Snack Recipes

Traditional Chinese almond cookies with butter and shortening get an egg wash for glossy shine. Dough chills 2 hours, then slices into rounds topped with whole almonds.

Put very ripe unpeeled bananas in a plastic bag in the freezer. Remove as needed to make this easy blender drink or dessert.

Strawberry raspberry yogurt shake with skim milk, low-fat yogurt, and vanilla. Light, frothy, and naturally sweet with fresh mashed berries.

Crispy pumpkin seeds toasted in the microwave in under 10 minutes. A simple, healthy snack with just one ingredient and optional salt.

Vegetarian mincemeat with fresh pears, mixed dried fruit, candied peel, glace cherries, dates, almonds, citrus zest, and whiskey. A meat-free version of the British holiday classic.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

Wheat germ and nut zucchini bread, a hearty quickbread loaded with grated zucchini, toasted wheat germ, cinnamon, and chopped nuts. Two-loaf yield makes one for now and one for the freezer.

No-bake whipped cream graham cracker cake that kids can help build! Stack graham squares with fluffy cream, chill until the crackers soften into tender cake-like layers. 3 ingredients, zero oven time.

Wholesome chocolate zucchini bread made with whole wheat flour, oats, and yogurt for a moist, lighter loaf. Shredded zucchini keeps it tender while bittersweet chocolate and walnuts make it taste like a treat.

Sliced bananas, crisp apples, juicy oranges, crushed pineapple, and green grapes folded into creamy vanilla yogurt. A lighter spin on classic ambrosia that's ready in minutes and feeds a crowd.

Buttery slow-roasted pecan halves toasted low and slow at 275°F for one hour, crispy golden snack with optional sea salt finish