Category Archives: Lunch Box

November 2, 2010 · 9:58 am

Fruit Cookie Cups

These adorable cookie cups are at must at birthday parties.  We call them “adult cupcakes” since they are so much better than regular cupcakes. They also make a great Fourth of July treat when topped with blueberries, strawberries, and raspberries.

by Mary Ellen Burton

1 package Pillsbury sugar cookies (The flat one, not the tube.)
1 7oz jar marshmallow cream
1 8oz cream cheese block softened
small pieces of fruit

Preheat oven to 350.  Grease a mini-muffin pan. Let cream cheese sit on the counter to soften while making the cookie cups.

Cookie Cups:
Use a pizza cutter to cut each cookie in half while it’s still on the cardboard.  Roll each half in the palm of your hand and press into a 1″ circle. Place each disk in the mini-muffin pan.

Press a tool into a cup of flour and then press a circle into the dough until a cup is formed and the sides reach top of pan. Mom actually owns a wooden kitchen tool made for tasks such as this, but if you don’t, get creative!  We’ve been known to use the end of an ice cream scoop and even the handle of a screwdriver!  Your fingers do not work well for this job because they do not put even pressure on the sides of the pan.  The cookies will likely be thin around the top and be difficult to remove later.

Bake for around 8 minutes.  Cool in pan for 3-5 minutes and carefully pry the cups out with a butter knife.  If you wait too long, the cookies may crumble when removed.  If you try to remove them too early, they are too soft to remove.  You want them just right where the cookie is still soft enough to press back into shape if they are damaged during removal.

Repeat process for second half of dough.

Let cookie cups cool completely.

Filling:
In a mixer, combine marshmallow cream and cream cheese until light and fluffy.  Do not attempt to combine by hand. (This is the same recipe as our favorite fruit dip.)

Fill a pastry bag or Ziploc bag with the corner cut off with mixture and carefully fill each cookie cup.  You can also scoop and drop the mixture into the cups with a spoon.

Top with fruit.  Refrigerate until ready to serve.

Yield 24 cookie cups.  We often double the recipe for a crowd.

If you are in a hurry, make fruit pizza instead (see picture below) following the same recipe. Cut into bite-sized squares to serve.

Use pizza cutter to slice cookies in half.

Let cups cool completely before filling.

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October 25, 2010 · 10:48 pm

Julie’s Pumpkin Bread

My friend Julie brought this delicious pumpkin bread to bible study last fall, and I just had to make it this year.  Canned pumpkin can be hard to find during months other than October and November, so don’t miss your chance to bake a loaf and fill the house with the smell of spice.  I like to serve it with a dollop of freshly whipped cream.

by Julie, Elizabeth’ friend from church

*This recipe makes a large loaf, muffins, several mini loafs or one bunt cake.  The recipe may easily be halved.

Ingredients

3 cup sugar
1 cup oil
4 eggs
15 oz can pumpkin
3 1/2 c. flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
2/3 cup water

Method

Mix dry ingredients  in a bowl and then add in to mixed liquid ingredients.

Bake at 350 in a big loaf pan or bundt for 50-60 minutes until a tester comes out clean.  For muffins or small loaf pans bake a shorter amount of time.

To whip cream, chill metal mixing bowl by swirling around some ice cubes in the bowl and then tossing them out.  Add liquid whipping cream and beat on high until soft peaks form.  Add a little powdered sugar to taste. Spoon over bread.

Freeze or give away extras.  Use a halloween cookie cutter to cut slices into shapes for school lunches.

For muffins, add 2 cups mini chocolate chips. 12-14 minutes for mini-muffins. 20-22 for regular muffins.  Freeze and put in lunch boxes.

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Filed under Bread, Cakes, Dessert, Freezes Well, Lunch Box, Vegetarian

October 21, 2010 · 7:49 am

Fluffy Pumpkin Dip

Our basic fruit dip is ready for fall!  Serve along side apples, vanilla wafers or graham cracker sticks. It makes a nice addition to a Halloween or Thanksgiving buffet. A good snack for kids, pumpkin dip just sounds like autumn.

by Elizabeth Savoie Dronet

1 8oz pkg. cream cheese, softened

1 7oz jar marshmallow cream
1/2 cup canned pumpkin (NOT pumpkin pie filling)
1/4 tsp. cinnamon
1/4 tsp. nutmeg

In a mixer, beat cream cheese and marshmallow cream until well blended.  Add pumpkin and spices and mix well.  Chill.  Serve with apples, vanilla wafers or graham cracker sticks.

*Also see our similar Pumpkin Apple Dip recipe.



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October 21, 2010 · 7:47 am

Pumpkin Apple Dip

Brown sugar, cinnamon and pumpkin make this dip ideal for fall celebrations like Halloween and Thanksgiving.  I packed it in the kid’s lunch box this morning with apple slices and graham crackers.


by Elizabeth Savoie Dronet

1 8oz. pkg. cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin (NOT pumpkin pie filling)
1/2 tsp cinnamon

sliced apples

In a mixer, beat all ingredients until smooth.  Chill. Serve with apples.

*You may also like our similar Fluffy Pumpkin Dip.

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October 17, 2010 · 7:05 pm

Bruschetta

When we lived in Connecticut, Dave and I loved the eating at Match, a restaurant in nearby SoNo.  We loved their three bruschetta appetizer.   When we moved, I searched for a recipe that reminded me of those date nights before children.

So fresh tasting, Dave says this bruschetta is just as good if not better than most restaurant’s.  It’s smooth and not too tangy.

by Elizabeth Savoie Dronet

Ingredients

7 Roma tomatoes, skins removed, diced

1 Tbsp olive oil
2 cloves of garlic, minced
8 basil leaves, thinly sliced
1 tsp balsamic vinegar
Salt and freshly ground pepper

olive oil
sliced French bread

Method

Remove skins of the tomatoes by first preparing a bowl of ice water and a pot of boiling water.  Wash the tomatoes and with a knife gently carve an X from the bottom of the tomato to the top.  Boil the tomatoes for one minute or so until the skin begins to peel away where the X has been carved.  Do not overcook.  With tongs, remove the tomatoes and plunge them into the ice water bath to stop the cooking process.  The skins should easily peel off at this point.  Remove the core and seeds then finely dice.

Place tomatoes into a bowl and add garlic, olive oil, vinegar, basil, salt and pepper.

Brush the bread slices with olive oil on one side and toast.  You may toast them on a griddle or on a cookie sheet in the oven at 450.  Place on the top rack for 5 minutes, oil side down.

Spoon tomatoes over the toast and enjoy!

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October 13, 2010 · 8:09 am

Best Hummus


Just right for picnics, hummus not only packs well, but is also packed with protein. The secret to the flavor of our favorite hummus is lots of tahini.  We also like processing it long enough for it to become lighter in texture.  It’s one of Dave’s favorite midnight snacks and also makes a great meal on camping trips.

by David Dronet

2 cans chickpeas, liquid reserved
2/3 cup tahini paste
3 tablespoons olive oil
1/4 cup lemon juice
3 cloves garlic
Salt and pepper to taste

In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic, adding a little of the reserved liquid until smooth and fluffy; it will still be slightly grainy. Season with salt and pepper. Transfer to a shallow bowl or plate.  Serve with pita bread, carrots, or pita chips.

For a sandwich, spread hummus inside of a pita pocket.  Add shredded carrots and sliced cucumbers.  Another option is to make a sandwich out of the new “sandwich rounds” adding sprouts and cucumber strips.

*Recipe may be halved.

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September 29, 2010 · 2:44 pm

Boiled Quail Eggs

My girls love these adorable little egg people in their lunch boxes. They pretend they first say, “Hi!” and then realize it’s lunch…”Don’t eat me!  Ahhh!”  Because they are so small, the girls can gobble them up in one bite, which is better than the mess that can

come from a regular egg.  Quail eggs are also cute on salads.  Find them in Asian grocery stores usually in the produce department.  (Our favorite Houston Asian grocery store is Super H Mart.)

by Elizabeth Savoie Dronet

Boil eggs in water for 3 minutes.  Rinse in cool water.  Gently peel each egg by cracking the entire outside first by rolling it on the counter.  Dipping the egg in water as you peel helps too.

To make the little egg man, use a knife to make two cuts that show the yolk inside. Two black sesame seeds can be used for eyes.  To make egg girls, shredded carrots or sprouts can become hair.

*Tip: Boil the whole package at once and peel.  Store the uneaten boiled eggs submersed in water in the fridge for up to one week.

Santa's Elves. The tops of the eggs were dipped in food coloring to create hats.

Winter Snowman: carrot peel scarf, cheddar nose, ketchup cheeks, sesame eyes & mouth

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September 23, 2010 · 4:11 pm

Miniature Pies

These little pies have only two ingredients but pack a big punch.  They are ideal for a bite-sized dessert in a school lunchbox (lunch pail if you’re Dad).  My little girls adore making these pies and eating them up.

by Elizabeth Savoie Dronet

1 refrigerated pie crust
Jam or marmalade (We like cherry and orange best.)
Greased mini-muffin tin

On a floured surface, roll out pie crust a little larger than its original thickness.  Use a 2.5 inch circular cookie cutter or a wine glass around the same size.  Place each circle in the mini-muffin tin, pressing it to the sides.  Spoon a dollop of jam in each little pie.  If you like, use a shot glass to cut out smaller circles to make a lid for the pies.  Use small cookie cutters or the end of a straw to create decorations for the top.

Bake at 400 degrees for about 8-10 minutes. Pies will bubble and crust should be golden.

Freeze any leftovers for lunchbox treats.

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June 19, 2010 · 1:20 pm

Orange Pecans

Granny and Paw Paw mark the Christmas season with the ripened fruit of their Satsuma, Louisiana Sweet and Bloody Navel trees.  With all of that fruit, there is plenty to share. Pecans are also in season, which makes the combination of  the two a natural pairing.    These yummy Orange Pecans are a Christmas tradition.  Set out with Candied Orange Peel and Fantasy Fudge.

by Granny–Dolores Borel

Ingredients

3/4     cup  sugar
1          Tablespoon  water
3          Tablespoons  orange juice
1           teaspoon  orange peel — grated
1 1/2  cups  pecans (Elizabeth uses 2 cups.)

Method

Cook all but pecans until soft boil stage.  It doesn’t take long.  The syrup will begin to thicken.  Pour in pecans and stir until it begins to turn white.  Turn out on wax paper and separate.

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June 18, 2010 · 9:47 pm

Candied Orange Peel

Granny made these gumdrop-like candies every Christmas when we were little.

When David was getting married, Mary Ellen made them for Kayla’s wedding shower and served them with Chocolate Shots.  They looked great presented on a plate together.

We recommend using the leftover juice to make Granny’s Orange Pecans.

by Granny–Dolores Borel

6        medium  orange — peeled
1        Tablespoon  salt
2        cups  sugar

Peel the oranges by hand and scrape with a spoon to remove the membrane from the orange peel.  As an alternative, use a vegetable peeler to create long strips of peel that will later be trimmed.  A vegetable peeler will create thinner candies than the peel and scrape method.

Add salt and peel to 4 cups water.  Weigh down peel with something and keep submerged overnight.  Drain and rinse.

The next day, cover with cold water and heat to boiling.  Drain and repeat 3 times.

Cut peel with shears in strips.

In saucepan, combine peel, sugar and 1/2 cup water.  Heat and stir until sugar dissolves.  Cook until transparent.  Drain and roll in granulated sugar.  Dry on rack.  Makes 2 to 2 1/2 cups.

Transparent peels ready to be drained and sugared.

Drying on the rack.

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