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Articles filed under Snacks

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  • Fresh Blueberries 10 Ways Jul 23, 2014 6:00 AM
    From compote to a cordial, here are 10 fresh ways to use fresh blueberries

     
  • Rhubarb Curd Jul 23, 2014 3:06 PM
    Keep a jar of Rhubarb Curd on hand, and you'll never be caught by a guest (or by your own sweet tooth) unprepared, no matter the day or time.

     
  • Twisted Trail Mix Jul 10, 2014 6:01 AM
    Jerome Gabriel's nut- and Twizzler-studded Twisted Trail Mix will be your new go-to to-go snack.

     
  • Double Chocolate Zucchini Bread Jun 25, 2014 5:45 AM
    Don Mauer's Double Chocolate Zucchini Bread is a delicious, healthful way to enjoy summer squash.

     
  • Salted Caramel Potato Chips Jun 17, 2014 5:30 AM
    Sarah Ewing combines sweet and savory favorites into addictive Salted Caramel Potato Chips. Recipe says it serves 15. Seriously?

     
  • Lemon Bars Jun 10, 2014 6:00 AM
    Cook of the Week Sue Cortesi's Lemon Bars are a famiy favorite. She's often asked for this recipe and she shares it with us today.

     
  • Banana Bread May 5, 2014 12:15 PM
    Banana Bread spiked with marachino cherries is a nice snack for Mother's Day or any day.

     
  • Gluten-free Pumpkin Muffins Apr 8, 2014 5:30 AM
    Cook of the Week Marla Koentop makes gluten-free pumpkin muffins with canned pumpkin and brown rice flour.

     
  • Gluten-Free Focaccia Apr 8, 2014 5:30 AM
    Cook of the Week Marla Koentop tops her gluten-free focaccia with garlic slices.

     
  • Orange Dream Cookies Mar 26, 2014 1:50 PM
    Cook of the Week Christine Crabtree makes her Orange Dream Cookies using orange cake mix. Recipe works well with lemon cake mix, too.

     
  • Hot and Spicy Artichoke Spinach Dip Mar 5, 2014 8:00 AM
    Hot and Spicy Artichoke and Spinach Dip

     
  • Turtle Pretzels Feb 25, 2014 11:00 AM
    Pretzel Turtles: Sharon Kennedy

     
  • Chip Beef Dip Feb 11, 2014 2:46 PM
    1 package (8 ounces) cream cheese 1-2 teaspoons celery salt 1-2 teaspoons Worcestershire sauce 1 package (2 ounces) thin sliced beef (such as Carl Budding), chopped 1 bunch green onions, trimmed and sliced thin In a medium bowl beat cream cheese with celery salt and Worcestershire sauce until smooth. Add beef and onion and beat at low speed until well combined. Transfer to a serving bowl. Serve with bread or crackers. Serves six.

     
  • Smoked White Bean Hummus Jan 28, 2014 11:30 AM
    Smoked White Bean Hummus: Dan Rich

     
  • Loaded Nacho Potato Skins Jan 28, 2014 11:30 AM
    Loaded Nacho Potato Skins

     
  • Milwaukee Iron Spiced Sweet and Sour Meatballs Jan 28, 2014 11:30 AM
    Milwaukee Iron Spice Sweet and Sour Meatballs: Dan Rich

     
  • Healthy Halloween Snack Mix Oct 23, 2013 6:00 AM
    Healthy Halloween Snack Mix

     
  • Buffalo Chicken Bites Sep 6, 2013 2:04 AM
    Buffalo Chicken Tenders: Move Over Mom

     
  • Granola Wedges Aug 27, 2013 6:00 AM
    1 cup gluten-free rolled oats, such as Bob’s Red Mill 1 cup raw sunflower seeds (may substitute chopped raw nuts) 1 cup brown rice cereal ˝ cup honey 1 cup dried fruit, such as raisins, blueberries, chopped apricots or unsweetened cranberries Pinch kosher salt Heat the oven to 400 degrees. Have a large rimmed baking sheet at hand. Use cooking oil spray to grease a 9-inch round cake pan, then line the bottom with parchment paper. Combine the oats, seeds and cereal in a mixing bowl. Spread on the baking sheet. Toast for about 10 minutes, stirring once halfway through. The mixture should be fragrant. Cool. Heat the honey in a large saucepan over medium-high heat without stirring for 2-4 minutes, until bubbles form. Remove from the heat, then quickly stir in the oat mixture. Add the dried fruit and salt; stir to incorporate thoroughly. Use a spatula to spread the mixture in the cake pan. Press firmly to create an even layer. Cool for 30 minutes in the refrigerator, then dislodge and lift out the granola round; the parchment paper will help. Cut into wedges, discarding the paper. Serves eight to 12. Cook’s note: The wedges can be stored in an airtight container at room temperature for up to 10 days. Nutrition values per piece (based on 12): 180 calories, 7 g fat (1 g saturated), 30 g carbohydrates, 3 g dietary fiber, 12 g sugar, 4 g protein, 0 cholesterol, 35 mg sodium. Casey Seidenberg, Nourish School LLC, Washington, D.C.

     
  • Pizza Rolls Aug 13, 2013 11:16 AM
    Pizza Rolls: Michaelle Catlett

     
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