Did you know that September is known as “Better Breakfast” month? Perhaps it is because the month of September is when schools are starting and harvest time is approaching.

It is important to have a healthy, balanced breakfast to start the day. Eating a healthy breakfast can help to improve a person’s energy levels, concentration, and overall health. If a person skips breakfast, chances are that it will result in eating unhealthy foods as the day progresses. Some feel eating a good breakfast contributes to weight loss because it sets the tone for the way you eat the rest of your day.

Sunday Brunch Casserole

Ingredients

1 pound cooked and crumbled bacon or ham cut into bite-size pieces

12 eggs

1 cup milk

1 package (16 ounces) frozen hash browns thawed

1 cup cheddar cheese

1 small can mushrooms drained

1 small onion, chopped

1 green pepper, chopped

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon dill weed

Instructions

Combine all ingredients and pour into a 9-by-13-inch greased pan. Bake at 350 degrees for 45-60 minutes. The casserole is done when the eggs are set in the center and lightly browned on top. This casserole can be prepared the night before and refrigerated for the next morning.

Zucchini Casserole

Because zucchini has a lot of water content, it is advised to draw out the excess moisture so that your casserole does not become soggy. To do this, place the zucchini in a colander and sprinkle it generously with kosher salt. Let it sit for 15-20 minutes to draw out the liquid. Once this is done, you may continue with your recipe.

Ingredients

2 cups seasoned bread crumbs

1/4 cup melted butter

1 pound hamburger

1 1/2 cups grated carrots

1/4 cup chopped onion

1 can cream of chicken soup

1 cup sour cream

8 cups cubed zucchini

Instructions

Brown hamburger and onion together; drain. Cook zucchini until tender-crisp. Add all ingredients together and bake in a 9-by-13-inch casserole dish for 30 to 40 minutes at 350 degrees.

Pumpkin Spice Bars

When I think of fall, I think of pumpkins, hayrides, and leaves changing into beautiful orange and yellow colors. Fall also puts me more into the mood of baking things like apple pie and pumpkin bars. Fall is probably my favorite time of the year because of these things, along with the cooler days.

Ingredients

4 eggs

2 cups sugar

2 teaspoons cinnamon

1 teaspoon baking powder

2 teaspoons baking soda

1/2 teaspoon salt

1 cup oil

2 cups flour

1/2 teaspoon nutmeg

1 teaspoon pumpkin pie spice

1 can pumpkin

2 teaspoons vanilla

Instructions

Beat eggs and sugar until well blended, then add the rest of the ingredients. Pour into a greased jelly roll pan. Bake at 350 degrees for 20-25 minutes, until a toothpick comes out clean. Yield: 3-4 dozen bars, depending on how they are cut.

Frosting Ingredients

2 (8-ounce) packages cream cheese, softened

1 stick butter or margarine, softened

1 teaspoon vanilla

1 (16-ounce) bag powdered sugar

Frosting Instructions

Mix all ingredients together except for the powdered sugar. Next add 3/4 to 1 bag powdered sugar, blending ingredients together. Add powdered sugar a little at a time until you have the right consistency. Frost the bars and enjoy!

Pickle Wrap Dip

Many times at Christmas, I am asked to make pickle wraps, which is a favorite of our grandchildren. I may have to try this recipe instead, because it has all of the same ingredients, except it does not require the time it takes to do all the wrapping of pickles and slicing. This recipe would be a great dish to take to a football tailgating gathering.

Ingredients

2 (8-ounce) packages cream cheese

1 (16-ounce) carton sour cream

1 package Hormel dried beef

5 to 8 dill pickle stackers or spears

Ritz crackers

Instructions

Mix cream cheese and sour cream. Chop the dried beef and pickle stackers or spears. The number of pickles depends on individual taste. Mix into cream cheese-sour cream mixture and chill for 1 hour before serving. Serve with Ritz crackers.

Loretta’s Tips

1. Add a lump of butter or a few teaspoons of cooking oil to the water when cooking rice, noodles or spaghetti. It will keep it from boiling over and will also keep them from sticking together.

2. Add baking powder to mashed potatoes to make them lighter and use hot rather than cold milk to make them fluffier.

Loretta Krahling is a columnist with over 38 years of newspaper experience. If you have a favorite recipe you would like to share or if you have any questions, email them to Loretta at krahling93@gmail.com.