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Kids Cooking -- Cookie Bugs and Edible Crawlies Snacks By Amanda Formaro Kids Cooking -- Edible Crawlies and Cookie Bugs. Usually ants, beetles, and other creepy crawlers are not welcome in the kitchen. But that's not the case with these fun snacks that kids can make.

Neapolitan Crostini By Michele Scicolone Recipe for Neapolitan Crostini. Entertain your family and friends with T.V.’s Sopranos inspired recipe.

Peanut Butter and Jelly Granola Bars By Donna S. Roy Recipe for Peanut Butter and Jelly Granola Bars. These high energy healthy breakfast or snack bars are great to tuck away in a lunch box or keep handy as an after school snack.

Scotch Eggs By Cheri Sicard Recipe for Scotch Eggs. Scotch Eggs are a great way to use leftover easter Eggs. Since they are delicious hot or cold, they make a wonderful addition to a picnic.

Lacy Parmesan Crisps By Good Housekeeping Recipe for Lacy Parmesan Crisps. These delicate crackers made from baked Parmesan cheese have a terrific flavor and zero carbs.

English Pub-Style Pickled Onions By Linda Ziedrich Recipe for English Pub-Style Pickled Onions. This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar.

Nippy Pickled Strawberries By Loretta McPhail Recipe for Nippy Pickled Strawberries. This recipe was a finalist in the 1997 California Strawberry Festival's Berry Off cooking contest. These make a great breakfast addition. They're also wonderful served with smoked turkey, fish and/or cream cheese.

Pickled Eggs By Bessie Sicard Recipe for Pickled Eggs. Pickled eggs, while a favorite bar snack n this country and others, also make a great way to use up leftover Easter Eggs.

Marinated Broccoli By Bessie Sicard Recipe for Marinated Broccoli. This dish can be made far in advance and packs well, making it a welcome addition for picnics.

Japanese Pickled Ginger By Linda Ziedrich Recipe for Japanese Pickled Ginger. Use very fresh young ginger to make this pickle, a traditional garnish for sushi.

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