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Back-to-School Lunch Solutions

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Lunch Solutions

We are in the groove of back-to-school season, but that doesn't mean you can't still use some ideas to update those school lunches. To help us out we worked with Reynolds who shared some tips about using foil and parchment paper for lunch preparation. Here are some of favorite ways to serve lunch with Reynolds:

  • Make your own bento box designs using Reynolds parchment paper or foil to wrap each component of your meal. Did you know raw veggies stay extra crisp when wrapped in foil? Even better the foil can be reused so you don't have to waste anything@
  • Line your entire bento box with Reynolds parchment paper or foil for an easy clean-up solution. No mess and no dishwasher required!
  • Fill your bento box with lunch options that look great and taste delicious - anything from Crab Salad Sandwiches to Zebra Cookies.
  • Foil is recyclable and you can use permanent marker to label what everything is.
  • Save on prep time by making the sandwich directly on Reynolds Wrap® Foil; then wrap it up in the same sheet. You'll save time cleaning kitchen counters on a busy morning.
Chocolate Sandwiches

Also, check out their recipe for Chocolate PB Mini Sandwiches - a tasty afterschool treat that the kids will love!

Ingredients
Reynolds® Parchment Paper
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
1/4 cup dry roasted peanuts, finely chopped
1 egg 1/2 teaspoon vanilla
1-1/2 cups all-purpose flour
1/4 cup butter, softened
1-1/2 cups creamy peanut butter
1/3 cup powdered sugar
3 tablespoons milk
2 tablespoons packed brown sugar
1/2 teaspoon vanilla
8 ounces bittersweet chocolate, coarsely chopped
1-1/2 cups dry roasted peanuts, chopped (optional)

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Cook
Bake in preheated oven for 7 to 9 minutes or until bottoms are light brown.
Transfer cookies to a wire rack; let cool.
In a small heavy saucepan, cook and stir chocolate over low heat until melted; cool slightly.
Spoon melted chocolate over assembled sandwich cookies, allowing excess to drip down sides of cookies. If desired, sprinkle with the 1-1/2 cups peanuts.
Let stand about 1 hour or until chocolate is set.
Makes about 72 sandwich cookies.

Prep
Preheat oven to 350 degrees F.
In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar, the granulated sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add the 3/4 cup peanut butter, the 1/4 cup peanuts, the egg, and 1/2 teaspoon vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Shape dough into 3/4-inch balls. Place balls 2 inches apart on a parchment paper lined cookie sheet. Flatten by making crisscross marks with the tines of a sugared fork.
For filling:

In a medium bowl, beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups peanut butter, the powdered sugar, milk, the 2 tablespoons brown sugar, and 1/2 teaspoon vanilla. Beat until smooth and creamy.
Spread 1 teaspoon of the filling on bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together.
Place sandwich cookies on wire racks set over parchment paper.

You can also find more recipes and tips for lunchtime at www.ReynoldsKitchens.com.

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