Keeping The Kids Happy
With Healthy Snacks

There is always a concern about keeping the kids well-fed during the summer months. Routines are often knocked out of balance, including mealtimes, but with a few handy tips, we can keep the kids happy and healthy by preparing food and snacks that are fun and nutritious.

Fruit Kabobs For Kids To Make

1 apple
1 banana
1/3 cup red seedless grapes
1/3 cup green seedless grapes
2/3 cup pineapple chunks
1 cup nonfat yogurt
¼ cup dried coconut, shredded

Prepare fruit by washing the grapes, washing the apples and cutting them into small squares, peeling the banana and cutting it into chunks, and cutting the pineapple into chunks, if it’s fresh. Spread coconut onto a large plate. Slide pieces of fruit onto a wooden skewer and design your own kabob by putting as much or as little of whatever fruit you want! Do this until the stick is almost covered from end to end. Hold your kabob at the ends and roll it in the yogurt, so the fruit gets covered. Then roll it in the coconut. Repeat these steps with another skewer.

Peanut Butter Dip with Pretzels And Fruit

½ cup peanut butter
½ cup vanilla yogurt
¼ tsp. cinnamon
¼ cup raisins
2 cups miniature pretzel twists
Apple slices and banana chunks

In small bowl, combine first four ingredients. Mix well. Keep refrigerated. Serve with pretzels and fruit.

Scrambled Egg Melts

4 eggs
¼ cup milk
¼ tsp. salt
1/8 tsp. pepper
1 Tbsp. margarine or butter
2 English muffins, split and toasted
4 slices Canadian bacon
4 slices American cheese

In medium bowl, combine eggs, milk, salt and pepper. Beat until well blended. Melt margarine in medium skillet over medium heat. Add egg mixture, cook 3 to 4 minutes or until eggs are set, stirring occasionally. Place English muffins split side up on small cookie sheet. Place 1 slice Canadian bacon on each muffin half. Spoon scrambled eggs evenly over bacon. Top with cheese. Broil 3 to 4 inches from heat for 1 minutes or until cheese is melted, or toast in toaster oven.

Oven-Fried Apple Pies

1 Tbsp. sugar
¼ tsp. cinnamon
1 large can Pillsbury Grands Refrigerated Biscuits
1 cup apple pie filling
4 Tsp. butter, melted

Heat oven to 375. Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine sugar and cinnamon, set aside.

Separate dough into 8 biscuits. Press or roll each to form 5-inch rounds. Place on sprayed cookie sheets. Place 2 Tbsp. pie filling slightly off center each biscuit round on one cookie sheet. Fold biscuits over filling, press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture.

Bake at 375 for 15 to 20 minutes or until deep golden brown, noting that some of the filling may bubble out at edges. Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheet. Cool at least 5 minutes before serving.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.