Monday's: Breakfast, Lunch, and Dinner; KVV is Joy love your mother, forever till eternity in heaven
- Katherine Victoria Vananderland
- Aug 14, 2021
- 11 min read
Love You Forever:
Your Mother Katherine Victoria VanAnderland, IS Joy
Enjoy the beautiful meals made to celebrate our lives and be happy to the future only 60 points till a college loan. Everything happened in Gods Time, and he is answering our prayers big time this weekend. For there goeth God and there go I.
My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee
Ingredients
2 tablespoons butter
3 large eggs, room temperature
3/4 cup whole milk
3/4 cup all-purpose flour
2 teaspoons sugar
1 teaspoon ground nutmeg
Confectioners' sugar
Lemon wedges
Syrup, optional
Fresh raspberries, optional
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Directions
Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet.
Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.
Nutrition Facts 1 piece: 178 calories, 5g fat (2g saturated fat), 144mg cholesterol, 74mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 9g protein.
It was on a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are great with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. —Rose Delemeester, St. Charles, Michigan
Ingredients
2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup
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Directions
In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.
True Belgian Waffles Tips Is pancake and waffle mix the same? Pancake mix and waffle mix are very similar, but not quite the same. Waffle mix tends to incorporate more fat (butter and/or oils) than pancake mix. Sometimes, waffles also depend on baking powder for “lift” to get that fluffy interior, while pancakes usually rely on whipped egg whites incorporated into the batter to help them rise.Why aren't my waffles crispy? Soggy, softer waffles typically happen when the waffle iron isn't heated to a high enough temperature. Always make sure your waffle iron is good and hot before adding your batter. To test the heat, drop a small bit of batter on the iron—it should sizzle and start to cook upon contact. Once you've attained a crispy waffle, top them off with our favorite waffle toppings.What's the difference between a standard waffle and a Belgian waffle? It’s all in the appearance! A Belgian waffle is thicker and has fewer, but deeper, indentations—hello, big, beautiful pools of syrup!—than a standard waffle, like our easy morning waffles, and usually requires a different waffle iron that is specifically made to create Belgian waffles. Nutrition Facts 2 each: 696 calories, 41g fat (25g saturated fat), 193mg cholesterol, 712mg sodium, 72g carbohydrate (34g sugars, 1g fiber), 10g protein.
When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. — Melissa D'Antonio, Poughkeepsie, New York
Ingredients
1 pound sliced fresh mushrooms
1 medium red onion, chopped
3 tablespoons butter
3 tablespoons olive oil
1 shallot, chopped
1 garlic clove, minced
1/2 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
8 large eggs
3 tablespoons heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
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Directions
In a 10-in. ovenproof skillet, saute mushrooms and onion in butter and oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Add shallot and garlic; cook 1 minute longer.
Reduce heat; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, salt and pepper; pour over top. Cover and cook for 4-6 minutes or until eggs are nearly set.
Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into 4 wedges.
Nutrition Facts 1 wedge: 465 calories, 38g fat (16g saturated fat), 479mg cholesterol, 529mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 22g protein.
I've been making this recipe for years. Whenever my family has a summer get-together, everyone requests it. The nectarines and berries look beautiful together, and the topping is the perfect accent. —Mindee Myers, Lincoln, Nebraska
Ingredients
4 medium nectarines, sliced
1/4 cup sugar
1 teaspoon lemon juice
1/2 teaspoon ground ginger
3 ounces reduced-fat cream cheese
2 cups fresh raspberries
1 cup fresh blueberries
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Directions
In a large bowl, toss nectarines with sugar, lemon juice and ginger. Refrigerate, covered, 1 hour, stirring once.
Drain nectarines, reserving juices. Gradually beat reserved juices into cream cheese. Gently combine nectarines and berries; serve with cream cheese mixture.
Nutrition Facts 1 serving: 109 calories, 3g fat (2g saturated fat), 8mg cholesterol, 46mg sodium, 21g carbohydrate (15g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 fruit, 1/2 starch, 1/2 fat.
Treat for your Early Morning Mid Morning Snack A Devils Chocolate Food Cake
These sandwiches make a standout addition to any buffet line. Make sure to have plenty of small cups of broth for everyone to grab. Dipping perfection! —Holly Neuharth, Mesa, Arizona
Ingredients
1 beef rump or bottom round roast (3 pounds)
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 carton (26 ounces) beef stock
12 whole wheat hoagie buns, split
6 ounces Havarti cheese, cut into 12 slices
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Directions
Cut roast in half. Mix onion powder, garlic powder and Creole seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock. Cook, covered, on low 8-10 hours or until meat is tender.
Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker.
Place buns on ungreased baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.
Nutrition Facts 1 sandwich with 1/3 cup juices: 456 calories, 14g fat (5g saturated fat), 81mg cholesterol, 722mg sodium, 50g carbohydrate (9g sugars, 7g fiber), 35g protein.
This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. —Marion Lowery, Medford, Oregon
Ingredients
2 unsliced loaves (1 pound each) Italian bread
1/4 cup olive oil
3 garlic cloves, minced
2 teaspoons Italian seasoning, divided
1/2 pound deli roast beef
12 slices part-skim mozzarella cheese (1 ounce each)
16 fresh basil leaves
3 medium tomatoes, thinly sliced
1/4 pound thinly sliced salami
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
1 package (10 ounces) ready-to-serve salad greens
8 ounces thinly sliced deli chicken
1 medium onion, thinly sliced
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Directions
Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use).
Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning.
Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.
Nutrition Facts 1 slice: 341 calories, 18g fat (7g saturated fat), 47mg cholesterol, 991mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 19g protein.
Craving a BLT for breakfast? Try a deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles. Prepare the waffles ahead of time and reheat in the toaster for quick assembly. —Stacy Joura, Stoneboro, Pennsylvania.
Ingredients
3/4 cup all-purpose flour
3/4 cup cornmeal
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs, separated
1 cup 2% milk
3 tablespoons butter, melted
1/2 cup shredded cheddar cheese
6 tablespoons mayonnaise
12 bacon strips, cooked and drained
2 small tomatoes, sliced
6 lettuce leaves
Salt and pepper to taste
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Directions
Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. Stir in cheese.
In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Drop 1 heaping tablespoon of batter in the center of each waffle iron quadrant; bake according to manufacturer’s directions until golden brown, about 5 minutes. Cool on wire rack. Repeat with remaining batter.
Spread mayonnaise evenly over half of the waffle pieces; top with bacon, tomatoes, lettuce, seasonings and remaining waffle pieces to make sliders. Serve immediately.
For regular-size Cornmeal Waffle Sandwiches: Prepare batter as instructed. Bake 3 waffles according to manufacturer’s directions until golden brown. Cut waffles into fourths. Spread mayonnaise on six; top with bacon, tomatoes, seasonings and remaining waffle pieces to make sandwiches. Serve immediately.
Nutrition Facts 1 slider: 224 calories, 14g fat (5g saturated fat), 54mg cholesterol, 574mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 7g protein.
My husband and I grill dinner almost every night, and I love grilling veggies for a side dish. I serve this grilled bacon wrapped asparagus recipe with meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, Texas
Ingredients
10 fresh asparagus spears, trimmed
Cooking spray
1/8 teaspoon pepper
5 bacon strips, halved lengthwise
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Directions
Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.
Grill, uncovered, over medium heat until bacon is crisp, 4-6 minutes on each side. Discard toothpicks.
Bacon-Wrapped Asparagus Tips What are other ways to cook bacon-wrapped asparagus? Another way to cook bacon-wrapped asparagus is in the oven. Place on a foil-lined baking sheet; bake at 400° for 15-20 minutes, turning as needed, until bacon is crisp.What are other bacon-wrapped recipes? Other bacon-wrapped recipes include shrimp, water chestnuts and chicken.What does asparagus pair well with? Asparagus pairs well many main dishes, like beef tenderloin, salmon and pasta. Check out our other asparagus recipes! Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts 5 pieces : 120 calories, 8g fat (3g saturated fat), 21mg cholesterol, 372mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 9g protein.
This crunchy salad is a perfect side to accompany a heavy meal. With it's light and crisp flavors, it'll be the hit of the party.—Susan R Falk, Eastpointe, Michigan
Ingredients
2 large green apples, chopped
2 large red apples, chopped
1/2 cup chopped walnuts
1/4 cup sweetened shredded coconut
1/4 cup raisins
1 cup vanilla yogurt
1 tablespoon honey
1/2 teaspoon ground cinnamon
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Directions
In a large bowl, combine the first five ingredients. In a small bowl, whisk the yogurt, honey and cinnamon until blended. Pour over apple mixture; toss to coat. Refrigerate until serving.
Nutrition Facts 3/4 cup: 151 calories, 6g fat (2g saturated fat), 3mg cholesterol, 26mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1 fat, 1/2 starch.
Tossed with a bright champagne vinegar dressing and topped with chipotle bacon and sunny eggs, this is the ultimate brunch salad. But it's so delicious I'd gladly enjoy it any time of day! —Courtney Gaylord, Columbus, Indiana
Ingredients
8 bacon strips
1 teaspoon packed brown sugar
1/4 teaspoon ground chipotle pepper
1 small red onion, halved and thinly sliced
2 tablespoons champagne vinegar
1 teaspoon sugar
1/2 teaspoon pepper
4 large eggs
1/4 teaspoon salt
8 cups spring mix salad greens (about 5 ounces)
1/2 cup crumbled feta cheese
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Directions
Preheat oven to 350°. Place bacon on one half of a foil-lined 15x10x1-in. pan. Mix brown sugar and chipotle pepper; sprinkle evenly over bacon. Bake until bacon begins to shrink, about 10 minutes.
Using tongs, move bacon to other half of pan. Add onion to bacon drippings, stirring to coat. Return to oven; bake until bacon is crisp, about 15 minutes. Drain on paper towels, reserving 2 tablespoons drippings.
In a small bowl, whisk together vinegar, sugar, pepper and reserved drippings. Coarsely chop bacon.
Place a large skillet coated with cooking spray over medium-high heat. Break eggs, one at a time, into pan. Reduce heat to low; cook eggs until desired doneness, turning after whites are set if desired. Sprinkle with salt.
Toss greens with dressing; divide among four dishes. Top with bacon, onion, cheese and eggs. Serve immediately.
Nutrition Facts 1 serving: 279 calories, 20g fat (8g saturated fat), 216mg cholesterol, 730mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 17g protein
One potato...two potato...this recipe is doubly wonderful as far as spud lovers are concerned. I have a reputation at home and at work for trying out new recipes. Everyone is glad I took a chance on this one. -Sherree Stahn, Central City, Nebraska
Ingredients
6 medium russet potatoes (about 8 ounces each)
6 medium sweet potatoes (about 8 ounces each)
2/3 cup sour cream, divided
1/3 cup 2% milk
3/4 cup shredded cheddar cheese
4 tablespoons minced fresh chives, divided
1-1/2 teaspoons salt, divided
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Directions
Preheat oven to 400°. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350°.
When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1/2-in.-thick shells. In a bowl, mash pulp, adding 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt.
Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1/2-in.-thick shells. Mash pulp with remaining sour cream, chives and salt.
Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes.
Nutrition Facts 1 stuffed potato: 237 calories, 5g fat (3g saturated fat), 11mg cholesterol, 365mg sodium, 42g carbohydrate (11g sugars, 5g fiber), 6g protein.
SURF & TURF RECIPE
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. —Taste of Home Test Kitchen
INGREDIENTS
2 garlic cloves, minced
2 teaspoons plus 2 tablespoons olive oil, divided
1/4 cup minced fresh parsley
3 tablespoons chopped green onions
2 tablespoons minced fresh basil, oregano
2 teaspoons grated lemon zest
1/2 cup butter, softened
1 cup soft bread crumbs
1/4 cup butter, melted
4 lobster tails (8 to 10 ounces each)
4 beef tenderloin steaks (4 ounces each)
4 teaspoons coarsely ground pepper
DIRECTIONS
In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping.Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap in plastic. Refrigerate for 30 minutes or until firm.For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside.Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, at 375° until meat is firm and opaque and crumbs are golden brown, 15 20 minutes.Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).Unwrap herb butter; cut four 1/4-in.-slices from log. Place one slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.Yield: 4 servings.
Marshmallow Fruit Dip
You can whip up this sweet and creamy dip in just 10 minutes. I like to serve it in a bowl surrounded by fresh-picked strawberries at spring brunches or luncheons. —Cindy Steffen, Cedarburg, Wisconsin.
Ingredients
1 package (8 ounces) cream cheese, softened
3/4 cup cherry yogurt
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (7 ounces) marshmallow creme
Assorted fresh fruit
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Directions
In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.
Nutrition Facts 2 tablespoons: 56 calories, 3g fat (2g saturated fat), 7mg cholesterol, 24mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.
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