38 Essential Snacks for Your Next Pool Party!

Work up an appetite during your swim? Check out these yummy and easy pool snacks to keep you fueled all summer long!

Easy Cheese Straws

The five ingredients in this cheese straws recipe transform into long, crisp cracker sticks. The hand-held snacks make for easy mingling at the pool.

• PREP TIME: 20 min
• COOK TIME: 15 min
• YIELD: 2-1/2 dozen.

Ingredients

• 1/2 cup butter, softened
• 2 cups shredded sharp cheddar cheese
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions

1. Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15×6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets.
2. Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

So-Easy Snack Mix

I eat this tasty treat just as much as (if not more than) the kids! Have fun with it by adding other goodies into the mix, like nuts, cereal, pretzels and more.

• PREP TIME: 5 min
• YIELD: 4 quarts.

Ingredients

• 4 cups Goldfish cheddar crackers
• 4 cups golden raisins
• 4 cups dried cherries
• 2 cups yogurt-covered raisins
• 2 cups miniature pretzels

Directions

1. Place all ingredients in a large bowl; toss to combine. Store in airtight containers.

Fruity Peanut Butter Pitas

My kids ask for these pita sandwiches all the time. They haven’t noticed that as good as the pitas taste, they’re good for them too.

• Prep/Total Time: 5 min.
• Makes 2 servings

Ingredients

• 1/4 cup peanut butter
• 1/8 teaspoon each ground allspice, cinnamon and nutmeg
• 2 whole wheat pita pocket halves
• 1/2 medium apple, thinly sliced
• 1/2 medium firm banana, sliced

Directions

1. In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices.

Trail Mix Slices

With big handfuls of dried apricots and cherries, almonds and pistachios, we make dozens of treats you can take anywhere.

• Prep: 15 min. + freezing
• Makes about 2-1/2 dozen

Ingredients

• 2-1/2 cups sliced almonds
• 1/4 cup honey
• 1/8 to 1/4 teaspoon almond extract
• 1-1/4 cups finely chopped dried cherries or dried cranberries
• 1 cup mixed nuts, finely chopped
• 2/3 cup M&M’s minis

Directions

1. Place almonds in a food processor; process until finely ground. While processing, gradually add honey and extract. Remove to a large bowl; stir in cherries, mixed nuts and candies. Divide mixture in half; shape each into an 8-in. long roll. Wrap tightly in plastic; freeze 1 hour or until firm.
2. Unwrap and cut rolls into 1/2-in. slices. Store between pieces of waxed paper in airtight containers.

Chili-Lime Roasted Chickpeas

Looking for a lighter snack that’s still a crowd pleaser? You’ve found it! These zesty, crunchy chickpeas will have everyone happily munching.

• PREP TIME: 10 min
• COOK TIME: 40 min
• YIELD: 2 cups.

Ingredients

• 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon grated lime zest
• 1 tablespoon lime juice
• 3/4 teaspoon sea salt

Directions

1. Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes.
2. Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.

Cheesy Snack Mix

Our love for Mexican food inspired me to make party mix with taco seasoning. The flavor is so mild that it’s even kid friendly.

• PREP TIME: 10 min
• COOK TIME: 5 min
• YIELD: 2-1/2 quarts.

Ingredients

• 3 cups Corn Chex
• 3 cups Rice Chex
• 3 cups cheddar miniature pretzels
• 1/4 cup butter, melted
• 1 envelope cheesy taco seasoning
• 2 cups white cheddar popcorn

Directions

1. In a large microwave-safe bowl, combine cereal and pretzels. In a small bowl, mix melted butter and taco seasoning; drizzle over cereal mixture and toss to coat.
2. Microwave, uncovered, on high 3-3-1/2 minutes or until heated through, stirring once every minute. Stir in popcorn. Transfer to a baking sheet to cool completely. Store in an airtight container.

Easy Banana Muffins

This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they’re ready, start to finish, in just half an hour!

• PREP TIME: 10 min
• COOK TIME: 20 min
• YIELD: 1 dozen.

Ingredients

• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium ripe bananas
• 1 large egg, room temperature
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract

Directions

1. In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
2. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Apple & Cheddar Mini Scones

Because cheese and sage go so well with apples, I decided to put them all in scones. These mini treats make a fall weekend brunch, tailgate or party even more fun.

• Prep: 25 min. Bake: 10 min.
• Makes 32 scones

Ingredients

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup cold butter, cubed
• 1 large egg, room temperature
• 3/4 cup vanilla yogurt
• 3 tablespoons 2% milk, divided
• 1/3 cup shredded peeled apple
• 1/3 cup shredded sharp cheddar cheese
• 1 tablespoon minced fresh sage
• 1 tablespoon sugar

Directions

1. Preheat oven to 425°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 tablespoons milk; stir into crumb mixture until just moistened. Stir in apple, cheese and sage.
2. Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each portion into a 6-in. circle. Cut each circle into 8 wedges; cut each wedge in half.
3. Transfer to parchment-lined baking sheets. Brush tops with remaining milk; sprinkle with sugar. Bake 10-12 minutes or until golden brown. Serve warm.

For regular-size scones: Do not cut wedges in half. Bake as directed, increasing baking time to 12-14 minutes. Makes: 16 regular scones.

Nutty Berry Trail Mix

This recipe, my son’s favorite, earned me an A in my early childhood nutrition course. It lets you take control of what your children snack on!

• Prep/Total Time: 5 min.
• Makes 10 cups

Ingredients

• 1 can (15 ounces) mixed nuts
• 2 cups semisweet chocolate chips
• 1 package (9 ounces) raisins
• 1 package (6 ounces) chopped dried pineapple
• 1 jar (5.85 ounces) sunflower kernels
• 1 package (5 ounces) dried cranberries

Directions

1. In a large bowl, combine all ingredients; mix well. Store in an airtight container.

Soft Giant Pretzels

My family and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks.

• Prep: 20 min. + rising Bake: 10 min.
• Makes 8 pretzels

Ingredients

• 1 cup plus 2 tablespoons water (70° to 80°), divided
• 3 cups all-purpose flour
• 3 tablespoons brown sugar
• 1-1/2 teaspoons active dry yeast
• 2 quarts water
• 1/2 cup baking soda
• Coarse salt

Directions

1. In a bread machine pan, place 1 cup water and next 3 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed.
2. When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-in. rope; form into pretzel shape.
3. Preheat oven to 425°. In a large saucepan, bring 2 quarts water and the baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
4. Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with remaining 2 Tbsp. water. Sprinkle with salt.

Brown Sugar Oat Muffins

With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa.

• PREP TIME: 35 min
• YIELD: 1 dozen.

Ingredients

• 1 cup old-fashioned oats
• 1 cup whole wheat flour
• 3/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup 2% milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
•  Peanut butter and honey, optional

Directions

1. Preheat oven to 400°. Mix first 6 ingredients. In another bowl, whisk together eggs, milk, oil and vanilla. Add to oat mixture; stir just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes.
3. Cool 5 minutes before removing muffins to a wire rack. Serve warm. If desired, spread with peanut butter and honey.

Ranch Snack Mix

This is a wonderful fast-to-fix munchie. The recipe makes tons and doesn’t involve any cooking. It’s a cinch to package in individual snack bags, it keeps its crunch and it’s a savory alternative to the cakes and pies usually offered at bake sales.

• PREP TIME: 15 min
• YIELD: 32 servings (6 quarts).

Ingredients

• 1 package (12 ounces) miniature pretzels
• 16 cups Bugles (about 12 ounces)
• 1 can (10 ounces) salted cashews
• 1 package (6 ounces) Goldfish cheddar crackers
• 1 envelope ranch salad dressing mix
• 3/4 cup canola oil

Directions

1. In 2 large bowls, combine the pretzels, Bugles, cashews and crackers. Sprinkle with dressing mix; toss gently to combine. Drizzle with oil; toss until well coated. Store in airtight containers.

Carrot Cookie Bites

This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking is absolutely irresistible! I’m always being asked for the recipe.

• Prep: 15 min. Bake: 10 min./batch
• Makes 7 dozen

Ingredients

• 2/3 cup shortening
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups quick-cooking oats
• 1 cup shredded carrots
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 375°. In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots and pecans.
2. Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 6-8 minutes. Remove to wire racks to cool.

Granola Cereal Bars

These sweet peanut butter bars are perfect for breakfast, dessert or anytime as a quick snack. You can add raisins instead of chocolate chips if you prefer.

• Prep: 15 min. + cooling
• Makes 1 dozen

Ingredients

• 1/2 cup packed brown sugar
• 1/2 cup creamy peanut butter
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 2 cups old-fashioned oats
• 1-1/2 cups crisp rice cereal
• 1/4 cup miniature chocolate chips

Directions

1. In a microwave-safe bowl, combine the brown sugar, peanut butter and corn syrup; cover and microwave on high for 2 minutes or until mixture comes to a boil, stirring once. Stir in the vanilla; add oats and cereal. Fold in chocolate chips. Press into a 9-in. square pan coated with cooking spray. Cool and cut into bars.

Orange-Berry Yogurt Muffins

These are my husband’s favorite muffins so I love to keep them on hand. They freeze and reheat beautifully. Just warm them in the oven for 30 seconds and you’re ready to go!

• PREP TIME: 15 min
• COOK TIME: 25 min
• YIELD: 15 regular muffins.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup fat-free plain Greek yogurt
• 1/2 cup orange juice
• 1/3 cup unsweetened applesauce
• 2 large egg whites
• 1 large egg
• 4 teaspoons grated orange zest
• 1 cup fresh blueberries or frozen unsweetened blueberries, unthawed

Directions

1. Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Fruity Cereal Bars

With dried apples and cranberries, these crispy cereal bars are perfect for snacks or brown-bag lunches.

• PREP TIME: 20 min
• YIELD: 20 servings.

Ingredients

• 3 tablespoons butter
• 1 package (10 ounces) large marshmallows
• 1/2 cup dried cranberries
• 1/2 cup chopped dried apples
• 6 cups Rice Krispies

Directions

1. In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat; stir in remaining ingredients.
2. Press into a 13×9-in. pan coated with cooking spray; cool completely. Cut into squares.

Parmesan Ranch Popcorn

Whether you need a quick gift idea or yummy munchies for movie night, we’ve got you covered with this cheesy twist on regular popped popcorn.

• PREP TIME: 10 min
• YIELD: 3-1/2 quarts.

Ingredients

• 1/4 cup grated Parmesan cheese
• 2 tablespoons ranch salad dressing mix
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon onion powder
• 1/3 cup butter, melted
• 3-1/2 quarts popped popcorn

Directions

1. Mix first 4 ingredients. Drizzle butter over popcorn; toss with cheese mixture. Store in airtight containers.

Chewy Honey Granola Bars

There’s sweetness from the honey, chewiness from the raisins, hints of chocolate and cinnamon, and a bit of crunch. To save a few for later, wrap individual bars and place in a resealable freezer container. When you want a satisfying treat on short notice, just grab one and let it thaw for a few minutes.

• Prep: 10 min. Bake: 15 min. + cooling
• Makes 20 servings

Ingredients

• 3 cups old-fashioned oats
• 2 cups unsweetened puffed wheat cereal
• 1 cup all-purpose flour
• 1/3 cup chopped walnuts
• 1/3 cup raisins
• 1/3 cup miniature semisweet chocolate chips
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup honey
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. In a small bowl, combine honey, butter and vanilla; pour over oat mixture and mix well. (Mixture will be sticky.)
2. Press into a 13×9-in. baking pan coated with cooking spray. Bake until set and edges are lightly browned, 14-18 minutes. Cool on a wire rack. Cut into bars.

Apple-Almond Muffins

I like to snack on apple slices slathered with almond butter. That’s the flavor combo that inspired these muffins. Add a dash of almond extract to boost the nuttiness.

• Prep: 15 min. Bake: 20 min.
• Makes 15 muffins

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 3 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 large egg
• 1-1/4 cups 2% milk
• 1/3 cup creamy almond butter
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 medium apple, peeled and finely chopped
• 1/2 cup slivered almonds, divided

Directions

1. Preheat oven to 400°. In a large bowl, whisk the first seven ingredients. In another bowl, whisk egg, milk, almond butter, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple and 1/4 cup almonds.
2. Fill 15 greased or paper-lined muffin cups three-fourths full. Sprinkle with remaining almonds.
3. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nuts and Seeds Trail Mix

A filling blend of nuts, seeds, chocolate chips and dried fruit keeps you healthy by the handful.

PREP TIME5 min

YIELD5 cups.

Ingredients

• 1 cup salted pumpkin seeds or pepitas
• 1 cup unblanched almonds
• 1 cup unsalted sunflower kernels
• 1 cup walnut halves
• 1 cup dried apricots
• 1 cup dark chocolate chips

Directions

1. Place all ingredients in a large bowl; toss to combine. Store in an airtight container.

Sweet Chipotle Pretzels

Pretzels are a great snack food. I love this recipe because it is sweet as well as spicy, but not too spicy. It’s a great combination for munching.

• Prep: 10 min. Bake: 10 min. + cooling
• Makes 4 cups

Ingredients

• 4 cups miniature pretzels
• 1 large egg white
• 1 tablespoon water
• 1/2 cup packed brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground chipotle pepper

Directions

1. Place pretzels in a large bowl. Whisk the egg white and water until frothy; stir in the brown sugar, cinnamon, allspice and chipotle pepper. Pour over pretzels; toss to coat.
2. Arrange in single layer on parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until dry. Cool completely on a wire rack. Store in an airtight container.

Crunchy Italian Snack Mix

Every time my son visits, he asks me to make “the snack mix.” It has become a requirement when we all sit down to play board games.

• PREP TIME: 10 min
• COOK TIME: 30 min
• YIELD: 2-1/2 quarts.

Ingredients

• 4 cups Rice Chex
• 4 cups Corn Chex
• 1 package (5 ounces) miniature sesame breadsticks
• 2 cups Goldfish cheddar crackers
• 1/2 cup mixed nuts
• 1/2 cup butter, melted
• 1/4 cup grated Parmesan cheese
• 3 tablespoons Italian salad dressing
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon garlic salt

Directions

1. Preheat oven to 300°. In a large bowl, combine cereals, breadsticks, crackers and nuts. In a small bowl, mix butter, cheese, salad dressing, Italian seasoning and garlic salt. Drizzle over cereal mixture; toss to coat.
2. Spread the mixture into 2 greased 15x10x1-in. baking pans. Bake 30 minutes, stirring every 10 minutes. Cool completely in pans on wire racks. Store in an airtight container.

Cinnamon-Raisin Granola Bars

I make these chewy bars with cinnamon, raisin and maple for quick breakfast and road trip. You can use chocolate chips instead of raisins.

• PREP TIME: 15 min
• COOK TIME: 25 min
• YIELD: 2 dozen.

Ingredients

• 2 cups old-fashioned oats
• 1 cup all-purpose flour
• 1 cup golden raisins
• 3/4 cup packed brown sugar
• 1/2 cup toasted wheat germ
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1 large egg, room temperature
• 1/2 cup canola oil
• 1/2 cup maple syrup
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350°. Line a 13×9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, combine the first 7 ingredients. In a small bowl, combine egg, oil, maple syrup and vanilla; pour over oat mixture and mix well. (Batter will be sticky.)
2. Press into prepared pan. Bake 25-30 minutes or until set and edges are lightly browned. Cool in pan on a wire rack. Lifting with foil, remove from pan; cut into bars.

Baked Blueberry Cornmeal Muffins

When I bring treats to share with the staff at my school, I try to keep most of the goodies healthy. These moist muffins definitely are, and the cornmeal adds an interesting texture.

• Prep: 20 min. Bake: 20 min.
• Makes 1 dozen

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup plus 1-1/2 teaspoons sugar, divided
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup fat-free milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries

Directions

1. In a small bowl, combine the cornmeal, flours, 1/2 cup sugar, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries.
2. Fill 12 greased muffin cups three-fourths full; sprinkle with remaining sugar. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Soft Beer Pretzel Nuggets

What goes together better than beer and pretzels? Not much that I can think of. That’s why I put them together into one recipe. I’m always looking for new ways to combine fun flavors. I love the way this recipe turned out!

• Prep: 1 hour + rising
• Bake: 10 min./batch
• Makes 8 dozen

Ingredients

• 1 bottle (12 ounces) amber beer or nonalcoholic beer
• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1-1/2 teaspoons salt
• 4 to 4-1/2 cups all-purpose flour
• 2/3 cup baking soda

Topping:

• 1 large egg yolk
• 1 tablespoon water
• Coarse salt, optional

Directions

1. In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 12-in. rope. Cut each rope into 1-in. pieces.
4. In a Dutch oven, bring 10 cups water and baking soda to a boil. Drop nuggets, 12 at a time, into boiling water. Cook for 30 seconds. Remove with a slotted spoon; drain well on paper towels.
5. Place on greased baking sheets. In a small bowl, whisk egg yolk and 1 tablespoon water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.

Garlic & Onion Cashews

You’ll be set for either a quick snack or an easy hostess gift when you use this recipe.

• PREP TIME: 15 min
• YIELD: 3 cups.

Ingredients

• 4 teaspoons onion salt
• 2 teaspoons sugar
• 3/4 teaspoon garlic powder
• 2 tablespoons olive oil
• 3 cups salted cashews
• 2 teaspoons lemon juice
• 4 teaspoons dried parsley flakes

Directions

1. Mix onion salt, sugar and garlic powder. In a large skillet, heat oil over medium heat. Add cashews, seasoning mixture and lemon juice; cook and stir 4-7 minutes or until cashews are toasted.
2. Stir in parsley. Drain on paper towels; cool completely. Store in an airtight container.

Muffin-Tin Tamale Cakes

We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor of tamales without the fuss. Pair with skewered fruit.

• Prep: 25 min. Bake: 20 min.
• Makes 2 dozen

Ingredients

• 2 packages (8-1/2 ounces each) cornbread/muffin mix
• 1 can (14-3/4 ounces) cream-style corn
• 2 large eggs, room temperature, lightly beaten
• 1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
• 1-1/2 cups chopped cooked chicken breast
• 3/4 cup red enchilada sauce

Directions

1. Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce.
2. Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter.
3. Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

Breakfast Bars

My chewy fiber bars with a complex taste are extremely addictive. For clean slices, spray a pizza cutter with cooking spray before cutting.

• PREP TIME: 10 min
• COOK TIME: 25 min
• YIELD: 2 dozen.

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 2 large eggs, beaten
• 2 cups Fiber One bran cereal
• 2 cups quick-cooking oats
• 1-1/2 cups chopped pecans
• 1 cup miniature semisweet chocolate chips
• 1 cup golden raisins
• 1 cup sweetened shredded coconut
• 1 can (8 ounces) unsweetened crushed pineapple, undrained

Directions

1. Preheat oven to 350°. Whisk together condensed milk and eggs; mix in remaining ingredients. Firmly press mixture evenly into a greased 13×9-in. baking dish.
2. Bake, uncovered, until edges are golden brown, 25-30 minutes. Cool completely in dish on a wire rack. Chill 1 hour; cut into bars. Store refrigerated in an airtight container.

Lemony Snack Mix

I’m on a gluten-restricted diet. I came up with this snack mix one day when I wanted something fast and easy that tasted like lemon bars. It makes a great gift, and folks love the light and fresh citrus flavor.

• Prep/Total Time: 15 min.
• Makes 2-3/4 quarts

Ingredients

• 5 cups Rice Chex
• 4 cups Corn Chex
• 1-1/2 cups white baking chips
• 4 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 1/4 cup butter, softened
• 1-1/2 cups confectioners’ sugar
• 1/4 cup yellow coarse sugar, optional

Directions

1. Place cereals in a large bowl. In top of a double boiler or a metal bowl over hot water, melt baking chips with lemon zest and juice; stir until smooth. Stir in butter until blended.
2. Pour over cereal; toss to coat. Add confectioners’ sugar and, if desired, coarse sugar; toss to coat. Spread onto waxed paper to cool. Store in an airtight container.

BLT Muffins

These muffins prove that the classic combo of bacon, lettuce and tomato is good for so much more than a sandwich. They’re winners at both breakfast and dinner.

• PREP TIME: 15 min
• COOK TIME: 20 min
• YIELD: 1 dozen.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 cup 2% milk
• 1/2 cup mayonnaise
• 3/4 cup crumbled cooked bacon (about 12 strips)
• 1/2 cup chopped seeded plum tomatoes
• 2 tablespoons minced fresh parsley
• Shredded lettuce, optional

Directions

1. In a large bowl, combine the flour, baking powder and sugar. In a small bowl, whisk milk and mayonnaise until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon, tomatoes and parsley.
2. Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with lettuce.

Peach Cobbler Cookies

My sister brought me fresh peaches one year, and we decided to make these fruity cookies. They also make fantastic ice cream sandwiches—just put some vanilla ice cream between two cookies for a delicious summer treat!

• Prep: 30 min. Bake: 15 min./batch + cooling
• Makes about 4-1/2 dozen

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1/3 cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup chopped peeled fresh peaches

Directions

1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches.
2. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. Store in an airtight container.

Tip

These cookies live up to their name! Try them as ice cream sandwiches for another play on peach cobbler.

Granola Blueberry Muffins

I wanted to put a new spin on muffins, so I mixed in some granola that contained lots of nuts, pumpkin seeds and shredded coconut. Then I brought a batch to work the next morning—success!

• Prep: 20 min. Bake: 15 min.
• Makes 1 dozen

Ingredients

• 1-1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup granola without raisins, divided
• 1 large egg, room temperature
• 1 cup buttermilk
• 1/4 cup canola oil
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 cup fresh or frozen unsweetened blueberries

Directions

1. Preheat oven to 400°. In a small bowl, whisk flours, brown sugar, baking powder, salt and baking soda. Stir in 1/2 cup granola. In another bowl, whisk egg, buttermilk, oil and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
2. Fill 12 greased muffin cups three-fourths full; sprinkle remaining granola over batter. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Snickerdoodles

The history of these whimsically named treats has been widely disputed, but their popularity is undeniable. Help yourself to one of our soft cinnamon-sugared cookies and see for yourself.

• PREP TIME: 20 min
• COOK TIME: 10 min
• YIELD: 2-1/2 dozen.

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• CINNAMON SUGAR:
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 375°. Cream butter and sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, salt, baking soda and cream of tartar; gradually beat into creamed mixture.
2. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
3. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

Five-Spice Pecans

Talk about a sugar-and-spice treat! Just try to stop eating these toasty, roasty snack nuts. They’re also great sprinkled on all kinds of salads.

Ingredients

• 2 cups pecan halves
• 2 tablespoons brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon Chinese five-spice powder

Directions

1. In a large nonstick skillet, cook pecans over medium heat until toasted, about 4 minutes. Add the brown sugar, syrup and five-spice powder. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

Party Pretzels

Not only are these a perfect mid-morning or afternoon snack at work, they’re perfect for hungry kids just home from school. Plus, they make for fantastic party food!

• PREP TIME: 20 min
• YIELD: 12 cups.

Ingredients

• 1 package (16 ounces) fat-free miniature pretzels
• 1/4 cup canola oil
• 3 teaspoons garlic powder
• 1 teaspoon dill weed
• 1/2 teaspoon lemon-pepper seasoning

Directions

1. Preheat oven to 350°. Place pretzels in a 15x10x1-in. baking pan. In a small bowl, mix oil and seasonings; drizzle over pretzels and toss to coat.
2. Bake, uncovered, 12 minutes, stirring twice. Cool on a wire rack. Store in an airtight container.

Thyme-Sea Salt Crackers

These homemade crackers are decidedly light and crispy. An addictive snack on their own, they also pair well with a sharp white cheddar.

• Prep: 25 min. Bake: 10 min./batch
• Makes about 7 dozen

Ingredients

• 2-1/2 cups all-purpose flour
• 1/2 cup white whole wheat flour
• 1 teaspoon salt
• 3/4 cup water
• 1/4 cup plus 1 tablespoon olive oil, divided
• 1 to 2 tablespoons minced fresh thyme
• 3/4 teaspoon sea or kosher salt

Directions

1. Preheat oven to 375°. In a large bowl, whisk flours and salt. Gradually add water and 1/4 cup oil, tossing with a fork until dough holds together when pressed. Divide dough into 3 portions.
2. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Prick each cracker with a fork; brush lightly with remaining oil. Mix thyme and sea salt; sprinkle over crackers.
3. Bake 9-11 minutes or until bottoms are lightly browned.

Tender Whole Wheat Muffins

Simple whole wheat muffins are wonderful paired with soup or spread with a little jam for breakfast.

• Prep/Total Time: 30 min.
• Makes 10 muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 tablespoons sugar
• 2-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 large egg, room temperature
• 1-1/4 cups whole milk
• 3 tablespoons butter, melted

Directions

1. Preheat oven to 400°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk egg, milk and melted butter until blended. Add to flour mixture; stir just until moistened.
2. Fill greased muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Cinnamon Twists

These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. People can rarely eat just one.

• PREP TIME: 25 min
• COOK TIME: 15 min
• YIELD: 4 dozen.

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water (110° to 115°), divided
• 4 to 4-1/2 cups all-purpose flour
• 1/4 cup sugar
• 1-1/2 teaspoons salt
• 1/2 cup warm 2% milk (110° to 115°)
• 1/4 cup butter, softened
• 1 large egg, room temperature

Filling:

• 1/4 cup butter, melted
• 1/2 cup packed brown sugar
• 4 teaspoons ground cinnamon

Directions

1. In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining 1/2 cup water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Roll into a 16×12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16×4-in. strips. Cut each strip into sixteen 4×1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° 15 minutes or until golden.