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Health Snacks
GOBBLING GRANOLA
1/4 cup butter
1/3 cup firmly packed brown sugar
2 1/2 cups uncooked, rolled oats
1/4 cup slivered almonds
1/4 cup chopped walnuts
1/2 cup raisins
1/3 cup chopped dates
1/3 cup chopped dried apricots
1/3 cup chocolate chips
Preheat the oven to 350 degrees.
Melt the butter in a 15-by-10-inch jelly roll pan.
Stir in the brown sugar until combined.
Stir in the oats, almonds and walnuts.
Spread the mixture in an even layer in the pan.
Bake the granola for 12 to 15 minutes or until it is golden brown, stirring
twice during the baking process.
Transfer the pan to a wire rack and cool.
When the mixture is completely cool, stir in the raisins, dates, apricots
and chocolate chips.
Store it in an airtight container. Makes about 5 1/2 cups.
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MUNCH BUNCH
2 cups oat- or wheat-square cereal
1/2 cup M&M's (plain or peanut)
1/2 cup raisins
1/2 cup shredded coconut
In a large bowl or plastic bag, toss all of the ingredients together.
Pack 1 1/2-cup portions in individual containers or plastic bags.
Makes about 3 1/2 cups.
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Chocolate Crinkle Cookies
3/4 cup unsalted butter
1/2 cup unsweetened cocoa powder
1 cup sugar
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs, lightly beaten
2 tsp. vanilla extract
3/4 cup semisweet chocolate chips
Confectioners' sugar for dusting the cookies
In a large microwave-safe bowl, heat the butter on high for about 35 seconds
or until melted.
Stir in the cocoa powder until combined, and then stir in the sugar.
Let the mixture cool for 10 minutes or until it's tepid.
In another large bowl, stir together the flour, baking powder, baking soda,
and salt.
Whisk the eggs and vanilla extract into the butter mixture.
Using a wooden spoon, gradually stir in the dry ingredients until combined.
Stir in the chocolate chips.
Cover and refrigerate the dough for at least 2 hours or overnight.
Preheat the oven to 350 degrees.
Roll the dough into balls that are about 1 1/2 inches in diameter (cookies
should contain about 2 tablespoons of dough each).
Lightly coat each ball with the confectioners' sugar.
Place the balls on an ungreased baking sheet, leaving at least 2 inches between
them.
Bake for about 12 minutes or until the cookies are set.
Transfer the baking sheet to a wire rack and cool completely.
Repeat until all the dough is used.
Store the cooled cookies in an airtight container. (They also freeze well).
Makes about 25 cookies.
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