Classic Movie Night Snacks for Kids
Every 2 weeks we get our 7 year old grand daughter and keep her overnight. One of the things we do during the sleepover is hold our very own movie night. By holding movie night at home, it’s less expensive and a more intimate experience.
During our movie nights we like to make up a tray of finger-good appetizers, pop some popcorn and make our own ice cream sundaes. With that said, we are always looking for new recipes to try out too!
Today we’ve got a great guest post for all of you who host your own movie nights at home. FamilyFun Magazine is sharing 3 of their favorite kid-friendly recipes. You can learn more about FamilyFun magazine by visiting their site online.
Blue Raspberry Slushie Recipe
Makes 2 servings
2 cups cream soda
½ tsp. Kool-Aid Ice Blue Raspberry Lemonade powdered mix
3 cups crushed ice
2 drops blue food coloring
2 Rainbow Twizzlers
Help your child measure the cream soda and Kool-Aid into a blender. Add ice and food coloring, and blend until smooth. Cut the ends off Rainbow Twizzlers, stick them in the drinks as straws, and all the kiddos will have to worry about is brain freeze!
Mini Stromboli Recipe
Makes 5 servings
2 cans refrigerated smallbiscuit dough
60 slices pepperoni (about half a 6-oz. package)
20 one-inch cubes of mozzarella cheese, cut from cheese sticks
1 Tbs. olive oil
¼ tsp. dried Italian seasoning
? tsp. garlic powder
1 jar (14 oz.) pizza sauce, warmed
Heat oven to 350°F. Grease a 9 x 13-inch baking pan. Help your kids roll out each biscuit to ?-inch thick. Place 3 slices pepperoni and 1 cube cheese on each round. Pull the edges up around the filling, and pinch dough together at the top. Place in the pan, with the seam side down. Repeat with all the dough rounds, slice two vents in the top of each, and brush with olive oil. Sprinkle with dried herbs and garlic powder. Bake 30 to 35 minutes, until golden brown and cooked through. Serve with pizza sauce.
Popcorn Crunch Recipe
Makes 5 servings
10 cups popped popcorn
1 cup broken pecans
1 cup chopped dried apricots
2 cups thin pretzel knots, broken into pieces
1 cup firmly packed dark brown sugar
¾ cup butter
½ cup light corn syrup
1 tsp. kosher salt
½ tsp. vanilla extract
1 tsp. baking soda
Heat oven to 250°F. Line two baking sheets with nonstick foil. In a large mixing bowl, stir together the popcorn, pecans, apricots, and pretzels. In a saucepan, combine brown sugar, butter, corn syrup, and salt (an adult’s job). Cook over medium heat until it boils. Boil for 2 minutes. Remove from heat; stir in vanilla and baking soda. Pour caramel over popcorn, stirring. Spread onto baking sheets. Bake for 45 minutes, stirring twice. Remove from oven and cool completely. Break into chunks and serve.
