BACK-TO-SCHOOL SNACK BOARD RECIPE BY TASTY

Back-To-School Snack Board Recipe by Tasty image

If you're feeling "extra," serve up this super fun snack board for your kids. From fruit kebabs and DIY Uncrustables to turkey and cheese pinwheels and cucumber hummus boats, this has "afternoon pick me up'' written all over it. We hope it makes doing homework a little easier, too.

Provided by Betsy Carter

Categories Snacks

Time 40m

Yield 8 servings

Number Of Ingredients 28

Ingredients

1 small pineapple, peeled, cored, and diced
3 Mandarin orange slices, peeled and segments separated
3 large kiwis, peeled and cut into half moons
1 bunch red seedless grapes
4 spinach tortillas
8 teaspoons honey mustard
8 slices roasted turkey
12 slices american cheese
16 green leaf lettuces
8 slices white bread
4 tablespoons almond butter
4 tablespoons strawberry preserve
1 block cheddar cheese, room temperature
1 jar pimiento peppers, drained
¼ cup cream cheese, softened
¼ cup mayonnaise
2 dashes hot sauce, optional
4 persian cucumbers
½ cup hummus
¼ teaspoon sweet paprika
trail mix
Fish-shaped cheese cracker
Pretzel twist
kettle corn
butter cracker
12 wooden skewers
round cutter
18-inch board

Steps:

Make the fruit kebabs: Thread the pineapple, orange segments, kiwi, and grapes onto 12 6-inch skewers, alternating between fruits. Store the kebabs in an airtight container or zip-top bag in the refrigerator until ready to serve, up to 2 days.
Make the pinwheels: Spread 2 teaspoons of honey mustard evenly over each tortilla, then layer 2 slices of turkey, 3 slices of American cheese, and 4 lettuce leaves on top. Fold in the sides of each tortilla, then roll into a tight log. Wrap the logs in plastic wrap and store in the refrigerator until ready to serve, up to 3 days. Just before serving, slice each log crosswise into 8 pinwheels.
Make the AB & J sandwiches: Spread 1 tablespoon of almond butter on the centers of 4 slices of bread. Spread 1 tablespoon of preserves on the centers of the remaining 4 slices of bread. Sandwich the almond butter and preserves slices together. Using a 4-inch round cutter, press firmly to cut out the centers of each sandwich and discard the crusts. Using a 4-inch sandwich crimper, press down firmly to seal the edges of the sandwich together. Alternatively, using your fingers, press the edges of the sandwiches together to seal, then use a fork to crimp the edges. Store the sandwiches in an airtight container or zip-top bag in the refrigerator until ready to serve, up to 2 days.
Make the pimiento cheese dip: Finely grate the cheddar cheese on the small holes of a box grater, then transfer to a large bowl. Add the pimientos, cream cheese, mayonnaise, and hot sauce, if using, and stir with a rubber spatula until well incorporated and creamy. Store the dip in an airtight container in the refrigerator until ready to serve, up to 5 days. Transfer to a serving bowl before assembling the board.
Make the cucumber hummus boats: Cut the cucumbers in half lengthwise. Using a spoon, scoop the seeds out of each half. Fill each cucumber boat with 1 tablespoon of hummus, smoothing with the back of a spoon. Sprinkle with paprika.
When ready to assemble, add the pimiento cheese dip, trail mix, and fish-shaped cheese crackers to small serving bowls. Place on a large board or platter, then surround with the fruit kebabs, AB & J sandwiches, pinwheels, cucumber boats, pretzels, kettle corn, and butter crackers.
Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 72 grams, Fat 19 grams, Fiber 15 grams, Protein 18 grams, Sugar 34 grams