Mother's Day Recipes
This is a place for easy-to-make recipes in case dad and/or the kids want to WOW MOM ;)
Dad and company can make this creamy, foolproof confection on their own -- no oven (and no Mom) required! That's because this cake "cooks" in the refrigerator. All you do is pass off the recipe to dad.
1 (10 3/4-ounce) pound cake
1 (3 1/8-ounce) box of instant pudding
1 cup whipped topping
Fruit (we used 2 bananas and 4 large strawberries)
Mint sprigs (optional)
Chilled chocolate syrup
Slice the pound cake into several horizontal slices about an inch thick.
Prepare the pudding according to package directions. Mix the pudding with the whipped topping.
Chop up the fresh fruit you've chosen.
Layer the cake, fruit, and a little less than half of the pudding mixture in a loaf pan. Then top the cake with the remaining pudding.
Put the cake in the fridge for a couple of hours. When it's chilled, decorate it; we topped ours with trimmed strawberries and mint sprigs.
Squeeze on a greeting with chilled chocolate syrup. Then serve Mom a sweet treat on her special day.
Egg in a Nest
Instead of serving your egg on toast, try serving it in toast. This breakfast classic, also known as Egg in a Saddle, Egyptian Egg, One Eye, and Bird in a Nest, is a long-standing favorite.
1 slice of bread
1 tablespoon butter
Crack the egg into a bowl and set the bowl aside.
Use a 3-inch cookie cutter (circle, heart, star, or flower) to cut a shape out of the piece of bread.
Melt the butter in a frying pan over medium heat. Place the bread in the pan and fry it lightly on one side (you can also fry the cutout shape). Flip the bread over. Reduce the heat to low.
Carefully pour the egg into the cut-out hole in the middle of the bread (DEFINITELY Dad's job).
Cover the pan and cook for 2-3 minutes or until the egg has set in the bread "nest."
For an over-easy egg, dad can flip the egg and bread and cook it on the other side. Serves 1.
Baked Ham and Eggs
This baked dish is perfect for weekend guests or a holiday brunch. It's also easy to customize with your family's favorite ingredients. It requires a little more effort from Dad.
1 loaf of French bread, cut into 1/2-inch cubes
1/2 pound cooked ham or sausage, cubed
1 8-ounce package frozen chopped spinach, thawed and drained
12 cherry tomatoes, sliced in half
8 ounces Cheddar cheese, grated
1 teaspoon dried mustard
1/4 teaspoon pepper
1 cup milk
Heat the oven to 350° F. Butter a 13- by 9- by 2-inch baking dish and line with the bread cubes.
Cover the bread with layers of ham or sausage, chopped spinach, cherry tomatoes, and grated cheese.
In a separate bowl, whisk the eggs, dried mustard, pepper, and milk. Pour the mixture over the casserole.
Bake for 30 minutes, then broil for 2 minutes, or until the cheese turns golden brown. Makes 8 to 10 servings.
Candy Eggs in a Nest
The mother bird is usually the one to build the nest. This no-fuss meringue recipe makes it easy for your children to create a cute little candy gift for Mother's Day with a little adult help.
4 egg whites
1/2 tsp. cream of tartar
Pinch of salt
1 cup sugar
1 tsp. vanilla
Candy eggs (jelly beans, chocolate, egg-shaped malt balls)
Preheat the oven to 250 degrees. Line two baking sheets with parchment paper (available at most grocery stores). (about 1 to 2 minutes).
In a mixing bowl, whip together the egg whites, cream of tartar and salt until soft peaks form.
Then, slowly add the sugar, beating constantly until the mixture is glossy and stiff (another minute or so). Beat in the vanilla extract until just combined.
Now you're ready to make the meringue nests. Spoon three mounds of the mixture onto each baking sheet. Use the bowl of the spoon to shape each mound into a 4-inch-wide circle with a 2-inch-deep depression in the center. Give your nests a lived-in look by sprinkling shredded coconut over each one.
Bake for 1 hour and 15 minutes, or until the meringues are dry and the coconut has turned golden brown. Once cool, tuck one malted candy egg or jelly bean into the nest for each child in the family. Makes 6 nests.
Banana and Berry Smoothie
One 8 oz. container fruit-flavored yogurt or 1 container plain or vanilla yogurt
1/2 cup fresh berries
1 medium banana
In a blender, process all the ingredients until just combined. Serve immediately. Makes 1 serving.
Fruity Pasta Salad
3 oz. (1 cup) uncooked rotini (spiral pasta)
1 cup quartered fresh strawberries
1 cup fresh pineapple chunks
1 cup seedless red grapes, halved
2 kiwi fruit, peeled, quartered lengthwise and cut into 1/4-inch slices
2 tablespoons slivered almonds, toasted if desired
1/2 cup low-fat vanilla yogurt
1/2 teaspoon grated lime peel
1 tablespoon lime juice
2 tablespoons honey
Cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
In large bowl, combine cooked rotini and all remaining salad ingredients; mix gently.
In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat.
Easy Caramel Sticky Buns
1/4 cup butter or margarine
1/4 cup packed brown sugar
2 tablespoons light corn syrup
1/4 cup chopped pecans
3 tablespoons butter or margarine, melted
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
Heat oven to 375°F. In ungreased 8-inch round pan, place 1/4 cup butter; heat in oven 3 to 4 minutes or until butter is melted. Stir in brown sugar and corn syrup until well blended. Sprinkle with pecans.
In small bowl, place 3 tablespoons melted butter. In another small bowl, mix granulated sugar and cinnamon.
Separate dough into 10 biscuits. Dip biscuits into melted butter to coat all sides; dip into sugar mixture, coating well. Arrange biscuits, sides touching, over topping in pan.
Bake 18 to 22 minutes or until golden brown. Cool 2 minutes; turn upside down onto heatproof serving plate. Let pan remain 1 minute so caramel can drizzle over rolls. Serve warm.
Nutella Stuffed French Toast
Makes: 4 Servings
12 slices White bread
2 1/2 cups 2% Milk
2 Oranges, juiced
1 tsp Cinnamon
2 tbsp Sugar, granulated
6 oz Nutella brand - chocolate hazelnut spread
6 oz Butter, clarified
8 oz Maple syrup
As needed Powdered sugar (optional)
In a large bowl crack and beat the eggs, add milk, sugar, orange juice and cinnamon. Mix together well, set aside.
Lay 6 slices of bread out, top with an equal amount of nutella and spread evenly. Place 6 more slices of bread on top, and press together slightly.
Over medium to medium low heat melt 1/3 the butter in a large sauté pan.
Dip each "sandwich" into the batter for and place into the sauté pan. Cook for approximately 3 minutes until golden brown on one side, flip over and cook until golden brown on the other side. Continue until all French toast have been cooked. Make sure to keep one batch warm while other batches are cooking.
Cut each French toast in half diagonally, serve 3 slices per serving. Top with maple syrup and powdered sugar.
I like nutella:thumbsup:
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