Peanut Butter Roll Ups

4-5 T. peanut butter

4 slices bread

Honey or jam

Remove crusts from bread. Place the bread on a hard surface and roll it flat with a rolling pin.

Spread a thin layer of peanut butter on the flattened bread with a knife. Spread some jam or drizzle some honey on top of the peanut butter.

Roll each piece of bread from the bottom up, jellyroll-style. Slice roll into 1-inch pieces and insert toothpicks to hold the roll-ups in place.

Makes 4 servings.

Bologna Boat

1 t. mustard

1 slice bologna

1 slice American cheese

1 hot dog bun

Spread the mustard onto the slice of bologna. Top with a slice of cheese and roll them together. Place the roll in the hot dog bun and wrap it in aluminum foil.

Makes 1 serving.

Caramel Crunchies

1 C. butter

2/3 C. sugar

1 1/2 C. flour

3 C. apple cinnamon toasted oats cereal

1/2 t. baking soda

1/8 t. salt

1 C. chopped pecans

16 caramels

1/4 C. milk

Heat oven to 350° F. Grease a 9-by-13-inch baking pan. Set aside.

Combine butter, sugar, flour, cereal, baking soda and salt. Beat with a mixer set on low speed until well-combined. Press into baking pan. Sprinkle with pecans, pressing them lightly into the batter. Bake 20 to 25 minutes, or until lightly browned.

Meanwhile, in a double boiler, melt caramels and milk. When bars are removed, drizzle with caramel mixture.

Makes about 24 cookies.

Memphis City Schools Carrot Cake

1 C. sugar

3/4 C. oil

1 1/2 C. grated carrots

1 C. flour

2 eggs

1/2 C. raisins, chopped

1 t. soda

1 t. cinnamon

1 t. baking powder

Beat eggs into sugar, one at a time. Mix dry ingredients. Add oil to dry ingredients and mix with eggs and sugar. Add carrots.

Pour into greased and floured cake pan. Bake 25 minutes at 350° F.

Serves 12.

Note: Bake these as cupcakes for easier packing.

Great Granola!

Add crunch and fiber to your kid's lunch by including a bag of this nutty snack mix. This granola also makes a great after-school treat, especially when blended in with vanilla yogurt.

1/4 cup butter

1/3 cup firmly packed brown sugar

2 1/2 cups uncooked, rolled oats

1/4 cup slivered almonds

1/4 cup chopped walnuts

1/2 cup raisins

1/3 cup chopped dates

1/3 cup chopped dried apricots

1/3 cup chocolate chips

Preheat the oven to 350 degrees. Melt the butter in a 15-by-10-inch jelly roll pan.

Stir in the brown sugar until combined, then stir in the oats, almonds, and walnuts. Spread the mixture in an even layer in the pan.

Bake the granola for 12 to 15 minutes or until it is golden brown, stirring twice during the baking process. Transfer the pan to a wire rack and cool.

When the mixture is completely cool, stir in the raisins, dates, apricots, and chocolate chips. Store it in an airtight container.

Makes about 5 1/2 cups.  

Spicy Pear Muffins 
 

4 pears (about 2 lbs.), peeled, cored and diced

1 C. sugar

1/2 C. vegetable oil

2  eggs, beaten

2 t. vanilla

2 C. flour

2 t. baking soda

2 t. cinnamon

1 t. nutmeg

1 t. salt

1 C. raisins

1 C. chopped walnuts

Preheat oven to 325° F. Prepare 18 muffin cups.

Mix pears and sugar in medium bowl. Blend oil, eggs, and vanilla in large bowl. Combine flour, baking soda, cinnamon, nutmeg, and salt in another medium bowl.

Stir pear mixture into egg mixture; mix in dry ingredients. Fold in raisins and walnuts; do not overmix.

Divide batter among cups. Bake 25 - 30 minutes at 325° F.

Super Sub

1 medium hero roll

4 to 6 slices of thinly cut cheese and/or luncheon meats

4 thin tomato slices

1/2 C. shredded lettuce

2 t. vegetable oil

2 t. red wine vinegar

Salt and pepper to taste

Slice the hero roll in half lengthwise and scoop out some of the soft bread inside. Line both sides of the roll with your child's favorite cheese and luncheon meat. Top with the tomato slices and shredded lettuce. Sprinkle the surface evenly with the oil and vinegar and season with salt and pepper and any special additions. Close up the sandwich, then cut it in half and wrap it in plastic wrap or aluminum foil.

Makes 1 large sandwich.