Snap, crackle & pop

Sort and discard any unpopped kernels from the popcorn. Spread popcorn and nuts across two 9x13-inch baking dishes (or one deep roasting dish). In a small saucepan over medium heat, melt butter, then stir in brown sugar and honey. Cook, stirring occasionally, until mixture comes to a full boil (about 6 to 8 minutes), then simmer without stirring for 5 minutes. Remove from heat and stir in vanilla. Pour hot mixture over popcorn and nuts, tossing to coat.

Bake at 250 F for 30 minutes, stirring every 10 minutes. The baking process will continue to evenly coat popcorn and nuts with caramel, and the caramel will change from gooey to crispy with a visible crackle texture. Remove from oven and spread mixture over a silicone mat or wax paper to cool. Store in airtight container for up to a week.

With an electric mixer, beat together sugar, shortening, and butter until light and fluffy. Beat in egg and vanilla. In a medium bowl, mix flour, baking powder, and salt, then add to electric mixer until dough comes together. Form dough into a disk, cover, and chill for an hour.

Preheat oven to 400 F. On a floured surface, roll dough out 1/8 inch thick. Cut into heart shapes and place on an ungreased baking sheet. Bake 6 to 8 minutes or until just slightly browned on the edges. Immediately transfer to a cooling rack.

Up to 24 hours before serving: Mix food coloring into frosting for desired effect. Frost cooled cookies and store covered at room temperature. Refrigerate leftover icing. Just before serving, liberally sprinkle cookies with Pop Rocks. (Pop Rocks may melt into the icing over time, reducing the popping effect; they’ll still be delicious!)

Cut bread slices in half diagonally (if desired). Lightly brush both sides of bread slices with olive oil, then place flat on a baking sheet. Sprinkle tops with salt and pepper.

Preheat oven (or grill) to 400 F. Bake until lightly browned, about 5 minutes per side. Toss together snap peas, diced apple, and honey. Transfer goat cheese to a small bowl and microwave in 10-second increments, mixing each time, until soft and pliable. Lightly spread goat cheese onto bread slices, then spoon snap peas and apples on top. Serve immediately. Makes about 16 slices.

In a medium, heat-safe bowl, mix together flax seeds through boiling water. Let soak 15 minutes. Cover a 12x16-inch baking sheet (or larger) with parchment paper. Pour mixture in the middle, then evenly spread to edges with a spoon or spatula. Sprinkle with flaked or coarse sea salt.

Heat oven to 350 F. Place on middle rack for 40 to 50 minutes — cracker edges will curl slightly with browned edges and will be stiff when parchment is lifted off baking sheet. Let cool for a minute or two, then carefully remove parchment and break cracker into pieces. (If some pieces bend, continue baking those pieces in 5-minute increments until stiff.) Store in an airtight container at room temperature up to 2 weeks.