Recipes: Back-to-School Favorites
kid-friendly ideas for a hearty breakfast, a lunchbox snack, and a delicious after-school treat
With children heading back to school this month, we want to inspire you with family-favorite recipes that’ll keep them satiated and smiling throughout the day.
Start the morning with Heather’s protein-packed egg casserole. After the kids head off to school, keep them fueled through the afternoon with Carol’s homemade snack mix. And when they get home, welcome them with one of Verena’s delicious, gooey brownies.
By Heather Pierce from Seward, Nebraska
Time: 15 Minutes Prep
1 Hour Cook
10 Minutes Rest Time
Yield: 1 Casserole
16 ounces cheddar cheese, shredded
1 tablespoon all-purpose flour
1 1/4 cup cooked ham, chopped
1 1/2 cup fresh spinach, chopped
1/2 cup milk
1. Preheat the oven to 375 F and grease a 9-by-13-inch pan with cooking spray.
2. In a medium bowl, mix cheese and flour.
3. Press cheese-flour mixture into the bottom of the prepared pan.
4. Spread ham and spinach evenly over cheese crust.
5. In a large bowl, beat eggs and milk until combined. Pour egg mix over ham and spinach.
6. Cover the casserole with aluminum foil and bake for 45 minutes. Remove foil and bake 15 more minutes to brown the top.
7. Let cool for 10 minutes before scooping or cutting into servings.
“This is how I get my kids to eat more veggies,” writes Heather. “I like this recipe because you can make it the night before and bake it in the morning.”
Homemade Snack Mix
By Carol Niemeyer from Dewitt, Nebraska
Time: 5 Minutes Prep
5 Minutes Cook
10 Minutes Rest
Yield: 3 Cups of Snack Mix
1/2 stick butter
1 cup brown sugar
1/4 cup light corn syrup
1/4 teaspoon baking soda
2 cups Crispix cereal
1 cup mixed nuts, unsalted
1. Cover a baking sheet with wax paper.
2. In a saucepan over medium-high heat, bring butter, brown sugar, and corn syrup to a boil and let simmer for 1 minute and 30 seconds.
3. Remove the pan from the heat and stir in baking soda.
4. Pour Crispix and nuts into pan, 1/2 cup of each at a time, stirring to combine after every addition.
5. Spread snack mix over a baking sheet and let cool 10 minutes.
6. Break up snack mix and store in an air-tight container or plastic bag.
“This is handy, quick, and guys love it,” writes Carol.
By Verena Eicher from Jefferson, Ohio
Time: 10 Minutes Prep
33 Minutes Bake
25 Minutes Rest
Yield: 12 Brownies
2/3 cups butter, melted
2 cups granulated sugar
1 cup all-purpose flour
2/3 cups cocoa powder
2 teaspoons vanilla
1 cup mini marshmallows
1 cup chocolate chips
1 cup peanut butter
1. Preheat oven to 350 F and grease a 9-by-13-inch pan.
2. In a large bowl, cream butter and sugar together. Beat in eggs.
3. In a separate medium bowl, mix flour and cocoa powder.
4. Combine wet and dry ingredients, then add vanilla and mix until fully combined.
5. Pour batter into prepared pan and bake for 25 to 30 minutes, or until a knife or toothpick inserted through the center comes out clean.
6. Remove pan from the oven and spread mini marshmallows over brownies. Bake for an additional 3 minutes, or until marshmallows have melted.
7. While the brownies finish baking, in a saucepan over medium heat, melt chocolate chips and peanut butter and stir to mix.
8. Using a spoon, drizzle the peanut butter-chocolate mixture over the marshmallow topping.
9. Let cool for at least 25 minutes, then cut into 12 brownies.
“Sometimes we put Rice Krispies in the melted chips and peanut butter before spreading them over the top,” writes Verena.