Sweet Bagel Chips
Slice stale cinnamon-raisin bagels crosswise into thin rounds. Brush the tops with melted butter and sprinkle with cinnamon sugar. Bake 10 minutes at 325 degrees; flip, brush with more butter, sprinkle with more cinnamon sugar and bake 10 more minutes.
Fruit Dip
Mix one cup low-fat sour cream and two tablespoons each brown sugar and lime juice; sprinkle with cinnamon sugar. Thread fruit onto skewers; serve with the dip.
Cheesy Chex Mix
Toss three cups Chex cereal, two cups mini pretzels and one cup cheese crackers with 3/4 cup grated parmesan, 1/2 stick melted butter and a pinch of garlic powder. Spread on a baking sheet and bake 15 minutes at 325 degrees, stirring.
Caramel Popcorn
Melt 1/3 cup butter with one tablespoon honey and a pinch of salt. Toss with 12 cups popcorn and one cup pecans. Spread on a parchment-lined baking sheet and bake 15 minutes at 325 degrees, tossing.
Cool.
Pita Nachos
Split a whole-wheat pita into two rounds, then cut into wedges. Broil until golden, then sprinkle with grated cheddar and salsa and broil until the cheese melts. Top with sliced scallions.
Apple Quesadillas
Melt some butter in a skillet, then lay a flour tortilla in the pan and top with grated cheddar and thinly sliced apple on one side. Fold the tortilla in half and cook until golden on both sides. Cut into wedges.
Granola Bars
Melt two tablespoons butter in a saucepan with 1/3 cup each honey and brown sugar, and a pinch of salt.
Mix in two cups rolled oats, one cup each chopped nuts and dried fruit, and 2 tablespoons wheat germ.
Press into a parchment-lined eight-inch-square pan and bake 30 minutes at 300 degrees. Cool, then cut into bars.
Fruit Smoothie
Puree one cup vanilla yogurt, one cup frozen strawberries, one frozen banana and 1/4 cup orange juice in a blender until smooth.
Ham Pinwheels
Spread scallion cream cheese on a sun-dried-tomato tortilla and top with thinly sliced ham. Roll up the tortilla and cut into 1/2-inch pieces.
Pepperoni Pizza Bread
Halve a small loaf of Italian bread horizontally and toast under the broiler. Brush with olive oil, then top with tomato sauce, grated mozzarella, parmesan and sliced pepperoni. Broil until bubbly. Sprinkle with dried oregano.
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Subscribers -The TIMES would like to share your recipes. Recipes may be dropped off at the office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].
Opinion, Pages 4 on 08/18/2010