Thursday's Birthday Meals and a treat for breakfast to help your food be broken down better; for you

Happy Birthday to the best of the group may you enjoy the meals today to brighten your smile from the goodness in each item may it fill you up and be happy for the rest of the day. I am so happy to be your Mother and will for a lifetime; Katherine Victoria VanAnderland is Joy at the James North Address with the wheel chair access.

Does sugar break down food? During digestion, starches and sugars are broken down both mechanically (e.g. through chewing) and chemically (e.g. by enzymes) into the single units glucose, fructose, and/or galactose, which are absorbed into the blood stream and transported for use as energy throughout the body.

Chocolate Caramel Hazelnut Pie

I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. —Debbie Anderson, Mount Angel, Oregon

Ingredients

• 1-1/2 cups salted caramel pretzel pieces

• 12 Lorna Doone shortbread cookies

• 1/4 cup sugar

• 6 tablespoons butter, melted

• 5 tablespoons caramel topping, divided

• FILLING:

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup Nutella

• 1 jar (7 ounces) marshmallow creme

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1 cup miniature marshmallows

• 1 Snickers candy bar (1.86 ounces), chopped

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Directions

• Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling.

• For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust.

• Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.

Test Kitchen tipsIf you're short on time, you can quick-chill this pie in the freezer—it will take about 1 hour. The crust is crunchy, sweet and slightly crumbly.

Nutrition Facts 1 piece: 663 calories, 35g fat (19g saturated fat), 60mg cholesterol, 327mg sodium, 74g carbohydrate (57g sugars, 1g fiber), 6g protein.

Eggs Benedict Casserole

Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. —Sandie Heindel, Liberty, Missouri

Ingredients

• 12 ounces Fresh Mushrooms

• 6 English muffins, split and cut into 1-inch pieces

• 8 large eggs

• 2 cups 2% milk

• 1 teaspoon onion powder

HOLLANDAISE SAUCE:

• 4 large egg yolks

• 1/2 cup heavy whipping cream

• 2 tablespoons lemon juice

• 1 teaspoon Greek Yogurt with honey

• 1/2 cup butter, melted

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• Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

• Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.

• In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

Test Kitchen TipsThis recipe is an excellent breakfast option if you're looking for a Christmas casserole or even some Easter casserole recipes. Nutrition Facts 1 piece: 286 calories, 19g fat (10g saturated fat), 256mg cholesterol, 535mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 14g protein.

Eggs in Portabella Mushrooms - inspired by KVV made by her for her own's own.

My mother used to make these all the time for my family, so I'm just carrying on the tradition. They're quick to put together, and while they're in the oven I go get ready for the day. My children loved them, even when they were toddlers. —Lisa Walder, Urbana, Illinois

Ingredients

• Portabella Mushroom Cap

• mozzarella, cheddar, provolone w,

• onion, green peppers, olive, and roma tomatoes

• 12 large eggs

• 1 clove minced garlic

• dash of Italian Seasoning

• No Bacon No Beef

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Directions

• Press 1 slice of beef onto the bottom and up the sides of each greased muffin cup, forming a shell. Arrange 2 cheese pieces in each shell. Break 1 egg into each cup.

• Bake, uncovered, at 350° for 20-25 minutes or until eggs are completely set.

Nutrition Facts 2 muffin cups: 238 calories, 15g fat (7g saturated fat), 452mg cholesterol, 551mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 22g protein.

Caramel Apple Strata

If you're planning to host a breakfast or early brunch, you'll appreciate this overnight strata. It works perfectly as your something sweet, tastes like a sticky bun and won't dry out as coffee cakes sometimes do. —Kelly Boe, Whiteland, Indiana

Ingredients

• 2 cups packed brown sugar

• 1/2 cup butter, cubed

• 1/4 cup corn syrup

• 3 large apples, peeled and chopped

• 2 tablespoons lemon juice

• 1 tablespoon sugar

• 1 teaspoon apple pie spice

• 1 loaf (1 pound) day-old cinnamon bread

• 1/2 cup chopped pecans

• 10 large eggs

• 1 cup 2% milk

• 1 teaspoon salt

• 1 teaspoon vanilla extract

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Directions

• In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes or until thickened. Set aside.

• In a small bowl, combine apples, lemon juice, sugar and pie spice. Arrange half of the bread slices in a greased 13x9-in. baking dish. Top with apples; drizzle with half the caramel sauce. Sprinkle with pecans; top with remaining bread.

• In a large bowl, combine eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce.

• Remove strata from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

• In a microwave, heat the reserved sauce. Drizzle warm sauce over strata.

Nutrition Facts 1 piece: 462 calories, 19g fat (7g saturated fat), 198mg cholesterol, 472mg sodium, 67g carbohydrate (49g sugars, 4g fiber), 10g protein.

Sheepherder's Breakfast

My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon

Ingredients

• 3/4 pound bacon strips, finely chopped

• 1 medium onion, chopped

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

• 8 large eggs

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup shredded cheddar cheese

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Directions

• In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.

• Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.

• Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

Sheepherder’s Breakfast Tips What do I do with leftover bacon grease? Save your leftover bacon fat in the fridge to use in a variety of ways. Try baking with it, adding it to ice cream or any of these other bacon grease ideas.Are there any variations I can make with this recipe? This top-rated breakfast recipe can easily be adjusted to suit your tastes. Feel free to use country pork sausage instead of bacon or make it vegetarian by eliminating the meat and replacing the ¼ cup reserved bacon drippings with oil or butter.Can I make this with more or less eggs? Yes, you can make this recipe with more or less eggs! Make as many wells in the potato mixture for as many eggs as you need. If you've got eggs left over, use them up in any of these egg recipes.

Nutrition Facts 1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.

Sweet & Savory Breakfast Sandwich

Breakfast is the perfect time to go a little wild. Let this epic Swirl Bread sandwich start you on your journey.

INGREDIENTS

• 3 slices Thomas'® Cinnamon Raisin Swirl Bread

• 1 breakfast sausage patty, cooked

• 4 slices bacon, cooked

• 2 eggs, fried

• 2 slices American cheese

• ⅓ avocado, sliced

DIRECTIONS

1. Lightly toast Swirl Bread.

2. Begin making your epic stack by layering bacon, cheese, avocado slices and fried egg, then another slice, and keep going until you’ve finished your masterpiece! That’s when the real fun starts.

S'mores Indoors

Camping without s'mores? No! S'mores without camping? Yes! S'mores with Thomas’® Mini Bagels? Also yes!

• 4 Thomas'® Plain Mini Bagels

• 1 cup marshmallow cream

• semi-sweet chocolate chips

• Graham crackers

1. Preheat oven to 350ºF.

2. Split Mini Bagels and smear 2 tsp marshmallow cream on each half. Sprinkle chocolate chips on top of the marshmallow cream.

3. Place on a baking sheet and bake for 6–7 minutes or until chocolate chips are melted.

4. Crush Graham crackers, sprinkle over the Mini Bagels, and put the two halves together for the perfect s’more bites.

5. Repeat as desired!

Eggs Benedict Casserole

Thomas'® English Muffins, Canadian bacon and Hollandaise? The family's going to love this dish and love you for making it.

• 6 Thomas’® Light Multi-Grain English Muffins

• 1 cup Canadian bacon, diced

• ½ cup white onion, diced

• 3 cups heavy cream

• 8 eggs, divided

• 1 cup Hollandaise sauce

• chopped chives

• salt & pepper

DIRECTIONS

1. Preheat oven to 375°F.

2. Split English Muffins with hands or a fork. Line a 9x13” casserole dish with English Muffin bottoms and top evenly with Canadian bacon and onions. Place English Muffin tops on with the nooks and crannies yumminess facing out.

3. In a bowl, whisk heavy cream and 2 eggs. Pour mixture over English Muffins, making sure to coat evenly.

4. Crack remaining eggs one at a time and gently place on top of each Muffin. Season with salt & pepper.

5. Bake for 40–45 minutes until egg whites have cooked through, but yolks are not solid.

6. Remove from heat and top with Hollandaise sauce and chives.

Contact Info

BY PHONE* See if you can get a bulk deal from the to deliver it to door stop at the house. 1-800-984-0989

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*For urgent inquiries, please contact us by phone.

Negotiate a deal with them for the family

Also from Rahlfing in Brainerd negotiate with US FOODS

Lunch and Dinner Mix and Match for each Meal

Chicken Caesar Salad Sandwich

Here's a tip: It's still a Chicken Caesar salad when it's on a Thomas'® English Muffin. In fact, it's better that way.

INGREDIENTS

• 4 Thomas'® Original English Muffins

• 2 cooked chicken breasts

• ½ cup caesar dressing

• 4 thick cut bacon slices

• 2 cups romaine lettuce leaves, roughly chopped

DIRECTIONS

1. Preheat oven to 375°F and split English muffins with hands or a fork on a baking sheet. Toast for 5-7 minutes until golden brown.

2. Add bacon to a skillet and bring to low-medium heat.

3. Flip occasionally and cook through for 8-10 minutes to desired crispness. Remove from heat and once cooled, tear into pieces.

4. Dice cooked chicken breasts and add to a bowl. Stir in caesar dressing and bacon pieces.

5. Fold in lettuce to mixture and add pepper to taste.

6. Spoon salad onto English Muffin bottoms and add tops.

Pb&J Etc.

That feeling when you're craving a classic but want to give it a little something extra. Hello, Cinnamon Raisin Bagel.

INGREDIENTS

• 1 Thomas'® Cinnamon Raisin Bagel

• 2 tbsp peanut butter

• 2 tbsp strawberry jam

• ½ apple, sliced

• ½ banana, sliced

• 1 tbsp pomegranate seeds

• 1 tbsp slivered almonds

1. Halve 1 Cinnamon Raisin Bagel and lightly toast.

2. Spread peanut butter onto bagel bottom and strawberry jam onto bagel top.

3. Place sliced apple and sliced banana on top of the peanut butter, then sprinkle with pomegranate seeds and slivered almonds.

4. Finish with jammed-up bagel top and enjoy!

Turkey Burgers For All

Get your grill on. This is the ideal burger for English Muffin lovers and anyone looking to jazz up their lunch.

INGREDIENTS

• 4 Thomas’® Light Multi-Grain English Muffins

• 2 tbsp extra virgin olive oil

• 1 lb ground turkey

• ½ tsp salt

• ½ tsp pepper

• ½ cup Greek yogurt

• 3 tbsp Sriracha sauce

• juice from ½ lemon

• 1 avocado, sliced

• 1 tomato, sliced

• ½ cucumber, sliced

• Sunflower sprouts

DIRECTIONS

1. Preheat oven to 375°F and split English muffins with hands or a fork on a baking sheet. Toast for 5-7 minutes until golden brown.

2. Form 4 patties from ground turkey and season with salt and pepper.

3. Bring grill to medium-high heat and cook burgers for 5 minutes per side, flipping once.

4. Mix together Greek yogurt, Sriracha and lemon juice.

5. Spread on toasted English muffins then add burger patties.

6. Top with sliced avocado, tomato, cucumber and sunflower sprouts. Add top half of English muffin and enjoy!

The Big Italian Bagel

Layers of meat, cheese and mayo on a Thomas'® Bagel. AKA lunch, Chicago-style. What more could you want?

INGREDIENTS

• 2 Thomas’® Nooks & Crannies Bagels

• 4 tbsp Vanilla Greek Yogurt w/ Honey

• ½ cup chopped Giardiniera (hot pickled peppers)

• 6 thin-sliced salami

• 6 thin-sliced pepperoni

• 4 thin-sliced capicola ham

• 2 slices provolone cheese

• 4 white onion rings

• ½ cup roasted red pepper slices

• bibb lettuce leaves

DIRECTIONS

1. Split bagels in half and lightly toast in toaster oven.

2. Spread mayo & add hopped Giardiniera to bagel bottoms

3. Add salami, pepperoni, capicola ham, provolone, white onion rings, roasted red pepper slices, bibb lettuce and bagel tops.

Cali Veggie Bagel Burger

Do Meatless Mondays in under 30 minutes with this plant-based hunger buster: a Thomas'® bagel veggie burger.

INGREDIENTS

• 4 Thomas’® Plain Bagel Thins

• 1 can black beans, rinsed and drained

• 1 cup cooked brown rice

• 2 eggs

• 1 garlic clove, minced

• ½ cup finely diced green peppers

• ½ cup finely diced red peppers

• 1 tbsp soy sauce

• 1 tbsp Worcestershire sauce

• ½ tsp cumin

• ½ tsp cayenne pepper

• ½ tsp pepper

• 2 tbsp cooking oil

• 1 avocado, mashed

• ½ cucumber, sliced

• bean sprouts

• bibb lettuce

DIRECTIONS

1. Preheat oven to 375°F and split Bagel Thins on baking sheet. Toast for 5-7 minutes until golden brown.

2. In a bowl add black beans, brown rice, eggs, garlic, green and red peppers, soy sauce, Worcestershire sauce, cumin, cayenne pepper, salt and pepper. Mash together with a fork until fully mixed.

3. Divide mixture into 4 patties.

4. Bring a skillet to medium heat and add oil.

5. Add patties and cook for 4-5 minutes per side until crispy, flipping once.

6. Remove patties from heat. Add lettuce and black bean patties to bagel bottoms.

7. Divide mashed avocado and spread on patties. Add bean sprouts and bagel tops.

Aunt Marion’s Fruit Salad Dessert

Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics...and I go home with no leftovers! —Marion LaTourette, Honesdale, Pennsylvania

Ingredients

• 1 can (20 ounces) pineapple chunks, drained

• 1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces

• 1 can (11 ounces) mandarin oranges, drained

• 3 bananas, sliced

• 2 unpeeled red apples, cut into bite-sized pieces

• FRUIT SAUCE:

• 1 cup cold whole milk

• 3/4 cup sour cream

• 1/3 cup thawed orange juice concentrate

• 1 package (3.4 ounces) instant vanilla pudding mix

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• In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.

TASTE OF HOME

French Onion Soup with Provolone

I adapted a basic recipe to copy the onion soup served at my favorite restaurant. No matter what my entree, I always ordered the soup. Now I can make it at home. It’s a meal in itself or an impressive beginning to a full-course meal. —Barbara Brunner, Steelton, Pennsylvania

Ingredients

• 2 medium onions, chopped

• 1 teaspoon sugar

• 6 tablespoons butter, divided

• 1 tablespoon all-purpose flour

• 1/8 teaspoon pepper

• Dash ground nutmeg

• 2-1/2 cups reduced-sodium beef or vegetable broth

• 2 tablespoons grated Parmesan cheese

• 2 slices French bread (1 inch thick)

• 4 slices provolone cheese

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Directions

• In a large saucepan, saute onions and sugar in 3 tablespoons butter until golden brown. Stir in the flour, pepper and nutmeg until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes. Stir in the Parmesan cheese.

• Meanwhile, in a large skillet, melt remaining butter; add bread. Cook until golden brown on both sides. Ladle soup into 2 ovenproof bowls. Place a slice of cheese in each bowl; top with bread and remaining cheese. Bake at 375° until the cheese is bubbly, about 10 minutes.

Nutrition Facts 1 serving: 633 calories, 47g fat (30g saturated fat), 131mg cholesterol, 1472mg sodium, 34g carbohydrate (9g sugars, 3g fiber), 19g protein.

We'll do a smoothie for dinner because we have such a large lunch but, I'll put one sandwich with it incase your still Hungary.

French Onion Dip Sliders

These English Muffin sliders are as satisfying to eat as they are easy to make. Dare we say, the perfect combo?

INGREDIENTS

• 6 Thomas'® Original English Muffins

• ½ lb deli roast beef, thinly sliced

• 6 slices provolone cheese

• 1 cup grated Parmesan

• ½ stick butter, melted

• 1 packet French onion seasoning mix

DIRECTIONS

1. Preheat oven to 375°F.

2. Split English Muffins with hands or a fork.

3. Place English Muffin bottoms in a casserole dish and top with roast beef, provolone and Parmesan cheese. Place tops on, brush with melted butter, and sprinkle with French onion mix.

4. Bake for 25 minutes or until tops are golden brown and cheese is melty.

Lime Coconut Smoothie Bowl

Ingredients

• 1 medium banana, peeled and frozen

• 1 cup fresh baby spinach

• 1/2 cup ice cubes

• 1/2 cup cubed fresh pineapple

• 1/2 cup chopped peeled mango or frozen mango chunks

• 1/2 cup plain Greek yogurt

• 1/4 cup sweetened shredded coconut

• 3 tablespoons honey

• 2 teaspoons grated lime zest

• 1 teaspoon lime juice

• 1/2 teaspoon vanilla extract

• 1 tablespoon spreadable cream cheese, optional

• Optional: Lime wedges, sliced banana, sliced almonds, granola, dark chocolate chips and additional shredded coconut

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• Place the first 11 ingredients in a blender; if desired, add cream cheese. Cover and process until smooth. Pour into chilled bowls. Serve immediately, with optional toppings as desired.

Nutrition Facts 1 cup: 325 calories, 10g fat (7g saturated fat), 15mg cholesterol, 80mg sodium, 60g carbohydrate (51g sugars, 4g fiber), 4g protein. Tomato-Melon Chicken Salad

Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying yet still summery meal. —Betsy Hite, Wilton, California

Ingredients

• 4 medium tomatoes, cut into wedges

• 2 cups cubed seedless watermelon

• 1 cup fresh raspberries

• 1/4 cup minced fresh basil

• 1/4 cup olive oil

• 2 tablespoons balsamic vinegar

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 9 cups torn mixed salad greens

• 4 grilled chicken breasts (4 ounces each), sliced

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• In a large bowl, combine the tomatoes, watermelon and raspberries. In a small bowl, whisk the basil, oil, vinegar, salt and pepper. Drizzle over tomato mixture; toss to coat. Divide salad greens among 6 serving plates; top with tomato mixture and chicken.

Nutrition Facts 1 serving: 266 calories, 13g fat (2g saturated fat), 64mg cholesterol, 215mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat.

Nectarine Chicken Salad

When guests are coming for lunch or dinner in the warm summer months, I like to serve this attractive, colorful salad. The dressing is refreshingly tart. A neighbor shared the recipe years ago and I've passed it on many times.

Ingredients

• 1/4 cup lime juice

• 1 tablespoon sugar

• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

• 1 tablespoon olive oil

• 1 garlic clove, minced

• 6 cups torn mixed salad greens

• 1 pound boneless skinless chicken breasts, cooked and sliced

• 5 medium ripe nectarines, thinly sliced

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Directions

• In a jar with a tight-fitting lid, combine the lime juice, sugar, thyme, oil and garlic; shake well.

• On a serving platter, arrange salad greens, chicken and nectarines. Drizzle with dressing. Serve immediately.

Nutrition Facts 1-1/2 cups: 266 calories, 7g fat (1g saturated fat), 63mg cholesterol, 76mg sodium, 27g carbohydrate (21g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.