Top baguette slices with cream cheese, sliced deli meat, and cranberry chutney for a fall-inspired starter.
Spice up wonton wrappers with curry, dill, basil, and juice from a can of beets to create these colorful crackers. Use cookie cutters to make leaf shapes, spritz them with vegetable-oil spray, and brush on one or two flavorings. Sprinkle the leaves with sea salt and bake on a cookie sheet at 400 degrees F for about 4 minutes. After they've cooled, let the kids rake them in.
Food Editor Erica Clark demonstrates how you can make this fun fall snack with the kids using just a few simple ingredients.
Kids tend to like fruit more than veggies. Cut up red and green apples (brush them with a little lemon juice to prevent browning) and serve with this yummy raspberry spread.
Blend 12 ounces reduced-fat whipped cream cheese with 3 tablespoons seedless raspberry preserves until smooth. Serve with apple wedges.
Sure, put out some trays of Brie and Camembert for the adults. But don't forget about your younger guests: Make a separate cheese tray filled with string and cheddar cheeses, grapes, carrot sticks, and other munchies that kids love.
This olive toast topped with feta looks fancy, but it'll take you only a couple of minutes to make!
Caramelizing the onions beforehand gives this dip its sweet flavor. Serve with sliced bell peppers, broccoli, and other veggies.
Topping bruschetta with shrimp gives this appetizer a fun twist! Toast the bruschetta in a grill pan, if you have one, to create clean grill marks.
For a snack the kids will love, top slices of packaged polenta with tomato sauce and cheese.
Fill stalks with a seasoned cream cheese mixture and top with walnuts. Leave a few celery stalks with plain cream cheese in case some kids are allergic to walnuts -- or just picky!
Dice your favorite brand of feta cheese into small cubes, and marinate the cubes in herbs and spices. Serve the feta solo or as part of a cheese tray.
Add this dip to your crudite platter, or, if you're short on time, simply serve it along with some pita wedges.
Simmer this delicious veggie-olive topping in your slow cooker, then serve warm or chilled.
Fill mushroom caps with bread crumbs, chopped tomatoes, and cheese, then serve the caps upside down.
Top these light and refreshing veggies with a dollop of our special cheese mixture!
These asparagus stalks may look deep-fried, but (surprise!) we baked them instead. Serve these veggies with dipping sauce and watch the kids dig in!
Originally published in the November 2010 issue of Parents magazine.