After School Stuffed Cucumbers Recipe By Tasty

STUFFED CUCUMBERS

Steps:

• Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes. , Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.

AFTER SCHOOL STUFFED CUCUMBERS RECIPE BY TASTY

Steps:

• In a bowl, mix the tuna, mayonnaise, mustard, salt, and pepper. Set aside.
• Slice a cucumber into 4 sections. Use a melon baller to hollow out the center, not quite through to the bottom. Fill each cucumber with tuna mixture, and top with half of a cherry tomato.
• Enjoy!

STUFFED CUKE SNACKS

Steps:

• Cut a 1-in. slice from each end of cucumber. Cut it in half lengthwise; remove and discard seeds. , Place cucumber cut side down on paper towel for 10 minutes. Combine cheeses, parsley, dill and onion; spoon into cucumber halves. Put halves back together; wrap in plastic. Refrigerate 3-4 hours. , Cut into 1/2-in. slices; serve with dill and, if desired, pimiento strips.

STUFFED CUCUMBERS

Steps:

• Cut about 2+1/2 inches off each end of cucumber (assuming you are using the Japan or seedless, since they are typically rather long).
• Grate the ends using a hand grater & place into a fine mesh strainer.
• Cut the cucumbers in half, then again lengthwise.
• Scoop out seeds so you have four boats & run the bottom side of boat across a grater. This creates a flat bottom so the boat doesn't rock. Save the shavings & rough chop into the grated cuc ends from above.
• The longer you let the cucumber strain, the drier the stuffing will be, I usually wait about 30 minutes.
• Remove grated cuc from the strainer, add to bowl.
• Add 2oz feta, white pepper and dill weed. Stir gently.
• Chill at least a couple hours but no longer than 12 hours.
• Wipe the boats dry (makes the stuffing easier) and place stuffing inside.
• Garnish: black lava sea salt & dots of sriracha mixed with mayo.
• You can also slice into smaller bite sized "U's" if you refrigerate after stuffing to re-firm the feta/cuc mixture.
• Prep time does not include refrigerator marinade time.

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!

CUCUMBER STUFFED WITH BEEF

Steps:

• Preheat the grill/broiler.
• Cut the cucumber into 1-inch sections, making alternate straight and zig zag cuts.
• Using sharp edged spoon, scoop out the centre of each piece of cucumber.
• Grill/broil the steak medium rare.
• Chop into fine pieces.
• Mix with the rest of the ingredients.
• Spoon into the cucumber cups and garnish with coriander leaves.