Breakfast for the Original Copy Officer Captain Family and OCS of 270,036 for 4.22.01
- Katherine Victoria Vananderland
- Apr 20, 2021
- 9 min read
Good Morning, Happy Earth Day lets Kick off Go Green Now with a bang and fireworks celebration! Call as many people as you can to see if they will pledge money for the environment and advocate for the endangered animals. We are raising funds for Medicine and the Go Green Now project. Tell them your story and your battle and what our fund situation is and try to raise money for the 270,036 OCS and we will in turn Pray for them and give them access to our website that has daily meals on it and motivational words of God.
Get Involved today get your Wrist Band and Advocate for Healing of Cancer and good health:
1 (800) 523-8078
Today, you rise, tomorrow you run, and yesterday is just an illusion behind you. You shape your reality today to Run the World and Celebrate good days of health and healing. We declare over our mind, body, and soul healing right now. That God would give us the words of Leadership and Purpose to Rule the world to pray for all cancer to be gone and just an afterthought of the day. May you run without pain, walk with joy, and crawl to the gym if its open to celebrate your battle one day at a time. I am for you, with you, walking beside you, in the trenches, and I am Katherine Victoria VanAnderland, today, tomorrow, and all the days forward from this day fourth may you be healed of your cancer and it be just an illusion in your rear view mirror.
This blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. —Lori Snedden, Sherman, Texas
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
1 large egg, room temperature
1/2 cup whole milk
1 cup fresh or frozen blueberries
1 cup chopped pecans
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter
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Directions
Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan.
For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts 1 slice: 476 calories, 26g fat (11g saturated fat), 66mg cholesterol, 323mg sodium, 57g carbohydrate (30g sugars, 3g fiber), 6g protein.
We discovered this easy French toast recipe in Mexico. We couldn't figure out what made the French toast so delicious until we learned the secret was vanilla. Since then, we've added a touch of vanilla to our waffle and pancake recipes, and it makes all the difference. —Joe and Bobbi Schott, Castroville, Texas
Ingredients
8 large eggs, lightly beaten
2 cup 2% milk
2 tablespoons sugar
4 teaspoons vanilla extract
1/8 teaspoon salt
24 slices day-old sandwich bread
Optional toppings: Butter, maple syrup, fresh berries and confectioners' sugar
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Directions
In a shallow dish, whisk together the first 5 ingredients. Preheat a greased griddle over medium heat.
Dip bread in egg mixture, allowing to soak 30 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.
Nutrition Facts 2 slices: 218 calories, 6g fat (3g saturated fat), 127mg cholesterol, 376mg sodium, 30g carbohydrate (9g sugars, 1g fiber), 10g protein. Diabetic exchanges: 2 starch, 1 medium-fat meat.
I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin
Ingredients
1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper
Directions
In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.
Crustless Quiche Recipe Tips Is a frittata the same as a crustless quiche? The difference between a frittata and a crustless quiche comes down to the ingredients. Fritatta recipes typically call for eggs and very little additional dairy, while quiche recipes (whether crustless or with a crust) usually include milk, cream or half-and-half in addition to eggs. As a result, frittatas are often more like an omelet in texture while quiches are more like a savory, creamy egg pie. The two are also baked in different pans: frittatas are often baked in an oven-safe skillet, quiches in a pie pan.Why is my crustless quiche watery? Crustless quiche "comes together" in the oven as the egg proteins bind from the heat, but this process also squeezes out water. The key to preventing a soggy quiche is to cook it slowly and possibly remove it from the oven early—while the center is still a touch wobbly—so that residual heat can finish the cooking. Also make sure to cook out, dry or remove any excess moisture from your mix-ins (such as vegetables and meats), which could also contribute to a soggy quiche.How do you keep a crustless quiche from sticking? Generously grease the pie plate you are cooking your crustless quiche in to ensure an easy release and minimal sticking. A good cooking spray or healthy slathering of butter should do the trick!Can you freeze a crustless quiche? Yes! After baking, allow your crustless quiche to cool completely. Wrap the quiche tightly in plastic wrap, followed by foil, then freeze it for up to 3 months. To reheat, unwrap the quiche, place it back in the pie plate, and heat it in the oven until thawed and completely heated through. Research contributed by Mark Neufang, Taste of Home Culinary Assistant Nutrition Facts 1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.
I used to make this bacon breakfast pizza for my morning drivers when I worked at a delivery place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. —Cathy Shortall, Easton, Maryland
Ingredients
1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil, divided
6 large eggs
2 tablespoons water
1 package (3 ounces) bacon bits
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
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Directions
Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. pan. Prick thoroughly with a fork; brush with 1 tablespoon oil. Bake until lightly browned, 7-8 minutes.
Meanwhile, whisk together eggs and water. In a nonstick skillet, heat remaining oil over medium heat. Add eggs; cook and stir just until thickened and no liquid egg remains. Spoon over crust. Sprinkle with bacon bits and cheeses.
Bake until cheese is melted, 5-7 minutes.
Bacon Breakfast Pizza Tips Is breakfast pizza a Midwestern thing? Casey’s General Store, a convenience store chain in Iowa, is famous for their breakfast pizza, which they introduced in 2001. The popularity of breakfast pizzas has spread across the country and can be enjoyed at any time of day!Should bacon be cooked before putting it on pizza? Yes, bacon should be cooked before putting it on pizza for two reasons: pizza has a short bake time so the bacon wouldn’t cook through and the uncooked bacon would make the pizza greasy.Which is the best cheese for pizza? The best cheese for pizza is one that has great meltability and elasticity. That puts mozzarella at the top of the list for most people. But other options include provolone, cheddar, Colby, Edam and Gruyere. Want more breakfast pizza options? Check out arugula and mushroom breakfast pizza, Hawaiian breakfast pizza and spring brunch pizza.
Nutrition Facts 1 piece: 352 calories, 20g fat (8g saturated fat), 169mg cholesterol, 842mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 20g protein.
Ingredients
1/2 pound sliced fresh mushrooms
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese
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Directions
In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt.
In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.
Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.
Nutrition Facts 2 each: 275 calories, 21g fat (12g saturated fat), 194mg cholesterol, 486mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 16g protein.
BLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. —Priscilla Detrick, Catoosa, Oklahoma
Ingredients
1/4 cup Vanilla Greek Yogurt w/ Honey
5 slices bread, toasted
4 slices process American cheese
12 bacon strips, cooked and crumbled
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
4 large eggs
1 medium tomato, halved and sliced
1/2 cup shredded cheddar cheese
2 green onions, thinly sliced
Shredded lettuce
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Directions
Preheat oven to 325°. Spread mayonnaise on 1 side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon.
In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon.
In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.
Nutrition Facts 1 serving: 594 calories, 42g fat (16g saturated fat), 251mg cholesterol, 1262mg sodium, 25g carbohydrate (7g sugars, 1g fiber), 27g protein.
Because these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa
Ingredients
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
1/4 cup butter, melted
10 teaspoons strawberry preserves
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Directions
In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar.
Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves.
Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).
Nutrition Facts 1 each: 178 calories, 5g fat (3g saturated fat), 12mg cholesterol, 323mg sodium, 31g carbohydrate (14g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama
Ingredients
2 medium sweet red peppers, julienned
1 medium sweet yellow pepper, julienned
1 large red onion, sliced
3 tablespoons olive oil, divided
3 garlic cloves, minced
2 medium yellow summer squash, thinly sliced
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 package (8 ounces) cream cheese, softened
1/4 cup heavy whipping cream
2 teaspoons salt
1 teaspoon pepper
6 large eggs, room temperature
8 slices bread, cut into 1/2-inch cubes (about 6 cups), divided
2 cups shredded Swiss cheese
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Directions
In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside.
Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan.
Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.
Nutrition Facts 1 piece: 453 calories, 31g fat (15g saturated fat), 202mg cholesterol, 938mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 19g protein.
Start your day with a smile. This fruit, yogurt and granola parfait is so easy to make. If you like, use whatever favorite fresh fruits are in season and are looking best at the supermarket. —Diana Laskaris, Chicago, Illinois
Ingredients
4 cups fat-free vanilla yogurt
2 medium peaches, chopped
2 cups fresh blackberries
1/2 cup granola without raisins or Kashi Go Lean Crunch cereal
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Directions
Layer half the yogurt, peaches, blackberries and granola into 4 parfait glasses. Repeat layers.
Nutrition Facts 1 serving: 259 calories, 3g fat (0 saturated fat), 7mg cholesterol, 6mg sodium, 48g carbohydrate (27g sugars, 7g fiber), 13g protein.
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