Breakfast for Tuesday 3/30/21 for OCS and the Original Copy Officer Captain Family. LEAVE ME THE FK

Let the sunrise be in your day to say with you the beauty to bless your day and be motivated to have the best day of your life forget what doesn't help and leave the rest on the table. Take the goodness out of life and breath out anger I know its easier said than done. May the lord bless you mind, body and soul with this food to help you be on fire for the day ahead. Be blessed and lifted up to the heavenly angels from above. I got some great items at Amazon and I am ordering flower smells for my essential oils those scents are going to be mine; P&J Trading Floral Set of 6 Premium Grade Fragrance Oils - Violet, Jasmine, Rose, Lilac, Freesia, Gardenia - 10ml

No one else can have these fragrances in my world. See to it that this happens; I am Katherine Victoria VanAnderland, Original Copy and I have spoken tonight I want my profile back I will send out scalpers.

Twisted Eggs Benedict Salad

Ingredients

• 4 tablespoons olive oil, divided

• 1-1/2 pounds fresh asparagus, trimmed and chopped

• 1-1/3 cups chopped fennel bulb

• 8 ounces diced deli ham or Canadian bacon

• 6 cups baby kale salad blend (about 4 ounces)

• 1 cup chopped roasted sweet red peppers

• 3 tablespoons chopped green onion tops

• 2 tablespoons cider vinegar

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 quarts water

• 8 large eggs

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Directions

• In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add asparagus, fennel and ham; saute until vegetables are crisp-tender, about 8 minutes. Cool 3 minutes.

• Toss vegetable mixture with salad blend, peppers and green onions. Whisk together mustard, vinegar, salt, pepper and remaining oil until smooth.

• In a large saucepan, bring water to a boil; reduce heat to a gentle simmer. Break eggs, 1 at a time, into a small bowl; slip eggs into water. Poach, uncovered, until whites are completely set and yolks begin to thicken, 3-5 minutes.

• Meanwhile, toss salad with dressing. Divide salad among 8 plates. Using a slotted spoon, remove eggs from water; place 1 on top of each salad.

Nutrition Facts 1 cup salad with 1 egg: 199 calories, 13g fat (3g saturated fat), 200mg cholesterol, 710mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1 vegetable.

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

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.

Pineapple & Cream Cheese Bread Pudding

Ingredients

• 1 can (20 ounces) unsweetened pineapple chunks, undrained

• 10 cups cubed dinner rolls (about 17 rolls)

• 1 package (8 ounces) cream cheese, softened

• 3 tablespoons confectioners' sugar

• 5 large eggs

• 1 can (14 ounces) sweetened condensed milk

• 1/2 cup heavy whipping cream

• 2 teaspoons vanilla extract

• SAUCE:

• 1 can (14 ounces) sweetened condensed milk

• 1/4 cup butter, cubed

• 1-1/2 teaspoons vanilla extract

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Directions

• Drain pineapple, reserving 1/3 cup juice. Place half of the bread cubes in a greased 13x9-in. baking dish. In a small bowl, beat cream cheese and confectioners' sugar until smooth; drop by tablespoonfuls over bread cubes. Top with remaining bread cubes and pineapple.

• In a large bowl, whisk eggs, milk, cream, vanilla and reserved pineapple juice until blended; pour over pineapple. Refrigerate, covered, several hours or overnight.

• Preheat oven to 350°. Remove bread pudding from refrigerator while oven heats. Bake, uncovered, until lightly browned, 25-35 minutes.

• In a small saucepan, heat milk and butter until butter is melted. Remove from heat; stir in vanilla. Just before serving, drizzle over warm bread pudding.

Nutrition Facts 1 piece: 566 calories, 25g fat (14g saturated fat), 165mg cholesterol, 487mg sodium, 71g carbohydrate (47g sugars, 2g fiber), 14g protein.

Any-Season Fruit Bowl

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

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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.

Make-Ahead Biscuits & Gravy Bake

Ingredients

• 1 pound bulk pork sausage

• 1/4 cup all-purpose flour

• 3 cups 2% milk

• 1-1/2 teaspoons pepper

• 1 teaspoon paprika

• 1/4 teaspoon chili powder

• 2-1/4 cups biscuit/baking mix

• 1/2 cup sour cream

• 1/4 cup butter, melted

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Directions

• In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Remove with a slotted spoon; discard drippings, reserving 1/4 cup in pan. Stir in flour until blended; cook and stir until golden brown (do not burn), 1-2 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in sausage, pepper, paprika and chili powder. Pour into a greased 13x9-in. baking dish. Cool completely.

• Meanwhile, in a large bowl, mix baking mix, sour cream and melted butter until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.

• Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place biscuits over gravy. Refrigerate, covered, overnight.

• Preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until gravy is heated through and biscuits are golden brown, 22-25 minutes.

• Freeze option: Cover and freeze unbaked biscuits and gravy. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake as directed, increasing time as needed until gravy is heated through and biscuits are golden brown.

Nutrition Facts 1 serving: 373 calories, 26g fat (11g saturated fat), 50mg cholesterol, 640mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 10g protein.

Orange-Apricot Mimosa Punch

Ingredients

• 1 cup orange liqueur

• 1/2 cup sugar

• 4 cups orange-tangerine juice, chilled

• 2 cups apricot nectar, chilled

• 1 can (6 ounces) frozen orange juice concentrate, thawed

• 1 bottle (1 liter) club soda, chilled

• 1 bottle (750 milliliters) champagne or other sparkling wine, chilled

• Thinly sliced oranges

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Directions

• In a punch bowl, combine liqueur and sugar until sugar is dissolved. Stir in orange-tangerine juice, apricot nectar and orange juice concentrate. Just before serving, stir in soda and champagne. Top with orange slices.

Bacon and Asparagus Frittata

Ingredients

• 12 ounces bacon

• 2 cups sliced fresh asparagus (cut in 1/2-inch pieces)

• 1 cup chopped onion

• 2 garlic cloves, minced

• 10 large eggs, beaten

• 1/4 cup minced parsley

• 1/2 teaspoon seasoned salt

• 1/4 teaspoon pepper

• 1 large tomato, thinly sliced

• 1 cup shredded cheddar cheese

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Directions

• In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper.

• Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately.

Test Kitchen tipLooking to feed a larger crowd? You can make this in a 12-in. skillet by increasing each ingredient by 50% and baking it for 20-25 minutes.

Nutrition Facts 1 piece: 344 calories, 24g fat (10g saturated fat), 351mg cholesterol, 738mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 23g protein.