1,777 snack recipes

This is so easy to make, especially for someone like me who has no cooking experience at all. The flavour is also spot-on.

Make-ahead bran muffin batter that keeps in the fridge for weeks. Mix once, bake fresh muffins on demand for breakfast any morning. The classic refrigerator batter recipe with bran flakes and buttermilk.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Vegan date walnut muffins built on a sticky date-water paste with brown sugar and crunchy walnuts folded in. No eggs, no dairy, just 12 tender muffins in 45 minutes.

Big batch raisin bran muffins: a six-week refrigerator batter that bakes off fresh muffins anytime. Buttermilk-rich, lightly spiced, and packed with raisin bran for hearty, fiber-loaded breakfasts.

Chocolate and caramel give this thumbprint cookie from Kathy T. Preston of Milwaukee a different twist.

Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.

Mary Wilhelm of Sparta sent her signature cookie, which she said she has prepared for the Food Network, Warrens Cranfest and Taste of Home magazine. Two classic flavor pairings - brown sugar and cashews, and orange and cranberry - come together.

Focaccia Pugliese made with durum flour and mashed potatoes for a soft, chewy crumb. Topped with fresh tomatoes, capers, oregano, and olive oil.

Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best.

Microwave strawberry oat bran muffins, high-fiber and low-fat, made in custard cups in under 4 minutes. A no-oven breakfast for dorm rooms, summer kitchens, or when the toaster is the hottest appliance you'll allow.

Moist inside and crispy outside, these scones are full of flavors.

Spice roasted chickpeas turn a can of garbanzos into a crunchy, snackable handful, tossed with freshly toasted cumin and coriander, a pinch of cayenne, and coarse salt. High in fiber, vegetarian, and hard to stop eating.

Cinnamon breakfast muffins studded with chopped apples and topped with a crunchy pecan streusel. Tender, golden-domed bakery-style muffins for a slow weekend morning.

Homemade power bars with whole wheat flour, peanut butter, molasses, sunflower seeds, raisins, and wheat germ. A dense, chewy energy snack that stores for days.

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.