Replace the regular sandwiches and pieces of fruit with new recipes courtesy of allrecipes.com.

TURKEY WRAPS

1 (8 oz.) package cream cheese with chives

2 Tbsp. Dijon mustard

6 (8-inch) whole wheat tortillas

1 1/2 cups finely shredded iceberg lettuce

12 slices thinly sliced deli turkey

3/4 cup shredded Swiss cheese

1 large tomato, seeded and diced

1 large avocado, sliced

6 slices bacon, cooked and crumbled

Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.

Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.

Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut. Makes 6.

SCHOOL LUNCH BAGEL SANDWICH

1 Tbsp. herb and garlic flavored cream cheese

1 multigrain bagel, split and toasted

2 thin slices cheddar cheese

2 slices dill pickle

1/4 cup shredded carrot

1 leaf lettuce

Spread the cream cheese on the toasted bagel. Layer the Cheddar cheese, pickle slices, carrot, and lettuce onto one half of the bagel, then top with the remaining bagel half.

Cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in a lunch bag with an ice pack.

Add a slice of meat, ham, turkey, etc., if desired.

BOMBSHELL BROWNIES

1 cup butter, melted

3 cups white sugar

1 Tbsp. vanilla extract

4 eggs

1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 tsp. salt

1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9-by-13 baking dish.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting. Makes 24.

ANNIE'S FRUIT SALSA AND CINNAMON CHIPS

2 kiwis, peeled and diced

2 Golden Delicious apples, peeled, cored and diced

8 oz. raspberries

1 lb. strawberries

2 Tbsp. white sugar

1 Tbsp. brown sugar

3 Tbsp. fruit preserves, any flavor

10 (10-inch) flour tortillas

butter flavored cooking spray

2 Tbsp. cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees.

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Makes 10 servings.