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NORTHWOODS COOKS: Easy back-to-school breakfasts

Overnight oats with chia seeds and fresh, sliced bananas is one of many varieties that can be made with the basic recipe. Garnished with shaved chocolate and drizzled with honey, it is a quick and easy breakfast.

With kids back in school, here are a few ideas for breakfasts that are easy to make ahead of time and have ready for busy mornings, providing a protein-rich start to the day.

Bisquick Sausage Balls

6 cups Bisquick baking mix

2 pounds shredded extra-sharp cheddar cheese

1 pound sage-flavored pork sausage at room temperature

1 pound hot pork sausage at room temperature

Preheat oven to 300 degrees. Grease a baking sheet. Mix baking mix, cheddar cheese, sage-flavored pork sausage and hot pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet. Bake in preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes. May be refrigerated and heated in the morning.

This recipe is from

Breakfast Bombs

3 slices bacon, cut into 1/2-inch pieces

2 tablespoons butter, divided

4 eggs, whisked

salt and ground black pepper to taste

1 (17.5 ounce) can refrigerated cinnamon roll dough or plain dough

1-1/4 cups shredded cheddar cheese

5 tablespoons cream cheese, softened

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels. Preheat oven to 400 degrees. Grease a 9-inch pie plate. Melt 1 tablespoon butter in nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper. Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle. Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup cheddar cheese and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely. Place rolls seam-side down in the prepared pie plate. Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper. Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving. May be refrigerated and reheated the next morning.

Recipe by Julie Hubert from

Overnight oatmeal

These oats are prepared the night before so they're ready eat in the morning. Five flavor options will keep breakfast interesting.

Base recipe:

1/2 cup old fashioned rolled oats

1/2 cup unsweetened almond milk , plus more to thin if desired (dairy milk may also be used)

1/4 cup plain fat-free greek yogurt

1 fair pinch fine sea salt or table salt

1 - 3 tsp honey or maple syrup

Add oats, almond milk, yogurt, salt and honey or maple syrup to a 16 oz. jar or bowl. Add mix-ins listed for desired flavor. Stir, cover and refrigerate overnight. Thin with more almond milk if desired and add toppings in the morning. These additions are added to the base recipe above.


1/3 cup pumpkin

1/4 teaspoon cinnamon

1 pinch each nutmeg and cloves

1/8 teaspoon vanilla extract

Top with 1 tablespoon each dried cranberries and pumpkin seeds just before eating.


2 - 3 teaspoons cocoa powder to taste

1 tablespoon creamy peanut butter (optional)

1/2 well-ripened banana, mashed

1/4 teaspoon vanilla extract

Top with 1/2 tablespoon mini chocolate chips and 1 tablespoon shredded toasted coconut just before serving.

Berry Chia Seed:

1/2 cup fresh berries such as strawberries , blueberries or raspberries (chop strawberries)

1/4 teaspoon vanilla extract

1 1/2 tsp chia seeds

Banana Almond Flax:

1 small ripe banana , mashed

1 tablespoon creamy almond butter

1 tablespoon ground flax seeds

3 drops almond extract (pour it in the lid first so you don't add too much)

Apple Autumn Spice:

1/2 cup chopped crisp, sweet apples

1/4 teaspoon ground cinnamon

1 pinch ground nutmeg

Top with 1 tablespoon chopped pecans just before serving.

These recipes are from the "Cooking Classy" website.