July 29, 2023 Issue, Page 7 of 8

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July 29, 2023 ‘The Elk City News - 7 FOR FULL DAYS MULL Fue OF LEARNING NN bdLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL FAMILY FEATURES, etween moming routines, days spent in the class- room, 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 bur- den 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 ofthe day can help keep little leamers (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, J Simple, Kid-Friendly Sliders 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder For those busy school nights when time is at a premium and you 1/2 cup shredded Parmesan cheese need to get a meal on the table quickly, these simple yet savory nonstick cooking spray Pepperoni Pizza Sliders can be a perfect solution. A modified Heat oven to 350 F. take on a kid favorite — pizza — they're easy to make after work Keeping rolls connected, cut sheet of rolls horizontally, and extracurricular activities to steal a few moments of family separating tops from bottoms. Place bottom halves ofrolls in time enjoying the cheesy pepperoni goodness before completing baking dish. homework and beginning preparations for a new day. Spread pizza sauce evenly over bottom halves. Sprinkle pep- peroni over sauce. Sprinkle mozzarella over pepperoni and cover Pepperoni Pizza Sliders with top halves ofrolls. Mix melted butter with parsley flakes, dried oregano, Recipe adapted from MilkMeansMore.org garlic powder and shredded Parmesan cheese. Spoon evenly package slider rolls over sliders. 1/2 cup pizza sauce Cover baking dish with aluminum foil sprayed with nonstick 1/2. cup mini pepperoni cooking spray to keep cheese from sticking. 11/2 cups shredded, low-moisture, part-skim Bake 20 minutes, mozzarella cheese Remove foil and bake additional 5-10 minutes, or until 1/4 cup butter, melted Parmesan is melted and golden brown. teaspoon parsley flakes Cut sliders and serve immediately. A Fresh-Baked After- School Sweet After a long day of learning or a tough homework assignment, many kids love a warm, chocolatey homemade cookie. Once your kiddos pack away the calculators and put their pencils down, A Traditional Breakfast with a Twist serve up an ooey-gooey delight as a reward for all that hard work. The same bow! of cereal can get boring after eating it for breakfast These Brown Butter Chocolate Chip day in and day out. You may find yourself looking for something Cookies are ready in just 30 minutes new and exciting to start school day mornings on the right foot. and made with high-quality ingredients Kids can be picky when it comes to breakfast foods, but this you can count on like C&H Dark Brown recipe for Sausage French Toast Roll-Ups is a quick and easy Sugar for that familiar homemade flavor. way to fill their bellies with a taste ofseveral flavors they may Find more sweet after-school desserts already love. A sizzling sausage link wrapped with French toast, at chsugar.com. it combines a favorite breakfast protein and traditional delicious- ness in one roll. Brown Butter Chocolate Chip Cookies Sausage French Toast Roll-Ups Prep time; 15 minutes Servings: 12 Cook time: 15 minutes, 12 sausage links Yield: 18 cookies 2 eggs 1 cup (2 sticks) unsalted butter, 23 cup milk softened 3 teaspoons almond extract 2 cups all-purpose flour 1/2 teaspoon ground cinnamon 1 teaspoon baking powder 6 bread slices, crust removed, cut in half 1/2. teaspoon baking soda 3 tablespoons butter 1/2 teaspoon salt syrup 11/4 cups C&H Dark Brown Sugar In skillet, cook sausage links according to package directions. 2 large eggs, at room Once butter has solidified, remove and rest 30 minutes. Set aside. temperature from refrigerator. In bowl of electric Preheat oven to 350 F and line baking In medium bowl, whisk eggs, milk, almond extract 2 teaspoons pure vanilla extract stand mixer, using paddle attachment, sheets with parchment paper. and cinnamon. 1 cup chopped pecans, toasted beat butter and sugar at medium speed Using 2-ounce ice cream scoop, por- Dip bread slice in egg mixture. Wrap bread slice around 1 1/2. cups semisweet chocolate chips cooked sausage link, pressing seam to keep from unrolling. In medium saucepan over medium heat, 2-3 minutes until light and fluffy. Add tion out dough on prepared baking Repeat with remaining bread slices and sausage links. melt butter and cook until foaming and eggs, one at a time, and vanilla, Mix sheets, spacing about 3 inches apart. In large skillet over medium-high heat, melt butter. Place golden brown, Remove from heat and until combined. Scrape sides of bowl as Gently flatten dough balls using palm. roll-ups in skillet, seam-sides down, and cook until all sides are transfer to heatproof bowl. Place in refrig- needed. Reduce speed, add flour mixture Bake 13-15 minutes, or until golden browned, approximately 10 minutes. erator until solidified, about 45 minutes. and beat to combine, Add pecans and brown. Allow cookies to cool on baking Drizzle with syrup. In medium bowl, whisk flour, baking chocolate chips; mix at low speed until sheets 10 minutes then transfer to wire powder, baking soda and salt. Set aside. combined. Place dough in refrigerator rack, Serve warm,