Join “Jayni’s Kitchen” this week for “Kids Eat Free.”

Host Jayni Carey, her young neighbor Taylor Hodge and children’s songwriter Jim Cosgrove, aka “Mr. Stinky Feet,” will prepare the following recipes: Rise & Shine Breakfast Sandwiches, Strawberry and Banana Smoothie, Pizza Pillows and Peanut Butter & Jelly Bread. These recipes are all available online at www.ljworld.com.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Rise & Shine breakfast sandwiches

2 tablespoons butter, cut into small pieces

6 eggs

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup fresh spinach leaves, chopped

1/2 cup grape or cherry tomatoes, chopped

1/2 cup cheddar cheese, shredded

2 teaspoons vegetable or peanut oil

Canadian bacon rounds

4 English muffins

Preheat the oven to 350 degrees. Put the butter in an 8-inch round nonstick baking pan and place it in the oven for 5 minutes to melt the butter and heat the pan. Meanwhile, break the eggs into a large bowl, add the salt and pepper and whisk to combine. Stir in the spinach, tomatoes and cheese and pour the mixture into the hot baking pan. Bake for 23 to 25 minutes, or until the eggs are set, but still moist. Cool for about 10 minutes, then carefully remove the baked eggs from the pan by inverting them on to a plate, then inverting once more to get them top side up. Cool for 5 to 10 minutes more.

Pour the oil into a skillet and heat over medium heat. Add the Canadian bacon and brown lightly, 1 to 2 minutes each side. Split the muffins and toast them under the oven broiler. Using a 2 1/2-inch cookie or biscuit cutter, cut the baked eggs into circles. To assemble the sandwiches, place a Canadian bacon round on the bottom half of each toasted English muffin, top with the egg circles and cover each with a muffin top. Makes 4 sandwiches.

– Recipe by Jayni Carey

Pizza pillows

Honey Whole Wheat Pizza Dough:

1 cup whole-wheat flour, divided

1 1/2 to 2 cups all-purpose flour

1 package active dry yeast

1/4 teaspoon salt

1 cup warm water (125 to 130 degrees)

2 tablespoons honey

2 tablespoons vegetable oil or olive oil

2 cups pizza sauce, homemade or bottled

2 cups cooked sausage, or soy sausage-style crumbles seasoned with basil, rosemary and oregano

1 1/2 to 2 cups shredded mozzarella cheese, or soy mozzarella blend

2 cups chopped red, green or yellow bell peppers, broccoli or other vegetables

1/2 cup sliced black olives

Garlic-flavored olive oil

In a large mixing bowl, combine 1 cup whole-wheat flour and 1/4 cup of the all-purpose flour, yeast and salt. Add the warm water, honey and oil. Beat with an electric mixer on low speed for 1 minute, scraping the sides of the bowl as needed. Beat the mixture on high for 3 minutes. With a large spoon, stir in as much of the all-purpose flour as needed to form the dough into a ball. Place the dough on a floured surface and knead in enough of the remaining flour to make a smooth and elastic dough, 5 to 7 minutes. Place the dough in a greased bowl, cover with plastic wrap or a towel and let rise for 10 to 20 minutes.

Punch the dough down and divide it into 8 portions. Roll out one of the dough portions on a floured surface, making it as thin and round as possible. Place 1 heaping tablespoon of pizza sauce in the center of the rolled out dough circle, leaving at least 1 inch of the dough edges uncovered. Arrange the sausage, vegetables and olives on the sauce, keeping the fillings off the edges of the dough. Sprinkle with cheese. To make a pizza pillow, carefully lift one edge of the dough circle off the board and fold it over the fillings to form a half-moon-shaped pocket. Crimp the edges of the dough to keep the filling in. Repeat with remaining dough portions.

Place the pizza pillows on a greased baking sheet. Using the tip of a sharp knife, cut three small slits in the top of each pillow. If desired, brush the tops of the pillows with garlic-flavored olive oil before baking. Bake the pizza pillows in a 400-degree oven for 12 to 15 minutes, or until golden brown. The filling will be hot, so cool briefly before serving. Pass the remaining pizza sauce for dipping. Makes 8 pizza pillows.

Timesaver option: Substitute canned biscuits in place of the Honey Whole Wheat Pizza Dough to make the Pizza Pillows. Bake them in a 375-degree oven for 10 to 12 minutes.

– Recipe by Jim Cosgrove