Back to School Tips Winner #3

 Amy Angelo

 

Her Back to School Tip:

We make TONS of pancakes on Sunday morning…after we eat our breakfast, i have the kids help me package up the leftovers in individual freezer bags.  The frozen pancakes can be quickly warmed up in the toaster or microwave during the week! They freeze wonderfully!

She wins a 4 pack of  Midstate Mills Pancake Mixes

You can be a winner also! Click here!

Back-to-School Tip Winner #1

Congratulations!

Jody Currin

Her winning tip -   I usually place a dollar in a note secretly hiding it in a pocket or book and on the note write to the best child a mom could ask for, here’s a little something extra to buy extras at lunch or to save for a rainy day, do good, mind your manners and tell your teacher that you appreciate them.

She wins a 4 pack of  Midstate Mills Pancake Mixes

You can be a winner also! Click here!

Back to School Tips Giveaway – Going on Now!

Click  on our Back to School tab under our profile pic!  There you can enter for an opportunity to win!!

What do you have to do to win?    Give us your Back to School Tips. The Midstate Mills Social Media Group will choose the best each day!

What kind of tips?   Any type!

It can be on lunches

It can be funny:)

It doesn’t matter,  we want your Back to School Tips!

The prize?  — A four pack of our wondrous Pancake Mixes delivered right to your front door anywhere in the the United States of America.  Just in time for Back to School!

Click HERE to submit your Back to Scho0l Tip

Also check for our recipes for great back to school snacks using our fabulous products!  

 

 

Savory Pizza Muffins – Out of the Ordinary

Give them a lunch that will be the envy of the cafeteria.  Pizza muffins are a way to break the sandwich routine.   The cornbread is made using tomato juice with a center of pepperoni and cheese as the finishing pizza touch. Pizza muffins are also great for after school, and have been known to appear even at breakfast!

Serve them with plenty of sliced fresh vegetables and some creamy Italian dressing used as a dip.  We baked them in a brownie pan that makes square muffins just for fun, but they work fine in regular muffin pans.

Tenda-Bake® Corn Meal Mixes come in white, yellow or buttermilk corn meal.  Use any of them to make this recipe.  If you have never tried this mix, you are in for a real Southern cornbread experience.  Not too fine or too coarse, this is the cornbread you have been looking for, nice and moist.

 

Pepperoni Pizza Muffins

 

Makes 12 muffins

1 ½ cups Tenda-Bake Self-Rising Corn Meal Mix

½ cup grated Parmesan cheese

1 tablespoon sugar (just to balance the tomato juice flavor, not to add sweetness)

1 large egg, lightly beaten

1/4 cup light olive oil (not extra virgin)

1 cup tomato juice (about 6 ounces)

6 ounces sliced mozzarella cheese, cut into 2- inch squares

36 pepperoni slices (about 4 ounces)

 

Preheat oven to 350 degrees.  Line muffin pans with paper liners or with nonstick cooking spray.

Combine corn meal mix, grated Parmesan cheese, and sugar in a large bowl.  Make a well in the center and add egg, olive oil and tomato juice.  Stir to combine.

Spoon 1 tablespoon of the batter into each muffin cup.  Spread to cover the bottom of the cup if needed. Top with a small slice of mozzarella cheese over each.  Place 3 pepperoni slices on top of the cheese layer and then and top with another slice of cheese.  Spoon remaining batter over the top, spreading if needed to cover the cheese.  Fill muffin cups no more than 2/3 full.

Bake for 30 minutes or until the muffins are set.

Remove to cooling rack and cook for 10 minutes.  Remove muffins from pan and eat warm or cool completely.

 

 

 

 

Maple Pancake Muffins Great for Back To School Breakfasts, Lunches, and Snacks

 

Before your child goes back to school, here is a fun idea for breakfast, lunch and afterschool snacks all rolled into one simple muffin.

Muffins have the advantage in that you can bake them and have them ready for a quick breakfast, to add to their lunch box, without any preparation on busy mornings.

Muffin making is about as simple as baking gets.  The only trick to it is to mix the batter only until the dry and the wet ingredients are combined.  If you mix too much, the muffins are no longer tender and don’t rise up as much.  Then scoop into muffin cups, for mini-muffins use a cookie scoop.  If you don’t have one, a spoon is fine.

Have a pancake lover at your house?  Try a pancake muffin packed with maple flavor right from the mix when you use Tenda-Bake Maple Burst Pancake Mix.

Why not make pancake muffins for breakfast, school lunch box treats or after school snacks?  These muffins have added apple. So you can sneak in a bit of fruit in these muffins.

One other thing about muffins, they freeze well.  Place them in freezer bags and keep them until you need them.  Pack them frozen in their lunch, they will thaw by lunch time.

 

Maple Pancake Muffin

 

Makes about 24 mini-muffins

¾ cup (about 2 apples) shredded chopped and peeled apple (Granny Smith is a good choice)

1 large egg

¼ cup vegetable oil

½ cup firmly packed brown sugar

1 ½ cups Tenda-Bake Maple Burst Pancake Mix

Preheat oven to 350 degrees.  Coat mini-muffin tins with nonstick cooking spray or line with paper liners.

Combine shredded apple, egg, vegetable oil and brown sugar in a large bowl.  Mixing until well combined.

Measure in the pancake mix and stir just until combined.  Scoop into muffin cups and fill no more than 2/3 full.

Bake for 15 minutes for mini-muffins or until lightly browned and a toothpick inserted is clean when removed.

These are delicious served either warm or cooled.

 

 

Love in a Lunch Box – Oatmeal Bars!

 

Children are excited about getting back to school, making new friends and just the excitement of a new beginning.  Even with all the anticipation, there is still the issue of getting out the door in the mornings.

For a smart start to the school year, bake and freeze breakfast and lunch box treats so you have them on hand for those hectic and busy mornings.

For these oatmeal bars, or most any bar cookies or brownies, they can be easily wrapped individually frozen.  So these are the perfect treat without purchasing pre-made items.  This recipe has oats, honey, and brown sugar.  Real food.  Next time you packaged treats read the label, most are loaded with preservatives and artificial ingredients.

When you bake at home, you know what they are eating in every delicious bite filled with love from your kitchen to their lunch box.

Oatmeal Bars

Makes 16 bars.

2 cups Southern Biscuit® Self-Rising Flour
1 1/2 cup + 1/3 cup old-fashioned or quick oats, divided
1/2 cup packed dark brown sugar
¾ cup (1 ½ sticks) butter, melted
1/3 cup honey
1 large egg, beaten
1 cup semi-sweet or dark chocolate chips

Preheat oven to 350 degrees. Combine flour, 1 ½ cup oats, brown sugar, butter, honey, and egg. Reserve ½ cup of flour mixture. Press remainder in an 8x8x2-inch baking dish that has been coated with non-stick cooking spray.

Sprinkle with chips. Stir the remaining 1/3 cup oats into the reserved flour mixture. Sprinkle over the chips. Bake for 18 to 20 minutes or until lightly browned. Cool completely and if desired cut and wrap into individual “to-go” servings.

Banana Chocolate Chip Muffins – Back to School Breakfast To Go

Back to School Breakfast To Go

Wake them up.  Did those feet hit the floor?  Are you getting dressed yet?  Help them find their shoes, brush their teeth, and get their backpack essentials  With all that, who has time to make breakfast?

They need a good breakfast that is easy, cold cereal often seems to be the only solution.  Want something more special? Muffins are the other fast and easy breakfast you can on hand ready to go.

This recipe is banana bread in a muffin shape so it is a moist and delicious grab and go breakfast that is best eaten at room temperature.  Muffins freeze well, so you can wrap these individually and then thaw in the microwave so you can have them anytime.

We baked these using Tenda-Bake 7-Grain Pancake Mix.  The pancakes rise up high and light with the nutty goodness of 7-Grains.  For the muffins, they will never know they are eating whole grain oats, flax seed, graham flour and whole wheat.  We added chocolate chips to make them even more kid-friendly, but you can leave them off if you like.

This is perfect thing for when they are running out the door on busy back to school mornings.

 

Banana Chocolate Chip Muffins

Makes 12 muffins

 

1 cup mashed banana (about 3 bananas)

1 large egg

½ cup sugar

¼ cup butter, melted and cooled

1 ½ cups Tenda-Bake 7-Grain Pancake Mix

1 cup chocolate chips

 

Preheat oven to 350 degrees.  Coat muffin pans with nonstick cooking spray or muffin liners.

Mash the banana leaving it slightly lumpy.   Stir in the egg and sugar.  Then add the cooled butter.  Mix the liquids until well combined.  Add the pancake mix and stir just until combined.

Fold in the chocolate chips.  Do not overmix.

Spoon batter evenly into muffin cups so that muffin cups are no more than 2/3 full.

Bake for 25 to 30 minutes or until lightly browned.  Cool for 10 minutes in pan, move to cooling rack to cool completely.

Muffins can be wrapped tightly in plastic wrap and then simply thaw overnight at room temperature when ready to serve.