689 snacking recipes

Five-minute mayo orange ginger fruit dip blends light mayonnaise with orange juice, honey, orange zest, and ground ginger. A creamy, citrus-spiked dip for fresh apple, pear, or strawberry slices.

A delicious side dish made with caramels and apples that is perfect for your next Thanksgiving dinner.

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

Cindy Schweitzer of Muskego offered this cherry twist on melt-in-your-mouth finger cookies.

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

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

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.

Kentucky Kernels fold chopped pecans into a bourbon-and-butter sugar cream, dropped by spoonfuls and chilled into bite-size Southern candies. A 4-ingredient holiday treat.

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.

Very beautiful ice cream, definitly will make it again.

No-bake chocolate rice crispy squares with dried apricots and raisins. Milk chocolate and marshmallows hold it all together. Makes 96 bite-sized treats for snacking, lunchboxes, or bake sales.

Made a bunch of these cranberry chews at the weekend, and they were so good. I used half whole wheat flour, which I usually do when I bake. I also used 1/2 cup coconut oil and 1/2 cup butter, and these bars came out wonderfully delicious. I have been enjoying them for breakfast and snack. I froze most of the bars. A great recipe.

These bars have been a family favorite for Mary Wilhelm of Sparta for decades.

This recipe is delicious but might be too barbaric for some.

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

These rich chocolate-toffee bars from Mary Lueke of Menasha were our top pick in the bar category.