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| Ham rolls, cheese shapes, cheez its, stix in the mud, cottage cheese, grapes & strawberries |
Sunday, September 18, 2011
one lunch for monday
Friday, September 16, 2011
finally it's friday
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| ham rolls, ice cream cheese, chips, yogurt and apples |
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| Ham & cheese sandwich, nerds, grapes, dried cherries and chips |
Wednesday, September 14, 2011
wonderful wednesday
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| jelly sandwich, grapes, chocolate, gold fish, and diced ham |
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| ham and cheese sandwich, goldfish, marshmallows, chocolate, pineapple & strawberries |
Tuesday, September 13, 2011
tuesday's lunches
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| ham rolls, cheese flowers, grapes & apples, cheez its and a piece of chocolate |
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| ham and cheese sandwich. goldfish, peaches and olives |
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| cheez it snack mix, diced ham, cheese and fruit |
Sunday, September 11, 2011
Monday Munchies
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| Apples & grapes, egg salad sandwich, goldfish and olives |
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| Ham & cheese sandwich, cheese slices, apples & grapes and goldfish |
Friday, September 9, 2011
Fun Friday
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| Ham and cheese, olives, grapes, cheez its and a piece of chocolate |
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| Jelly Sandwich, cheez its, piece of chocolate, grapes and vanilla yogurt |
Thursday, September 8, 2011
Homemade granola bars
I found this recipe in my Family Fun magazine.
Ingredients:
1 cup light corn syrup
1/2 cup packed dark brown sugar
1 1/2 cups cashew butter
1 cup powdered nonfat milk
1 tablespoon vanilla extract
3 cups granola cereal
1/2 teaspoon ground cinnamon
Directions:
1. lightly coat a 9x13 backing pan and a sheet of waxed paper with cooking spray and set them aside. In a large saucepan over medium high heat, stir together the corn syrup and brown sugar. Let the mixture cook until the sugar dissolves, about 1 min, then bring it to a simmer and let it cook for 30 sec more.
2. Remove the pan from the heat and use a long handled metal spoon to stir in the cashew butter, powdered milk and vanilla until smooth. Stir in the granola and cinnamon. Transfer the mixture to the prepared pan, then use the waxed paper, oiled side down, to flatten it.
3. Let the mixture cool for 1 hour, then turn it out onto a cutting board. If needed, use a knife to release it. Slice the granola into 24 bars and store them in a sealable container layered between sheets of waxed paper until ready to eat. They can be kept up to a week.
I used almond butter because I couldn't find cashew butter.
Ingredients:
1 cup light corn syrup
1/2 cup packed dark brown sugar
1 1/2 cups cashew butter
1 cup powdered nonfat milk
1 tablespoon vanilla extract
3 cups granola cereal
1/2 teaspoon ground cinnamon
Directions:
1. lightly coat a 9x13 backing pan and a sheet of waxed paper with cooking spray and set them aside. In a large saucepan over medium high heat, stir together the corn syrup and brown sugar. Let the mixture cook until the sugar dissolves, about 1 min, then bring it to a simmer and let it cook for 30 sec more.
2. Remove the pan from the heat and use a long handled metal spoon to stir in the cashew butter, powdered milk and vanilla until smooth. Stir in the granola and cinnamon. Transfer the mixture to the prepared pan, then use the waxed paper, oiled side down, to flatten it.
3. Let the mixture cool for 1 hour, then turn it out onto a cutting board. If needed, use a knife to release it. Slice the granola into 24 bars and store them in a sealable container layered between sheets of waxed paper until ready to eat. They can be kept up to a week.
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