You can't put Cheez-its on a stick

Our summer festival season is up and running.  I keep a mental list of summer festivals I'd like to (some day) check out.

June 3-5, 2011       Church Point Buggy Festival         
June 2-5, 2011       Opelousas Spice And Music Festival      
June 11-12, 2011    French Market Creole Tomato Festival  
August 4-7, 2011  SatchmoSummerFest                            
August 17-21, 2011 Delcambre Shrimp Festival, especially would like to see the blessing of the fleet                   

So you know I'll be eating something on a stick in the near future.

The Boy is partial to alligator on a stick. Chicken, alligator, andouille, and shrimp on sticks are commonly found at most of the festivals we go to. But I think there's something extra fun about discovering some of the more elaborate foods on a stick. What's better than walking around a festival in flip flops munching on something as fancy as grilled bacon-wrapped shrimp threaded on a stick with Louisiana yams? Not much.
 
What is it about food on a stick? Why is it so appealing? 
 
Armed with the knowledge that food on a stick tastes better and is one jillion times more exciting than food without a spike shoved through it, I'm preparing myself for the annual summer snack battle.  If you have children or ever were a child, you know what I mean.  They're out of school, hanging around the house.  Too smart and proud to admit that they're bored.  Already.  (And it's only been a week.)  They turn to time-honored nagging: I'm soooo hungry.  Can I please have a snack?
 
So I'm buckling on my thick-skin armour, making me impervious to nagging and whining.  My comic-book-heroine muscles will ripple as I raise my shield to block out loud, obnoxious, flashy snack commercials from 9 year old eyes.  Yes.  My knee-high, spike-heeled, jewel inlaid warrior boots will be even flashier.  I will do battle this summer.  I will pierce many fruits with my mighty bamboo skewers--while wearing something low cut, mini, and tight-fitting (or maybe just capris and a t-shirt).  And I will know victory.
 
Because you can't put Cheez-its on a stick.

Fruit tastes better on a stick.  Even I think so.  And I'm pretty cynical.  And partial to chocolate.


But what I really love is this dip.  It's simple.  Really simple.  One of those "why didn't I think of that" ideas that I didn't think of and totally ripped from somewhere.  And it's healthier than typical fruit dips that have marshmallow creme, cool whip, or cream cheese.  Not that there's anything wrong with that.  This dip is made with yogurt and jam or preserves.  Above would be yogurt with blackberry preserves, my favorite.  Below would be yogurt with strawberry preserves.  The original recipe is a mix of yogurt, orange marmalade, and coconut.  But two of those three I don't like.

I don't just make these for snacks around the house.  These go over big at kid parties--although you have to look out for the occasional little darling who dreams up a light saber skewer.  These can be made ahead...even if you use apples.  Just soak the cut apples in acidulated water.

Linking this week with:

Make a Food-"e"-Friend Monday #15 @ The Saturday Evening Pot

What Happens at the Beach Stays at the Beach @ Seaside Simplicity

Tuesdays at the Table @ All The Small Stuff

Hearth and Soul vol 50 @ A Moderate Life

Made it on Monday #12 @ Lark's Country Heart

Potluck Friday @ EKat's Kitchen

Foodie Friday @ Little Brick Ranch

Fresh Food Friday @ la bella vita

Yogurt Dip for Fruit Skewers
from Ms. enPlace

1 1/2 cups vanilla yogurt
about 2 tbsp of your favorite jam or fruit preserves

Mix yogurt with jam, place in serving bowl, and refrigerate until needed.

Notes:
The original recipe calls for about 5 tsp flaked coconut and the same amount of orange marmalade.
Change up the flavor by using different flavored yogurt and/or jam.
If making ahead, soak fruit that browns easily (apples) in acidulated water.
When I can find large blueberries, I like to place one on the pointy end of each skewer.