Healthy Holiday Appetizers Kids (And Adults!) Will Love


Sometimes, the kids just don't love the traditional holiday spread. This year, you can get creative with these easy appetizer recipes from Claire Robinson, host of Food Network's Five Ingredient Fix, that everyone at your holiday table will love. For more fun, involve yourClaire Robinson little ones in the assembly and presentation of your holiday appetizers. Toddlers can put on sprinkles or help stir, and older kids can decorate, scoop dough, and even chop vegetables. 

Chocolate Covered Flipsides


1 package dark baking chocolate 

1 box Keebler Town House Flipsides

assorted baking sugars or sprinkles to taste


1. Line a plate or cookie sheet with wax paper. 

2. Pour assorted baking sugars and sprinkles into shallow bowls. 

3. Melt dark baking chocolate in a double boiler or microwave-safe bowl. Stir until smooth. 

4. Dip half a cracker into the melted chocolate, dip into the baking sugar or sprinkles, and place on the wax paper to cool. Serve when chocolate is solid. 

Notes from Claire: . Kids love chocolate pretzels, and they're so easy to make! I melt dark chocolate and dip half the cracker into it, then dip it in sparkling sugar or sprinkles, and place on a rack to cool. They’re sure to be a holiday hit.

Roasted Asparagus and Parmesan Bites


6 large asparagus spears

4 teaspoons basil infused olive oil, divided*

1/8 teaspoon kosher salt

1/8 teaspoon coarsely ground black pepper

4 teaspoons white balsamic vinegar

1 piece (3 oz.) Parmesan cheese

24 Keebler Town House Flatbread Crisps - Italian Herb


1. Snap off and discard woody bases from asparagus. Scrape scales off stalks. Use sharp knife to lengthwise halve asparagus spears. In shallow baking pan spread asparagus in even layer. Drizzle with 3 teaspoons of the oil. Sprinkle with salt and pepper. Bake, uncovered, at 450° F for 4 to 5 minutes or until tender. 

2. Transfer asparagus to cutting board. When cool enough to handle, cut stalks into 1-inch pieces, reserving intact asparagus tips for garnish. In medium bowl toss together asparagus stalks, vinegar and remaining 1 teaspoon oil.

3. Use vegetable peeler to cut cheese into very thin slices. Top KEEBLER TOWN HOUSE Flatbread Crisps Italian Herb crackers with cheese pieces. Arrange asparagus stalks, cut side down, on top. Garnish with asparagus tips. Serve immediately.

*NOTE: If desired, substitute 4 teaspoons olive oil and 1/4 teaspoon dried basil leaves for the basil infused olive oil. 

Notes from Claire: A quick party dish should be an easy one-bite snack you can pass around. My Roasted Asparagus and Parmesan Bites are perfect for passing. The Parmesan cheese, balsamic vinegar and basil-infused olive oil really make this appetizer sing, and it only takes a few minutes to prepare.

Shrimp Cocktail Toppers


1 lb fresh or frozen shrimp

2 cups cocktail sauce

fresh herbs, chopped 

24 Keebler Town House Toppers


Bring two quarts of lightly salted water to a boil. Drop in shrimp and cook through until opaque, about 3 to 5 minutes. Drain shrimp with a colander. Place a generous dollop of cocktail sauce on a Town House Topper cracker, top with the cooked shrimp and garnish with fresh herbs. 

Notes from Claire: Avoid the double dipper at parties! Just place some cocktail sauce on Town House Toppers, top with a cooked shrimp, and garnish with your favorite fresh herb.