Breakfast for the Original Copy Officer Captain Family and the 270,036 of the OCS

Options, Options, to have the best breakfast in the world and enjoy a glass of cheers to celebrate one more day you did it one more week over cancer I am so proud of you its going to be gone pretty soon. You just keep telling it has no power or control over your mind or body. There is not room left for it in your body. Keep working hard have a great rest of the week and happy mid-week you got this!

Gluten-Free Mimosa Floats

Ingredients

• 1-1/2 cups champagne or Ginger Ale in place of the champagne

• 1/2 cup no-pulp orange juice

• 1 cup vanilla ice cream

• Shaved dark chocolate candy bar, optional

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• Pour 6 tablespoons champagne and 2 tablespoons orange juice into a 6-ounce champagne flute. Stir in 1/4 cup vanilla ice cream; if desired, top with chocolate shavings. Repeat with remaining ingredients

Vegetarian Pull-Apart Caramel Coffee Cake

Ingredients

• 2 tubes (12 ounces each) refrigerated buttermilk biscuits

• 1 cup packed brown sugar

• 1/2 cup heavy whipping cream

• 1 teaspoon ground cinnamon

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Directions

• Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits.

• Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

Nutrition Facts 5 pieces : 204 calories, 8g fat (3g saturated fat), 10mg cholesterol, 457mg sodium, 31g carbohydrate (16g sugars, 0 fiber), 3g protein.

TASTE OF HOME

Italian Eggs Benedict with Pesto Hollandaise

Ingredients

• 1/2 cup butter, cubed

• 1 tablespoon prepared pesto

• 4 large egg yolks

• 2 tablespoons water

• 1 tablespoon lemon juice

• 2 teaspoons white vinegar

• 4 large eggs

• 8 thin slices prosciutto or deli ham

• 4 fresh basil leaves

• 4 slices tomato

• 4 slices Italian bread (1 inch thick), toasted

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• In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly.

• Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.

• Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.

• To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately.

Nutrition Facts 1 serving: 525 calories, 39g fat (19g saturated fat), 457mg cholesterol, 1092mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 21g protein.

Three-Cheese Hash Brown Bake

Ingredients

• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted

• 1 cup sour cream

• 1 teaspoon garlic powder

• 1/2 teaspoon pepper

• 1 package (32 ounces) frozen cubed hash brown potatoes, thawed

• 2 cups shredded cheddar cheese

• 1 cup grated Parmesan cheese

• 1/2 cup shredded Swiss cheese

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Directions

• Preheat oven to 350°. In a large bowl, mix soup, sour cream, garlic powder and pepper until blended. Stir in remaining ingredients.

• Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 55-65 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.

Nutrition Facts 3/4 cup: 262 calories, 14g fat (8g saturated fat), 45mg cholesterol, 523mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 11g protein.

Bacon-Stuffed Mushrooms

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 1/4 teaspoon garlic powder

• 8 bacon strips, cooked and crumbled

• 1 tablespoon chopped green onion

• 1 pound whole fresh mushrooms, stems removed

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Directions

• Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion.

• Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.

Nutrition Facts 1 stuffed mushroom: 51 calories, 4g fat (2g saturated fat), 12mg cholesterol, 79mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

Watch Us Make: S’mores Stuffed French Toast

Ingredients

• 2 large eggs

• 1-1/2 cups 2% milk

• 10 whole graham crackers, coarsely crushed (about 1-3/4 cups)

• 1 tablespoon butter

• 8 slices French bread (3/4 inch thick)

• 1/2 cup milk chocolate chips

• 1/2 cup miniature marshmallows

• Chocolate syrup, optional

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Directions

• In a wide shallow bowl, whisk eggs and milk until blended. Place graham cracker crumbs in another wide shallow bowl.

• Grease a griddle with butter; heat over medium heat. Dip both sides of bread in egg mixture, then in crumbs, patting to help coating adhere. Place bread on griddle; toast 2-3 minutes on each side or until golden brown. Sprinkle chocolate chips and marshmallows over each of 4 toast slices; top with remaining toast. If desired, serve with chocolate syrup.

Test Kitchen tipsTo minimize mess, use a rolling pin to gently crush graham crackers in the unopened sleeve. Glass pie plates work nicely for dipping the bread into the eggs and crumbs.

Nutrition Facts 2 slices: 465 calories, 17g fat (8g saturated fat), 113mg cholesterol, 526mg sodium, 65g carbohydrate (27g sugars, 3g fiber), 13g protein.