|Healthy ingredients combined with a few cool tools — it's a basic formula for tons of variety and fun. The Fruit & Cheese Cutters and Biscuit Cutters transform plain sandwich bread, sliced cheeses, fruits and veggies into bite-sized creations. Find even more amazing sandwich flavors from Honey-Nut to Garden Veggie with this handy chart. |
Cheese Spread Sandwich Favorites
For the ultimate crust-less cheese sandwich, seal it with the Cut-N-Seal®. Why not freeze a bunch for the whole week? Place the sealed sandwiches between pieces of wax paper in a Leakproof Glass Container. Thaw for 30 minutes at room temperature and serve.
|Just one more reason you need plenty of Twix-it! Clips. They can morph resealable snack bags into butterflies. Divvy up crackers, fruits, veggies, nuts, candies and more inside this adorable lunchbox surprise!|
|Baking tools like the Sheet Pans, Easy Accent® Decorator and Stackable Cooling Rack can turn ho-hum, store-bought cake mixes and frostings into truly special treats — homemade Ding Dongs®! Keep refrigerated for easy after-school treats. |
Preheat oven to 350°F. Spray Large Sheet Pan with nonstick cooking spray; line with parchment paper. Spray parchment with cooking spray. Whisk cake mix, sour cream and eggs until blended; pour batter into prepared pan. Bake 18-22 minutes or until wooden pick inserted in center comes out clean. Remove from oven to Stackable Cooling Rack; let stand 10 minutes. Remove cake from pan to Large Grooved Cutting Board; cool completely. Cut out 22 rounds from cake using 2 ½-in. Biscuit Cutter. Place cakes in freezer for 10 minutes. Scoop frosting into Easy Accent® Decorator fitted with open star tip. Remove cakes from freezer. Pipe in filling through tops of cakes. Pour chocolate topping into (2-cup/500-mL) Prep Bowl. Dip tops of cakes into topping. Return cakes to freezer for 2-3 minutes for topping to set, if necessary. (Note: For best results, store cakes in refrigerator. Glaze will soften if cakes are left out at room temperature. To set glaze, return to freezer for 1-2 minutes.)
|Crunchy granola and yummy peanut butter meets sweet bananas in a fun afterschool snack or breakfast on-the-go. These tasty treats on a stick are super kid-friendly. And they’re frozen, so you’ll cool down the kiddos during the hot summer months. |
Place granola in a large resealable plastic bag; finely crush using flat side of Meat Tenderizer. Pour granola into first Coating Tray. Combine peanut butter and milk in Manual Food Processor; process until smooth and creamy. Pour mixture into second Coating Tray. Slice bananas in half crosswise; insert lollipop sticks into flat ends of bananas. Coat bananas first in peanut butter mixture, then into granola, coating evenly. Place on waxed paper-lined Large Sheet Pan. Place pan in freezer for 30-45 minutes, depending on how “frozen” you like your bananas!
|It’s a favorite kid food, now in kid-friendly portions! These mac and cheese bites are made in the Muffin Pan for a quick, cheesy after-school snack. |
Preheat oven to 350°F. Place 2 cupcake liners into each cup of Muffin Pan. Prepare macaroni and cheese according to package directions. Scoop mixture evenly into cups; sprinkle evenly with cheese. Top with breadcrumbs, if desired. Bake 12-15 minutes or until firm; remove from oven and let stand 5 minutes. Remove outer cupcake liners and serve.
|Whoopie pies just might be everyone’s favorite snack cake — they’re a bit nostalgic, but mostly just delicious. Plus, making these giant-sized whoopee pies lets you use a few products you wouldn’t have considered using for dessert (think Egg Cooker and Chef’s Silicone Basting Brush). |
Brush Egg Cooker with vegetable oil using Chef’s Silicone Basting Brush. Using Small Mix ‘N Scraper®, mix cake mix, sour cream and egg until blended in Classic Batter Bowl. Using Medium Scoop, scoop 3 rounded scoops of batter into each well. Microwave on HIGH 2-2 ½ minutes or until center is firm and springs back when pressed. Carefully loosen sides with releasing tool of Single Servings Pan. Invert pies onto Stackable Cooling Rack. Wipe out wells of Egg Cooker with damp paper towels. Repeat with oil and remaining cake batter. Cool cakes completely. Frost flat-side of cakes with frosting; top with cake, flat-side down.
Variation 1: Lemon Coconut Whoopie Pies: Substitute lemon cake mix for the devil’s food and prepare cakes as directed. Stir in 1 cup sweetened flaked coconut to frosting and frost whoopie pies as directed.
Variation 2: Carrot Cake Whoopie Pies: Substitute carrot cake mix for the devil’s food and prepare cakes as directed. Substitute prepared cream cheese frosting for the whipped vanilla frosting and frost whoopie pies as directed.
|Surprise your little students with this fun back-to-school treat. Melt chocolate-flavored almond bark in Coating Tray, uncovered, 60-90 seconds or until mostly melted; stir until smooth. Dip one side of the graham crackers in bark; use Small Spreader to spread off excess. Immediately arrange pretzel sticks around sides of crackers. Place crackers on Stackable Cooling Rack to allow chocolate to set. Spoon decorating icing into Decorator Bottle fitted with writing tip. Decorate as desired.|
Kids’ eating habits will transform right before your eyes when you serve up Butterfly Celery Snacks. Core apples with The Corer™, cut the apple in half crosswise then use the Simple Slicer on #3 setting to slice the apples thin. Fill celery slices with peanut butter or cream cheese then assemble the butterflies with the apple slices and pretzel sticks. Store them in Leakproof Glass Containers for after-school snacks on the fly.
Healthy food doesn’t have to be scary! To make the Mean Green Smoothie, cut two slices from a banana and set aside. Process remaining banana with three pineapple rings cut into chunks, ½ cup yogurt, ½ cup milk, 1 tbsp honey, ½ cup diced honeydew and five drops of green food coloring in Manual Food Processor. Process until smooth. Press a chocolate chip into each of the reserved banana slices for the “eye.” Cut small triangle wedges out of one pineapple ring for “teeth.” Garnish the top of the smoothie with the fruit and watch your monster take shape. Makes two 1-cup servings.
These Apple Cars come together faster than a Formula 1 racecar! Just slice purple grapes in half and use creamy peanut butter to attach the pieces to unpeeled apples sliced with the Apple Wedger. In no time, they’re ready to zoom right into kids’ mouths.
You won’t need to dangle a carrot in front of kids’ noses to get them to gobble up these yummy Carrot Curls. Make this whimsical pinwheel shape by taking a trimmed, peeled carrot and peeling off a strip to create a flat side. Lay the carrot on a Cutting Board, flat side down, and use the Vegetable Peeler to peel strips off the carrot. Use even pressure and remember to peel away from you! Roll up the strips, fasten with a toothpick and drop into ice water for 2 – 3 hours to set. Remove the toothpick and fill with seasoned cream cheese or hummus.
Forget the ice cream! Kids will scream for these Greek Yogurt Pops. Process 2 containers (5.3 oz each) of vanilla Greek yogurt, 2 cups of frozen berries and 1 cup of milk in the Manual Food Processor until coarsely puréed. Pour into 12 (3-oz) paper cups and freeze until slightly set. Insert wooden sticks then freeze until solid. Let the screaming commence.
These sweet, crispy Apple Chips will be the apple of kids’ eyes! Core apples with The Corer™ then slice with the Simple Slicer on #1 setting. Sprinkle with cinnamon and sugar then microwave on HIGH 3 – 3.5 minutes using the Microwave Chip Maker. Try using the chips as an oatmeal or yogurt topper or mix ’em up with homemade granola.
These tiny toadstools will make kids think they’re in an enchanted forest! Mozzarella & Tomato Mushrooms are so easy to make. Using Professional Shears, cut string cheese into halves or thirds. Top with a sliced cherry tomato, using the Core & More to hollow them out a little first. The Decorator Bottle with a round tip is perfect for piping on cream cheese or mayonnaise dots. Or sprinkle ’em with parmesan cheese for a whimsical finish.