Lunch Bunch Recipes

It’s fun to cook with your child, and our lunch bunch teachers have made it easy for you!  Enjoy these simple, delicious, kid-friendly recipes.  Your child will enjoy eating and cooking them!

S’more Thumbprint Cookies

Posted by on Jun 4, 2012 in Fall, Lunch Bunch Recipes | 0 comments

1 c. butter, softened

½ c. packed brown sugar

1 egg

1 t. vanilla

1-1/3 c. flour

1 c. finely ground graham cracker crumbs

About 120 mini marshmallows

About 120 chocolate chips


Heat oven to 325º.  In a large bowl beat the butter and brown sugar until creamy.  Add the egg and vanilla; beat until blended.  Add the flour and graham cracker crumbs; stir well.  Shape the dough into 60 balls, place on ungreased cookies sheets about 2” apart.  With your thumb make an indentation in the center of each cookie.  Bake for 10 to 12 minutes until cookies are firm and the edges are just beginning to brown.  Lightly press 2 marshmallows and 2 chocolate chips into the indentation of each warm cookie.  Return to the oven for 2 to 3 minutes longer.  After removing from the oven you can swirl the chocolate chips and marshmallow with the tip of a knife if desired.  Let stand until the chocolate is set.


Makes 5 dozen cookies.

Cranberry Butter

Posted by on Jun 4, 2012 in Fall, Lunch Bunch Recipes | 0 comments

2 c. orange juice

1 c. craisins

½ c. powdered sugar

1 lb. butter, softened


Heat the orange juice just until boiling; remove from the heat and stir in the craisins.  Let stand until the craisins are plump and the juice is at room temperature.  Drain the craisins and discard the juice.  Stir the craisins and powdered sugar into the butter until well mixed.  Place the mixture in a sealed container and refrigerate until serving time.

Pumpkin Pancakes

Posted by on Jun 4, 2012 in Fall, Lunch Bunch Recipes | 0 comments

½ c. flour

½ whole wheat flour


1 T. brown sugar

1 ½ t. baking powder

½ t. pumpkin pie spice

1 egg

1 c. milk

½ c. canned pumpkin

1 T. oil


In a medium bowl combine all of the dry ingredients; stir to mix well.  In a small bowl beat the egg with a whisk until the white and the yolk are well mixed.  Stir in the milk, pumpkin, and oil.  Add the dry ingredients and stir just until the dry ingredients are wet, the mixture will be lumpy.  Heat the griddle or skillet, grease lightly if necessary.  Pour about ¼ c. batter for each pancake, cook until the pancake begins to form bubbles and the edges are slightly dry.  Flip and cook other side.  Serve warm with butter and sifted powdered sugar.

Makes 8 to 10 pancakes

Pumpkin Pie Smoothie

Posted by on Jun 4, 2012 in Fall, Lunch Bunch Recipes | 0 comments

2 ½ c. frozen vanilla yogurt

1 c. pumpkin

1 c. ice cubes

2 T. brown sugar

1 T. honey

1 t. pumpkin pie spice

½ t. nutmeg

Whipped cream


Place all of the ingredients in a blender except the whipped cream.  Blend until smooth.  Pour into 4 glasses, top each with whipped cream.  Serve immediately.