This week, our V3 staff gathered for a “family breakfast,” each staff member bringing delicious eats to share with each other as they tackled the Monday morning staff meeting. The breakfast was such a success, that we at V3 felt like we couldn’t keep all the yumminess to ourselves. So we present you with: the V3 Recipe Extravaganza!

Cheers to you and your loved ones!

And Happy Thanksgiving from the V3 Staff. 

Ian’s Praline Bacon
You will need…
  • a sheet pan (with edges to contain the grease)
  • Oven safe cooking rack
  • Desired amount of thick cut pork bacon
  • Pure Cane Syrup (or corn syrup if you can’t find it)
  • Brown Sugar
  • Chopped pecans
 
Directions
  1. Line sheet pan with foil for easy clean up.
  2. Place bacon on rack and 6-10 minutes or until edges are brown.
  3. Let bacon cool.
  4. Mix finely chopped pecans and brown sugar in a dish large enough to place a piece of bacon in.
  5. Apply syrup by dipping or brushing it on the bacon.
  6. Dip and press bacon into mix until coated on both sides and place it back on the pan.
  7. Bake 8-12 minutes or to desired crispness.
Enjoy!
 
McKenzie’s Marvelous Fruit Bowl 
You will need…
  • A nearby Walmart 
  • monetary payment 
  • a borrowed bowl from your boss 
Directions
  1. Drive to your nearest Walmart. 
  2. Pick out the best-looking, pre-cut fruit they have.
  3. Purchase said fruit.
  4. Bring it to your office and place it in a bowl that you borrowed from your boss, Ian. (Your boss by another name will work too.) 

Enjoy as everyone comments on what a beautiful fruit bowl you brought! 

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Ellie’s Crave-worthy Crepes 
You will need…

Basic Sweet Crepes:

  • 2 large eggs
  • 1 1/4 cup milk
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 tsp vanilla
  • 3 tablespoons melted butter
  • Butter, for coating the pan
 
Filling:
  • Strawberries, sliced
  • Bananas, sliced
  • Cream Cheese Spread (see below)
 
Cream Cheese Spread
  • 1 package cream cheese
  • 1 to 2 cups powdered sugar (depends on how sweet you like it)
  • 1 or 2 tsp vanilla
  • 1 or 2 tbsp milk
 
DIRECTIONS
For Crepes:
  1. In a blender, combine all of the ingredients for 30 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  2. Heat a small non-stick pan (crepe pans work best!). Add butter to coat. Pour enough batter into the pan to quickly coat the bottom surface, swirl a few times to spread evenly then swiftly pour excess back into batter container (if still the blender, then into blender) (this method means that its best to make all the crepe batter at one time). Cook for 30-60 seconds until lightly browned and flip. Cook for another 10 seconds and remove to a cutting board or flat clean surface. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them between parchment and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

For cream cheese mixture: Use a hand mixer or stand mixer to cream the cream cheese until soft, adding the tbsp or two of milk and mixing slowly. Slowly add in the powdered sugar then vanilla. Mix until evenly combined.

Assemble:Lay out a cooled crepe, spread with cream cheese mixture (about a tablespoon), and lay sliced strawberries and bananas down the center or to one side. Roll the crepe edges over the filling until rolled then serve! The alternative is to assemble and fold into a triangular shape, the more traditional method.

Elizabeth’s Easy Breakfast Casserole 
You will need…
  • 1 Pound Ground Breakfast Sausage
  • 1 1/2 Cups Bisquick Baking Mix
  • 4 Large Eggs
  • 2 Cups Milk
  • 1 1/2 Cups Shredded Cheddar Cheese
  • Salt & Pepper To Taste
  • 1 Tablespoon Maple Syrup Optional
  • 1/2 Teaspoon Hot Sauce Optional
Directions 
  1. Preheat oven to 350 degrees.  Grease a 9×13 inch baking dish with non-stick spray and set aside.

  2. Cook the breakfast sausage in a large skillet over medium-high heat until no longer pink.  Drain grease and pour sausage into prepared 9×13 inch baking dish.

  3. In a large bowl mix together the Bisquick mix with the eggs and milk until well combined.  Fold in the cheese.  Stir in the maple syrup and hot sauce if using.

  4. Pour the Bisquick mixture evenly over the cooked sausage.  Bake the casserole for 25-30 minutes until set and golden brown.

Jason’s Juice 
You will need…
  • Monetary payment 
  • A Publix Supermarket
  • A refined palate  
Directions 
  1. Travel to your nearest Publix Supermarket.
  2. Based on your super refined palate, select and purchase a variety of orange juices. 
  3. Bring said juices to your brunch, and sip to your heart’s content! 
"These oranges were hand-picked in a remote location in Florida." -- Photographer Jason Huynh on bringing his Publix orange juice to the meeting
O’s Omelets with pico de gallo
You will need…
  • Baby Bella Mushrooms
  • Red Onion
  • Green Bell Pepper
  • One Jalapeño Pepper
  • Cilantro
  • Pancetta
  • Heirloom Tomatoes
  • Lime
  • Vermont Sharp Cheddar
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Dried Garlic Pieces
  • Free Range Cage-free Eggs
  • Butter
  • Sour Cream (optional)
 
How to put it DOWN!!!
  1. Chop all veggies. Grate the cheese. Combine the tomatoes, half of a small red onion, a healthy handful of cilantro, half of a jalapeno (minus the ribs and seeds, but leave them if you like the burn), juice from half a lime and a pinch of salt. Mix these together and allow to marry in the fridge until ready to serve. This is the pico.
  2. Crack the eggs (roughly three per person) into a large measuring cup and beat with Kosher salt and freshly cracked black pepper. Heat a non-stick pan over medium heat and melt a small pat of butter.
  3. Add the green bell pepper, the other half of the small red onion, baby bella mushrooms, a pinch of salt, black pepper, and a healthy three-finger grab of dried garlic. Saute until the veggies a soft, but not over-cooked. Leave some snap in em.
  4. Remove veggies and brown the pancetta. It should be crispy, but not burned. Remove from heat, drain the excess oil, and put the pancetta aside. Wipe the pan clean and melt another small pat of butter. Pour in three eggs and do not stir. Allow the egg to set, moving the liquid from the center to the outside of the pan by tilting the pan with the handle. With a spatula, push the edges of the egg slightly as it cooks.
  5. Add the cooked veggies, pancetta and grated cheese to one side of the circular egg in the pan. Leave room to flip the empty side over to the cooked filling.
  6. A soon as the cheese melts, remove from the heat and add the omelet to a plate. Top with a generous pile of perfect pico de gallo and sour cream, if you dig it that way.
  7. I like it with a sprinkle of cilantro over the top, too. But I really got a thang for cilantro.
  8. NOTE: OJ is a nice sipper to have with this dish, and if you know someone who makes a mean stack of flapjacks, don’t kick em off your plate.
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Cam’s Coffee
You will need…
  • Some sort of payment (credit cards and cash work best)
  • transportation to Swift & Finch Coffee 
Directions
  1. Drive to Swift & Finch Coffee shop, located at 600 Broad Street.
  2. Buy a carafe of coffee.
  3. Bring to desired location.

Enjoy! 

Rachel’s Vegan-licious Pumpkin Bread
You will Need…
Wet Ingredients
  • 1 cup 100% pure pumpkin puree (I used the inside of one half of a medium pumpkin, baked until soft.)
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons pure maple syrup
  • ¼ cup + 2 tablespoons coconut sugar
  • flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 5 mins)
  • 1 teaspoon pure vanilla extract
Dry Ingredients
  • 2 ½ cups all purpose flour (I like to use Gluten Free Flour) 
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
Directions
  1. Preheat the oven to 350°F. Line an 8.5×4.5 or 9×5 inch loaf pan with parchment paper or greased foil. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  3. In the same bowl, add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until just incorporated, making sure no flour patches remain.
  4. Pour batter into prepared loaf pan and spread into an even layer. Using a butter knife, cut a slit down the top of the loaf, making it slightly off center. This will create a beautiful split down the top of the loaf. Bake for 50-65 minutes.* Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
  5. Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy
Chris’s Italian Frittata 
You will need…
  • 1 large cast iron skillet
  • 3 tablespoons of olive oil
  • 8 eggs
  • 1 cup of milk
  • 1/2 an onion
  • 4oz chopped pancetta
  • 4oz Italian sausage
  • 1/2 fresh chopped basil
  • 16 oz shredded mozzarella
  • 1 teaspoon of salt
  • 2 cups of halved cherry tomatoes
Directions 
  1. Preheat oven to 350. Add olive oil to the cast iron pan.  
  2. Sautee onions, salt, pancetta, Italian sausage until browned.  
  3. Scramble 8 eggs and add the chopped basil, cherry tomatoes, mozzarella and milk to the egg mixture.  
  4. Use cooking spray to line the inside edge of the cast iron pan.  
  5. Add egg mixture and stir all contents evenly.  
  6. Bake in the oven, covered, for 25-30 minutes. 
 

Happy Thanksgiving, from our family to yours!