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!

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Enjoy!

Steps:

• Make the prawn crackers: Heat the oil in a large heavy-bottomed pan over medium heat until the temperature reaches 325°F (160°C). Line a plate with paper towels and set nearby.
• Place 8-10 chips in a slotted spoon or spider. Gently lower them into the hot oil and stir gently. As the chips begin to float to the surface, quickly remove from the oil before they scorch or burn. Carefully shake off any excess oil, and then place on the lined plate. Continue frying the remaining chips.
• Make the spam musubi: Heat the canola oil in a large nonstick skillet over medium-high heat. Add the Spam and cook for 2-3 minutes per side, until golden brown and crispy.
• In a small bowl, whisk together the water, soy sauce, and 2 tablespoons of sugar.
• Reduce the heat to low and pour the soy sauce mixture into the skillet. Cook until the sauce is bubbly and thick and coats the Spam evenly, turning as needed, about 5 minutes total. Remove the pan from the heat.
• In a medium bowl, whisk together the remaining 2 teaspoons sugar, salt, and vinegar. Add the cooked sushi rice and stir to combine.
• Lay a strip of nori, shiny side down, on a clean surface. Place the box of the musubi press on top. Add ⅓ cup of the seasoned rice to the box and press down with the plunger. Lay a piece of Spam on top of the rice and press down firmly. Lift the box to release the Spam and rice. Wrap the nori around the stack, using a wet finger to seal the nori.
• Make the California rolls: Lightly grease the inner chamber of a sushi bazooka with canola oil.
• Add ½ cup of the seasoned sushi rice to each half of the inner chamber and use the plunger to create a divot down the length of each side of rice. Arrange half of the crab, avocado, and cucumber in a horizontal row on one side of the rice. Carefully close the bazooka.
• Lay a piece of nori, shiny side down, on the sushi mat. Turn the plunger 5 times, then firmly press to release the roll onto one end of the nori. Tightly roll the nori around the rice to completely encase the roll. Transfer the roll to a cutting board. Rub a knife on a damp paper towel before slicing the roll crosswise into 6 equal pieces. Repeat with the remaining ingredients to make another roll.
• Assemble the board: Place the prawn crackers, musubi, and California rolls in the center of a turntable. Arrange the pan-fried dumplings, garlic edamame, scallion pancakes, dragonfruit, pineapple cakes, probiotic yogurt drinks, mochi, mujigae-tteok, Hello Panda cookies, Choco pies, Cara Cara and Mandarin oranges, and Asian pears around the edges.
• Enjoy!