Snack recipe collection

Smashed green olives marinated with lemon chunks, roasted fennel seeds, and chili heat for bold Mediterranean appetizers that keep for 4 weeks.

Lemon anise biscotti with fresh lemon zest and star anise, twice-baked until crisp and golden. A crunchy Italian cookie that stores for a month and pairs beautifully with espresso.

Lemon-berry bread with a tangy lemon glaze soaked into every slice. Fresh blueberries, bright citrus zest, and a poke-and-pour syrup finish make this quick loaf irresistible for brunch.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Maple snow is the classic Canadian kid treat: warm maple syrup drizzled over fresh clean snow or crushed ice. Two ingredients, zero cooking skill required.

A great dip that is creamy yet refreshing. Served best chilled.

Maple meltaway shortbread crisps blend butter, cake flour, and chopped pecans with maple flavoring into delicate, snowy cookies. Five ingredients, 7-minute bake, classic Christmas tin staple.

Milk chocolate popcorn with salted peanuts baked in a corn syrup and chocolate chip glaze. A crunchy, sweet-salty snack mix that stores for up to two weeks.

Moist breakfast orange muffins use fresh orange juice, grated zest, and oil for a tender, citrusy crumb that stays soft for days. One bowl, ready in 25 minutes.

A delicious ginger bread is made with whole wheat flour, several spices, brown sugar and molasses. It's moist, tasty and packed with flavor. A great snack or a lighter dessert with a cup of coffee.

Mom's best cake doughnuts: old-fashioned fried cake doughnuts with cinnamon and nutmeg in the dough. Crisp outside, tender inside, ready in 30 minutes.

Homemade yeast cinnamon rolls rolled with brown sugar, cinnamon, raisins, and nuts, then topped with creamy evaporated-milk vanilla icing. A from-scratch, double-rise dough that bakes up soft and pillowy.

Mom's easy drop sugar cookies: no rolling or cutting, just scoop, flatten with a fork, and sprinkle with sugar. A butter-and-oil dough with a splash of vinegar keeps them tender and lightly crisp at the edges.

Mom's Zucchini Bread: a beloved family recipe with cinnamon, vanilla, and walnuts folded into a moist, oil-rich loaf. Yields two loaves, ideal for sharing one and freezing one.