My kids have always preferred the sparkling grape juice to the sp. cider. It's not quite so tart.
Crisp Rice Sushi (CA Grill)
Dole Whips served in wine glasses with little umbrellas, or spears w/cherries
cheese ball & crackers (there's a choc chip one w/cream cheese that's fun for kids)
tortilla pinwheels w/various kid-friendly fillings
Chex Mix - always a big deal here
"blooming onion"
dried beef pinwheels
7-layer Nacho dip
tacos in a parfait glass
Or . . .
If they like seafood, they might like Crab Rangoon.
CRAB RANGOON
1/2 lb. crabmeat, drained and chopped (I use the fake crab instead of real.)
1/2 lb. cream cheese, room temperature
1/2 tsp. A-1® Steak Sauce
1/4 tsp. garlic powder
30 won-ton wrappers
1 egg yolk, well beaten
Oil for deep frying (I either "fry" in ~2Tbl oil or spray with olive oil, using the Misto, & bake.)
Chinese mustard and/or red sauce (We eat them "plain" - no sauce.)
Combine crabmeat with cream cheese & seasonings & blend to a paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons with egg yolk. Gather the four corners of the wontons together at the top and pinch the edges together to seal. Heat oil to 375ºF. Add wontons in batches & fry until golden brown; about 3 minutes. Remove with a slotted spoon and drain on paper towels. Yields 30.
I usually get a more than the 30 specified & their directions for sealing never work for me. I just fold like an envelope. (hold wrapper like a triangle, fold up bottom, fold in L/R sides, then fold down top)