Sunday Brunch A day to remember Memories to be made

To the Original Copy Officer Captain Troy Kenneth Aikman, there has been $1 Billion dollars put down so that no one can alter our engagement and marriage. This money was taken from the money I made at World Defense this week. No one will be able to adopt us or our family of the Gentleman of the Jury and the Original Copy Officer Captain Troy Kenneth Aikmans Independents. We all are NOT adoptable with this money put down it will go into an account specifically for you to use as a trust account for your needs and wants. We don't talk opposites, revers, broken opposites, or forwards. Today is to acknowledge the proof and solid bond of our relationship and commitment to one another; what God has Joined Let no man separate. This money will be in a trust so it will gain money for a later date to spend and will be for my fiancee and husband who is the same person. Let there not be any confusion I had the funds to make this happen and it will in my name and his.

Brunch-Style Portobello Mushrooms

Ingredients

• 4 large portobello mushrooms, stems removed

• 2 packages (10 ounces each) frozen creamed spinach, thawed

• 4 large eggs

• 1/4 cup shredded Gouda cheese

• 1/2 cup crumbled cooked bacon

• Salt and pepper, optional

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Directions

• Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon.

• Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.

Strawberry Brunch Bruschetta

Ingredients

• 3 tablespoons olive oil

• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 24 slices French bread baguette (1/2 inch thick)

• 1/2 pound fresh goat cheese

• 2 cups chopped fresh strawberries

• 2 cups fresh arugula or fresh baby spinach, chopped

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• In a small bowl, combine the first five ingredients. Place bread on ungreased baking sheets; brush with oil mixture.

• Broil 3-4 in. from the heat until lightly browned, 1-2 minutes. Spread with goat cheese. Broil until cheese begins to melt, 2-3 minutes longer.

• In a small bowl, combine strawberries and arugula; layer over cheese.

Nutrition Facts 1 piece: 117 calories, 5g fat (2g saturated fat), 8mg cholesterol, 176mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 3g protein

Brunch Fruit Salad

Ingredients

• 1 can (20 ounces) pineapple chunks

• 2 large firm bananas, cut into 1/4-inch chunks

• 1 cup green grapes

• 1 can (15 ounces) mandarin oranges, drained

• 1 medium red apple, sliced

• 1 medium green apple, sliced

• 1/2 cup sugar

• 2 tablespoons cornstarch

• 1/3 cup orange juice

• 1 tablespoon lemon juice

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• Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside.

• In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving.

Nutrition Facts 3/4 cup: 161 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 42g carbohydrate (35g sugars, 2g fiber), 1g protein.

Sausage Brunch Braid

Ingredients

• 3/4 pound bulk pork sausage

• 1 small onion, chopped

• 1/4 cup chopped celery

• 1/4 cup chopped green pepper

• 1 garlic clove, minced

• 3 ounces cream cheese, cubed

• 1 green onion, chopped

• 2 tablespoons minced fresh parsley

• 1 tube (8 ounces) refrigerated crescent rolls

• 1 large egg, lightly beaten

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Directions

• Preheat oven to 350°. In a large skillet, cook the first five ingredients over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add cream cheese, green onion and parsley; cook and stir over low heat until cheese is melted.

• Unroll crescent dough onto a greased baking sheet. Roll into a 12x10-in. rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down center third of rectangle. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg.

• Bake until golden brown, 20-25 minutes. Refrigerate leftovers.

Nutrition Facts 1 slice: 249 calories, 18g fat (7g saturated fat), 50mg cholesterol, 449mg sodium, 14g carbohydrate (4g sugars, 0 fiber), 7g protein.

Brunch Berry Pizza

Ingredients

• 1 cup all-purpose flour

• 1/4 cup confectioners' sugar

• 1/2 cup cold butter. cubed

• 1/2 cup chopped pecans

• 1 package (8 ounces) cream cheese, softened

• 1 egg

• 1/3 cup sugar

• TOPPING:

• 1-3/4 cups frozen mixed berries, thawed

• 1/2 cup sugar

• 2 tablespoons cornstarch

• 1/4 cup water

• 2-1/2 cups fresh strawberries, sliced

• 2 cups fresh blackberries

• 2 cups fresh raspberries

• 1 cup fresh blueberries

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• In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12-in. pizza pan. Bake at 350° for 12-14 minutes or until crust is set and edges are lightly browned.

• Meanwhile, in a bowl, beat cream cheese, egg and sugar until smooth. Spread over crust. Bake 8-10 minutes longer or until set. Cool to room temperature.

• For topping, process mixed berries and sugar in a blender or food processor until blended. In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set mixture aside to cool, stirring frequently.

• Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing.

Nutrition Facts 1 slice: 328 calories, 19g fat (9g saturated fat), 59mg cholesterol, 139mg sodium, 38g carbohydrate (23g sugars, 5g fiber), 4g protein.

Brunch Cinnamon Rolls

Ingredients

• 3/4 cup 4% Daisy small-curd cottage cheese

• 1/3 cup reduced-fat plain yogurt

• 1/4 cup sugar

• 1/4 cup butter, melted

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• FILLING:

• 2 tablespoons butter, melted

• 1 cup chopped pecans

• 2/3 cup packed brown sugar

• 1-1/2 teaspoons ground cinnamon

• MAPLE GLAZE:

• 2/3 cup confectioners' sugar

• 3 tablespoons maple syrup

• 1 teaspoon vanilla extract

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Directions

• In a food processor, combine the first 5 ingredients; cover and process until smooth. Add the flour, baking powder, baking soda and salt; cover and pulse until mixture forms a soft dough.

• Transfer to a lightly floured surface; knead 4-5 times. Roll into a 15x12-in. rectangle. Brush butter to within 1/2 in. of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 9-in. round baking pan.

• Bake at 400° for 20-25 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Combine glaze ingredients; drizzle over rolls. Serve warm.

Nutrition Facts 1 roll: 318 calories, 14g fat (5g saturated fat), 19mg cholesterol, 297mg sodium, 45g carbohydrate (27g sugars, 2g fiber), 5g protein.

Hash Brown Egg Brunch

Ingredients

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

• 1 pound bacon strips, cooked and crumbled

• 1 medium onion, chopped

• 1 medium green pepper, chopped

• 1-1/2 cups shredded cheddar cheese

• 12 large eggs

• 1 cup 2% milk

• 1/2 teaspoon salt

• 1/2 teaspoon onion flakes

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Directions

• In a greased 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon, onion, green pepper and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over layers.

• Cook, covered, on high 30 minutes. Reduce heat to low; cook, covered, until a thermometer reads160°, 3-1/2 to 4 hours.

Nutrition Facts 1 cup: 315 calories, 17g fat (8g saturated fat), 289mg cholesterol, 589mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein.

Sunday Brunch Eggs

Ingredients

• 12 slices Canadian bacon

• 12 slices Swiss cheese

• 12 eggs

• 1 cup heavy whipping cream

• 1/3 cup grated Parmesan cheese

• 12 slices toast, optional

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• Place Canadian bacon in a greased 13-in. x 9-in. baking dish; top with Swiss cheese. Carefully break an egg over each piece of cheese. Pour cream over eggs and sprinkle with Parmesan cheese.

• Bake, uncovered, at 375° for 20-25 minutes or until eggs reach desired doneness. Let stand for 5 minutes. Cut between each egg; serve on toast if desired.

Fluffy Scrambled Eggs

Ingredients

• 6 large eggs

• 1/4 cup evaporated milk or half-and-half cream

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 tablespoon canola oil

• 2 tablespoons process cheese sauce

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Directions

• In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.

Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.

Fluffy Pancakes

Ingredients

• 1 cup all-purpose flour

• 1 tablespoon sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 large egg

• 3/4 cup milk

• 1/4 cup shortening or butter, melted

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Directions

• In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened.

• Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Pancake Tips Why are my pancakes not fluffy? The culprit is likely overmixing the pancake batter, which overworks the gluten in the flour. Use a gentle hand when folding the wet ingredients into the dry ingredients and mix just until incorporated. It’s ideal to see some streaks and pockets of flour. You can also try adding this secret ingredient that makes the fluffiest pancakes ever.How do you make pancakes from scratch without baking powder? No baking powder? No problem! For every teaspoon of baking powder in the recipe, combine ½ teaspoon cream of tartar, lemon juice or distilled vinegar, ¼ teaspoon baking soda and ¼ teaspoon cornstarch. Incorporate this quick baking substitution into the batter at the last minute and don’t let the batter rest but use it right away.Why is the first pancake always bad? The first pancake doesn't have to be bad if you follow these tips. To avoid a bad first pancake, it is best to first season your skillet or griddle by heating it over medium heat. Then, carefully grease the cooking surface with oil or butter, wiping off any excess with a paper towel. You can also try making a test pancake with a small spoonful of batter to gauge whether your pan is the right temperature.Should you let the pancake batter rest? Yes, you should let the pancake batter rest! Resting the batter for about 5 minutes before spooning onto the griddle allows it to hydrate evenly and helps relax any gluten that may develop, resulting in tender and fluffy pancakes. Check out our other fluffiest pancake recipes.\

Fluffy Waffles

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 3 large eggs, separated

• 2 cups milk

• 1/4 cup canola oil

• CINNAMON CREAM SYRUP:

• 1 cup sugar

• 1/2 cup light corn syrup

• 1/4 cup water

• 1 can (5 ounces) evaporated milk

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

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• In a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions.

• Meanwhile, for syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the milk, vanilla and cinnamon. Serve with waffles. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Fluffy Waffle Tips Should waffle batter be thin or thick? Waffle batter should be thick enough to pour out gently and with control from a ladle or measuring cup. It might be so thick you have to gently smooth the batter out and help it along with the back of the ladle. You’ll know your batter is too thick if you have trouble getting it into the corners and your waffles aren’t perfectly shaped. If that happens, just add a little more liquid to the batter.Why are my waffles not fluffy? Classic waffle batter is leavened both chemically (using baking powder or soda) and mechanically (with beaten egg whites folded in). To make fluffy waffles, be sure the egg whites are beaten to perfectly stiff peaks. Follow our three-step technique for folding in whites like a pro. Finally, cook the waffles as soon as possible after mixing, since chemical leaveners lose their power once mixed with wet ingredients, and your egg whites will also begin to deflate.What toppings can I add to waffles? Butter and maple syrup are classic waffle toppings. Fresh sliced strawberries and whipped cream are also popular, as is homemade blueberry maple sauce. You don’t have to go strictly sweet, even though homemade waffle syrups are delicious. There are dozens of sweet and savory waffle recipes to explore, including takes on the BLT, Ham and Egg, and more great sandwiches. Have fun! Research contributed by Christine Rukavena, Taste of Home Book Editor Nutrition Facts 1 waffle with 2-1/2 tablespoons syrup: 424 calories, 12g fat (4g saturated fat), 94mg cholesterol, 344mg sodium, 71g carbohydrate (41g sugars, 1g fiber), 9g protein.

Peach Smoothie

Ingredients

• 1/2 cup peach or apricot nectar

• 1/2 cup sliced fresh or frozen peaches

• 1/4 cup fat-free vanilla yogurt

• 2 ice cubes

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Directions

• In a blender, combine all ingredients. Cover and process until blended. Pour into chilled glasses; serve immediately.

Nutrition Facts 3/4 cup: 68 calories, 0 fat (0 saturated fat), 1mg cholesterol, 4mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.