The Co-op Pantry

BY MARY DELPH

August is upon us. Hopefully, the kids will be heading back to school sometime this month, and this may be one time they really want to get back to their friends and out of the house. We thought maybe some snacks that they can make themselves or with just a bit of adult supervision would be fun and give them something they can do for themselves. Reminder: If cutting and slicing is involved or cooking on a stove, adult supervision is a must! - Mary

After School Snack Mix

1 cup corn cereal (like Chex or Crispix) 1 1/2 cups cheese crackers (Cheez-Its or Goldfish) 1 1/2 cups regular or peanut butter filled pretzels 1/2 cup lightly salted roasted peanuts 1/2 cup lightly salted roasted almonds 1/2 cup raisins or yogurt covered raisins 1/2 cup M&M candies

Toss ingredients together in a large mixing bowl. Portion into individual servings or store in a large airtight container for up to 3 weeks.

Healthy Ranch Wraps

8 cooked turkey slices, sliced thin 4 flour tortillas (6 inches), room temperature 1 large tomato, sliced thin 1 medium green pepper, sliced thin 1 cup lettuce, shredded 1 cup cheddar cheese, shredded 1/3 cup ranch salad dressing

Place 2 slices of turkey on each tortilla. Layer with tomato, green pepper, lettuce and cheese. Drizzle with salad dressing. Roll up tightly. Cut each roll in half and serve.

1/4 cup peanut butter 1/8 teaspoon ground allspice 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 2 whole wheat pita pocket halves 1/2 medium apple, sliced thin 1/2 medium firm banana, sliced

In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices.

Easy Pepperoni Pizza Soup

1/4 cup turkey pepperoni slices, halved 1 small onion, chopped 1 small green bell pepper, chopped 1 Tablespoon minced garlic 1 teaspoon dried oregano 1 (32-ounce) container vegetable broth 1 (28-ounce) can tomato sauce 1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano 2 teaspoons chopped fresh basil

Add pepperoni to a Dutch oven and cook over me dium-high heat until pepperoni loses some fat and gets crispy (about 3-4 minutes), stirring occasionally. Remove the pepperoni and set aside on paper towels. Add onion and bell pepper to pan and sauté for 4-5 minutes, stirring occasionally, or until vegetables are tender. Add garlic and oregano, cooking another 2 minutes or un til garlic is golden brown. Stir in broth, tomato sauce and diced tomatoes. Bring to a boil, reduce heat, add pepperoni and simmer 10-12 minutes. Remove from heat and stir in basil. Ladle into individual bowls add ing favorite toppings such as olives, mushrooms and mozzarella. Serve with toasted bread, if desired.

Peppermint Brittle

2 pounds white chocolate 30 small peppermint candy canes

Line a large jellyroll pan with heavy-duty foil. Place white chocolate in a microwave-safe bowl. Heat in mi crowave on medium setting for 5-6 minutes. Stir occasionally, until chocolate is melted and smooth.

Place candy canes in a plastic bag, or between 2 pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.

This is a fun one and you may want to send the canming! Have fun. 1-8Pg_AnchorPkg_CustomEggCartons3.pdf 1 4/10/20 12:27 PM

dy canes out to the picnic table for breaking and slam