East Texas Kitchen LIVE: Back-to-school recipes to get off to a good start

TYLER, Texas (KLTV) - I keep hearing adults and children alike saying, “I can’t believe it’s time to go back to school already!” I agree, this summer went by very quickly.

If you are feeling overwhelmed, here are some recipe ideas that may make you have a more lighthearted, excited feeling about getting started again.

Here are three easy recipes for you and the kiddos to enjoy.

One skillet meal for an easy evening together, via the Texas Beef Council:

Ground beef and pasta skillet primavera

• 1 pound Ground Beef (96% lean)
• 1 (14-1/2 ounces) canbeef broth (use water if that’s all you have)
• 1 cup uncooked pasta
• 2 zucchini or yellow squash, cut in half lengthwise, then crosswise into 1/2-inch slices
• 1 can (14-1/2 ounces) diced tomatoes
• 1-1/2 teaspoons Italian seasoning

Method:

Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.

Stir in broth, pasta, squash, tomatoes and Italian seasoning; bring to a boil. Reduce heat, cover and cook 9 to 11 minutes or until pasta and squash are almost tender and sauce is slightly thickened, stirring occasionally.

Mama Steph’s outrageously great peanut butter blondie bars

Ingredients:

1 cup plain flour

1 t. baking powder

1/2 t. salt

1 stick salted butter, melted and cooled

1 1/2 cups packed light brown sugar

2 large eggs

1 TBS + 1 tsp vanilla extract

1/2 cup crunchy peanut butter at room temperature (I would not suggest using natural for this recipe)

3/4 cup peanut butter chips

Method:

Preheat oven to 350 and line a 9″ square pan with greased foil, letting the foil hang over the sides for easy lifting from the pan after baking.

Combine flour, baking powder and salt in a mixing bowl. In mixer bowl, whisk butter and brown sugar until smooth.

Add eggs and vanilla and mix well; then add peanut butter.

When well-blended, add the flour mixture and mix until just incorporated; then add the peanut butter chips. Mix until evenly distributed.

Pour into the pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out with relatively few crumbs stuck to it.

Cool in the pan for as long as you can stand to wait, then remove using the foil and cut into squares.

I have found that the easiest way to cut brownies and bars is to remove from pan with the foil and place on a cutting board, then cut with a bread knife or other long knife.

Frozen peanut butter-banana bark

Ingredients

3 ripe bananas

Creamy peanut butter

Dark chocolate chips, melted

salted peanuts

Method:

Peel the three bananas. Place them on a wax or parchment paper lined sheet pan. Top with another sheet of the paper.

Grab a second sheet pan, and press it down on top of the bananas until bananas are flattened.

Spread a generous layer of creamy peanut butter across the bananas. (If it’s too hard to spread, put the peanut butter in the microwave for 15 or 20 seconds to thin it a bit, then spread.)

Place the sheet pan in the freezer and let it freeze completely solid before proceeding.

Remove from freezer, then melt a cup of chocolate chips in the microwave in 20 second increments, stirring in between each 20 second cycle. When it’s melted, spread it over the frozen bananas, completely covering, then sprinkle with the peanuts. Place back in the freezer to solidify again.

When frozen solid, remove from the freezer and break or cut into snack-sized pieces. Enjoy!