Strawberryhill- Good idea. I'm always looking for new recipes in this category. If you like the Honey Walnut Crunch, you may also like "Sweetly Spiced Crispy Pecans" - recipe at the link below (I've also made the recipe with almonds and walnuts, but we like pecans the best). This recipe improves the nutrition of the nuts because they are soaked and dehydrated. Soaking makes nuts easier to digest (for anyone who gets a bellyache after eating too many nuts), and their nutrients are more readily available. So soaking them improves the nutrition. Another nutritional plus - palm sugar is a nutritional improvement because it's low-glycemic (doesn't raise blood sugar like granulated sugar) and a nutritional profile that is far and above a better choice than brown sugar (you can see a comparison chart here: http://coconutpalmsugar.com/Nutritional_Information.html) Another plus.... No burned batches because they are dried in a dehydrator. FYI: Walnuts contain large amounts of triple unsaturated linolenic acid and are more susceptible to rancidity, so you can do a couple things to improve the shelf-life - soak them in lightly salted water overnight and dehydrate until they are crispy dry; and always store them in the refrigerator or freezer. As soon as I get walnuts home from the store I soak, dehydrate, and freeze them. High heat will cause the walnut oil to go rancid much faster. I make all our snack foods: microwave sweet potato chips, baked whole-grain "chips" (nothing more than freshly-milled flour, water and seasoning/s of choice - baked on a cookie sheet), dehydrated zucchini and cucumber chips, dehydrated apple slices, granola (especially good with a dollop of homemade coconut milk kefir), gluten-free crackers made with almond pulp, sprouted and seasoned lentils dehydrated until crispy, Lentil Granola Bars (made with sprouted lentils, unsweetened coconut, cacao nibs, chia seeds), homemade "KIND" bars (good for traveling)... At least once a month I make a gelatin-based snack from an assortment of recipes found on-line. Lots of health benefits in gelatin. One recipe is made with blueberries, another is made with fresh orange and lemon juice, "Pumpkin Jello" was good for Thanksgiving week, there are a few coffee-flavored ones that are nice, and in December I made one that was very fudge-like. So "Knox Blocks" can be for adults too ;-). COCONUT-PINEAPPLE GUMMIES 1/2 c. coconut milk, full-fat or light (I use reconstituted powdered coconut milk or make my own with unsweetened coconut) 1/2 c. pineapple juice (I also use pineapple/orange juice) 6 T. gelatin powder 2 T. raw honey (or palm sugar nectar or agave nectar) 1/2 t. vanilla Before heating, combine all ingredients in a pan and stir until lumps are gone. Heat on med-low 5-minutes until gelatin dissolves. Pour into an 8x8-inch glass dish. Cool in refrigerator until it sets. Cut into 1-inch blocks. Perhaps homemade sugar-free marshmallows will be my next use for gelatin now that we are in the middle of cocoa season. -Grainlady Here is a link that might be useful: Savouring Today - Sweetly Spiced Crispy Pecans

I was never a fan of blue jello. Blue jello and gummy fish is pure sugar. Blue jello and goldfish just sounds icky. When I was a kid I loved sliced bananas in strawberry jello. Sure, the jello was pure sugar and food coloring and artificial flavor, but there wasn't that much and into each life some jello must wiggle. I have made "dirt" cups with lowfat chocolate pudding mixed with crushed chocolate grahmns--still very sweet but not totally off the charts. Mix in one gummy worm for fun. Kids really liked that. You could make updated "ants on a log" with celery, hummus and quartered black olives. Kids love the ones with peanut butter but you can't mess around now days with peanut allergies. I had a friend who died from just a candy bar with a trace of peanut oil in it, (his lungs collapsed) and I have been paranoid ever since. Finger sandwiches cut with cookie cutters? No bakes? Chinese chews (melted butterscotch chips mixed with crunchy noodles). Some of this is healthier than other things. Depends on whatever else the kids have been eating during the day. I'd prefer to err on the side of healthy, just to be a good example since this snack time is a regular thing. Sweet treats are for special occasions like parties, IMHO. At least if you are trying to set some kind of reasonable example.

Here's the link for roasted chickpeas. Click the link for other info. Only thing I found out, is that don't say crisp more than a day, but they don't last that long. This isn't my recipe: I c&p it, but all are basically the same. -------------------------------------- Variations �I sometimes use these to top my yogurt parfait. They add a nice crunch and some extra protein. �Toss some on you oatbowl instead of nuts�.or with them. �They are great in kids lunch boxes. A peanut-free way to enjoy a healthy snack, safe for "nut-free" zones. What�s your favorite way to use chickpeas? How will you season yours? Crispy Crunchy Roasted Chickpeas Assume about 1/2 cup per person. This recipe will yield about 6 servings. NOTES: �You can use regular olive oil or flavored. Roasted garlic to various herb blends would be great. �If you are going sweet you might want to add a bit of maple syrup, honey or agave before roasting. �You can also toss them with some hot sauce if you want them spicy. �Some seasonings to consider: Black Pepper, Rosemary, Smoked Paprika, Oregano, Curry Powder, Chili Powder, Chinese 5 Spice, Herbs de Provence, Cinnamon, Nutmeg, Cardamom, Ground Ginger, Ground Mustard, Allspice, Cayenne, etc�. the only rule, don�t over think it and just have fun with unique flavor combinations. INGREDIENTS �3 cups cooked Chickpeas (also called Garbanzo Beans) �some Canola or Olive Oil to lightly coat �Seasonings: I like sea salt and smoked paprika METHOD Preheat oven to 400ÃÂF. Toss chickpeas with spice, salt and a small amount of oil. Put them on a baking sheet in a single layer. Bake for about 30-40 minutes until golden brown and crunchy. Toss them every 10 minutes. Let them cool completely before serving. They get much more crunchy after they cool. Store in an airtight container at room temperature. Here is a link that might be useful: roasted chickpeas

Guess I'm just not watching as much TV anymore but I haven't seen many of these. Don't have a favorite at least that's been broadcast in recent history. 20+ years ago there were some really good commercials on TV and radio too for that matter but now it's mute or change channels. Least favorite: Political ads, that asinine St. Jude's commercial when mommy goes "I'M SCARED TOO!" (but at least it seems they pulled that - there's a different one now), any feminine "freshness" or the Viva Viagra commercials. (Elvis must be spinning in his grave... unless they gave him a Cialis when he died.) And I don't give a hoot about "Little" Jimmy's Johnson, sheesh. Even Terry Bradshaw wouldn't do that commercial. I want to say grow up but there'd be an unintended pun there. At least now there's a good reason for weight gain. Going to get snacks during commercials. Bring back the cigarette commercials. They were creative and entertaining at least. Frank Bartles and Ed Jaymes, we need you now more than ever though the Betty White & Abe Vigoda Snickers commercial is not bad.