These Easy Roasted Chickpeas Will Definitely Be Your New Favorite Snack

Being a New England native, I love apple-picking season. Grab some apples and peanut butter to make your own creamy riff on a PB&J. Of course it’s great on a sandwich, but you can dunk sliced fruit or graham crackers in it, too. —Brandie Cranshaw, Rapid City, South Dakota

I keep these little bites on hand in my refrigerator and grab them for breakfast or to snack on when I'm in a hurry. We have a lot of food allergies in our family and I like to keep healthy snacks around that everyone can eat. This recipe has no gluten, eggs, dairy or corn, so it's the perfect go-to treat in our house. —Tanja Miller, Peoria, Arizona

If you’re a guacamole lover, try this fun grilled version that gives it a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, Indiana

I learned how to roast pumpkin seeds from my mother, who learned it from her mother. Keep an eye on the seeds so they don’t scorch. —Margaret Drye, Plainfield, New Hampshire

This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking is absolutely irresistible! I'm always being asked for the recipe. —Jeanie Petrik, Greensburg, Kentucky

Whip up this creamy concoction as a refreshing and nutritious snack or a quick chilled breakfast. Because you can use frozen fruit, you don't have to wait until peaches are in season to enjoy this delicious smoothie. —Martha Polasek, Markham, Texas

These banana chocolate chip muffins are one of the first things my husband gets hungry for when he’s home from deployment. I make sure to have the overripe bananas ready. They’re a family tradition. —Kimberly Duda, Sanford, North Carolina

This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

I work a 12-hour night shift at a hospital, and when I come home in the morning, I don't feel like cooking a big breakfast. I love these sandwiches because they're versatile; sometimes I use apples instead of pears, and different cheeses, such as Brie or grated Parmesan. —L.J.Washington, Carpinteria, California

We eat a lot of peanut butter, so I decided to make my own. When I compared the cost of my own to store-bought, homemade was much cheaper. Plus it's a whole lot tastier, and you know what goes into it! —Marge Austin, North Pole, Alaska

These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina

This recipe makes art in a bowl! All the colors of summer are captured in this salsa with a fresh, light flavor perfect for snacking between swims or to kick off a backyard barbecue. This can be served with chips or alone as a side dish. —Catherine Goza, Charlotte, North Carolina

Every person who tries this dip wants to know what makes it taste special. The secret is the blend of yogurt, sour cream and mayo. —Krisann Durnford, Muskego, Wisconsin

A subtle banana flavor comes through in this moist whole wheat loaf. Flecked with poppy seeds, the sweet slices are wonderful warm or toasted and spread with butter. —Louise Myers, Pomeroy, Ohio

I'm all grown-up, but I still love to play with my food. Garbanzo beans in the guacamole add taste, texture and nutrition. The croc part is just plain fun. —Kallee Krong-Mccreery, Escondido, California

When I make this ice cream, I mix and match bananas for their ripeness. Very ripe ones add more banana flavor. Less ripe ones have a fluffier texture. —Melissa Hansen, Milwaukee, Wisconsin

The title says it all! I use whole wheat flour and applesauce to make the muffins lighter without sacrificing any flavor. We make these chocolate chocolate chip muffins for breakfast at the school where I work. —Theresa Harrington, Sheridan, Wyoming

Ever wondered how to make guacamole? Just whip together this delicious blend of your favorite fresh ingredients.—Joan Hallford, North Richland Hills, Texas

Not only are these a perfect mid-morning or afternoon snack at work, they're perfect for hungry kids just home from school. Plus, they make for fantastic party food! —Carrie Shaub, Mount Joy, Pennsylvania

There's sweetness from the honey, chewiness from the raisins, a hint of chocolate and cinnamon, and a bit of crunch. These granola bars freeze beautifully, so you can snack anytime. —Tasha Lehman, Williston, Vermont

Looking for a little something special to share with friends or family? Try these crunchy treats. They’re great with coffee or a glass of milk. —Peggy Woodward, Shullsburg, Wisconsin

I turn classic corn bread muffins into something special by serving them with a honey butter. They're gone in a flash! —Suzanne McKinley, Lyons, Georgia

I call toasted ravioli a fan favorite because it disappears faster than I can make it. With just five ingredients, this is how you start the party. —Kathy Morgan, Temecula, California

I've had this fruity loaf in my recipe collection since 1975. I tweak it with spices and candied fruit, depending on the season. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania

We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona

Here's a comforting, home-style treat that never loses its appeal. Dish up big bowlfuls and wait for the smiles! —Marilee Cardinal, Burlington, New Jersey

Everyone needs a fun, friendly way for kids to play with food. These “bites” are nutty and yummy when you coat bananas in chocolate and dip them into peanuts, sprinkles or coconut. —Susan Hein, Burlington, Wisconsin

My mother-in-law handed down this recipe from her mother. They’re a special treat—even better, I think, than those at a carnival or festival. And (shh!) they're baked, not fried. —Delores Baeten, Downers Grove, Illinois

This is my toddler son's favorite breakfast—he'll take one of these over pancakes any day! Get creative when mixing fruits and fruit-flavored yogurts; we love peach yogurt with mango, strawberry yogurt with blueberries or pina colada yogurt with mango and banana. —Dana Herra, DeKalb, Illinois

My kids love sausage and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternativee. —Lisa Dodd, Greenville, South Carolina

My version of hummus features a delightful nuttiness from tahini, a peanut butter-like paste made from ground sesame seeds. The beans pack a lot of protein so it's a healthy snack for kids. —Marina Castle Kelley, Canyon Country, California

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

Mini peppers are so colorful and they're the perfect size for a two-bite appetizer. They have all the crunch of a pita chip, without the extra calories. —Christine Hanover, Lewiston, California

My children resist veggies, but they love smoothies. This one packs in lots of good-for-you fruits and veggies—but to my kids, it's just a super delicious breakfast. —Elisabeth Larsen, Pleasant Grove, Utah

This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen

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

Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, Connecticut

Lime and basil really brighten the flavors in this colorful salsa. It's best when scooped up on a homemade cinnamon chip. —Navalee Hylton, Lauderhill, Florida

This pudding is exactly what its name promises—light and creamy. Because it uses soy milk, it’s a smart choice if you’re lactose intolerant. —Deborah Williams, Peoria, Arizona