Breakfast for the Original Copy Officer Captain Family and OCS of 270,036 4/23/2021
- Katherine Victoria Vananderland
- Apr 22, 2021
- 6 min read
Today, I started late and was behind because I Just didn't feel good today. I have been frustrated all day its been a battle to just be alive. I love you OCS of 270,036 and Officer Captains. I dug deep and am in a new thought of making myself come back to life by being a parole or probation officer; then I can save more money to get my masters and I can do this once I heal from being disabled; while taking care of my mental health I will attend dbt classes for 2 years and then I'll be on my way with making a masters in Criminal Justice so I can go to law school to become a profiler/detective/investigator/lawyer that is the ten year goal. I took 17 years off of my life to be me, fight cancer, and grow up with school of tough nocks, 150 different jobs, moved at least 20 times in 17 years, overcame the opposition, and finally have a blue print for life. If I would have figured it out I would have never had OCS so they are the reason why I fight so hard and now I have pulled my life together on a bothersome day. It feels like Saturday I don't know why. I need prayers to keep my goals alive and I am thank full to all those being said. I feel like watching the city of angels right now I have on the angel Music.
Servings: 4 (2 pancakes each)
INGREDIENTS
1-3/4 cups All-Purpose Flour
1 Tbl Baking Powder
1 tsp Kosher Salt
2 cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 tsps. Vegetable Oil
1 cup Cinnamon Swirl
½ cup Vanilla Icing
Powdered Sugar (optional)
INSTRUCTIONS
Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.
Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion.
Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
Place two pancakes onto each serving plate. Drizzle the vanilla icing and sprinkle the powdered sugar over each stack of pancakes.
*Vanilla Icing is available at most major grocery stores.
CINNAMON SWIRL
Yield: 1 cup
INGREDIENTS
3 Tbls. Butter
5 oz. Brown Sugar
¾ tsp. Cinnamon
1 Tbl. Cream
INSTRUCTIONS
Melt the butter in a small pot. Add the brown sugar and cinnamon into the pot and cook until the sugar melts.
Add the cream into the pot and whisk to incorporate.
You can't beat the delicious combination of mushrooms, onions, peppers and cream cheese! Leave out the red pepper flakes for a less spicy taste.—Amy Lloyd, Madison, Wisconsin.
Ingredients
4 teaspoons canola oil, divided
1/2 pound sliced fresh mushrooms
1 small sweet red pepper, chopped
1 small sweet onion, chopped
1/2 teaspoon garlic salt
1/4 teaspoon onion flakes
1/4 teaspoon crushed red pepper flakes, optional
7 large eggs, lightly beaten
8 whole wheat English muffins, split and toasted
4 ounces reduced-fat cream cheese
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Directions
In a large skillet, heat 2 tsp. oil over medium heat. Add mushrooms, red pepper, onion and seasonings; cook and stir until mushrooms are tender, 5-7 minutes. Remove from pan.
Wipe skillet clean. Heat remaining 2 tsp. oil over medium heat. Add eggs; cook and stir just until eggs are thickened and no liquid egg remains. Add vegetables; heat through, stirring gently.
Spread muffin bottoms with cream cheese; top with egg mixture. Replace tops.
Nutrition Facts 1 sandwich: 265 calories, 11g fat (4g saturated fat), 173mg cholesterol, 487mg sodium, 30g carbohydrate (7g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 fat.
These easy, apple-y oats give your family a warm and cozy breakfast no matter how busy you are. —Teri Rasey, Cadillac, Michigan
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.
This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)
3/4 cup mandarin orange, vanilla or lemon yogurt
1 tablespoon honey
1/2 teaspoon grated orange zest
1/4 teaspoon almond extract
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Directions
Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.
Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.
My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina
Ingredients
1 pound reduced-fat bulk pork sausage
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, room temperature, lightly beaten
2 cups fat-free milk
2 tablespoons canola oil
2 tablespoons honey
Maple syrup, optional
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Directions
Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray.
Shape sausage into forty-eight 3/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake until cooked through, 15-20 minutes. Drain on paper towels.
In a large bowl, whisk flour, sugar, baking powder, salt and spices. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened.
Place a sausage ball in each mini muffin cup; cover with batter. Bake until lightly browned, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, with syrup if desired. Freeze option: Freeze cooled muffins in airtight freezer containers. To use, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts 4 mini muffins: 234 calories, 10g fat (3g saturated fat), 45mg cholesterol, 560mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 10g protein. Diabetic exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat.
This dish is simply delish. I'm glad a friend gave me the recipe. My family loves it, and so do I. —Mildred Sherrer, Fort Worth, Texas
Ingredients
1/2 cup plain yogurt
2 tablespoons honey
1 teaspoon grated lemon zest
1 teaspoon plus 2 tablespoons lemon juice, divided
3 medium ripe avocados, peeled and cubed
1 medium apple, chopped
1 cup halved seedless grapes
1 can (11 ounces) mandarin oranges, drained
1 medium firm banana, cut into 1/4-inch slices
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Directions
For dressing, mix yogurt, honey, lemon zest and 1 teaspoon lemon juice. Toss avocados with remaining lemon juice.
In a large bowl, combine remaining ingredients; gently stir in avocados. Serve with dressing.
Nutrition Facts 3/4 cup: 231 calories, 11g fat (2g saturated fat), 3mg cholesterol, 22mg sodium, 35g carbohydrate (25g sugars, 6g fiber), 3g protein.
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