Best Lunch Box Ever (23 page)

MY RIFF ON CLASSIC PARTY MIX
has all the savor and crunch of the original, it's just “pumped up” with healthful goodies: more whole-grain ingredients, nuts and seeds, and less butter. A dash of cayenne gives it a kick without being too spicy for little ones. Keep in mind that this is a very flexible recipe, so don't make yourself crazy tracking down exact ingredients. If you can't find whole-grain pretzels, just use regular ones. If your market sells only raw pumpkin seeds, use those and add an extra dash of salt. If you prefer cashews to peanuts, make the switch. It's tasty just out of the oven, but extra good the day after it's made.

MAKES 7 CUPS;
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TO
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CUP PER SERVING

3 cups whole-grain woven cereal, (or Rice or Corn Chex)

1
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cups salted whole-grain mini pretzels or pretzel sticks

1 cup salted whole-grain bagel chips, broken into bite-size pieces

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cup salted roasted peanuts or other favorite nuts

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cup salted roasted pumpkin seeds (pepitas)

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cup salted roasted sunflower seeds

2 tablespoons melted butter

3 tablespoons Worcestershire sauce

2 teaspoons Dijon mustard

2 teaspoons garlic powder

2 teaspoons paprika

2 dashes of cayenne pepper

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teaspoon salt

Preheat the oven to 300°F.

In a large bowl, mix together the cereal, pretzels, bagel chips, peanuts, pumpkin seeds, and sunflower seeds.

In a small bowl, whisk together the butter, Worcestershire sauce, mustard, garlic powder, paprika, cayenne, and salt until smooth. Drizzle over the cereal mixture and, using a rubber spatula, toss the ingredients together, until evenly coated with the butter mixture. It will take a number of turns with the spatula to do this thoroughly.

Spread the party mix evenly over two ungreased rimmed baking sheets.

Bake until the cereal is lightly browned, 20 to 25 minutes.

Let cool on the baking sheets for 30 minutes. Store in an airtight container for up to 1 week.

THESE ARE A FAVORITE OF MY DAUGHTER VIRGINIA,
who loves to help roll out the dough (and eat the finished product!). The combination of crunch and cheesiness makes them kind of addictive. Luckily, they're made with whole-wheat flour and wholesome ingredients, which means they're an improvement over most store-bought cheese crackers. I make them about half the length of typical cheese straws so they can easily fit into a lunch container.

MAKES ABOUT 80 MINI CHEESE STRAWS; 6 TO 8 STRAWS PER SERVING

1 cup whole-wheat pastry flour, plus more for rolling out the dough

4 tablespoons cold unsalted butter, cut into small cubes

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cups coarsely grated sharp Cheddar cheese

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cup finely grated Parmesan cheese

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teaspoon salt

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cup milk

Preheat the oven to 350°F.

Put the flour in the bowl of a food processor fitted with a metal blade. Scatter the butter over the flour, and add the Cheddar, Parmesan, and salt. Process until the ingredients turn into a coarse meal, 10 to 15 seconds.

Drizzle the milk over the flour mixture while pulsing the food processor 10 to 15 times, until the dough forms moist clumps.

Turn the dough out onto a lightly floured work surface and pat together. Using a rolling pin, roll the dough into a 9-by-14-inch rectangle that is about
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inch thick.

Using a large, sharp knife, cut the dough in half lengthwise. Then cut the dough crosswise into
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-inch-by-4
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-inch strips. Place the cheese straws about
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inch apart on two ungreased baking sheets.