For the clients; A Meal from me to make your best Friday ahead!
- Katherine Victoria Vananderland
- Aug 5, 2021
- 11 min read
Updated: Aug 6, 2021
This is the story of my life I went 16 years and 37 Faces and IDK how many times I wanted to give up I just kept trying to find the original and I did and it got ugly pretty quick. I gave the CIA 16 Years without Pay; I hope for the best! Sometimes people are in your life for a season; He taught me how to be confident in myself, never let someone know your defeated, and always do your best you never know who might be watching you. Be humble on the way up because you don't know who you'll meet on the way down and know who you come home to in the end of the escapades know yourself and die to self by being strong and courageous. I am going one more round and then I will be katherine Victoria VanAnderland who will become A Woman of Faith Fearing the Lord knowing he brought me back for a purpose greater than myself; I AM! Today, I say it will be the 11th and that will mark one year of being rid of this who's who' in American CIA.
Apple Pie Steel-Cut Oatmeal
I absolutely love this slow-cooked oatmeal. The steel-cut oats have so much flavor and texture. My family sprinkles toasted pecans on top whenever possible. —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.
Breakfast Banana Splits
These bright cups are pretty enough for a formal brunch, yet simple and nutritious, too. Feel free to substitute different fruits and cereals—the possibilities are endless! —Renee Lloyd, Pearl, Mississippi
Ingredients
1 pineapple
1/3 cup each fresh blueberries, halved seedless grapes, sliced peeled kiwifruit and halved fresh strawberries
1 cup vanilla yogurt
1/2 cup granola with fruit and nuts
2 maraschino cherries with stems
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Directions
Cut banana crosswise in half. For each serving, split each banana half lengthwise and place in a serving dish; top with 1/2 of each remaining ingredient.
Nutrition Facts 1 serving: 337 calories, 6g fat (1g saturated fat), 6mg cholesterol, 96mg sodium, 66g carbohydrate (42g sugars, 8g fiber), 12g protein.
I love this recipe! It's perfect for fuss-free holiday breakfasts or company, it’s utterly delicious and so easy to put together the night before. —Amy Berry, Poland, Maine
Ingredients
6 large eggs
1-3/4 cups fat-free milk
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 loaf (1 pound) French bread, cubed
1 package (12 ounces) frozen unsweetened mixed berries
2 tablespoons cold butter
1/3 cup packed brown sugar
Optional: Confectioners' sugar and maple syrup
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Directions
Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight.
Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes.
In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.
Nutrition Facts 1 serving: 310 calories, 8g fat (3g saturated fat), 148mg cholesterol, 517mg sodium, 46g carbohydrate (17g sugars, 3g fiber), 13g protein.
My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas
Ingredients
2 bacon strips, halved crosswise
2 large eggs
1/8 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoons Miracle Whip or mayonnaise
4 slices sourdough bread, toasted
4 thin slices tomato
1/2 medium ripe avocado, peeled and sliced
2 slices Gouda cheese, optional
1 slice red onion, separated into rings, optional
2 teaspoons butter, softened
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Directions
In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings.
In same skillet, break eggs, one at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper.
Spread Miracle Whip over two slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining toast; place over top.
HEALTH TIP:Avocados are known for their healthy monounsaturated fat, but they are also a good source of vitamins C, K and E plus most B vitamins.
Nutrition Facts 1 sandwich: 448 calories, 23g fat (7g saturated fat), 209mg cholesterol, 864mg sodium, 44g carbohydrate (7g sugars, 4g fiber), 18g protein.
Give friends a taste of the tropics on warm summer days with this refreshing fruit blend. For a little extra punch, you might add a splash of coconut rum. —Carol Farnsworth, Greenwood, Indiana
Ingredients
1 can (10 ounces) frozen nonalcoholic pina colada mix, thawed
1/2 cup sugar
1/2 cup pineapple-orange juice
1/8 teaspoon almond extract
1/8 teaspoon coconut extract
1-1/2 cups green grapes
1-1/2 cups seedless red grapes
1-1/2 cups fresh blueberries
1-1/2 cups halved fresh strawberries
1 can (8 ounces) pineapple chunks, drained
1/2 cup fresh raspberries
Thinly sliced fresh mint, optional
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Directions
For dressing, mix first 5 ingredients until sugar is dissolved. Place fruit in a large bowl; toss gently with dressing.
Refrigerate, covered, until serving. If desired, top with mint.
Test Kitchen TipsFor an instant tropical smoothie, puree leftovers with a touch of yogurt. This looks and tastes fab garnished with toasted coconut.
Nutrition Facts 3/4 cup: 225 calories, 2g fat (1g saturated fat), 0 cholesterol, 17mg sodium, 53g carbohydrate (49g sugars, 2g fiber), 1g protein.
People always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. —Page Alexander, Baldwin City, Kansas
Ingredients
1/2 teaspoon grated orange zest
2/3 cup orange juice
1/2 teaspoon grated lemon zest
1/3 cup lemon juice
1/3 cup packed light brown sugar
1 cinnamon stick
FRUIT SALAD:
2 cups cubed fresh pineapple
2 cups sliced fresh strawberries
2 medium kiwifruit, peeled and sliced
3 medium bananas, sliced
2 medium oranges, peeled and sectioned
1 medium red grapefruit, peeled and sectioned
1 cup seedless red grapes
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Directions
Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick.
Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.
Nutrition Facts 1 serving: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 28g carbohydrate (21g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fruit.
For a change from the usual toasted tomato appetizer, try this baked crostini recipe. If you like, slice the baguette at an angle instead of making a straight cut. —Leondre Hermann, Stuart, Florida
Ingredients
1 French bread baguette (1 pound), cut into 36 slices
2 cups shredded Monterey Jack cheese
2/3 cup mayonnaise
1/2 cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
Dash salt
Additional toasted almonds, optional
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Directions
Place bread slices on an ungreased baking sheet. Bake at 400° until lightly browned, 8-9 minutes.
Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake until cheese is melted, 7-8 minutes. Sprinkle with additional almonds if desired. Serve warm.
Nutrition Facts 1 each: 120 calories, 8g fat (2g saturated fat), 8mg cholesterol, 160mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 3g protein.
My gelatin ring gets a tropical twist from coconut, pineapple and macadamia nuts. It's a wonderful anytime treat. Now that I'm retired from teaching, I have more time for kitchen experiments. —Carol Gillespie, Chambersburg, Pennsylvania
Ingredients
1 can (20 ounces) unsweetened crushed pineapple
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup cream of coconut
1 cup sour cream
3/4 cup lemon-lime soda
3/4 cup sweetened shredded coconut
1/2 cup chopped macadamia nuts
Pineapple chunks and freshly shredded coconut, optional
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Directions
Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.
Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.
Fold in the flaked coconut, nuts and reserved pineapple. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 3 hours or until firm.
To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired.
Editor's Note: This recipe was tested with Coco Lopez cream of coconut. Nutrition Facts 1 slice: 331 calories, 20g fat (11g saturated fat), 20mg cholesterol, 82mg sodium, 37g carbohydrate (33g sugars, 2g fiber), 4g protein.
Kids can help make these perfect fall bites by dipping the baked cookies in caramel and nuts. It's a fun food craft for all of us. —Darlene Brenden, Salem, Oregon
Ingredients
FILLING:
1/3 cup finely chopped unpeeled apple
1/3 cup evaporated milk
1/3 cup sugar
1/3 cup chopped walnuts
DOUGH:
1/2 cup butter, softened
1/4 cup confectioners' sugar
1/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
TOPPING:
1 package (14 ounces) caramels
2/3 cup evaporated milk
Green toothpicks
1 cup chopped walnuts
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Directions
In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well.
Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets.
Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In a small saucepan over low heat, heat caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set.
Test Kitchen TipsParty planning tip: The apple-filled cookies can be made ahead and frozen with toothpicks inserted. Then, the day before your event, just dip in caramel and nuts! The tartness of a Granny Smith apple goes perfectly with the sweetness of these bites.
Nutrition Facts Nutrition Facts: 1 serving (1 each) equals 292 calories, 13 g fat (6 g saturated fat), 31 mg cholesterol, 157 mg sodium, 39 g carbohydrate, 1 g fiber, 6 g protein.
Cherry-Almond Tea Mix
Our family enjoys giving homemade gifts for Christmas, and hot beverage mixes are especially popular. This flavored tea is a favorite. —Andrea Horton, Kelso, WA
Ingredients
2-1/4 cups iced tea mix with lemon and sugar
2 envelopes (0.13 ounces each) unsweetened cherry Kool-Aid mix
2 teaspoons almond extract
EACH SERVING:
1 cup boiling or cold water
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Directions
Place tea mix, Kool-Aid mix and extract in a food processor; pulse until blended. Store in an airtight container in a cool, dry place up to 6 months. To prepare tea: Place 1 tablespoon tea mix in a mug. Stir in 1 cup boiling or cold water until blended.
Nutrition Facts 1 cup prepared tea: 41 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 10g carbohydrate (10g sugars, 0 fiber), 0 protein.
Apricot Lemonade Iced Tea
Every special occasion deserves a refreshing beverage (and a lovely punch bowl). Our tea has a tangy flavor from lemonade, apricot nectar and mint. —Kay Chon, Sherwood, Arkansas
Ingredients
4 cups water
7 tea bags
1 cup sugar
1 can (12 ounces) frozen lemonade concentrate, partially thawed
1 cup chilled apricot nectar
4 cups cold water
Ice cubes
Mint sprigs
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Directions
In a saucepan, bring 4 cups water to a boil; remove from heat. Add tea bags; steep, covered, 5 minutes.
Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely.
Add lemonade concentrate and nectar to tea; stir in cold water. Serve over ice with mint.
Nutrition Facts 3/4 cup: 148 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 38g carbohydrate (36g sugars, 0 fiber), 0 protein.
Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. —Brea Barclay, Green Bay, Wisconsin
Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced pepperoni
1/4 pound thinly sliced Colby-Monterey Jack cheese
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced provolone cheese
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 ounces) roasted sweet red peppers, drained
1 large egg yolk, beaten
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Directions
Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish.
Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper.
Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.
Nutrition Facts 1 piece: 229 calories, 15g fat (7g saturated fat), 58mg cholesterol, 662mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 11g protein.
Cranberry and Bacon Swiss Cheese Dip
This warm, rich and creamy Swiss cheese dip is guaranteed to please family and friends alike. Served with thin, crunchy slices of French bread, it makes the perfect appetizer—especially since it can be prepared ahead, put in the fridge, and then baked just before you want to serve it. —Jeanne Holt, Mendota Heights, Minnesota
Ingredients
2/3 cup mayonnaise
1/3 cup spreadable chive and onion cream cheese
1 tablespoon stone-ground mustard
1/4 teaspoon garlic pepper blend
3 cups shredded Swiss cheese
1 package (10 ounces) frozen chopped onions, thawed and patted dry
8 pieces ready-to-serve fully cooked bacon, chopped
1/2 cup sliced almonds, divided
1/3 cup dried cranberries, chopped
Slices French bread baguette (1/4 inch thick), toasted
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Directions
Preheat oven to 325°. In a large bowl, combine mayonnaise, cream cheese, mustard and garlic pepper blend. Add Swiss cheese; mix well. Stir in onions, bacon, 1/4 cup almonds and cranberries. Spread into a greased 1- or 2-qt. baking dish. Sprinkle with remaining 1/4 cup almonds. Place on a baking sheet.
Bake, uncovered, until bubbly, 25-30 minutes. Serve warm with baguette slices.
Nutrition Facts 1/4 cup: 266 calories, 22g fat (8g saturated fat), 30mg cholesterol, 222mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 10g protein.
I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet goes together so easily. —Amy Gaisford, Salt Lake City, Utah
Ingredients
3 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
3/4 teaspoon garlic salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
30 to 35 large fresh mushrooms, stems removed
Additional shredded Parmesan cheese
Directions
Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese.
Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.
Nutrition Facts 1 stuffed mushroom: 51 calories, 4g fat (1g saturated fat), 4mg cholesterol, 116mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.
It's hard to resist a crescent roll, bacon and cream cheese in one bite! Kids, friends, everyone will scarf these cream cheese pinwheels down. Now I bake a double batch whenever we have a get-together. —Krista Munson, Sharpsburg, Kentucky
Ingredients
3 ounces cream cheese, softened
2 tablespoons finely chopped onion
1 teaspoon 2% milk
1 tube (8 ounces) refrigerated crescent rolls
5 bacon strips, cooked and finely chopped
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Directions
Preheat oven to 375°. In a small bowl, mix cream cheese, onion and milk until blended. On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal.
Spread with cream cheese mixture; sprinkle with bacon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four (1/2-inch) slices. Place on ungreased baking sheets, cut side down.
Bake 12-15 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts 1 appetizer: 58 calories, 4g fat (2g saturated fat), 6mg cholesterol, 116mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 1g protein.
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