Back to Class After School Snacks

Microwavable S’mores
2 graham cracker squares
1/2 plain chocolate bar
1 large marshmallow

On paper towel place 1 cracker square. Top with chocolate and marshmallow. Microwave on high 15 seconds or until marshmallow puffs. Remove from oven and cover with other cracker. It may be warm when it comes out so be careful.  Eat like a sandwich!

Tiny Tortilla Pizzas
small corn tortillas
shredded cheddar cheese
refried beans (optional)
dollop of sour cream (optional)

Mound a little refried beans, salsa and cheese on each tortilla. Cook on foil-lined tray in toaster oven until cheese has melted and is brown at the edges.

Strawberry Cheesecakes
3 ounces of cream chees, softened for 10 seconds in the microwave
3 tablespoons strawberry jam
a few sheets of graham crackers, broken into squares or rectangles

Mix the softened cream cheese with the jam. Spread a little of the mixture on top of each graham cracker. Either eat right away or chill for 30 minutes. The grahams will soften and become more like a cheesecake crust, and the toppping will firm up

Chocolate Banana Tortillas
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 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.

English Muffin Pizza
english muffin
spaghetti sauce
veggies that your kids like
mozzarella cheese, grated

Spread spaghetti sauce on english muffin halves. Top with your favorite toppings.  Heat in toaster oven or microwave until the cheese is melted.

Caramel Corn Mix
4 cups popped popcorn
2 cups bite-size wheat or bran square cereal
1 1/2 cups small pretzels or pretzel sticks
1 1/2 cups pecan halves
3/4 cup packed brown sugar
6 tablespoons butter
3 tablespoons light-color corn syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/2 teaspoon vanilla
dash ground red pepper

Heat oven to 300 degree F. Remove all unpopped kernels from popped popcorn. Combine popcorn, cereal, pretzels, and pecans in a17x12x2 inch baking or roasting pan. Mix brown sugar, butter and corn syrup in a medium saucepan. Cook and stir with a wooden spoon over medium heat until mixture boils. Reduce heat to medium-low. Cook without  stirring for 5 minutes more. Remove pan from heat. Stir in pumpkin spice, baking soda, vanilla and red pepper. Pour over popcorn mixture in pan, gently stirring to coat. Bake for 15 minutes. Stir mixture; bake 5 minutes more. Spread caramel corn mixture on a large piece of buttered foil to cool. Break into pieces. Store tightly covered up to 1 week.  Makes about 8 cups.

Peanut Butter Pizza
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup semisweet chocolate pieces
1/2 cup peanut butter pieces
3/4 cup tiny marshmallows
2/3 cup peanuts
1/2 cup miniature candy-coated semisweet chocolate pieces

In a bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar, granulated sugar, egg and vanilla. Beat in the flour on low speed. Spread dough evenly in an ungreased 12 or 13 inch pizza pan. Bake at 350 degrees for 15 to 18 minutes or until golden. Remove from oven and sprinkle with chocolate and peanut butter pieces. Let stand for 1 to 2 minutes or until softened. With spatula, spread melted pieces over crust. Top with marshmallows, peanuts and miniature candy pieces. Bake about 5 minutes more or until marshmallows are golden. Cool pan on wire rack. Makes 12 servings.

Cookie Sandwiches
2 tablespoons butter, softened
1 cup sifted powdered sugar
2 teaspoons milk
several drops peppermint, almond, lemon or orange extract or flavoring
12 purchased chocolate chip or other cookies, about 2 1/2 inches in diameter

In a small mixing bowl, beat together butter and one half of the powdered sugar. Beat in milk, extract and remaining powdered sugar. Spread on the bottom of 6 of the cookies. Top with remaining cookies.  Roll the edges on cookies in sprinkles. Wrap and chill. Makes 6.

3/4 pound ground beef, browned
1/3 cup taco sauce
4 cups tortilla chips
2 cups shredded cheddar and/or monterey jack cheese
sour cream
chopped tomatoes
sliced black olives

Preheat the broiler. In a medium skillet brown ground beef. Drain fat and stir in taco sauce.  On a pizza pan layer all of the chips, meat mixture and cheese. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until cheese melts.  Your kids can also use the microwave to melt the cheese. Serve topped with sour cream, tomatoes and olives if desired.

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