1,807 snacking recipes

Mexican wedding cakes are always a holiday favorite but this recipe takes it up a notch or two, writes Mary Wilhelm of Sparta.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

Crisp button mushrooms stuffed with tangy apple, toasted walnuts, and melted blue cheese for a sweet-savory bite-sized appetizer ready in under an hour.

I love this filling, it is full of flavor. I use Rhodes frozen bread dough, it is easy to roll out and tastes so close to homemade. Thanks!

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

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

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.

Honey bran muffins sweetened with honey instead of sugar, loaded with bran cereal and raisins. Low-fat, one-bowl, and ready in 30 minutes for a wholesome breakfast.

Morning Glory muffins packed with grated carrots, apples, coconut, raisins, and pecans for a hearty, fragrant breakfast bake. The 1981 Nantucket classic that defined the bakery muffin.

Mushroom spanakopita: the Greek spinach and feta pie boosted with earthy sautéed mushrooms, all wrapped in crisp, golden phyllo. A savory vegetarian twist on the classic.

This is a wonderful and easy dip to make ahead and bring to parties.

Wholesome chocolate zucchini bread made with whole wheat flour, oats, and yogurt for a moist, lighter loaf. Shredded zucchini keeps it tender while bittersweet chocolate and walnuts make it taste like a treat.

Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.

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.

A great dip that is creamy yet refreshing. Served best chilled.

A favorite of the Colonel was Corn on the cob and he deiced if he was going to sale it, it had to be delicious and sweet .