Snack Hacks from A to Z

Mix 2 cups flour, 1/2 cup dried cranberries, 1 teaspoon baking powder, 1/2 teaspoon each salt and cinnamon and 1/4 teaspoon baking soda. Whisk 3/4 cup brown sugar, 1 stick melted butter, 1/2 cup each Good & Gather™ Organic Unsweetened Applesauce and sour cream and 2 eggs; fold into the flour mixture. Divide among 12 lined muffin cups; top with dried apples and cranberries. Bake at 350˚F, 20 to 25 minutes.

Photographs by Levi Brown, Ryan Dausch, Con Poulos, Karl Juengel, Ralph Smith, Kang Kim, Charles Masters, Andrew Purcell, Jon Paterson, Antonis Achilleos, Lisa Hubbard and Jeff Harris.

Spoon vanilla yogurt into a small bowl. Top with sliced bananas, chopped salted peanuts and Good & Gather™ Freeze Dried Strawberry Slices. Drizzle with fudge sauce.

Combine 6 halved dried figs in a bowl with 3 tablespoons water, 1 tablespoon balsamic vinegar and a pinch of sugar. Cover and microwave until steaming, 1 minute; let cool. Top crackers with Good & Gather™ Double Cream Brie Soft Ripened Cheese Round and the figs. Drizzle with honey; season with salt and pepper.

Peel and halve 12 hard-boiled eggs. Scoop out the yolks; mash with 1/4 cup each Good & Gather™ Organic Ranch Dressing and mayonnaise, 1 tablespoon relish and 1 teaspoon mustard; season with salt and pepper. Stir in 1/2 cup diced cucumber and some chopped chives and dill. Spoon into the egg whites; top with sliced cucumber.

Fill a small bowl with Good & Gather™ Classic Hummus. Drizzle with olive oil and sprinkle with everything seasoning and paprika. Serve with pita chips.

Stir 1/2 cup Good & Gather™ Organic Raspberry Fruit Spread or other fruit spread in a bowl until loosened. Layer small scoops of vanilla ice cream with the jam and some fresh raspberries in 2 tall glasses. Top with cold seltzer.

Mix 1 cup each Good & Gather™ Classic Guacamole and salsa in a bowl. Add the juice of 1/2 lime and some chopped fresh cilantro. Serve with tortilla chips.

Spread scallion cream cheese on a sun-dried tomato tortilla and top with Good & Gather™ Uncured Honey Ham Ultra-Thin Deli Slices. Roll up the tortilla and cut into 1/2-inch pieces.

Freeze 2 sliced bananas until firm, 4 hours. Process in a food processor with 2 cups Good & Gather™ Cherries and Berries Frozen Blend until thick and smooth (add a splash of milk to loosen, if necessary). Pulse in 3 tablespoons mini chocolate chips. Freeze until scoopable.

Mash 6 ounces cream cheese with 1/2 cup chopped Good & Gather™ Jalapeno Mini String Cheese Bites and 2 tablespoons chopped pimientos. Spoon into 8 halved and seeded red jalapenos, sprinkle with crushed crackers and bake at 375˚ F, 15 to 20 minutes.

Cut a hot dog bun into quarters. Fill each bun piece with a little mayonnaise, a cooked Good & Gather™ Frozen Chicken Nugget and a small piece of lettuce. Serve on lollipop sticks or mini skewers.

Mix 1 cup each Good & Gather™ Part-Skim Ricotta Cheese and shredded mozzarella, 1/4 cup each grated Parmesan and chopped parsley and 1 egg. Cut out twelve 4-by-6-inch pieces fresh pasta. Spoon 1 tablespoon marinara into each of 12 muffin cups. Press 1 piece of pasta into each. Top with the cheese filling and drizzle with more sauce. Fold in the overhanging pasta; dab with water to seal. Top with more sauce, mozzarella and Parmesan. Bake at 400˚ F until browned, 15 minutes. Top with parsley.

Mix 1 cup cooked spaghetti, 1 beaten egg and 1/4 cup grated Parmesan. Wrap the spaghetti mixture around 12 cooked Good & Gather™ Italian Style Beef Meatballs. Fry in 2 inches of 350˚ F vegetable oil until golden, about 5 minutes. Top with parsley and serve on skewers with marinara sauce for dipping.

Whisk 1 egg white in a large bowl. Add 2 cups each Good & Gather™ Unsalted Dry Roasted Peanuts and almonds and 1 1/2 cups oyster crackers. Toss with 2 tablespoons sesame seeds, 1 tablespoon sesame oil, 2 teaspoons soy sauce, 1 1/2 teaspoons kosher salt and 1 teaspoon red pepper flakes. Bake at 350˚ F, stirring, 15 to 20 minutes.

Toss 1 cup Good & Gather™ Garlic Stuffed Queen Olives, 1/2 teaspoon red pepper flakes and 1 minced garlic clove on a sheet of foil. Form into a packet. Grill over medium-high heat, turning often, 15 minutes.

Toss 16 stemmed cremini mushrooms with vegetable oil, salt and pepper. Mix 2 Italian sausage links (casings removed) with 1/4 cup breadcrumbs; spoon into the mushrooms and place on a baking sheet. Top with Good & Gather™ Pizza Sauce and shredded mozzarella. Bake at 425˚ F until golden, 20 minutes. Sprinkle with Parmesan and oregano.

Place 2 snack-size cheese rounds in a small ramekin; top with 2 tablespoons salsa. Microwave until the cheese melts, about 1 minute. Serve with Good & Gather™ Organic White Corn Tortilla Chips.

Fry uncooked Good & Gather™ Four Cheese Ravioli in 365˚F vegetable oil until golden, about 2 minutes. Drain on paper towels and sprinkle with salt and grated Parmesan. Serve with warm marinara sauce.

Mix 1 1/2 pounds ground turkey with 2 tablespoons Good & Gather™ Sesame Teriyaki Sauce. Form into 3-inch patties; season with salt and pepper. Broil on a foil-lined baking sheet, 4 minutes; brush with more sauce and broil 2 minutes. Top with sliced cheddar; broil 30 seconds. Serve on buns with mayonnaise, Sriracha and sliced red onion and pineapple.

Toss the contents of a Good & Gather™ Chopped Caesar Salad kit in a medium bowl. Fill taco shells with the salad. Top with grilled chicken and shaved Parmesan.

Butter four 4-ounce ramekins and sprinkle with brown sugar; line with thawed Good & Gather™ Organic Frozen Pineapple Chunks. Whisk 1 egg, 1/4 cup buttermilk, 3 tablespoons melted butter and a dash of vanilla in a bowl; stir in 1/2 cup flour, 6 tablespoons granulated sugar, 1/8 teaspoon baking soda and a pinch of salt. Divide among the ramekins. Bake at 350˚F until golden, 20 minutes. Let cool, then unmold. Dust with confectioners’ sugar.

Toss halved Good & Gather™ Brussels Sprouts with olive oil and salt and roast at 400˚F, 20 minutes. Serve on a platter with cooked broccoli or broccolini, sliced Persian cucumbers, lettuce leaves and cooked green beans. Serve with green goddess dressing.

Bring 3/4 cup each sugar and water to a boil, stirring to dissolve; transfer to a pitcher and chill. Puree 4 cups cubed watermelon; strain into the pitcher. Stir in 1 cup lime juice and 2 cups Good & Gather™ Watermelon Sparkling Water. Pour into glasses and garnish with lime wedges.

Whisk 1 1/2 cups Good & Gather™ Organic All-Purpose Flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Separately, whisk 1 1/4 cups milk, 4 tablespoons melted butter, 2 eggs and a little vanilla, then whisk into the flour mixture. Fill a squeeze bottle with batter. Squeeze X’s and O’s onto a hot buttered skillet and cook until golden.

Blend 2 cups Good & Gather™ Greek Plain Whole Milk Yogurt in a food processor with 1 cup heavy cream, 2/3 cup sweetened condensed milk, 1 tablespoon honey and the seeds of 1 vanilla bean until thick and fluffy, 4 minutes. Transfer to a 9-by-5-inch loaf pan and freeze, stirring halfway through, until firm, 5 hours. Top each serving with honey and pistachios.