Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/28

We are doing breakfast for lunch today because my mind is tired tonight but, I want you to be able to arrange it for tomorrow TGIF Breakfast duo for you. I am so proud of you because you made it one more week; you have the essence in you and we will overcome and we will rise!

I want to audit bethel to be your all year all grade teacher 6th - 12th grade and be with you each moment you live through school till college; I love you, I am proud of you, YOU DID IT and you will Do it again! Sending Love and Light to you!!!!!!!!!!! I love you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Cinnamon Apple Pancakes

My family loves these light and fluffy apple cinnamon pancakes. And best of all, they're sweet enough to enjoy even without syrup. —Kim McConnell, Tulsa, Oklahoma

Ingredients

• 2 cups whole wheat flour

• 4 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 2 large eggs

• 2 cups fat-free milk

• 2 tablespoons honey

• 1 tablespoon canola oil

• 1 medium apple, chopped

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• In a bowl, whisk together first four ingredients. In another bowl, whisk together eggs, milk, honey and oil; add to dry ingredients, stirring just until moistened. Stir in apple.

• Preheat a lightly greased griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.

Health Tip: According to a study from the Harvard School of Public Health, people who at the most whole grains, compared to those who ate little or no whole grains, lived longer and had a lower risk of cancer and heart disease. Nutrition Facts 2 pancakes: 241 calories, 5g fat (1g saturated fat), 64mg cholesterol, 576mg sodium, 42g carbohydrate (12g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.

Pressure-Cooker Homemade Chunky Applesauce

This applesauce is so easy. My family loves the things I make from scratch, and it's good knowing exactly what I'm putting in it! —Marilee Cardinal, Burlington, NJ

Ingredients

• 7 medium McIntosh, Empire or other apples (about 3 pounds)

• 1/2 cup sugar

• 1/2 cup water

• 1 tablespoon lemon juice

• 1/4 teaspoon almond or vanilla extract

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Directions

• Peel, core and cut each apple into 8 wedges. Cut each wedge crosswise in half; place in a 6-qt. electric pressure cooker. Add remaining ingredients.

• Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally. Mash apples with a potato masher or use an immersion blender until reaching desired consistency.

Nutrition Facts 3/4 cup: 139 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 36g carbohydrate (33g sugars, 2g fiber), 0 protein.

TASTE OF HOME

Overnight Baked Eggs Bruschetta

I like to spend as much time as I can with my guests when they stay with me for the holidays, so I rely on make-ahead recipes to help make that happen. Because most overnight brunch casseroles are so similar, I came up with a breakfast bruschetta for a fun change of pace. —Judi Berman-Yamada, Portland, Oregon

Ingredients

• 1 tube (13.8 ounces) refrigerated pizza crust

• 1 tablespoon cornmeal

• 3 tablespoons olive oil, divided

• 1-1/2 cups shredded part-skim mozzarella cheese, divided

• 3/4 pound sliced baby portobello mushrooms

• 3/4 teaspoon garlic powder

• 3/4 teaspoon dried rosemary, crushed

• 1/2 teaspoon pepper

• 1/4 teaspoon salt

• 2 cups pizza sauce

• 1 tablespoon white vinegar

• 9 large eggs

• 2 ounces fresh goat cheese, crumbled

• 1/2 cup French-fried onions

• Fresh basil leaves

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Directions

• Preheat oven to 400°. Unroll pizza dough and press onto bottom of a greased 15x10x1-in baking pan that's been sprinkled with cornmeal. Brush dough with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes.

• Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in garlic powder, rosemary and seasonings. Stir pizza sauce into mushrooms; spread mushroom mixture over crust.

• In a large skillet with high sides, bring vinegar and 2-3 in. water to a boil. Reduce heat to maintain a gentle simmer. Break 1 cold egg at a time into a small bowl; holding bowl close to surface of water, slip eggs into water.

• Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs; place over mushrooms in baking pan. Sprinkle goat cheese and remaining mozzarella over eggs and mushrooms. Refrigerate, covered, overnight.

• Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle onions over top. Bake, uncovered, until golden brown and heated through, 10-15 minutes. Top with basil just before serving.

Nutrition Facts 1 piece: 345 calories, 17g fat (5g saturated fat), 227mg cholesterol, 798mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 17g protein.

Pineapple & Cream Cheese Bread Pudding

This bread pudding is easy, convenient, versatile, and delicious. Every time I take it to church or school everyone asks for the recipe because it's the best bread pudding they have ever tasted—I never have any leftovers. This delicious brunch casserole has been requested for family gatherings, holidays, weddings, and birthday parties.—Laura Ellis, Biloxi, Mississippi

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.

Put together by:

Joy Melissa Pence - Original Copy

Alias: Katherine Victoria VanAnderland, Original Copy

Alias: Victoria Aikman -Original Copy

Alias: Katherine Victoria Aikman - Original Copy

Communications, B.s. Public Speaking / Organizational Communication

Professional Blogger and Entrepreneur

Phone: 202-909-0715

Web: https://edinahomeschool.wixsite.com/heavensangels/meet-the-ceo

Email: edinahomeschool@gmail.com