677 snack recipes

This cheesy and creamy dip is great with pita bread/chips or crackers. Best served hot or warm.

Homemade Wheat Thins with just 3 ingredients: whole wheat flour, all-purpose flour, and emulsified oil-water. Crispy, salty crackers baked in one sheet.

Blueberry cream scones combine cold butter, heavy cream, and fresh berries into tender diamond-shaped pastries with golden tops. A classic English-style breakfast scone in 45 minutes.

This scrumptious banana bread will become your favorite too with this simple recipe that's stress free!

Crispy fried chicken wraps rolled in warm flour tortillas with a smear of cream cheese, crunchy peppers, cucumber, onion, and fresh salad greens. A fast handheld lunch built on golden, paprika-spiced chicken strips.

I used the whole wheat flour, 2 eggs, and my bread was very fluffy and delicious.

Treacle scones blend flour and cornmeal with light molasses for sturdy, lightly sweet British tea scones with toasty corn texture and molasses depth. Split warm and serve with butter and jam.

Yummy peanutbutter cookies that are easy to make and extremely tasty.

Honey-rum balls with ground walnuts, vanilla wafer crumbs, dark rum, and honey. Rolled in powdered sugar. A no-bake holiday confection that ages for 6 weeks for deeper flavor.

Berry banana sour cream muffins fold fresh blueberries or raspberries into a tender banana batter enriched with sour cream. A breakfast classic with extra moisture.

Pineapple stuffed empanadas. A delicate pastry style dough with a filling of pineapple and apricot jam. Perfect for afternoon tea or healthy snacks for the kids or guests.

Try this new clean and tasty rendition of deviled eggs that uses plain yogurt to replace the mayonaise.

THese made the rounds in our neighborhood this holiday season. Everyone wanted the recipe.

I add a couple of teaspoons of multi-colored nonpareils to make them a bit more festive.

Christmas cookies with pizzaz, can be stored in the refrigerator and then made as needed for fresh baked cookies anytime.

Zucchini bread with dark brown sugar and vanilla, baked into two moist loaves. The garden-rescue quickbread that puts late-summer squash to delicious use.