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Daylight Savings first started in Germany in 1916 to save energy during World War I. The United States started this change in 1918, but this was repealed after only one year. Then the United States reinstated this practice in 1942 and called it “War Time.�

The point behind Daylight Savings Time was to move an hour of sunlight from the early morning to the evening so people could make more use of daylight

No matter if you like the change or not — it is here. Personally, I like and dislike it. Having more time after dinner (supper) to be outside doing chores and yard work with the family is great, but getting small children in bed with daylight is difficult.

What about dinner? It takes a lot of planning ahead with the dinner/supper hour. When the family hits the door, you hear “what to eat?� Everyone is starving, and Mom must be prepared.

Today we will share some quick but filling meals, some pop in the oven casseroles, soups and sandwiches. Please share some of your favorites by emailing me at mmsavage21145@gmail.com so I can share some favorites from other households.

BROCCOLI CHEESE CASSEROLE

Large bunch broccoli, 2 cups chopped sharp cheddar cheese, 2 eggs (lightly beated), 1 can cream of mushroom soup, 1/2 cup mayonnaise, 1/2 cup chopped onions, 4 tbsps softened butter, 1 1/2 cups herbed seasoned stuffing mix.

Rinse and steam broccoli until slightly tender. Grease a 11-by-7-inch casserole dish and arrange broccoli in the dish. Sprinkle cheddar cheese on top and set aside. Preheat the oven to 350 degrees. In a bowl combine eggs with cream of mushroom soup, mayonnaise and chopped onions. Mix well and spread over cheese. Combine softened butter with herbed seasoned stuffing mix and place on top of broccoli mixture in a casserole. Bake for 30 minutes.

BISHOPVILLE SQUASH CASSEROLE

2 eggs, 1 tbsp sugar, 1 1/2 cups shredded sharp cheddar cheese (divided), 1/2 cup mayonnaise, 1/2 tsp salt, 1/4 tsp black pepper, 1-pound yellow summer squash (cut into 1/4-inch slices), 1/4 cup plain breadcrumbs.

Preheat the oven to 350 degrees. Coat a 1 1/2 quart casserole dish with cooking spray; set aside. In a large bowl, with a fork, beat eggs and sugar until frothy. Add 1 cup cheese, mayonnaise, salt and pepper; mix well. Stir in squash and pour mixture into prepared casserole dish. Sprinkle with breadcrumbs and bake for 30 minutes. Remove from the oven, top with remaining cheese, and bake for 10 to 15 additional minutes, until heated through and the cheese is golden.

COUNTRY BEAN SUPPER

This is a very hearty combination of different types of beans combined with your choice of hamburger such as turkey or bison or the healthy 90/10 beef. This recipe is easy to make, very filling and simply add a roll to complete the meal. Perfect for a busy day dinner, Saturday lunch or hungry teens.

1 lb beef, 1 cup diced onion, 1/4 cup fried bacon, 45-oz can pork and beans, 15-oz can kidney beans (drained), 15-oz can butter beans (drained), 15-oz can cannellini beans (undrained), 1 tsp salt, 1/2 tsp black pepper, 1 tbsp vinegar, 2 tbsps water, 1 cup ketchup, 1/2 cup brown sugar, 1 tbsp liquid smoke.

Brown beef with diced onion until well-cooked then drain. In a crockpot place the beef and onion mixture with fried bacon, drained and broken into pieces, pork and beans, one 15 kidney beans, butter beans, cannellini beans, salt, pepper, vinegar, water, ketchup, brown sugar and liquid smoke. Mix slightly, place lid on crock pot, turn on low heat and cook for 4 to 6 hours. Serve with rolls.

POTATO SOUP

4 cups peeled and cubed potatoes, 1 cup diced celery, 1 cup coarsely chopped onion, 2 to 2 1/2 cups water, 2 tsps salt, 3 tbsps butter or margarine, 1 tbsp dried parsley flakes, black pepper, 1 cup milk, 1 cup whipping cream.

Cook potatoes in a soup pot with celery, chopped onion, water, salt, butter or margarine, dried parsley flakes and black pepper to taste. Cook until potatoes, celery and onions are tender then mix in milk and whipping cream, stirring constantly until soup is thickened. Serve immediately.

CROCK POT BEEF ROAST

2-to-3-pound beef roast with fat on the bottom, 1 qt beef flavored stock, salt, black pepper, peeled potatoes (quartered), carrots (unpeeled), several onions (quartered)

Spray the bottom of a crockpot and turn on high to heat the oil. In the meantime, rinse the roast with cool water, drain, and place in the crock with a fat side on the bottom. Pour beef flavored stock juice from a quart container — any brand — reserving the rest. Sprinkle the top of the roast with light salt and black pepper. Place the lid on top and continue cooking. Peel several potatoes, cut them in quarters and place in a bowl of cool water. Add several unpeeled carrots to the water, chopping them into quarters, unless you use the small carrots. Peel several onions, chop them into quarters. Drain water from veggies, place them in a crockpot around the roast. Add more liquid only if needed. Do not cover roast with liquid. Reserve the remaining beef stock. Place lid on, turn to medium heat and cook until beef and veggies are tender. You may need to add additional seasonings — after about 70 — 80 minutes cooking I drop a couple of brown gravy seasoning liquid drops in the stock for further seasoning, continue to cook until tender. Before adding any additional seasoning, taste test to see if it is necessary. When beef and veggies are tender, remove from the juice, in a casserole dish place veggies around the beef, adding a small amount of juice, about 1/2 inch. Cover tightly, save remaining juice to add some dumplings or a thickened brown gravy.

How about breakfast for dinner? Here are a few for just the occasion.

SLOW COOKER CINNAMON ROLL CASSEROLE

Cooking spray, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 tsp ground cinnamon, 2 (16.3-oz.) cans refrigerated southern homestyle biscuits (such as Pillsbury Grands! Southern Homestyle) separated and cut into fourths, 1/2 cup plus salted butter (melted), 2 tbsps salted butter (softened), 4 large eggs, 1/4 tsp kosher salt, 2/3 cup plus 2 to 3 tbsps half-and-half (divided), 2 tsps vanilla extract (divided), 1/2 cup chopped toasted pecans,1 (3-oz.) package of cream cheese (softened), 2 1/4 cups (about 9 oz.) powdered sugar (divided).

Line bottom and sides of a six-quart slow cooker with aluminum foil; lightly coat foil with cooking spray. Stir together granulated sugar, brown sugar and cinnamon in a small bowl. Toss together biscuit pieces and 1/2 cup melted butter in a large bowl until biscuits are coated. Working in batches, add biscuits to granulated sugar mixture, and toss to coat; transfer biscuits to prepared slow cooker. Sprinkle any remaining sugar mixture over biscuits in a slow cooker.

PANCAKE CASSEROLE

Cooking spray, Pancakes, 6 large eggs, 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup granulated sugar, 1 tsp vanilla bean paste, 1/4 tsp kosher salt, unsalted butter, maple syrup.

Lightly coat a 13-by-9-inch baking dish with cooking spray. Arrange pancakes in a baking dish in three rows, overlapping slightly, starting at one long end. Whisk together eggs, cream, milk, sugar, vanilla and salt in a bowl. Slowly pour mixture over pancakes. Cover and refrigerate for at least 8 hours or up to overnight. Preheat the oven to 350 degrees. Bake the casserole, covered, in a preheated oven for 25 minutes. Uncover and continue baking until the center is set, about 25 minutes. Let stand for 5 minutes. Dot with pats of butter. Drizzle with syrup.