Series

Peach Cobbler Biscuits Ingredients 1 can biscuits 2 fresh peaches, diced 2 tbsp brown sugar 1 tsp cinnamon 1 tsp vanilla extract 2 tbsp butter, melted Powdered sugar for garnish

Back to school season is almost here, and that means it's time to start building healthy habits to ensure your kids have a successful school year. Dr. Elizabeth Block, a child and adolescent psychiatrist with Trinity Health IHA Medical Group shares what you need to consider. 

Brandon Hudson welcomes Rico Beard from 97.1 The Ticket to discuss the NCAA's new eligibility rules, the path for athletes who have turned pro to return to college, and how the changes could impact the collegiate athletic environment.

Grilled or Pan Roasted Sea Scallops with Michigan Sweet Corn Basil Broth and Micro Greens Method: 1. Marinate the shrimp up to 2 hours  under refrigeration. 2. Either in a hot skillet or on the grill carefully cook the shrimp until they are firm and opaque. 3. Ladle about 4 oz. of Michigan Sweet Corn Basil Broth into a rimmed bowl or plate and neatly arrange the shrimp around the plate. 4. Garnish with a small amount of micro greens. Marinade for Shrimp or Fish Ingredients: (enough for 3-4 lbs of fresh seafood) 6 fluid oz Olive oil 2 fluid oz Lemon, grapefruit, lime or orange juice 2 cloves of garlic, minced 1 tsp. Salt 1 tsp. fresh ground pepper 1 Tb Parsley, Basil or Cilantro, chopped (based on flavor pairing of other items) Method: Mix all ingredients together and pour over fish or shellfish. Refrigerate for 30 minutes or up to 2 hours. Michigan Sweet Corn Basil Broth Ingredients to make approximately 1.5 qt of broth: 1 lb   Michigan sweet corn 1 qt  chicken or light vegetable stock 2 Tbls fresh squeezed lemon juice 1 lb assorted mushrooms  ½ cup fresh parsley, chopped ¼ cup fresh basil, chiffonade 2 ounces extra virgin olive oil Salt and pepper to taste Optional White truffle oil (1/2 teaspoon) Optional Crème (2 ounces) Method: 1. Shuck the fresh corn removing all the silks and cut the kernels from the cob carefully ensuring you are not cutting into the cob. 2. Using the back of the knife, scrape down the sides of the cob to remove all of the milk from the cob. 3. Scrape all of the corn and residual juices into a small pot. Add stock. 4. Place over the fire and bring to the high simmer. 5. Reduce heat and cook until the corn is tender. 6. Using a blender or food processor, puree the hot mixture until it's creamy and lightly thicken, but the texture of the corn is still present. 7. Add lemon juice, mushrooms, herbs and olive oil. 8. Simmer over low heat until the mushrooms are just cooked. 9. Season to taste with salt and pepper.

Acro Weekend Extravaganza takes place August 21-23.

Zee Moussa or 'Zee the Cook' shows how to make an anytime quesadilla with scrambled eggs, vegetables and other toppings. To connect with Zee, follow her on Instagram at ZeeTheCook, or you can email her at Zee@ZeeTheCook.com.  

Chef Russ Palmer from Busch's prepares a hatch chili, jicama and mango slaw. Hatch Chile Fest runs through August 23rd. For more visit, buschs.com.

Tickets can be purchased at benefitonthebaymi.org

As the back-to-school hustle kicks into high gear, keeping your kids energized and focused without a sugar crash can feel like a daily battle. Registered Dietitian Ashley Popovic from Blue Cross Blue Shield of Michigan stopped by to share stress-free snack ideas.

Parents can sign up for classes at thelittlegym.com

HELLA-PENO BURGER Ingredients • 1 lb bacon, cut into 1-inch pieces • 3 large onions, sliced (about 3 quarts) • 4 jalapenos, chopped • 1 1/2 cups brown sugar • 3 tbsp Worcestershire sauce • 3 tbsp white wine vinegar • 1 1/2 cups maple syrup • 2 sprigs fresh thyme Procedure 1. In a heavy pot, cook the bacon over medium heat until crispy but not burnt. 2. Add the sliced onions to the pot with the bacon fat. 3. Cook over medium-low heat, stirring occasionally, until the onions are deeply caramelized (30 to 45 minutes). 4. Add the chopped jalapenos and cook another 10 minutes until softened. 5. Stir in the brown sugar, Worcestershire, vinegar, maple syrup, and thyme. 6. Bring to a simmer, then reduce heat to low and simmer uncovered for 30 to 45 minutes, stirring  occasionally, until thick and jam-like. 7. Remove from heat, discard thyme stems, and cool completely before storing. Jalapeno Aioli Makes about 1 1/4 cups. Ingredients • 1 jalapeno, stemmed and roughly chopped • 2 garlic cloves • 1 tbsp fresh lime juice • 1 cup mayonnaise • 1/2 tsp sal