Breakfast for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 6/9/21

When you have a dream of the end of the world most would probably not make it but, today I did and know that our VanAnderland-Aikman Team will be helping on the E.O.T and we will be in the center of command at the control towers in Chicago's District I think is where we will hail from. 2050 things are going to start to change and you will notice advancements in Technology and getting ready for the space stations and people going back and forth from Earth to their possible lot in Space. You won't want to be caught in a church on Sunday it won't work to be at church people will turn to televangelists like Joel Osteen who will be considered motivational speakers.

TASTE OF HOME

Mini Sausage Quiches

These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut

Ingredients

• 1/2 pound bulk hot Italian sausage

• 2 tablespoons dried minced onion

• 2 tablespoons minced chives

• 1 tube (8 ounces) refrigerated crescent rolls

• 4 large eggs, lightly beaten

• 2 cups shredded Swiss cheese

• 1 cup 4% cottage cheese

• 1/3 cup grated Parmesan cheese

• Paprika

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Directions

• In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives.

• On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups.

• Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika.

• Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.

Test Kitchen TipMake these gluten-free by skipping the crescent roll crust.

Nutrition Facts 1 mini quiche: 66 calories, 5g fat (2g saturated fat), 27mg cholesterol, 116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.

Raspberry Peach Puff Pancake

Here's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.—Taste of Home Test Kitchen, Milwaukee, Wisconsin.

Ingredients

• 2 medium peaches, peeled and sliced

• 1/2 teaspoon sugar

• 1/2 cup fresh raspberries

• 1 tablespoon butter

• 3 large eggs, room temperature, lightly beaten

• 1/2 cup fat-free milk

• 1/8 teaspoon salt

• 1/2 cup all-purpose flour

• 1/4 cup vanilla yogurt

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Directions

• Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries.

• Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture.

• Bake until pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.

Nutrition Facts 1 piece with 1/2 cup fruit and 1 tablespoon yogurt: 199 calories, 7g fat (3g saturated fat), 149mg cholesterol, 173mg sodium, 25g carbohydrate (11g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 fruit, 1/2 starch, 1/2 fat.

Potato Basil Scramble

This potato dish is so popular at our house, we argue over who gets the leftovers. I grow my own herbs, so I usually use fresh basil in this recipe, but dried works just as well. We love this for dinner with fruit salad and English muffins. It also makes a hearty breakfast for the weekend. —Terri Zobel, Raleigh, North Carolina

Ingredients

• 2 cups cubed potatoes

• 1/2 cup chopped onion

• 1/2 chopped green pepper

• 1 tablespoon olive oil

• 2 cups egg substitute

• 2 tablespoons minced fresh basil

• 1/2 teaspoon salt

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Directions

• Place potatoes in a microwave-safe bowl; add 1 in. of water. Cover and microwave on high for 7 minutes; drain.

• In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and potatoes in oil until tender. Add the egg substitute, basil, salt and pepper. Cook and stir over medium heat until eggs are completely set.

Nutrition Facts 1 cup: 163 calories, 4g fat (1g saturated fat), 0 cholesterol, 549mg sodium, 19g carbohydrate (0 sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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Yogurt & Honey Fruit Cups

This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)

• 3/4 cup mandarin orange

• 1 tablespoon honey

• 1/2 teaspoon grated orange zest

• 1/4 teaspoon almond extract

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Directions

• Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.

Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.