Make Plans for Mother's Day
Time to start making plans for Mother’s Day!
Treat the special moms in your life to some new tasty recipes!
French Toast Casserole
Prep Time: 15 min.
Cook Time: 45 min.
Servings: 12
1 loaf (1 lb.) French bread, cut into 1-inch cubes
8 lg. eggs, lightly beaten
3 C. 2% milk
4 tsp. sugar
1 tsp. vanilla extract
3/4 tsp. salt
Topping:
2 T. butter
3 T. sugar
2 tsp. ground cinnamon
Maple syrup, optional
Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 min. before baking. Preheat oven to 350°. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
Cover and bake until a knife inserted in the center comes out clean, 45-50 min. Let stand for 5 min. Serve with maple syrup if desired.
Strawberry Cheesecake Pancakes
Prep Time: 40 min.
Cook Time: 5 min.
Servings: 20 pancakes
6 oz. cream cheese, softened
1 T. sugar
1/2 C. crushed strawberries
Pancakes:
2 C. all-purpose flour
1/4 C. sugar
4 tsp. baking powder
1/2 tsp. salt
2 lg. eggs, room temperature
1-1/2 C. 2% milk
1 C. sour cream
1/3 C. butter, melted
1 C. chopped fresh strawberries
Sauce:
3 C. crushed strawberries
1/4 C. seedless strawberry jam
1/4 C. water
In a small bowl, beat cream cheese and sugar until smooth; stir in strawberries. Chill until serving.
In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in strawberries.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
Sauce: in a small saucepan, combine the strawberries, jam and water; heat through. Spread cream cheese mixture over pancakes; top with sauce.
Easy Banana Muffins
Prep Time: 10 min.
Cook Time: 20 min.
Servings: 12
1-1/2 C. all-purpose flour
1 C. sugar
1 tsp. baking soda
1/2 tsp. salt
3 med. ripe bananas
1 lg. egg, room temperature
1/3 C. vegetable oil
1 tsp. vanilla extract
In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
Bake at 375° for 18-22 min. or until a toothpick inserted in the center comes out clean. Cool for 10 min.; remove from pan to a wire rack to cool completely.
Lime-Honey Fruit Salad
Prep Time:15 min.
Cook Time: 5 min.
Servings: 12
1 tsp. cornstarch
1/4 C. lime juice
1/4 C. honey
1/2 tsp. poppy seeds
3 med. Gala or Red Delicious apples, cubed
2 med. pears, cubed
2 C. seedless red grapes
2 C. green grapes
In a small microwave-safe bowl, combine cornstarch and lime juice until smooth. Microwave, uncovered, on high for 20 seconds; stir. Cook until slightly thickened, 10-15 seconds longer. Stir in honey and poppy seeds.
In a large bowl, combine the apples, pears and grapes. Pour dressing over fruit; toss to coat. Cover and refrigerate overnight.
Creamy Smoked Salmon Pasta
Prep Time: 15 min.
Cook Time:15 min.
Total Time: 30 min.
Servings: 8
1 (16 oz) pkg. penne pasta
6 T. butter
1/2 onion, finely chopped
2 T. all-purpose flour
2 tsp. garlic powder
2 C. skim milk
1/2 C. grated Romano cheese
1 C. frozen green peas, thawed and drained
1/2 C. canned mushrooms, drained
10 oz. smoked salmon, chopped
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
Melt butter in a large skillet over medium heat. Sauté onion in butter until tender, 2 to 3 minutes. Stir flour and garlic powder into onion.
Gradually stir in milk. Heat to just below boiling point, then gradually stir in cheese until sauce is smooth. Stir in peas and mushrooms; cook over low heat until warmed through, about 4 min. Toss in smoked salmon and cook until heated through, about 2 min. Serve over pasta.
Juicy Grilled Chicken Breasts
Prep Time: 15 min.
Cook Time: 15 min.
Additional Time: 30 min.
Total Time: 1 hr.
Servings: 4
4 skinless, boneless chicken breast halves
1/4 C. lemon juice, plus wedges for serving
1/4 C. olive oil
2 tsp. dried oregano or parsley
1 tsp. seasoning salt
1/2 tsp. ground black pepper
1/2 tsp. onion powder
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Working with one chicken breast at a time, place chicken breast between two sheets of plastic wrap or parchment paper on a cutting board. Using a meat mallet or a rolling pin, gently pound each breast to 1/2-inch thickness.
Add lemon juice, olive oil, dried oregano or parsley, seasoning salt, black pepper, and onion powder to a large zip-top bag; add chicken and press out as much air as possible before sealing bag. Gently massage chicken to distribute marinade. Marinate chicken in the refrigerator for at least 30 min. or up to 12 hrs. Preheat grill to medium-high and lightly oil the grate.
Place chicken breasts, smooth-side down on preheated grill; cook, covered, until no longer pink and juices run clear, about 5 min. per side. An instant-read thermometer inserted into the center should read at least 165°F.
Transfer chicken to a cutting board and tent with aluminum foil. Let rest 5 min.
Serve with lemon wedges.
Easy Asparagus
Prep Time: 10 min.
Cook Time: 10 min.
Total Time: 20 min.
Servings: 2
1 T. olive oil
1/4 C sliced purple onion
1 clove garlic, chopped
salt and pepper to taste
lemon pepper to taste
10 spears fresh asparagus
2 T. white wine
1 T. Parmesan cheese
1 T. crushed whole wheat crackers
Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 min., turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.
Chocolate Delight
Prep Time: 20 min.
Cook Time: 15 min.
Servings: 15
1 C. all-purpose flour
1/2 C. cold butter
1 C. chopped walnuts, toasted, divided
1 pkg. (8 oz.) cream cheese, softened
1 C. confectioners’ sugar
2 cartons (8 oz. each) frozen whipped topping, thawed, divided
2-1/2 C. 2% milk
2 pkg. (3.9 oz. each) instant chocolate pudding mix
1 C. semisweet chocolate chunks
Chocolate syrup
Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 C. walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 min. Cool completely on a wire rack.
In a small bowl, beat cream cheese and confectioners’ sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 min. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold.
Cut into bars. Just before serving, drizzle with chocolate syrup.
Lemon Tiramisu
Prep Time: 30 min.
Servings: 9
1 carton (8 oz.) mascarpone cheese
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (3.4 oz.) instant lemon pudding mix
1 C. 2% milk
1 tsp. lemon extract
2/3 C. lemon juice
3 T. sugar
24 crisp ladyfinger cookies
2 tsp. grated lemon zest
Beat first 5 ingredients on medium speed until blended, 2-3 min. (do not overbeat).
Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice.
Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.
Strawberry Trifle
Prep Time: 20 min.
Servings: 10
1 C. 2% milk
1 C. sour cream
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 tsp. grated orange zest
2 C. heavy whipping cream, whipped
8 C. cubed angel food cake
4 C. sliced fresh strawberries
Additional sweetened whipped cream, optional
In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream.
Place half the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around side of bowl and over cake; top with half the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours. If desired, top with additional sweetened whipped cream just before serving.
Quote of the Week:
“We’re all mature until somebody brings out the bubble wrap.”
~ Anonymous
