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Posts Tagged ‘peanut-free’

If you’re looking for a pretty side dish for brunch, a fun preschool snack, or something for the kids after school, try these simple pear cups with cheese cubes!

Breakfast on the patio, anyone?

Breakfast on the patio, anyone?

Pear Cups with Cheese Cubes

Ingredients:
1 organic pear per two people (Tip: if your pears are not quite ripe, put them in a paper bag with a banana overnight and the ethylene gas will help ripen the pears)
blocks of cheddar cheese and colby jack cheese (or substitute your favorite hard cheese, or this would even work well with Brie or cottage cheese too. If you use Brie, spoon a little honey mustard on top and the combination will taste like heaven and look pretty too!)

Tools:
Knife

Preparation Time:
5 minutes for each set of two pair halves (Note: try to prepare these cups just before serving. I made mine about an hour before serving and that was fine, but any longer and the pear will brown and the cheese might get soggy from the pear juice).

Instructions:

Rinse and dry the pear. Slice it in half vertically (from stem to bottom). Cut out the core and a little bit extra in the center to create a pear “cup.”

The pear cup, ready for cheese cubes.

The pear cup, ready for cheese cubes.

Cut up the cheese blocks into small cubes and arrange the cubes inside the pear cups, piling the cheese as high as possible. Serve ASAP but you can refrigerate them for an hour or so before serving if desired. You can either eat the cheese and the cups separately, or enjoy them together for a tasty treat!

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Monday meant back to school for my kiddos and that meant back to “work” for me. Three or four weeks per year I bring the snack for the preschool class. What compelled me to be on the list for the week after winter break I don’t know. Thank goodness I put it on my calendar and remembered! I even researched a healthy, fun snack that was inexpensive and easy to prepare. It turned out so cute I’m thinking of serving it for the next kids’ book club meeting for my 2nd and 5th grader and the rest of the moms.

Cucumber Cups with Ranch Dressing and Carrots for Dipping

Ingredients for 30 cucumber cups, 2 each for 15 people:
5 large organic cucumbers (you want to leave the skins on)
1 large bag of at least 60 organic baby carrots (you could use regular, peeled and cut carrot sticks)
1 bottle of organic or homemade ranch dressing

Tools:
melon baller or similar scooper
knife

Prep time:
20 minutes

Rinse and scrub the cucumbers. Slice off the ends of the cucumbers. Cut them into 2-inch sections, about 6 sections per cucumber depending on the size. Use a melon baller to scoop out the center of each section, creating a “cup” for the ranch dressing. Reserve the scooped-out cucumber to use in a salad or cucumber soup.

Step one: cut a two-inch section of cucumber and scoop out the center, leaving a cucumber "cup."

Step one: cut a two-inch section of cucumber and scoop out the center, leaving a cucumber “cup.”

Into each cucumber “cup,” pour a small amount of ranch dressing and add two baby carrots or carrot sticks.

These fun dipping cups end up looking like rabbit ears or sushi.

These fun dipping cups ended up looking like rabbit ears or sushi.

I knew I had a hit on my hands when my 8- and 10-year-olds wanted to help me make — and EAT — these before school. The preschool kids loved them too. When I asked my 4-year-old if the class liked them, she said they loved them. “Everyone ate 2, or 3, or 4, or 5! I had the most!”

If you’re looking for other healthy snack ideas, check out:

Ants on a Log
Four Fun Pirate-Themed Snacks

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