Shop Cheap

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

From www.allrecipes.com

Servings: Six

Ingredients

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

Directions

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

From www.foodnetwork.com

Recipe courtesy Rachael Ray

Show: 30 Minute Meals Episode: Lean and Mean

Yield: 8 servings

Ingredients

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

Directions

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.

Breakfast Pizza

From www.tasteofhome.com

Yield: At least 2 servings

Ingredients

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 eggs

2 tablespoons 2% milk

1/8 teaspoon pepper

1 tablespoon shredded Parmesan cheese

Directions

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 375° for 20-25 minutes or until eggs are completely set and top is golden brown. Cut into slices.

Strawberry French Toast

From www.tasteofhome.com

Servings: 10

Ingredients

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

10 eggs

2/3 cup half-and-half cream or heavy whipping cream

1 teaspoon vanilla extract

STRAWBERRY SAUCE:

4 cups sliced fresh strawberries

1/2 cup Granulated Pure Cane Sugar

2 tablespoons water

Maple syrup, optional

Directions

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 375° 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

From www.pillsbury.com

Servings: 5

Ingredients

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

4 eggs

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

Directions

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 350°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

From www.aidells.com

Serves 6-8

Ingredients

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

Directions

Preheat oven to 375°

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.