If you’re like us, we usually hit a parade or two, then head to the beach for a few hours, and then spend the evening in a park waiting for the Fireworks to start.

With kids, grandkids and teens it’s hard to keep them from “starving to death”, so I’ve learned to tote snacks to have on hand at all times, to serve between meals.

I try to divide as much as possible into individual servings for convenience and to ward off any possible sharing issues from the get-go. I use zippered baggies and those cloth grocery bags that most stores carry now. These snacks will also fit in your diaper bag nicely.

Healthy Snack Ideas:

• Slice apples and sprinkle with lemon juice to keep from turning brown
• Seedless grapes, removed from the vine
• Goldfish crackers
• Crackers with peanut butter inside
• Graham crackers
• Nuts
• Cheerios or other cereal
• Raisins
• Any dried fruit
• Trail Mix
• Pretzels
• Wheat Thins
• Pickles
• Animal Crackers
• Fruit Snacks
• Cereal Bars
• Granola Bars
• Pudding Packs

Easy to Tote Beverages:

• Juice boxes or pouches
• A water bottle for each person and a box of the individual powdered drink mix tubes
• Small sports type beverages such as Gatorade

The key is to keep the weight down, make them easily accessible and divide them up for individual servings. Using these suggestions will help make your Fourth of July a happy and less stressful one!

Celebrating the Fourth of July with friends and family is always fun and can be a great time for family reunions. I know I’m always trying to come up with easy ways to feed everyone, without it costing a fortune or taking hours to prepare. So here are 10, easy to make, inexpensive, finger foods that you can serve at your Fourth of July celebration!

1. Pigs in a Blanket: Using refrigerated crescent rolls and hotdogs, roll each hotdog in an unbaked crescent roll. Place in a 9X13 pan, bake according to crescent roll package directions. Serve with ketchup and mustard, or ranch dressing.

2. Easy Boneless Hot Wings: Bake up some plain, breaded chicken chunks according to package directions. Then dip them in a mixture of your favorite bbq sauce, hot sauce (like Frank’s or Tabasco), Mexican seasonings (i.e. Cayenne pepper, cumin, or Mrs. Dash Extra Spicy or Southwest Chipotle).  Serve with blue cheese dressing and celery sticks.

3. Cucumber Pita Sandwiches:  Mix softened pkg. of cream cheese and pkg. of dry Italian dressing powder mix until smooth. Refrigerate overnight. Spread on top of flat pita bread (not pockets). Place slices of unpeeled, patted dry cucumbers over spread, top with pita bread with cream cheese spread. Cut into triangles using pizza cutter and serve.

4. Taquitos: Warm some corn tortillas, just until flexible. Place some already prepared taco meat and shredded cheese in each of them and roll. Baste with vegetable oil and bake on 350F until crispy.

5. Fried Zucchini: Cut zucchini into ¼ inch slices. Heat ¼ inch frying oil in skillet; sprinkle each slice with garlic powder, lemon pepper and parmesan cheese. Fry until golden brown and flip; repeat steps. (Hint: wipe out oil with paper towel after each batch of zucchini to avoid blackening)

6. Cheese Puffs: Put 2 cups shredded sharp cheddar cheese and ½ lb. butter in food processor and mix until smooth. Add a cup of flour and mix well. Roll out to ¼ inch thickness. Cut dough into 2 inch squares. Wrap a pimento olive with each square, sealing the seams. Place on cookie sheet and bake on 350F until golden brown and crispy.

7. Easy Nacho Cups: Using Tostitos Scoops, place a spoonful of already prepared warm taco meat in each scoop and top with shredded cheese. Top with your favorite nacho toppings such as: sour cream, salsa, sliced black olives, jalapeno slices, chopped onion and chopped tomatoes.

8. Pizza Roll-Ups: Unroll refrigerated crescent rolls into triangles. Sprinkle each crescent roll with garlic and Italian seasonings. Place 4 slices of pepperoni on each triangle. Place ½ a piece of string cheese on each triangle. Roll up, sprinkle with garlic and Italian seasonings again and bake according to the crescent roll package directions or until brown. Dip in warm pizza sauce.

9. Sweet Turkey Wraps: Soften ½ pkg. cream cheese and mix with 2 tbs. applesauce and 1 tsp. dried thyme until smooth. Spread evenly onto fajita size tortillas. Place thin sliced turkey on each tortilla and roll. Wrap each rollup in plastic and refrigerate for 2 hours until firm. Cut into one inch slices and serve.

10. Goldfish Crusted Chicken Fingers: Pour 1 bottle of buttermilk ranch dressing in a large bowl. Crush 1 pkg. of cheddar goldfish crackers in another bowl. Using chicken tenderloins, dip in dressing, allowing excess to run off, then dip in the crushed crackers. Place in foil lined pan, sprayed with non-stick cooking spray and bake for 10 to 15 minutes or until chicken is done inside at 350F. Dip in additional dressing if desired.

Ingredients:
(Serves 6)
3 pears, peeled and cut into quarters
6 apricots, halved
12 strawberries
2 tbsp caster sugar
Wooden skewers

Chocolate Dip
½ cup milk chocolate, chopped
½ cup + 2 tbsp cream
6 marshmallows, chopped
2 tbsp chopped toasted hazelnuts

Method:
Soak the wooden skewers in water before using to prevent them from scorching.

For the chocolate dip melt the milk chocolate, cream and marshmallows in a small saucepan over gentle heat, constantly stirring. Bring to a boil and whisk rapidly for about 2 minutes until the sauce thickens. Stir in the hazelnuts and set aside.

In a bowl, combine strawberries, apricots and pears and sprinkle with sugar. Toss gently. Divide the fruit between the skewers.

Heat up the BBQ and cook the fruit skewers for about 5 to 6 minutes, turning frequently, until the fruit is warmed through.

Serve immediately with the chocolate nut dip.

Enjoy