Table of Contents:

The Best Bag LunchEnjoy this e-book with tips and recipes for making pack lunches more exciting and delicious and pulling off the perfect picnic. Also, hear about some of our favorite foods to take along for hikes, road trips and more!

Part I: Tips for Pack Lunches and Picnics....................................................3To Pack or to Buy?.....................................................................................3Safety First: Keeping Lunches Safe..............................................................3Making Bag Lunches Exciting......................................................................4The Perfect Fall Picnic.................................................................................614 Tips for a Successful Picnic....................................................................8Part II: Meals On-The-Go...........................................................................109 Ways to Make PB&J Sandwiches They’ll Love...........................................10Homemade Hot Pockets............................................................................12That’s a Wrap: How to Make a Sandwich Wrap............................................14Grilled Chicken and Chipotle Wrap............................................................15Zesty Italian Wrap.....................................................................................15Tuna Wrap.................................................................................................16Chipotle Roast Beef Wrap..........................................................................16How to Make Great Sandwiches.................................................................17Summer Pita Pockets Sandwiches.............................................................19How to Make Focaccia Sandwiches............................................................20Roadside Salads........................................................................................21Turkey, Spinach, and Feta Cheese Salad....................................................21Chicken, Bacon, and Tomato Salad............................................................22Part III: Other Great Pack Lunch Foods......................................................23Cranberry White Chocolate Rice Krispies® Treats...................................23Granola Bars.............................................................................................24Homemade Country Crackers...................................................................25Sesame and Oat Crackers..........................................................................26Honey Graham Crackers...........................................................................27Kids’ Party Munch.....................................................................................28Caramel Apple Dip....................................................................................28Candied Hazelnuts and Coconut...............................................................29Candied Brazil Nuts...................................................................................29

Copyright 2015, The Prepared Pantry. All rights reserved.

The material herein is published by The Prepared Pantry for the private use of individuals and may not be used for commercial purposes without the express consent of the publisher. The information contained herein is believed accurate but the publisher makes no warranties, express or implied, and the recipient is using this information at his or her own risk.

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See Other E-Cookbooks from The Prepared PantryA Baker's Basic Library

How to Bake: The Art and Science of Baking

Easy Cheesecakes

Weekend Breakfast Ideas

Easy Weeknight Dinners

How to Make Chowder

Favorite Chocolate Desserts

The Perfect Pie

A Pancake Lover’s Guide

Cooking with Spices

The Ultimate Guide to Bread

Weekend and Holiday Collection

Mrs. Claus’s Christmas Cookies

Holiday Dinners

Pumpkin Baking Guide

The Joys of Autumn Baking

A Guide to Holiday Party Snacks

Springtime in the Kitchen

Popcorn Handbook

Gingerbread

Baking in Your Skillet

Breakfast, Lunch and Dinner Collection

Weekend Breakfast Ideas

Breakfast Ideas: French Toast

The Egg and I

Pancake Lover’s Guide

Easy Weeknight Dinners

Hearty Soups

How to Make Chowder

How to Bake Dinner Rolls

Classic Chicken Recipes

Pizza and Calzones

All Things Sweet Collection

Easy Cheesecakes

Favorite Chocolate Desserts

Guide to Chocolate

The Perfect Pie

Baking with Chips

Creative Cupcakes

The Last Zucchini Cookie

Favorite Cookie Recipes

The World of Cobblers and Crisps

Favorite Muffin Recipes

Summer CollectionA Carhop’s Guide to Burgers and Fries

Baking with Kids

Emergency and Outdoor Bread

Nothing But Potato Salads

Summer and White Pizzas

No-Bake Cookies and Treats

Summer Drink Stand

Fruit Pies

The Best Bag Lunch

Country Home KitchenIssue 1: The Comfort Food Issue

Issue 2: Grilled Sandwiches, Calzones, Apple Cakes and more...

Issue 3: Easter Issue

Issue 4: Leftover Ham recipes, crepes, strawberry desserts and more...

Issue 5: Mother’s Day Guide, Mason Jar Salads, Cream Puffs and more...

Issue 6: Asian Foods Issue

Issue 7: Summer Fever Issue

Issue 8: Father’s Day, Picnics, Grilling, Salads and more...

Issue 9: 4th of July Issue

Part I: Tips for Pack Lunches and PicnicsTo Pack or to Buy?

Do you pack a lunch for your children or do you have them buy school lunches? The nutritional value of school lunches varies from area to area. In many areas, lunches are too high in fat or calories. CNN reported that three out of four school lunch programs serve too much fat. They stated that school lunch programs offer “foods [that] tend to be at the bottom of the barrel in terms of healthy nutrition.” Even those that are nutritionally balanced are not helpful if your children will not eat the foods presented. Consider packing a lunch if you are not confident in the nutritional standards of the program or your children’s willingness to eat what is served.

The Associated Press released a story about the rising cost of school lunches. We’ve never thought of bagging lunches as a money saving technique but apparently, in some school districts, it is.

In preparing this article, we discovered a site supported by physicians that promotes healthy school lunches. It’s called “Healthy School Lunches” and can be accessed by clicking here.

Safety First: Keeping Lunches SafeAny food that needs to be refrigerated is potentially hazardous in a bagged lunch. That includes meats, dairy products, mayonnaise, and most dressings. These foods need to be stored below 40 degrees. The best way to do this is with an insulated lunch bag. Freeze the beverage and use that to keep the bag’s contents below forty degrees until lunch. If that is not adequate, use some of the frozen “blue ice” coolers that can be purchased at department stores.

If Johnny doesn’t eat his tuna sandwich at school, check it carefully before letting him eat it as an afternoon snack. In many cases, the beverage has long since melted and the tuna sandwich has been above forty degrees for hours.

Here are some other hints for keeping that lunch safe:

- If you make lunches the night before, keep them in the refrigerator overnight. Not only will that protect the lunch overnight, but a chilled lunch will help keep the beverage frozen during the day.

- Wash all fruits and vegetables carefully before packing them in the lunch.

- It goes without saying; wash your hands before preparing the lunch.

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Making Bag Lunches Exciting

One year, our oldest daughter decided that bag lunches were the way to go. We both have fond memories of the experience . . . kind of a daddy-daughter thing. We would like to share some of our ideas with you.

We also asked our readers for their favorite tricks for making bag lunches exciting. We’ve included some of their responses as well as some of our own ideas.

- Use your imagination. Anything out-of-the-ordinary, will make your child feel special. It doesn’t always have to be food. A note or special memento says, “I love you.”

- You can have a variety of cookies on hand if you freeze half of each batch. Select a cookie for your child’s lunch and put it in the lunch while still frozen. The cold cookie, along with a frozen drink, will help keep the lunch cool. The cookie will be thawed by lunchtime. We have a great selection of unique and delicious cookie mixes. Check them out here>>

- Kid’s love variety. Stock up on lunch items and put more but smaller servings in the lunch. If you put a large muffin–for example–in the lunch, part of it is likely to be thrown away. Instead, try a mini-muffin.

- Kid’s also like crunch. Instead of a cheese or meat sandwich, try cheese or meat on crackers. Be sure to keep

perishables cold.

- Try lunch items with some kind of dip. Possibilities include pretzel or cracker sticks with peanut butter, bread sticks with cheese spread, tortilla chips with salsa, carrots and celery with ranch dressing, or apple slices in a caramel dip,

- Consider dried fruit. A little will go a long ways. Divided into small packages, dried fruit is not expensive. See the dried fruit available at The Prepared Pantry>>

- Consider putting some moist towelettes in a zip-lock bag for cleanup.

- Food safety must be the first consideration in packing a lunch. Consider one of the thermal lunch bags. Some of these are very effective at keeping a lunch cold with a frozen drink or small “blue ice” cooling unit.

- Put a note in every bag. It doesn’t have to be long. “I’m proud of you,” or “Thanks for helping with the

dishes last night,” will give your child something to look forward to in every lunch. Sign it, “Love, Mom or Dad.” If you are bagging for a spouse, make it a romantic note.

- Get some hard candies or mints. Put one in every bag.

- Make lunch a community event. If appropriate, put some extra cookies or candies in the bag for your child to share with their friends. Remember, lunches are social events for children also.

- Fit your creativity to your child. Some children want the same lunch every day, a favorite lunch that they enjoy. Others like something different and love to be surprised.

- Include Jell-o or pudding with lunches. Use small plastic containers or save your yogurt containers, wash, and reuse them. Packing your own is much less expensive than buying individual packs at the store.

- Check out the “lunchables” at the grocery store. They are small, low in nutrition, and expensive but they did their market research—kids like them. Make duplicates of your child’s favorites with crackers, small portions of meat, and a snack.

- Freeze your beverage before packing. Consider milk, water, or a fruit juice.

- Add variety by choosing different breads. Consider sandwich rolls, hamburger buns, Hawaiian bread, or pita bread. See our huge selection of bread mixes>>

- Flour tortillas spread with cream cheeses or peanut butter and

rolled up jellyroll style make great sandwiches. We used tortillas and flavored cream cheese to make trail lunches when on hiking trips with scouts and they were always welcome. A favorite was cream cheese sprinkled with dried pineapple bits. See our tortilla mixes here>>

- Add a splash of color to your child’s lunch—use colored plastic wrap instead of clear.

- Speaking of peanut butter, kids love peanut butter. Peanut butter and jelly is the all-time favorite kids’ sandwich but try others also—banana or apple slices, honey, or cream cheese.

- Make some trail mix or Kid’s Party Munch. (See the recipe for Kid’s Party Munch at the end of this e-book)

- Cut sandwiches into shapes. Use cookie cutters or a sharp knife to cut into rectangles or triangles.

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The Perfect Fall Picnic

My favorite time of year is September and early October. We savor the last pleasures of the season before the snow hits. The sky is clear and blue and there’s a fresh crispness to the air. The bugs are gone. The sumac is red and the aspens have turned golden. I love the cooler weather, the crisp bite in the mornings. I love the mountains in the fall, the medley of bright colors in the forests, the earthy smells of fallen leaves, and the crunch of dry leaves underfoot.

I love the crystal clear waters of gentle streams after the water has dropped, with their quiet babble as they find their way over smooth stones. The birds and wildlife seem restless and no longer hidden away from the heat of summer. The southerly rays of the autumn sun sparkle in the gentle riffles of the lakes. It’s my favorite time for hikes and picnics in the woods.

We like to combine a picnic with a gentle road trip through the countryside. The farms

of the Midwest seem more picturesque in the fall and the mountains of the West, more majestic. Maybe we’ll visit an apple orchard or find a farmer’s market tucked away in an outlying county with golden squash and handcrafted preserves. If so, we might find some cookies or an apple pie to include in our picnic.

We have an old canoe that is perfect for these trips. We can slip it into a gentle river or placid lake and steal

away to an isolated bank to lay out a quilt in tall golden grass. It’s nice to be alone, away from the noise of traffic. We’re likely to see mallards burst from the grass and maybe a deer tiptoe to the water for a drink. The cool air and a bit of brisk paddling will put an edge to our appetites.

Like any picnic, preparation is a key to a pleasant outing, but for a trip like this, the preparation shouldn’t take long. A picnic checklist will assure that we don’t forget anything. The checklist will be little different than the summer’s list. We’ll make sure that we have warm jackets just in case the weather changes. Hats will be stuffed away in case of a chilly wind. We’ll have some matches cased in a waterproof container if we are going to be away from the car. Binoculars and a camera will give us the opportunity to capture those mallards in fall plumage or maybe a moose with his antlers stained red from his recently shed velvet.

The last picnic of fall is one that you’ll savor when the winter winds whistle across the plains. Those memories will seed the anticipation of spring and a new season of picnics, hikes and road trips.

Food For Your PicnicWe enjoy going to Salmon, Idaho, and staying at a lodge we know there. Salmon is a long ways from nowhere, on the edge of the largest wilderness area in the lower 48. There are plenty of back roads and trails to explore. That means a lunch stashed in a cooler in the trunk. If we want to take it on a hike, we’ll have frozen containers to stick in our packs to keep it chilled and safe.

We won’t put a lot of effort into our food preparation. In the fall, a fire often feels good but we’re tired of hot dogs and hamburgers. We’ll enjoy salads and sandwiches. We like our sandwiches loaded and on thick slices of dark homemade bread. We’ll usually make our sandwiches on site so we can include tomato and lettuce.

But our favorite picnic sandwiches are meat and cheese on focaccia bread. Maybe we’ll include a potato or pasta salad stored in plastic containers with tight-fitting lids.

We sell over 100 bread mixes at The Prepared Pantry including four types of easy-to-make focaccia bread. We recommend the rye breads and hearty whole grain breads. Our favorite focaccia bread is the garlic and herb.

Merri Ann is gluten-free, celiac, so she doesn’t eat the sandwiches. We’ll usually plan on salads for her, maybe a green salad with slices of chicken, a potato salad, and a fruit salad. If I run out of time, instead of cooking potatoes, I’ll fix a package of flavored

dry mashed potatoes and make a mashed potato salad. That’s quick and easy. That way, I can make all three salads in less than 45 minutes.

For dessert, we’ll pack fruit—maybe crisp apples picked locally. Sometimes we’ll mix up a batch of Rice Krispie® treats, but not ordinary treats. I’ll add chocolate or nuts or maybe a jar of jam to make “adult” treats. I’ll find something in our e-book about Rice Krispy treats—maybe Marionberry White Chocolate Treats since I know Merri Ann likes those.

Food safety is not the concern that it was in the heat of the summer and we’ll keep our sandwiches cool in a soft sided bag with

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14 Tips for a Successful Picnic

The most difficult task of a picnic is remembering everything. Make a list of everything you might need for a picnic. Then as you pack, check off the items that you really need. Save the list for the next picnic or camping trip. When you return, add items that you wished you had taken. Eventually, you’ll have the perfect list for your family.

1. Pick your picnic spot strategically. In the fall, mosquitoes shouldn’t be a problem but if they are, choose a higher, drier spot that is in full sun and exposed to a breeze—mosquitoes have trouble in the wind. On the other hand, if staying warm is a problem, choose a spot exposed to the sun and protected from cool breezes.

2. Think safety. If you have kids with you, make sure there are no hazards nearby: busy roads, deep water, or cliffs.

3. Everyone likes to lounge on a picnic blanket but sometimes the ground can be wet. Bring along a plastic tarp to put underneath the blanket. The tarp will last many years if kept out of the sunlight and can be hosed clean at home if needed.

4. Don’t forget the tablecloth. Inexpensive plastic coated ones make great picnic equipment, especially with kids.

5. Don’t forget paper towels for those spills and cleaning wipes to cleanse dirty hands and faces. Put a dry towel and a wet washcloth on your list. Stick the wet washcloth in zip-type plastic bag.

6. Bring plenty of liquids. Of course

it’s important to keep hydrated in the summer heat, but in the fall, when it’s not so warm, it’s easy to overlook the need for liquids. Active kids need to be reminded to drink. Water is the best hydrator but consider juices and slushes. Try mixing soda pop with juice—half juice and half soda or try freezing punches or juices to a slush to take along in the cooler.

7. Include fruit in your picnic basket. It keeps well, it’s nourishing, and it’s refreshing. Often fruit satisfies a craving for something sweeter. Add fruits and fruit pieces to green salads and turkey or chicken salads.

8. Bring along a cutting board and a couple good knives. You’ll be surprised how often you will use them. Cutting boards are especially useful if you are without a picnic table. The hard plastic types are great for picnics. For cleanup, just stick the cutting board in

the dishwasher when you get home.

9. Perishable foods must be kept cold. Even if it’s cool out, bacteria will grow above 40 degrees. It takes plenty of ice in a cooler to keep foods below forty degrees. Perishable foods should only be allowed to remain above forty degrees for a couple hours.

10. Consider adding folding camp chairs to your arsenal. They are comfortable, inexpensive, and compact. With these, you can stop anywhere and have a comfortable picnic and even in the best park, these beat a picnic bench.

11. Stick a first aid kit in the car and leave it there all the time. If you have kids, chances are you will need it. Likewise, keep sunscreen and calamine lotion in the car.

12. Be prepared for a change in the weather, especially at higher elevations. Have warm clothing on hand and be aware that dirt roads can become a mire in a prolonged storm. When we lived in Alaska, we put sleeping bags in the car each fall and left them there until spring—just in case. In the heat of the summer, be prepared for a summer thunderstorm. Know the rules of lightning safety. Be prepared to retreat to a place of shelter. Waiting out a summer storm is much more pleasant with a few good books or a game the family enjoys.

13. If you are going into the mountains or woods—off the beaten track—be sure that someone you trust knows where you are going and when you plan to return. Remember that you may not be able to use your cell

phone in more remote areas or in the mountains.

14. Include games and books. Frisbees and balls work for the kids. A badminton set works for adults. And it’s nice to have a couple interesting books along that you never find time to read at home.

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9 Ways to Make PB&J Sandwiches They’ll LovePeanut butter and jelly sandwiches don’t need to be boring. Here are ways to make something fun with PB&J.

1. Use a different flavored jelly. Cherry Bubblegum Jelly will delight your children. It really does taste like cherry bubblegum. But if you think bubblegum flavored jelly sounds awful, choose something else. We have a huge selection of unique flavored jams and jellies.

2. PB&J Crackers: Spread peanut butter and jelly on ritz-like crackers.

3. PB&J French Toast: Dip that PB&J in egg wash with regular French toast and slap it on the griddle. Drizzle it with the kids favorite syrup. You can also make syrup by melting a jar of jelly over low heat. This one doesn’t work so well for a bag lunch, but would be great as a unique breakfast.

4. PB&J Bread Pies: Use a dough press to make PB&J’s, other little pies, and sandwiches.

5. PB&J Little Pies: Use our just-add-water pie crust mix and make little Hostess-type pies. Be sure and brush a little water on the edges of the dough to get a good seal. You’ll need a dough press but you can use the dough press for pocket sandwiches, pizza pockets, and little pies.

Part II: Meals On-The-Go(Including Sandwiches, Wraps, and Salads)

6. PB&J Grilled: Spread butter on both sides of the sandwich and slap it on the griddle. Cook it until it is brown and crispy. You can use a Panini press too.

7. PB&J Banana Bread: Even adults will eat PB&J’s if you use banana bread. For an extra treat, grab a mix and make cinnamon chip banana bread.

8. PB&J Zucchini Bread: Sneak a vitamin in and make PB&J’s with zucchini bread.

9. PB&J Sushi: Make the kids feel like grown-ups and make sushi PB&J’s. Press the bread down slightly, trim the crusts, load it, roll it, and slice it.

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Homemade Hot Pockets

Years ago, we discovered that stuffed bread was a real treat. At first, we stuffed them with meat and cheese concoctions but later, we tried everything from chocolate chips to sun-dried tomatoes. This is a sandwich type. Fill your pockets with whatever you want, any cheese and meat combination. Add mustard, jalapenos, or onions if you like.

Today, we’ll show you how to stuff that bread to make hot pockets.

Homemade Hot Pockets are simple to make and simple in concept. You put the sandwich fixings into the bun before you bake it.

We’ve given you a quick hot pockets recipe made with biscuit dough and directions for hot pockets made with a yeasted bread dough mix. Take your pick. Both are delicious.

Quick Hot Pockets Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 tablespoon sugar

1/2 teaspoons salt

1/4 pound (one stick) cold butter

2/3 cup buttermilk

Desired fillings

Directions1. Preheat the oven to 425 degrees. Oil a

baking sheet.

2. Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.)

3. Add the baking powder, baking soda, sugar, and salt and stir these ingredients into the flour. Slice the cold butter into the flour mixture. Use a pastry knife or two kitchen knives to cut the butter into the flour mixture. Work the butter into the flour mixture until you have a coarse, grainy mixture.

4. Make a well in the middle of the flour and pour the buttermilk into the flour mixture. Stir until just moistened and knead a few times to make a smooth dough.

5. Roll the dough to a thickness of 3/8-inch. Use a large drinking glass or small bowl to cut circles four inches in diameter. Spread mayonnaise

or mustard on one and pile meats, cheeses, or other fillings in the center. Lay another circle over the top. Holding the two circles in your hand, pinch the edges tightly together clamshell fashion. Through the open side, stuff additional fillings into the pocket and then continue pinching the edges together. Place the pocket on the prepared sheet and press the pocket into a flat disc (about 3/4-inch thick) with the heel of your hand.

6. Bake for 12 to 14 minutes or until the pockets begin to brown. Remove the pockets from the baking sheet and place them on a wire rack. Serve hot.

Yeasted Bread Dough Directions

1. Mix the bread according to package instructions. We used an Potato White Bread Mix for bread machines but any mix or recipe will do. If you are using your bread machine, set the machine for “dough” so that it will rise but not bake.

2. After the dough has risen, divide it into bun-sized pieces—eight pieces for a bread machine mix or sixteen for a double loaf mix is about right.

3. Roll each piece flat with a rolling pin. Place the meat, cheese, and condiments in the center of the bread pieces. Pull the dough around the filling, pinching the seams closed. The dough will tend to pull apart on the seams as it rises again so pinch the seams tightly together making sure that they are bound and sealed well. Place the buns seam side down on a greased baking sheet. Let the dough rise until puffy and doubled. It will take longer to rise than dough alone because of the cool filling in the dough.

4. Bake for eighteen minutes or until the bread is done. Serve hot. Refrigerate leftovers.

Note: These are great for picnics and box lunches. Because they have fillings that may spoil, protect them as you would any other meat or cheese sandwich.

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right edges—kind of a rough rectangle.

3. To make a closed end wrap, fold both the right and the left edges over the goodies and roll from the bottom. To make an open-ended wrap, fold only one edge.

If we make a closed end wrap, we cut the wrap in two and eat half at a time.

If the tortilla is a little stiff and hard to wrap and keep closed, try microwaving the tortilla under a paper towel for 15 to 20 seconds. It will be more pliable.

That’s a Wrap: How to Make Sandwich WrapsBack in my Boy Scout leader days, I would take tortillas rather than bread on backpacking trips. We could pack tortillas in a plastic container without mangling them and we could use them to wrap anything. We would do sandwich wraps, breakfast wraps, and dessert wraps. For trail food, they were pretty nice. We still love wraps.

Wraps are versatile with something for everyone and every occasion. Load them with meats, cheese, and veggies to suit. Spread them with mayonnaise or a sandwich spread or drizzle them with dressing.

For breakfast, you can fill them with scrambled eggs, grated cheese, and snipped bacon or crumbled sausage. Add salsa if you like for a Tex-Mex breakfast burrito.

And about those trail wraps that we had for dessert: We would smear tortillas with cream cheese and add dry fruit (usually pineapple) or smear them with peanut butter and add dry fruit or jam. But your kids will enjoy peanut butter and jam wraps without going on a hike.

Here are four of our favorite wraps–great for a summer lunch. If packing them in a lunch for later, be sure to keep them cold with an ice pack or frozen juice box.

How to Wrap a WrapYou can make an open-ended wrap or a closed one, and everyone seems to have their own best way to wrap a wrap. This is how we do it.

1. Smear sandwich spread within an inch of the perimeter of the tortilla.

2. Lay sandwich goodies in a wide swath down the center of the tortilla and to within a couple inches of the left and

Grilled Chicken and Chipotle Wrap

Grilled chicken makes a wonderful wrap. Load it up as you like. The chipotle ranch spread gives it some zip and really improves the sandwich.

Ingredientsgrilled chicken breast, seasoned and cut

into 2-inch strips

provolone cheese

thinly sliced red bell pepper, each slice cut in half

romaine lettuce

slices of tomato

thinly sliced sweet yellow onions

chipotle ranch spread

spinach tortillas

Directions1. Spread the chipotle spread lightly on

the tortilla.

2. Place romaine lettuce on top of the spread. Add the cheese and chicken. Add the remaining ingredients in your order of choice.

3. To fold the wrap, fold in the sides of the tortilla and then roll from the bottom up. Cut the wraps in half.

Sandwich SpreadsIn our test kitchen, we made wraps both with mayonnaise and with sandwich spreads. Everyone much preferred the wraps made with spreads. We used Chipotle Ranch, Grilled French Onion, and Mild Jalapeño Chili Cheese and the extra flavor and zest really made the wrap.

See our gourmet spreads and dips>>

Zesty Italian Wrap

This Italian wrap gets its zest from the Italian dressing and pepper jack cheese. The pastrami and pepperoni give it a lot of flavor.

Ingredientspastrami

pepperoni

sliced olives

sliced tomatoes

grated pepper jack cheese

zesty Italian dressing

tomato basil tortilla

Directions1. Spread Italian dressing on the tortilla.

2. Place pastrami and pepperoni slices over the dressing. Add the tomato slices and olives. Top with grated cheese and more dressing if you like.

3. To fold the wrap, fold in the sides of the tortilla and then roll from the bottom up. Cut the wraps in half.

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Tuna Wrap

This is a great wrap for summer. It’s light and refreshing, healthy and flavorful. This is a great wrap for a picnic or a lunch in the shade at the park.

Ingredientstuna packed in water, drained

diced celery

1/2 teaspoon onion powder

mayonnaise

salt and pepper

provolone cheese, thinly sliced

cucumbers, thinly sliced

sprouts

spinach tortilla

Directions1. Mix the tuna, celery, onion powder,

and mayonnaise together to make a tuna salad filling.

2. Spread the filling on the tortilla. Add a slice or two of provolone cheese. Layer with cucumbers and sprouts.

3. To fold the wrap, fold in the sides of the tortilla and then roll from the bottom up. Cut the wraps in half.

Chipotle Roast Beef Wrap

Ingredientsflour tortilla

chipotle ranch spread

romaine lettuce

Deli roast beef, thinly sliced

Pepper jack cheese

Thin tomato slices

Directions1. Spread the chipotle spread lightly on

the tortilla.

2. Place romaine lettuce on top of the spread. Add the beef and cheese. Add the tomato slices.

3. To fold the wrap, fold in the sides of the tortilla and then roll from the bottom up. Cut the wraps in half.

How to Make Great Sandwiches

Sandwiches are a staple of life in America. We eat cold sandwiches and hot. We consume tons of burgers. We eat them for lunch and for dinner. There is an infinite variety of sandwiches. We’ll examine how sandwiches are made and explore recipes.

Sandwiches can be divided into four component parts: Breads, spreads, fillings, and garnishes. We will briefly examine each.

Breads

Your choice of bread is largely a matter of preference. You can use sandwich loaves in white, wheat, or rye. You can use hearty hearth loaves of sourdough, peasant, or pumpernickel. You can use dinner rolls or sandwich buns.

The bread should be thick enough and firm enough to support the sandwich. A meat sandwich requires more support in the bread than does a cheese or egg salad sandwich. Some breads need to be toasted to be firm enough to support the filling. There should be a balance in quantity between the bread and the filling. Tight crumbed breads can be sliced more thinly than open crumbed breads.

The flavor of the bread should complement but not overwhelm the filling. A rye bread with caraway works well with a Rueben sandwich but may be overwhelming for a mild filling.

Our favorite breads for sandwiches include:

• Potato bread

• San Francisco Sourdough

• Garden Harvest

• Sour Cream Potato Rolls or Buns

• Black Russian Bread

• New York Rye

• Honey Wheat Hamburger Buns

• Buttermilk Wheat Bread

Spreads

Spreads such as mayonnaise, salad dressing, or butter are fat based and provide a barrier against moist fillings. Without those spreads, tomatoes or pickles could turn a sandwich into a soggy mess. Additionally, spreads add flavor and moistness. Chicken or tuna salad sandwiches incorporate the spread with the filling.

Spreads include:

• Mayonnaise

• Salad dressing

• Ketchup

• Mustard

• Guacamole

• Jellies

• Commercial sandwich spreads

• Peanut butter

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Fillings

You can put whatever you want on a sandwich from peanut butter to meats. Meats should be tender enough that you can bite through them without tearing the sandwich apart. Thin sliced meats, “deli-sliced”, are much tenderer and make ideal sandwich fillings.

The filling is the star of the sandwich. Once the filling is chosen, breads, spreads, and garnishes are chosen to accompany it.

Garnishes

Garnishes add flavor and moisture to the sandwich. They can range from vegetables such as lettuce and tomatoes to pickles and peppers.

• Lettuce

• Tomatoes

• Sprouts

• Pickles

• Pickled vegetables

• Fresh, sliced vegetables

• Dips and spreads

• Sliced fruits

Favorite Sandwich Recipes• French Dip Sandwiches

• Monte Cristo Sandwiches

• Tuna Salad Sandwiches

• Egg Salad Sandwiches

• Grilled Bacon & Cheese Sandwiches

• Bacon Lettuce and Tomato Sandwiches (BLT)

• Rueben Sandwiches

• Chicken or Turkey Salad Sandwiches

• Barbecue Beef Sandwiches

Summer Pita Pocket Sandwiches

This is a concept more than a recipe; you can add anything that you like to your pita pockets. We built these using fresh strawberries.

Peanut Butter and Strawberry Pita Pockets

2 pita pocket bread halves

1/4 cup peanut butter

3 spoons coarsely chopped peanuts

3/4 cup sliced fresh strawberries

optional raisins

Open the pita halves and spread peanut butter inside the pockets. Put half the chopped peanuts in and move the pita so that the peanuts will stick to the peanut butter. Stuff strawberries and optional raisins into the pockets. Sprinkle with more peanuts.

Strawberry Cream Cheese Pita Pockets

2 pita pocket bread halves

1/2 cup cream cheese whipped until soft and spreadable

3 spoons coarsely chopped pecans

3/4 cup sliced fresh strawberries

optional raisins

Open pita halves and spread cream cheese inside the pockets. Put half the chopped pecans in and move the pita so that the pecans will stick to the cream cheese. Stuff strawberries and optional raisins into the pockets. Sprinkle with more pecans.

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How to Make Focaccia Sandwiches

Roadside Salads

Our favorite picnic sandwiches are Italian sandwiches made with Herb and Garlic Focaccia. This focaccia is quick and easy (even if you are not a yeast baker). We cut the bread into wedges, split the wedges open, and make the sandwiches. Provolone and deli meat works fine. We add the lettuce and tomato or maybe sprouts. (If you are making the sandwiches at home, sprouts will stay crisp longer.) Drizzle the sandwiches with a bit of olive oil and vinegar mixed with oregano and basil.

Focaccia sandwiches are not just picnic sandwiches; they are great at home. We have a nice selection of focaccia mixes—like sun dried tomato and Italian cheese. Choose the bread that you like best.

See all our focaccia mixes >>

Use a good quality, extra-virgin olive oil and red wine vinegar. Use twice as much olive oil as vinegar and maybe just a touch of dry mustard. We think you will love these sandwiches as much as we do.

Chicken Florentine Focaccia Sandwich Recipe

2 chicken breasts

1/2 cup Italian salad dressing

mayonnaise

4 large wedges of focaccia bread

spinach leaves

1 red bell pepper

4 slices provolone cheese

Directions1. Marinate the chicken in the salad

dressing for about a half hour.

2. Cook the chicken in a skillet, turning once, until cooked. Once cooked, slice the chicken across the grain into thin slices for sandwiches.

3. Split the red pepper into fourths and remove the seeds. Cook the bell pepper until almost soft.

4. Split the focaccia bread and spread mayonnaise on both sides of the wedges. Cut the chicken into pieces to approximate your bread wedges.

5. Load each sandwich with chicken, a slice of cheese, the cooked bell pepper, and spinach leaves. Yield: Four large sandwiches.

Note: If making these for a picnic or packed lunch, assemble them on site so that the mayonnaise does not soak into the bread. Be sure to keep all of the meats and cheese cold until ready to eat.

It’s easy to snack and snack some more on the road. You eat whatever is in the car. You stop for gas and succumb to the quick-stop junk food. You’re anxious to get where you are going and don’t stop for good meals. After so much sweet and refined carbs, we have to put a stop to the deluge.

Stopping and eating a salad along the way is a practical remedy. It feels good to be downing something wholesome and healthy. The carb-break is wonderful. And salads are quick and easy, getting us back on the road in a hurry.

With a properly stocked cooler, stop and have a salad almost anywhere. You need a break from driving anyway. Pull over and enjoy a salad while you watch the kayakers on the river or the ducks bobbing through the cattails on the marsh. You’ll find both the stop and the salad refreshing.

What kind of salad can you eat? The choices are myriad. Your favorite at-home salads can be adapted to the road. All it takes is a little planning and cooler that will keep your food at 40 degrees.

We divide road salads into two groups: those that you make ahead of time and store in the cooler and those that you put together at the pull-out. Most pasta salads, potato salads,

and gelatin salads are make-ahead salads. Greens that will get soggy or fruit that will get mushy dictate assembly on site. Just prep the greens at home and pack along a bottle of dressing. Those little bags of prepackaged salad greens that you can buy are perfect for the road. They’ll keep for several days in a cooler. You can assemble most of these roadside salads in 15 minutes or less.

We’ll share a couple suggestions with you. Consider these prototypes—principles of what you can build for the road—more than recipes. This same concept can be used for picnics as well. Use these principles to build salads that fit your palate.

Turkey, Spinach and Feta Cheese SaladThis salad is as great on the road as it is at home. Prep the greens at home or buy them prepackaged. Cut up the turkey meat (or substitute chicken, bacon, or ham) and store it in a sipper-type bag. Bring along the cheese, basil, and walnuts. Pack a pepper mill and a bottle of vinaigrette. It’ll only take minutes to put together a great salad.

Ingredients1 bag packaged spinach salad greens

2 cups chopped turkey meat

1 cup feta, blue, or gorgonzola cheese, crumbled

1 tablespoon dry basil leaves

freshly ground pepper

1/2 cup vinaigrette dressing

1/2 cup chopped walnuts

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Directions1. At the grocery store, pick up the

spinach greens, deli meat, and cheese. Cut the turkey meat into cubes or strips. Toss the meat with basil and pepper and store it in a plastic container or bag. Crumble the cheese and store it in a bag or container.

2. Put your favorite vinaigrette in a small jar with a tight-fitting lid. Put the walnuts in a plastic bag.

3. Put everything in a cooler, including the nuts. You should have adequate ice to keep your ingredients at 40 degrees.

4. When you get ready to eat, break out the paperware and plastic utensils. Scatter the greens on paper plates. Top the greens with turkey, cheese, and walnuts. Drizzle it with dressing and enjoy.

Chicken, Bacon, and Tomato Salad This salad recipe was inspired by the perennially favorite club sandwich. It boasts chicken, bacon, tomato, and mozzarella on a bed of spinach greens and is topped with a creamy vinaigrette.

The dressing can be made with either yogurt or mayonnaise—whichever you prefer. It’s made with equal parts lime juice and honey with just a bit of prepared mustard. If you prefer, use a commercial dressing.

Ingredients1 1/2 cups sliced, cooked chicken meat

spinach greens

2 medium tomatoes, sliced

1/2 cup grated mozzarella cheese

1/2 pound bacon, cooked and crumbled

For the Dressing

1/2 cup plain yogurt or mayonnaise

1/4 cup lime juice

1/4 cup honey

1 dash salt

1/2 tablespoon prepared mustard

Directions1. At the store, buy the deli meat and

salad greens. We’re partial to spinach but suit yourself. Buy the tomatoes and some grated mozzarella. You can buy precooked bacon or nuke some at home in the microwave.

2. Put all your salad ingredients in the cooler. Do not cut up the tomatoes. Make sure that the cooler is well-packed with ice.

3. Mix the dressing ingredients together. Whisk until smooth. Put the dressing in a jar with a tight-fitting lid and place the dressing in the cooler.

4. On the road, dice or slice the tomatoes. Arrange the chicken, tomatoes, cheese, and spinach greens on a plate. Serve with dressing on the side.

Part III: Great Pack Lunch SnacksCranberry White Chocolate Rice Krispies® Treats

This is simply Rice Krispies Treats with added white chocolate chips and dry cranberries. The white chocolate melts into the marshmallow mixture and makes for a much richer and very attractive bar. It is nearly as simple as the original recipe. This is one of our favorite Rice Krispy Treats to take on a picnic or hike.

Note: Look for white chocolate chips made with cocoa butter instead of vegetable or coconut oil.

Ingredients4 tablespoons butter

4 cups miniature marshmallows

1/2 tablespoon good quality vanilla

1-1/2 cup white chocolate chips

6 cups Kellogg’s Rice Krispies cereal or equal

3/4 cup dry cranberries

Directions1. Butter a 9 x 13-inch baking pan.

2. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is melted, hot, and smooth. Add the vanilla.

3. Add the white chocolate chips, rice cereal, and cranberries. Stir until the cereal is uniformly combined with the marshmallow mixture.

4. Remove the mixture to the buttered pan. Evenly distribute the mixture and press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool and cut into squares.

Baker’s notes: If you use a large enough pan, you can mix the treats right in the pan, not in a bowl. The hot pan makes it a little easier to stir the mixture together and there is less clean-up.

Rice Krispies Treats are best eaten the same day.

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Granola Bars

Since this is a cousin to Rice Krispies® Treats, this is an easy recipe. Instead of melted marshmallows, you will cook a syrup with brown sugar and corn syrup but the concept is the same.

To make this recipe, you can use commercial granola or make your own granola from a recipe. We also sell a gourmet granola mix that works great for these bars.

Ingredients4 tablespoons butter

1/2 cup brown sugar

3/4 cup light corn syrup

1 teaspoon vanilla extract

5-6 cups of granola

Directions1. Butter a 9 x 13-inch baking pan.

Preheat the oven to 300 degrees.

2. Add the granola to large bowl. Set aside.

3. In a pan on the stovetop, bring the butter, corn syrup, and brown sugar to a boil. Take off the heat and stir in the vanilla.

4. Immediately stir the hot syrup into granola. Continue stirring until the granola is well coated.

5. Turn the granola and syrup mixture into the buttered baking pan. Lay a sheet of waxed paper over the granola and use the palms of your hands to firmly press down the granola, compacting the granola into a uniform brick.

6. Bake for 5 minutes (see note). Let cool and cut into squares. They are easier to cut if still just a little warm but don’t try to remove them from the pan until completely cooled. For the best results, use a sharp serrated knife when cutting.

Baker’s notes: When first put into the baking pan, the granola has a sticky consistency much like Rice Krispies Treats. The slow bake firms and dries the granola. We baked our batches anywhere from 5 minutes to 20 minutes. At the shorter time, the granola bars will be softer and at the longer, drier and harder. We liked it at 5 minutes with softer bars.

Homemade Country Crackers

Crackers are a lost art. But they are not hard to make. Usually they are thinly rolled and then cut out with a knife or cutter. In this recipe, the dough is made into a log and refrigerated just as you would refrigerator cookies. Thin slices are baked until dry.

Ingredients1 medium sweet onion, chopped

2 cups all-purpose flour

2 tablespoons oat bran

2 tablespoons sesame seeds

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/2 tablespoon baking powder

8 ounces cream cheese

1/4 cup water

1 large egg

1 tablespoon water

coarse salt

sesame seeds

Directions1. Sauté the onion until tender.

2. Mix the flour, bran, two tablespoons sesame seeds, salt, mustard, and baking powder together in a medium bowl. Add the cream cheese and cut with a pastry knife until the dough resembles kernels.

3. Add the water and mix first with a fork and then kneading with your hands, until the dough forms a ball. Squeeze into a log 1-1/2 to 2 inches in diameter. Place the log in waxed paper and roll on the counter until smooth.

Refrigerate for about two hours.

4. Preheat the oven to 350 degrees. Grease a baking sheet.

5. Cut the log into 1/8-inch slices. Place them on the baking sheet. Whisk the egg with the water. Brush the tops of the crackers with the egg wash. Sprinkle salt and the additional sesame seeds on the tops of the crackers.

6. Back for 15 to 18 minutes or until the edges are brown. Remove the crackers to a wire rack to cool. As the air circulates around the crackers on the rack, they will become crisper.

Baker’s note: The secret of crisp crackers is a low moisture content. Thoroughly baking the crackers will help them become crisp. Because of the cheese in these crackers they will not be as crisp as some.

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Sesame and Oat Crackers

You make these crackers just like sugar cookies except that you don’t have to decorate them. Roll out the dough, cut them into rounds or shapes, and place them on the baking sheet.

For this unusual cracker, you grind roll oats in a food processor or blender—two cups coarse ground oat flour for one cup wheat flour. No wonder it’s a wholesome cracker.

The secret of crispy crackers is a long bake; long enough to drive the moisture from the crackers.

Ingredients2 cups quick rolled oats

1 cup all-purpose flour

3 tablespoons sesame seeds

1 tablespoon granulated sugar

1/4 teaspoon salt

1 teaspoon baking powder

1/3 cup cold butter

1/2 cup ice cold water plus one tablespoon if needed

Directions1. Preheat the oven to 350 degrees.

2. Grind the oats about 1/2 cup at a time in your blender or food processor. Do not over-process. Your oats should be coarsely ground.

3. Add the flour, sesame seeds, granulated sugar, salt, and baking powder and stir to combine.

4. Cut the butter into the dry ingredients with a pastry blender until the mixture is granular.

5. Make a well in the middle of the mixture and pour the cold water into the well, first the 1/2 cup and then the extra tablespoon if needed. Stir with a fork until the mixture comes together then knead it on the counter just until you have a ball of dough.

6. Roll the dough out to 1/8-inch thick. Cut crackers with a cookie cutter or bottle lid. Place the crackers on an ungreased cookie sheet. Prick the crackers in two or three places with the tines of a fork.

7. Bake for 16 to 18 minutes or until the crackers are baked and dry. Let sit on the cookie sheet for five minutes and then remove them to a wire rack. Serve with a dip or spread. Makes about 5 dozen 1-1/2 inch crackers.

Honey Graham Crackers

You’ll feel good about serving these graham crackers. Not only is there no hydrogenated oil, but they have a high fiber content from the coarse-ground graham flour. These are not as sweet as cookies and much of the sweetness comes from honey. Because crackers are drier than cookies, milk is the perfect complement.

If you would like to serve something sweeter, sandwich two of these crackers with frosting.

Ingredients1-1/2 cups all-purpose flour

1-1/4 cups graham flour

1/2 teaspoons salt

1/2 teaspoons baking soda

1/2 teaspoons cinnamon

3/4 cups butter

1/3 cups granulated sugar

1/4 cups brown sugar

1/4 cups honey

1 teaspoon vanilla extract

1 large egg

Sugar and butter for optional topping

Directions1. Mix the dry ingredients together in a

medium bowl.

2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. Then add the honey, extract and egg and beat until combined.

3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough

is made. Wrap the dough in plastic and place it in the refrigerator to chill.

4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to a scant 1/4-inch thick. Preheat the oven to 350 degrees.

5. Use a ruler to mark 3-inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin metal spatula to scrape the crackers from the counter. Place them on a well-greased baking sheet with a margin of space to allow for spreading. Use a fork to pierce the crackers as shown.

6. Bake the crackers for ten minutes or until the edges just start to brown. Remove them to a wire rack to cool.

Baker’s Notes: These crackers are only lightly sweet. For a sweeter version, just before baking the crackers, brush the tops with melted butter. Sprinkle granulated sugar over the buttered tops.

Graham flour is a whole wheat flour with lots of fiber from the wheat hull left in. You can substitute your favorite whole wheat flour if you prefer. Different wheat flours will lend a little different texture to the crackers.

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Kids’ Party Munch

This works as an after-school snack, as trail mix, or as an after-lunch dessert. Collaborate with your child to use the ingredients that he or she likes best.

Ingredients2 cups Chex-type cereal

1/2 cup raisins or dried cranberries

1/2 cup M&M’s

1/2 cup roasted peanuts

Directions1. Mix the ingredients together in a

large bowl. Store in a tightly covered container.

Options: Any of the following may be added or substituted in the recipe—other nuts, coconut, miniature marshmallows, peanut M&M’s, dried fruit, or miniature pretzels.

Caramel Apple Dip

One way to get kids to eat fruit is to sweeten it up. Apple wedges with caramel dip are a favorite of adults and kids alike. This dip is lighter than most—almost a milky caramel. We think you will enjoy it.

This is an easy, three-step recipe. To serve this in a lunch, pack a small tub full of dip.

Ingredients1-1/4 cup brown sugar

3 tablespoons cornstarch

1 12 ounce can evaporated milk

1/4 cup light corn syrup

2 tablespoons butter

1 teaspoon vanilla extract

Directions1. In a heavy saucepan, mix the sugar,

cornstarch, and about 1/4 cup of the milk together. Stir until mixed and dissolved.

2. Add the remaining milk and corn syrup. Cook until bubbly then cook and stir for two more minutes.

3. Remove from the heat and add the butter and extract. Let cool.

Candied Hazelnuts and Coconut

Candied nuts make a great snack. Consider them as a snack at home, in a lunch box, or on a road trip. They are a high energy food for camping and hiking trips.

Instead of sprinkling chopped nuts on your next sundae or banana split, consider candied nuts. (You may wish to chop your candied nuts a bit finer before sprinkling them on the ice cream.)

Ingredients2 cups whole hazelnuts

2/3 cups granulated sugar

2 teaspoons vanilla flavoring

1/2 teaspoon salt

1/4 cup water

Directions1. Preheat the oven to 325 degrees.

2. Place the whole hazelnuts, sugar, vanilla, salt, and water in a bowl and mix together.

3. Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper.

4. Bake for 10 minutes; then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.

5. Remove the pan from the oven. If there is syrup around the edges, stir it one more time into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry.

Candied Brazil Nuts

Ingredients2 cup Brazil nuts, cut in thirds

2/3 cups granulated sugar

2 teaspoons vanilla

1/2 teaspoon salt

1/4 cup water

Directions1. Preheat the oven to 325 degrees.

2. Place the Brazil nuts, sugar, vanilla, salt, and water in a bowl and mix together.

3. Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper.

4. Bake for 10 minutes and then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.

5. Remove the pan from the oven. If there is syrup around the edges, stir it one more time into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry.