For the ones I love in the hunt of KVV, May this meal Bless your bodies and help you feel good!

Bill Gates was euthanatized and now they are attacking the Ultra Rich. Please dear God HELP THIS COUNTRY!

For the 270,036 OCS OF Edina for you:

Buttermilk Pancakes

You just can't beat the best buttermilk pancake recipe for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. —Betty Abrey, Imperial, Saskatchewan

Ingredients

• 4 cups all-purpose flour

• 1/4 cup sugar

• 2 teaspoons baking soda

• 2 teaspoons salt

• 1-1/2 teaspoons baking powder

• 4 large eggs, room temperature

• 4 cups buttermilk

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Directions

• In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened.

• Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts 3 pancakes: 270 calories, 3g fat (1g saturated fat), 89mg cholesterol, 913mg sodium, 48g carbohydrate (11g sugars, 1g fiber), 11g protein.

Raisin Nut Oatmeal

There’s no better feeling than waking up to a hot, ready-to-eat breakfast. The oats, fruit and spices in this homey meal cook together while you sleep! —Valerie Sauber, Adelanto, California

Ingredients

• 3-1/2 cups fat-free milk

• 1 large apple, peeled and chopped

• 3/4 cup steel-cut oats

• 3/4 cup raisins

• 3 tablespoons brown sugar

• 4-1/2 teaspoons butter, melted

• 3/4 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/4 cup chopped pecans

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Directions

• In a 3-qt. slow cooker coated with cooking spray, combine the first 8 ingredients. Cover and cook on low for 7-8 hours or until liquid is absorbed. Spoon oatmeal into bowls; sprinkle with pecans.

Editor's Note: You may substitute 1-1/2 cups quick-cooking oats for the steel-cut oats and increase the fat-free milk to 4-1/2 cups.

Nutrition Facts 3/4 cup: 289 calories, 9g fat (3g saturated fat), 10mg cholesterol, 282mg sodium, 47g carbohydrate (28g sugars, 4g fiber), 9g protein.

German Pancake

Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. —Renae Moncur, Burley, Idaho

Ingredients

• 6 large eggs

• 1 cup 2% milk

• 1 cup all-purpose flour

• 1/2 teaspoon salt

• 2 tablespoons butter, melted

• BUTTERMILK SYRUP:

• 1/2 cup butter, cubed

• 1-1/2 cups sugar

• 3/4 cup buttermilk

• 2 tablespoons corn syrup

• 1 teaspoon baking soda

• 2 teaspoons vanilla extract

• Confectioners' sugar

• Fresh blueberries, optional

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Directions

• Preheat oven to 400°. Place first 4 ingredients in a blender; process just until smooth.

• Pour melted butter into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes.

• Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla.

• Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.

Health Tip: The pancake itself is just 150 calories and 7g fat. For a nutritious spin, fill it with sautéed fresh fruit and a dusting of confectioners’ sugar, or go savory with some leftover cubed turkey, gravy and herbs.

Nutrition Facts 1 piece pancake with 1/4 cup syrup: 428 calories, 19g fat (11g saturated fat), 203mg cholesterol, 543mg sodium, 56g carbohydrate (42g sugars, 0 fiber), 8g protein.

Amish Breakfast Casserole

We've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana

Ingredients

• 1 pound sliced bacon, diced

• 1 medium sweet onion, chopped

• 6 large eggs, lightly beaten

• 4 cups frozen shredded hash brown potatoes, thawed

• 2 cups shredded cheddar cheese

• 1-1/2 cups 4% cottage cheese

• 1-1/4 cups shredded Swiss cheese

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• Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.

• Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Test Kitchen tipsCreate a pretty burst of color and fresh flavor by adding a pinch of minced herbs to the egg mixture. Thyme and parsley are perfect candidates; try 1 teaspoon fresh or 1/4 teaspoon dried. Cottage cheese is surprisingly versatile and almost disappears into this dish when baked. Assemble a day in advance, and bake just before serving. Nutrition Facts 1 piece: 273 calories, 18g fat (10g saturated fat), 153mg cholesterol, 477mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.