In a large mixing bowl, combine all ingredients. Mix well to integrate, forming into a dough. Portion out energy balls with a cookie scoop. Roll between hands to form a spherical shape - they won't be perfect, it's okay! Place energy balls on a plate or in an airtight container and freeze for 1 hour, until firm. Allow to thaw slightly before enjoying! Store in the fridge 4-5 days.
Place rice, chopped prunes, nuts, breadcrumbs, beans, onion, garlic salt and egg in a food processor. Pulse on and off until all ingredients are finely chopped, being careful not to overmix. Shape into 1 1/2" patties and brush both sides with oil. Cook in a large skillet over medium heat for 5 minutes on each side, until lightly browned.
Serve on toasted buns with lettuce, onion and ketchup.
Preheat oven to 375°F and spray a 12 x 7-inch baking dish with non-stick cooking spray. Place croutons in a medium bowl and pour stock over top; let stand for 5 minutes. Meanwhile, melt butter in a medium skillet. Add apple and onion; cook over medium heat for 10 minutes, stirring frequently, until very soft. Add apple mixture, walnuts, rosemary and prunes to croutons and mix well. Season to taste with salt and pepper. Cut a slit in each chicken breast to form a large pocket. Fill with stuffing mixture and transfer to prepared baking dish; season with salt, pepper and rosemary. Cook for 1 hour or until chicken is cooked through. Makes 4 servings.
Preheat oven to 350°F. Bring prunes and water to a boil in a small saucepan; reduce heat and simmer for 10 minutes, stirring frequently, until mixture is very thick, and liquid has been absorbed; let cool. Spray a 9-inch spring-form pan liberally with nonstick cooking spray then coat with 2 Tbsp sugar, shaking out excess. Beat together remaining sugar, buttery spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixer. Beat in dry ingredients on low speed and then beat for a few minutes on high to make a light batter. Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. To serve, drizzle serving plates with a little melted jam, add slice of cake and drizzle with chocolate. Makes 10 servings.
Preheat oven to 350°F. Lightly oil a 1 lb loaf pan. In a small bowl, combine Del Monte® Pitted Prunes and water. Microwave for 45 seconds and let set for 10 minutes. Purée prunes with water in a blender. In a bowl, beat together the prune purée, bananas, sugar, eggs and oil with an electric mixer until incorporated.
In a separate bowl mix flour, cocoa powder, baking powder, baking soda and salt. Add to the prune mixture and stir to combine. Fold in the chopped Del Monte® Pitted Prunes and chocolate chips. Pour the batter into the prepared pan and bake until a cake tester inserted into the center of the loaf comes out clean, about 50 minutes. Cool in the pan for 10 minutes. Turn the loaf out onto a wire rack and cool completely.
Wash the orange and remove half of the peel with a zester in thin stripes. Press out juice. Mix orange juice and zests with horseradish, vinegar, maple syrup and olive oil in a large bowl. Season to taste with salt and pepper. Add prunes and rinsed mozzarella balls. Cover and let marinate for approx. 30 minutes. Wash and clean spinach leaves thoroughly with cold water. Let spinach leaves drain well or spin dry. Peel onion and cut in fine rings. Chop walnut kernels. Fold spinach leaves and onion rings gently in with the marinated prunes. Prepare on dishes and sprinkle with chopped walnuts. Tip: Use arugula or fine mixed greens instead of spinach leaves.
Preheat oven to 425°F and line a large baking sheet with foil. Peel yams and cut into 1/2" thick slices. Spread 2 Tbsp oil on foil, place yams on top. Turn once or twice to coat both sides with oil, then season with salt and pepper. Roast for 15 minutes; turn slices over and roast for 10 minutes more or until lightly browned and soft. While yams are cooking, stir together prunes, remaining oil and vinegar in small bowl. Top warm yams with equal amounts of cheese and prune mixture. Roast for 2 minutes more or until cheese is melted. Sprinkle with walnuts and basil.
In a blender, purée prune juice, yogurt, banana, cocoa powder, protein powder and honey until combined. Add ice cubes and blend until smooth. Tip: You can replace the protein powder with 1/4 cup pasteurized egg whites if desired.
Add all ingredients to a blender and blend until smooth. Transfer mixture to a sauce pan and heat to a light boil or simmer, stirring occasionally, until warmed through. Serve, top with marshmallows if desired, and enjoy!
Preheat oven to 350°F. Add all wet ingredients into a high-speed blender and blend on high until liquefied. Add all dry ingredients into a large mixing bowl and stir together. Pour wet ingredients into dry and thoroughly mix. Spoon batter into mini cupcake pan with liners. Bake for 20-25 minutes. Let cool 10 minutes before frosting/decorating.
Note: To make 12 medium cupcakes, simply double the ingredients and bake for around 30-35 minutes.
*A flax egg is 3 Tbsp ground flax seeds mixed with 3 Tbsp water to create an egg-like consistency.
Melt chocolate over a double boiler or in the microwave. Spread melted chocolate onto a parchment sheet on a baking tray, a bit thinner than a chocolate bar. Sprinkle on raisins and nuts. Allow to harden at room temperature, or in the fridge or freezer. Cut into squares (the size of your graham crackers for s'mores!).
Option: Roast marshmallows and make s'mores!
Preheat oven to 350°F. Lightly grease 2 large baking sheets or line with parchment paper. Cream brown sugar and butter together in a large bowl; stir in extracts, eggs and orange zest. Stir together dry ingredients then add to butter mixture. Stir in raisins and pecans. Drop spoonfuls onto prepared baking sheets and bake for 10 to 12 minutes or until cookies are set in the center.
Stir together water and couscous in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 8 to 10 minutes, stirring occasionally. Remove from heat and fluff with a fork. Let cool, then stir in dried fruits, bell pepper, onion, and herbs. Whisk together all dressing ingredients in a small bowl and pour over salad. Toss well to coat, then refrigerate for at least 1 hour. Sprinkle with pine nuts just before serving. Tip: Salad may be made 2 days before serving. Add herbs and pine nuts just before serving.
Stir together water and couscous in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 8 to 10 minutes, stirring occasionally. Remove from heat and fluff with a fork. Let cool, then stir in dried fruits, bell pepper, onion, and herbs. Whisk together all dressing ingredients in a small bowl and pour over salad. Toss well to coat, then refrigerate for at least 1 hour. Sprinkle with pine nuts just before serving. Tip: Salad may be made 2 days before serving. Add herbs and pine nuts just before serving.
Cut potatoes and put into a 5-7 quart slow cooker.
Remove skin on chicken, if desired, then season on both sides with salt and pepper. Heat 1 Tbsp oil in large skillet over medium-high heat. In batches, sear chicken on both sides, for 12-15 minutes, adding remaining oil as needed to prevent sticking. Transfer seared chicken to slow cooker. Add onion, garlic and fresh ginger to skillet, saute for 1-2 minutes. Add ground ginger, paprika, wine, water and sugar, scraping any brown bits from skillet base with wooden spoon. Pour contents of pan over chicken.
Cover slow cooker and cook on high for 3 hours (or low for 6) until potatoes and chicken are tender when pierced with a fork. The chicken will release liquid while it cooks, creating a broth. In last 20 minutes, remove lid, add prunes and apricots.
Before serving, stir in the lemon zest and juice then sprinkle parsley on top.
Apricot Date Spread
Soak pitted dates and dried apricots for 4 hours, or up to overnight. Add 1/4 cup water and the soaked dried fruit to a food processor with lemon zest and cinnamon. Blend into a thick paste. Store in a jar and refrigerate. Yields ~2 cups of spread.
Preheat oven to 325°F. Toss chopped rosemary with oil on a baking sheet lined with parchment paper and spread the herbs out. Place the Brie on the center so it covers the herbs. Slice top surface of Brie rind off, leaving the sides and bottom of the wheel intact. Add Apricot Date Spread on top of exposed cheese surface and sprinkle with chopped walnuts. Bake 15-25 minutes, until cheese is soft and warmed through as desired. Use a knife to test for softness. Sprinkle herbs on top for serving. Serve with crackers, bread slices, fruit, or any dippers you like!