50 After-School Snacks

Mix up your afternoon routine with these smart ideas from Food Network Magazine. (Photographs by Karl Juengel)

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21. Crunchy Chickpeas Cook a 15-ounce can drained chickpeas in an ovenproof skillet with 2 tablespoons olive oil and 1 teaspoon each cumin and smoked paprika, 2 minutes. Season with salt, then bake 20 minutes at 425 degrees F.

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22. Cinnamon-Sugar Sticks Beat 1/2 cup softened cream cheese with 1 tablespoon cinnamon sugar until smooth. Spread onto strips of refrigerated breadstick dough. Twist and stretch into 12-inch sticks and bake as the dough label directs. Brush with melted butter.

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23. Black Bean Hummus Puree a 15-ounce can drained black beans with 1 garlic clove, 2 tablespoons each lemon juice and tahini, and 1 teaspoon cumin; add water if needed. Season with salt. Serve with crackers or vegetables.

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24. Edamame Hummus Make Black Bean Hummus (No. 23), but substitute 1 cup cooked shelled edamame for the beans. Add 1 teaspoon sesame oil and top with sesame seeds. Serve with rice crackers.

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25. White Bean Hummus Make Black Bean Hummus (No. 23), but substitute white beans for the black beans and add 1/2 cup chopped scallions. Serve with pita or breadsticks.

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26. Nutty Pretzel Wands Spread peanut butter on the top few inches of pretzel rods. Roll in chopped peanuts and/or dried fruit.

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27. Apple Moons Slice an apple into crescents. Spread with peanut or almond butter and press granola on top.

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28. Crackerwiches Spread peanut butter on saltines. Top with thin strawberry slices. Drizzle with honey and top each with another saltine.

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29. Smoky Pretzel Mix Melt 1/2 stick butter with 3 tablespoons brown sugar, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne. Toss with 3 cups mini pretzels and 2 cups mixed nuts. Spread on a baking sheet and bake 20 minutes at 325 degrees F, stirring.

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30. Artichoke-Pesto Bites Mix 1/2 cup each ricotta, chopped artichoke hearts and pesto with 1/4 cup grated parmesan, and salt and pepper. Spread on focaccia and top with mozzarella. Bake 10 minutes at 375 degrees F.