Mother's Day is this Sunday... so what do you have planned? Why not surprise her with a homemade brunch. Nothing says "I love you, Mom" like taking the time to make her a special meal on her special day. If you've decided on making our but need something to go with it, below are four recipes that are easy to make and allow the kids to join in the fun.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 large onion
- 2 tablespoons corn oil
- 1-1/4 pounds fresh ground turkey (ground without skin)
- 1/2 teaspoon garlic powder or 2 large cloves garlic, peeled and minced
- 2 teaspoons chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1 15-ounce can pinto beans
- 1 15-ounce can black beans
- 1 (14-1/2 ounces) can diced tomatoes in juice, undrained
- 1 (6 ounces) can tomato paste
- 1 (14-1/2 ounces) can chicken broth
- 1 cup frozen corn kernels
- 4 to 5 green onions (scallions)
Preparation: Peel and chop onion with the help of your assistant.
Pour oil into Dutch oven or large saucepan. Place pot on burner. Turn heat to medium. Heat oil for 1 minute.
Add onions to hot oil. Cook over medium heat, stirring occasionally with wooden spoon, for 5 minutes, or until onion is almost clear.
Add ground turkey to pot. Stir with a wooden spoon, breaking up large pieces. Brown turkey for 5 minutes, stirring often.
Stir in garlic powder or garlic, chili powder, black pepper, and cumin until well combined.
Open cans of pinto and black beans. Pour both into large strainer. Place strainer under cold running water. Rinse beans thoroughly and drain.
With wooden spoon, stir beans, tomatoes and their juice, tomato paste, chicken broth, and corn into pot. Heat 5 to 7 minutes, or until thoroughly hot, stirring often.
Rinse and slice green portions of green onions. (Save the white part for Mom to use another time.) You should have about 1/2 cup.
Stir green onions into pot. Remove from heat. Ladle hot chili into bowls. Serve with green salad and cornbread.
Yield: 8 one-cup servings.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4-6 servings
- 6 to 8 frozen waffles (depending on size)
- 1 cup chopped ham
- 1 cup shredded Havarti cheese
- 3 eggs, beaten
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- Dash pepper
- 2 tablespoons grated Parmesan cheese
Preparation: Preheat oven to 350 degrees F. Make sure that the waffles are solid and don't have any holes. Toast waffles until crisp. Then spray a baking sheet with sides with nonstick cooking spray and place the waffles on the sheet.
Sprinkle ham and Havarti cheese over the waffles. You could omit the ham if you'd like to make plain Waffle Quiches. In medium bowl, combine eggs, heavy cream, salt, and pepper and beat until combined. Spoon egg mixture over each waffle. Do your best to keep the egg mixture in the waffle, but if some spills on the baking sheet that's okay.
You may need to use more or fewer waffles for this amount of egg, depending on their size. When the waffles are covered with the egg mixture, sprinkle with Parmesan cheese.
Bake for 18-24 minutes or until egg mixture is puffed and set and cheese is lightly browned. Sprinkle with powdered sugar, if desired, or you can serve the quiches with warmed maple syrup. Let cool for 5 minutes, then serve.
- 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.
- 1 bunch fresh mint leaves
- 4 cups water
- 3 tablespoons sugar
- Mint sprigs for garnish
- Combine the mint, water, and sugar in a medium sauce pot. Bring to a boil over medium heat. Remove from heat, cover, and let stand for 30 minutes.
- Strain mixture through a fine sieve. For hot tea, reheat; for cold, just pour over ice. Have your child help garnish each glass with fresh mint sprigs before you serve the tea.