Breakfast for 4/15/21 for the Original Copy Officer Captain Family and OCS of 270,036
- Katherine Victoria Vananderland
- Apr 14, 2021
- 8 min read
This is what will advance you into the Kingdom of God for when no one is looking we can make our miracles happen!
Today is your birthday day so celebrate YOU!
Ingredients
3-1/2 cups water
1/4 teaspoon salt
2 cups quick-cooking oats
3 tablespoons sugar
1 teaspoon vanilla extract
2 teaspoons cinnamon-sugar
1/2 cup whole-berry cranberry sauce
1/4 cup chopped walnuts, toasted
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Directions
In a large saucepan, bring water and salt to a boil. Stir in oats. Cook 1 minute over medium heat, stirring occasionally.
Remove from heat; stir in sugar and vanilla. Top servings with cinnamon-sugar, cranberry sauce and walnuts.
Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 1 cup: 293 calories, 8g fat (1g saturated fat), 0 cholesterol, 156mg sodium, 53g carbohydrate (21g sugars, 5g fiber), 7g protein.
Ingredients
1/2 cup packed brown sugar
2 tablespoons lemon juice
2 tablespoons molasses
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 medium apples, peeled and cut into 1-inch slices
2 cups steel-cut oats
2 large eggs
2-1/2 cups water
2 cups 2% milk
1 cup refrigerated vanilla dairy creamer
Optional: Chopped pecans and additional milk
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Directions
Mix first 8 ingredients. Place apples in a greased 4-qt. slow cooker. Top with brown sugar mixture, then with oats.
Whisk together eggs, water, milk and creamer; pour over oats. Cook, covered, on low until oats are tender, 4-1/2 to 5 hours. If desired, serve with pecans and additional milk.
Editor's Note: This recipe was tested with Coffee-mate Natural Bliss vanilla coffee creamer. Test Kitchen TipsSteel-cut oats give this oatmeal more texture than old-fashioned or quick-cooking oats. If you start this before going to bed and cook it longer than 5 hours, you'll risk burning the outside edges of the oatmeal mixture. Health Tip: The oats plus apples add up to 5g fiber per serving, which will help keep you feeling full longer.
Nutrition Facts 1 cup: 290 calories, 7g fat (3g saturated fat), 49mg cholesterol, 109mg sodium, 53g carbohydrate (30g sugars, 5g fiber), 7g protein.
Ingredients
2 tablespoons olive oil
2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch cubes
1 medium onion, chopped
2 small zucchini, shredded (about 3 cups)
4 frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices
1/2 cup chopped roasted sweet red peppers
6 cherry tomatoes, quartered
1/4 teaspoon salt
1/8 teaspoon onion flakes
1/2 cup shredded cheddar cheese
4 large eggs
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Directions
In a large skillet, heat oil over medium-high heat. Add potatoes and onion; cook and stir 4-6 minutes or until potatoes are crisp-tender. Stir in zucchini and sausage; cook 4-6 minutes longer or until the vegetables are tender.
Gently stir in red peppers, tomatoes, salt and pepper; sprinkle with cheese. With back of spoon, make four wells in potato mixture; break an egg into each well. Reduce heat to medium. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
Nutrition Facts 1 serving: 316 calories, 22g fat (7g saturated fat), 209mg cholesterol, 552mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 14g protein.
Ingredients
8 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
4 teaspoons chicken bouillon granules
16 large eggs, lightly beaten
Optional:Minced fresh parsley, tarragon and chives
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Directions
In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. If desired, sprinkle with parsley, tarragon and chives.
Nutrition Facts 3/4 cup: 304 calories, 24g fat (11g saturated fat), 464mg cholesterol, 692mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 15g protein.
Ingredients
1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons light corn syrup
1 cup chopped pecans
12 slices Italian bread (1/2 inch thick)
2 large tart apples, peeled and thinly sliced
6 large eggs
1-1/2 cups milk
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
CARAMEL SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 tablespoon light corn syrup
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Directions
In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13x9-in. baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top.
In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until lightly browned.
In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.
Nutrition Facts 1 serving: 854 calories, 46g fat (19g saturated fat), 282mg cholesterol, 722mg sodium, 102g carbohydrate (72g sugars, 5g fiber), 14g protein.
Ingredients
1 package white cake mix (regular size)
2 large eggs, room temperature
2/3 cup water
1/2 cup all-purpose flour
1/4 cup canola oil
TOPPING:
1 cup packed brown sugar
3/4 cup chopped pecans
1/4 cup butter, melted
DRIZZLE:
1 cup confectioners' sugar
1 tablespoon light corn syrup
1 tablespoon water
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Directions
Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan.
In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Mix confectioners' sugar, corn syrup and water until smooth; drizzle over cake. Serve warm.
Nutrition Facts 1 piece: 281 calories, 12g fat (3g saturated fat), 27mg cholesterol, 208mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 3g protein.
Ingredients
2 cups 1% cottage cheese
1 carton (15 ounces) reduced-fat ricotta cheese
2 tablespoons minced fresh parsley
1 jar (26 ounces) meatless spaghetti sauce
9 uncooked lasagna noodles
2 medium carrots, shredded
1-1/2 cups broccoli florets
4 ounces fresh mushrooms, sliced
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
2 cups fresh spinach
2 cups shredded part-skim mozzarella cheese
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Directions
Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce.
Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.
Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts 1 piece: 252 calories, 6g fat (4g saturated fat), 24mg cholesterol, 759mg sodium, 27g carbohydrate (10g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Ingredients
1 package (1 ounce) dried porcini mushrooms
1 cup boiling water
1 package (16 ounces) small pasta shells
6 tablespoons butter, cubed
1 cup chopped baby portobello mushrooms
1 shallot, finely chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
1/2 cup pumpkin or amber ale
2 cups shredded sharp white cheddar cheese
1 cup shredded fontina cheese
1 teaspoon salt
1 cup soft bread crumbs
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Directions
Preheat oven to 350°. In a small bowl, combine dried porcini mushrooms and boiling water; let stand 15-20 minutes or until mushrooms are softened. Remove with a slotted spoon; rinse and finely chop. Discard liquid. Set aside mushrooms. Cook pasta according to package directions for al dente.
Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in milk and beer. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until slightly thickened. Stir in cheeses, salt and reserved porcini mushrooms.
Drain pasta; add to mushroom mixture and toss to combine. Transfer to a greased 13x9-in. baking dish. Top with bread crumbs. Bake, uncovered, 35-40 minutes or until golden brown.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts 1-1/2 cups: 723 calories, 33g fat (19g saturated fat), 97mg cholesterol, 968mg sodium, 74g carbohydrate (9g sugars, 4g fiber), 30g protein.
Ingredients
2 cups old-fashioned oats
1 cup Wheaties
1 cup whole almonds
1 cup pecan halves
1 cup sweetened shredded coconut
4-1/2 teaspoons toasted wheat germ
1 tablespoon sesame seeds, toasted
1 teaspoon ground cinnamon
1/4 cup butter, melted
2 tablespoons maple syrup
2 tablespoons honey
1 can (20 ounces) pineapple tidbits, drained
1 can (15 ounces) mandarin oranges, drained
1 cup halved green grapes
2 to 3 medium firm bananas, sliced
1 cup sliced fresh strawberries
4 cups vanilla yogurt
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Directions
In a large bowl, combine the first 8 ingredients. Combine the butter, syrup and honey; drizzle over oat mixture and stir until well coated. Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 30 minutes, stirring every 10 minutes. Cool on a wire rack; crumble granola into pieces.
Combine the fruits in a large bowl. For each parfait, layer 2 tablespoons yogurt, 2 tablespoons granola and 3 rounded tablespoons fruit in a parfait glass or dessert bowl. Repeat layers. Sprinkle with remaining granola. Serve immediately.
Nutrition Facts 1 parfait: 327 calories, 17g fat (6g saturated fat), 13mg cholesterol, 104mg sodium, 39g carbohydrate (26g sugars, 4g fiber), 8g protein.
Caramel-Pecan Sticky Buns
Ingredients
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1/4 cup sugar
3 tablespoons canola oil
2 teaspoons salt
3-3/4 to 4-1/4 cups all-purpose flour
FILLING:
1/4 cup butter, softened
1/4 cup sugar
3 teaspoons ground cinnamon
3/4 cup packed brown sugar
1/2 cup heavy whipping cream
1 cup coarsely chopped pecans
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Directions
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.
Nutrition Facts 1 sticky bun: 405 calories, 19g fat (6g saturated fat), 26mg cholesterol, 450mg sodium, 55g carbohydrate (23g sugars, 2g fiber), 6g protein.
Ingredients
12 to 18 bacon strips
1 teaspoon butter
6 large eggs
Freshly ground pepper, optional
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Directions
Preheat oven to 325°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels.
Lightly grease 6 muffin cups with 1 teaspoon butter. Cut 6 bacon strips crosswise in half. Line bottom of each muffin cup with 2 bacon halves. Line sides of each muffin cup with 1 or 2 whole bacon strips. Break an egg into each cup.
Bake until whites are completely set and yolks begin to thicken but are not hard, 12-18 minutes. If desired, sprinkle with pepper.
Nutrition Facts 1 bundle: 311 calories, 28g fat (9g saturated fat), 225mg cholesterol, 447mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 13g protein.
Ingredients
1/3 cup finely chopped onion
1 tablespoon butter
3 cups cubed day-old bread
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg, lightly beaten
10 bacon strips
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Directions
In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients.
In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.
Nutrition Facts 2 each: 348 calories, 30g fat (11g saturated fat), 79mg cholesterol, 613mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 7g protein.
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