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Articles filed under Snacks

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  • 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

  • Blueberry Banana Bread Jun 18, 2013 6:00 AM
    Banana Blueberry Bread: Trudy Von Slooten

  • Cheddar, Chorizo and Chive Muffins May 23, 2013 8:23 AM
    Cheddar, Chorizo and Chive Muffins

  • Raspberry Muffins Apr 30, 2013 6:00 AM
    Rasberry Muffins: Martha Klemenz

  • Boursin Garlic and Herb Salad Deviled Eggs Mar 27, 2013 6:00 AM
    Boursin Garlic with Herb Salad Deviled Eggs

  • Smoked Salmon Deviled Eggs with Sour Cream & Chives Mar 27, 2013 6:00 AM
    Smoked Salmon Deviled Eggs

  • Chickpea Deviled Eggs Mar 27, 2013 6:00 AM
    Chickpea Deviled Eggs

  • Avocado Deviled Eggs Mar 27, 2013 6:00 AM
    Avocado Deviled Eggs

  • Emerald Asparagus and Sweet Onion Deviled Eggs Mar 26, 2013 1:37 PM
    Emerald Asparagus Sweet Onion Deviled Eggs

  • Greek Yogurt Parfait with Blueberries and Granola Mar 18, 2013 11:35 AM
    :Annie Overboe

  • Healthy quick road trip snacks Feb 21, 2013 10:36 AM
    Spring Break for a lot of families brings sun, fun and road trips! The end of winter is in sight everyone! While adventurous road trips often call for the need of portable snacks, if you're not prepared, food choices can go down the drain pretty quickly. And poor food choices can actually make crabby kids even crabbier with horrible sugar swings.

  • Stovetop Popcorn Many Ways Feb 20, 2013 6:20 AM
    Stovetop Popcorn Many Ways

  • Gilded Chocolate-Dipped Hanukkah Pretzels Dec 5, 2012 12:38 PM
    Gilded Chocolate-Dipped Hanukkah Pretzel

  • Butternut Squash Bread Nov 13, 2012 5:04 AM
    Butternut Squash Bread: Kitchen Scoop

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