Along with my
Favorite Back to School Articles, these recipes are my favorites for this time of the year. Whether you're packing the perfect lunch box or starting a tradition of making an after-school snack for the kids, these recipes will become part of your repertoire.
Linda LarsenThis excellent recipe can be served as breakfast on the run, as a dessert for a busy weeknight meal, and as an after school treat. Oh, and it's also great for tucking into lunchboxes. (Did you know that nutritionists now say that eating anything for breakfast, even a jelly doughnut, is better than nothing? And this recipe is healthier than a doughnut!)
Linda LarsenThis hearty 30 minute skillet dinner will be a family favorite. Not only is it quick and easy to prepare, it's hearty and delicious.
Linda LarsenThese all-American cookies are so delicious; chewy and sweet, with a nice crunch of nuts. Use them to make ice cream sandwiches, pack into lunchboxes, and use in
Vanilla Peach Pudding Cups. They freeze beautifully too.
For a lunch box that gets noticed, pack these delicious little sandwiches. French bread rolls are hollowed out and filled with a spicy ham and deli veggie salad mixture. You could fill the rolls with any salad mixture or sandwich filling you like.
For a first day of school treat, your kids will never forget this one! Apples and peaches combine in a fabulous pie that captures the essence of fall.
All you have to do is peel and chop potatoes, chop some celery, and combine ingredients in your slow cooker, and you can come home to this fabulous hearty stew.
These delicious roll ups are stored in your freezer, then reheated in the microwave when you want to eat them. They are the perfect make ahead recipe for breakfast on the go!
You can serve this casserole for a hearty breakfast, making it the night before, or throw it together in the morning and serve it for dinner. After all,
Breakfast for Dinner can be a wonderful change of pace.
Any
sandwich spread is perfect for a quick snack. Your kids can make sandwiches with it (think about using water crackers or mini croissants for the bread), eat it as is, or use it as a dip for veggies. This spread is really delicious, with tender wild rice and sweet dried cherries.
And in a nod to tradition, I had to include this recipe, the one my mother made for us on the first day of school. It's tender, sweet, full of cinnamon and brown sugar, with a superb crunchy topping. I'm going to go make some right now!
