Easy breakfast foods work for dinner

After days and days of leftovers, the thought of turkey could easily make one cringe. The consumption of any more tryptophan could very well sleep through the rest of the semester. A simple change in cuisine may wake you from your turkey-induced slumber. Breakfast for dinner is easy and it's not turkey. Here are a few quick and simple recipes. \nInstead of the usual ho-hum pancakes, a few simple ingredients will most definitely turn your flapjacks into a tastier (not to mention healthier) meal.\nBlueberry-granola Pancakes\n2 tablespoons butter\n1 cup pancake mix (Hungry Jack Light & Fluffy works well)\n1/2 cup water\n1/2 cup fresh or frozen blueberries\n2 granola bars (crunched)\n1/2 teaspoon vanilla\nMelt butter in a large non-stick skillet over medium-low heat. Mix pancake mix and water. Add in vanilla and granola bars -- batter will be very thick. Spoon generous ¼ cup of batter on skillet for each pancake. Drop in three to four pancakes, leaving space between the batter. Place blueberries on top of each pancake. Cook pancakes until brown on bottom and some bubbles begin to break around edges. Flip pancakes until brown on bottom and firm to touch in center. Repeat with remaining batter in two more batches. Serve pancakes with syrup.\nMakes four servings.\nEggs Benedict is a daunting dish for a student pressed for time. Here is a more college-friendly take on the dish.\nMock Eggs Benedict\n2 English muffins or bagels\n1/2 cup shredded cheddar or American cheese\n1 3 ounce package cream cheese with chives (cut up)\n1/2 cup milk \n4 eggs\n1/8 teaspoon pepper\nToast muffins or bagels. Combine cheeses, milk and 1/8 teaspoon pepper in a medium skillet. Cook and stir over medium heat until cheese melts. Break one egg into a cup. Carefully slide into cheese mixture. Repeat with other eggs. Cover. Cook over medium-low heat for three to five minutes. Top each bagel or English muffin half with one egg. Stir cheese mixture and spoon over eggs.\nMakes four servings.\nHere is a fool-proof recipe from my non-cooking aunt who is notorious for burning everything. This dish makes even auntie seem like quite the chef.\nHash Brown Casserole\n1 pound package frozen hash brown potatoes, unthawed\n1 can cream of celery soup, undiluted\n1 and 1/2 cups (packed) shredded cheddar cheese (about 6 ounces)\n1/2 cup sour cream\n1/2 finely chopped onion\n1/2 cup corn flakes\nPreheat oven to 350°. Spray an 8-by-8-by-2-inch glass baking dish with non-stick cooking spray. Combine potatoes, soup, cheese, sour cream and chopped onion in a large bowl. Transfer mixture to baking dish. Bake until top is slightly golden, about 35 to 45 minutes. Sprinkle with corn flakes. Bake until golden brown, about five minutes.\nMakes four to six servings.\nAll of these recipes are easily changeable, unless, of course, you are heartbroken that Thanksgiving is gone. If that is the case, turkey bacon can be a simple answer. Otherwise, enjoy these easy, unconventional dishes for your next dinner.