After School Snack Board Recipe By Tasty

AFTER-SCHOOL SNACK BOARD RECIPE BY TASTY

Steps:

• Make the sunflower butter dip: Fill a small serving bowl ¾ of the way with the sunflower butter. Stir in the honey and salt. Dollop the strawberry jam in the center and use a toothpick or butter knife to swirl into the sunflower butter.
• Make the blueberry mint yogurt dip: Add ⅓ cup of blueberries, the lemon juice, and mint to a blender and blend on medium-low speed until pulpy, 1-2 minutes.
• Fill a small serving bowl ¾ of the way with the Greek yogurt. Stir in the blueberry mixture until fully combined. Top with the remaining blueberries.
• Make the guacamole: In a medium bowl, mash together the avocados and lime juice until smooth. Stir in the sour cream and salt. Fold in the red onion, tomato, and cilantro. Transfer to a small serving bowl.
• To assemble, place the dips on a board, then surround with the Pillsbury® Soft-Baked Cookies, sugar snap peas, Gala and Granny Smith apples, toast crackers, rainbow carrot sticks, mini cheese wheels, sliced salami, halved snacking tomatoes, bell pepper strips, sliced cucumber, red grapes, granola clusters, and blueberries.
• Enjoy!

"LET GAME DAY BEGIN" SNACK BOARD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
• Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
• Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
• Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
• Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
• Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
• Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
• Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
• Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
• Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
• Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

GAME DAY HALFTIME SNACK BOARD

Steps:

• Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
• Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
• Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
• Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
• Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
• Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
• Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
• Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

BACK-TO-SCHOOL SNACK BOARD RECIPE BY TASTY

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!