Fun, new after-school snacks for moms and kids to try.
Baked Cinnamon Sugar Churros Recipe adapted from: Munchkin Munchies
1 sheet frozen pastry puff sheet, thawed (usually they come in a 2 pack . . . if you want to make both sheets, just double the recipe)
1/2 c. sugar
2 t. ground cinnamon
1/4 c. (1/2 stick) butter, melted
Preheat oven to 450 degrees F. Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips. Place strips on a lightly greased parchment paper-lined baking sheet. Bake 8-10 minutes or until golden brown (mine only took 8 minutes). Meanwhile, combine sugar and cinnamon. Remove pastry sheets from oven and dip in butter, then roll in cinnamon-sugar mixture. Let stand on a wire rack 5 minutes or until dry.
Makes 18 churros.
Chocolate Chip Cookie Dough Dip
½ c butter
¼ c brown sugar, slightly packed
1 tsp. pure vanilla extract
8 oz. cream cheese , room temperature
½ c confectioners’ sugar
1 c mini semi-sweet chocolate chips
In a medium saucepan melt the butter and brown sugar. Whisk together over medium-high heat until sugar has dissolved, about 4 minutes. Remove from heat and whisk in vanilla extract. Set aside and let cool, if you’re in a hurry stick in the freezer for about 15 minutes.
In the meantime cream together the cream cheese and confectioners’ sugar for 1-2 minutes. Slowly pour in the butter/sugar mixture. Beat on medium-high until the mixture is combined and not separated. It may take up to 5 minutes. Stir in the chocolate chips.
Recommended to Serve with Graham crackers, vanilla wafers, animal crackers.
(We served ours with strawberries, bananas, vanilla wafers and brownies bites. Yes, brownies bites dipped in cookie dough. Pure bliss!)
No Bake Peanut Butter Bars
1 c. butter melted
2 c. graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 c. confectioners’ sugar (aka powdered sugar)
1 c. + 4 T peanut butter
1 1/2 c. milk chocolate chips
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.
Smores Marshmallow Pops
16 Marshmallows
3/4 c. Chocolate Chips
Crushed Graham crackers
Sticks to put your Pops on (found mine at Walmart on sale in the Holiday section)
Melt your chocolate in a microwave safe bowl (30 seconds then stir – continue stirring every 30 seconds until you get a smooth consistency). Stick your marshmallows on their sticks and dip it in the melted chocolate. Let cool for just a second… then dip into your crushed graham crackers. My kids were SO excited to eat them… mostly because they were on a stick! 🙂
Banana Bites Buffet
Cut bananas into bite size pieces. Dip in chocolate syrup, honey, peanut butter, sprinkles, mini chocolate chips, cinnamon, mini M& M’s. Use either a toothpick or small fork to dip each banana bite into a sauce and then topping.
Apple Nachos
Sliced apples with caramel and chocolate syrup drizzled on top and then you can sprinkle on nuts, mini chocolate chips, and mini marshmallows
Homemade Fruit Snacks
1 (3 oz) package gelatin, any flavor
2 (.25 oz) envelopes unflavored gelatin
1/3 c. water
Sprinkle the gelatin over the water in a small saucepan. Heat over medium heat and stir until gelatin is completely dissolved. Pour into molds and allow to set at least 20 minutes.
Camille Beckstrand- www.sixsistersstuff.com
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