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Looking for snack recipes? Don't turn to a vending machine or a fast-food fix. Try our snack recipes instead—we have recipes for after-school snacks, healthy snacks, and everyday bites to keep you going between mealtimes.
1. Slice the onions into 3/4-inch-thick rings. Separate the rings and place in a bowl. Cover with a kitchen towel or something, to keep the…
1. Equipment needed: 9 – 5-inch loaf pan, preferably nonstick, or unglazed ceramic stoneware. A stoneware pan will give the bread a particularly nice crust….
In a small bowl, combine the flour, baking soda, and salt. In a large bowl, use a handheld mixer on medium-high to beat the butter…
Preheat the oven to 450 F. Using 2 teaspoons of the oil, coat the baking sheets lightly. Halve the peppers lengthwise and seed, then arrange…
1. Preheat the oven to 325 F. Lightly grease three 12-cup mini-muffin tins with oil. 2. In a medium bowl, whisk together the flours, potato…
1. In a tall, narrow jar or measuring cup, whisk together the cornmeal, sorghum blend, sugar, baking soda, and salt. In a small bowl or…
Convenience products like packaged pizza crust red pepper hummus make this pizza a snap.
1. Preheat oven to 400 F. Coat 12 muffin cups with cooking spray. 2. In a medium bowl, combine the bran, flour, flaxseed, cinnamon, baking…
*Serves 12 1. To prepare hummus, place beans, tahini, lime juice, water and garlic in bowl of a food processor or blender. Process or blend…
1Combine yogurt, orange rind, orange juice and almond extract, mixing well. Refrigerate at least 1 hour to blend the flavors. Serve with apple slices and…
A quick bread packed with veggies.
Fresh veggies with a touch of sugary sweetness make this a refreshing summer side.
Try these healthy oatmeal-coconut bars for breakfast or in the afternoon with a cup of tea.
This creamy avacado classic takes just minutes to mash up and has a fresh combination of cilantro, lime and jalapeno flavoring to keep interest.
Place ingredients in a large blender; cover and blend until smooth, scraping down sides once or twice. Recipe by Bruce Weinstein and Mark Scarbrough.