The Ultimate Group

SNACK GUIDE For Teams, Classroom, Scouts & more

Super Snacks!

Look up the word “snack” in the dictionary, you’ll find this definition: food

eaten between regular meals. But as a parent, you know there’s so much

more to it. Kids need them for class parties, on the field, and more. But don’t

worry! FamilyFun magazine and SignUp.com has your covered with this list

of new snack recipes to try.

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Food Allergy AwarenessKeep it safe for

everyone! Ask parents, teachers and

coaches for food allergy considerations

before preparing or purchasing snacks.

Group SnacksNeed something for the classroom snack or a small get together? Each recipe

scales up or down easily so you can make just enough to fit the crowd.

Strawberry PretzelsSpread 4 dozen pretzel squares on a parchment-lined baking sheet. Melt ½ cup white candy melts. Place the melted candy in a ziptop bag and snip off a corner. Drizzle each pretzel with candy, then immediately top with freeze-dried strawberries (you’ll need about ½ cup total). Let the candy set. Store in an airtight container.

Keep the kids happy at your holiday party with a no-mess project. Using our template, cut face

pieces and hooves from dark and light brown felt. Adhere each hoof with double-sided tape

to a packaged candy cane.

Brown-Sugar Pear Blender Muffins In a blender, combine 2 ripe bananas, 1¼ cups quick oats, ½ cup all-purpose flour, 2 tsp. baking powder, ¼ cup packed dark brown sugar, ¼ tsp. cinnamon, ¾ cup vanilla yogurt, and 2 eggs. Puree until smooth. Dice a large pear and fold in all but ½ cup of it. Pour batter into a greased muffin tin and top with remaining fruit. Bake in a 350°F oven until the muffins are light brown around the edges and a toothpick comes out clean, turning halfway through, about 25 minutes. Let cool in the pan 5 minutes then transfer to a cooling rack. Refrigerate until ready to eat. Makes 12.

Frozen Yogurt Pops In a blender, combine 6 bananas, 3 cups plain yogurt, 2 Tbs. honey and a splash of vanilla extract. Puree until smooth. Pour the mixture into ice pop molds or paper cups and freeze 45 minutes. Insert craft sticks, then freeze until solid, about 6 hours. Makes 12 to 16 pops.

Apple-Cinnamon Bites Stir together 3 cups O-shaped multigrain cereal and 1 cup chopped dried apples. Set aside. Over low heat, combine ½ cup brown rice syrup, 3 Tbs. sunflower seed butter, ½ tsp. vanilla and a pinch of salt in a saucepan. Cook, whisking, until the mixture is runny (about 1 minute). Pour over the cereal mixture and stir to coat evenly. With wet hands, shape into 24 balls. Let set on parchment paper at room temperature for 1½ hours.

Veggie Pesto PitasStir together 8 oz. softened cream cheese and 2 Tbs. nut-free pesto. Cover about 16 mini pita rounds with spread and top with 2 Tbs. chopped, mixed fresh veggies like broccoli, corn, and diced bell pepper.

Banana-Split Popcorn Toss together 8 cups plain popcorn, 1 cup banana chips, ½ cup chocolate chips, 6 Tbs. freeze-dried strawberries, and ¼ tsp. salt. Store in an air-tight container.

Filling SnacksSometimes kids need more than a nibble: These generously portioned bites are sure to

satisfy, whether doubled-up for lunch or served before Saturday soccer practice.

Waffle Sticks and Apple Sauce Toast frozen waffles and slice into 1-inch strips. Serve with applesauce for dipping.

Deli Roll-UpsSandwich meat is on a roll! Grab a high-five from your kid with these high-protein bites.

• Hummus, salami, and carrot: Top slices of deli salami with hummus and shredded carrots and roll up.

• Pepperoni pizza: Stir together ¼ cup softened cream cheese and 1 Tbs. finely chopped oil-packed sundried tomatoes. Add a dollop to each of 8 slices sandwich pepperoni. Top with a few black olive slices and a generous tsp. shredded mozzarella, then roll.

• Ham and brie: Top slices of deli ham with brie cheese (cut into matchsticks), dab with mustard and roll.

Spiked HummusIn a food processor, combine two 13.5-oz. cans chickpeas (drained and rinsed), 2 cloves grated garlic, ½ cup olive oil, ½ tsp. salt, 1 Tbs. cool water, and ¼ cup each barbecue sauce, tahini, and fresh lemon juice. Process until smooth. Serve with veggies, pretzels, or pita chips.

Cheddar Mini Frittatas Heat oven to 375°F and coat a muffin tin with cooking spray. Toss together 2 cups thawed hash-brown potatoes, 3 Tbs. chopped scallions, and 1¼ cups shredded cheddar. Divide among the wells. Whisk together 9 eggs, ⅓ cup half-and-half, ½ tsp. salt, and ¼ tsp. pepper. Divide among the wells and press the potato mixture beneath if needed. Bake until lightly browned around the edges and set, turning halfway through, about 25 minutes. Freeze until ready to eat (to reheat, microwave on high for 1 minute).

From Halloween to the end-of-school celebration and every class party inbetween, check out our fresh and fun guides with festive snack ideas, crafts, games & more.

http://Signup.com/Classparty

Class Party Snacks

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