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Here's a recipe for Back-To-School Snack Board:

Ingredients:

Fruit Kebabs

• 1 small pineapple, peeled, cored, and diced
• 3 Mandarin orange slices, peeled and segments separated
• 3 large kiwis, peeled and cut into half moons
• 1 bunch red seedless grapes

Pinwheels

• 4 spinach tortillas
• 8 teaspoons honey mustard
• 8 slices roasted turkey
• 12 slices american cheese
• 16 green leaf lettuces

AB & J Sandwiches

• 8 slices white bread
• 4 tablespoons almond butter
• 4 tablespoons strawberry preserve

Pimiento Cheese Dip

• 1 block cheddar cheese, room temperature
• 1 jar pimiento peppers, drained
• 1/4 cup cream cheese, softened
• 1/4 cup mayonnaise
• 2 dashes hot sauce, optional

Cucumber Hummus Boats

• 4 persian cucumbers
• 1/2 cup hummus
• 1/4 teaspoon sweet paprika

For Assembly

• trail mix
• Fish-shaped cheese cracker
• Pretzel twist
• kettle corn
• butter cracker

Special Equipment

• 12 wooden skewers
• round cutter
• 18-inch board

Instructions:

1. Make the fruit kebabs: Thread the pineapple, orange segments, kiwi, and grapes onto 12 6-inch skewers, alternating between fruits. Store the kebabs in an airtight container or zip-top bag in the refrigerator until ready to serve, up to 2 days.
2. Make the pinwheels: Spread 2 teaspoons of honey mustard evenly over each tortilla, then layer 2 slices of turkey, 3 slices of American cheese, and 4 lettuce leaves on top. Fold in the sides of each tortilla, then roll into a tight log. Wrap the logs in plastic wrap and store in the refrigerator until ready to serve, up to 3 days. Just before serving, slice each log crosswise into 8 pinwheels.
3. Make the AB & J sandwiches: Spread 1 tablespoon of almond butter on the centers of 4 slices of bread. Spread 1 tablespoon of preserves on the centers of the remaining 4 slices of bread. Sandwich the almond butter and preserves slices together. Using a 4-inch round cutter, press firmly to cut out the centers of each sandwich and discard the crusts. Using a 4-inch sandwich crimper, press down firmly to seal the edges of the sandwich together. Alternatively, using your fingers, press the edges of the sandwiches together to seal, then use a fork to crimp the edges. Store the sandwiches in an airtight container or zip-top bag in the refrigerator until ready to serve, up to 2 days.
4. Make the pimiento cheese dip: Finely grate the cheddar cheese on the small holes of a box grater, then transfer to a large bowl. Add the pimientos, cream cheese, mayonnaise, and hot sauce, if using, and stir with a rubber spatula until well incorporated and creamy. Store the dip in an airtight container in the refrigerator until ready to serve, up to 5 days. Transfer to a serving bowl before assembling the board.
5. Make the cucumber hummus boats: Cut the cucumbers in half lengthwise. Using a spoon, scoop the seeds out of each half. Fill each cucumber boat with 1 tablespoon of hummus, smoothing with the back of a spoon. Sprinkle with paprika.
6. When ready to assemble, add the pimiento cheese dip, trail mix, and fish-shaped cheese crackers to small serving bowls. Place on a large board or platter, then surround with the fruit kebabs, AB & J sandwiches, pinwheels, cucumber boats, pretzels, kettle corn, and butter crackers.

Enjoy your Back-To-School Snack Board!