I've tried many versions of bruschetta but think this recipe contains the perfect blend of ingredients. It's super easy, and you can make the topping ahead. —Jennifer Mathis, Hilton Head, South Carolina
Meet the Cook: Try these as an accompaniment to hamburgers or fried fish, or with steaks on the grill. The recipe's from my mom, and it's one of her most popular. (As a newlywed 15 years ago, I often found myself on the kitchen "hotline" to her!)
My husband and I have three children - 9,7 and just about to turn 1.
-Marsha Moore, Poplar Bluff, Missouri
I tried this dip at a potluck lunch and loved it. I think it represents my region because of the abundance of fresh fruit grown in California. My family especially enjoys it as a refreshing snack on hot summer afternoons.
Meet the Cook: This snack bread's very versatile - I've served it with spaghetti, as an appetizer and as a main dish. Because it stays so moist, I often bake it a day before.
I have been an avid cook ever since my husband and I were married...that was 29 years ago. We have two children - a son 22 and a daughter 19.
Whenever there's a gathering, friends tell me, "Be sure to bring your bean dip!" With several delightful layers, this is more than a snack—some guests practically make a meal out of it. You'll need big chips to pick up all the scrumptious ingredients. —Claire Rademacher, Whittier, California
Meet the Cook: My husband and I have three married daughters, 10 grandchildren and four great-grandchildren - and they all like this. It's good for a snack anytime, too.
-Christena Weed, Levant, Kansas
When I managed a cafeteria, I would cook up different snacks for the staff. These tiny squares with big asparagus flavor never lasted long and prompted lots of recipe requests. —Lois McAtee, Oceanside, California
I came across the recipe for this hot appetizer years ago and have made it many tomes to share with friends and co-workers. Asparagus, ham and cheese combine into a fun finger food. —Nancy Ingersol, Midlothian, Illinois
Meet the Cook: Some wonderful maple syrup I brought back from my last trip to Vermont is what inspired my recipe. These wings have been a hit with family and friends. They're very versatile - use them for TV snacks, hors d'oeuvres for parties or showers, or appetizers...or double or triple the recipe and make the wings a main dish you can serve with a salad or corn on the cob on the side.
-Janice Henck, Clarkston, Georgia