Updated February 2013
These are FALL SNACKS which are also great ALL YEAR ROUND! WINTER FOOD
After-school snacks can be a nutritious way to make sure children get the energy and nutrients they need to properly fuel their bodies and to ensure proper growth and development. Snacking can be part of a healthy diet –if snacks are chosen correctly. There are plenty of healthy ideas below as well as some treats and novel fun!
SPEEDY AFTER-SCHOOL SNACKS :
- Bagel or English muffin pizza
- Tortilla Rollups: Roll a tortilla with shredded cheese, microwave until cheese is soft, and dip in salsa.
- Peanut butter on a mini bagel
- Cereal topped with fruit and milk
- Cheese and crackers
- Sliced salami with cheese and crackers
- Fruited yogurt topped with granola
- Cut-up vegetables dipped in low-fat ranch salad dressing
- Sunflower Seeds-Pumpkin Seeds-Nuts
- Banana Pops: Peel a banana, dip it first in yogurt and then in crushed breakfast cereal or granola; freeze.
- Celery with low-fat cream cheese
- Peanut butter on graham crackers
- Fresh fruit (cut up and ready in a bowl, easy to grab and eat)
- Canned fruit
- Low-fat string cheese
- Breakfast bars
- Banana or apple topped with peanut butter
- Fruit Shake-Up: Put ½ cup low-fat yogurt and 1/2 cup cold fruit juice in an unbreakable, covered container. Shake it up and pour it in a cup.
- Turkey and Cheese Roll Ups
- Stuffed Celery: See a ton of great ‘Stuffed Ideas” in the Warm weather snack category.
- Simple snacks such as the little goldfish and teddy grahams
KID MADE SNACK MIX! (For a ‘group’ of children)
Put out several ingredients from the below list:
- Goldfish crackers, plain or cheese
- Chex cereal
- Life cereal
- Square pretzels or pretzel sticks
- Nuts (only if no children in your group are allergic to nuts)
- Yogurt covered raisins
- A mixture of m&m’s, chocolate chips, mini marshmallows
Put your variety of ingredients out in bowls. After kids wash their hands–give them each a baggie. (To keep track of whose is whose it is–have youth write their name on it) The ingredient will then go into each child’s baggie with their choice of mixes.
Let kids know how much measurement-wise they can take of offered foods; also how many choices they can have. Example: ½ cup of 4 foods.
If you like snack mixes–there are all kinds in the “Easy Snack Mix” Category!
ALMOST S’MORES #1
Take 1 graham cracker and 1 tbsp. chocolate frosting. Break each cracker into four sections and spread frosting on two. Place the other two crackers on top to make sandwiches. EASY ALMOST S’MORES #2 Use Marshmallow Fluff! TAKE chocolate-covered grahams and spread them with Marshmallow Fluff for easy, no-bake S’Mores!
#3 SALTY S’MORES
Peanut Butter, Saltine Crackers, Marshmallows
…Spread Peanut butter onto saltine crackers.
…Place a marshmallow on top of peanut butter.
…Place in toaster oven until marshmallow is golden brown.
#4 JOLLY S’MORES Ingredients for one: 2 graham crackers, 1 Tablespoon peanutbutter, 1 Tablesoon marshmalllow creme, 1/2 chocolate bar
Spread peanutbutter with knife on 1 graham cracker square. Top the peanut butter with the chocolate bar. Spread the marshmallow creme on the remaining graham cracker square; place it marshamallow side down on the chocolate bar.
HAVE KIDS MAKE THEIR OWN ‘PUDDING IN A BAG’!
Boxes of Instant Pudding (1 box for 2 children)
Milk (according to instructions on pudding box)
Ziploc® bags (1 for each child)
1. Pour half a box of pudding into each child’s Ziploc bag.
2. Measure enough milk to make half a box of pudding and allow children to add it to their pudding in the bag.
3. Seal the bag (make sure it’s really sealed!!)
4. Children can squish the bag around with their hands, mixing the pudding with the milk.
5. When all of the pudding is mixed, cut a small hole in the corner of the bag and let the kids suck the pudding out! (Images by KidActivities.net)_____________________________
***Idea: MAKE SHAKER PUDDING– Pour 2 cups of milk into a jar/container with a lid, add 1 small box of instant pudding mix, and shake for one minute.
CHEESE HAMMERS & TOWERS
Cut a variety of cheese into small squares. For a hammer, poke a pretzel into each one.
Children can connect their cubed cheese with the pretzel sticks to construct cheese towers.
Let children make their own snack.
Set out some marshmallows (large or mini-your choice) and some thin pretzel sticks.
Have children stick a pretzel in each marshmallow. Store in a zip-lock bag. (Image by KidActivities.net)___________________________
FALL & WINTER FRUIT SKEWERS
1 pkg. (2.1 oz.) Ready to Serve Bacon
15 (Kraft) Cheddar & Monterey Jack Cheese Cubes
16 red or green seedless grapes
7 red or green apple chunks
7 pineapple chunks
15 wooden toothpick
- MICROWAVE bacon as directed on pkg. for less crispy slices.
- WEAVE 1 bacon slice alternately around 1 piece of cheese and 2 pieces of fruit on each toothpick.
Source: Kraft food website
TURN THE DAY UPSIDE DOWN…
Have a breakfast feast (or snack) with kids in the PM!
You can have breakfast any time. Cereal, eggs & bacon, waffles, French toast, or pancakes. Add juice & fruits.
Have kids sign-up to bring in items. Breakfast is always better at night. A fun idea at home too! (Image by KidActivities.net)
Satisfy your salty, crunchy and savory cravings in one punch with this quick snack.
4 slices deli turkey breast (about 2 ounces total)
8 teaspoons honey mustard or mango chutney (or whatever kids like)
8 sesame breadsticks
Spread each slice of turkey with 2 teaspoons mustard (or mango chutney) and season with pepper if desired. Wrap each prepared turkey slice around 2 breadsticks
Lightly spread a tortilla with a little cream cheese and place one or two slices of thin ham or turkey over the cream cheese. Roll tightly and cut into small rounds.
PEANUT BUTTER AND JELLY ROLL-UP
Put peanut butter and jelly onto a flour tortilla. Roll…Eat
SANDWICH ON A STICK
Ingredients: Bread, cheese, lunch meat, grape tomatoes, lettuce, pickles, olives.
Ingredients can be served in bowls and children choose what they like and then slide onto their skewer.
1. Cut up cubes of bread, cheese, and lunch meat (1/2-inch-thick cubes of ham and turkey are good).
2. Slide the cubes onto a skewer (long pick) with other foods the children like, such as a grape tomato, a piece of lettuce, a pickle, or an olive.
3. Set out a side of mayo or mustard for dipping.
SANDWICH ART: Make a hoagie sandwich that looks back at you! Ingredients:
Sliced lowfat cheese
Lean luncheon or deli meat
Shredded carrots, lettuce, or sprouts
Miscellaneous condiments (mustard, reduced fat mayonnaise, etc)
Toothpicks (or broken spaghetti pieces)
Clean work surface and hands
Make hoagie sandwich, using desired ingredients. On one end of the sandwich, use toothpicks or broken spaghetti pieces to position olives for eyeballs and cherry tomato for nose. Arrange shredded carrots, lettuce, or sprouts on top for hair. If desired, stick a small piece of lunch meat out of the “mouth” for a tongue. Source: Nutritionforkids NOTE: Be sure to remove all toothpicks before eating!
MAKE A SANDWICH FACE
Just put out the ingredients and let kids make and take…
Bananas – sliced
Bread (1 slice)
M &M’s candy
Spread the peanut butter on the slice of bread. Next, put 2 banana circles on the bread to look like eyes. Then use a raisin as a nose. Last, make your mouth out of M&M’s candy.
MAKE A TASTY FACE
Spread peanut butter onto a rice cake.
Use jellybeans or M&M’s to make facial features—this sample used a candy kiss for the nose. (Image by KidActivities.net)
BANANA PEANUT BUTTER SANDWICH
2 tablespoons peanut butter
4 slices raisin bread
1 firm, small banana, peeled and sliced
1. Spread peanut butter on 2 bread slices.
2. Arrange banana slices over peanut butter.
3. Top with remaining bread.
4. Place sandwiches on cutting board and cut into quarters.
BANANA IN A BLANKET
1 (6 inch) tortilla
1 tablespoon smooth peanut butter or cream cheese
1 medium banana
1 teaspoon maple syrup or honey
1 tablespoon crunchy, nutty nugget cereal
Lay tortilla on a plate.
Spread peanut butter evenly on the tortilla.
Sprinkle cereal over peanut butter.
Peel and place banana on the tortilla and roll the tortilla.
Drizzle maple syrup or honey on top.
Open- face CREAM CHEESE AND PEANUT SANDWICHES
Serves: 8 full slice or 16 half sandwiches
1/2 cup (4 ounces) Philadelphia fat-free or regular cream cheese
2 tablespoons Maple Syrup
1/4 cup (1 ounce) chopped dry roasted peanuts
8 slices bread
1. In a medium bowl, stir cream cheese with a spoon until soft. Stir in maple syrup. Add peanuts. Mix well to combine.
2. For each sandwich, spread about 1.5 tablespoons filling mixture on bread.
TORTILLA & CHEESE ROLL-UPS
Small flour tortillas
Colby-jack STICK cheese
Salsa, if desired
- Place one stick of Colby-jack cheese (or use mozzarella string cheese) near the edge of the flour tortilla.
- Roll the tortilla around the cheese; secure it with a toothpick (remove it later before children snack).
- Microwave until cheese is soft.
- Dip in salsa.
More ideas for “wrapping up” healthful foods…
Wraps are a fun, portable way to roll up food combinations into tasty snacks or meals. Kids enjoy getting in on the action and are amazingly creative at coming up with their own concoctions.
Start with a wrap such as a plain or flavored tortilla (try spinach), thin pita, or even a crepe or pancake. Try some of the following combinations or create your own!
- Cooked apples, cinnamon and cream cheese
- Peanut butter, banana slices and a dab of honey
- Grated cheese and salsa
- Caesar salad with chunks of tuna or chicken
- Grilled vegetables
CHEERIO and/or FROOT LOOP NECKLACES
Ingrediants: round cereal with hole in center, long licorice string candy or yarn/string/
1. String Cheerios or Fruit loops onto a piece of yarn or string. (As a treat—-string them on thin licorice rope is also fun!)
2. Tie ends together so that they slip easily around a child’s head.
Actually, this is an ANY time of the year snack. It’s a nice idea as children can munch on them while playing..or when it’s snack time! (Images by KidActivities.net)
Nice for September through November
6 cups cornflakes
1 cup Karo syrup
1 cup peanut butter.
You will also need some Wax paper to lay your leaf piles on.
Directions: In a microwave melt the Karo and peanut butter together. Pour over the cornflakes and place them in piles on wax paper. Let them cool and dry.____________
This one is also nice September through November! MAKE SOME SUPER EASY AND YUMMY ACORNS!
Glazed donut holes
Choice of Nutella, chocolate frosting or peanut butter
Chocolate sprinkles, crushed toffee bits, or crushed nuts
Pretzel Sticks broken in halves
1. Dip an end of the Donut Hole into your choice of spread. ( Nutella, etc.) Only dip it half way!
2. Dip the frosted end into your ‘sprinkle’ choice. This is the top of the acorn.
3. Stick the pretzel stick into the top of the acorn. This is the stem.
Image by Kid Activities. NOTE: These were made by M and B ~7 and 5 years old. TIP: We used two kinds of donuts; a box from the bakery and Entemann’s. The bakery donuts were too soft to easily work with. The sample image uses Nutella with a combination of chocolate sprinkles and finely chopped pecans. They tasted even better after being in the refrigerator awhile! (Acorn donuts also looked yummier than in the photo)
Just a couple POPCORN RECIPES! (LOADS more in the Popcorn Snack/Recipe Category)
EASY CARAMEL CORN #1
3 quarts popping corn
1 cup brown sugar
1/4 cup corn syrup
1 stick of butter
1/4 teaspoon salt
1/2 teaspoon baking soda
1. Put popcorn in a heavy paper bag.
2. Melt butter in a saucepan and mix together sugar, syrup, and salt.
3. Add 1/2 teaspoon baking soda and stir well.
4. Pour into paper bag and stir with a wooden spoon. Put bag in microwave and cook on high for 1 1/2 minutes. Take out and shake well.
5. Cook for another 1 1/2 minutes. Shake bag again and pour into a large container.
6. Serve in paper baggies that kids can decorate.
CARAMEL CORN #2
This recipe is very inexpensive and easy to make.
One stick (equals 1/2 cup) butter or margarine
1 cup packed brown sugar
3 Tbs. Light Karo syrup
1/2 tsp. vanilla
1/2 tsp. baking soda
- Put one stick of butter or margarine in a medium saucepan; add one cup packed brown sugar (light OR dark it doesn’t matter). Add 3 TBS. Karo Syrup.
- Heat all ingredients over med until you start to see it bubble. Turn the heat to low and let it cook for 5 minutes (Do not stir during the five minutes)
- Remove from heat and quickly add 1/2 tsp vanilla and 1/2 tsp baking soda.
- Stir and quickly pour over a large mixing bowl full of popped corn. Mix it all up to get it evenly coated. Enjoy!
#3 POPCORN ‘SNACK MIX’
This snack mix relies on lightly sweetened popcorn to give it just the right flavor. Some prefer “Mallow Magic” popcorn from Jolly time. The “Caramel” flavor variety from Act II is also yummy-Or just use your favorite kettle corn.
To make this mix you’ll need:
Popped “Mallow Magic” popcorn that is cooled–
Dried sweetened cranberries
Small twist pretzels (hard type)
Multi-colored goldfish crackers
- For a good sized group take 3 bags of popcorn, plus 1 bag of goldfish, 2 cups of pretzels, plus 1/2 cup each of raisins and dried cranberries. However, you can make it in whatever proportion you like.
- For a special treat, you can even add some M&Ms.
- Note: the “Mallow Magic” comes with packets of gooey icing to put over the top; it’s not necessary. And of course it adds extra calories and sugar.
GOOEY APPLE CRISPIES
Ingredients: Traditional rice crispy bars with a twist
15 oz box apple ring cereal
16 oz bag large marshmallows
3 tbsp butter or margarine
Non-stick cooking spray
- Over medium-high heat, melt butter in a non-stick saucepan.
- Add entire bag of marshmallows to the pot. Stir constantly until all of the marshmallows have melted. Remove from heat.
- Pour entire box of cereal into a large non-stick pot or bowl.
- Pour marshmallow mixture over the cereal. Stir to completely cover all of the cereal.
For Round Apple Crispies: Lightly spray your hands with non-stick cooking spray. Shape cereal mixture into balls. Store in an air tight container or wrap individually in plastic wrap. Refrigerate for at least 2 hours to allow to harden slightly.
For Thick Apple Crispy Bars: Press cereal mixture in a lightly greased 9 x 13 pan. Cover with plastic wrap; refrigerate for at least 2 hours to allow bars to harden slightly before cutting.
Tip: To ensure easy cutting, spray your knife with non-stick cooking spray. This will prevent the knife from sticking to the marshmallow.
Source: familycorner.com by Tami Rose
SWEET TORTILLA SHAPES
Using small fun shaped cookie cutters cut shapes out of a flour tortilla.
Place on non stick cookie sheet and lightly brush with a little butter.
Lightly sprinkle (you only need a little) with a mixture of 1 part cinnamon and 3 parts brown sugar.
Bake in a moderately hot oven for 10 minutes for a sweet and crispy treat.
NOTE: These are light and crispy and were really a hit!!! The treats can be made any time of the year, with any shape. Except for the ‘heart shape’, KidActivitie’s cookie cutters were not sharp enough to easily cut through the tortillas. KA will definately be making these again!
NO BAKE PUMPKIN PIE
Small custard-sized ready to eat–pie crusts
2 tablespoons canned pumpkin
1 tablespoon marshmallow creme
1 tablespoon prepared whipped topping
Sprinkle of cinnamon
- Mix all ingredients together and pour into the crust. The recipe is then ready to eat; it may be refrigerated or frozen.
INDIVIDUAL SERVING NO COOK PUMPKIN PIE
Give each child a cup. Into their cup they get to put a big scoop of canned pumpkin, marshmallow creme, cool whip, and pumpkin pie spices. They mix and then spread on graham crackers and eat.Idea of Dare-to-Disturb
Visit the ‘PUMPKIN Snacks & Recipes ‘ page for other great pumpkin food ideas!
AUTUMN PUMPKIN DRINKS…
4 servings, about 1 cup each
1 qt. (4 cups) milk
1 pkg. (4-serving size) JELL-O Butterscotch Flavor Instant Pudding & Pie Filling
1/2 cup vanilla ice cream, softened
1 tsp. pumpkin pie spice
1. PLACE all ingredients in large pitcher with tight-fitting lid; cover. Shake vigorously 1 minute or until well blended.
2. POUR evenly into 4 glasses. Serve immediately. (Mixture thickens as it stands. Thin with additional milk, if desired.)From Kraft Food Website
ZESTY PUMPKIN SMOOTHIE
1/2 cup pumpkin puree
1 cup vanilla yogurt
2 cups milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 ice cubes
Combine ingredients in blender and blend until smooth. Pour into glasses and serve immediately with drinking straws.
PUMPKIN SPICE HOT COCOA – Wonderful for Autumn evenings!
6 cups of milk
6 packets of powdered hot chocolate OR ½ lb. of dark chocolate bits
1 1/2 tbsp. pumpkin pie spice
Lots of whipped cream
Heat milk to almost boiling. Place hot chocolate mix into mugs and thoroughly mix in ¼ T of pumpkin pie spice in each cup. Pour in hot milk and stir well. Load on the whip cream. Sprinkle cinnamon on top. Serves 6
LEFT-OVER PUMPKIN SEEDS!
You can quickly make pumpkin seeds in your microwave. The shells are edible — and a good source of fiber. You can also use this method with other seeds such as acorn squash and butternut squash also.
1 cup pumpkin seeds, 1 Tbsp. Olive oil or butter, Salt, seasoned salt, garlic /onion powder or other seasonings to your choice.
- Rinse pumpkin seeds. Remove all the pulp. Drain the seeds and discard the pulp. Spread out on paper towel on a cookie sheet and dry them over-night. Place butter or Olive Oil l in a microwave-safe, baking dish.
- Microwave on high about 7 to 8 minutes or until seeds are toasted a light golden color. Be sure to stir every 2 minutes as they are cooking. When done, sprinkle with your choice of seasonings. Coat evenly. Cool them before eating or storing. They can be stored in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
- If you like your toasted pumpkin seeds extra-salty, soak them overnight in a solution of 1/4 cup salt
to 2 cups of water. Dry an additional day, and follow the above directions.
You may also be interested in…
- EASY CANDY RECIPES
- DIPPED PRETZELS and Pretzel Treats
- More than 65 Easy Apple Recipes and Snacks
- No Bake Ideas
VELVEETA CHEESE DIP
TOP OF STOVE:
1. In saucepan, stir Velveeta and salsa over low heat until Velveeta is melted. Stir in cilantro.
2. Serve hot with tortilla chips and veggie dippers.
Microwave Velveeta and salsa in 1 1/2 quart microwave safe bowl on HIGH 5 minutes or until Velveeta is melted. Stir after 3 minutes. Stir in cilantro. Serve as directed.
Makes 3 cups
…Made on Stove or microwave and good anytime!
1 pound Velveeta Pasteurized Process Cheese Spread, cubed
1 jar (8 ounces) salsa (I use Pace)
2 tablespoons chopped cilantro (optional)
CHILI CHEESE DIP
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (15 oz.) chili with or without beans
MIX VELVEETA and chili in microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
SERVE hot with tortilla chips, RITZ Toasted Chips or assorted cut-up vegetables.
BAGEL PIZZA or ENGLISH MUFFIN PIZZA
- 1 bagel or English muffin, split open
- 2 to 4 teaspoons bottled pizza or spaghetti sauce
- 2 to 3 tablespoons grated mozzarella cheese (Can also add Parmisian 1. Spread 1 to 2 teaspoons of sauce on each bagel half. Sprinkle with grated cheese.
2. Microwave, bake or broil until cheese is melted.
3. Add other items before cheese as desired… (Pepperoni slices, Green or red pepper slices, mushrooms, etc.) Image by KidActivities.net
I’ve received notes asking what the salad is…
It’s the salad that is my family’s favorite. It’s called MIchigan Traverse City salad…Enjoy 🙂
Start with Baby Greens–sliced strawberries and blue cheese crumbles are a must.
Add…your choice of cut up apples, walnuts or pecans, (I like the sugared nuts–but plain is fine) cucumbers, yellow or red pepper slices (like the green but sweeter and more colorful). I also add dried cherries or cranberries.
The dressing used is Rasberry–Gerard’s is the best with this!
English muffin halves, grated cheese, cooked sausage or crumbled bacon
- Sprinkle cheese onto muffin half.
- Top with meat.
- Heat in toaster oven or at 350 in oven until cheese melts.
ANY TIME PIZZA!
1/2 loaf Italian or French bread split lengthwise
1/2 cup pizza sauce
1/2 cup cheese, low-fat shredded mozzarella or cheddar
3 Tablespoons chopped green pepper
3 Tablespoons sliced mushrooms, fresh or canned
Other vegetable toppings as desired (optional)
Italian seasoning (optional)
1. Toast the bread until slightly brown.
2. Top bread with pizza sauce, vegetables and low-fat cheese.
3. Sprinkle with Italian seasonings as desired.
4. Return bread to toaster oven (or regular oven preheated to 350 degrees).
5. Heat until cheese melts.
This low-carb pizza is a great, quick treat. It comes from a diabetic website and is broken down for diabetic information needs.
180 Calories; 21g Total Carbohydrates; 7g Total Fat; 3.5g Saturated Fat; 15mg Cholesterol; 12g Protein; 540 mg Sodium; 3g Fiber dlife.com
CROCK POT WEENIES
- 1 pkg. (16 oz.) OSCAR MAYER Little Smokies or cocktail weenies…
- 1 jar (10 oz.) grape jelly
- 1 jar (12 oz.) chili sauce
- 2 Tbsp. cornstarch
- HEAT Little Smokies or weenies as directed on package.
- MIX jelly, chili sauce and cornstarch in small saucepan. Cook on medium heat 5 minutes or until sauce boils and thickens, stirring frequently.
- POUR sauce into slow cooker or fondue pot set on LOW heat. Add little smokies.
There are 7 Hot Dog and Little Smokie Recipes in the No-Baking Category. All are made in Crock-Pot!
FRIENDSHIP SOUP! Hot-hearty and healthy for cold days!!!
Great for after school programs or cooking club…Think about making a big pot of soup in a crock pot. You can start it in the morning program and let it go on low during the day.
Have kids sign up to bring potatoes, small onion, carrots, celery, cans of beef broth, can of diced tomatoes, seasoning, crackers or rolls, etc.
* Each child would only have to bring a single item to make a huge pot.
* If your program isn’t too large—canned soup heated is also good!
AUTUMN AND WINTER SOUP IN A PUMPKIN
Need: A Pumpkin, 2 cans soup of your choice
Clean out the pumpkin and don’t cut a face.
Make the soup and pour it in the pumpkin…
Easiest directions you’ll ever get!
CHICKEN SOUP FOR THE CHILDREN’S SOUL
From Tasha Palmer- Vista, California
I boil some chicken off the bone or purchase the chicken in a can at Sam’s Club. Chop some potatoes; throw in a can of green beans, corn, and tomato sauce. I also add some chicken broth. Simmer until done. (This is faster with the canned chicken) Serve in small cups with some saltine crackers.
(I made this for my 2, 3, 4 year old classes-Older mixed groups will also like it!).
This one is fun for a autumn or winter breakfast party, cooking club or wilderness/camping theme!
SOMETHING A LITTLE DIFFERENT! OMELET IN A BAG
Crack two eggs (only two) into a large resealable freezer bag. Make sure bag is high quality!
Press out most of the air, and seal.
Shake or squeeze to beat the eggs.
Provided different types of filling ingredients and let each student “customize” his/her individual omelet. Open the bag, and have kids add ham, cheese, onion, green pepper, tomato, salsa, and mushrooms.
Squeeze out as much of the air as you can, and seal the bag. Be sure to use a quart-size freezer bag–those without the zipper pulls work best.
Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook/simmer for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily. Kids love this one!!! And it’s something they can do mostly on their own…(Image by KidActivities.net)
Note: When we made these eggs-we used two eggs that were not very large. We added a strip of cut up red pepper, some salt and pepper and a small handful of shredded cheese. We only made the one bag and followed directions exactly. Next time we make these, the eggs would be larger or we would simmer the eggs for about 12.5 minutes instead of the 13 minutes. The consistency is firmer than an omlet…but stll tasted good. The egg slid out of the bag like magic!