50 Quick Snack Recipes
50 new after-school snacks from Food Network Magazine.
Garlic Bagel Chips
Melt 3 tablespoons butter with 2 chopped garlic cloves in a saucepan. Slice stale plain bagels crosswise into thin rounds. Brush the tops with melted garlic butter and sprinkle with grated Parmesan. Bake 10 minutes at 325 degrees F; flip, brush with more butter, sprinkle with more grated Parmesan and bake 10 more minutes.
Granola Bars
Melt 2 tablespoons butter in a saucepan with 1/3 cup each honey and brown sugar, and a pinch of salt. Mix in 2 cups rolled oats, 1 cup each chopped nuts and dried fruit, and 2 tablespoons wheat germ. Press into a parchment-lined 8-inch-square pan and bake 30 minutes at 300 degrees F. Cool, then cut into bars.
Granola
Mix 3 cups rolled oats, 1 cup mixed seeds, 1 cup chopped mixed nuts, 1/4 cup shredded coconut and a pinch each of salt and cinnamon. Toss with 1 tablespoon vegetable oil and 3 tablespoons honey. Spread on a baking sheet and bake 25 minutes at 325 degrees F, tossing. Cool; stir in 2 cups mixed dried fruit.
Chocolate Chow Mein
Microwave 1/4 cup each peanut butter, chocolate chips and butter until melted. Put 3 cups each chow mein noodles and Chex cereal, and 1/2 cup each chopped peanuts and raisins in a resealable plastic bag; add the chocolate mixture and shake to coat. Add 2 cups confectioners' sugar and shake again.
Ricotta-Apple Pockets
Roll out refrigerated pizza dough to 1/4 inch thick; cut into 3-inch rounds. Fill with ricotta, diced apple and a pinch of cinnamon sugar. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with cinnamon sugar. Poke a hole in each; bake 20 minutes at 400 degrees F.
Broccoli-Cheddar Pockets
Roll out refrigerated pizza dough to 1/4 inch thick; cut into 3-inch rounds. Fill with chopped cooked broccoli and shredded cheddar. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with parmesan. Poke a hole in each; bake 20 minutes at 400 degrees F.
Pizza Pockets
Roll out refrigerated pizza dough to 1/4 inch thick; cut into 3-inch rounds. Fill with tomato sauce and grated mozzarella and parmesan. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with more parmesan. Poke a hole in each; bake 20 minutes at 400 degrees F.