Sometimes peanut butter and crackers or a piece of fruit just isn't enough for the kids after a long day of summer fun. To keep snacking interesting, try one of these simple recipes.
The peanut butter and jelly cubes need time to set up, so be sure to start them well in advance. The blueberry blendies are a quick, healthy frozen beverage that appeals to both kids and adults; it's sort of like a drinkable soft-serve ice cream. Sweet quesadillas are a fun treat for days when something warm and comforting is called for.
All of the snacks are easy to change around to suit your kid's favorite flavors.
Peanut butter and jelly cubes
Start to finish: 6 1/2 hours (1/2 hour active)
Makes 32 cubes
Six -ounce envelopes unflavored gelatin, divided
4 cups grape juice, divided
1/2 cup honey, divided
1/2 cup cool water
1 cup boiling water
1 cup peanut butter
8-ounce package cream cheese, room temperature
Spray a 9-by-13-inch pan with cooking spray, then line with plastic wrap.
In a medium bowl, combine 4 of the envelopes of gelatin with 1 cup of grape juice. Let sit for 5 minutes.
In a small saucepan over medium-high heat, bring the remaining 3 cups grape juice and cup of the honey to a boil. Pour into the bowl with the gelatin and stir until the gelatin is dissolved. Pour the mixture into the prepared pan and refrigerate until firm and set up, about 3 hours.
In a small bowl, combine the cool water with the remaining two envelopes of gelatin. Let sit for 5 minutes, then add the boiling water. Stir until the gelatin is completely dissolved. Set aside.
In a large bowl, use an electric mixer to beat together the peanut butter, cream cheese and remaining cup of honey until smooth. Slowly beat in the gelatin mixture. Pour and spread this mixture over the set up grape jelly in the pan. Refrigerate and allow to set up completely, about 3 hours.
Using the plastic wrap to assist, remove the set up gelatin from the pan and peel off the plastic wrap. Cut into cubes. Store in the refrigerator for up to 5 days.
Start to finish: 10 minutes
15-ounce package frozen wild blueberries
1 cup milk
2 tablespoons honey
Pinch cinnamon (optional)
Pinch cardamom (optional)
In a blender, combine all ingredients and blend and until smooth. Serve immediately.
Start to finish: 20 minutes
1 tablespoon butter
2 Granny Smith apples, peeled, cored and sliced
2 tablespoons packed brown sugar
1 teaspoon cinnamon
4 ounces cream cheese
Eight 6-inch flour tortillas
In a large skillet over medium heat, melt the butter. Add the apples, brown sugar and cinnamon. Cook, stirring gently, until the apples are just tender, 3 to 4 minutes. Transfer to a bowl.
Spread the cream cheese over four of the tortillas. Divide the apple mixture between the tortillas, spreading it over the cream cheese. Top with the remaining four tortillas.
In a clean dry skillet over medium-high heat, toast each assembled quesadilla, about 2 minutes per side. Serve warm.