Dessert Kiddie Kebabs Recipes

LUNCH KIDDIE KEBAB

Steps:

• Assemble 4 double-decker peanut butter and jelly sandwiches, with a slice of bread separating the peanut butter and jelly (each sandwich will use 3 slices of bread). Using a serrated knife, remove the crusts from the sandwiches and discard. Gently slice each sandwich into six 1-inch squares.
• Gently slide 1 cube of sandwich onto an 8-inch wooden skewer. Place 1 slice of banana and 1 blackberry above the sandwich. Repeat this process three more times, until 4 cubes of sandwich, 4 banana slices, and 4 blackberries are used, being sure to cover the pointed end of the skewer with a blackberry.
• Assemble 5 more skewers and place on a serving platter.

DINNER KIDDIE KEBAB

Steps:

• Prepare the hot dogs and pretzel nuggets according to package directions. Cut each hot dog on the bias into four 1-inch pieces.
• Assemble six 6-inch skewers by alternating 2 pieces of hot dog, 2 pretzel nuggets and 3 florets of broccoli on each, being sure to place a pretzel nugget on the pointed end of the skewer. Serve warm with honey mustard for dipping.
• Put the mayonnaise, honey and mustard in a mixing bowl and whisk together until evenly incorporated.

BREAKFAST KIDDIE KEBAB

Steps:

• Prepare the French toast bites according to package instructions.
• Alternating among the three ingredients, fill six 8-inch skewers with 4 French toast bites, 2 sausage halves and 2 melon balls. Place the skewers on a serving platter and drizzle with maple syrup.

DESSERT KABOBS

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well with spoon. Shape mixture into 1-inch balls. Place on cookie sheet. Freeze at least 15 minutes or until firm.
• Meanwhile, in medium microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until softened and chips can be stirred smooth. Dip half to three-quarters of each strawberry in melted chocolate; place on waxed paper. Repeat with marshmallows. Place 1 cake ball on fork; dip cake ball in melted chocolate to cover. Gently tap off excess. Return to cookie sheet. Repeat with remaining cake balls. Let dipped strawberries, marshmallows and cake balls stand until set.
• Cut each shortcake roll into 6 pieces. On each skewer, carefully thread 1 cake ball, 1 strawberry, 1 marshmallow and 1 shortcake roll piece. Serve or store in cool place until serving time. For longer storage and for a crunchy outer chocolate shell, refrigerate kabobs.