Looking for a way to show mom (or Grandma!) just how much she’s appreciated? Why not grab the kids and head for the kitchen to make her a delicious brunch fitting for her special day?
Kids of all ages will love to help make these recipes. Just remember to clean up the kitchen afterwards so mom doesn’t have to!
This is an easy way to really fancy up plain old juice. Mom will love it!
IceMom’s favorite fruit juiceLemon-Lime SodaMint leaves
Step 1: Make Juice
For each serving, fill a tall glass with ice. Pour juice to fill glass half way. Next, fill glass the rest of the way with soda; stir. Wash a mint leaf and place on top.
Avocado-Melon Salad with Honey Mustard Dressing
Tangy dressing and sweet melons make this salad something special.
WhiskMedium sized mixing bowlKnifeCutting boardServing platterLarge spoon
1/2 cup prepared honey mustard salad dressing1 tablespoon poppy seeds2 cups diced cantaloupe2 cups diced honey dew melon1 large avocado, diced2 cups seedless red grapes, washed8 cups butter lettuce leaves washed, patted dry and torn into bite size pieces1/2 cup cashew halves and pieces
Michelle’s Note: Add cooked shrimp, crab or diced chicken for a more substantial offering.
Step 1: Make Dressing
Whisk together the salad dressing and poppy seeds in a medium non-reactive bowl.
Step 2: Mix Salad
Mix together the melons, avocado and grapes in the bowl with the salad dressing. Cover and refrigerate for an hour, or until completely chilled.
Step 3: Assemble and Serve
Arrange lettuce on a large serving platter, mound with fruit salad. Sprinkle cashews over the top and serve.
Makes 6-8 Servings
Michelle’s Note: Many stores sell precut melons in their deli or green grocer section. These really help to cut prep time.
Fancy Scrambled Eggs in a Puff Pastry Shell
Scrambled eggs are extra special with this quick and delicious recipe.
WhiskMedium sized mixing bowlLarge skilletWooden spoonHeat proof serving platter
6 frozen prebaked puff pastry shells (find these in the freezer section)6 large egg1/4 cups milk2 green onions, sliced, divided1/2 cup cooked bacon pieces (you can find these already made in the salad dressings aisle)1/2 teaspoon paprika1/2 teaspoon garlic powderPinch ground black pepper1 tablespoon canola oil1 tablespoon butter1 (8 ounce) package sliced mushrooms1 cup shredded cheddar cheese
Step 1: Bake Puff Pastry Shells
Bake the puff pastry shells according to package instructions. Keep warm.
Step 2: Mix Eggs
Using a whisk, beat together the eggs, milk, 1 of the green onions, bacon, paprika, garlic powder and pepper in a medium bowl. Set aside
Step 3: Cook Mushrooms
Place oil and butter in a large skillet over medium high heat; stir in the mushrooms and cook for 4-6 minutes, or until just cooked through. Pour in the egg mixture. Cook, stirring frequently, for 2-3 minutes, or until eggs are just set, but not dry.
Step 4: Assemble and Serve
Place puff pastry shells on a heat proof serving platter. With a wooden spoon, divide egg mixture between the shells (some of the egg mixture will spill out over the sides); sprinkle with cheese. Place under a broiler for 1-2 minutes, just to melt the cheese. Sprinkle with remaining green onion and serve.
Makes 6 Servings
Rosemary and Garlic Roasted Red Potatoes
Potatoes are a great side dish for scrambled eggs…this recipe tastes as good as it is easy!.
Knife (if potatoes are too big)Large mixing bowlMeasuring cupsMeasuring spoonsWooden spoonBaking sheetSpatula
2 pounds small (about 1 inch diameter) red skinned potatoes1/4 cup good olive oil1 teaspoon salt1/2 teaspoon freshly ground black pepper4-5 cloves garlic, minced2 tablespoons finely minced fresh rosemary leavesDirections:
Step 1: Preheat Oven
Preheat the oven to 400 degrees F.
Step 2: Prepare and Season Potatoes
If the potatoes aren’t bite size, have a grown up cut them as such. Place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet; using a wooden spoon, spread out into a single layer.
Step 3: Bake
Place the potatoes into the preheated oven; roast for at least 1 hour, or until browned and crisp. Turn potatoes twice with a spatula or thongs during cooking to ensure even browning. When brown, remove from the oven; Check the seasoning, adding more salt and pepper as needed.
Makes 6 hearty servings
Chocolate-Raspberry Cream Filled Crepes
Creamy and chocolaty…yum! If you assemble these before brunch and then just pop them in as soon as you serve the eggs, they’ll be ready just in time!
Pastry brushTablespoonTeaspoonShallow casserole dishSpatulaVegetable peeler
1 stick butter1 package ready to eat cheesecake filling, chocolate dream flavor1 package prepared crepes (you can find these in the produce section of most grocery stores)1 small jar seedless raspberry jam, warmed in a microwave1 container of whipped topping in a can1 plain chocolate candy barMint leaves for garnish
Step 1: Preheat Oven and Prepare Pan
Preheat oven to 350° F. Melt butter in the microwave. Brush enough butter to coat the bottom of the casserole dish. Set aside.
Step 2: Assemble Crepes
Lay one crepe on your work surface. Use the tablespoon and pile some of the chocolate cheesecake filling in a line down the center of the crepe. Drizzle about a tablespoon of the jelly over the chocolate cheesecake filling. Roll up the crepe into a tube shape. It will look sort of like a burrito, but with the ends open. Place the filled crepe into the casserole. Continue to assemble the crepes and placing them into a row in the casserole dish. Brush the crepes with the remaining butter. Then, brush the remaining jam over the crepes.
Step 3: Bake
Bake crepes for 20 minutes in the preheated oven, or until heated through.
Step 4: Serve
Place one crepe on a serving plate, spray with a small amount of whipped topping in the center of the crepe. Scrape the vegetable peeler along one of the chocolate bar edges while holding it over the crepe to garnish with chocolate curls. Garnish with a mint leaf.