This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My 7-year-old son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario
Andrea Bolden from Unionville, Tennessee writes, "With its colorful flecks of green onion and pimiento, this cheese ball is great as a Christmas or New Year's appetizer. It can be made with fat-free cheeses without sacrificing the zesty Italian taste."
Ever since I can remember, my Mother served pickled eggs at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
Spinach adds unexpected color and flavor to this tasty variation on deviled eggs from Dorothy Sander of Evansville, Indiana. They're easy to make with leftover Easter eggs...and an attractive addition to a party spread.
"These bite-size snacks are delicious anytime of the day," writes Doris Ann Yoder from her kitchen in Arthur, Illinois. Simple combine cream cheese, dried beef, chopped vegetables and salad dressing mix, then roll into tortillas, refrigerate, slice and serve.
"It's a breeze to stir together this tasty chicken spread," confirms Joan Whelan of Green Valley, Arizona. "We enjoy the mild combination of chicken, crunchy walnuts, onion and celery. It's perfect with crackers or as a sandwich filling."
Be prepared—you'll likely need to make a double batch of Kathy Beldorth's delightful dip. "One is never enough when we have a get-together," she details from Three Oaks, Michigan. "It tastes great with just about any vegetable , so you can use whatever you have on hand as dippers."
"Here's a smooth fluffy spread that couldn't be easier to make—it has only four ingredients," reports Lois Gelzer of Standish, Maine. "Try it as a topper on oven-fresh muffins or pumpkin bread. It lends a zingy orange taste to toast and bagels at breakfast, too."
"Authentic Cajun popcorn is actually deep-fried crawfish tails seasoned with peppery spices," explains Bogalusa, Louisiana field editor Ruby Williams. "But we like this lighter, simpler version made with real popcorn. It's our favorite TV snack."