Happy Anniversary Breakfast for Officer Captain Troy Kenneth Aikman and I. 8/28/2020 100 years FBI

Katherine Victoria Vananderland
Aug 27, 2020
7 min read

Two songs that I want to dedicate to you and us; its what we do that makes a difference and you are the very reason why Angels come down from Heaven to save us; thank you for your commitment to the FBI with Me, and to our country! I love You!

12 Roses: Each rose signifies something about you or your personality and dedication to our Country!

Original Copy Officer Captain: is all of these words and then some others that are listed with the roses.

T - Tenacious

R - Respectful

O - Overcomes

Y - Youthful

K- Kissable

E- Excellent

N- Never Gives up

N- No Fear

E - Extrovert

T- Trustworthy

H- Honor

A- Attitude and Altitude

I- Imaginative Innovator

K- Kind

M- Motivational

A- Attractive

N- Neat and Organized

1: Love

2: Loyal Heart

3: Kind Words

4: Compassionate Love

5: Dedicated to the family

6: Courageous hero to the FBI

7: Brave for all the sophisticates

8: Commitment to US

9: Adventure in our daily lives

10: Energetic to keep up with the Sophisticates

11: Intuitive to peoples needs

12: Amazing in all ways of life, liberty and the pursuit of Happiness!

Puff Pancake with Bourbon Peaches

Ingredients

1 tablespoon butter
3 large eggs, room temperature, lightly beaten
1/2 cup 2% milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup all-purpose flour
1 cup water
4 tablespoons bourbon or peach nectar, divided
2 tablespoons honey
2 tablespoons peach preserves
3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches

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Directions

Preheat oven to 400°. Place butter in a 9-in. deep-dish pie plate; heat in oven 2-3 minutes or until butter is melted. Meanwhile, in a small bowl, whisk eggs, milk, vanilla 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 puffed and browned, 18-22 minutes.
Meanwhile, in a large saucepan, combine water, 3 tablespoons bourbon, honey and preserves. Bring to a boil; reduce heat. Add peaches; cook and stir for 3-4 minutes or until tender. Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup. Remove from heat; stir in peaches and remaining 1 tablespoon bourbon.
Remove pancake from oven. Serve immediately with warm peach sauce.

Nutrition Facts 1 serving: 192 calories, 5g fat (2g saturated fat), 100mg cholesterol, 110mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 6g protein.

Cast-Iron Scrambled Eggs

Ingredients

12 large eggs
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup finely chopped sweet onion
2 tablespoons butter
1 log (4 ounces) fresh goat cheese, crumbled
3 tablespoons minced chives

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Directions

In a large bowl, whisk the eggs, water, salt and pepper; set aside.
Place a 10-in. cast-iron skillet on grill rack over medium-hot heat. In the skillet, saute onion and jalapeno in butter until tender. Add egg mixture; cook and stir until almost set. Stir in cheese and chives; cook and stir until eggs are completely set.

Nutrition Facts 2/3 cup: 217 calories, 16g fat (7g saturated fat), 446mg cholesterol, 342mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 15g protein.

Bacon Egg Cups

Ingredients

4 bacon strips
4 large eggs
1/3 cup half-and-half cream
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
2 green onions, chopped

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In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.
In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edges of each of two 8-oz. ramekins or custard cups coated with cooking spray.
Sprinkle each with half of the cheese and onions. Divide egg mixture between ramekins. Break 1 of the remaining eggs into each ramekin. Sprinkle with remaining cheese and onion. Bake at 350° until eggs are completely set, 18-22 minutes.

Nutrition Facts 1 serving: 380 calories, 28g fat (14g saturated fat), 486mg cholesterol, 521mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 24g protein.

Apple-Bacon Egg Bake

Ingredients

3 large eggs
1 small apple, diced
3/4 cup frozen O'Brien potatoes, thawed
1/3 cup 2% milk
1/3 cup sour cream
1/3 cup shredded cheddar cheese, divided
3 bacon strips, cooked and crumbled, divided

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In a small bowl, beat the eggs. Stir in the apple, hash browns, milk, sour cream, 3 tablespoons cheese, 1 tablespoon bacon, salt and pepper.
Pour into two 2-cup baking dishes coated with cooking spray. Sprinkle with remaining cheese and bacon.
Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out

Blueberry-Stuffed French Toast

Ingredients

1-1/2 cups fresh or frozen blueberries
3 tablespoons sugar, divided
8 slices Italian bread (1-1/4 inches thick)
4 large eggs
1 teaspoon grated orange zest
1/2 cup orange juice
Dash salt
SAUCE:
1/4 cup orange juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1-1/2 cups orange sections
1 cup fresh or frozen blueberries
1/3 cup sliced almonds, toasted

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Preheat oven to 400°. In a small bowl, toss blueberries with 2 tablespoons sugar. Cut a pocket horizontally in each slice of bread. Fill with blueberries.
In a shallow bowl, whisk eggs, orange zest, orange juice, salt and remaining sugar. Dip both sides of bread in egg mixture, being careful to not squeeze out berries. Place in a greased 15x10x1-in. baking pan. Bake 14-17 minutes or until golden brown, carefully turning once.
Meanwhile, in a small saucepan, whisk the first five sauce ingredients until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat; stir in fruit and heat through. Serve with French toast; sprinkle with almonds.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 1 slice with 1/4 cup sauce and 2 teaspoons almonds: 167 calories, 5g fat (1g saturated fat), 106mg cholesterol, 118mg sodium, 27g carbohydrate (19g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

Brie-Berry Bruschetta

Ingredients

12 slices French bread baguette (1/4 inch thick)
1 tablespoon olive oil
1 round (8 ounces) Brie cheese, rind removed
1 cup sliced fresh strawberries
1 tablespoon balsamic vinegar
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

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Directions

Place bread on an ungreased baking sheet; brush with oil. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown.
Spread Brie over toast; top with strawberries. Drizzle with vinegar and sprinkle with thyme.

Nutrition Facts 1 piece: 104 calories, 7g fat (4g saturated fat), 19mg cholesterol, 155mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 5g protein.

Creamy Mushroom Bruschetta

Ingredients

1-1/2 cups sliced fresh mushrooms
1-1/2 cups sliced baby portobello mushrooms
1 cup sliced fresh shiitake mushrooms
3/4 cup chopped onion
2 tablespoons olive oil
1 cup heavy whipping cream
2 tablespoons Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
28 slices French bread baguette (1/2 inch thick)
1 garlic clove, peeled and halved
1 tablespoon each minced fresh basil, parsley and thyme

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In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally.
Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic.
Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoonful on each toast. Serve immediately.

Nutrition Facts 1 appetizer: 94 calories, 5g fat (2g saturated fat), 12mg cholesterol, 104mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Crustless Spinach Quiche

Ingredients

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper

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In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Test Kitchen TipsTo ensure perfectly cooked quiche, start checking early to see whether it's done. Baking times are great guidelines, but because every oven heats differently, we recommend taking an early look, especially for cakes, cookies, muffins and delicate egg-based dishes. For cheese that's extra melty, shred or grate it yourself. Check out 10 of our best quiche recipes. Nutrition Facts 1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.

Turkey Breakfast Sausage

Ingredients

1 pound lean ground turkey
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ground ginger

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Directions

Crumble turkey into a large bowl. Add the salt, sage, pepper and ginger. Shape into eight 2-in. patties.
In a greased cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 165° and juices run clear, 4-6 minutes on each side.

Nutrition Facts 1 patty: 85 calories, 5g fat (1g saturated fat), 45mg cholesterol, 275mg sodium, 0 carbohydrate (0 sugars, 0 fiber),

Breakfast Banana Splits

Ingredients

1 medium banana
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).

Chive & Onion Hash Brown Potatoes

Ingredients

1-1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed

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Preheat oven to 375°. In a Dutch oven, combine the first five ingredients; cook and stir over medium heat until blended. Stir in potatoes.
In a greased 13x9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter.
Bake, covered, 35 minutes. Bake, uncovered, 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives.

Nutrition Facts 3/4 cup: 285 calories, 17g fat (11g saturated fat), 57mg cholesterol, 423mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 9g protein.

Berry Smoothie