Breakfast for the Original Copy Officer Captains and OCS of 270,036 for 5/1/212

Tomorrow is may 1st day find the cheapest boqay of flowers and send it to someone and surprise them with happiness. Summer is in full swing by the 21st of June so we are at the dawn of summer spring is in full season. May you be blessed on this Saturday to be able to go out into the community and make friends with some people and sell them your air and water. I am so gosh darn happy with your success see if you can appeal to restaurants tomorrow. Sell the restaurants so they have purified water better water better food.

Fluffy Scrambled Eggs

Ingredients

• 6 large eggs

• 1/4 cup evaporated milk or half-and-half cream

• 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.

Red Velvet Pancakes

Who doesn't love red velvet cake? These pancakes are my excuse to have this delectable treat for breakfast! We make it a tradition at Christmastime to have a lazy pancake breakfast and read the enchanting fables in Letters from Father Christmas penned by J.R.R. Tolkien for his children. —Sue Brown, West Bend, Wisconsin

Ingredients

• 10 cups all-purpose flour

• 1-1/4 cups sugar

• 2/3 cup baking cocoa

• 6 teaspoons baking soda

• 4 teaspoons baking powder

• 5 teaspoons salt

• ADDITIONAL INGREDIENTS (for each batch):

• 2 cups buttermilk

• 2 eggs

• 2 tablespoons red food coloring

• Butter and maple syrup

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Directions

• In a large bowl, combine the first six ingredients. Place 2 cups in each of five resealable plastic bags or containers. Store in a cool, dry place for up to 6 months. Yield: 5 batches (10 cups mix).

• To prepare pancakes: Pour mix into a large bowl. In a small bowl, whisk the buttermilk, eggs and food coloring. Stir into dry ingredients just until moistened.

• Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup.

Nutrition Facts 2 pancakes (calculated without butter and syrup): 619 calories, 33g fat (17g saturated fat), 183mg cholesterol, 700mg sodium, 64g carbohydrate (22g sugars, 1g fiber), 16g protein.

TASTE OF HOME

Bacon Chocolate Chip Cheesecake Blondies

If you're a sweet and savory fan like me, you'll go wild over this bacon cookie bar recipe. You just can't beat a cookie, brownie and cheesecake all mixed up and sprinkled with bacon. —Katie O'Keeffe, Derry, New Hampshire

Ingredients

• 8 bacon strips, cooked and crumbled

• 1 cup butter, softened

• 3/4 cup sugar

• 3/4 cup packed brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2-1/4 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 2 cups semisweet chocolate chips

• CHEESECAKE LAYER:

• 2 packages (8 ounces each) cream cheese, softened

• 1 cup sugar

• 2 large eggs

• 3/4 cup 2% milk

• 2 teaspoons vanilla extract

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Directions

• Preheat oven to 375°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil.

• Reserve 1/4 cup crumbled bacon for top. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and remaining bacon. Press half of the dough onto bottom of prepared pan.

• For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, milk and vanilla; beat on low speed just until blended. Pour over dough in prepared pan; drop remaining dough by rounded tablespoons over cheesecake layer. Sprinkle with reserved bacon.

• Bake until golden brown, 45-50 minutes. Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan. Cut into bars.

Test Kitchen TipsUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. Try all of our other amazing blondie recipes.

Nutrition Facts 1 bar: 534 calories, 31g fat (18g saturated fat), 113mg cholesterol, 523mg sodium, 61g carbohydrate (45g sugars, 2g fiber), 8g protein.

TASTE OF HOME

Apple Pie Steel-Cut Oatmeal

I absolutely love this slow cooker oatmeal. The steel cut oats have so much flavor and texture. My family loves to sprinkle toasted pecans on top. —Angela Lively, Conroe, Texas

Ingredients

• 6 cups water

• 1-1/2 cups steel-cut oats

• 1-1/2 cups unsweetened applesauce

• 1/4 cup maple syrup

• 1-1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/8 teaspoon salt

• 1 large apple, chopped

• Optional: Sliced apples, toasted pecans and additional maple syrup

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Directions

• In a 4-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until liquid is absorbed. Stir in chopped apple. If desired, top servings with apple slices, pecans and syrup.

Test Kitchen tipsKeep an eye on this as it nears the end of cooking to prevent overcooking at the edges, especially if your slow cooker runs hot. It's important in this recipe to use steel-cut oats, which need to cook longer than rolled oats. You might find them labeled as Irish oats. Health tipBoost protein with a dollop of vanilla Greek yogurt (it will help you stay full longer).

Nutrition Facts 1-1/4 cups: 171 calories, 2g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 36g carbohydrate (13g sugars, 4g fiber), 4g protein.

Spinach-Mushroom Scrambled Eggs

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas

Ingredients

• 2 large eggs

• 2 large egg whites

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1 teaspoon butter

• 1/2 cup thinly sliced fresh mushrooms

• 1/2 cup fresh baby spinach, chopped

• 2 tablespoons shredded provolone cheese

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Directions

• In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.

• Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Nutrition Facts 1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.