Breakfast For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/18/21

TGIF you made it to Friday and you will see many more; today the pollution is so bad its a 65 on the list for safety its a yellow for air quality; stay in doors and may today be a better day I'll resume exercise on Friday. Its to bad to be outside today. May the holy spirit bless you with a day of happiness and harmony and good health!

TASTE OF HOME

Birthday Cake Waffles

These super fun waffles—soft on the inside, crisp on the outside—taste just like cake batter! They are quick to whip up anytime, but would make birthday mornings feel even more special. —Andrea Fetting, Franklin, Wisconsin

Ingredients

• 1 cup all-purpose flour

• 1 cup (about 5 ounces) confetti cake mix or flavor of choice

• 2 tablespoons cornstarch

• 3 teaspoons baking powder

• 1/4 teaspoon salt

• 2 tablespoons rainbow sprinkles, optional

• 2 large eggs, room temperature

• 1-3/4 cups 2% milk

• 3/4 to 1 cup plain Greek yogurt

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• CREAM CHEESE FROSTING:

• 4 ounces softened cream cheese or reduced-fat cream cheese

• 1/4 cup butter, softened

• 1-1/2 to 2 cups confectioners' sugar

• 1/2 teaspoon vanilla extract

• 1 to 3 tablespoons 2% milk ***Organic****

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 300°. Combine the first 5 ingredients and, if desired, rainbow sprinkles. In another bowl, whisk eggs, milk, yogurt and extracts. Add yogurt mixture to flour mixture; mix until smooth.

• Preheat waffle maker coated with cooking spray. Bake waffles according to manufacturer’s directions until golden brown. Transfer cooked waffles to oven until ready to serve.

• For frosting, beat cream cheese and butter on high until light and fluffy, 2-3 minutes. Gradually beat in confectioners' sugar, 1/2 cup at a time, until smooth. Beat in vanilla. Add enough milk to reach desired consistency. Spread over warm waffles. For a cakelike look, cut waffles into fourths and stack them; decorate with birthday candles.

Nutrition Facts 1 waffle: 528 calories, 22g fat (13g saturated fat), 115mg cholesterol, 695mg sodium, 72g carbohydrate (45g sugars, 1g fiber), 10g protein.

TASTE OF HOME

Apples 'n' Cream Pancake

This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio

Ingredients

• 1/2 cup 2% milk

• 2 large eggs, room temperature

• 1/2 cup all-purpose flour

• 1/4 teaspoon salt

• 1 to 2 tablespoons butter

• 1/4 cup packed brown sugar

• 3 ounces cream cheese, softened

• 1/2 cup sour cream

• 1/2 teaspoon vanilla extract

• 1-1/2 cups thinly sliced unpeeled apples

• 1/4 cup chopped walnuts

Buy IngredientsPowered by Chicory

Directions

• In a small bowl, combine milk, eggs, flour and salt. Beat until smooth. Heat a cast-iron or ovenproof skillet in at 450° oven until hot. Add butter to the skillet; spread over entire bottom. Pour in batter; bake for 10 minutes or until golden brown.

• Meanwhile, combine sugar and cream cheese. Blend in sour cream and vanilla. Fill pancake with 3/4 cup cream cheese mixture and top with apples. Spread remaining cream cheese mixture over apples and sprinkle with nuts. Cut into wedges and serve immediately.

Nutrition Facts 1 piece: 265 calories, 16g fat (8g saturated fat), 108mg cholesterol, 204mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 7g protein.

Spinach-Mushroom Scrambled Eggs

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas

Ingredients

• 2 large eggs

• 2 large egg whites

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1 teaspoon butter

• 1/2 cup thinly sliced fresh mushrooms

• 1/2 cup fresh baby spinach, chopped

• 2 tablespoons shredded provolone cheese

Buy IngredientsPowered by Chicory

Directions

• In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.

• Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Nutrition Facts 1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.

Sausage, Egg and Cheddar Farmer's Breakfast

This hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning. —Bonnie Roberts, Newaygo, Michigan

Ingredients

• 6 large eggs

• 1/3 cup 2% milk

• 1/2 teaspoon dried parsley flakes

• 1/4 teaspoon salt

• 6 ounces bulk pork sausage

• 1 tablespoon butter

• 1-1/2 cups frozen cubed hash brown potatoes, thawed

• 1/4 cup chopped onion

• 1 cup shredded cheddar cheese

Buy IngredientsPowered by Chicory

Directions

• Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan.

• Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

Test Kitchen tipsIf you don’t have frozen hash brown potatoes handy, use parcooked cubed potatoes.

Nutrition Facts 1 cup: 330 calories, 24g fat (11g saturated fat), 364mg cholesterol, 612mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 20g protein.