Breakfast for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/19

Today we run, Tomorrow we come together, and we celebrate on more day for our battle; because its a big deal we are the official of our brand: The Sons of Edina and the Branches of OCS. That encompasses all the OCS of the VanAnderland Aikman's Crew. We go out into neighborhoods with our party bus and we Go Green Now with Cleaning with the Stars and Heavenly Angels all go out to lift cities to the sky with prayer and work we do is endless. We look forward to meeting our New Clients!

A official Puma We land on all fours

Maple Sausage Patties

Maple syrup, sage, thyme and a little liquid smoke lend comforting flavor to these hearty pork patties. I developed the recipe with help from neighbors who were willing taste testers. —Margaret Eid, Huron, South Dakota.

Ingredients

• 1 tablespoon maple syrup

• 1/2 teaspoon salt

• 1/2 teaspoon onion powder

• 1/2 teaspoon rubbed sage

• 1/2 teaspoon dried thyme

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon cayenne pepper

• 1 to 2 teaspoons liquid smoke, optional

• 1 pound ground pork

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Directions

• In a large bowl, mix maple syrup, salt, spices and, if desired, liquid smoke. Add pork; mix lightly but thoroughly. Shape into eight 2-1/2-in. patties. Refrigerate, covered, at least 1 hour.

• In a large nonstick skillet coated with cooking spray, cook patties over medium heat until a thermometer reads 160°, 4-6 minutes per side.

Health Tip: Try these with lean ground turkey. The patties will be slightly more delicate to work with, but they'll have the same savory goodness.

Nutrition Facts 1 patty: 128 calories, 8g fat (3g saturated fat), 38mg cholesterol, 177mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 10g protein.

TASTE OF HOME

Crab-Spinach Egg Casserole

I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. —Steve Heaton, Deltona, Florida

Ingredients

• 8 large eggs

• 2 cups half-and-half cream

• 2 cans (6 ounces each) crabmeat, drained

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

• 1 cup dry bread crumbs

• 1 cup shredded Swiss cheese

• 1/2 teaspoon salt

• 1/4 teaspoon garlic bulb

• 1/4 teaspoon ground nutmeg

• 2 celery ribs, chopped

• 1/2 cup chopped onion

• 1/2 cup chopped sweet red pepper

• 3 medium fresh mushrooms, chopped

• 2 tablespoons butter

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• In a large bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture.

• Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.

Nutrition Facts 1 piece: 163 calories, 9g fat (5g saturated fat), 141mg cholesterol, 265mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 10g protein.

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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.

TASTE OF HOME

Garden Veggie Egg Bake

Looking for a healthy day-starter? Children will actually enjoy eating their veggies when they’re baked into this cheesy, nutrition-packed egg dish. —JoAnne Wilson, Roselle Park, New Jersey

Ingredients

• 5 large eggs

• 2 cups egg substitute

• 1/2 cup 2% cottage cheese

• 1/3 cup shredded pepper jack cheese

• 1/3 cup shredded cheddar cheese

• 1/4 cup grated Romano cheese

• 1/4 teaspoon pepper

• 1/4 teaspoon hot pepper sauce

• 1 medium zucchini, chopped

• 2 cups fresh broccoli florets

• 2 cups coarsely chopped fresh spinach

• 1/2 cup shredded carrots

• 1/2 cup cherry tomatoes, quartered

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Directions

• Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray.

• Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts 1 piece: 202 calories, 10g fat (5g saturated fat), 197mg cholesterol, 478mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.