Breakfast For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/14/21

Its Monday, after a long weekend have a light breakfast to enjoy to start your day off on the right foot. I don't know why but the recipe is making it double space. May this meal bless your body and bring you energy for the big day ahead!

Bing Cherry-Amaretti Genius

When Bing cherries are in season, I make this fruity custard-style fool. The sweet cherries and whipped cream balance perfectly with the sour cream. —Mary Ann Lee, Clifton Park, New York

Ingredients

• 1 envelope unflavored gelatin

• 1/3 cup cold water

• 1 cup sour cream

• 1/2 cup sugar

• 1 tablespoon lemon juice

• 1/2 teaspoon almond extract

• 1/2 teaspoon vanilla extract

• 2 cups coarsely chopped fresh Bing or other dark sweet cherries, divided

• 1 cup heavy whipping cream

• 1 cup coarsely crushed amaretti cookies (about 16 cookies)

• Optional toppings: Fresh mint leaves, Bing cherries and additional crushed amaretti cookies

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Directions

• In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes.

• Place sour cream, sugar, lemon juice, extracts, 1 cup cherries and gelatin mixture in a blender; cover and process until cherries are pureed. Transfer to a large bowl.

• In a small bowl, beat cream until soft peaks form. Remove 1/2 cup whipped cream; reserve for topping. Gently fold remaining whipped cream into cherry mixture. Fold in crushed cookies and remaining chopped cherries. Divide mixture among 8 dessert dishes. Refrigerate at least 2 hours.

• Serve with reserved whipped cream and optional toppings as desired.

Nutrition Facts 1 serving: 323 calories, 19g fat (10g saturated fat), 41mg cholesterol, 26mg sodium, 36g carbohydrate (32g sugars, 1g fiber), 4g protein.

Bacon ‘n’ Egg Sandwiches

I came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. —Ann Fuemmeler, Glasgow, Missouri

Ingredients

• 1/2 cup sour cream

• 8 slices bread

• 4 green onions, chopped

• 4 slices American cheese

• 2 hard-boiled large eggs, cut into 1/4-inch slices

• 8 cooked bacon strips

• 2 tablespoons butter, softened

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Directions

• Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter.

• Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts 1 sandwich: 461 calories, 27g fat (13g saturated fat), 137mg cholesterol, 887mg sodium, 32g carbohydrate (6g sugars, 2g fiber), 19g protein.

Mediterranean Omelet

This fluffy omelet gives us reason to rush to the breakfast table. For extra flair, add a chopped fresh herb such as basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario

4 large eggs

• 1/4 cup water

• 1/8 teaspoon salt

• Dash pepper

• 1 tablespoon butter

• 1/4 cup crumbled feta or goat cheese

• 1/4 cup chopped tomato

• 1 green onion, chopped

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Directions

• In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.

• When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

Nutrition Facts 1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.

Cappuccino Muffins

Ingredients

• ESPRESSO SPREAD:

• 4 ounces cream cheese, cubed

• 1 tablespoon sugar

• 1/2 teaspoon instant coffee granules

• 1/2 teaspoon vanilla extract

• 1/4 cup miniature semisweet chocolate chips

• MUFFINS:

• 2 cups all-purpose flour

• 3/4 cup sugar

• 2-1/2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1 cup 2% milk

• 2 tablespoons instant coffee granules

• 1/2 cup butter, melted

• 1 large egg

• 1 teaspoon vanilla extract

• 3/4 cup miniature semisweet chocolate chips

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Directions

• In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

• Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

Nutrition Facts 1 muffin with 1 tablespoon spread: 273 calories, 14g fat (9g saturated fat), 44mg cholesterol, 261mg sodium, 34g carbohydrate (20g sugars, 1g fiber), 4g protein.