY show by Chef Dan Barber - it was fabulous we had it for dinner with chicken but it would be fabulous for breakfast or crunch! Add some fresh chives or pancetta or smoked salmon. Mine took almost 40 minutes to bake. Consider the effortless elegance of the quiche, then take it a few stepsfurther. Substitute the traditional pie crust for a base of creamy, tender new potatoes baked until golden and crispy. Not only does this give an old staple a fresh spin, it also makesit gluten-free.  TECHNIQUE TIPS: Smash the potatoes while they are still warm and steaming; asthey cool, they become harder to shape. Make sure you overlap the edges of the smashed potatoesslightly. You need to create a watertightseal so the egg mixture stays contained within the potato shell rather than seeping underneath it. MAKE THE POTATO CRUST:  1½ pounds Upstate Abundance Potatoes(or baby potatoes), washed and left whole  3 tablespoons olive oil, divided ( the directions never...