The new school year has begun, and kids are racing in the front door famished after a long day at school. These recipes will help tame their hunger and put a little fun into their afternoon.

NUTTY GRAPES

A fun twist on grapes and cheese!  Putting their clay modeling skills to the test, the kids will enjoy making these tasty treats!

Equipment
Clean hands
Tablespoon
Bowl

Ingredients
1 (8-ounce) package cream cheese
2 dozen seedless grapes, any variety, washed and patted dry
1 cup chopped nuts, almonds, peanuts, etc.

Directions
1. Flatten a 1-tablespoon portion of cream cheese in the palm of your hand.  Place a grape over the cream cheese; roll to cover grape with cream cheese.  Roll in chopped nuts and serve.

MATH FACTS GORP! 

This “non-recipe” recipe will get the kids back into the swing of school by practicing their math facts.  Then, they get to eat the tasty results.

Equipment
1 sandwich-size ziplock bag per child
1 set of math facts flash cards (addition, subtraction, multiplication, or division)

Ingredients
Any of the following:

Dry roasted peanuts
Popped popcorn
Corn nuts
Candies
Dried fruit: raisins, cranberries, blueberries, apricots, apples, etc.
Sunflower seeds
Chocolate chips
Banana chips

Directions
Place all food items in individual bowls on work surface.  Each child draws a flash card and gives the answer by counting the corresponding number of food items they want to add to their ziplock bag.  If they get the answer correct, they add the food into their bag, if not, it goes back into the bowl.  Play as long as the kids are engaged.

Cook’s Note:  Preschoolers can play, too.  Adjust the game by counting out the number of each item they are to put into their bag and display the amount next to the bowl.  Then, they just match the amount and place in their bag.

CHEESECAKE DIPPERS

We love cheesecake, but hardly ever make it because of the time involved.  This simple and delicious recipe curbs that cheesecake craving in no time!

Equipment
Mixing bowl
Hand mixer
Serving bowl

Ingredients
1 (8-ounce) container lowfat cream cheese, softened
1 (8-ounce) container lowfat strawberry yogurt
½ cup sliced strawberries
Several graham cracker rectangles or fun shaped cookies for dipping
 
Directions
Beat the cream cheese until fluffy; mix in yogurt and strawberries.  Place in a serving bowl.  Arrange graham crackers around bowl and enjoy!

Cook’s Note:  This recipe begs for experimentation.  Try a tropical twist by using vanilla yogurt and mixing in pineapple chunks and coconut; dip with gingersnaps.

Besides her two favorite jobs of wife and mom, Michelle Ann Anderson is also a freelance writer, enjoys public speaking, writing cookbooks and sharing her love of food with those around her.  Her blog can be found by visiting www.MichelleAnnAnderson.com.