There are some very creative recipes you can try to get rid of those lunchbox blues. Some of these recipe titles may have some strange names, but that might even make them more intriguing to your child. Just think back to when you were a child and have fun with it! These recipes should help you begin to think outside the box — the lunchbox, that is — to create interesting brown bag lunches for not only your children, but the whole family.

Banana Chocolate Chip Cookies

A delicious variation on traditional chocolate chip cookies results when bananas are added to the batter. Banana is a great compliment to the chocolate and makes the cookies soft and fluffy.

INGREDIENTS:

• 2-1/4 cups unbleached all purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 2 large ripe bananas

• 2 teaspoons banana or vanilla extract

• 1 cup vegetable shortening, preferably

Crisco, at room temperature

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 2 large eggs

• 1 cup semisweet chocolate chips

• 1 cup coarsely chopped walnuts

Preparation:

Adjust an oven rack to the middle shelf and preheat the oven to 400 degrees. Sift together the flour, baking powder, baking soda, and salt. Set aside. Mash the bananas with the banana extract, making about one cup. Set aside. In the bowl of an electric mixer, beat the shortening and sugars at medium speed until light and fluffy, then blend in the mashed bananas. Add the eggs, one at a time, beating well after each addition. The mixture will look curdled. At low speed, blend in the flour mixture, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Fold in the chips and nuts. Drop the dough by heaping teaspoonfuls one and a-half inches apart onto ungreased baking sheets. Bake until the cookies are golden brown, about 12 minutes, then remove to racks to cool. Store in a cookie jar for up to one week. Yield is about six dozen cookies.

Zucchini Yogurt Cake

It’s a piece of cake to get kids to eat their veggies with this recipe!

INGREDIENTS:

• 2 cups flour

• 2 teaspoon baking powder

• 2 teaspoon cinnamon

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 3 eggs

• 1-1/4 cups packed brown sugar

• 1/4 cup honey

• 3/4 cup cooking oil

• 1/2 cup plain or vanilla yogurt

• 1-1/2 cups shredded unpeeled zucchini

• 1 cup chopped walnuts

• 1/2 cup finely diced banana

• 1 teaspoon grated orange Advertisement

North County Cosmetic peel

Preparation:

Stir together flour, baking powder, spices, soda, and salt. Set aside. In large bowl of mixer beat eggs until light. Gradually beat in sugar and honey until mixture is light and fluffy. Slowly beat in oil. At low mixer speed, or with rubber spatula, stir in flour mixture alternately with yogurt. Lightly but thoroughly stir in zucchini, walnuts, banana, and orange peel. Turn batter into greased, floured nine to 10-inch fluted tube pan. Bake in preheated 350-degree oven 50 to 60 minutes, then invert on rack and remove from pan. Cool completely. Spread with cream cheese honey glaze or confectioner’s sugar. Yield is six servings.

Chocolate Peanut Butter Recipe

Serve as a spread on cookies, crackers, or toast. Also, pretty jars of chocolate peanut butter make great gifts for any occasion and work well for school bake sales and other fund-raisers.

INGREDIENTS:

• 1/2 cup semisweet chocolate chips

• 1-1/2 cups smooth peanut butter

• 1/4 cup butter or margarine, softened

• 1/4 cup confectioners sugar

• 1 teaspoon vanilla extract

• 1 teaspoon instant coffee granules

• 1 teaspoon hot water

Preparation:

Melt chocolate chips in a double boiler or in the microwave until smooth. Take care not to scorch the chocolate. Let cool until barely warm, but still liquid. Scrape melted chocolate into a large bowl. Add peanut butter, butter, sugar, and vanilla extract. Stir until thoroughly combined. Mix instant coffee with hot water until completely dissolved. Add coffee to the chocolate peanut butter mixture until combined. Scrape into glass jars with tight seals. Yield is about two cups.

Trash Snack Mix

This healthy snack mix might not look so good, but it tastes oh so good.

INGREDIENTS:

• 1 cup toasted oat cereal

• 1 cup old-fashioned rolled oats

• 1/2 cup shredded coconut

• 1/2 cup whole unsalted almonds

• 1/2 cup wheat germ

• 1/2 cup shelled unsalted sunflower seeds

• 1/2 cup raisins

• 1/2 cup honey

• 1/4 cup light corn syrup

• 1/4 cup vegetable oil

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

Preparation:

Preheat oven to 325 degrees. In a large bowl, stir together first seven ingredients. In a medium bowl, use medium speed of an electric mixer to beat remaining ingredients until well blended. Pour honey mixture over dry ingredients, stirring until well coated. Spread evenly on a greased baking sheet. Bake 20 to 25 minutes or until brown. Cool completely in pan. Break into pieces. Store in an airtight container. Yield is about five cups.

Source for recipes: www.homecooking.about.com

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