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Mother's day Recipes/ideas
My world have been totally rocked this week. I found out on Thursday that I have to move my brain surgery to this coming Thursday. I had all of these wonderful ideas for recipes that are going to be amazing....but instead I have been going to a million doctor appointments daily. So I am just going to do another list from the amazing bloggers out there. I hope everyone has a wonderful Mother's Day. Squeeze those babies, big or small, of yours extra long. Being a Mother is one of the most amazing blessings in my life. I love my little munchkins so much. HAPPY MOTHER'S DAY!!!! Breakfast in a Cup Made Famous ByPaula Deen  IngredientsFor the grits:2 cups waterSalt1/2 cup quick cooking grits1 tablespoon butterHalf-and-halfFor the scrambled eggs:2 eggsSalt and pepper2 tablespoon water1 tablespoon sour creamFor the poached eggs:1 eggSalt1 tablespoon vinegar, see Cook's Note*For the crumbled sausage:1 pound ground bulk country sausageGrated cheese, for toppingChopped parsley leaves, for garnishFor the grits:DirectionsBring 2 cups of salted water to a boil. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil. Add butter and stir. Reduce the heat and simmer. Let cook approximately 4 minutes, then stir in half-and-half to desired creaminess. Cook grits to taste, up to 30 minutes. Have pan heating on stovetop over medium-high heat. Crack 2 eggs into a bowl. Add salt and pep per, water and 1 tablespoon sour cream. Whisk together. Add butter to pan. Pour in egg mixture and use spoon to scramble. Have water boiling in a large pot on stove. Add a sprinkle of salt and 1 tablespoon of vinegar to water. Use spoon to swirl water and drop egg into the middle. Cook for approximately 3 minutes for an over-medium egg. Remove from water. Allow water to drain off the egg before serving. *Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to c ongeal faster. Prepare according to package instructions. Made Famous By Barefood Contessa  16 oz pomegranate juice16 ounces sparkling water1/2 ounce freshly squeezed lime juice1 tablespoon superfine sugar New York Style Coffee Cake Made Famous By Buns in my Oven Recipe from Baked Explorations
For the cake: 2 1/2 cups all-purpose flour3/4 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt12 tablespoons (1 1/2 sticks) butter1 1/2 cups granulated sugar2 large eggs1 1/4 cups sour cream1 teaspoon vanilla extractPreheat the oven to 350 degrees. Butter the sides and bottom of a glass 9×13 pan. You can use a metal pan, but the edges may get a bit crispy. To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture. To make the cake, sift the flour, baking powder, baking soda, and slat together in a medium bo wl and set aside. Cream the butter until it is smooth and ribbonlike in the bowl of a stand mixer fitted with the paddle. Scrape down the bowl and add the sugar. Beat until fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beaiting only until it is just incorporated. To assemble the cake, pour the batter in the prepared pan.Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look very thick. Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for 30 minutes before serving. The cake will last for 3 days, tightly covered, at room temperature. Parmesan-Crusted Goat Cheese with Basil Oil Made Famous By Annie's Eats For the goat cheese: For the basil oil: Baguette slices, for serving Directions: with freshly ground pepper to taste. Transfer to a shallow plate or bowl. Wipe out the bowl of the food processor. Place the goat cheese in a small bowl. Finely mince the garlic. Sprinkle the salt over the minced garlic and smash the mixture together with a fork or the side of a chef?s knife until it forms a pa ste. Add the garlic paste to the bowl with the goat cheese and season with salt and pepper to taste. Stir the mixture together until smooth and well blended. Form the goat cheese mixture into a round ball. Roll the ball in the Parmesan-panko mixture until well coated. Cover in plastic wrap and refrigerate. To make the basil oil, bring a small saucepan of water to a boil. Add the basil leaves to the pot and boil for 30 seconds. Drain and rinse immediately with cold water. Blot the basil leaves with a towel to remove all of the excess water. Add the basil leaves and the garlic to the bowl of the food processor. Pulse until finely minced. Scrape down the sides of the bowl. With the food process or running, add the oil through the feed tube in a steady stream. Continue processing until the mixture is well blended and the oil takes on a green hue. Strain the oil mixture through a fine mesh sieve onto a serving plate. Place the ball of goat cheese in the center of the basil oil. Garnish with additional fresh basil if desired. Serve with baguette slices. Source: Annie original, inspired by Truffles Restaurant in Bloomington, IN Green Goddess Tea Sandwich from Joy the Baker I chopped up a tablespoon each of fresh mint and fresh basil. I mixed the fresh herbs into 2 tablespoons of softened unsalted butter. Also! A dash of salt a pepper. In a separate bowl I stirred together softened cream cheese with about 1/4 cup of fresh chives and a bit of lemon zest. Black pepper too! Thinly sliced cucumbers, carrots (shaved with a vegetable peeler), and spinach (not pictured). Sandwich guts! Cream cheese chive spread spread on one side of crustless white bread. Herby butter slathered on the other side of crustless white bread. related searches : Mother
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