Four Afternoon Snacks Your Kids Will Love
If you’re kids are like ours, they come home from school and head straight to the kitchen. Try our favorite recipes for after-school snacks that satisfy without spoiling your child’s appetite for dinner.
1. Frozen Fruit Cups
These are a million times better than the store bought variety, and kids will love eating the fruit in this frozen treat.
Makes 12-14 cups
4 C Peaches, diced
2 C Mandarin Oranges, drained
2 C Crushed Pineapple, drained
1 container Raspberries
1 Pint Blueberries
6 Bananas, chopped
1 small can Frozen Orange Juice Concentrate, thawed
1/3 C Lemon Juice
Combine the peaches, oranges, pineapple, raspberries, blueberries, bananas, orange juice concentrate and lemon juice in a bowl and mix until combined. Place in small disposable plastic cups and cover with plastic wrap. Freeze until firm. Remove from freezer about 40 minutes before serving to thaw a bit. They are like eating a fruity slushy
2. Popcorn with Herbed Garlic Parmesan Butter
We guarantee you’ll be sticking your hands in the popcorn bowl right along with the kids!
1 T Butter
1 T Extra Virgin Olive Oil
1 large Garlic Clove, minced
½ t Dried Thyme
¼ t Dried Basil
1 bag Unsalted Microwaved Popcorn, cook according to instructions
1 C finely grated Parmesan Cheese
Combine butter, olive oil and garlic in a small sauce pan over medium-low heat. Cook while stirring until butter lightly simmers and the garlic is flagrant, about 2 minutes. Add thyme and basil and stir to combine. Remove from heat.
Prepare popcorn according to package instructions and place in a large mixing bowl. Drizzle butter mixture over popcorn while stirring with a large spatula. Toss to coat. Add parmesan cheese and toss until distributed.
3. Chocolate Dipped Graham Crackers
Make these on the weekend and enjoy them through the week! They’re easy and can be made with just about any topping you can think of (we like toasted coconut the best!)
6 Graham Crackers
4 oz Semisweet Chocolate
½ C Sweetened Shredded Coconut
Additional Dipped Cookie Topping Ideas:
Mini Peanut Butter Chips
Mini Chocolate Chips
Preheat oven to 350 degrees. Line a baking sheet with wax or parchment paper, set aside. On a rimmed baking sheet, toast coconut until golden, 6-8 minutes.
Place chocolate in a medium bowl set over a saucepan of simmering water. Stir frequently until almost melted. Remove from heat and stir until completely melted.
Dip the short end of the graham cracker into the chocolate, covering about half the cracker. Place on baking sheet, sprinkle chocolate with coconut. Refrigerate for about 10 minutes. Store in an air-tight container.
4. Ridiculously Good Fruit Roll Ups
Try these once, and you will never buy a box of the bland chewy fruit leather again!
1 lb Strawberries, hulled and quartered (you can also use peaches, strawberries or mango)
1 T Agave
1 T Fresh Lemon Juice
Preheat the oven to 170 degrees, or the lowest setting on your oven. Line a rimmed baking sheet with a silicone baking mat.
Place the strawberries, agave and lemon juice in a blender. Blend until smooth. Pour the puree onto the prepared baking sheet and spread it evenly leaving a 1 inch border around the edge of the baking sheet using a spatula.
Bake until the center of the puree has set and is not sticky to the touch, about 6 hours.
Cut into 1 inch wide strips using scissors and roll up between strips of parchment paper. You can also use cookie cutters to cut into decorative shapes. Easy, peasy & yummy in your tummy!