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It’s that time of year again, folks, and
always easier for some than others. For the last 18 years, I have
described Mother’s Day as a bittersweet occasion – bitter
because my mother died just two months before the sweetest thing
ever (my son!) entered the world. I was extremely blessed by having
a wonderful mother and feel just as fortunate to be a mother.
With a week away from this special holiday, I hope that you will
be making plans to treat your mom like the queen that she is,
starting out the day with breakfast in bed or a late morning brunch.
A special note to those of you who are facing the first without
your precious mother or your child, please know that I care and
will be saying a prayer for you when Sunday rolls around.
Easy and Delicious Fruit Salad
1 pint strawberries - cleaned, hulled and sliced
1 pound seedless grapes, halved
3 kiwis, peeled and sliced
3 bananas, sliced
1 can peach pie filling
In large bowl, combine the strawberries, grapes,
kiwis, and bananas. Gently mix in peaches. Chill for at least
1 hour before serving.
Bacon and Cheddar Muffins
2 cup Bisquick baking mix
2/3 cup milk
¼ cup vegetable oil
1 egg
1 cup (4 oz.) Cheddar cheese, shredded
½ lb. bacon, crisp and crumbled (about 2/3 cup)
Heat oven to 400. Line 12 medium muffin cups,
with paper baking cups. Mix all ingredients except cheese and
bacon just until moistened (batter will be lumpy). Fold in cheese
and bacon. Divide batter among muffin cups. Bake until golden
brown, about 20 minutes; cool 15 minutes.
Overnight Brunch Casserole with a Twist
16 slices white bread (crusts removed)
8 slices Canadian bacon
8 slices sharp cheese
6 eggs
Salt and pepper to taste
½ to 1 tsp. dry mustard
¼ cup minced green pepper
¼ cup minced onion
1 to 2 tsp. Worcestershire sauce
3 cups milk
Dash Tabasco
¼ cup melted butter
Crushed Corn Flakes for topping
Butter 13 x 9 glass baking dish. Place 8 slices
of bread in bottom. Top each with ham and cheese. Top with bread,
sandwich style. In bowl, beat eggs, add remaining ingredients.
(Butter and corn flakes are for topping.) Cover and refrigerate
overnight. In the morning, toss Corn Flakes with melted butter
and sprinkle over casserole. Bake uncovered at 350 degrees for
about 1 hour. Let stand 10 minutes before cutting into squares.
Blueberry Muffins
1 egg
2 cups Bisquick
1/3 cup sugar
2/3 cup milk
2 Tbsp. oil
¾ cup fresh blueberries
Heat oven to 400. Grease bottoms of 12 medium
muffin cups or line with paper cups. Beat egg slightly. Stir in
remaining ingredients (except blueberries), until moist. Fold
in blueberries. Divide batter evenly into cups. Bake 15-18 minutes
or until lightly browned.
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