Breakfast for the Original Copy Officer Captain Family Tuesday with 270,036 OCS's
- Katherine Victoria Vananderland
- Apr 5, 2021
- 7 min read
Cheers' to a beautiful breakfast morning I hope you were able to see the sunrise; I am sorry for falling apart today they took the algorithm away. I am being pressed to my max capacity and its not my fault. I am sorry this is so late for the menu for breakfast. I feel like dying, I feel like killing myself, I feel like I'm to big of a burden and I want to get rid of 3 Trillion people; then I could live the life God Intended.
Ingredients
1/2 teaspoon grated orange zest
2/3 cup orange juice
1/2 teaspoon grated lemon zest
1/3 cup lemon juice
1/3 cup packed light brown sugar
1 cinnamon stick
FRUIT SALAD:
2 cups cubed fresh pineapple
2 cups sliced fresh strawberries
2 medium kiwifruit, peeled and sliced
3 medium bananas, sliced
2 medium oranges, peeled and sectioned
1 medium red grapefruit, peeled and sectioned
1 cup seedless red grapes
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Directions
Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick.
Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.
Nutrition Facts 1 serving: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 28g carbohydrate (21g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fruit.
Ingredients
4 teaspoons grated orange zest
2-1/2 cups orange juice
1 cup half-and-half cream
3/4 cup superfine sugar
2 bottles (750 milliliters each) champagne or other sparkling wine
Optional: fresh strawberries or orange slices
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Directions
Place the first 4 ingredients in a blender; cover and process until sugar is dissolved. Transfer to an 8-in. square dish; freeze, covered, 6 hours or overnight.
To serve, place 1/4 cup orange mixture in each champagne glass. Top with champagne. Garnish with strawberries or oranges; serve immediately.
For nonalcoholic version: Substitute 2 bottles (750 milliliters each) sparkling apple cider for the champagne.
Nutrition Facts 1 serving: 138 calories, 2g fat (1g saturated fat), 8mg cholesterol, 8mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 1g protein.
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.
Ingredients
1 pound sliced bacon
1 cup packed brown sugar
1/4 cup white wine or unsweetened apple juice
2 tablespoons Dijon mustard
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Directions
Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake 10 minutes; drain.
Combine brown sugar, wine and mustard; drizzle half over bacon. Bake 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 10 minutes or until golden brown. Place bacon on waxed paper until set. Serve warm.
Nutrition Facts 2 each: 221 calories, 10g fat (3g saturated fat), 16mg cholesterol, 404mg sodium, 27g carbohydrate (27g sugars, 0 fiber), 6g protein.
Ingredients
1 pound thinly sliced Gruyere cheese, divided
16 slices sourdough bread
1-1/2 pounds thinly sliced deli ham
1/2 cup butter, softened
4 to 6 tablespoons mayonnaise
EGGS:
2 tablespoons butter
8 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
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Directions
Preheat oven to 400°. Place half of the cheese on 8 bread slices; top with ham and remaining bread. Spread outsides of sandwiches with softened butter.
On a griddle, toast sandwiches over medium heat 2-3 minutes on each side or until golden brown. Spread tops with mayonnaise; top with remaining cheese. Transfer to an ungreased baking sheet; bake 4-5 minutes or until cheese is melted.
Meanwhile, for eggs, heat 1 tablespoon butter on griddle over medium-high heat. Break 4 eggs, 1 at a time, onto griddle. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Sprinkle with salt and pepper. Place eggs over sandwiches. Repeat with remaining ingredients.
Croque-Madame Tips What does croque-madame mean? Croque-madame refers to the famous hot ham and cheese sandwich served with an egg on top. The egg is said the resemble a woman’s hatWhere does croque-madame come from? Croque-madame comes from France.What is the difference between a croque-monsieur and madame? The difference between croque-monsieur and croque-madame is that croque-madame is topped with an egg on top. Both are hot ham and cheese sandwiches. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts 1 sandwich: 758 calories, 47g fat (24g saturated fat), 344mg cholesterol, 1691mg sodium, 40g carbohydrate (2g sugars, 2g fiber), 46g protein.
Ingredients
3-1/2 cups fat-free milk
1 large apple, peeled and chopped
3/4 cup steel-cut oats
3/4 cup raisins
3 tablespoons brown sugar
4-1/2 teaspoons butter, melted
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup chopped pecans
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Directions
In a 3-qt. slow cooker coated with cooking spray, combine the first 8 ingredients. Cover and cook on low for 7-8 hours or until liquid is absorbed. Spoon oatmeal into bowls; sprinkle with pecans.
Editor's Note: You may substitute 1-1/2 cups quick-cooking oats for the steel-cut oats and increase the fat-free milk to 4-1/2 cups.
Nutrition Facts 3/4 cup: 289 calories, 9g fat (3g saturated fat), 10mg cholesterol, 282mg sodium, 47g carbohydrate (28g sugars, 4g fiber), 9g protein.
Ingredients
8 large eggs
1/2 cup plain yogurt
1/3 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup 2% milk
1/3 cup maple syrup
1 loaf (1 pound) French bread, cubed
1-1/2 cups fresh or frozen blueberries
12 ounces cream cheese, cubed
BLUEBERRY SYRUP:
1 cup sugar
2 tablespoons cornstarch
1 cup cold water
3/4 cup fresh or frozen blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice
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Directions
In a large bowl, whisk eggs, yogurt, sour cream, vanilla and cinnamon. Gradually whisk in milk and maple syrup until blended.
Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the blueberries, cream cheese and egg mixture. Repeat layers. Refrigerate, covered, overnight.
Remove from refrigerator 30 minutes before cooking. Cook, covered, on low 3-4 hours or until a knife inserted in the center comes out clean.
For syrup, in a small saucepan, mix sugar and cornstarch; stir in water until smooth. Stir in 1/4 cup blueberries. Bring to a boil; cook and stir until berries pop, about 3 minutes. Remove from heat; stir in butter, lemon juice and remaining berries. Serve warm with French toast.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts 1 cup with about 2 tablespoons sauce: 390 calories, 17g fat (9g saturated fat), 182mg cholesterol, 371mg sodium, 49g carbohydrate (28g sugars, 2g fiber), 12g protein.
Ingredients
15 slices fresh gingerroot (about 3 ounces)
3 cinnamon sticks (3 inches)
25 whole cloves
15 cardamom pods, lightly crushed
3 whole peppercorns
3-1/2 quarts water
8 black tea bags
1 can (14 ounces) sweetened condensed milk
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Directions
Place first 5 ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place spice bag and water in a 5- or 6-qt. slow cooker. Cook, covered, on low 8 hours. Discard spice bag.
Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in milk; heat through. Serve warm.
Nutrition Facts 1 cup: 109 calories, 3g fat (2g saturated fat), 11mg cholesterol, 50mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 3g protein.
Ingredients
2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg
1 cup nonfat vanilla yogurt
1 cup buttermilk
1 cup blueberries
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Directions
Preheat oven to 400°. In a large bowl, whisk the first six ingredients. In another bowl, whisk yogurt and buttermilk until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Fill greased or foil-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
Editor’s Note: This recipe does not use eggs.
Nutrition Facts 1 muffin: 145 calories, 1g fat (0 saturated fat), 1mg cholesterol, 267mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch.
Ingredients
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.
Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.
Ingredients
1/4 cup evaporated milk or half-and-half cream
6 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons process cheese sauce
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Directions
In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.
Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.
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
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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.
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