Where can I find really cleaver and cute snack recipes and ideas for children for school?

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I get a booklet from them every once in awhile that has some really cute kid snack ideas, plus recipes. I know their website has ideas too. Good luck.Where can I find really cleaver and cute snack recipes and ideas for children for school?
http://www.kidshealth.org/kid/recipes/index.html





KidsHealth.org has dozens of healthful snack ideas.Where can I find really cleaver and cute snack recipes and ideas for children for school?
When my daughter was younger, I packed her something hot in a thermos, like mac and cheese, soup, cous cous, stir fry (we are vegetarian) and I would add a sandwich that I cut out with a cookie cutter, in the shape of a cats head, angel, moon, star, heart, etc. You can get cheep cookies cutter in most kitchen stores. I also packed cheese, vegetables, cookies, breads, etc all cut with the cool shapes. I had a wide variety of them, and would do ';themes'; like moon and stars one day, hearts and flowers another, etc. You can also cut cornbread, bisquits, etc with them. I also used to make her breadstick ';snakes'; from the roll and bake refrigerater bread sticks, which I would form into snake forms, add peppercorn eyes, and a pimento tongue. Good fun for her, and her friends were always curious to see what was in her lunchbox. Ants on a log are fun too-cream cheese on celery, with raisins on top. Good for you for thinking for fun ideas for your little one.
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Allrecipes.com can come to your rescue I think! Here are some ideas though:





1. Fruit kabobs with yogurt dipping sauce


2. Ham and cheese rollups


3. Mini pizzas with pepperoni (english muffin or pita bread, sauce, pepperoni, and shredded mozzarella)


4. Carrots and celery with ranch dressing


5. Tortilla rollups (1 flour tortilla spread with a little mayonaise and mustard, topped with sliced turkey, provolone, butter lettuce and rolled up and sliced)


6. Jello characters (make two batches of jello, only use half the water. When firm, use cookie cutters to make your child's favorite shapes)


7. Peanut butter and honey on bread (take whole grain bread, cut the crusts off, blend peanut butter with honey until smooth and spread on bread. Top with second slice and use cookie cutter to make a shape)


8. Cheese stix and grapes


9. Celery filled with cream cheese (whip cream cheese with strawberries and pipe into celery grooves)


10. Mini cheesecakes in cupcake papers (put a vanilla wafer in bottom of each cupcake paper. Blend cream cheese, egg, vanilla, and sugar until smooth and divide evenly among the cups. Bake until firm and golden. Top with strawberries)
Grilled Chocolate Sandwiches





Makes 6 sandwiches





Ingredients


8 ounces best quality bittersweet chocolate


1/2 cup heavy cream


12 slices best-quality white sandwich bread [like Pepperidge Farm]


1/3 cup semi-sweet chocolate chips


4 tablespoons unsalted butter, at room temperature





Method


Chop the bittersweet chocolate fine and set aside in a medium bowl.


Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate. Let stand 1 minute, then whisk until smooth. Refrigerate until just slightly solid, about 30 minutes.





Spread a layer of the chocolate mixture 1/4-inch thick [about 3 tablespoons] on half the bread sides to within about 1/4 inch of the edges. Press 2 teaspoons of the chocolate chips into the center of each filling.





Spread a bit of softened butter over one side of the remaining slices. Butter-side up, place slice over each chocolate-spread slice and press lightly around edges to seal. Refrigerate at least 15 minutes before putting on grill or press.





NOTE: If you are using a skillet instead, freeze the sandwich 15 minutes.





Heat a grill or sandwich press [or a large griddle or skillet over medium-high heat], add sandwiches.





Press on one side only for two minutes [depending on the particular grill or press] until the bread is nicely browned; the chocolate should be barely melted, not swimming out sides.





If using a griddle or skillet, heat sandwich first on unbuttered side until lightly toasted, about 1 minute; turn sandwich over and weight down with baking sheet or pan on top of sandwich and placing a few soup cans on top.





Toast for another minute, until golden. Cut in half and serve immediately.