Easy Recipes for Marvelous Moms
Remember Mother’s Day by giving mom the day off!
This week we are looking at some easy ideas for everyone in the family to chip in and give mom a much-needed break.
Include the “littles” in your life - mom will love it!
Sausage Egg and Cheese Monkey Bread
Prep: 15 min.
Cook: 30 min.
Total: 45 min.
Servings: 6
1 can (16 oz.) refrigerated biscuits
1 lb. country sausage, cooked
1 C. shredded Monterey Jack and cheddar cheese
6 eggs, scrambled
4 T. butter, melted
1/4 tsp. ground dried sage
1/4 tsp. garlic powder
1 T. fresh chives, chopped
Preheat oven 350°F. Grease bundt pan with non-stick cooking spray.
Cook sausage until crumbled and browned. Drain excess grease.
Scramble eggs and set aside.
Cut each biscuit into 6 pieces. In a large bowl mix melted butter, sage and garlic powder. Add the biscuits into bowl and toss with butter until every biscuit piece is coated.
Stir in sausage, eggs and cheese. Toss until combined.
Pour mixture into prepared bundt pan. Bake for 30 min.
Remove from oven and let cool 5-10 min. Loosen edges with knife and turn out on serving dish.
Stuffed French Toast
Prep Time: 15 min.
Cook Time: 10 min.
Servings: 4
1 pkg. (8 oz.) whipped cream cheese
1 T. packed brown sugar
1 loaf challah or brioche bread, cut into 8 slices
5 eggs
1 C. milk
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 T. butter
Mix cream cheese and brown sugar in small bowl until well blended. Spread 2 T. cream cheese mixture on each of 4 slices of bread. Press the other 4 slices of bread on top to form 4 sandwiches.
Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, cinnamon, and vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 min. on each side.
Melt butter in large non-stick skillet or griddle on medium-low heat. Place sandwiches in skillet. Cook 4 to 5 min. per side or until golden brown. Serve with maple syrup, if desired.
Ham Puffs
Prep: 10 min.
Cook: 10 min.
Total: 20 min.
Servings: 24
1 (8 oz.) can crescent roll sheets (or crescent rolls)
1 egg
1/2 C. diced ham
1/2 C. shredded Swiss cheese
1/4 C. finely diced onions
1 T. Dijon mustard
Preheat the oven to 375°F. Spray a mini muffin tin with non-stick cooking spray.
Roll out the crescent roll dough and cut into 24 pieces. Press each crescent roll piece in the muffin cups.
Stir together the egg, ham, cheese, and Dijon mustard in a bowl. Spoon 1/2 T. of the mixture into each crescent roll cup.
Bake the ham puffs for 10 min.
Hash Brown Chicken Casserole Recipe
Prep: 10 min.
Cook: 45 min.
Total: 55 min.
Servings: 8
2 C. cooked chicken, shredded
1 (30 oz.) shredded hash browns thawed
1 C. sour cream
1 (10.5 oz.) can cream of chicken soup
1/2 C. milk
1 C. shredded mild cheddar cheese
8 pieces cooked bacon, crumbled
2 C. crushed Ritz® crackers
3 T. unsalted butter, melted
1/2 tsp. salt
1/4 tsp. ground black pepper
Preheat the oven to 350°F. Spray a 9 x 13 casserole dish with non-stick cooking spray.
In a large bowl, stir together the sour cream, cream of chicken soup, milk, salt, and pepper.
Stir in the thawed hash browns, shredded chicken, shredded cheese, and crumbled bacon.
Spread the mixture in the prepared baking dish.
In a bowl, combined melted butter and crushed crackers. Spread the mixture evenly over the chicken mixture. Bake for 45 min. or until the crackers turn golden brown.
Super Juicy Chicken
Prep Time: 10 min.
Cook Time: 50 min.
Servings: 8
3 lbs. bone-in chicken parts
1/2 C. yellow mustard
2 T. McCormick® Grill Mates Sweet & Smoky Rub
Coat chicken evenly with mustard. Sprinkle with rub on all sides.
Prepare the grill for indirect medium-low heat (250°F to 325°F). Preheat grill by turning all burners to high with lid closed. Turn off burner(s) on one side of the grill. Turn burner on the other side to medium-low. Place chicken on unlit side of grill. Close lid.
Grill 40 to 45 min. or until internal temperature of thickest part of chicken is 165°F, turning occasionally. Move chicken to lit side of grill with skin-side down. Turn lit side of grill to high.
Grill, uncovered, 3 to 5 min. longer or until chicken is lightly charred, turning once.
Asparagus Wrapped in Bacon
Prep Time: 10 min.
Cook Time: 10 min.
Servings: 4
2 slices bacon, cut in half crosswise
1 bunch (about 1 lb.) fresh asparagus, ends trimmed
2 tsp. olive oil
1 T. McCormick® Himalayan Pink Salt with Black Pepper and Garlic All Purpose Seasoning
Preheat oven to 400°F. Place 2 layers of paper towels on microwavable plate. Place bacon in single layer on paper towels. Cover with 1 layer of paper towel. Microwave on HIGH 1 to 2 min. or until bacon is partially cooked. Set aside to cool slightly.
Toss asparagus with oil in large bowl. Sprinkle with seasoning; toss to coat. Divide asparagus evenly into 4 bundles. Wrap 1 piece of bacon around the center of each asparagus bundle. Place on foil-lined shallow baking pan.
Roast 7 to 10 min. or until asparagus are tender-crisp and bacon is crispy, turning once.
No Bake Eclair Cake
Prep: 10 min.
Chill time: 1 hr.
Total: 1 hr. 10 min.
Servings: 12
1 box graham crackers
2 (3.4 oz.) boxes instant vanilla pudding mix
3-1/2 C. milk
1 (8 oz.) Cool Whip®
1 tsp. vanilla extract
1 (12 oz.) chocolate frosting
Pour the vanilla pudding mixes in a large bowl. Pour in a little of the cold milk. Whisk the mixture. Pour in the rest of the milk and keep whisking until smooth and creamy.
Stir the thawed Cool Whip® into the pudding.
Line a 9 x 11 baking dish with graham crackers. Make sure to place them in a single layer.
Spread half of the pudding mixture over the graham crackers.
Add another layer of graham crackers and then top with the remaining pudding mixture.
Top with one more layer of graham crackers. Spread the chocolate frosting over the top of the graham crackers.
Cover and chill in the refrigerator.
Butterfinger® Poke Cake
Prep: 15 min.
Cook: 30 min.
Total: 45 min.
Servings: 12
1 box yellow cake mix + ingredients to make the cake
1 (12 oz. jar) caramel ice cream topping
1 (14 oz.) sweetened condensed milk
1 (16 oz.) frozen whipped topping, thawed
4 Butterfinger® bars
Prepare and bake yellow cake according to directions on the box. Bake in a 9×13 pan.
In a medium bowl, stir together caramel sauce and sweetened condensed milk.
Once cake has baked, remove from oven and let it sit for about 5 min. Poke holes in the cake either with a fork or the back of a wooden spoon.
Pour caramel mixture all over the cake. Let the cake cool completely.
Place Butterfingers® in a large sandwich bag and using a rolling pin or something heavy, crush into pieces.
Evenly spread the whipped topping over cake and then top with crushed Butterfingers®. Refrigerate.
Cream Cheese Fruit Dip
Prep: 5 min.
Total: 5 min.
Servings: 4
1 (8 oz.) softened cream cheese
1 (7 oz.) jar marshmallow fluff
1/2 tsp. vanilla
Using a mixer, blend together all three ingredients until smooth.
Serve with your favorite fruit or graham crackers.
Iced Vanilla Latte
Prep: 10 min.
Chill time: 30 min.
Total: 40 min.
Servings: 4
4 C. fresh brewed coffee
1/4 C. sugar
1/2 tsp. vanilla extract
1/4 C. water
1/2 C. heavy cream or low-fat milk, half and half, soy or almond milk
crushed ice
Place coffee in the refrigerator to chill. Recommended 30 minute – 1 hour.
Place water, sugar and vanilla in small sauce pan. Bring to a boil to dissolve sugar. Refrigerate sugar mixture.
Fill 4 glasses with ice and coffee. Top with sugar syrup and cream. Stir before serving.
Quote of the Week:
(National Astronomy Day) “He who made the Pleiades and Orion, who turns midnight into dawn and darkens day into night, who calls for the waters of the sea and pours them out over the face of the land - Yahweh is his name.”
~ Amos 5:8
