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Breakfast Tortilla Breakfast Tortilla
Crunchy Berry Parfait Crunchy Berry Parfait
Hot Breakfast Couscous Hot Breakfast Couscous
Rice Cereal Energy Bars Rice Cereal Energy Bars
Toaster Waffle Sandwich Toaster Waffle Sandwich
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Biscuit Breakfast Sandwiches
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
6 eggs
1 tablespoon butter or margarine
6 slices process American cheese
6 slices fully cooked ham

In a bowl, combine dry ingredients; cut in shortening until crumbly. stir in milk just until moistened. turn onto a lightly floured surface; knead five to six times. Roll to 1/2-in. thickness; cut with a 2-3/4-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 450 degrees F for 12-15 minutes or until light golden brown; cool slightly. In a skillet over medium heat, fry eggs in butter until completely set. Split the biscuits; place cheese, hot eggs and ham on bottoms. Replace tops. Serve immediately.

Breakfast Tortilla
2 tablespoons refried beans
2 tablespoons salsa
3 eggs, beaten
1 tablespoon mayonnaise
4 (6 inch) flour tortillas
1 1/2 cups shredded lettuce

Stir the beans and salsa together in a small bowl until smooth. Heat a nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set.
Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve.

Crunchy Berry Parfait
1 cup sliced fresh strawberries
1/2 cup vanilla low-fat yogurt
1/4 cup wheat and barley cereal nuggets

Layer half each of the strawberries, yogurt and cereal in medium glass. Repeat layers and serve immediately.

Egg Salad English Muffins
3 hard-cooked eggs
1/4 cup mayonnaise
1/4 teaspoon prepared mustard
2 English muffins, split and toasted
4 slices Canadian bacon
1/4 cup shredded Cheddar cheese

In a bowl, combine the eggs, mayonnaise and mustard. Place English muffins cut side up on an ungreased baking sheet. Top each with a slice of Canadian bacon, 1/4 cup egg mixture and cheddar cheese. Bake at 350 degrees F for 6-8 minutes or until cheese is melted.

French Toast Fingers
3 eggs
1/4 cup milk
1 tsp. vanilla
Dash ground cinnamon
10 slices whole grain bread (such as whole wheat, honey oat, 7 grain or raisin)
2-1/2 cups fruit-flavored sweetened rice cereal (such as Fruity Pebbles)

Preheat oven to 350°F. Beat eggs with milk, vanilla and cinnamon in shallow bowl until well blended. Dip bread slices into egg mixture, then dip into cereal, turning to evenly coat both sides of bread. Gently press cereal into bread to secure. Place on lightly greased baking sheet.  Bake 20 min. or until golden brown. Cut each slice into four strips to serve.

Get Up & Go Breakfast Cookies
1/2 cup butter, softened
1/2 cup white sugar
1 egg
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon orange zest
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup wheat and barley nugget cereal (eg. Grapenuts TM)
 
Preheat oven to 350 degrees F (175 degrees C).
In medium bowl, cream together butter and sugar until light and fluffy. Beat in the egg, orange juice concentrate, and orange zest. Combine the flour and baking powder; mix into the fluffy mixture until blended. Stir in cereal. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until edges are golden. Remove from cookie sheet for cooling.

Hot Breakfast Couscous
2 cups skim milk
2 tablespoons honey
3 teaspoons ground cinnamon
2 cups dry couscous
1/3 cup chopped dried apricots
1/3 cup raisins
1/2 cup slivered almonds

In a saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the apricots, raisins and almonds.

Hot Jam Breakfast Sandwiches
1/4 cup butter or margarine
1/4 cup flaked coconut
1/2 cup apricot jam
1/2 teaspoon ground cinnamon
12 slices raisin bread

In a bowl, mix butter and coconut; stir in jam and cinnamon. Spread between slices of bread. Grill on a greased skillet until golden brown on both sides.

Jumbo Breakfast Cookies
2 cups white sugar
1 cup peanut butter
1 cup butter or margarine
1/2 cup water
2 tablespoons vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
1 1/2 cups raisins
6 cups toasted oat cereal rings

Preheat the oven to 375 degrees F (190 degrees C).
In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature.

Lunch Box "Handwiches"
1 (1 pound) loaf frozen bread dough, thawed
2 1/2 cups finely chopped fully cooked ham
1 cup shredded Swiss cheese
1 egg yolk
1 tablespoon water

Allow dough to rise according to package directions. Punch down; divide into 10 equal pieces. Roll each piece into a 5-in. circle. Place about 1/4 cup ham and 2 tablespoons cheese on each circle; press filling to flatten. Mix egg yolk and water; brush on edges of circles. Fold into semicircles and pinch edges to seal. Brush tops with egg yolk mixture. Place on a greased baking sheet. Bake at 375 degrees F for 15-20 minutes or until golden brown. Serve warm or cold. If desired, cool and freeze.

Make Ahead Yeast Waffles
2 cups milk
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon white sugar
3 cups sifted unbleached all-purpose flour
2 eggs, slightly beaten
1/2 teaspoon baking soda

Warm the milk in a small saucepan until it bubbles, then remove from heat. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine milk, yeast mixture, butter, salt, sugar and flour. Mix thoroughly with rotary or electric mixer until batter is smooth. Cover and let stand at room temperature overnight.
The next morning, stir beaten eggs and baking soda into the batter; beat well.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

Oaty Cereal Bars
1/2 cup white sugar
1/2 cup honey
1/2 cup peanut butter
3 cups toasted oat cereal
1 cup salted peanuts (optional)

Grease a 9x13 inch pan. In a large saucepan over medium heat, stir together the sugar and honey. Bring to a boil, then remove from heat and stir in the peanut butter until well blended. Stir in the cereal and if desired, stir in the salted peanuts. Press into the prepared pan. Allow to cool until firm, then cut into bars.

Playground Granola Bars
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Quick Breakfast in a Pita
1 pita bread, cut in half
2 eggs
salt and pepper to taste
1/2 cup cooked and diced potatoes

Preheat oven to 350 degrees F (175 degrees C). Place pita bread in oven to warm.
Heat a medium skillet over high heat. Coat with cooking spray. Add potatoes and saute until lightly browned, about 5 minutes. Reduce heat to medium and add eggs. Mix gently until eggs are firm, about 45 seconds. Season with salt and pepper. Remove pita from oven. Stuff pita with potato and egg mixture. Eat immediately.

Rice Cereal Energy Bars
1/2 cup sesame seeds
1/2 cup sunflower seeds
1 pinch salt
1/2 cup chopped dates
1/2 cup raisins
1/2 cup dried apricots
1/2 cup dried cherries
1/2 cup semisweet chocolate chips
1 cup rolled oats
7 cups crisp rice cereal
1 cup corn syrup
1 cup white sugar
1 1/2 cups crunchy peanut butter
1 cup powdered milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool.
Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal.
In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.
Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.

Sunshine Morning Meusli
1/4 cup rolled oats
1/8 cup oat bran
1 tablespoon golden raisins
3 dried apricots, chopped
1 pinch ground cinnamon
1/2 cup plain yogurt
1/4 cup milk, or as needed
1 teaspoon chopped walnuts

In a medium bowl, mix together the oats, oat bran, raisins, apricots, and cinnamon. Stir in yogurt, cover, and refrigerate overnight.
In the morning, pour the milk over the meusli, and sprinkle with walnuts. You may wish to add more milk depending on your preference.

Super-Good Oatmeal
1/2 cup rolled oats
1 cup water
1 tablespoon honey
1 tablespoon wheat germ
1 teaspoon flaxseed oil
1/4 cup soy milk

Mix the oats and water and microwave on medium power for 5 minutes. Stir in the honey, wheat germ, and flax oil. Top with the soy milk.

Toaster Waffle Sandwich  
2 frozen waffles
2 frozen Boca Meatless Breakfast Links
1 Kraft 2% Milk Sharp Cheddar Singles
1/4 of a medium apple, thinly sliced
1/2 tsp. cinnamon sugar
1 cup 1% milk

Toast waffles as directed on package. Meanwhile, microwave breakfast links as directed on package. Place cheese on one of the waffles. Cover with apple, cinnamon sugar and breakfast links; top with remaining waffle. Cut in half.

Wake-Up Quesadilla  
1 frozen Boca Meatless Breakfast Patty or 2 frozen Boca Breakfast Links
1 Taco Bell Home Originals Flour Tortillas
1 Tbsp. Philadelphia Light Cream Cheese Spread  
Taco Bell Home Originals Thick 'N Chunky Salsa (optional)

Heat breakfast patty as directed on package; coarsely chop patty. Spread tortilla with cream cheese spread; top with chopped patty. Fold tortilla in half. Cook in nonstick or lightly oiled skillet on medium heat 2 min. on each side or until lightly browned on both sides. Serve with salsa.

Sources: allrecipes.com & kraftfoods.com

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