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December 2025
Knox County Beekeepers Assoc.
BEGINNER BEEKEEPING CLASSES START IN FEBRUARY
Have you ever thought about becoming a beekeeper? Have you tried beekeeping in the past with little or no success? Do you have a child that shows an interest in nature? If the answer is yes to any of these questions then you really need to check out our new beekeeper classes in February. Once a year we offer classes for people that want to know how to become a successful beekeeper at the local level. Sure, you can go to countless sites online to get an idea of what it takes to get into beekeeping but that can never replace the kind of local knowledge you need to be successful in beekeeping.
Our 2026 beginner classes 1 & 2 will be held on Feb. 7 and Feb. 21, respectively. You can find out more about them by scanning the QR code above or by going to https://knoxbees.org/beginner-classes-1 online. Children between the ages of 8 and 18 may attend free with a paying adult. For the first 25 children that sign up we will the waive class 1 fee for their accompanying adult. Children attending these classes will be welcomed into our KCBA Kids Club where they can attend special bee yard meetings and classes created specifically for young beekeepers. Additionally, they can qualify for generous scholarships to help them get started in beekeeping.
ABOUT US
The Knox County Beekeepers Association was founded in 2012. We are a 501(c)(3) organization that welcomes donations to support our objective to promote the further interest and improvement of apiculture and to educate beekeepers and the public about bees and beekeeping.
We do so by holding monthly meetings on the third Monday of every month and by participating in many events throughout the year with a heavy focus on sharing the fascinating world of honey bees with the children of Knox County.
Interested in learning more about our organization, how to be a member or how to provide youth scholarships?
Connect with us at our website, www.knoxbees.org, or by contacting president Jeff Gabric at 740-760-0300 or jeff@mybeesupply.com.
Recipes Breakfast make-ahead
Breakfast Biscuit Balls
Christmas Morning Breakfast Casserole
• 6 slices of white bread, cubed
• 7 large eggs
• 1 can refrigerated crescent rolls or biscuits
• 8 oz. bacon, ham or sausage (cooked & crumbled)
• 4 eggs (scrambled & cooked)
• 8 tablespoons shredded cheddar cheese
• 1 egg, beaten (for egg wash) & 1 tbsp. water
• 1 lb. pork sausage, cooked/crumbled
• 2 cups milk
Separate each biscuit in half. Press each into a 4-inch round. Spoon 1 heaping tablespoon full of each eggs, meat & cheese onto center of each round. Gently fold edges up and over lling; pinch to seal. In small bowl, make egg wash by mixing remaining egg and water. Brush on biscuits on all sides. Bake at 350o 15-18 minutes, until golden brown Tip: Also works great in an Air-Fryer!
BERRY Oatmeal Bake
• 1 & 3/4 cups milk (dairy or nondairy)
• 2 large eggs
• 1/2 cup maple syrup
• 1/4 cupnsalted butter, melted and slightly cooled
• 1/4 cup unsweetened applesauce or mashed banana
• 3 cups old-fashioned whole rolled oats
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 red pepper, seeded and diced
• 1 teaspoon Worcestershire sauce
• 1/2 cup sweet onion, diced
• 2 cups shredded cheddar cheese
• 1 tsp vanilla extract
• 1 teaspoon dijon mustard
• 1/4 teaspoon of both salt/pepper
cooking spray. Spread the cubed bread evenly in the bottom of
Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with cooking spray. Spread the cubed bread evenly in the bottom of casserole dish.
Top with cooked sausage, then peppers, onions and cheese.
In a medium bowl beat eggs, milk, Worcestershire sauce, dijon, salt and pepper. Pour egg mixture on top of casserole. Bake 50-55 min. until set.
• 1 & 1/2 cups fresh or frozen berries (do not thaw)
• Topping: 1/2 cup chopped walnuts or pecans
Preheat the oven to 350°F. Spray a 9×9 inch square pan, or an 11×7 inch rectangle pan with nonstick spray. Any similar size pan that holds around 3 quarts works. Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts, if desired. Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal. Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, if desired. Cover leftovers tightly and refrigerate for up to 1 week.
