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Get Apricot Sesame Energy Bars Recipe from Food Network
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Rosemary and cranberry crisps made in the food dehydrator are naturally gluten-free, loaded with fruits and vegetables, and kid-friendly.
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These chia, hemp, chocolate chip oatmeal bars are a vegan, on-the-go snack that adults and kids love.
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Green seeded pumpkin kernels (Mexican pepitas) are roasted with an easy, savory seasoning mixture until toasted and crisp. They're not the usual roasted and salted pumpkin seeds.
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Kidney beans and garbanzo beans come together in a creamy hummus with hemp seed hearts for a hearty Mediterranean-inspired spread.
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It's the best of fall and a tailgate party, all at once.
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You don't have to feel guilty about indulging in this sweet snack.
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Baked pumpkin seeds coated in ranch dressing mix are a tasty treat during the Halloween season.
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The pumpkins are carved, the pies are all baked, and you have a bunch of pumpkin seeds just waiting to be turned into a sweet, spicy snack. Here's your recipe.
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You will need a Japanese mortar and pestle (suribachi and surikogi) for this recipe, as the sweet flavor of the roasted sesame is most intense when ground. This can also be made with asparagus instead of spinach.
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Save the pumpkin seeds from Halloween decorating and roast them with smoky, spicy flavors, including bacon drippings and cayenne pepper. The seeds soak in flavorings overnight, and broil in just a few minutes.
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Taco seasoning and fresh lime juice give this snack all the flavor of your favorite tostada.