Weekly Lunchbox-Blueberry Bites, Butterballs, Breadstick Mummy Dogs, Ham and Cheese Roll-ups, and Tuna-Garbanzo Salad

Welcome to another edition of our Weekly Lunchbox. We took last week off because the kids had a couple of 4 day weekends, but now we are back in business. First up are Blueberry Bites. The recipe for these cookies came in a little insert to a magazine and they looked perfect for the lunchbox. I filled some with strawberry jam, but I had leftover Raspberry Cream in the fridge from some cookies a little while ago so I used some of that as filling too. Since I was making cookies anyway, I got out the Butterballs that I didn't bake from a couple weeks ago and baked them up too. I used some of the ganache filling for both cookies and filled some of the butterballs with raspberry cream as well. Lots of choices for the lunchbox!
Next up were the Breadstick Mummy Dogs that I saw over at Picky Palate. I personally don't eat hot dogs, but my kids (and hubby) love them on occasion. I thought these were super cute and the leftovers made it to the lunchbox.
Then a simple tuna and garbanzo salad and some little roll-ups.
Enjoy!

Blueberry Bites by Gale Gand
1/2 cup unsalted butter, (1 stick) cut into pieces
1/4 cup light brown sugar
1/4 tsp salt
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornstarch
1/4 cup strawberry jam
1 pint blueberries
1. Combine butter and brown sugar with hand-mixer or paddle attachment of stand mixer. Add salt, flours, and cornstarch, and mix just until dough comes together.
2. Using your hands, roll dough into a 1-inch thick log on a lightly floured surface. Cut off about 24 equal pieces and roll each into a ball.
3. Heat oven to 375 degrees F. Place dough balls in nonstick mini-muffin tins. Bake until golden but not brown, about 15 minutes. Remove from oven.
4. While cookies are still hot, make a depression in the center of each by pressing a 1/2 teaspoon measure or the tip of a wooden spoon handle into the top. Lett cool in muffin tins, then carefully remove.
5. Fill depression with a small portion of the strawberry jam and fresh blueberries. Serve cookies the same day they are filled.

Breadstick Mummy Dogs adapted from Picky Palate
1 roll/pkg Pillsbury Breadstick dough (12 count)
12 hot dogs
1. Preheat oven to 375 degrees F. Unroll all 12 breadsticks from package. Stretch breadstick out as long as you can get it to go and wrap around 1 hot dog starting from the top of the hot dog. Leave a small space towards the top of the hotdog to make mustard eyes. Continue wrapping all dogs then place on a lightly greased baking sheet. Bake for 10-15 minutes or until lightly golden brown.
2. Remove and let cool for 5 minutes. Use mustard or ketchup for the eyes.

Tuna-Garbanzo Salad by Mary Ann

1 6-oz can albacore tuna

1 15-oz can garbanzo beans, drained and rinsed

2 ribs celery, chopped

3-4 small tomatoes, chopped

a little less than 1/3 cup light balsamic vinagrette

dehydrated onion flakes

salt and pepper, to taste

Combine all ingredients in a bowl. Mix well. Serve with crackers.

Ham and Cheese Roll-ups by Mary Ann

1 pkg. Pillsbury reduced fat cresent rolls

8 pieces of ham or other lunchmeat

8 thin slices of cheese

baby spinach leaves (optional)

mustard (optional)

Preheat oven to 375 degrees. Unroll cresent dough and separate into 8 sections. Squeeze a a small amount of mustard on the wide end of the dough. If using spinach, place a leaf or 2 over the mustard. Roll 1 piece of cheese up in the ham and place on top of the spinach. Roll the cresent up as you normally would and place on a baking sheet. Bake for 11-13 minutes or until golden.

Coming Tomorrow- Enchiladas in Pumpkin Sauce and my mom's Chicken Enchilada Casserole