Back-To-School Snack Board

Back-To-School Snack Board

4.5(9)

If you’re feeling “extra,” serve up this super fun snack board for your kids. From fruit kebabs and DIY Uncrustables to turkey and cheese pinwheels and cucumber hummus boats, this has “afternoon pick me up'' written all over it. We hope it makes doing homework a little easier, too.

Cook Time
20 minutes
Total Time
40 minutes
Yield
8 servings

Ingredients

Fruit Kebabs

  • 1 small pineapple, peeled, cored, and diced
  • 3 Mandarin orange slices, peeled and segments separated
  • 3 large kiwis, peeled and cut into half moons
  • 1 bunch red seedless grapes

Pinwheels

  • 4 spinach tortillas
  • 8 teaspoons honey mustard
  • 8 slices roasted turkey
  • 12 slices american cheese
  • 16 green leaf lettuces

AB & J Sandwiches

  • 8 slices white bread
  • 4 tablespoons almond butter
  • 4 tablespoons strawberry preserve

Pimiento Cheese Dip

  • 1 block cheddar cheese, room temperature
  • 1 jar pimiento peppers, drained
  • ¼ cup cream cheese (55 g), softened
  • ¼ cup mayonnaise (60 g)
  • 2 dashes hot sauce, optional

Cucumber Hummus Boats

  • 4 persian cucumbers
  • ½ cup hummus (120 g)
  • ¼ teaspoon sweet paprika

For Assembly

  • trail mix
  • Fish-shaped cheese cracker
  • Pretzel twist
  • kettle corn
  • butter cracker

Special Equipment

  • 12 wooden skewers
  • round cutter
  • 18-inch board

Nutrition Info

  • Calories 511
  • Fat 19g
  • Carbs 72g
  • Fiber 15g
  • Sugar 34g
  • Protein 18g

How to Make It

1. Step
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.
2. Step
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.
3. Step
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.
4. Step
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.
5. Step
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.
6. Step
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.
7. Step
Enjoy!

Tags

Under 1 HourUnder 45 MinutesHigh-FiberEasyKid-FriendlySnacksAmericanWeeknight

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