Recipes: Back to School

After School Antipasto Pinwheel Sandwiches

INGREDIENTS 4 ounces cream cheese, softened 2 tablespoons sun-dried tomato pesto 3 (8 inch) whole wheat tortillas ¼ cup sliced pepperoncini peppers, drained ¼ cup julienne-cut fresh basil 15 slices salami DIRECTIONS

1. Combine the cream cheese and sun-dried tomato pesto in a mini food processor or bowl until well blended. Reserve some of the mixture to seal the pinwheels. 2. Spread cream cheese mixture over each tortilla all the way to the edges. Sprinkle the tortillas evenly with the pepperoncinis and basil leaving a 1 1/2-inch edge on one side. 3. Place 5 slices of salami over each tortilla leaving a 1 1/2-inch edge on one side. 4. Starting with the salami end, roll each tortilla as tightly as you can. When you get to the end, smear some of the leftover cream cheese over the end and seal the sandwich.

Wrap each sandwich in plastic wrap and refrigerate for at least 2 hours. 5. When chilled, unwrap and slice rolls into 8 pieces per sandwich. Serve with an ice cold glass of milk!

After School Fruit Rolls

INGREDIENTS 4 Soft Taco Size Flour Tortillas 2 Bananas, thinly sliced ¼ cup Raisins 2 tablespoons Honey ¼ teaspoon Cinnamon ½ cup Peanut butter ¼ cup Chopped Peanuts or other Nuts DIRECTIONS

1. Combine fruit, honey and cinnamon in a bowl. Spread each tortilla with 1 tablespoon peanut butter, leaving a 1-inch border. Spoon fruit filling down the center of each tortilla.

Sprinkle with nuts, if desired. Fold in 2 sides of tortilla to meet in center, then roll up, bottom to top. Place seam-side down. Halve each tortilla on a sharp diagonal.

Healthy After-School Granola Bars

INGREDIENTS 2½ cups oats 1½ cups quinoa 1 cup slivered almonds ⅓ cup chia seeds 1 cup crunchy peanut butter ½ cup honey ¼ cup coconut oil, warmed ½ cup flaxseed meal 1 teaspoon salt DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees

C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet. 2. Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes. 3. Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined.

Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan. 4. Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula. 5. Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.

Instant Chocolate Covered Bunnies (On a Stick)

INGREDIENTS 10 wooden pop sticks 10 marshmallow Easter bunnies (such as Just Born® Peeps®) ½ cup chocolate chips 1 teaspoon multicolored candy sprinkles DIRECTIONS

1. Insert a wooden stick into the bottom of each bunny. Line a baking sheet with waxed paper. Place the chocolate chips into a glass bowl, and cook in the microwave until just melted, about 30 seconds. Stir the chocolate until smooth. 2. Dip each bunny into the melted chocolate until coated on all sides, and place onto the prepared baking sheet. Sprinkle with candy sprinkles to decorate. Place into the freezer until the chocolate has set, about 5 minutes.