I accumulated a large recipe collection from around the world while my husband served in the Air Force for 25 years. This mouthwatering appetizer is one of our favorites, and we enjoy sharing it with friends.—Jane Ashworth, Bevercreek, Ohio
While tinkering and tuning up recipes for my spring menu, I came up with a snazzy little appetizer that's perfect for Cinco de Mayo. It features two favorites: shrimp and margaritas! —Nancy Buchanan, Costa Mesa, California
I crave this bruschetta-like pizza in spring, when I'm planting tomatoes in our garden. Slices make great appetizers when the tomatoes are ripe. But you can also serve the pizza alongside a grilled entree or as a meatless main course.
This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor.
-Lisa Boettcher, Rosebush, Michigan
We always have way more cucumbers and tomatoes coming out of our garden than we can handle. This is one of the many recipes I found to use them up in a delightful way. If you want to make this ahead, stir in the banana and peach right before serving. —Anna Davis, Half Way, Missouri
This convenient and colorful party classic from Linda Austin in Lake Hopatcong, New Jersey, can be made several days in advance. In fact, it actually tastes better if prepared ahead so all the fresh flavors can blend together. Best served at room temperature with a crusty loaf of toasted French bread or your favorite crackers.
I found this recipe a few years ago in a dairy cookbook, and it has become a family favorite. We milk 180 cows and have a large garden, so dishes like this that use both dairy products and fresh vegetables are welcome. My husband, Wayne, and our two children are mostly meat-and-potato eaters...but I don't hear any complaints when I make this bread!
My husband and I are retired, and I like to look for simple, speedy ways to cook. This thick cheesy dip, with the unusual addition of sausage, goes together in a jiffy. Accompanied by crackers or fresh veggies, it's a hearty appetizer for a football party or family gathering.
-Mary Bondegard, Brooksville, Florida
While my husband was in the Army, I'd get together with other wives for snacks and to exchange favorite recipes. I still enjoy serving this rich spread because most guests can't quite put their finger on the zippy ingredient—horseradish. —Naomi Francis, Waukesha, Wisconsin
Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: “I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!”