Recipe researcher Sheila Kern has been hard at work in the Shop Cheap kitchen coming up with the perfect items for your Mother's Day Brunch. There is something for everyone, especially Mom. Enjoy!
Mango Berry Fruit Salad
2 mangos - peeled, seeded, and diced
1 cup reduced fat raspberry vinaigrette salad dressing
8 cups mixed torn salad greens
1/4 cup chopped cilantro
1/4 cup sliced red onion
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1/2 cup fresh strawberries, halved
1/2 cup fresh blueberries
1/2 cup toasted hazelnuts
4 ounces freshly grated Parmesan cheese
Place 1 mango and the raspberry vinaigrette dressing in a blender, and blend until liquefied.
In a bowl, toss the remaining mango, salad greens, cilantro, and onion. Drizzle with the dressing mixture.
Top each serving with equal amounts of raspberries, blackberries, strawberries, blueberries, and hazelnuts. Sprinkle with Parmesan cheese.
Angelic Cake and Berries
Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Lean and Mean
Yield: 8 servings
1 cup lemon sorbet
2 teaspoons lemon zest
1/2 pint blackberries
1/2 pint strawberries, sliced
1/2 pint raspberries
1 store-bought angel food cake
Melt sorbet over low heat with zest in a small sauce pot. Stir in berries to coat. Cut cake and pour berries and sauce over top.
Yield: At least 2 servings
1 tube (4 ounces) refrigerated crescent rolls
1/4 pound bulk pork sausage or 4 pork sausage links, sliced
1/2 cup frozen shredded hash brown potatoes, thawed
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
1/2 cup shredded cheddar cheese
2 tablespoons 2% milk
1/8 teaspoon pepper
1 tablespoon shredded Parmesan cheese
Separate crescent dough into four triangles; arrange on an ungreased 7-1/2-in. round pizza pan with points toward the center. Press onto the bottom of pan, building up edges slightly; seal perforations.
In a small skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over crust. Top with potatoes, peppers and cheddar cheese.
In a small bowl, whisk the eggs, milk and pepper. Pour over pizza; sprinkle with Parmesan cheese. Bake at 375Â° for 20-25 minutes or until eggs are completely set and top is golden brown. Cut into slices.
Strawberry French Toast
2 packages (3 ounces each) cream cheese, softened
3/4 cup sliced fresh strawberries
1/3 cup Pure Cane Powdered Sugar
1 loaf (1 pound) French bread, cut into 1-inch slices
2/3 cup half-and-half cream or heavy whipping cream
1 teaspoon vanilla extract
4 cups sliced fresh strawberries
1/2 cup Granulated Pure Cane Sugar
2 tablespoons water
Maple syrup, optional
In a large bowl, beat the cream cheese, strawberries and confectioners' sugar until blended. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread.
Place sandwiches in an ungreased 13-in. x 9-in. baking dish. In a large bowl, beat the eggs, cream and vanilla. Pour over bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight.
With a slotted spatula, transfer sandwiches to a greased 15-in. x 10-in. x 1-in. baking pan. Discard any remaining egg mixture. Bake at 375Â° for 15 minutes; turn and bake 10 minutes longer or until golden brown.
Meanwhile, for the sauce, combine the strawberries, sugar and water in a large saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired.
Overnight Maple French Toast
2/3 cup firmly packed brown sugar
1/2 cup maple-flavored syrup
1 tablespoon margarine or butter
10 (1-inch-thick) slices French bread
1 1/2 cups skim milk
1 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups sliced strawberries
1 to 2 tablespoons powdered sugar
1.Spray 13x9-inch pan with nonstick cooking spray. In medium saucepan, combine brown sugar, syrup and margarine. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.
2.Pour syrup mixture evenly in bottom of sprayed pan. Arrange bread slices in even layer over syrup mixture. Set aside.
3.In large bowl, combine eggs, milk, vanilla and salt; beat with wire whisk until smooth. Pour evenly over bread in pan. Cover; refrigerate at least 8 hours or overnight.
4.To bake, heat oven to 350Â°F. Uncover pan; bake 30 to 35 minutes or until lightly browned.
5.To serve, top each serving with 1/4 cup sliced strawberries; sprinkle with powdered sugar.
AIDELLS SUN-DRIED TOMATO SAUSAGE & EGG CASSEROLE
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
4 links Aidells Sun-Dried Tomato Sausage, chopped
1/2 cup chopped roasted red peppers
1/4 cup finely chopped fresh basil
6 large eggs
2 cups half and half
6 ounces provolone cheese, grated
freshly ground black pepper, to taste
Preheat oven to 375Â°
In a large pan over medium heat, add the oil and saute the onions and garlic until translucent, about 5 minutes. Add the sausage, peppers and half of the basil; stir to combine. Spread sausage mixture into a buttered 13x9x2-inch glass or ceramic baking dish.
In a large bowl, whisk together the eggs, half and half, and half of the cheese. Season with pepper. Pour over the sausage mixture in dish and sprinkle the remaining cheese and basil over the top. Bake until golden brown and knife inserted into center comes out clean, about 30-40 minutes. Let stand 10 minutes before serving.