Toasted Pita Triangles

These keep very well in a ziplock bag. Serve with hummus.

• 4-6 pita breads
  
• 1/4 cup extra-virgin olive oil
  
• 1 garlic clove, crushed
  
• Coarse salt
  

1. Preheat the oven to 350 degrees F.

2. Using kitchen scissors, cut the pita breads crosswise (through the folded edge), forming 2 circles of bread from each pita.

3. Combine the oil and garlic in a small bowl. Brush the rough side of the bread lightly with the oil-and-garlic mixture. Sprinkle with salt. Stack the pitas and cut them into triangles.

4. Spread the pita triangles in a single layer on two baking sheets. Bake, rearranging the pitas so they will brown evenly, until crisp and golden, about 20 minutes.

5. Serve warm or at room temperature.

From Fresh & Fast by Marie Simmons

Ricotta Honey Crostini

Toast some whole grain-type bread. Butter it (yes, butter) while hot. Sprinkle with cinnamon and drizzle with really good honey, then top with ricotta and drizzle with more honey. Variation: add sliced banana.

Sweet and Salty Nuts 'n' Cranberries

• 20 ounces whole almonds
• 3 tablespoons butter, melted
• 2 teaspoons sugar
• 1 teaspoon mixed pepper seasoning, such as a Cajun blend (or: 1/2 teaspoon black pepper and 1/4 teaspoon each cayenne and white pepper)
• 1 teaspoon coarse salt
• 8 ounces dried sweetened cranberries

1. Preheat the over to 350F.

2. On a large, rimmed baking sheet, toss together the almonds, butter, sugar, and pepper and spread in an even layer. Roast in the over, stirring several times, until the nuts are one shade darker, about 25 minutes. Remove from the oven and sprinkle with the salt.

3. When the nuts are cool, toss them in a large bowl with the cranberries.

4. Store in airtight containers for about a week at room temperature, or freeze for up to 3 weeks.

from Dishing Up Maine

Yield: 4 cups (about 16 servings)

Original Chex Party Mix

• 6 tablespoons butter or margarine
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 cups Corn Chex cereal
• 3 cups Rice Chex cereal
• 3 cups Wheat Chex cereal
• 1 cup mixed nuts
• 1 cup bite-size pretzels
• 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

1. Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.

2. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.