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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41. Jicama Sticks Peel a jicama; cut into sticks. Toss with lime juice and sprinkle with chopped cilantro, salt, sugar and chili powder.

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42. Fruit-Nut Treats Make Rice Krispies Treats as the label directs, adding 1/4 cup sesame seeds and 1/2 cup each chopped dried fruit and sunflower seeds with the cereal.

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43. Elvis Waffles Spread peanut butter on toasted mini whole-wheat waffles. Top with sliced banana, crumbled bacon and honey.

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44. Tuxedo Olives Cut cheese sticks into thin strips. Stuff inside large pitted olives. Toss with olive oil, red wine vinegar and parsley.

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45. Banana Chips Slice a banana into 1/8-inch-thick rounds and lay on a greased baking sheet. Bake at 200 degrees F until golden, 2 to 3 hours. Let harden at room temperature.

46. Chicken and Waffles Mix chicken salad with some sliced grapes and chopped walnuts. Spoon onto toasted mini whole-wheat waffles.

47. Pomegranate Slushies Blend 1 cup pomegranate juice and 2 tablespoons honey with 3 cups ice until slushy. Pour into glasses and top with more juice.

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48. Fruit Leather Mix 1/3 cup no-sugar-added fruit preserves with 1 teaspoon cornstarch. Spread into a 2-by-12-inch strip on greased parchment; bake 45 minutes at 225 degrees F. Cool, then trim the parchment and roll up.

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49. Dried Apples Cut an apple in half and scoop out the seeds with a spoon. Slice into 1/4-inch-thick rounds. Lay on a greased baking sheet and bake at 200 degrees F until dry, 2 to 3 hours.

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50. Matzo Melts Brush matzo crackers with olive oil and sprinkle with salt, pepper and dried rosemary. Top with sliced turkey and shredded cheddar. Bake 5 minutes at 400 degrees F.