Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy
chickpea recipe will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina
I jazzed up the quintessential teatime cucumber sandwich to suit my family's tastes. This was my absolute go-to sandwich last summer when I was pregnant. It hit all the right spots! —Namrata Telugu, Terre Haute, Indiana
These easy-to-make, old-fashioned Amish sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. —Sylvia Ford, Kennett, Missouri
This is a wonderful fast-to-fix munchie. The recipe makes tons and doesn't involve any cooking. It's a cinch to package in individual snack bags, it keeps its crunch and it's a savory alternative to the cakes and pies usually offered at bake sales. —Linda Murphy, Pulaski, Wisconsin
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they’re ready, start to finish, in just half an hour! —Lorna Greene, Harrington, Maine
When you're in a hurry to make dessert, here's a "mix of mixes" that's so convenient and quick. The result is a big pan of very rich, fudgy brownies. Friends who ask me for the recipe are amazed that it's so easy. —Denise Nebel, Wayland, Iowa
I'm always looking for new ways to combine fun flavors, and what goes together better than beer and pretzels? Not much that I can think of. That’s why I put them together into one delicious recipe. —Alyssa Wilhite, Whitehouse, Texas
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. —Ivy Abbadessa, Loxahatchee, Florida
Roasted pumpkin seeds are a classic fall snack. Kick them up a notch with instant coffee and cocoa powder for a mix that’s mocha genius at any time of year. —Rebekah Beyer, Sabetha, Kansas
Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona
These are the best oatmeal cookies with all my favorite extras: dried cherries, white chocolate chips and macadamia nuts. —Sandy Harz, Spring Lake, Michigan
Pretzels are a great snack food. I love this recipe because it is sweet as well as spicy, but not too spicy. It's a great combination for munching. —Geraldine Saucier, Albuquerque, New Mexico
When I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me—I finally felt like an adult! —Katie Ferrier, Houston, Texas
This recipe is special to me because it’s delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they’re fresh! —Patricia Nieh, Portola Valley, California
Because cheese and sage go so well with apples, I decided to put them all in scones. These mini treats make a fall weekend brunch, tailgate or party even more fun. —Sue Gronholz, Beaver Dam, Wisconsin
My kids ask for these pita sandwiches all the time. They haven’t noticed that as good as they taste, they’re also good for them. —Kim Holmes, Emerald Park, Saskatchewan
My mom shared this recipe with me after sampling these cookies at a bed-and-breakfast. For a little variation, I sometimes substitute cranberries and pecans for the apricots and almonds. —Amy Forkner, Cheyenne, Wyoming
My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Sewickley, Pennsylvania
Magically transform squash or pumpkin seeds into a spellbinding snack with ranch salad dressing mix. —Taste of Home Test Kitchen
I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. —Helen Conwell, Portland, Oregon
We enjoy this cake as a snack, packed in lunches or as a scrumptious dessert when warmed and topped with a scoop of low-fat ice cream. If the batter seems really thick, don't worry: Once you stir in the apples it loosens up. —Cindy Beberman, Orland Park, Illinois
Our love for Mexican food inspired me to make party mix with taco seasoning. The flavor is so mild that it's even kid friendly. —Elizabeth Wynne, Aztec, New Mexico
I'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand. —Sarah Jaraha, Moorestown, New Jersey
Get ready for rave reviews with these crisp breadsticks twisted with Greek-inspired goodness. Best served fresh from the oven. —Jane Whittaker, Pensacola, Florida
My two little guys can't get enough of this sweet and salty snack that uses just three ingredients and is ready to eat in 15 minutes. The boys like to drizzle on the melted chocolate. Sometimes we replace the potato chips with apple slices. —Jami Geittmann, Greendale, Wisconsin
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts
I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania