After School Snacks

Easy, Yummy, After School Snacks That Your child will enjoy!

http://www.oprah.com/food/Healthy-Chocolate-Pudding-Recipe-Bob-Greene-Recipes
Serves 4
Ingredients

•1/4 cup cornstarch

•2 tbsp sugar

•3 tbsp unsweetened cocoa

•1 ounce dark chocolate, cut into small pieces

•2 1/2 cups fat-free milk
Directions
Heat all the ingredients except for the milk in a medium saucepan over medium heat. Gradually add the milk, stirring constantly. Continue to stir until the mixture comes to a boil. Boil for one minute, stirring constantly.
Remove from heat and transfer to small dessert cups. Chill and serve.

Nutritional Information
Per serving: 152 calories, 6 grams protein, 28 grams carbohydrate, 2 grams dietary fiber, 18 grams sugar, 3 grams total fat, 2 grams saturated fat, 3 milligrams cholesterol, 199 milligrams calcium, 67 milligrams sodium.

Parmesan Pita Crisps

http://www.delish.com/recipefinder/parmesan-pita-crisps
Yields: 80 crisps

Oven Temp: 350

Ingredients
3 tablespoon(s) olive oil

3/4 teaspoon(s) ground cumin

1/4 teaspoon(s) ground red pepper

5 whole(s) (5 to 6 inch) whole wheat or white pitas with pockets

1/2 cup(s) coarsely grated Parmesan cheese

Salt, (optional)
Directions
1.Preheat oven to 350 degrees F. In cup, with fork, mix oil, cumin, and ground red pepper.

2.With knife or kitchen shears, carefully split each pita in half. Brush 1 side of pita halves with oil mixture. Cut each half into 8 wedges. Arrange wedges, oiled-side up, in 2 ungreased 15 1/2" by 10 1/2" jelly-roll pans. Sprinkle with Parmesan, and salt if you like.

3.Place pans on 2 oven racks and bake crisps 12 to 15 minutes or until golden, rotating pans from upper to lower racks halfway through baking for even browning. Cool crisps in pans on wire racks. Store crisps in tightly covered container or large self-sealing plastic bag up to 1 week.

ALSO TRY:
http://www.foodnetwork.com/recipes-and-cooking/50-after-school-snacks/page-2.html
Fruit Dip: Mix 1 cup low-fat sour cream and 2 tablespoons each brown sugar and lime juice; sprinkle with cinnamon sugar. Thread fruit onto skewers; serve with the dip.


Cheesy Chex Mix: Toss 3 cups Chex cereal, 2 cups mini pretzels and 1 cup cheese crackers with 3/4 cup grated parmesan, 1/2 stick melted butter and a pinch of garlic powder. Spread on a baking sheet and bake 15 minutes at 325 degrees F, stirring.

Apple Quesadillas: Melt some butter in a skillet, then lay a flour tortilla in the pan and top with grated cheddar and thinly sliced apple on one side. Fold the tortilla in half and cook until golden on both sides. Cut into wedges.

Granola Bars: Melt 2 tablespoons butter in a saucepan with 1/3 cup each honey and brown sugar, and a pinch of salt. Mix in 2 cups rolled oats, 1 cup each chopped nuts and dried fruit, and 2 tablespoons wheat germ. Press into a parchment-lined 8-inch-square pan and bake 30 minutes at 300 degrees F. Cool, then cut into bars.


Fruit Smoothie: Puree 1 cup vanilla yogurt, 1 cup frozen strawberries, 1 frozen banana and 1/4 cup orange juice in a blender until smooth.

For more delicious smoothie recipes head over to: http://www.familycraftandbakestop.com/2011/01/smoothie-recipes.html

For more Granola Recipes head over to:
http://www.familycraftandbakestop.com/2011/02/granola-recipes.html

For more dip recipes head over to:
http://www.familycraftandbakestop.com/2010/11/strawberry-dip-recipe-healthy-kids.html