Snack

Dilly Fall Bread

Recipe Submitted by Matthew Kennedy, Toronto; Recipe Tested by Vicky Watson.

Homemade bread is easier than you think, and this particular bread, full of dill and sprinkled with garlic salt, packs a flavourful punch.

Peanut Butter Loaf

Recipe Submitted by Heidi Kennedy, Calgary; Recipe Tested by Kathy Bennett.

This special-treat bread tastes like peanut butter cookies! Mix in chocolate chips if desired, or spread slices with jam to serve.

Baked Yam Fries

Recipe Submitted by David Frankham, Port Dover, Ont; Recipe Tested by Lisa Sembaliuk.

Simple, fresh and fast, these yam fries are a nutritious and delicious alternative to your standard potato side dish.

Soft Molasses Cookies

Submitted by Lori Latta, Regina, Sask.; Tested by Laura B.

These soft and chewy cookies taste and smell like gingerbread.

Spiced Almonds

Developed by Ellie Krieger, R.D. for the Almond Board of California

Potato Cakes with Leeks and Feta

Recipe Developed by Paula Bowman

These lacy potato cakes use very little oil compared to other pan-fried versions. Baked in muffin tins, they get really crispy on the outside while remaining soft and fluffy inside. Potato cakes would also be great served as a side dish with roast chicken.

Chocolate Dipped Pretzel Rods

Recipe Developed by Paula Bowman

Chocolate covered pretzels are hard for many to resist. Add a rainbow of candy coated sprinkles and this simple, kid-friendly recipe will become a household favourite. An equal amount of white chocolate can be substituted in this recipe, if desired.

Cinnamon Candy Apple Popcorn Balls

Recipe Developed by Paula Bowman

Inspired by a bake sale classic, these caramel popcorn balls are flavoured with cinnamon candy hearts and shaped to resemble candy apples.

Tangy Taco Salad

Submitted by Cheryl Hodgkins, Welland, ON; Tested by Tara Kinchen

This unique taco salad makes a great tasting comfort food. A kid favourite!

Baba Ghanoush

Excerpted from More Vegetables, Please!

This is a puréed and often-roasted eggplant dish that is popular in Middle Eastern cooking. Use it as a dip for veggies and/or toasted pita bread. Also try spreading it on toasted whole-grain bread or in a wrap and then adding grated carrots, fresh seasonal greens, and a nice thick slice of a fresh tomato, if it is summer, for a healthy sandwich. If it’s winter, top slices of steamed or roasted butternut squash with baba ghanoush and then sprinkle on a little Parmesan. You'll love it.