795 snack recipes

Fresh zucchini salad with Parmesan layers grilled zucchini ribbons with bright lemon dressing, blanched lemon peel, toasted almonds, and shaved Parmigiano. A simple summer side that turns garden squash into a star.

Festive marshmallow popcorn Christmas tree shaped from lime Jello-coated popcorn and decorated with candy pieces. A fun, edible holiday centerpiece kids can help build.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Vegan whole wheat zucchini banana bread sweetened only with banana, raisins, and grape juice concentrate. No added sugar, no oil, no eggs in this moist quick bread powered by fruit and cinnamon.

Very beautiful ice cream, definitly will make it again.

Within 30 minutes, a scrumptious fried raviolo is ready to go, served with marinara sauce.

Thick, creamy tzatziki sauce with strained yogurt, grated cucumber, garlic, lemon juice, and olive oil. A cool, tangy Greek dip that works beautifully on wraps, tortillas, grilled meats, and pita.

Homemade caramel nut corn with walnuts, pecans, or almonds coated in a brown sugar and corn syrup caramel, then baked low and slow until crunchy. Addictive snack for gifting.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

Got his recipe in an email. From the Harvest restaurant, Cambridge, MA

Quite easy to make, and these cupcakes were very moist and delicious. I doubled the bunch, and froze them in the freezer. Now I have two week worth snacks :)

Peanut butter and celery health wedge on whole wheat with grated cheese, toasted in a sandwich maker until crispy and melty. A crunchy, protein-packed snack in 10 minutes.

Peanut Butter Chocolate Rice Krispie Treats recipe