Pink Breakfast in a Glass SWEET’N LOW

1 cup 2% milk
1/2 cup uncooked rolled oats
1 banana, peeled and quartered
1 cup frozen strawberries (8 berries)
1/2 teaspoon or 1-2 packets Sweet’N Low* Zero Calorie Sweetener
1/2 teaspoon vanilla extract
1. Combine all ingredients in a blender container.
2. Cover and blend at highest speed for 1-1
1/2 minutes. Makes about
2 servings.

Tropical Breakfast Risotto SUN-MAID GROWERS

1 1/2 cups water
1 cup instant brown rice
1 8-ounce can pineapple tidbits, drained, liquid reserved
1 12-ounce can undiluted evaporated skim milk
1/2 cup Sun-Maid Natural Raisins
1/2 cup sweetened shredded coconut
1/4 cup sliced toasted almonds
1 medium banana, peeled and diced

1. Combine water, rice and pineapple liquid in a 2-quart saucepan. Bring to a boil over high heat, reduce heat to medium and simmer, uncovered,stirring occasionally, until most of the liquid is absorbed, 7-8 minutes.
2. Stir in milk and increase heat to high. When the mixture boils, reduce heat to medium and cook, stirring occasionally, until most of the milk has been absorbed and the mixture is soft and creamy, 10-12 minutes.
3. Stir in pineapple, raisins, coconut, almonds and banana.
Makes 6 servings

Pancakes BISQUICK

2 cups Original Bisquick mix
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
2 large eggs
Butter or oil for frying
1. Combine Bisquick,milk, sugar, lemon juice, baking powder and eggs in a bowl and stir until blended.
2. Drop batter by scant 1/4 cupfuls onto a hot greased griddle.
3. Cook until the edges are dry. Turn and cook until golden.
Makes 14 pancakes.

Fresh Fruit Breakfast Parfait MAS MELONS & GRAPES/STEVCO

1 medium Mas Melons & Grapes* cantaloupe
2 bunches Stevco* red seedless grapes
1 pound fresh strawberries
4 tablespoons confectioners’ sugar
1 32-ounce container vanilla yogurt Fresh mint leaves

1. Peel cantaloupe and cut in 1/2 -inch pieces.
2. Remove grapes from stems.
3. Trim and quarter strawberries.
4. Combine fruit in a large bowl and stir in confectioners’ sugar.
Refrigerate for 10 minutes.
5. Place 3 tablespoonfuls of yogurt in each of 8 deep sundae glasses.
Add fruit and top generously with remaining yogurt.
6. Top with fresh mint and serve.
Makes 8 servings

Peach, Nectarine, Plum and Grape Breakfast Pastry FOWLER PACKING

3 cups sliced Fowler Packing* peaches, nectarines, plums or red grapes (or a combination)
2 tablespoons plus
1/2 cup sugar, divided
4 tablespoons butter, softened
1 teaspoon ground cinnamon
1 package frozen puff pastry sheets, thawed
1 large egg
1 tablespoon water
Confectioners’ sugar (optional)

1. Mix sliced fruit and 2 tablespoons sugar in a bowl.
2. In another bowl, combine butter,1/2 cup sugar and cinnamon; beat until well blended.
3. Unwrap 1 pastry sheet and spread half of butter mixture down the middle third. Spread half of sliced fruit over butter.
4. On each side of the fruit, beginning at the fold, cut 7-8 diagonal lines down the pastry. Fold each piece toward the center, alternating from side to side, from top to bottom of pastry. Crimp the top and bottom. Repeat process for second pastry.
5. Beat egg with water and brush on top of pastry. Place on a baking sheet lined with parchment paper and bake according to package directions.
6. Remove from oven when golden brown and let cool. Dust with confectioners’ sugar if desired.
Makes 6 servings.

Breakfast Banana Split FRESH DEL MONTE PRODUCE

1 medium Del Monte* banana
3-6 ounces light vanilla yogurt
1 cup assorted bite-size pieces of fresh fruit from Del Monte:
cantaloupe, honeydew, grapes and Del Monte Gold Extra Sweet pineapple
1/2 cup low-fat granola

1. Peel banana, cut in half lengthwise and place in a bowl.
2. Pour yogurt in the middle of the banana.
3. Place assorted fruit on top of the yogurt.
4. Sprinkle with granola. Makes 1 serving.

Breakfast Cream Biscuits with Citrus Compote DELANO FARMS

3 3/4 cups flour
2 tablespoons baking powder
2 teaspoons salt
3 tablespoons sugar
2 1/4 cups heavy cream
1 large egg
1 tablespoon water
CITRUS COMPOTE
4 navel oranges, peeled and sectioned, pith and membrane removed
2 pink grapefruit, peeled and sectioned, pith and membrane removed
1 1/2 cups Delano Farms* red and green seedless grapes, quartered
1/4 cup sugar

1. Preheat oven to 400°F.
2. Place flour, baking powder, salt and sugar in a bowl and stir to blend.Add cream and stir just until combined.
3. Gather dough into a ball and place on a lightly floured surface. Pat into a
round about 3/4-inch thick. Cut into shapes with a biscuit cutter and place on
a parchment-lined baking sheet. Beat egg with water; brush biscuits with egg wash.
4. Bake for 18-20 minutes, or until golden brown.
5. Meanwhile, prepare Citrus Compote: Combine oranges, grapefruit, grapes and sugar in a heavy saucepan. Cook over medium-high heat, stirring, until sugar melts and the mixture starts to boil. Lower heat and simmer for 5 minutes.
Remove from heat and let cool.
6. Serve compote with warm biscuits and butter. Makes 6-8 servings.

Bagel Pudding EINSTEIN BROTHERS BAGELS NOAH’S BAGELS

3 Kirkland Signature plain bagels
3 large eggs
1 1/4 cups 2% or whole milk
1/2 cup half-and-half
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1/2 cup pecan halves (optional)
Butter
1. Cut bagels into
1/2- to 1-inch cubes. Spread out on a cookie sheet and let dry overnight.
2. Place eggs,milk, half-and-half, sugar, cinnamon, vanilla and pecans in a large bowl and blend thoroughly. Add bagel cubes and mix gently by hand.
3. Liberally butter the bottom and sides of an 8-inch round cake pan.
4. Pour the contents of the bowl into the pan and spread evenly. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
5. Preheat oven to 350°F.
6. Remove plastic wrap and bake pudding for 20-25 minutes, or until golden brown and firm to the touch.
Makes 6 servings.
Tips: To serve 12, double the amount of all ingredients, place in a 13-by-9-inch pan, and bake for 25-30 minutes. Garnish with berries if desired

Grape and Orange Breakfast Crepes DELANO FARMS

CREPES
3 teaspoons butter, divided
1/3 cup whole milk
3 tablespoons flour
1 large egg
2 teaspoons sugar
1/8 teaspoon ground cinnamon
TOPPING
1 tablespoon butter
2 tablespoons sugar
1 tablespoon orange juice (frozen)
1/2 cup Delano Farms* seedless grapes, sliced in half
1 seedless orange, peeled and sectioned
1/4 cup vanilla-flavored yogurt
Kirkland Signature Granola Snack Mix
1. To prepare the crepes,melt 2 teaspoons butter; let cool. In a bowl, whisk together milk, flour, egg, sugar, cinnamon and melted butter.
Refrigerate batter for about 20-30 minutes.
2. Meanwhile, prepare the topping. Melt butter in a heavy skillet over medium heat. Add sugar and orange juice; cook, stirring, until sugar melts. Add grapes and orange sections; heat just until warmed through.Remove from the heat and cover.
3. To cook the crepes, brush a 10-inch nonstick skillet with a little of the remaining butter. Heat pan over medium-high heat to very warm but not smoking. Lift pan off the heat and pour in 1/4 cup batter, tilting all the while to distribute batter evenly. Return skillet to the heat and cook just until the crepe is set and the edges are golden. Turn heat to medium,carefully flip the crepe and cook until the underside is done, about 15-20 seconds more. Transfer crepe to a plate and repeat process with remaining batter (makes 2-3 crepes).
4. To serve, fold each crepe into quarters. Pour the fruit mixture over the crepes. Top with yogurt and granola clusters.
Makes 1 serving.

Golden Apple French Toast YAKIMA FRESH

1 Yakima Fresh* Fuji or Granny Smith apple, cored and sliced
1/2 cup apple juice
1 tablespoon cold water
1 teaspoon cornstarch
1/8 teaspoon ground cardamom
2 large eggs, beaten
1/4 teaspoon vanilla extract
4 slices bread
1. In a small saucepan, combine apple slices and apple juice; heat to a simmer.Cover and simmer until apples are tender but still retain their shape, about 8 minutes. With a slotted spoon, remove apple slices and reserve.
2. Combine water, cornstarch and cardamom, and whisk into apple juice in the saucepan. Heat mixture to a boil over medium-high heat and cook, stirring,until thickened and syrupy. Remove from the heat and set aside while preparingFrench toast.
3. Heat a large nonstick skillet over medium heat.
4. In a wide, shallow bowl, combine eggs and vanilla.
5. Dip 2 bread slices in the egg mixture, coating both sides. Cook in the skillet until golden brown on both sides. Remove to a serving plate. Repeat with remaining egg mixture and bread slices.
6. Arrange apple slices on top of French toast and drizzle with reserved syrup.
Makes 4 servings.

Stuffed French Toast with Three-Berry Compote RADER FARM

6-8 1-inch-thick bread slices
Butter
STUFFING
1 pint ricotta cheese
1/4 cup sour cream
1 tablespoon brown sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
BATTER
6 large eggs
1/2 cup milk
1/2 teaspoon grated orange peel
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
COMPOTE
1/2 cup plus 2 tablespoons orange juice
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon grated orange peel
4 cups frozen Nature’s Three Berries
1 tablespoon cornstarch
1. To prepare stuffing, combine all ingredients in a bowl.
2. To prepare batter,mix all ingredients in a bowl.
3. Cut a pocket through one edge of each bread slice with a serrated knife and fill with stuffing. Dip into batter and fry in a lightly buttered skillet over medium heat until golden.
4. To prepare compote,place 1/2 cup orange juice, sugar, cinnamon and orange peel in a saucepan and bring to a light boil. Add frozen berries and return to boil. Mix cornstarch with 2 tablespoons orange juice and stir into compote.
5. Serve warm compote over stuffed toast.
Makes 6 servings

Cameo Apple-Topped French Toast

4 large eggs
1/3 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
8 thick slices of bread
2 tablespoons butter, divided
1/2 cup chopped walnuts or pecans (optional)
CAMEO APPLE TOPPING
3 tablespoons butter
4 Cameo apples, peeled, cored and sliced
2/3 cup packed light brown sugar
1/8 teaspoon ground cinnamon
1. Beat eggs,milk, sugar, vanilla and cinnamon together in a large bowl.Soak bread slices in the mixture for 5 minutes, or until saturated.
2. Meanwhile, prepare Cameo Apple Topping: Melt butter in a skillet over medium heat. Add apples and cook for 5 minutes, stirring frequently.Add brown sugar and cinnamon; cook for 2 minutes, or until apples are slightly soft.
3. Heat 1 tablespoon butter in a large skillet over medium heat.
4. Press each bread slice into chopped nuts to coat. Cook 2-3 slices at a time until golden brown on each side, adding butter to the skillet as needed.
5. Serve hot with Cameo Apple Topping.
Makes 4 servings

italian Sausage and Egg Pie

Pastry dough for single-crust 9-inch pie
1 tablespoon light olive oil
1 tablespoon finely chopped shallots
1 tablespoon finely chopped onion (optional)
12 ounces mild or hot Italian New York Style Sausage*, casings removed
8 large eggs
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Pinch of salt
1/4 teaspoon ground black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon dried basil or 1 tablespoon chopped fresh basil
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons grated Romano cheese (or Asiago or Parmesan)
1/2 cup shredded mild provolone cheese (or Swedish Fontina)
1. Preheat oven to 350°F.
2. Line a 9-inch pie pan with pastry dough.
3. Preheat a nonstick frying pan over medium heat. Add olive oil, shallots and onion to the pan. When it starts to sizzle, add sausage and cook, stirring to crumble into small pieces. Cook just until all the pink is gone. Drain off any liquid and set aside to cool.
4. Place eggs in a large bowl and whisk well. Add spinach, seasonings and cheese, and stir until well blended. Fold in cooled sausage.
5. Pour the filling into the pie shell, leaving at least 1/8-1/4 inch of room at the top.
6. Bake for 35-40 minutes, or until crust is golden brown and filling is set in the center. Let cool on a rack.
Makes 6-8 servings.