3 Quick and Easy After School Snacks

3 Quick and Easy After School Snacks
Photo by Ryland Dean / Unsplash

School has officially begun for USD 305! After a long day of learning and playing, these snacks will keep your kids satisfied and energized until dinner time.

Pigs In a Blanket

Recipe by Josh Miller

Click Here for Recipe

Ingredients:

 (1) 8-ounce can refrigerated crescent roll dough

 (1) 14-ounce package cocktail-sized smoked sausages, patted dry

 (1) large egg

 everything bagel seasoning (optional)

Directions:

  1. Preheat the oven to 375°. Working quickly while cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into three equal skinny triangles.
  2. Place one cocktail sausage on the wide base of one skinny triangle. Roll the sausage toward the pointed end of the triangle, allowing the dough to overlap and wrap around the sausage. Place the rolled sausage on a parchment-lined baking sheet, point-side down. Repeat with the remaining dough triangles and sausages.
  3. Whisk together the egg with 1 teaspoon water in a small bowl until smooth. Brush the egg wash over the dough and sprinkle with the everything bagel seasoning, if desired. Bake at 375° until the dough is puffed and golden brown, 12 to 15 minutes.
  4. Serve the pigs in a blanket warm with your favorite dipping sauce!

Peanut Butter Protein Balls

Recipe by Lauren Miyashiro

Great to make ahead of time and keep in the refrigerator!

Click Here for Recipe

Ingredients:

2/3 cup old fashioned oats 

1/4 c. unsweetened shredded coconut 

2 tbsp. mini chocolate chips

1 tbsp. chia seeds

1 tbsp. flax seeds 

1/4 tsp. ground cinnamon

pinch of kosher salt 

1/3 c. natural peanut butter 

2 tbsp. honey 

1/4 tsp. pure vanilla extract 

2 tbsp. milk

Directions:

  1. Line a large baking sheet with parchment paper. In a large bowl, combine oats, coconut, chocolate chips, chia, flax, cinnamon, and salt. Stir in peanut butter, honey, vanilla, and 1 tablespoon milk. Mixture should be slightly crumbly. If it’s too dry, gradually stir in up to 1 more tablespoon of milk.
  2. With wet hands, roll mixture into small balls and place onto baking sheet. Refrigerate until chilled, 30 minutes.

Broccoli Cheese Cups

Recipe by Lilly

Click Here for Recipe

Ingredients:

  • 3 cups cooked and chopped broccoli
  • 1 large egg
  • 12 Ritz crackers (crushed)
  • 1 heaping cup of cheddar cheese (plus more for topping)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Directions:

Preheat your oven to 375 degrees.

In a medium size bowl, mix all of the ingredients together until well incorporated.

Generously grease a mini muffin tin and evenly distribute the mixture into about 16 of your muffin tin cups.

Use your fingers to squish the mixture down so that it's well compacted.

Top with more cheese and bake in the center rack for 14-16 minutes or until the cheese starts to brown.

Let them cool for at least 5 minutes before removing them from the pan.

Serve alone or with a little ranch or ketchup for dipping.

Store any leftovers in the fridge for up to 3 days.


Have your own back-to-school snack recipes you want to share? Post them on our Connecting Saline County Facebook page!

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