Tragically beauty

These quick Cloud Hosting, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.
Ingredients

    3/4 cup chilled buttermilk
    1/2 cup finely chopped green onions
    2 cups self-rising flour
    1/2 cup yellow cornmeal
    3 tablespoons sugar
    1/2 teaspoon coarsely ground black pepper plus additional for sprinkling
    1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoon melted butter
    Coarse sea salt

Preparation

Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Combine buttermilk and green onions in medium bowl. Whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend. Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form

Gather dough together. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns. Roll out to 3/4-inch thickness. Using floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds. Place 2 inches apart on prepared baking sheet. Brush tops of biscuits with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper Aluminum Windows.

Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.

Grab-and-go recipes that pack a healthy punch

W hen it comes to calories and nutrition, every bite you take counts—and that includes the ones you take between meals and on the run. The problem is that many grab-and-go options are pretty unhealthy and unsatisfying: A sugary or starchy snack can send your blood sugar soaring and leave you ravenous an hour later, craving another sugar bomb. On the flip side, healthy real-food snacks will fuel you and your family through your work or school day, energize you for a workout, and leave you sated enough that you're more likely to make nutritious choices at dinnertime. The recipes we've gathered here are easy to pop in a reusable plastic container or thermos and stick in your briefcase or kid's lunchbox, making it that much easier to pass by the vending machine or candy jar.

tips:

    Plan Ahead

Chocolate bars and potato chips are habit-forming, especially when you keep stocking up on them at home. Try making healthy snacks once a week and storing them in eye-catching places, like the top shelf of your refrigerator or to the left of your keyboard.

    Think About Leftovers

Pasta with cheese, eggs, tofu—food that usually makes an appearance at breakfast or dinner—can be perfect for afternoon pick-me-ups, in bite-size portions and tidy containers.

    What's in Store

Don't have a second to cook? Here are a few of our favorite packaged snacks to keep on hand: fresh fruit with nut butter; whole wheat crackers and string cheese or reduced-fat goat cheese with cherry tomatoes, carrots, or peppers; yogurt sprinkled with muesli, granola, ground flaxseed, or wheat germ and topped with frozen berries or cherries; nuts and seeds; edamame; hummus; beef jerky (it's low in fat and high in protein); and dried fruit (watch the sugar).

    Balance the Equation

Just like with full meals, you should try to get some protein, good carbs, and fruits or veggies at snack time. And it never hurts to throw in a square of dark chocolate for good measure!

    Pass It on

There are so many reasons for kids to ask for sports drinks and Oreos. But if you are munching on sliced apples with peanut butter instead of high-fat or high-sugar snacks, they will, too. Eventually they may even get used to the dried fruit and nuts you slip into their backpacks in the morning.

November means the arrival of cooler weather, and the beginning of the holiday season. Cranberries play a starring role in holiday fare, in part because their season is so fleeting. But raspberries, which grow practically year round here in California make for attractive co-stars (check out their availability on the Driscoll's calendar). With this in mind, I set out to make a jam bar that would highlight both fresh berries.

Tangy and buttery my Cran Raspberry Crumb Bars are the result of a happy accident because I let the food processor run a little too long. Instead of chopping the nuts, I pulsed the almonds along with the sugar until they were completely pulverized. Oops! But all is well that ends well. Perhaps jam bars are popular because they are hard to mess up?

Cran Raspberry Crumb Bars would be perfect for a holiday cookie party or to give as a gift. The bottom of the bars is basically almond shortbread and the filling is a very lightly sweetened combination of the fresh cranberries and raspberries. The organic raspberries I used were grown in the US and provided courtesy of Driscoll's. They balanced out the strong sour flavor of the fresh cranberries

Driscoll's offers lots of recipes for using berries and a system for identifying where berries were grown. Look for the code on the bottom of the clam shell package and enter the number at mydriscolls.com. Now through December 31st Driscoll's is running a Made with Love holiday sweepstakes where you can win a bright red Kitchenaid stand mixer and berries for a year  or berries for a year.

I am also offering one lucky reader $100 in Driscoll's coupons to use on berries all year long! Simply leave a comment telling me your favorite berry idea for the holidays and I will choose a winner on December 10th. One entry per person and you must leave your email address and have a US mailing address to win. Only I will see your email address.

Cran Raspberry Crumb Bars
Makes 25 bar cookies

Ingredients

Dough
1 cup blanched almonds (whole, sliced or slivered)
1 cup sugar
1 cup unsalted butter, softened
1 egg
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour


Filling
1 cup cranberries
6 ounce Driscoll's fresh raspberries
1/4 cup sugar

Instructions

Preheat oven to 350 degrees. Chop the cranberries or pulse them about 20 times in a food processor. Combine the cranberries gucci handbags sale, raspberries and sugar in a small saucepan and gently cook for 5 minutes, mashing the berries with a wooden spoon or spatula. Set aside and let cool.

Line a 9-inch square baking pan with parchment paper, extending it over the edges.

Pulse the almonds and sugar in a food processor. Transfer sugar mixture to a large mixing bowl. Cream the sugar and nut mixture with the butter until creamy. Mix in the egg and almond extract. Add the flour and stir until a crumbly dough forms.  Reserve 1 1/2 cups of the dough; set aside.

Press rest of the dough on bottom of the prepared baking pan. Spread filling to within 1/2 inch of edge. Crumble reserved dough over the top of the pan. Bake 35 - 40 minutes or until lightly browned. Cool completely on a rack then use the parchment to lift  out of the pan and cut into bars.

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