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  • Back-To-School Lunch Box Treats

    It’s that time of year again when the pressure is on to come up with some creative alternatives to the usual lunch box fare. Get the kids involved and you are more likely to entice them to try out their masterpieces.

     Breakfast Cookies

     On those busy mornings when you don’t have time for breakfast,  stash a few of these nutritious cookies in your child’s backpack.


    Vegetable oil spray

    1/2 cup butter

    1/3 cup honey

    1 egg

    1/3 cup whole bran cereal

    1/4 cup orange juice

    1 1/2 tsp. vanilla extract

    1 cup flour

    1 tsp. baking powder

    1/2 tsp. baking soda

    1/4 tsp. salt

    1/3 cup nonfat dry milk

    1 cup rolled oats

    1 cup raisins

     Preheat oven to 350 degrees. Spray cookies sheets with vegetable oil spray. In a large bowl, cream together the butter and honey. Beat in the egg. Add bran, orange juice and vanilla. Mix well. Add flour, baking powder, baking soda, salt, dry milk and oatmeal. Mix until well blended. Stir in nuts and raisins. Drop by tablespoonfuls 2 inches apart onto cookie sheets. Bake for 10-12 minutes or until golden brown. Makes three dozen. Store in an airtight container. Can be frozen for up to 2 months.

     Inside Out Pizza


    Sliced mozzarella cheese

    Soft bread sticks

    Spaghetti or pizza sauce

     Wrap mozzarella cheese around a soft breadstick and serve with a small container of spaghetti or pizza sauce for dipping.

     Dress It Up

    If you suffer from sandwich doldrums, change the scenery. Instead of bread, try pita pockets or hot dog buns to hold your filling or wrap some cold cuts around a bread stick.

     Cheese Bread


    8 T. unsalted butter

    1 cup milk

    4 1/2 cups bread flour

    2 envelopes active dry yeast

    1 T. sugar

    2 tsp. salt

    1/2 tsp. paprika

    2 large eggs, beaten

    2 pounds cheese; muenster, cheddar, mozzarella or Monterey Jack

    2 T. sesame seeds or 2 tsp. poppy seeds,  for sprinklings (optional)

    Melt the butter and the milk in a small saucepan. Cool the mixture to lukewarm. In a large bowl, stir together 1 cup of the flour, the yeast, sugar, and salt. Add the milk mixture gradually to the flour mixture, then beat for 5 minutes. If your mixer has a dough hook, use that and add the rest of the flour. If not, beat in as much flour as you can and knead the rest with your hands. Knead the dough  for ten minutes either by hand on a floured surface or with the dough hook.

     Grease a large bowl and place dough in it. Rotate a bit to grease the entire surface. Cover with a towel and let sit for a half hour.  In a large bowl, pour the beaten egg, add the paprika, mix and then add the shredded cheese. Mix well.

     On a floured surface, roll and stretch the dough into a rectangle about 24 inches long and 6 inches wide. Pour the cheese/egg mixture down the center of the dough. Fold one long side of dough over the other. Pinch the seams closed. Brush some water on the edges to help seal them if necessary. Placed on a greased cookie sheet. Brush the loaf with a little milk or beaten egg yolk and sprinkle with the sesame or poppy seeds. Let rest for a half hour and bake in a preheated, 350 degree oven for one hour. Of course, if this all seems like way too much work for you, you can always take the short cut and use refrigerated bread dough.

     Mud Puddle Cake

     Not exactly the healthiest snack, but it is lower in fat that most cakes and as hard as it is to believe, this cake actually turns out perfectly every time and it tastes delicious. Budding chefs will love helping you mix it all together.


    1 1/2 cups flour

    1 cup sugar

    1/4 cup cocoa

    1 tsp. baking soda

    1/2 tsp. salt

    6 T. vegetable oil

    1 T. cider vinegar or distilled white vinegar

    1 tsp. vanilla

    1 cup cold water

     Preheat oven to 350 degrees. Grease and flour an 8 inch square baking dish. Sift all the dry ingredients directly into the pan. Stir with a fork to blend them. Use the back of a spoon to make three evenly spaced wells in the dry mixture. Pour the vegetable oil in the first hole, the vinegar in the second and the vanilla in the third. Pour the water as evenly as possible over the whole thing. Use the fork to thoroughly mix all the ingredients together.  Stir as long and as hard as you need to. Bake for 35 to 40 minutes or until the cake starts to shrink from the sides. Cool completely and frost as desired or sprinkle with powdered sugar.


3 Responses to “Back-To-School Lunch Box Treats”

  1. tiffany estrada said on

    I love your blog, just stumbled across it, searching for games to use with my english language students here in germany, I am now a suscriber, thanks!

  2. Thank you. Stay tuned there will be lots more fun stuff added in the coming weeks. Let me know if you are looking for something in particular.

  3. […] I asked Sophia if she would like to make brownies with me and she replied, “How about we make Mud Puddle cake instead?”  Great suggestion since Mud Puddle cake is much less […]

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