You can actually make these drop biscuits with cooked and crumbled bacon, bits of ham, or even leftover finely chopped chicken or turkey.  Experiment with the ingredients.  This is such a simple and classic recipe, you can’t go wrong!  Make enough for your Back-To-Schoolers lunch or snack, too.

2 C of baking mix
1 lb. ground sausage
2/3 C of milk
1 1/2 C of cheddar cheese, shredded

Preset the oven temperature to 400 degrees.
Place the baking mix, sausage and milk into a mixing bowl.
Mix until all the ingredients are blended together well.
Fold the cheese into the mixture well.
Drop the batter by spoonfuls onto an ungreased cookie sheet.
Bake 18 minutes or until a light golden brown.

Makes 24 biscuits

Preparation Time:  approximately 5 minutes
Baking Time:  approximately 18 minutes
Total Time:  approximately 23 minutes

If you like controlling the ingredients when cooking for your family, homemade sausage patties is an excellent example of just how easy it is to do.  Without all the additives you find in some pre-made food items, you can serve these patties with all the confidence in the world that you’ve prepared a healthy meal.  Serve in a breakfast sandwich, or alongside eggs for a delicious way to start your kids Back-To-School.

1 lb. ground turkey
3/4 t of salt
1/2 t of rubbed sage
1/2 t dried thyme
1/2 t ground nutmeg
1/8 t cayenne pepper
2 t canola oil

Break the turkey up into a large mixing bowl.
Sprinkle the salt, sage, thyme, nutmeg and pepper over the turkey.
Mix the turkey and spices together until well blended.
Form the turkey mixture into 4 patties.
Place the oil in a skillet over medium heat.
When the oil is hot but not smoking add the sausage patties.
Cook 5 minutes then turn.
Continue cooking 5 minutes or until the juices run clear and the patties are browned.
Drain on paper towel before serving.

Makes 4 servings

Preparation Time:  approximately 5 minutes
Cooking Time:  approximately 10 minutes
Total Time:  approximately 15 minutes

Chocolate for breakfast?  These waffles will definitely wake up a household of Back-to-Schoolers!  Top the waffles with some sliced fresh or frozen fruit for a nice flavor combination, as well as a little added nutrition.

1 1/2 C of baking mix
1 C of sugar
1/3 C of baking cocoa
3/4 C of water
2 T of canola oil
2 eggs

Spray a waffle iron with a non stick cooking spray and allow the iron to heat.
Toss together the baking mix, sugar and cocoa in a large mixing bowl.
Add the water, canola oil and eggs and blend until all the ingredients are mixed together well.
Pour the batter by spoonfuls onto the heat waffle iron.
Bake 5 minutes or until the steaming stops.

Makes 6 servings

Preparation Time:  approximately 5 minutes
Baking Time:  approximately 5 minutes per batch
Total Time:  approximately 10 minutes per batch

These flapjacks are very sweet with warm and wonderful spices.  If you can only make one special breakfast for your Back-To-Schoolers, this would be the breakfast to make.  On that first day your family returns to school, you’ll wake them up with smiles when they smell the aromas wafting from your skillet.  If you have leftover batter, go ahead and freeze it for a couple months.

2 C of flour
1 C of sugar
2 t baking powder
1 t baking soda
1 t cinnamon
1/2 t salt
1/2 t ground ginger
1/2 t ground cloves
2 eggs
1 3/4 C of buttermilk
3 T of vegetable oil
1 3/4 C of apples, peeled and shredded
1/2 C of pecans, chopped

Toss together in a large mixing bowl the flour, sugar, baking powder and soda.
Add in the cinnamon, salt, ginger and cloves and toss again to combine.
Break the two eggs into a separate bowl.
Pour the buttermilk and oil into the eggs and whisk until completely combined.
Fold in the apples and pecans until blended in well.
Grease a griddle or skillet and place over medium heat.
Pour the batter by 1/4 C on to the hot griddle.
Cook 4 minutes or until bubbles begin to appear around the edges.
Flip and continue cooking an additional 4 minutes or until golden brown.

Makes 1 1/2 dozen flapjacks

Preparation Time:  approximately 15 minutes
Cook Time:  approximately 8 minutes per batch
Total Time:  approximately 23 minutes

When it’s Back-To-School time, a filling and nutritious smoothie is always a welcome sight on the breakfast table.  This recipe is just made for experimenting with, so go ahead and throw in some granola if you like, a little squeeze of lemon, or anything else that sounds good.

1 1/2 C fresh or frozen blueberries
2 C of vanilla yogurt
1/2 large banana
2 T honey

Place the blueberries into a blender.
Add the yogurt to the blueberries.
Cut the banana into chunks and add them to the blender.
Blend the mixture until it becomes very smooth and creamy.
Add the honey and pulse 2 or 3 times or until blended in well.
Pour into tall glasses immediately.

Makes 2 servings

Total Time: approximately 10 minutes

These burritos are the perfect grab-and-go breakfast for a busy student.  They are so simple to make because everything’s just thrown together in one pan and baked, rather than getting out frying pans.  For the more adventurous eaters, mix in some chives or mushrooms, or whatever sounds good.

2 T of butter
12 large eggs
1/4 C of milk
1/2 t of salt
1/2 t of pepper
1 C of Cheddar cheese, shredded
1 C cooked ham, chopped (may substitute any other meat)
6 ( 6 inch) flour tortillas

Preset the oven temperature to 400 degrees.
Place the butter into a 15X10 inch jelly roll pan, or similarly sized pan, and place in the oven until the butter has completely melted.
Place the eggs, milk, salt and pepper into a bowl and whisk until well combined.
Pour the egg mixture into the pan with the melted butter.
Sprinkle the cheese over the top of the egg mixture.
Layer the ham over the top of the cheese.
Wrap the tortilla shells in foil.
Place the eggs and tortillas into the preheated oven.
Bake 8 minutes or until the eggs are set and the tortillas are warm.
Cut the egg mixture into six squares and place one square onto each tortilla.
Roll the tortillas closed over the egg mixture.

Makes 6 servings

Preparation Time:  approximately 10 minutes
Baking Time:  approximately 8 minutes
Total Time:  approximately 18 minutes

A perfect Back-To-School breakfast – very hearty and remarkably quick and easy… and delicious!  Substitute cooked bacon or sausage for the ham if you prefer.  This is an excellent recipe to experiment with.  Enjoy!

1 (16 oz.) Italian or French bread, scoop out leaving bread “boat”
1 C of three blend cheese, shredded
1 C of ham, cooked and chopped
2 large eggs
1/2 C of milk

Preset the oven to 400 degrees and allow the oven to preheat.
Place the bread shell on an ungreased baking sheet.
Sprinkle the shell evenly with the cheese.
Layer the ham over the top of the cheese.
In a bowl whisk together the eggs and milk until well combined.
Pour the egg mixture onto the center of the pizza.
Bake 12 minutes or until the eggs are set and the cheese is melted.
Cool slightly then slice into individual serving sizes.

Makes about 4 servings

Preparation Time:  approximately 5 minutes
Baking Time:  approximately 12 minutes
Total Time:  approximately 17 minutes

Plain cooked spinach never really appealed to me or my family, so to jazz it up a bit I’ve added our favorite snack cheese – Pepper Jack!  The Worcestershire sauce also adds a nice robust surprise behind that hot spicy cheese.  Enjoy!

3 packages (10 ounce) frozen chopped spinach
1/2 cup spinach liquid, reserved from cooking spinach
1 onion, diced
3 tablespoons all-purpose flour
1 cup skim milk
6 oz. Pepper Jack cheese, cubed
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder

Cook the spinach as directed on the package.  Drain the cooked spinach in colander over bowl to reserve liquid.

Place a skillet sprayed with a non-stick canola spray over medium heat. Add onion and cook until tender and translucent 8 to 10 minutes.

When the onion is tender add the flour to the skillet whisking as you add.  Continue whisking and slowly add the 1/2 cup of reserved spinach liquid and then the milk stirring continuously while adding the liquid. Continue to cook over medium heat until the mixture begins to thicken.

Once the mixture has thickened add the cheese and stir.  Add the garlic powder and Worcestershire sauce being sure to mix well to incorporate all the flavors.  When the cheese has completely melted remove the skillet from the stove and gently stir in the cooked spinach until completely covered with the thickened mixture.

Great just as they are, these cupcakes are so sweet and moist, you don’t need frosting.  They make a perfect dessert treat for a worker’s or student’s lunch box because you don’t have to worry about the frosting making a mess.

1 (20 ounce) can pineapple chunks in their own juice
1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs slightly mixed
1/3 cup canola oil

Preheat the oven to 350 degrees and line a muffin tin with paper cups. Pour and measure 1 cup of juice out of the can of pineapple chunks and set aside.

In a large mixing bowl empty the cake mix and pudding mix and mix together. Add the eggs and stir into dry ingredients.  Pour in the 1 cup of pineapple juice and the canola oil. Mix thoroughly until all the dry mixture is completely moistened.  Gently fold the pineapple chunks in the batter.

Fill each muffin cup 2/3 full of batter.  Place in the oven and cook for 20 minutes.  Cupcakes are done when tested in the center with a toothpick and it comes out clean. Cool 2 or 3 minutes, or until you can handle the muffins, and then remove paper cups from muffin tin to cool completely.

If you’re lucky enough to get a hold of some fresh, juicy peaches, try this wonderfully smooth and satisfying smoothie.  I recommend that you slice your fresh peaches and put them in the freezer for a bit just to help them blend better.  A sprig of fresh mint on top is a nice touch and a great flavor combination.

1 cup frozen sliced peaches
1 container (6 oz) French Vanilla yogurt
3/4 cup orange juice
1 tablespoon honey

Place sliced peaches in your blender. Blend on low speed to chop peaches in small pieces.  Add yogurt and blend on high for approximately 1 minute or until creamy.  Make sure peaches are completely pureed.  Add orange juice and honey. Blend about 30 seconds more to mix all ingredients together.