What could be a better way to celebrate Mother's Day than with a homemade brunch?! Print these delicious recipes, make a shopping list, give them to your spouse and/or kids and tell them to make this year's day for Mom extra special!
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From Host Tisha:
Crustless Quiche
Ingredients
4 eggs
1-1/2 cups heavy cream
2 cups cheese
salt & pepper to taste
optional filling
Instructions
Add whatever else you want to the basic recipe -- build your own! I put in crumbled bacon and chopped green onions.
Grease the bottom of baking dish with butter. Sprinkle cheese on bottom of pan. I used 1/2 cup mozzarella and 1 1/2 cup Cheddar. Mix together eggs and cream and whatever else you want to dump into your dish. Pour over cheese.
Bake uncovered at 400* for 15 minutes. Lower the temperature to 350* and bake another 30 minutes. Let cool for 10 minutes before slicing.
Super yummy, super simple!!! This easy brunch dish is a big hit anywhere it is served. You can mix ingredients up time after time and turn it into something brand new. It reheats well, keeps for nearly a week, and is very filling with lots of protein. Enjoy!
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From Lynne S:
Dark Chocolate Waffles
Taken From: NPR: Chocolate Chocolate [/url]
Dark Chocolate Batter:
1 1/2 cups bleached all-purpose flour
2/3 cup plus 2 tablespoons unsweetened alkAlized cocoa powder
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup superfine sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, melted and cooled to tepid
3 large eggs
1/3 cup plus 2 tablespoons sour cream
2 teaspoons vanilla extract
1 1/3 cups milk
3/4 cup miniature semisweet chocolate chips
Confectioners' sugar, for sprinkling over the waffles
Mix the batter: Sift the flour, cocoa powder, baking powder, baking soda, salt, and sugar into a medium-size mixing bowl.
In another medium-size mixing bowl, whisk the melted butter, eggs, sour cream, vanilla extract, and milk. Pour the whisked mixture over the sifted mixture, add the chocolate chips, and stir to form a batter, using a wooden spoon or flat paddle, mixing until the particles of flour are absorbed. Be sure to sweep the bottom and sides of the mixing bowl to thoroughly incorporate the dry ingredients.
Make the Waffles:
Preheat waffle iron. Spoon 1/3 to 1/2 cup batter onto each square of the preheated iron. Cook the waffles for about 1 1/2 to 2 minutes, or until completely cooked through and set. Lift waffles onto warm serving plates.
Sprinkle the waffle with confectioners' sugar and serve.
Yield: 5 Belgian-style 2-sided waffles or about 10 heart-shaped waffles.
This is a family favorite - my mom used to make similar waffles when we were children. Now I make it for my family. We create a topping bar: ice cream, whip cream, berries (Strawberries, blueberries and raspberries), and different syrups: chocolate, raspberry, and strawberry. YUMMY!!! We have been known to make this for dinner too!
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From Shirley (QTPies Mommy):
Asparagus and Sausage Casserole
Yeild 8-10 servings
1 lb fresh asparagus spears or 1 (9 0z) pkg. frozen asparagus cuts
3/4 lb bulk italian sausage
1 cup chopped onions
1/2 cup chopped red bell pepper
5 eggs
4 egg whites
2 cups skim milk
1 cup all purpose flour
1 tsp salt
3/4 cup shredded provolone cheese
Directions:
Trim each asparagus and cut into 1 1/2 inch pieces. Cook asparagus in small amount of boiling water for about 7 minutes or until crisp-tender.
Drain: set aside. If using frozen asparagus cuts, cook as direct on package, Drain: set aside.
Grease 13x9 inch baking dish. In large skillet, cook sausage, onions and bell peper over medium-high heat for 4 to 5 minutes or until sausage is no longer pink and vegetables are crisp-tender. Drain.
Arrange sausage mixture in bottom of greased baking dish. Top with cooked asparagus. Cover and refrigerate overnight.
In blender container, combine eggs, egg whites, milk, flour and salt. Cover, blend 20 seconds. Keep covered and refirgerate overnight.
Heat over to 425 F. Uncover baking dish. Stir egg mixture, pour over sausage-vegetable misture in dish. Bake for 25 minutes. Remove baking dish from oven; top with cheese. Return to oven: bake an additional 5 minutes or until knife inserted in center comes out clean and cheese is melted. Let stand 10 minutes before serving.
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From Host Lynette:
Lemon Blueberry Bread
This is so delicious and is guaranteed to make your Momma smile.
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, softened
1 1/3 cups sugar
2 large eggs
2 tsp grated lemon rind
1/2 cup milk
1 1/2 cups fresh or frozen blueberries, thawed and drained
3 tbsp fresh lemon juice
Preheat oven to 325 degrees F. Butter an 8 1/2 x 4 1/2 - inch loaf pan. Combine first 3 ingredients in small bowl. Using an electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter in prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.
Meanwhile bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.
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From Chelle:
Black Bean Burgers
These are my favorite things to eat! I eat them all the time and even my kids love them. They are healthy and delicious!
It takes me about 15 minutes to make and 15 minutes to cook.
1 15-ounce can low-sodium black beans, drained ( I also used dried beans that I cook myself as a more cost effective option for a large family.)
1/2 cup dry breadcrumbs
1/3 cup finely chopped onion
1/3 cup no-salt-added tomato sauce
1 tsp cumin
2 tbsp chopped cilantro
PREPARATION:
Preheat oven to 400 degrees, and coat a baking sheet with nonstick cooking spray. In a medium bowl, mash black beans with a fork or potato masher. Add breadcrumbs, onion, tomato sauce, cumin and cilantro.
You can add corn, mushrooms, roasted red peppers, chunked garlic and anything else you might like.
Blend with a fork. Form into 4 patties. Bake for 15 minutes. Remove carefully with a spatula.
We eat them in lettuce wraps or on a whole grain bun.
Per Serving: Calories 137, Calories from Fat 8, Total Fat 0.8g (sat 0.2g), Cholesterol 0mg, Sodium 320mg, Carbohydrate 25.9g, Fiber 5.8g, Protein 6.3g
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From Patty:
I LOVE brunch! We had a really fun one last year where the biggest hit was the pasta left in a warming pan. I don't have a recipe for it; anything will do. I just think it was a refreshing change from the regular brunch fare. Also, stratas and frittatas are my absolute favorites for brunch and for weekend breakfasts for two. I use these recipes as a guide for procedure, amounts and timing, but I use whatever I have on hand and they always taste delicious!
And I have a Non-Recipe that is always a huge hit. All you do is mix up some pancake mix and add some almond extract or vanilla extract, cinnamon and whatever other spices you like. My favorite mix is for Kodak Cakes, (they're whole wheat!) but anything will do. Then you pour it out in a wide, shallow pan. While it sets on the bottom I stick lots of really thin slices of apple half in/half out of the pancake. Once it's set on the bottom I put it in the oven under a low broil. It cooks it the rest of the way and browns the apples. It's like a pancake pizza!
Italian Garden Strata
INGREDIENTS
1 loaf Fresh Service Bakery French bread, cut into 1-inch cubes (10 cups)
3 oz. thinly sliced prosciutto, diced
2 tbsp. butter
1 large onion, peeled and diced
1 bulb fennel, thinly sliced (white part only)
1 medium red bell pepper, seeded and diced
1 large or 2 small zucchini, halved and sliced
1-1/3 cups chopped mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2-1/2 cups milk
6 eggs
1-1/2 tsp. basil
1/4 tsp. pepper
DIRECTIONS
Prep time: 30 minutes
Refrigerate time: overnight
Cook time: 1 hour
Place bread in a 13-by-9-inch baking dish sprayed with nonstick cooking spray; set aside. In a large skillet, sauté prosciutto for 5 to 10 minutes or until slightly crispy; sprinkle over bread. Melt butter in same skillet. Add onion and cook for 10 minutes over medium heat, stirring occasionally. Add fennel; cook and stir for 5 minutes. Add bell pepper; cook for 5 minutes more. Stir in zucchini. Add cooked vegetable mixture and cheeses to dish with bread and toss lightly to mix. Whisk together milk, eggs, basil and pepper; pour over bread mixture. Cover and refrigerate overnight. When ready to bake, preheat oven to 350°F. Remove cover from dish and bake for 1 hour or until golden brown on top and cooked through.
Makes 12 servings.
Nutrition Per Serving: 225 calories, 14 g protein, 11 g fat, 19 g carbohydrate, 2 g fiber, 134 mg cholesterol, 465 mg sodium
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Spinach and Sausage Frittata for Two
INGREDIENTS
1 link precooked pesto or artichoke chicken sausage, diced
2 tbsp. chopped red bell or roasted red pepper
2 tbsp. sliced green onion
1 cup packed fresh spinach, coarsely chopped
4 eggs, beaten
1/4 tsp. garlic salt
1/4 tsp. basil
Freshly ground pepper to taste
1/2 cup shredded sharp Cheddar cheese
DIRECTIONS
Prep time: 10 minutes, Cook time: 15 to 20 minutes
Preheat oven to 400°F. Cook sausage in a small nonstick, ovenproof skillet for a few minutes to lightly brown. Add bell pepper, onion and spinach; cook and stir for a few minutes more until spinach is wilted. Season eggs with garlic salt, basil and pepper and pour into skillet. Cook over medium heat for about 3 minutes, stirring lightly until eggs are about half-cooked. Stir in cheese, then place the skillet in the oven. Cook for 5 to 10 minutes more or until eggs are set in the center.
Makes 2 servings.
Nutrition Per Serving: 400 calories, 29 g protein, 30 g total fat (12 g sat., 0 g trans), 4 g carbohydrate, 1 g fiber, 2 g sugar, 545 mg cholesterol, 900 mg sodium, 10 points
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From Susie (Tiramisooz):
This recipe is from With Heart and Hand - A Cookbook Honoring the 200th Anniversary of the Consecration of Home Moravian Church:
Sausage, Egg & Cheese Breakfast Casserole
Yield: 6 - 8 servings
Ingredients
1 pound sausage
6 slices bread
1 cup grated cheese
1 cup milk
6 eggs, beaten
Seasonings to taste
Brown, crumble and drain sausage. Cut crusts off bread and cube or tear into small pieces. In a greased casserole dish, layer bread, cheese and sausage. Repeat layers. Mix egg, milk and seasonings and pour over layered ingredients. Cover and refrigerate overnight. Bake, covered, 45 minutes in a preheated 350 degree oven.
Variation in amount of bread and milk, and type and amount of cheese and the addition of seasonings make this popular and tasty dish unique to each cook. Refrigeration overnight is not necessary, but is preferred for the blending of textures and flavors.
When I make this recipe rather than crumbling the bread I just cut the crusts off and place the whole slices of bread across the bottom of the baking dish. I spread all the sausage on top of the bread, top with the cheese, and pour over the egg mixture. I use cheddar cheese. This is my "go-to" recipe for brunches and morning meetings.
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The new recipe I tried is a Nigella Lawson recipe for Caramel Croissant Pudding.
This was a very simple recipe. The only problem I had was with the caramel. I kept waiting for it to turn deep amber and it never got that dark, I finally realized I'd better go ahead and stop letting it bubble but I think it probably ended up bubbling a bit too long. When I added the cream, the caramel instantly hardened so after attempting to "whisk" the liquid ingredients together I ended up with a smaller and a larger hard ball of caramel sitting in the liquid. I poured the liquid over the croissants and then put the caramel pieces in the middle in the hopes that they would melt and spread, which is pretty much what happened. The final product was just delicious and had a wonderful, light texture. I served it for dinner with fresh strawberries on the side. Dh loved it. Ds said it was "Okay." Unfortunately for dd she was not home for dinner that night.
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From Host Cheri:
Brunch Enchiladas
From Allrecipes.com
INGREDIENTS
2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 (8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 eggs, beaten
1/4 teaspoon salt
DIRECTIONS
Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 25 minutes.
Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
REVIEW:
My family liked this recipe. I put this together in the morning for dinner that night. I also put some chopped green peppers in it. It seems to need some more seasoning in it, but we used some salsa. I would probably make this again, but I would add some extra seasonings. I definitely used more cheese than was called for. We love cheese!
We would give this recipes 3 stars, with some changes needed.
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