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Mother’s Day 2015

Mother’s Day 2015

Mother’s Day 2015

The day after my nephews’ graduation party was Mother’s Day. It was also the first Sunday after my mother retired. I had asked all of my siblings to come together to celebrate Mother’s Day 2015 as well as her retirement.

As long as I can remember my mom’s favorite food has been “hors d’oeuvres”. Her favorite part of going out to a restaurant is the appetizers and small plates and her favorite part of any party is the canapes, dips, finger foods, and the sort. I asked my siblings and daughters to assist me in making appetizers to bring. We all know what mom’s true favorites are, so it was pretty easy to lay out the menu. I asked everyone what they would be bringing and I would create around it.

I assured my mother that she would not need to cook for her party, that I had it under control. Every time she asked if there was going to be one thing or another, I had to tell her that it was covered.

The menu included:

Shrimp Cocktail

Seven Layer Dip

Taco pinwheels

Deviled Eggs

Homemade Pretzels

Vegetable Pizza

Chocolate Peanut Butter Trifle

Brandy Slush

The Shrimp Cocktail recipe came from my mother’s family, as did the Vegetable Pizza recipe and the Brandy Slush. I made up the Chocolate Peanut Butter Trifle at the last minute because I realized no one was bringing a sweet. I will share the Vegetable Pizza and Brandy Slush recipes with you.

Vegetable Pizza

  • 8 ounces refrigerated crescent rolls
  • 8 ounces cream cheese
  • 1 cup mayonnaise
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon dill weed
  • 3 raw carrots
  • 1/3 head raw cauliflower
  • 3 spears raw broccoli
  • 2 stalks celery (I omit)
  • 6 radishes (I use less)
  • ½ green pepper

Preheat oven to 350 degrees. Pat crescent rolls flat in ungreased 10X15 jelly roll or baking pan. Bake 5 – 10 minutes, until lightly browned. Remove to a cooling rack. Wash, drain, and chop vegetables to approximately pea size. Toss together. Soften cream cheese and blend in mayonnaise. Add onion powder, garlic powder, and dill weed. Spread mixture over crust and top with vegetables. Pat vegetables lightly into cream cheese mixture. Cover and refrigerate overnight. Cut into squares to serve.

Brandy Slush

  • 7 cups water
  • 2 cups sugar
  • 2 cups boiling water
  • 4 teabags
  • 2 cups brandy
  • 1 12-ounce can frozen orange juice
  • 1 12-ounce can frozen lemonade
  • Sprite or 7-Up

Combine 7 cups water and sugar. Heat until sugar is dissolved; remove from heat to cool. Pour boiling water over teabags and let stand until cool. Combine simple syrup (sugar water), tea, brandy, orange juice and lemonade in a freezable container and place into freezer. When frozen put 2 – 3 Tablespoons of mixture into a glass, then fill with lemon lime soda.

brandy slush

(I like mine a little stronger, so I use more of the frozen mixture. No judgement, people!)

Mother’s Day 2015 and Retirement Celebration was a huge success, and the food was a big hit with my mom. The biggest surprise for my mother came when her sister, who lives 600 miles away, showed up! I had managed to keep that secret for weeks, and it darn near killed me!

If you are a fan of hors d’oeuvres or summery cocktails, these are both musts! The vegetable pizza is a great little morsel or even a light summer dinner!

Enjoy!

 
5 Comments

Posted by on June 29, 2015 in Recipe

 

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Mother’s Day 2014

Mother’s Day 2014

Catching up from the busyness of life, I just have to share some of the great things we did for Mother’s Day weekend. There was much cooking done so I will share some some of the Mother’s Day recipes.

On Saturday Daughter Number Four told me she just HAD to make me some muffins that she had found a recipe for. At nine, she isn’t quite capable of baking by herself, so what she was asking was if I would help her bake muffins.  She pulled up a recipe that she had found online at “KidsHealth”. We did have all of the ingredients, so we got right to it.

Mixing Muffins

 

PBMuffins

The muffins were very good, and Daughter Number Four did most of the work herself. She is becoming a great cook! We shared some of the muffins with our family. Everyone was impressed.

On Sunday, while the girls and I were at church, The Hubs made brunch for me / us. To be honest, the weekend did not turn out quite the way we had wanted it to. I couldn’t even believe that after our drain debacle on Cinco de Mayo, the night before Mother’s Day we had a pipe break under the house. The Hubs had spent several hours on Saturday evening working on it, and started back up on Sunday morning.

The girls and I did clean up and go to church. I was surprised and excited to come home to brunch and champagne cocktails. The brunch casserole he made was absolutely delicious, and the girls loved it just as much as I did. This is a dish I will make for brunch in the future.

The Blintze Bake paired perfectly with Mimosa’s and Apricot Bellini’s.

Not only was the food was really wonderful, and I am over joyed that we were able to get the water leak fixed!

These are definitely some morsels worth trying and would both be great for a brunch.

Peanut Butter Banana Muffins

  • 2 eggs
  • 1 cup milk
  • ¼ cup banana (about 1 banana, mashed with a fork)
  • ¼ c. peanut butter
  • 1/3 cup vegetable oil
  • ¼ cup frozen apple juice concentrate (thawed (left out of the freezer until it's soft))
  • ¼ cup nonfat dry milk
  • 2¼ cup all-purpose flour
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • nonstick cooking spray
  1. Preheat oven to 350 degrees. 

  2. In a small bowl, break the eggs and use a fork to beat them a little bit.

  3. In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy. 

  4. Add the flour, baking powder, and baking soda into the large bowl. Mix again. 

  5. Line a muffin tin with paper liners or lightly spray with nonstick spray. 

  6. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up. 

  7. Bake for about 15 minutes. When your muffins are finished baking, remove from muffin tin and cool them on the wire rack.

Makes 12 muffins

Blintze Bake

  • 2 – 8 ounce packages Neufchatel cheese (softened)
  • 15 ounces part-skim ricotta cheese
  • 5 eggs (divided)
  • ¾ cup granulated sugar (divided)
  • 1 lemon (3 Tablespoons juice, 1 teaspoon zest)
  • 1 cup all-purpose flour
  • ¾ cup butter (melted)
  • ¼ cup milk
  • 1 Tablespoon baking powder
  1. Heat oven to 325 degrees. 

  2. Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended. 

  3. Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. 

  4. Spread 1/3 of the batter onto bottom of 13×9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter. Bake 45 minutes or until center is set.

http://www.kraftrecipes.com/recipes/blintz-brunch-bake-54201.aspx?cm_mmc=eml-_-rbedesk-_-20140506-_-140506_USA_EN_RBE%5e1009&cm_lm=C6C6993E2EF3D66E64BBC3968330270D

 

 

 
2 Comments

Posted by on May 19, 2014 in Brunch Recipes, Recipe

 

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