In homes throughout Converse County, families are lamenting the end of summer. School and fall sports practices start on Monday, as do classes at Casper College.

So what to do when trips are completed and back-to-school shopping is over?

Hold them close, let them wear pajamas all day, and make these fun recipes to celebrate family time for just a few days more.

Bacon, Egg and Maple Grilled Cheese

6 slices thick-sliced bacon

2 tablespoons maple syrup

7 tablespoons unsalted butter, softened

4 large eggs

9 slices cheddar (about 7 ounces), one of them quartered

8, ¹⁄³- to ½-inch-thick slices brioche or other dense bread

Preheat the oven to 375 degrees. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.

Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.

Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.

Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.

Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. Makes 4 sandwiches.

(Recipe courtesy Food Network Kitchens)

Homemade Berry Frozen Yogurt

3 cups whole plain yogurt (cold from the fridge)

½ teaspoon vanilla

½ cup cream (cold from the fridge)

1 tablespoon corn syrup

¾ cup fine/fruit sugar

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1 cup berries (coarsely crushed)

In a large bowl whisk together the yogurt, vanilla, cream, corn syrup and fine sugar for approximately 2 minutes, then stir in the berries.

Pour the mixture into the ice cream machine** and churn until thick (like soft ice cream) or thicker if you wish. Serve immediately. Or place in a container with a lid and freeze until firm like ice cream, 6 hours or overnight.

Remove from freezer and let sit 10-15 minutes before scooping and serving. Enjoy.

**Read ice cream maker instructions before use.

Breakfast Pizza

1 pound ground breakfast sausage

1 (8 ounce) package refrigerated crescent rolls

1 cup frozen hash brown potatoes, thawed

1 cup shredded cheddar cheese

5 eggs

1/4 cup milk

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees.

Brown sausage and drain. Separate crescent roll dough into eight triangles. Place in an ungreased 12-inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.

Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with Parmesan cheese.

Bake in preheated oven until eggs are set, about 25 to 30 minutes.

(Recipe from Allrecipes.com)

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Follow community news editor Sally Ann Shurmur on Twitter @WYOSAS


Community News Editor

Sally Ann Shurmur arrived at the Star-Tribune to cover sports two weeks after graduating from the University of Wyoming and now serves as community news editor. She was raised in Laramie and is a passionate fan of Cowboys football, food and family.

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