10 Great After-School Snacks

Look below for 10 great after-school snacks.....




...and don't forget to let your kids help out!!

Jelly Cubes

Favorite Juice Jelly Cubes

Even if you're wary of those red and green mystery "fruit" powders, you can still give your kids the jiggly treats they want. The trick is to use a juice with ingredients you approve of and set it in a plain gelatin. These cubes are not only healthier, but they're also just as easy to make as the boxed stuff.

• 2 cups of your kid's favorite juice (we used grape and grapefruit in the photo)
• 2 packets of unflavored gelatin (I am not sure that there is a kosher plain gelatin, in which case you could use regular jello and put in some fruit to make it more healthy but omit the entire "cooking process" of this snack. Do make them in squares or other shapes though...for fun!!)
  
• 1 tablespoon sugar or honey (optional)

Pour 1/2 cup of juice in a bowl and sprinkle gelatin over it. While this sits, heat the remaining juice to boil (can do this in the microwave for 2 to 3 minutes). Pour hot juice over juice and gelatin mixture and stir, adding in extra sugar if desired. Pour mixture into the bottom of a loaf pan and chill for three hours, or until firm. Cut into squares.

Kids can help: Measure, mix

Extras: Pour mixture into miniature or regular-sized muffin tins for different shapes.

Parmesan Pita with dip

Parmesan Pita Chips with Mashed Dip

• Whole wheat pitas, opened and cut into wedges
• Grated fresh parmesan
• Salt and pepper to taste
• Basil or other dried herb (optional)
• Can of white beans, drained and rinsed
• Squeeze of tomato or sundried tomato paste
• Glug of olive oil

Cut pitas into wedges and separate their layers. Spread them on a baking sheet, spray them lightly with oil and sprinkle them with parmesan and dried basil. Bake for 8 to 10 minutes at 400 degrees F, until toasty and brown.

Meanwhile, dump beans in a medium sized bowl, add a squeeze of tomato or sundried tomato paste, a pinch of salt and pepper and a glug of olive oil and mash them with a potato masher until a smoother consistency is formed. Serve this with the Parmesan Pita Chips.

Extras: Try other beans, seasonings, or different spices on pita chips

Cucumber Yogourt Boats (Yum!!)

Cucumber Yogurt Boats

• Small cucumbers, such as Kirbys
• Small container of plain yogurt
• Sugar
• Salt
• Cumin

Halve cucumbers lengthwise and scoop out seeds. (A melon baller works great for this.) Mix some plain yogurt, a couple of pinches of sugar, a pinch of salt and a dash of cumin in a bowl. Spread into hollowed cucumbers.

Carrots and Peanut Butter Dip

Carrots with Peanut Dipping Sauce

Trying to break the peanut butter and jelly habit in the under-12 set is no easy task, but this mellowed peanut-sesame dip just might do the trick. It's equally good with carrots or tossed with cold noodles.

What you need:

• 3 tablespoons of peanut butter
• 1 tablespoon of honey
• A splash of soy sauce
• A few drops of sesame oil
• Water to smooth
• Carrot sticks

Mix everything but the carrot sticks together with a fork or whisk in a bowl. Add water as needed to thin mixture to a dipping consistency (all-natural peanut butter needs more; everyday brands need less).

Mom's Peanut Butter Cookies

Oh-So-Easy Peanut Butter Cookies

• 1 cup smooth or chunky peanut butter
• 1 cup sugar
• 1 egg

Mix ingredients in big bowl. Scoop into small balls and arrange on an ungreased baking sheet. Bake for about 10 minutes at 400 degrees F. Let cool on rack.

Kids can help: Measure and mix ingredients, scoop dough.

Extras: Dot each cookie with a chocolate chip or two, flash-freeze already-formed cookies on a tray then pack in a freezer bag so you can bake them a few at a time for future snacks.

Banana and chocolate tortilla

Chocolate-Banana Tortillas

If your kid is obsessed with chocolate-covered frozen bananas, he'll love our healthful approach to this glorious duo. Easier to make than banana bread, these are addictive either hot or cold, for breakfast or dessert. Just don't forget to save one for the kids.

• Pat of butter
• One banana, thinly sliced
• Handful chocolate chips
• Two flour tortillas
• Powdered sugar for dusting (optional)

Melt butter in nonstick pan. Arrange banana slices over one tortilla and mash them in very lightly with a fork. Dot with chocolate chips and place second tortilla on top. Slide into frying pan and cook for a few minutes on each side, until brown and golden at the edges. Let cool for a minute or two, then slice into wedges and serve dusted with powdered sugar, if desired.