Mother’s Day is Sunday, May 10.
It is that important big day again when we annually focus our attention on our mothers and how very much they mean to us.
We want to do something grand for our moms this Mother’s Day as a huge thank you for all those countless good things they have done for us.
We all always hope the Mother’s Day gifts we give to our mom will show her our great appreciation for all she has been for us all our lives.
We might find a touch of role reversals for a day another nice way as well to say, “Thanks, Mom!” for all those great meals she cooked for us in our growing up days. We can do that by taking our turn at cooking for Mom on this Mother’s Day.
If you’re already planning to invite your mom out for a nice restaurant dinner on Mother’s Day night, that’s perfect, too, of course.
If you’d like to give her a really great rare break from her kitchen earlier on Mother’s Day in addition to that grand finale of a grand evening dining out at her favorite restaurant, how about starting out Mother’s Day by treating her to a great breakfast and/or lunch in either your dining room, or her own.
All will be prepared by you so all she has to do is relax and enjoy your company on her special day and just come sit down at the table filled with all her favorite foods as well as with all of her family who are able to be there at that time.
Happy Mother’s Day 2015 to all the moms out there reading this Kitchen Kapers!
While this week’s Kitchen Kapers is for inspiring your now grown kids to turn the tables, so to speak and take a turn cooking for you for a change as thanks for all your maybe millions of meals in their growing-up days there might just be some very special recipe here below which you moms can hardly wait to get home and try out for yourself next day!
Note: You may remember seeing some of these recipes here earlier, repeated at this very special time because they make such interesting treats. Some are quite different.
Happy Mother’s Day to all you moms reading this!
BREAKFAST CASSEROLE
Recipe from
New Vision Community Church’s Feeding The Flock
4 slices bread, torn
16 ounces pork sausage
1 cup shredded sharp Cheddar cheese
2 cups milk
6 eggs
1 teaspoon salt
1/8 teaspoon pepper
Arrange bread in single layers in greased nine by thirteen inch baking dish. Brown sausage in a skillet, stirring the sausage until it is crumbly. Drain. Spoon the cooked sausage over the bread. Sprinkle with cheese.
Whisk together the milk, eggs, salt and pepper in a bowl until blended. Pour mixture over the prepared layers. Do not stir.
Bake at 300 degrees for 35-40 minutes or until set. Bacon and/or mushrooms may be substituted for sausage or the meat may be omitted. If you wish, you may add half of a chopped sautéed onion and one cup of chopped sautéed rib celery to the egg mixture.
LORRAINE SETLIFF’S
GREAT BREAKFAST QUICHE
Recipe from
New Vision Community Church’s Feeding The Flock
1 (24-ounce) package frozen hash browns
1/3 cup melted butter
6 ounces ham, chopped
4 ounces Monterey Jack or jalapeno cheese, shredded
4 ounces Cheddar cheese, shredded
3 eggs
1 cup Half and Half
Salt and pepper, amounts to your taste
Defrost and pat dry the hash browns. Line a deep eight-inch square casserole dish with the potatoes, patting firmly on bottom and up sides. Brush with melted butter. Bake at 400 degrees for 35-45 minutes until potatoes are light brown. Add chopped ham and cheeses.
Mix three eggs together with the Half and Half. Add salt and pepper. Pour into casserole dish over potato crust and bake at 350 degrees for 30-45 minutes or until knife comes out clean. Let stand for 5-10 minutes before serving.
ANDREA TYLER’S
MOM’S MEAT BALLS
Recipe from
New Vision Community Church’s Feeding The Flock
5 pounds ground beef
2 eggs
1 onion, chopped (size optional)
1/4 cup Worcestershire sauce
1 cup bread crumbs
1/2 cup milk
Sauce for meatballs :
1 (10 ounce) jar grape jelly
1 jar chili sauce
In large bowl, combine ground beef, two eggs, the chopped onion, the one-fourth cup Worcestershire sauce, one cup bread crumbs and the half cup milk. Roll into balls the size of ping pong balls. Bake in oven at 400 degrees for 20 minutes.
While meatballs are baking, heat jelly in a large pot for the sauce and add the chili sauce, then add the meatballs to the sauce when they are done and stir until all meatballs are covered.
KATHY WALKER’S/
LORRAINE SETLIFF’S
BAKED ORANGE PECAN
FRENCH TOAST
Recipe from
New Vision Community Church’s Feeding The Flock
4 eggs
2/3 cup orange juice
1/3 cup milk
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
8 half-inch thick bread slices
1/4 cup butter or margarine
1/2 cup chopped pecans
Orange Syrup
1/2 cup sugar
1/2 cup butter
1 cup orange juice
Beat together the eggs, orange juice, milk, sugar, vanilla and ground nutmeg. Arrange the bread in a single layer and top with that egg mixture. Refrigerate for two hours.
Melt the butter in a 10- by 15- by 2-inch baking pan. Arrange the thick bread slices in a single layer in the buttered pan. Top that layer of bread with the egg mixture. Refrigerate for two hours.
Bake at 350 degrees for 20 minutes. Sprinkle with pecans and bake for 10 minutes more. Serve with orange syrup.
To make the orange syrup, combine the half-cup sugar, half-cup butter and 1 cup orange juice and cook over low heat. Do not boil. Cool for 10 minutes. Serve warm.
TERRY SHAFER’S
DEEP DARK CHOCOLATE CAKE
Recipe from
New Vision Community Church’s Feeding The Flock
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey’s cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Chocolate Butter Cream Frosting
1/2 cup butter
1/4 cup shortening
1/2 cup cocoa
1 teaspoon vanilla
1 egg
3 cups powdered sugar
1/4 cup milk
1 (8-ounce) container Cool Whip
Cake: Preheat oven to 350 degrees. Grease two nine-inch round cake pans. In large bowl, combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium speed for two minutes. Remove mixer and stir in boiling water. (Batter will be thin.) Pour into prepared pan. Bake for 30-35 minutes. Cool completely.
For this Deep Dark Chocolate Cake’s Butter Cream Frosting, cream together butter, shortening and cocoa. Blend in vanilla and egg, beating well. Alternately add sugar and milk, beating until smooth after each addition.
Place a cake layer on Saran wrap. In a trifle bowl, frost the top of layer and dump it with frosted side down. (The layer the plastic wrap was touching will be on top, the frosted layer on the bottom. Remove plastic wrap and frost.
Put half the Cool Whip on top. Frost the second layer. Put frosted side on top of Cool Whip. Frost top side and finish with remaining Cool Whip on top.
