With the first day of school almost here for most schools, parents are busy getting their kids signed up and everything else that goes with being ready for that first important day. Summertime routines are a bit more relaxed, so establishing a routine before the actual first week of school can be helpful. Such things as establishing a set bedtime and a morning alarm and encouraging your children to eat a healthy breakfast. This could mean a bowl of cereal along with fruit, yogurt or toast.

One suggestion would be to make pancakes or waffles and freeze them ahead of time. They can be tossed into a toaster or microwave for 30 seconds and ready to eat. It is important for children to start their day with a good breakfast as it fuels their bodies and minds for the day and will help them with concentration, memory and mood.

Freezer-Friendly Pancakes

This recipe may take a little time to prepare ahead, but it will be worth the extra time once school day mornings are here and time is rushed.

Ingredients

1 1/2 cups flour

3 1/2 teaspoons baking powder

1 tablespoon white sugar

1/4 teaspoon salt

1 1/4 cups milk

3 tablespoons butter, melted

1 large egg

Instructions

Combine together in a large bowl the flour, baking powder, sugar and salt and whisk well. Combine and whisk in a separate mixing bowl, the milk, melted butter, and egg. Mix well the wet ingredients into the dry ingredients until all are combined well. A few lumps are OK.

Heat a griddle or frying pan over medium high heat. Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook until bubbles form and edges are dry for 2-3 minutes, then flip over for a short time and finish cooking the other side until lightly brown. Complete this until all batter is used. Cool pancakes completely and enjoy.

To Flash Freeze: Place the cooled pancakes in a single layer on a baking sheet lined with parchment paper. Freeze for 20 minutes. Once frozen, stack pancakes, placing a small square of parchment paper between each one. Wrap the stack in foil and return to the freezer. Pancakes will store for up to 3 months in the freezer. Microwave frozen pancakes on high for 30 seconds for one or up to 1 minute for 3 pancakes.

Homemade Salsa

Tomatoes should be in abundance for those who garden, and salsa is a favorite of many. Tomatoes offer a lot of health benefits, which include heart health and reduced risk of certain cancers and are a good source of vitamin A and C, potassium and fiber.

Ingredients

4 cups peeled and chopped tomatoes

2 cups green peppers, chopped

1 cup hot peppers (optional)

1 cup onion, chopped

2 teaspoons salt

3 cloves garlic

1 6-ounce can tomato paste

1/2 cup cider vinegar

1 teaspoon cumin

Instructions

Combine all ingredients in a pan; bring to a boil. Reduce heat; simmer for 20 minutes. Put in jars; seal.

Frozen Corn

Freezing fresh garden corn is a great way to preserve the delicious flavor for a later dinner treat. Be sure to cool the corn in ice water before placing it in freezer bags or containers for freezing. Don’t forget to remove as much air as possible from the freezer bags to avoid any freezer burn.

Ingredients

10 cups uncooked corn

3 tablespoons sugar

1 1/2 teaspoons salt

1 1/2 cups water

1 stick margarine

Instructions

Mix sugar, salt, water and margarine in a large kettle. Add uncooked corn; bring it to a boil and let it boil for 3 minutes. Cool kettle in ice water. Put corn in containers and freeze.

Chocolate Marshmallow Bars

I had relatives over for lunch recently who are grand “chocolate lovers,” and made these Chocolate Marshmallow Bars and they were a hit! The combination of chocolate chips, peanut butter and soft marshmallows makes this a great tasting treat.

Ingredients

3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup oleo, softened

3 eggs

1 teaspoon vanilla

2 to 3 tablespoons cocoa

Remaining Ingredients

12 ounces marshmallows

12 ounces chocolate chips

1/2 cup peanut butter

2 cups Rice Krispies

Instructions

Preheat the oven to 350 degrees. Mix the first eight ingredients and beat for 1 minute. Pour into a 9-by-13-inch greased pan and bake for 10 to 15 minutes.

Sprinkle a 12-ounce package (small) marshmallows over the warm bar mixture. Return to the oven for 1 minute and then place in the refrigerator to cool. Melt a 12-ounce package of chocolate chips and 1/2 cup peanut butter. Add 2 cups of Rice Krispies; mix together. Spread this mixture over marshmallows. Let cool before cutting into bars. Enjoy.