1½ cups all-purpose flour

1¼ teaspoons kosher salt

Pinch of cayenne pepper

2 cups shredded cheddar cheese

¼ cup grated Parmesan cheese

½ cup cold unsalted butter, cubed

¼ cup cold water, or more as needed

Directions

1. Preheat the oven to 425°F. Line two baking sheets with parchment paper.

2. In the bowl of a food processor, pulse the flour with the salt, cayenne pepper, cheddar and Parmesan to combine. Add the butter and pulse until the mixture resembles a coarse meal, 1 to 2 minutes.

3. Add the water and mix until the dough forms a ball around the blade. If the dough looks dry, add more water, 1 to 2 tablespoons at a time.

4. Divide the dough into two pieces. On a lightly floured surface, roll out the dough to ¼ inch thick. Cut into 1-inch squares and transfer to the prepared baking sheets (you can space them close together since they won’t spread as they bake).

5. Using the point of a small knife or the tip of a fork, poke a hole into the center of each cracker. Bake the crackers until golden brown and crisp, 14 to 16 minutes. Cool completely before serving. The finished crackers will be stored in an airtight container at room temperature, for up to a week

12 graham-cracker squares

3 chocolate bars, broken into pieces (or 1⅓ cup chocolate chips)

12 jumbo marshmallows

Directions

1. Preheat the broiler on high heat.

2. In a medium cast-iron or other ovenproof skillet, arrange half the graham crackers in the base of the pan.

3. Place the chocolate on top of the graham crackers in an even layer. Top the chocolate with marshmallows. You can let them touch, but give them a little room to spread.

4. Place the pan under the broiler and watch for the marshmallows to toast, about 1 to 2 minutes. (This can happen pretty fast, so keep an eye on them.) When the marshmallows are golden brown, remove the pan from the broiler, using an oven mitt.

5. Let cool slightly, then top with the remaining graham crackers. Serve immediately.

4 russet potatoes, washed and dried

¼ cup olive oil

1 tablespoon coarse salt, or more to taste

1 tablespoon Old Bay seasoning (optional)

Directions

1. Preheat the broiler to its low setting. (Note: If your broiler isn’t adjustable or is particularly intense, just preheat the oven to 475°F.) Place a roasting rack on a baking sheet.

2. Using a mandoline or a sharp knife, slice the potatoes very thinly--about ⅛-inch thick. In a large bowl, toss the potato slices with the olive oil, salt and Old Bay seasoning, if using.

3. Arrange the potatoes on the roasting rack (you may have to do a few batches, as the slices should be spread out so they can get crispy). Cook the potatoes until they’re crisp and golden brown, 5 to 7 minutes. Repeat with the remaining potatoes. Cool completely. Store in an airtight container for up to three days.

18 graham crackers

Pinch of salt

4 tablespoons unsalted butter, melted

2 cups plain Greek yogurt

One (8-ounce) package cream cheese, at room temperature

1 cup sugar

3 eggs

1¼ teaspoons pure vanilla extract

Pinch of cinnamon

Pinch of salt

1½ cups pomegranate seeds

2 tablespoons pomegranate molasses (optional, available in the international section of most grocery stores)

1. Preheat the oven to 375°F. Lightly grease two muffin tins.

2. MAKE THE CRUST: In the bowl of a food processor, pulse the graham crackers until they are finely ground. Transfer to a medium bowl and then wipe out the food processor's bowl.

3. Add the salt to the graham cracker crumbs and stir to combine. Add the melted butter and stir until the crumbs are evenly moistened. Scoop 2 tablespoons of crumbs into a muffin cup and press to form an even layer in the base. Repeat with the remaining crumbs in the remaining muffin cups.

4. Bake the crust for 4 to 5 minutes, or until the edges are lightly golden. Let the crust cool to room temperature. Lower the oven temperature to 325°F.

5. MAKE THE FILLING: In the bowl of the food processor, combine the yogurt with the cream cheese and sugar and process until smooth, 1 to 2 minutes. Add the eggs, vanilla extract, cinnamon and salt, and continue to process until the batter is smooth and combined, 1 minute more.

6. Scoop ⅓ cup cheesecake filling onto each cooled crust. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 15 to 20 minutes.

7. Cool completely and then unmold the cheesecakes and refrigerate until firm, at least 30 minutes. Refrigerate until ready to serve.

8. MAKE THE TOPPING: In a bowl, toss the pomegranate seeds with the pomegranate molasses (if using). To serve, spoon 1 tablespoon of the pomegranate mixture on top of each cheesecake.

One 20-ounce bag of frozen edamame in pods, thawed

3 tablespoons olive oil

2 teaspoons kosher salt, plus more to finish

1 teaspoon freshly ground black pepper

1 tablespoon lemon zest

¾ teaspoon smoked paprika (optional, to finish)

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, toss the edamame with the olive oil, 2 teaspoons kosher salt, the black pepper and the lemon zest.

3. Spread the edamame in an even layer on the prepared baking sheet. Roast until the pods are charred and the beans are tender, 10 to 15 minutes. Cool for 5 minutes, then garnish with more salt and smoked paprika (if using), to taste.

(I know it looks disgusting but trust me, it is very nice!)

1 ripe medium watermelon, peeled, cubed and seeded

1. Arrange the watermelon cubes in an even layer on a baking sheet. Transfer the baking sheet to the freezer and freeze until the watermelon is solid, about 2 hours.

2. Working in batches, transfer the watermelon cubes to a blender or food processor and puree until smooth.

3. Divide the puree among two loaf pans (or put it all in one deep baking dish), packing it down as you add more on top.

4. Transfer the pans to the freezer. Freeze until the sorbet is scoopable, 1 to 2 hours more. To serve, scoop the sorbet into dishes and eat immediately.

½ cup frozen blueberries

½ cup frozen cauliflower

1 tablespoon unsweetened almond butter

¾ cup unsweetened almond milk

1 date, pitted and roughly chopped

Juice of ½ lime

Combine the frozen blueberries, cauliflower, almond butter, almond milk, date and lime juice in the bowl of a high-speed blender. Blend until smooth.

MANGO-PEACH FRUIT ROLL UPS

1 1/2 cups diced peaches

1 1/2 cups diced mango

1 tablespoon fresh lemon juice

1/4 cup honey may sub brown rice syrup or honey if vegan

STRAWBERRY-BLACKBERRY SWIRL FRUIT ROLL UPS

1 1/2 cups diced strawberries

1 1/2 cups blackberries

2 teaspoons fresh lemon juice divided

4 tablespoons honey divided, may sub brown rice syrup or honey if vegan

GENERAL BASE TO MAKE YOUR OWN FLAVOR

3 cups diced fresh fruit

1 tablespoon fresh lemon juice

1/4 cup honey may sub brown rice syrup or honey if vegan

Instructions

MANGO-PEACH

STRAWBERRY-BLACKBERRY SWIRL

Notes

*All fruits produce different results. I found that mangos produced the best results, but strawberries, blackberries and stone fruits will all work! Cooking time will very depending on the fruit. If you are trying out different fruits, you may want to experiment to see what combos work best together or what fruits are best just on their own. *I found the addition of honey to REALLY help with the texture and make the fruit roll ups chewy just like the store bought ones. The honey can be left out, but I do not recommend it. It is REALLY important to make sure the mix is all in one even layer. To help with this, I found topping the pan against the counter a few times really helpful. *Other combos that I think would be awesome: mango, mango-pineapple, strawberry, strawberry-apple, strawberry-grape, apple-fig, blackberry, blackberry-mango, strawberry-plum

¼ cup popcorn kernels

4 to 6 cloves garlic, minced or pressed (or ¾ teaspoon garlic powder)

4 tablespoons butter

2 tablespoons grated Parmesan cheese

¼ teaspoon dried thyme

⅛ teaspoon dried basil

⅛ teaspoon dried oregano

Pinch salt

Black pepper, to taste

Crushed red pepper flakes, to taste

1. Pop the popcorn according to package instructions. While it’s popping, place the garlic cloves and butter in a microwave-safe mug or bowl. You can prepare the topping on the stove instead if you don’t have a microwave.

2. Microwave the garlic and butter for about 15 seconds, or until the butter is partially melted and pooling. Using a pestle or the back of a spoon, mash the garlic thoroughly into the butter.

3. Stir the cheese into the mixture. Microwave the mixture again until the butter is fully melted and pourable, about 10 more seconds. Stir the herbs, salt, black pepper and crushed red pepper flakes into the melted butter until they’re evenly distributed.

4. Pour half the popcorn into a serving bowl. Drizzle half the topping over the popcorn. Take a piece of foil and cover the bowl, then toss and shake to coat the popcorn. Add the rest of the popcorn to the bowl, then pour the rest of the topping mixture over it and toss again until evenly coated.

INSTRUCTIONS 

 

Bake at 350 °F for 10 - 12 minutes, turning halfway through, or until crisp and lightly browned. (The thicker the cracker, the longer the bake time.)
(so thin and crispy!) 

YIELD: 35 CRACKERS / 5 SERVINGS

SALT AND VINEGAR CRACKERS

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Salt and Vinegar Crackers - this easy, low carb cracker recipe has the bright taste of vinegar in a crispy salted cracker - perfect for any snack platter!

5 minutes

12 minutes

17 minutes

INGREDIENTS

INSTRUCTIONS

NOTES

RECOMMENDED PRODUCTS

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NUTRITION INFORMATION:

 

YIELD:

 5 

SERVING SIZE:

 7 crackers
Amount Per Serving: CALORIES: 34TOTAL FAT: 3gSATURATED FAT: 0gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 0mgSODIUM: 117mgCARBOHYDRATES: 1gFIBER: 1gSUGAR: 0gPROTEIN: 1g

Total Time:10
minutes minutes

Servings:4 Servings

Calories:192kcal

Have this snack ready in a flash for last-minute guests, an afternoon pick-me-up or for lazy days around the house. Slather it on nachos, stuff it into a burrito or add it to a Mexican Buddha bowl.  Chipotle Black Bean Dip, for all your dippin' or slatherin' needs. vegan + gluten free option

Ingredients

2 1/2 C (878g) Cooked Black Beans cooled and drained (2, 15 1/2 oz Cans)

1-2 Chipotle Chili Peppers from a can of Chipotle Peppers in Adobo Sauce (adjust to taste - 1 for medium, 2 for spicy), gluten free if needed* see note

1 tsp Adobo Sauce from a can of Chipotle Peppers in Adobo Sauce* see note

1/4 + 1/8 tsp Cumin ground

2 Large Cloves of Garlic smashed

3/4 tsp Fine Sea Salt or more to taste

Fist-Full of Cilantro or to taste stems and leaves

1/2 Lime juice

1 1/4 Tbs Olive Oil

Instructions

Notes

*Find Chipotle Chilis in Adobo sauce in the Mexican food isle at your grocery. Look for gluten free if needed. Leftovers can stay fresh in a lidded container in the fridge for several weeks or months in the freezer. 

This recipe is flexible. If less spicy is desired, reduce the chipotle peppers to 1 or even 1/2 and the amount of adobo sauce. For a looser dip, add more water. If you'd like it a bit firmer (to spread on nachos for example), hold some of the water back. 

Use Chipotle Black Bean Dip as a spread on nachos, burritos, quesadillas, as a base for breakfast tacos, or in a Mexican Buddha bowl. The possibilities are endless! 

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Calories: 192kcal | Carbohydrates: 28g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 846mg | Potassium: 382mg | Fiber: 10g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 3mg

Toasted bread topped with smooth cream cheese, homemade pesto, and fresh strawberries!

Pesto Cream Cheese Strawberry Bruschetta:

Blueberry Cream Cheese Bites:

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