Breakfast for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 for 6/10

Wednesday, well we made it two days lets here it for the next 72 hours. Today the wix spacing is messed up I cannot understand what is wrong with it. I'll share a motivational with you!

Mini Maple Cinnamon Rolls

Maple syrup sweetens these lovely little cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm. —Juanita Carlsen, North Bend, Oregon

Use Organic Milk only

Ingredients

• 2/3 cup whole milk - Organic ONLY *******

• 1/3 cup maple syrup

• 1/3 cup butter, softened

• 1 large egg

• 3/4 teaspoon salt

• 3 cups bread flour

• 1 package (1/4 ounce) active dry yeast

• TOPPING:

• 1/2 cup packed brown sugar

• 2 tablespoons bread flour

• 4 teaspoons ground cinnamon

• 6 tablespoons cold butter

• MAPLE ICING:

• 1 cup confectioners' sugar

• 3 tablespoons butter, melted

• 3 tablespoons maple syrup

• 1 to 2 teaspoons whole milk

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Directions

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).

• When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.

• Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.

• Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.

Editor's Note We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutrition Facts 1 cinnamon roll: 176 calories, 7g fat (4g saturated fat), 28mg cholesterol, 152mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 3g protein.

Asparagus, Bacon & Shallot Tart

My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California

Ingredients

• Dough for single-crust pie

• 1 pound fresh asparagus

• 6 thick-sliced center-cut bacon strips, coarsely chopped

• 1 tablespoon extra virgin olive oil

• 1 medium red onion, thinly sliced

• 1 shallot, thinly sliced

• 1 tablespoon red wine vinegar

• 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped

• 1 tablespoon chopped fresh parsley

• 1 teaspoon grated lemon zest

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 3 large eggs, lightly beaten

• 1-1/4 cups half-and-half cream

• 1-1/2 cups shredded sharp cheddar cheese

• 1/4 cup shredded Gruyere cheese

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Directions

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Preheat oven to 400°. Prick crust with a fork 5 or 6 times; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is light golden brown, 4-5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.

• Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces.

• In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into crust.

• Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.

Editor's Note Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts 1 piece: 367 calories, 30g fat (14g saturated fat), 109mg cholesterol, 441mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 11g protein.

Italian Brunch Torte

We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls, divided

• 1 teaspoon olive oil

• 1 package (6 ounces) fresh baby spinach

• 1 cup sliced fresh mushrooms

• 7 large eggs, divided use

• 1 cup grated Parmesan cheese

• 2 teaspoons Italian seasoning

• 1/8 teaspoon pepper

• 1/2 pound thinly sliced deli ham

• 1/2 pound thinly sliced hard salami

• 1/2 pound sliced provolone cheese

• 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

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Directions

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes.

• Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper.

• Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture.

• On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.

• Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

Nutrition Facts 1 slice: 403 calories, 24g fat (10g saturated fat), 167mg cholesterol, 1360mg sodium, 19g carbohydrate (5g sugars, 0 fiber), 23g protein.

Mozzarella & Spinach Breakfast Casserole

Sun-dried tomatoes and sausage add lots of texture and flavor to this gooey casserole. We've even enjoyed it reheated after a night game at our local college. It's always a winner in my book. —Nancy Murphy, Mount Dora, Florida

Ingredients

• 1 pound bulk Italian sausage

• 4 cups frozen shredded hash brown potatoes, thawed

• 1 cup shredded cheddar cheese

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

• 1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained

• 1 cup shredded part-skim mozzarella cheese

• 4 large eggs

• 3/4 cup 2% milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 tablespoons grated Parmesan cheese

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• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top.

• Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving.

• Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.

Nutrition Facts 1 piece: 342 calories, 24g fat (10g saturated fat), 150mg cholesterol, 800mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein.