Breakfast for the Original Copy Officer Captains and OCS of 270,036 for 4/27/212
- Katherine Victoria Vananderland
- Apr 25, 2021
- 5 min read
To a journey led by a single step forward may you grow in your faith each day you live. Remember to write down three things you are grateful for in your gratitude journal and today ask yourself, "If I had all the time in the world what would I do?" Seconds matter when were living through trauma be kind to yourself and do three things for self care today to make you important your the hero of your own ships and the captains of your own soul. Remember you are stronger than your battle, smarter than the cells, and have more strength than a lion.
Your inner child will love this fun riff on the classic mimosa. Use sparkling cider, ginger ale or sparkling grape juice for a nonalcoholic version. —Deirdre Cox, Kansas City, Missouri
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
Buy IngredientsPowered by Chicory
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.
A refreshing fruit salad like this one is a welcome addition to a any meal. A hint of anise gives it festive flavor, and it looks gorgeous on a buffet table. —Frances Stevenson, McRae, Georgia
Ingredients
2 cups water
1-1/2 cups sugar
1/3 cup lime or lemon juice
1 teaspoon anise extract
1/2 teaspoon salt
3 oranges, peeled and sectioned
3 kiwifruit, peeled and sliced
2 grapefruit, peeled and sectioned
2 large apples, cubed
1 pint strawberries, sliced
1 pound green grapes
1 can (20 ounces) pineapple chunks, drained
Buy IngredientsPowered by Chicory
Directions
In a medium saucepan, combine water, sugar, lime juice, anise and salt. Bring to a boil over medium heat; cook for 20 minutes, stirring occasionally. Remove from the heat; cover and refrigerate for 6 hours or overnight.
Combine fruit in a large bowl; add dressing and toss to coat. Cover and chill for at least 1 hour.
My mom's ambrosia salad, with its tasty combination of fresh fruits and creamy yogurt, is a family favorite, and a great addition to a backyard barbecue. —Colleen Belbey, Warwick, Rhode Island
Ingredients
2 cups cubed fresh pineapple
2 large navel oranges, peeled and sectioned
1-1/2 cups green grapes
1 cup miniature marshmallows
1/2 cup sweetened shredded coconut
1/4 cup chopped almonds
3/4 cup vanilla yogurt
Toasted sweetened shredded coconut, optional
Buy IngredientsPowered by Chicory
Directions
Combine the first seven ingredients; gently fold in yogurt. Refrigerate until serving. If desired, top with toasted coconut.
Editor's Note To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. Nutrition Facts 3/4 cup: 229 calories, 6g fat (3g saturated fat), 2mg cholesterol, 53mg sodium, 43g carbohydrate (33g sugars, 4g fiber), 4g protein.
Blending sour cream and cottage cheese, ingredients traditionally associated with blintzes, into the batter of these pancakes gives them old-fashioned flavor. Top these family favorites with berry syrup to turn an ordinary morning into an extraordinary day.—Dianna Digoy, San Diego, California
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup sour cream
1 cup 4% cottage cheese
4 large eggs, room temperature, lightly beaten
Strawberry or blueberry syrup
Sliced fresh strawberries, optional
Buy IngredientsPowered by Chicory
Directions
In a large bowl, combine the flour, sugar and salt. Stir in the sour cream, cottage cheese and eggs until blended.
Pour batter by 1/4 cupfuls onto a greased hot griddle in batches; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup and, if desired, strawberries.
Nutrition Facts 2 pancakes: 248 calories, 13g fat (7g saturated fat), 136mg cholesterol, 371mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 11g protein.
Brown sugar, mustard and wine make bacon a little more special in this recipe. It's easy to prepare while working on the rest of the meal. —Judith Dobson, Burlington, Wisconsin
Ingredients
1 pound sliced bacon
1 cup packed brown sugar
1/4 cup white wine or unsweetened apple juice
2 tablespoons Dijon mustard
Buy IngredientsPowered by Chicory
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.
This recipe came from a "what's in the fridge?" moment, and it's so good. It makes two tarts for brunch or appetizers. —Jacquelyn Benson, South Berwick, Maine
Ingredients
2 sheets refrigerated pie crust
1 tablespoon olive oil
1 medium red onion, thinly sliced
1 tablespoon butter
4 cups sliced fresh mushrooms (about 10 ounces)
2/3 cup smoked salmon or lox
1/3 cup crumbled feta cheese
8 large eggs, divided use
4 teaspoons drained capers, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 teaspoons snipped fresh dill, optional, divided
Buy IngredientsPowered by Chicory
Directions
Unroll crusts into two 9-in. fluted tart pans with removable bottoms; trim edges. Refrigerate 30 minutes. Preheat oven to 400°.
Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottoms are golden brown, 2-4 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender and lightly browned, 5-7 minutes. Remove from pan. Add butter and mushrooms; cook and stir until mushrooms are tender, 6-8 minutes. Cool slightly.
Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with salmon and cheese. In a bowl, whisk 4 eggs, 2 teaspoons capers and 1/4 teaspoon each salt and pepper; if desired, stir in 1 teaspoon dill. Pour over 1 of the tarts. Repeat with remaining ingredients for second tart.
Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before cutting.
Editor's Note: Tarts may also be prepared in two 9-in. springform pans or pie plates; bake as directed. Nutrition Facts 1 piece: 239 calories, 15g fat (6g saturated fat), 136mg cholesterol, 382mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 8g protein.
Comments