Graham Cracker Fruit Pizzas

It’s August and I am continuing my series on after school snacks. This one is so simple and easy to customize to whatever you have on hand.

Graham Cracker Fruit Pizzas are so simple to make. They are a no-bake sweet treat for after school.

This is more of a method than a recipe. You need 3 parts, graham crackers, a spread, and fruit.

Graham Crackers

You can use any kind you prefer. Cinnamon graham crackers would be delicious and chocolate graham crackers would be really good too!

Spreads

The easiest spread is Nutella. I also like to use the tubs of cream cheese. They are softer than the block of cream cheese. Whipped cream cheese works well. But, my favorite is strawberry cream cheese. It has a little sugar and flavor in it that reminds me of fruit pizzas of my youth.

Fruit

Any fruit can work here. The fruit is just a topping. I like strawberries or blueberries. I had mandarin oranges when I shot the photos so they went on. Apples, bananas, or grapes all work well too. The key with the fruit is to have it sliced into thin pieces. I cut the mandarin oranges in half and I would cut the grapes too. Thin slices of things like apples or bananas work best.

Graham Cracker Fruit Pizzas

Graham Cracker Fruit Pizzas

Yield: 4
Prep Time: 5 minutes
Total Time: 5 minutes

Cream cheese or Nutella is spread on graham crackers and topped with your favorite fruits for a fast and easy after school snack that satisfies your sweet tooth.

Ingredients

  • 4 Graham Crackers
  • 4 Tablespoons spread of choice. (Nutella, cream cheese, or strawberry cream cheese are my favorites. 
  • Fruit of choice. (sliced strawberries, apples, oranges, blueberries, and bananas all work great.)

Instructions

  1. Spread 1 Tablespoon of your spread of choice on the graham cracker.
  2. Top with sliced fruit of choice.
  3. Serve immediately.

Notes

This recipe is as easy as it gets, and can totally be customized. If you need it to be dairy free, use chocolate peanut butter instead of Nutella or cream cheese.

You can use just about any fruit you prefer. You could even used canned fruit, or a fruit cocktail cup. Just be sure to drain it well first.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 100mgCarbohydrates: 18gFiber: 1gSugar: 8gProtein: 2g

Nutrition information is provided as a courtesy and may not be completely accurate.

 

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Cucumber Tea Sandwiches

Shows texture of cucumber sandwiches

I hosted a bridal shower for my dear friend’s daughter this weekend. Cucumber Tea Sandwiches are one of my favorite things to make for fancy brunches. They are super simple to make but taste delicious and look super fancy.

What is in a cucumber sandwich?

This is an open-faced cucumber sandwich made of extra-thin bread, cream cheese spread, and cucumbers sprinkled with cracked pepper.

How do you keep cucumber sandwiches from getting soggy?

Cucumbers have a lot of water, so to keep the sandwiches from getting soggy, make sure the bread is covered with the cream cheese mixture to make a barrier between the cucumber and the bread. I do not recommend making cucumber sandwiches the night before. 

What kind of bread do you use for cucumber sandwiches?

My favorite bread for tea sandwiches is pumpernickel or rye tea bread. You can often find it near the deli or cheese section of the grocery store during the holidays. 

Tea sandwiches are best on very thin bread. Pepperidge Farm makes and extra-thin sliced bread that works well.  I have even made tea sandwiches with gluten-free bread sliced very thinly. 

If I am not using pumpernickel tea bread, I like to cut off the crusts to make sandwiches that are about three inches square. 

Shows the texture of the cucumber sandwiches

Cucumber Tea Sandwiches

Yield: 24
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 4 oz Cream Cheese at room temperature
  • 2 Tablespoons Italian Salad Dressing
  • 24 pieces of extra-thin bread or tea sandwich bread (see note)
  • 1 English Cucumber 
  • Black Pepper

Instructions

  1. In a medium bowl, mix cream cheese and Italian dressing until combined. You can do this with a whisk, or an electric mixer.
  2. Prepare the bread by cutting off crusts if you are not using tea sandwich bread. (see note) You want the bread to be in about 3 inch squares.
  3. Slice the English cucumber into very thin slices. I like to use the slices from the meddle of the cucumber because they are a little larger. You will not need the entire cucumber for the sandwiches.
  4. Spread the cream cheese mixture on each slice of the bread, the top with a cucumber slice.
  5. Arrange the sandwiches on a platter and sprinkle a little black pepper on top of each of the cucumbers.
  6. Serve.

Notes

Tea Sandwich Bread is usually a type of rye or pumpernickel bread that is already sliced very thin and each slice is about 3 inches square. If you cannot find tea sandwich bread, look for extra-thin sliced bread in white or wheat. Pepperidge Farm makes extra-thin sliced bread.

I have made this with gluten-free bread from Trader Joes and it worked very well.

You can substitute regular cucumbers for English Cucumbers, but if you substitute, I recommend peeling the regular cucumbers because the skin is tougher and not delicate enough for these sandwiches.

To make these dairy-free, you can substitute hummus for the cream cheese.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 28Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 40mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

Nutrition information is provided as a courtesy and may not be completely accurate.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Roast Beef and Cheddar Pinwheels

One of my favorite parts of Super Bowl Sunday is the food! I love to make all kinds of appetizers. This year I will be serving Roast Beef and Cheddar Pinwheels. They are not complicated and are oh so good.

Deli roast beef is cut into small pieces and mixed with cream cheese and cheddar. The mixture is spread over a sheet of puff pastry and rolled into a log. You can make this ahead and refrigerate or freeze it. The chilled log is cut into pinwheels and baked until golden brown.

The flaky puff pastry and the gooey cheese are warm and bubbly but sturdy enough to eat with your hand. 

Horseradish

Horseradish is traditionally served with roast beef. It gives a slight peppery bite that balances well with the roast beef and cheddar. Horseradish is a root vegetable that is traditionally grated and mixed with other ingredients. Prepared horseradish (which is what I recommend for this recipe) is mixed with vinegar, salt and sugar and sometimes other stabilizers. Horseradish sauce is usually horseradish mixed with mayonnaise. You can also find horseradish sauces that are prepared horseradish mixed with sour cream, heavy cream, or mayo. 

If you love the taste of horseradish, add a full three tablespoons of prepared horseradish to the cream cheese mixture. If you like just a little peppery bite, use one tablespoon of horseradish. If you really dislike horseradish, you can leave it out of the recipe.

Roast Beef and Cheddar Pinwheels

Roast Beef and Cheddar Pinwheels

Yield: 20
Prep Time: 5 minutes
Cook Time: 22 minutes
Additional Time: 5 minutes
Total Time: 32 minutes

Puff pastry is rolled with a mixture of deli roast beef, cheddar cheese and horseradish. It is a perfect warm and flaky appetizer.

Ingredients

  • 8 oz Cream Cheese, softened
  • 7 oz Deli Roast Beef cut into 1 inch pieces.
  • 1 Cup (4 oz ) Shredded Sharp Cheddar Cheese
  • 1-3 Tablespoons Prepared Horseradish (Optional, see note)
  • 1/2 teaspoon Coarse Sea Salt
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 (8.1 oz) Sheet of Frozen Puff Pastry, thawed. (see note)

Instructions

    In a large bowl, mix cream cheese with roast beef, cheddar cheese, horseradish, salt, garlic powder, and onion powder. I like to use an electric mixer, but if the cream cheese is soft enough you can do this by hand.
    Roll the puff pastry into a 10 x 12 inch rectangle.
    Spread the roast beef and cheese mixture over the puff pastry leaving a 1/2 inch boarder of puff pastry on one long side.
    Roll the puff pastry into a log starting with the long end without the boarder. Using the small boarder, pinch the dough together so the log stays together.
    Wrap in plastic wrap and refrigerate for at least 30 minutes. You can make this in advance (see note.)
    While the log is chilling, preheat the oven to 400 degrees Fahrenheit.
    Slice the log into 1/2 inch rolls and place them on two parchment lined baking sheets. You want plenty of space between each pinwheel for the pastry to puff and get golden brown.
    Bake one sheet at a time for 18-22 minutes until the pastry is golden brown.
    Serve.

    Notes

    Horseradish-

    You want to use "prepared horseradish" not "horseradish sauce." Horseradish sauce usually has mayonnaise and is not as strong as prepared horseradish.

    If you do not love the flavor of horseradish you can use just one Tablespoon or omit it completely.

    Puff Pastry-

    It is best to thaw puff pastry in the refrigerator overnight. You can "quick thaw" at room temperature, but I find it is better to thaw in the refrigerator.

    Make Ahead-

    You can form the log ahead of time. It will keep in the refrigerator for two days wrapped tightly in plastic wrap. You can also freeze the wrapped log for up to two week. If you freeze it you want to thaw it in the refrigerator for 24 hours before baking.

    Slicing the Pinwheels-

    I like to use unflavored dental floss to cut the pinwheels. Use a 12 inch piece of floss to slice the pinwheels. (See Video.)

    You can use a serrated knife, but I find dental floss works much better.

    Nutrition Information:
    Yield: 20 Serving Size: 1
    Amount Per Serving: Calories: 66Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 195mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g

    Nutrition information is provided as a courtesy and may not be completely accurate.

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    Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

     

    Cheese Corn

    This simple side dish is perfect for summer with grilled meats or BBQ. It comes together in minutes and is so yummy! Add cream cheese and a few spices to frozen corn and you have creamy cheesy corn.

    Cheese Corn

    1 16 oz Bag Frozen Corn

    1/2 Cup Water

    1/2 teaspoon Coarse Sea Salt

    1/2 teaspoon Onion Powder

    1/4 teaspoon Garlic Powder

    1/4 teaspoon Coarse Black Pepper

    4 oz Cream Cheese

    Directions

    In a medium saucepan, heat frozen corn with 1/2 cup water over high heat. Once the corn is completely heated through, drain off any water.

    Add remaining ingredients (sea salt, onion powder, garlic powder, pepper and cream cheese) to the corn and heat over medium heat. Stir well to combine. Once the cream cheese is melted and mixed throughout, serve.