Easy to make delicious after-school snacks
Published 1:58 pm Monday, August 12, 2019
Every mother knows what it means when the kids finally get home from a long day at school: snack-time. Every day, like clockwork. It’s rather astonishing how much food kids can scarf down after school, and it’s hard to find quick snacks that everyone will love. That’s why Southern Living set out to find some of the most downright delicious after-school snack recipes that fit all the criteria you’re looking for. This lineup of snacks is the perfect combination of sweet, savory, easy, fun, and healthy options that your kids (and you!) will go crazy for. Check out these perfect post-school snacks you can make at home.
PIZZA PIE PINWHEELS
INGREDIENTS
1 sheet refrigerated pie dough
3 ounces pizza sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 cup pepperoni
1 cup Cheddar Jack cheese, shredded
1/2 cup mozzarella cheese, shredded
INSTRUCTIONS
Preheat oven to 350˚F. Line jelly-roll pan with parchment. Stir together pizza sauce, basil, oregano, and salt. On a floured surface, roll out pie dough. Spread sauce mixture onto dough, then top with both cheeses and pepperoni. Roll dough together from the longest side, then slice into 1/2-inch slices. Put sliced dough onto cookie sheet, flat side down, a few inches apart. Bake for 18-20 minutes, or until cheese is melted and wheels are golden brown. Serve with additional pizza sauce, topped with basil, for dipping.
FRUIT AND YOGURT PARFAITS
INGREDIENTS
32 ounces plain Greek yogurt
1/4 cup pure maple syrup
1 teaspoon vanilla
2-1/2 cups mixed berries (i.e. raspberries, blueberries, blackberries, etc.)
1/2 cup raw pumpkin seeds shelled
1/4 cup chopped walnuts
1/4 cup chia seeds
1/4 cup flax seed meal
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
INSTRUCTIONS
In a medium bowl, whisk together yogurt, maple syrup and vanilla. Pour into a liquid measuring cup and set aside.
In another bowl, mix together seeds, nuts and spices.
To assemble parfaits, set out five glasses or mason jars and pour in 1/4 cup or so of the yogurt mixture into each glass.
Top the yogurt layer with a couple tablespoons of the nut and seed mixture.
Sprinkle a couple tablespoons of berries on top of the nut mixture then begin again with yogurt.
Repeat the layers until all ingredients have been used.
Seal mason jars or cover glasses with plastic wrap until you’re ready to serve.
Notes: These will keep in the refrigerator covered with plastic wrap for up to 5 days.
PIMIENTO CHEESE ROLLS
INGREDIENTS
1 (25-ounce) package frozen Southern-style biscuits
All-purpose flour
2 cups pimiento cheese
HOW TO MAKE IT
Step 1: Arrange biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but cool to the touch.
Step 2: Preheat oven to 375°. Sprinkle biscuits lightly with flour. Press edges together, and pat to form a 10- x 12-inch rectangle of dough; spread dough with pimiento cheese.
Step 3: Roll up, starting at one long end; cut into 12 (1-inch-thick) slices. Place 1 slice into each muffin cup of a lightly greased 12-cup muffin pan.
Step 4: Bake at 375° for 20 to 25 minutes or until golden. Let cool in pan on a wire rack 5 minutes; remove from pan, and serve immediately.
PIGS IN THE BLANKET
INGREDIENTS
All-purpose flour, for surface
2 sheets puff pastry (about 1 pound), preferably all-butter
Honey Dijon mustard
18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
1 large egg, beaten
Poppy seeds, for sprinkling (optional)
Flaky sea salt, such as Maldon, for sprinkling (optional)
Mustards, such as brown or whole-grain, for serving (optional)
DIRECTIONS
1. On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
2. Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.