ARCHIVES: MOTHER’S DAY BREAKFAST IDEAS…
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Mother’s Day Breakfast in Bed Ideas
Start Mother’s Day out in a special way for MOM…
how about BREAKFAST IN BED?
Just remember keep it simple guys since you don’t want mom to have to clean up a big mess
after she enjoys all of the yummy goodies you made. Enjoy!..
and HAPPY MOTHER’S DAY!
Tips for Serving Mom a Mother’s Day Breakfast in Bed
Plan the perfect breakfast in bed for mom on Mother’s Day with our easy, helpful tips.
- If you want breakfast to be a surprise, choose a few make-ahead dishes and prep them while she’s out the night before or at a different house. Wake up early and put the finishing touches on the dishes, and then bring the tray to her for a nice breakfast surprise.
- You don’t have to bake Mom five elaborate breakfast dishes on Mother’s Day; getting served a homemade breakfast in bed is special even when it’s simple. Include a small bunch of her favorite flowers in a glass vase and a nice handmade card for an extra special touch.
- If you have small children, let them help with breakfast by choosing easy recipes, such as pancakes or French toast. Mom will also appreciate sweet handmade gifts, such as cards or coupon booklets that relieve her of household duties.
- Ask Mom a few days ahead what her favorite breakfast recipes are to get an idea of what to make. If she gets suspicious of your surprise, go ahead and tell her — that way you won’t have to sneak around the kitchen early in the morning — and mom can sleep in as late as she wants.
Plan the Breakfast in Bed Menu
Pamper mom on her special day with a tray filled with her favorite breakfast foods. French toast, scrambled eggs, breakfast potatoes, and muffins are just a few of the recipes we suggest for the perfect Mother’s Day breakfast. With our recipes that serve 6-8 or more, divide the recipe in half to keep the menu small and simple
TRY OUT SOME OF THESE GREAT RECIPES BELOW
AND
LET US KNOW WHICH ONES MOM LIKES BEST!
BERRY BREAKFAST PIZZAS
Makes: 4 servings
Time: about 25 Minutes
- 1/4cup granulated sugar
- 4teaspoons cornstarch
- Dash salt
- 1/2cup water
- 2cups mixed fresh berries, such as blueberries, raspberries, and/or blackberries
- 1teaspoon butter
- 1teaspoon finely shredded orange peel
- 4ounces reduced-fat cream cheese (Neufchatel), softened
- 2tablespoons orange marmalade
- 2teaspoons granulated sugar
- 1/4teaspoon ground cardamom
- 2pita bread rounds, split
- 2tablespoons butter, melted
- Powdered sugar (optional)
1.For berry topping, in a medium saucepan combine 1/4 cup granulated sugar, cornstarch, and salt. Stir in the water. Stir in 1/2 cup of the berries. Cook and stir over medium heat until thickened. Remove from heat. Add an additional 1 cup of the berries and the 1 teaspoon butter, stirring until butter is melted. Gently stir in orange peel.
2.In a medium bowl combine cream cheese and orange marmalade; beat with an electric mixer on low to medium speed until smooth. In a small bowl stir together the 2 teaspoons granulated sugar and the cardamom.
3.Toast the split pita rounds. Brush pita rounds with the 2 tablespoons melted butter; sprinkle with the sugar-cardamom mixture. Spread cream cheese mixture over split pita rounds. Spread berry topping over cream cheese mixture. Top with the remaining 1/2 cup berries. If desired, sprinkle with powdered sugar.
- If desired, make the berry topping and cool completely. Cover and chill at least 2 hours or up to 8 hours before using.
*****
Chicken Breakfast Burritos
Makes: 8 servings
- 3 tablespoons butter
- 1 1/2cups refrigerated shredded hash brown potatoes
- 2cloves garlic, minced
- 1/4teaspoon ground cumin
- 3/4cup diced cooked chicken or ham, or crumbled, cooked pork sausage patties or links
- 6eggs
- 1/3cup milk
- 1/4teaspoon salt
- 1/8teaspoon ground black pepper
- 810 inches flour tortillas
- 14 ounce can diced green chile peppers, drained
- 1 1/4cups shredded Colby and Monterey Jack cheese (5 ounces)
- Red and/or green salsa
1.For filling, in a large nonstick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.
2.In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet heat the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.
3.Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture and chile peppers among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom. Tightly wrap each burrito in heavy foil and chill overnight.
Tailgate day::4.Tote foil-wrapped burritos and salsa in an insulated cooler with ice packs.
5.At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat above center of grill. Place foil-wrapped burritos on grill rack over center of grill, stacking slightly, if necessary. Cover and heat about 15 minutes or until heated through, turning and rearranging once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and heat as above.) Serve burritos with salsa.
- Insulated cooler with ice packs
- On-site grill (with a cover)
Apple-Cinnamon Pull-Apart Bread
- Nonstick cooking spray
- 17 1/2ounce package (10) refrigerated reduced-fat home-style biscuits
- 4teaspoons ground flaxseeds
- 2teaspoons granulated sugar
- 1/2teaspoon ground cinnamon
- 1/2of a medium apple, cored and thinly sliced
- 3tablespoons coarsely chopped walnuts
- 2tablespoons packed brown sugar
- 2tablespoons orange juice
- 1tablespoon butter
- 2tablespoons reduced-fat cream cheese (Neufchatel), softened
- 2teaspoons orange juice
- 1/2teaspoon vanilla
directions
1.Preheat oven to 350F. Coat an 8x4x2-inch loaf pan with cooking spray; set aside. Cut biscuits in half crosswise. In a small bowl combine ground flaxseeds, 11/2 teaspoons of the granulated sugar, and the cinnamon. Roll biscuits in flaxseed mixture to coat. Alternately arrange biscuit halves and apple slices in the prepared loaf pan. Sprinkle with any remaining flaxseed mixture. Top with walnuts.
2.In a small saucepan combine brown sugar, 2 tablespoons orange juice, and butter. Cook and stir over medium-high heat until boiling. Pour mixture over biscuits. Bake about 25 minutes or until edges are golden and biscuits near center are done. Cool in pan on a wire rack for 5 minutes. Invert loaf onto a small baking sheet. Invert again onto a serving platter.
3.For icing, in a small bowl whisk together cream cheese, 2 teaspoons orange juice, vanilla, and the remaining 1/2 teaspoon granulated sugar. Drizzle bread with icing. Serve warm.
*****

Birdie in the Basket
- 1recipe Perfect Hash Browns*…(We used store bought hash browns…still very good!)
- 1/4cup shredded Italian blend cheeses or mozzarella cheese (1 ounce)
- 8eggs
- Ground black pepper
- 8teaspoons refrigerated basil pesto (optional)
- 8cherry tomatoes or grape tomatoes, halved
directions
1.Preheat oven to 350 degrees F. Line eight 2 1/2-inch muffin cups with parchment baking cups** or parchment-lined foil pan lining paper with the parchment side up; set aside. Prepare Perfect Hash Browns. Let hash browns stand about 20 minutes or until cool enough to handle.
2.Divide hash browns between muffin cups, pressing hash browns into the bottoms and up the sides of the cups.
3.Divide cheese among hash-brown-lined cups. Crack an egg into each cup. Sprinkle with pepper. Top each cup with 1 teaspoon of the pesto (if desired) and two of the tomato halves. Bake for 18 to 20 minutes or until whites are set and yolks are thickened. Let stand for 3 to 5 minutes before serving. Carefully remove from cups.
from the test kitchenHam Cups:
- Prepare as directed, except omit Perfect Hash Browns. Fit eight thin slices cooked ham (from the deli) into the bottoms and up the sides of eight 2 1/2-inch muffin cups, pressing to form cups. Continue as directed in Step 3.
- Nutrition per serving: 145 calories, 11 g protein, 2 g carbohydrate, 10 g total fat (3 g sat. fat), 202 mg cholesterol, 1 g fiber, 1 g sugar, 10% Vitamin A, 5% Vitamin C, 413 mg sodium, 7% calcium, 7% iron
*Tip:
- If desired, to save time substitute 3 cups frozen shredded hash brown potatoes for the fresh potatoes. Thaw potatoes and pat dry with paper towels. Season with salt and pepper and continue as directed in Step 2 for Perfect Hash Browns.
**Tip:
- Look for unbleached chlorine-free baking cups. These are made of parchment, but not always labeled as such.
Makes: 6 servings
ingredients
- 1 1/4pounds russet potatoes
- 1/4teaspoon salt
- 1/8teaspoon ground black pepper
- 1 – 2tablespoons olive oil
- 1tablespoon butter
- paprika (optional)
from the test kitchenMake Ahead:
- Shred potatoes as directed and place in a bowl of water. Chill in the refrigeratorovernight. Rinse and continue with Steps 1 through 3 as directed.
Berry Cheesecake Parfaits
Makes: 8 servings
- 18 ounce round Brie cheese, softened
- 18 ounce package cream cheese, softened
- 1/3 – 1/2cup sugar
- 1tablespoon lemon juice
- 6cups sliced fresh strawberries, blueberries, raspberries, and/or cut-up mixed fruit
- 13 3/4ounce package butter toffee-glazed sliced almonds
- Honey (optional)
directions
1.Remove and discard the rind from the Brie cheese. In a medium bowl beat Brie cheese, cream cheese, sugar, and lemon juice with an electric mixer on medium speed until almost smooth. Set aside.
2.Layer strawberries, cheese mixture, and almonds in eight parfait glasses or water goblets. If desired, drizzle with honey.
from the test kitchenTO MAKE AHEAD:
- If you wish to make these parfaits ahead, do not use apples, pears, or peaches because the fruit will turn brown. Prepare the cheese mixture and fruit as directed. Cover and chill for up to 24 hours. To serve, let cheese mixture stand at room temperature for 30 minutes; Assemble as directed. Or prepare parfaits as directed. Cover and chill the finished parfaits for up to 4 hours.
***
Peach Breakfast Gratins
Makes: 6 servings
- 1/2cup milk
- 2eggs
- 1/2cup all-purpose flour
- 2tablespoons sugar
- 2tablespoons butter, melted
- 1/2teaspoon vanilla
- 1/4teaspoon salt
- 4medium ripe, yet firm, peaches
- 1/2cup granola with almonds or pecans
- 1/2cup plain Greek yogurt
- Sugar
- Maple syrup
directions1.Preheat oven to 425 degrees F. In a medium bowl whisk together milk and eggs. Add flour, the 2 tablespoons sugar, the melted butter, vanilla, and salt, whisking until smooth. Set aside.2.If desired, peel peaches. Pit and slice peaches.3.Grease a 9- to 10-inch deep-dish pie plate. Pour batter into pie plate. Arrange peach slices on top of batter.4.Bake for 20 minutes. Sprinkle with granola. Bake for 5 to 10 minutes more or until batter is light brown and set and peaches are tender. Let cool for 20 minutes before serving.
5.Meanwhile, in a small bowl stir together yogurt and enough additional sugar to reach desired sweetness. Serve yogurt mixture with peach gratin. Drizzle individual servings with maple syrup.
***
Caramel-Banana-Pecan Bread Casserole
Makes: 8 servingsMakes: 8 servings
- Disposable slow cooker liner
- 112 ounce loaf French bread, cut into 1-inch cubes (about 9 cups)
- 2cups half-and-half, light cream, or whole milk
- 3eggs or 3/4 cup refrigerated or thawed frozen egg product
- 1/4cup granulated sugar
- 1tablespoon vanilla
- 1/2teaspoon ground cinnamon
- 1/8teaspoon ground nutmeg
- 2tablespoons butter
- 1/4cup packed brown sugar
- 1cup pecans, coarsely chopped and toasted
- 1recipe Caramel-Banana Sauce
directions1.Line a 3-1/2- or 4-quart slow cooker with disposable slow cooker liner.2.Preheat oven to 300 degrees F. Arrange bread cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until bread cubes are golden, stirring once or twice; cool. Place bread cubes in prepared slow cooker.3.In a large bowl whisk together half-and-half, eggs, granulated sugar, vanilla, cinnamon, and nutmeg. Pour mixture over bread cubes in cooker. With back of a large spoon, press bread down slightly to moisten cubes completely.4.In a medium bowl, using a pastry blender, cut butter into brown sugar until pieces are pea-size. Stir in pecans. Sprinkle pecan mixture over bread mixture in cooker.
5.Cover and cook on low-heat setting for 4 to 5 hours or until a knife inserted into the center comes out clean. Remove crockery liner from cooker, if possible, or turn off cooker. Cool mixture for 30 minutes.
6.Serve casserole with Caramel-Banana Sauce.
Yield: 1-1/2 cups
ingredients
- 3/4cup packed brown sugar
- 1/2cup whipping cream
- 1/2cup butter
- 2tablespoons light-color corn syrup
- 1teaspoon vanilla
- 1banana, thinly sliced
***
v=
Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen
Prep Time:20 minInactive Prep Time:8 hr 0 minCook Time:40 min
Level:
Easy
Serves:
6 to 8 servings
Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_26774_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
HAPPY MOTHER’S DAY!
ENJOY!
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