Place all ingredients in blender container.
Blend until smooth.
2 servings.

1/3 cup ranch dressing
3 tbsp cottage cheese

Puree ranch and cottage cheese in food processor.
Serve with veggies, chips, or pretzels for dipping.

Trim crust from bread; spread peanut butter on bread.
Place banana slices in a row on edge of bread, then a row of strawberries.
Starting with fruit edge, roll bread into a tube.
Slice into four “sushi” pieces.
1 serving.

Combine fruit in small bowl.
Pour lemon juice over fruit, toss.
Pour yogurt over fruit, stir to combine.
Divide fruit mixture among pitas.
3 servings.

Heat oven to 400 deg
Cut tortillas into wedges.
In large bowl, spray with cooking spray and sprinkle with seasonings.
Place chips in single layer on foil-lined baking sheet.
Bake 10-12 minutes or until crisp.

Heat oven to 400 deg
Cut tortillas into wedges.
In large bowl, spray with cooking spray and sprinkle with seasonings.
Place chips in single layer on foil-lined baking sheet.
Bake 10-12 minutes or until crisp.

1 cup oats
1 cup sliced almonds
1/2 cup shredded coconut
1/4 cup wheat germ
2 tbsp wheat flour
1/4 tsp. cinnamon
1/4 cup brown sugar
3 tbsp butter
2 tbsp honey

Preheat oven to 325 deg.
Mix first six ingredients together in a small bowl.
Bring brown sugar, butter and honey to a boil in small saucepan; cook 30 seconds.
Pour brown sugar sauce over oat mixture and stir.
Spread on foil-lined baking sheet.
Bake 20 minutes.
Let cool, break into pieces.
12 servings.

3/4 cup old-fashioned rolled oats
1 3/4 cups flour
1 cup whole-wheat flour
1/2 cup toasted wheat germ
1 packet (1/4-ounce) rapid-rise yeast
5 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups hot water
3 tablespoons baking soda
1 tablespoon kosher salt

Toast oats in small skillet over low heat, stirring until golden brown (about 5 minutes).
In a large bowl, combine oats, all-purpose flour, whole-wheat flour, wheat germ, yeast, half of the sugar, and the regular salt.
Stir in water.
Transfer dough to floured work surface and knead until smooth (about 5 minutes).
Transfer dough to back to bowl. Cover, let rise in warm spot until doubled (about 45 minutes).
Line 2 large baking sheets with parchment paper. Punch dough down and cut into 12 equal portions. With your hands, roll each portion into 16- to 18-inch rope. Wrap each rope into pretzel shape: twist ends over one another 2 times, flip top loop of pretzel over twisted ends, and press ends into dough to seal.
Place pretzels on baking sheets, cover, and let rise until almost doubled (about 20 minutes).
Preheat oven to 425ºF.
Bring large skillet of water to simmer and add remaining sugar and baking soda.
Slide pretzels into simmering water, 3 at a time. Cook 15 seconds, turn pretzels over and cook another 15 seconds.
Blot dry on paper towels; put pretzels to baking sheets.
Sprinkle kosher salt over pretzel tops.
Bake 18 to 20 minutes, or until crisp and golden.
Cool on wire rack; serve warm or at room temperature.
12 servings

2 peaches, peeled and diced
4 cups water
sugar, to taste (I used about 1/2 cup)
3/4 cups lemon juice

Bring peaches, sugar, and water to a boil.
Stir and simmer until the sugar is dissolved, about 10 minutes.
Allow the mixture to cool, then strain into pitcher, crushing peaches to extract juice.
Stir in the lemon juice.
Serve over ice.
4 servings.