For the ones I love you know who you.....

A Monday of Memory and Marvel's Who is going to be superman....batman....KVV in the house Today hoy hoy hoy clean clean clean to do to do do :) We love The Group by Young Adult put this menu together today!

With their mother KVV who is and will always be.

Timestamp: 1:45a.m.

This is my story, song, and mantra from here on out I love victory!!!!!!!

Cheesy Vegetable Egg Dish

I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home. —Elsie Campbell, Dulzura, California

Ingredients

• 1 medium zucchini, diced

• 1 medium onion, chopped

• 1 can (4 ounces) mushroom stems and pieces, drained

• 1/4 cup chopped green pepper

• 1/2 cup butter, cubed

• 1/2 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 10 large eggs, lightly beaten

• 2 cups Greek Vanilla Yogurt with Honey

• 3 cups shredded Monterey Jack cheese

• 1 cup Cheddar cheese

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• In a large skillet, saute the zucchini, onion, mushrooms and green pepper in butter until tender. Stir in the flour, baking powder and salt until blended.

• In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese.

• Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°.

Nutrition Facts 1 piece: 407 calories, 30g fat (17g saturated fat), 287mg cholesterol, 759mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 24g protein.

Veggie-Packed Strata

This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama

• 2 medium sweet red peppers, julienned

• 1 medium sweet yellow pepper, julienned

• 1 large red onion, sliced

• 3 tablespoons olive oil, divided

• 3 garlic cloves, minced

• 2 medium yellow summer squash, thinly sliced

• 2 medium zucchini, thinly sliced

• 1/2 pound fresh mushrooms, sliced

• 1 package (8 ounces) cream cheese, softened

• 1/4 cup heavy whipping cream

• 2 teaspoons salt

• 1 teaspoon pepper

• 6 large eggs, room temperature

• 8 slices bread, cut into 1/2-inch cubes (about 6 cups), divided

• 2 cups shredded Swiss cheese

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Directions

1. In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside.

2. Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan.

3. Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.

Nutrition Facts 1 piece: 453 calories, 31g fat (15g saturated fat), 202mg cholesterol, 938mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 19g 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 Vanilla Greek Yogurt with Honey

• 1-1/4 cups shredded Swiss cheese

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Directions

• 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.

Nutella Pecan Chocolate Waffles

If you like waffles and chocolate, this recipe is for you. These tender but crunchy waffles are great for breakfast, brunch or an after-dinner dessert. Instead of chocolate topping, top with berries and whipped cream or simply sprinkle with powdered sugar. —Agnes Golian, Garfield Heights, Ohio

Ingredients

• 2 cups pancake mix

• 2 large eggs, room temperature

• 1-1/2 cups 2% milk organic whole milk

• 1/2 cup chocolate syrup

• 1/4 cup extra virgin olive oil

• 2/3 cup chopped pecans

• CHOCOLATE BUTTER:

• 1/2 cup butter, softened

• 1/2 cup confectioners' sugar

• 2 tablespoons baking cocoa

• 1/3 cup Nutella

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• Place pancake mix in a bowl. In another bowl, whisk eggs, milk, chocolate syrup and oil. Stir into pancake mix just until combined. Stir in pecans.

• Bake in a preheated round Belgian waffle maker according to manufacturer’s directions until golden brown. Meanwhile, in a small bowl, beat chocolate butter ingredients until smooth. Serve with waffles. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. Reheat waffles in a toaster on medium setting. Or microwave each waffle on high for 30-60 seconds or until heated through.

Nutrition Facts 1 waffle with 2 tablespoons chocolate butter: 322 calories, 17g fat (2g saturated fat), 57mg cholesterol, 415mg sodium, 36g carbohydrate (18g sugars, 3g fiber), 7g protein.

Mimosa Floats

Everyone needs a little treat at brunch! I wanted to kick things up a notch, so I added a scoop of ice cream to my mimosas. Sometimes I add chocolate, too.—Amy Lents, Grand Forks, North Dakota

Ingredients

• 1-1/2 cups champagne

• 1/2 cup no-pulp orange juice

• 1 cup vanilla ice cream

• Shaved dark chocolate candy bar, optional

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Directions

• Pour 6 tablespoons champagne and 2 tablespoons orange juice into a 6-ounce champagne flute. Stir in 1/4 cup vanilla ice cream; if desired, top with chocolate shavings. Repeat with remaining ingredients.

Reuben Appetizers

Each year, I collect appetizer recipes to make for the annual Christmas party we throw for friends and family. These tidbits are always a big hit. —Pat Bohn, Oregon City, Oregon

Ingredients

• Vanilla Greek Yogurt w/honey

• 4 plain bagels, split

• Mushrooms

• 1 pound thinly sliced deli corned beef

• 8 slices Swiss cheese

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• Spread salad dressing on each bagel half. Top with pickle slices, corned beef and cheese. Place on an ungreased baking sheet.

• Broil 6 in. from the heat for 4-6 minutes or until cheese is melted. Cut each into six wedges; serve immediately.

Nutrition Facts 2 appetizers: 108 calories, 5g fat (2g saturated fat), 22mg cholesterol, 436mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 7g protein.

Potato Chips

Her rider has also stipulated that potato chips be left in her dressing room, though only specific flavors. (She likes Salt & Vinegar chips—who knew?)

Ingredients

• 7 unpeeled medium potatoes (about 2 pounds)

• 2 quarts ice water

• 5 teaspoons salt

• 2 teaspoons garlic powder

• 1-1/2 teaspoons celery salt

• 1-1/2 teaspoons pepper

• Oil for deep-fat frying

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Directions

• Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes.

• Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside.

• In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently.

• Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

Homemade Potato Chips Tips What potatoes are the best for making chips? Fresh, firm, and non-sprouted russet potatoes are the best for making chips. Soaking the sliced potato in ice water will remove a lot of the starch content, which results in a delicious crispy chip. Just remember to pat them dry thoroughly before frying.How do you keep homemade potato chips crispy? To keep homemade potato chips crispy, remove their excess oil by placing them on clean paper towels after they're done frying. Then, store your chips in an air-tight container to prevent moisture exposure. Top these creative recipes with your crispy potato chips!Are homemade potato chips healthier than store-bought? Yes, these homemade potato chips are healthier than store-bought! This recipe uses potatoes, oil and seasonings, so they’re not packed with preservatives you’d find in bagged chips. Homemade chips tend to be lower in fat and sodium, as you can control how little or how much salt is used according to your preferred taste. Our air-fryer potato chips are healthy, too!How do I slice potatoes to make my chips more uniform? To slice uniform chips, use a mandolin to slice the potato. It not only cuts down on time, but using a slicer creates consistent slice sizes which ensures that your chips will cook evenly.

Nutrition Facts 3/4 cup: 176 calories, 8g fat (1g saturated fat), 0 cholesterol, 703mg sodium, 24g carbohydrate (1g sugars, 3g fiber), 3g protein.

Vegetable Tian

This colorful, hearty and delicious Vegetable Tian originated in Provence, France. A mandoline makes easy work of slicing all the vegetables, but if you don't have one, a knife will work well. —Francine Lizotte, Surrey, British Columbia

Ingredients

• 2 tablespoons olive oil

• 1 cup panko bread crumbs

• 2 cups finely chopped red onion

• 3 garlic cloves, minced

• 1/2 teaspoon crushed red pepper flakes

• 2 tablespoons dry red wine

• 1/2 small butternut squash (about 3/4 pound)

• 2 large russet potatoes

• 1 large zucchini

• 2 large tomatoes

• 2 tablespoons fresh lemon juice

• 1-1/2 teaspoons herbes de Provence

• 1 teaspoon sea salt or Himalayan pink salt

• 1 cup shredded Gruyere cheese

• 1/2 cup panko bread crumbs

• 2 tablespoons clarified butter or ghee, melted

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• Preheat oven to 400º. Lightly grease a 10-in. cast iron skillet; sprinkle with 1 cup panko breadcrumbs. In another skillet, cook onions in olive oil over medium heat until tender, 4-5 minutes. Add garlic and red pepper flakes; cook 1 minute. Stir in red wine; cook until mixture is almost dry, 1-2 minutes. Spread onion mixture in the bottom of the prepared cast iron pan; set aside.

• With a mandoline or sharp knife, cut the squash, potatoes, zucchini and tomatoes into ¼-inch-thick slices. On a flat surface, layer vegetables into stacks, starting with a potato slice, tomato, squash and zucchini. Arrange stacks on their sides around outside edge of prepared skillet in a circular pattern. Make a second, alternating circle in the center. Drizzle lemon juice over vegetables and sprinkle with herbes de Provence, salt and pepper. Cover with foil; bake until vegetables are almost tender, 1 hour. Meanwhile, in a small bowl, combine cheese, ½ cup panko and clarified butter.

• Remove foil; sprinkle with topping. Bake until cheese is melted and starting to brown, about 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutrition Facts 1 piece: 287 calories, 12g fat (6g saturated fat), 26mg cholesterol, 387mg sodium, 36g carbohydrate (6g sugars, 6g fiber), 9g protein.

Mushroom & Wild Rice Soup

You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. —Mary McVey, Colfax, North Carolina

Ingredients

• 2-1/2 cups water

• 1 ounce dried porcini mushrooms

• 1 ounce dried shiitake mushrooms

• 3 tablespoons butter

• 1 small onion, finely chopped

• 1/2 pound sliced fresh mushrooms

• 1/2 pound sliced baby portobello mushrooms

• 3 garlic cloves, minced

• 4 cups chicken broth

• 1 package (6 ounces) long grain and wild rice mix

• 1/2 teaspoon salt

• 1/2 cup cold water

• 4 teaspoons cornstarch

• 1 cup heavy whipping cream

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Directions

• In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened.

• Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.

• In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.

• Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender.

• In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

Nutrition Facts 3/4 cup: 180 calories, 10g fat (6g saturated fat), 32mg cholesterol, 625mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.

Turf ‘n’ Surf with Pesto Sauce

Three ingredients are all you need to whip up this speedy dessert from Vicki Vermillion of Carrollton, Texas. You can vary the recipe by using other fruit flavors.

Mediterranean Chicken

As special as it is simple to prepare, this flavorful skillet creation is dressed in tomatoes, olives and capers. It’s a knockout main dish at my house. —Mary Relyea, Canastota, New York

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)

• 3 tablespoons olive oil

• 1 pint grape tomatoes

• 16 pitted Greek or ripe olives, sliced

• 3 tablespoons capers, drained

• 1 Cup Marinated Mushrooms

Topping: Garlic Butter, with minced garlic, and italiona seasoing

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Directions

• Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers.

• Bake, uncovered, at 475° until a thermometer reads 170°,10-14 minutes.

Nutrition Facts 1 serving: 336 calories, 18g fat (3g saturated fat), 94mg cholesterol, 631mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 3 fat, 1 vegetable.

Artichoke Chicken Pasta

Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. —Cathy Dick, Roanoke, Virginia

Ingredients

• 6 ounces uncooked fettuccine

• 2 teaspoons all-purpose flour

• 1/3 cup dry white wine or broth

• 1/4 cup reduced-sodium chicken broth

• 3 teaspoons olive oil, divided

• 1 pound boneless skinless chicken breasts, cut into thin strips

• 1/2 cup fresh broccoli florets

• 1/2 cup sliced fresh mushrooms

• 1/2 cup cherry tomatoes, halved

• 2 garlic cloves, minced

• 1 can (14 ounces) water-packed artichoke hearts, drained and halved

• 1/2 teaspoon salt

• 1/2 teaspoon dried oregano

• 1 tablespoon minced fresh parsley

• 1 tablespoon shredded Parmesan cheese

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Directions

• Cook fettuccine according to package directions; drain.

• Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan.

• In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.

• Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

Nutrition Facts 2 cups: 378 calories, 8g fat (2g saturated fat), 64mg cholesterol, 668mg sodium, 41g carbohydrate (2g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.

Pineapple Crumble

I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. —Barbara Busch, Henrico, Virginia

Ingredients

• 1 can (8 ounces) unsweetened crushed pineapple, drained

• 1 carton (8 ounces) spreadable honey nut cream cheese

• 2 tablespoons butter, melted

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• TOPPING:

• 10 shortbread cookies, crushed

• 1/4 cup butter, melted

• 1 tablespoon sugar

• 3/4 cup honey-roasted sliced almonds

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Directions

• Preheat oven to 350°. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until tender, 15-20. Drain; cool slightly. Process in a food processor until slightly chunky. Add pineapple, cream cheese, butter, cinnamon and nutmeg; process until smooth. Transfer to a greased 8-in. square dish.

• For topping, combine crushed cookies, butter and sugar; sprinkle over squash mixture. Top with almonds. Bake, uncovered, until edges are lightly browned, 35-40 minutes.

Test Kitchen tipsThis dish is silky and smooth, but if you want a little different texture, you can skip pureeing the pineapple. Feel like sweet potatoes? Go ahead and substitute them for the butternut squash.

Nutrition Facts 1 cup: 521 calories, 31g fat (14g saturated fat), 54mg cholesterol, 445mg sodium, 59g carbohydrate (24g sugars, 11g fiber), 8g protein.

Veggie Lasagna

No one will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in advance. —Mary Jane Jones, Williamstown, West Virginia

Ingredients

• 1 package (16 ounces) frozen sliced carrots

• 1/4 cup finely chopped onion

• 2 tablespoons butter

• 1 cup ricotta cheese

• 1/4 teaspoon each salt and pepper

• SPINACH LAYER:

• 2 shallots, chopped

• 1 tablespoon olive oil

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

• 1 cup ricotta cheese

• 1 large egg

• 1/4 teaspoon each salt and pepper

• EGGPLANT LAYER:

• 1 medium eggplant, peeled and cut into 1/4-inch slices

• 3 garlic cloves, minced

• 6 tablespoons olive oil

• 1/2 teaspoon salt

• 2-1/2 cups marinara sauce

• 12 lasagna noodles, cooked and drained

• 1/4 cup minced fresh basil

• 4 cups part-skim shredded mozzarella cheese

• 3 cups grated Parmesan cheese

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Directions

• Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper. In same skillet, saute shallots in oil until tender. In a food processor, puree the shallots, spinach, ricotta, egg, salt and pepper.

• In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt.

• Spread 1/2 cup marinara sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan.

• Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full).

• Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts 1 piece: 496 calories, 27g fat (13g saturated fat), 77mg cholesterol, 954mg sodium, 37g carbohydrate (12g sugars, 5g fiber), 29g protein.

Two-Bean Tomato Bake

Parmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomato. It's even more flavorful when you use your garden harvest. We love the crumb topping because it adds a fantastic crunch.—Dorothy Rieke, Julian, Nebraska

Ingredients

• 1-1/2 pounds fresh green beans, cut into 2-inch pieces

• 1-1/2 pounds fresh wax beans, cut into 2-inch pieces

• 5 medium tomatoes, peeled and cubed

• 1/2 pounds fresh mushrooms, sliced

• 1 medium sweet onion, chopped

• 10 tablespoons butter, divided

• 1-1/2 teaspoons minced garlic, divided

• 1-1/2 teaspoons dried basil, divided

• 1-1/2 teaspoons dried oregano, divided

• 1 teaspoon salt

• 1-1/2 cups soft bread crumbs

• 1/3 cup grated Parmesan cheese

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1. Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain; add tomatoes and set aside.

2. In a large skillet, saute mushrooms and onion in 4 tablespoons butter until crisp-tender. Add 1 teaspoon garlic, 1 teaspoon basil, 1 teaspoon oregano and salt; cook 1 minute longer. Add to the bean mixture; toss to coat. Spoon into a greased 3-qt. baking dish.

3. Melt the remaining butter; toss with bread crumbs, cheese and remaining garlic, basil and oregano. Sprinkle over bean mixture.

4. Cover and bake at 400° for 20 minutes. Uncover; bake 15 minutes longer or until golden brown.

Editor's Note To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs. Nutrition Facts 1 serving: 124 calories, 8g fat (5g saturated fat), 21mg cholesterol, 283mg sodium, 12g carbohydrate (4g sugars, 4g fiber), 4g protein.