Back to School with Quick Breakfasts and Brown Bag Lunches
|
In the Press
Grab your copy of the September issue of Better Homes and Gardens, dedicated to Stylemakers and featuring Katie Brown! Get a sneak peek of Katie's breezey weekend beach getaway and snag recipes and entertaining tips for a casual Sunday dinner party. On newsstands now!
A Note from Katie...
When the summer comes to an end, the wind picks up, the shadows get a little longer, and if you listen closely, you can hear a high-pitched chatter of excitement and mourning. That’s right, it’s back to school season, and kids everywhere are scurrying around, packing up their summer playthings and getting ready for a new year of reading, writing, arithemetic, lunch and recess! I remember getting very excited at the beginning of every grade when I was in school. There were all the brand new pencils, books, and outfits with new teachers and new friends to make. Each year felt like a truly significant step in the road to becoming a grown-up-- or even, as it sounded so big and important at the time, a teenager. My seven-year-old daughter has the same feeling. She goes around asking just about anyone, of pretty much any age, if he or she is a teenager. It’s flattering for my middle-aged friends, but sometimes I wonder what she thinks a teenager really is!  One of the most momentous occasions in my school days was when I started to pack my own lunch. For years, either my mother or my older sister would make me a sandwich, slice an apple or an orange, and put it in a brown paper bag for me to take to school the next day. Sometimes I would get some cookies or a cupcake, and these were special days- not only could I enjoy the treats at lunch myself, but they were great currency for trading in the lunchroom. When it came time for me to take care of my lunch myself, I started simple. Peanut butter and jelly sandwiches. The PB and J is something of a miracle, really. It’s about as easy as it gets, and even the pickiest kids seem to enjoy it. As long as the bread’s not soggy, a PB and J is sure to please. I enjoyed making them for myself, and I liked eating them, too. PB&J French Toast Roll-Ups Recipe Eventually, I learned a few other recipes, but peanut buter and jelly is still a winner. Making these PB and J French Toast Roll-Ups is a surefire way to shake things up and make an even better sandwich. Ever since the first time I showed this dish on television, it has been my most requested recipe for kids. Enjoy!  PB&J French Toast Roll-Ups Serves 12 What you'll need... 12 slices of bread 1 jar peanut butter 1 jar jelly 5 eggs 1/2 cup milk 2 teaspoons vanilla 4 tablespoons butter Powdered sugar Getting started... 1. Remove crusts from bread and spread one half of each slice with the peanut butter, the other with jelly. Roll the bread, beginning with the jelly end. 2. In a medium bowl, mix the eggs, milk and vanilla. 3. Heat a large griddle or skillet and melt butter. Dip each roll into the egg mixture to coat. Let excess drip off. Cook rolls until golden brown in color. 4. Place on serving dish and dust with powdered sugar.
Brighten up!
Make your table shine with plates and bowls in bright patterns and colors from Katie Brown Simply at Meijer.
 |
Not sure where to start with plans for a new kitchen? Let the Sub Zero & Wolf Appliance Selector guide you through your choices.
Ease the stress of painting your house with Rhino Shield North East's smart waterproof and windproof system.
|
Connect with us: