Breakfast for Wednesday 3/31/21 for the original copy officer captain family and OCS 270,036

Sending Love from a butterfly ~ I LOVE YOU I found this and thought you might like it some good treats to eat for breakfast or early mid morning. Sending you love and light

Magic Wands

Ingredients

• 1-1/2 cups white baking chips

• 1 package (10 ounces) pretzel rods

• Colored candy stars or sprinkles

• Colored sugar or edible glitter

Directions

• In a microwave, melt chips; stir until smooth. Dip each pretzel rod halfway into melted chips; allow excess to drip off. Sprinkle coatings with candy stars and colored sugar. Place pretzels on waxed paper; let stand until dry. Store in an airtight container.

Nutrition Facts 1 wand: 103 calories, 4g fat (2g saturated fat), 2mg cholesterol, 164mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 2g protein.

Rainbow Fruit Salad

Ingredients

• 2 large firm bananas, sliced

• 2 tablespoons lemon juice

• 2 cups seeded cubed watermelon

• 2 cups fresh or canned pineapple chunks

• 1 pint fresh blueberries

• 3 kiwifruit, peeled and sliced

• 1 pint fresh strawberries, halved

• 6 ounces cream cheese, softened

• 1/3 cup confectioners' sugar

• 2 tablespoons fresh lime juice

• 1/2 teaspoon grated lime zest

• 1 cup heavy whipping cream, whipped

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• Toss bananas in lemon juice; place in a 4-qt. glass serving bowl. Add remaining fruit in layers.

• In a bowl, beat cream cheese until smooth. Gradually add sugar and the lime juice and zest. Stir in a small amount of whipped cream; mix well. Fold in remaining whipped cream. Spread over fruit. Chill until serving.

Nutrition Facts 3/4 cup: 123 calories, 7g fat (5g saturated fat), 22mg cholesterol, 31mg sodium, 14g carbohydrate (10g sugars, 2g fiber), 1g protein.

Rainbow Fruit Toast

Ingredients

• 5 slices sourdough or multigrain bread, toasted

• 1 cup reduced-fat cream cheese

• STRAWBERRY BASIL TOAST:

• 1 cup sliced fresh strawberries

• 1 tablespoon fresh basil leaves, sliced

• 1/8 teaspoon sea salt

• MANGO CHILI TOAST:

• 1/2 medium mango, peeled and sliced

• 1/2 teaspoon grated lime zest

• 1/4 teaspoon chili powder

• KIWI MINT TOAST:

• 1 medium kiwifruit, peeled and sliced

• 1/4 cup green grapes, halved

• 2 teaspoons minced fresh mint

• TANGERINE-THYME:

• 1 tangerine, peeled and sectioned

• 1 tablespoon coarsely chopped pistachios

• 1/2 teaspoon minced fresh thyme

• BERRY SERRANO TOAST:

• 1/3 cup fresh blueberries

• 1/3 cup fresh blackberries, halved

• 1 teaspoon honey

• 1/4 serrano pepper, sliced

• MIXED BERRY TOAST:

• 1/4 cup sliced fresh strawberries

• 2 tablespoons fresh blueberries

• 2 tablespoons fresh blackberries, halved

• 1 teaspoon honey

• AVOCADO TOMATO TOAST:

• 1/2 medium ripe avocado, peeled and sliced

• 1/4 cup heirloom cherry tomatoes, halved

• Coarsely ground pepper

• RASPBERRY PEACH TOAST:

• 1/3 cup sliced peaches

• 1/4 cup fresh raspberries

• Minced fresh mint

• CITRUS KIWI TOAST:

• 1/4 small navel orange, sliced

• 1/2 tangerine, sliced

• 1/2 medium kiwifruit, sliced

• 1 teaspoon pistachios, chopped

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Directions

• Spread toasted bread with cream cheese. Top as desired.

Nutrition Facts 1 piece of toast with cream cheese (calculated without additional toppings): 172 calories, 10g fat (7g saturated fat), 33mg cholesterol, 324mg sodium, 13g carbohydrate (3g sugars, 0 fiber), 7g protein.

Rainbow Strawberries

Directions

• Dip strawberries in melted pastel-colored candy coating disks. Let dry on parchment paper.

• For unicorn ears: Cut off and discard bottom third of white candy coating disk. Cut the remainder in half for two ears. For unicorn horn: Flatten a yellow Starburst and cut into thin strips. Twist the strips together.

• Unicorn assembly: Dip strawberries in melted white-colored candy coating disks. Let dry for 2-3 minutes on parchment paper. Before coating is set, insert ears and horn. Pipe melted candy coating around horn base for mane. Add assorted sprinkles.

Caramel-Pecan Monkey Bread

Ingredients

• 1 package (1/4 ounce) active dry yeast

• 1/4 cup warm water (110° to 115°)

• 5 tablespoons plus 1/2 cup butter, divided

• 1-1/4 cups warm 2% milk (110° to 115°)

• 2 large eggs, room temperature

• 1-1/4 cups sugar, divided

• 1 teaspoon salt

• 5 cups all-purpose flour

• 1 teaspoon ground cinnamon

• CARAMEL:

• 2/3 cup packed brown sugar

• 1/4 cup butter, cubed

• 1/4 cup heavy whipping cream

• 3/4 cup chopped pecans, divided

• OPTIONAL GLAZE:

• 4 ounces cream cheese, softened

• 1/4 cup butter, softened

• 1-1/2 cups confectioners' sugar

• 3 to 5 tablespoons 2% milk

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Directions

• Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.

• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight.

• Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture.

• For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes.

• Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate.

• For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.

Nutrition Facts 2 pieces: 334 calories, 15g fat (8g saturated fat), 52mg cholesterol, 207mg sodium, 45g carbohydrate (21g sugars, 1g fiber), 5g protein.

Sunny-Side-Up Pizza

Ingredients

• 1 prebaked 12-inch thin pizza crust

• 6 large eggs

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

• 8 bacon strips, cooked and crumbled

• 1/2 cup chopped sweet red pepper

• 1/2 cup chopped green pepper

• 1 small onion, chopped

• 1/2 cup chopped, mushrooms

• Peperoni

• Sausage

• Canadian Bacon

• Breakfast Bacon

• Hamburger

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Directions

• Preheat oven to 450°. Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out 6 circles from crust. (Remove circles and save for another use.) Break an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake until eggs are completely set, 8-10 minutes.

Nutrition Facts 1 slice: 355 calories, 18g fat (7g saturated fat), 242mg cholesterol, 578mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 20g protein.

Mini Nutella Doughnuts

Ingredients

• 1 large egg

• 1 tablespoon water

• 1 tube (16.3 ounces) large refrigerated flaky biscuits (8 count)

• 2/3 cup Nutella

• Oil for deep-fat frying

• Confectioners' sugar

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Directions

• Whisk egg with water. On a lightly floured surface, roll each biscuit into a 6-in. circle; cut each into 4 wedges. Brush lightly with egg mixture; top each wedge with 1 teaspoon Nutella. Bring up corners over filling; pinch edges firmly to seal.

• In a large cast-iron or electric skillet, heat oil to 350°. In small batches, place doughnuts in hot oil, seam side down; fry until golden brown, 1-2 minutes per side. Drain on paper towels. Dust with confectioners' sugar; serve warm.

Nutrition Facts 1 doughnut: 99 calories, 6g fat (1g saturated fat), 6mg cholesterol, 142mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 2g protein.

Spiced Apple Oatmeal

Ingredients

• 1/2 cup packed brown sugar

• 2 tablespoons lemon juice

• 2 tablespoons molasses

• 3 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground allspice

• 1/4 teaspoon salt

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

• 2 cups steel-cut oats

• 2 large eggs

• 2-1/2 cups water

• 2 cups 2% milk

• 1 cup refrigerated vanilla dairy creamer

• Optional: Chopped pecans and additional milk

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Directions

• Mix first 8 ingredients. Place apples in a greased 4-qt. slow cooker. Top with brown sugar mixture, then with oats.

• Whisk together eggs, water, milk and creamer; pour over oats. Cook, covered, on low until oats are tender, 4-1/2 to 5 hours. If desired, serve with pecans and additional milk.

Editor's Note: This recipe was tested with Coffee-mate Natural Bliss vanilla coffee creamer. Test Kitchen TipsSteel-cut oats give this oatmeal more texture than old-fashioned or quick-cooking oats. If you start this before going to bed and cook it longer than 5 hours, you'll risk burning the outside edges of the oatmeal mixture. Health Tip: The oats plus apples add up to 5g fiber per serving, which will help keep you feeling full longer.

Nutrition Facts 1 cup: 290 calories, 7g fat (3g saturated fat), 49mg cholesterol, 109mg sodium, 53g carbohydrate (30g sugars, 5g fiber), 7g protein.

Shirred Egg Corn Muffins

Ingredients

• 1 package (8-1/2 ounces) cornbread/muffin mix

• 1/2 cup buttermilk

• 2 tablespoons sour cream

• 1/2 cup shredded sharp cheddar cheese

• 1/2 cup crumbled cooked bacon

• 12 large eggs

• 1/4 teaspoon salt

• 1/8 teaspoon coarsely ground pepper

• TOPPING:

• 4 teaspoons butter

• 4 teaspoons all-purpose flour

• 1 cup 2% milk

• 1-1/4 cups shredded sharp cheddar cheese, divided

• 1/8 teaspoon dried thyme

• 1/4 teaspoon seasoned salt, divided

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Directions

• Preheat oven to 375°. In a small bowl, combine muffin mix, buttermilk and sour cream just until moistened; fold in cheese and bacon. Spoon into 12 greased muffin cups. Crack an egg into each cup; sprinkle with salt and pepper.

• Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan.

• Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in 1 cup cheese, thyme and 1/8 teaspoon seasoned salt until cheese is melted.

• Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.

Nutrition Facts 1 muffin: 262 calories, 15g fat (7g saturated fat), 244mg cholesterol, 598mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 14g protein.

Homemade Sage Sausage Patties

Ingredients

• 1 pound ground pork

• 3/4 cup shredded cheddar cheese

• 1/4 cup buttermilk

• 1 tablespoon finely chopped onion

• 2 teaspoons rubbed sage

• 3/4 teaspoon salt

• 3/4 teaspoon pepper

• 1/8 teaspoon garlic powder

• 1/8 teaspoon dried oregano

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Directions

• In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour.

• In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.

Nutrition Facts 1 patty: 162 calories, 11g fat (5g saturated fat), 49mg cholesterol, 323mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 13g protein.

Roasted Tomato Quiche

Ingredients

• 1 sheet refrigerated pie crust

• 1 cup grape tomatoes

• 1 tablespoon olive oil

• 1/8 teaspoon plus 1/2 teaspoon salt, divided

• 1/8 teaspoon plus 1/4 teaspoon pepper, divided

• 1/2 pound bulk Italian sausage

• 1 small onion, chopped

• 1 package (6 ounces) fresh baby spinach, chopped

• 1 cup shredded part-skim mozzarella cheese

• 3 large eggs

• 1 cup half-and-half cream

• 1/2 teaspoon garlic powder

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• Unroll crust into a 9-in. pie plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.

• Bake at 450° for 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack.

• Place tomatoes in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/8 teaspoon each salt and pepper. Bake at 450° until skins blister, 8-10 minutes.

• In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Remove sausage. In the same skillet, cook spinach until wilted, 4-5 minutes.

• Combine sausage, tomatoes, spinach and cheese; transfer to crust. Whisk eggs, cream, garlic powder and remaining salt and pepper; pour over top.

• Bake at 375° until a knife inserted in center comes out clean, about 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving.

Editor’s Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking. Nutrition Facts 1 piece: 397 calories, 26g fat (11g saturated fat), 158mg cholesterol, 725mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 15g protein.

Sausage, Egg and Cheddar Farmer's Breakfast

Ingredients

• 6 large eggs

• 1/3 cup 2% milk

• 1/2 teaspoon dried parsley flakes

• 1/4 teaspoon salt

• 6 ounces bulk pork sausage

• 1 tablespoon butter

• 1-1/2 cups frozen cubed hash brown potatoes, thawed

• 1/4 cup chopped onion

• 1 cup shredded cheddar cheese

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Directions

• Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan.

• Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.

Test Kitchen tipsIf you don’t have frozen hash brown potatoes handy, use parcooked cubed potatoes.

Nutrition Facts 1 cup: 330 calories, 24g fat (11g saturated fat), 364mg cholesterol, 612mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 20g protein.