I usually don't cook, but I'm thinking of spending the time with my daughter and making fresh pasta with her. Which of course will call for homemade sauce too.
Hopefully DH will be taking us out for dinner!
This will be my first Mother's Day! So I'm not cooking :-)
I can give you menu ideas if you tell me breakfast, brunch, lunch or dinner
Quoting Willow.wind:I can give you menu ideas if you tell me breakfast, brunch, lunch or dinner
I don't have anything planned yet, but a crockpot meal would take the stress off. My favorite is this
Spicy Roast Chicken
all the spices and rub under the skin of the chicken. Rub a bit on the
inside too, and any leftover on the skin. If you are making a single
chicken, you can roast it in your crockpot; just put it in the crockpot,
cover and cook on low for 8 hours.
served with baked sweet potatoes and steamed broccoli.
Dessert would be something I liked, perhaps one of these that can easily be made ahead of time:
Frozen Cappuccino Dessert
* 1 (13 ounce) box whole graham crackers (may not use all)* 16 ounces cream cheese, softened* 3 1/2 cups cold milk* 3 (3 1/2 ounce) packages instant chocolate pudding mix* 1 - 2 tablespoon instant coffee, to taste* 1/4 teaspoon ground cinnamon* 8 ounces whipped topping, thawed* chocolate sprinkles or grated semisweet chocolate bars
graham crackers in the bottom of a 13 x 9 pan, breaking crackers to
fit if necessary. Beat cream cheese in a large bowl with an electric
mixer on low speed until smooth. Beat in 1 cup of the milk. Add
remaining milk, pudding mixes, instant coffee and cinnamon. Beat until
well blended, about 1 - 2 minutes. Stir in 1/2 whipped topping. Spread
1/2 mixture over grahams. Repeat layers of grahams & pudding.
Cover with remaining whipped topping, garnish with sprinkles and freeze 3 hrs until firm.
Coconut Mango Cheesecake - I found this one at my new favorite recipe site, www.grouprecipes.com!
Wrap outside of 9-inch diameter springform pan with 2 3/4 inch high
sides with foil. Mix graham cracker crumbs, coconut and sugar in
medium bowl. Add butter and mix to blend. Press mixture into bottom
and up sides of prepared pan. Chill while preparing filling.Preheat
oven to 325F. Beat cream cheese and 3/4 cup sugar in large bowl until
blended. Add eggs one at a time, beating after each addition. Beat in
egg yolk. Add cream of coconut, whipping cream and shredded coconut;
beat just until blended. Pour into crust. Bake cheesecake until puffed
and golden, about 1 hour 30 minutes. Transfer to rack; cool
completely. Refrigerate until well chilled (Can be made 3 days ahead.
Cover and keep refrigerated.)Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired.Using
small knife, cut around cheesecake to loosen. Remove pan sides.
Arrange remaining mango slices decoratively over cheesecake. Serve
with mango puree.
Lemon Meringue TorteCake:
For the cake, cream together the butter or margarine and sugar. Add
egg yolks and milk and beat well. Add flour and baking powder and
beat well. Pour into greased 9 x 13 pan and bake at 350°F for 15
minutes.For the filling, combine sugar, cornstarch and cold water.
Stir until smooth. Bring to a boil and boil for 1 minute. Stir small
amount into 2 beaten egg yolks. Return to pan, stirring constantly.
Cook another 2 minutes. Remove from heat and add margarine and lemon
juice. Spread over hot cake.For the topping, beat the egg whites
until soft peaks form. Gradually add sugar, beat until stiff peaks
form. Spread over hot filling to the edges of the pan, swirling and
pulling up decorative points of meringue. Bake at 350°F until meringue
is lightly browned. Cool away from drafts. Store in refrigerator.
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