Back to school recipes.

Back to School Survival: Make your own Pop-Tarts! Did you know you can make your own Pop Tarts? Yes, you really can and if I were you, I’d get your kids in the kitchen helping you make them. They can make their own combinations of whatever they’d like AND you’ve got them in the kitchen talking about school and slyly teaching them how to cook! These taste really good and that is coming from a NON Pop Tart lover. So basically….it doesn’t taste like cardboard but actually like little breakfasts pies…like they are supposed to! Pop Tarts Ingredients: Easy Pie Crust 2 cups all-purpose flour ½ cup vegetable oil 1/3 cup milk ( 1 T. dry non-instant powdered milk or 2 T. instant milk + 1/3 cup water) ½ tsp. salt Filling: Use anything you would normally find in a Pop Tart. Jams and jellys are great for fruit filling. I also love honey and chopped nuts inside. Method: Mix flour, salt, and dry milk powder together. Add oil and mix until mixture is crumble, then add water (or fresh milk if that is what you are using). Stir until mixture forms a ball of dough. Roll dough between two sheets of parchment paper to form a rectangle.Cut dough into rectangles 6 inches wide by 5 inches high. Place filling on one half of the dough leaving ½ inch around sides. Fold over and pinch sides together with a fork to close. Place on baking sheet lined with parchment paper and bake at 350 for 15-20 minutes or until golden brown. (Taken from Everyday Food Storage)   Back to School Survival: Whole Wheat Banana Bread Okay, so my all time favorite breakfast is a boiled egg and a slice of a quick bread with a glass of milk. It keeps me full, tastes great, is easy to clean up, and my kids will even eat it! It is my go-to breakfast. I just make large batches of quick bread like this ultra delicious whole wheat banana bread and freeze them so they are easy to pull out of the freezer. And here is my tip for perfectly boiled eggs….are you ready…put the eggs in the pot and fill with water. Put the pot on the burner and turn to high. When the water boils, leave it for 5 minutes and then cover and remove from heat for 15 minutes. Perfect boiled eggs every time! Low-Fat Whole Wheat Banana Bread 4 T margarine (or butter), softened ¼ C applesauce 2 eggs (2 T. Dehydrated Eggs +1/4 C. Water) 2 T skim milk or water ¾ C packed light brown sugar 1 C mashed banana (2-3 medium bananas) 1 ¾ C Whole Wheat Flour 2 t baking powder ½ t baking soda ¼ t salt (optional) ¼ C coarsely chopped walnuts or pecans (optional) Beat margarine, applesauce, eggs, milk, and brown sugar in large mixer bowl until smooth. Add banana and blend at low speed; beat at high speed 1 to 2 minutes. Combine flour, baking powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350º F until bread is golden and toothpick inserted in center comes out clean (55 to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and cool to room temperature.   Gluten Free Peanut Butter Cookies Ingredients 1 cup creamy peanut butter 1 cup granulated sugar plus more for rolling the cookies in 1 large egg – lightly beaten with a fork 1 teaspoon baking powder 1 teaspoon vanilla extract Directions Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking liners. In a large bowl mix the peanut butter with 1 cup sugar. Stir until well blended. Add the egg, baking powder and vanilla. Stir well. Pour some additional sugar in a small bowl. Take 1 tablespoon the dough and roll in a ball. Roll the dough ball in the sugar and place on prepared baking sheet. Repeat with the rest of the dough. Savory Peach Chicken Ingredients 2 tablespoons olive oil 6 boneless, skinless chicken thighs salt and pepper 1 medium onion, diced 1 green pepper, chopped 1 red pepper, chopped 2 cloves garlic, mined 1 – 26 ounce jar BAKER Natural Peach Pie Filling1 tablespoon gluten-free soy sauce ½ teaspoon crushed red pepper (more or less depending on how spicy you want it) Juice of 1 lemon Directions Heat a large skillet over medium-high heat. Add the olive oil and heat. Season the chicken with some salt and pepper and brown in the hot oil, about 3 or 4 minutes per side. Remove the chicken to a plate, add the onion and peppers and cook until they start to brown and soften, about 5 minutes. Add the garlic and cook for 30 seconds. Add the peach pie filling, soy sauce, crushed red pepper and stir to combine. Add the chicken along with any juices that have accumulated on the plate, cover the skillet, turn heat down to medium and cook until the chicken is cooked through, about 10 minutes. Add the lemon juice, stir and serve. Servings This gluten free recipe makes 6 servings.