FUEL FOR FULL DAYS OF LEARNING
FAMILY FEATURES – Between morning routines, days spent in the classroom, extracurriculars and homework, it may seem like there’s never enough time in the day during the school year.
However, making time for tasty meals and snacks doesn’t have to be another burden on jam-packed schedules.
These quick recipes for a flavorful twist on a breakfast favorite, easy-to-make sliders featuring kid-friendly flavors and delightful treats to enjoy at the end of the day can help keep little learners (and older family members, too) fueled up and ready to tackle all the school year throws their way.
Find more recipes to get you through busy back-to-school season at Culinary.net.
PEPPERONI PIZZA SLIDERS
Recipe adapted from MilkMeansMore.org
• 1 package slider rolls
• 1/2 cup pizza sauce
• 1/2 cup mini pepperoni
• 1 1/2 cups shredded, low-moisture, part-skim mozzarella cheese
• 1/4 cup butter, melted
• 1 teaspoon parsley flakes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 cup shredded Parmesan cheese
• Nonstick cooking spray
Heat oven to 350 F.
Keeping rolls connected, cut sheet of rolls horizontally, separating tops from bottoms. Place bottom halves of rolls in baking dish.
Spread pizza sauce evenly over bottom halves. Sprinkle pepperoni over sauce. Sprinkle mozzarella over pepperoni and cover with top halves of rolls.
Mix melted butter with parsley flakes, dried oregano, garlic powder and shredded Parmesan cheese. Spoon evenly over sliders.
Cover baking dish with aluminum foil sprayed with nonstick cooking spray to keep cheese from sticking.
Bake 20 minutes.
Remove foil and bake additional 5-10 minutes, or until Parmesan is melted and golden brown. Cut sliders and serve immediately.
BROWN BUTTER CHOCOLATE CHIP COOKIES
Prep time: 15 minutes • Cook time: 15 minutes • Yield: 18 cookies
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups C&H Dark Brown Sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup chopped pecans, toasted
• 1 1/2 cups semisweet chocolate chips
In medium saucepan over medium heat, melt butter and cook until foaming and golden brown. Remove from heat and transfer to heatproof bowl. Place in refrigerator until solidified, about 45 minutes.
In medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
Once butter has solidified, remove from refrigerator. In bowl of electric stand mixer, using paddle attachment, beat butter and sugar at medium speed 2-3 minutes until light and fluffy. Add eggs, one at a time, and vanilla. Mix until combined. Scrape sides of bowl as needed. Reduce speed, add flour mixture and beat to combine. Add pecans and chocolate chips; mix at low speed until combined. Place dough in refrigerator and rest 30 minutes.
Preheat oven to 350 F and line baking sheets with parchment paper.
Using 2-ounce ice cream scoop, portion out dough on prepared baking sheets, spacing about 3 inches apart. Gently flatten dough balls using palm.
Bake 13-15 minutes, or until golden brown. Allow cookies to cool on baking sheets 10 minutes then transfer to wire rack. Serve warm.
SAUSAGE FRENCH TOAST ROLL-UPS
• 12 sausage links
• 2 eggs
• 2/3 cup milk
• 3 teaspoons almond extract
• 1/2 teaspoon ground cinnamon
• 6 bread slices, crust removed, cut in half
• 3 tablespoons butter
In skillet, cook sausage links according to package directions. Set aside.
In medium bowl, whisk eggs, milk, almond extract and cinnamon.
Dip bread slice in egg mixture. Wrap bread slice around cooked sausage link, pressing seam to keep from unrolling. Repeat with remaining bread slices and sausage links.
In large skillet over medium-high heat, melt butter. Place roll-ups in skillet, seam-sides down, and cook until all sides are browned, approximately 10 minutes.
Drizzle with syrup.