Mother's Day Recipes

Treat your mom to a special Mother Day's Dinner this year. One thing all mothers deserve is a great home cooked meal prepared by someone other than them.

Try these easy recipes from Chef Walter:

Appetizers
» Easy Fruit Dip
» Sweet Potato Sausage Balls
» Savory Spinach Dip

Main Dishes
» Sausage Meat Loaf
» Cheddar Baked Chicken
» Chicken Breasts on Rice
» Pork Chops Casserole
» Angel Biscuits

Desserts
» Big Deal Banana Cream Pie
» Strawberry Ice Cream Pie
» Chocolate Bundt Cake


Easy Fruit Dip
Ingredients Needed:

    * 1 7 oz. jar marshmallow cream
    * 1 container fruit-flavored spreadable cream cheese (strawberry or raspberry)
    * Strawberries
    * Grapes
    * Bananas, sliced
    * Kiwi, sliced
    * Apples, cored and sliced

Method of Preparation
In a medium-sized bowl, mix the jar of marshmallow cream and entire container of cream cheese with an electric mixer until smooth. Refrigerate about an hour. Serve with fresh fruit.


Sweet Potato Sausage Balls
Ingredients Needed:

    * 3 cups biscuit mix
    * 1 cup sharp cheddar cheese, shredded
    * 2 cups sweet potatoes, cooked and mashed
    * 1 lb. sausage

Method of Preparation
Combine all ingredients well. Roll into balls and place on a greased baking sheet with sides. Bake at 350 deg for 20 minutes or until brown


Savory Spinach Dip
Ingredients Needed:

    * 2 10oz. pkg frozen chopped spinach, thawed
    * 1 8oz. can water chestnuts, drained, finely chopped
    * 1 cup reduced-fat sour cream
    * 1 cup fat free plain yogurt
    * 1/2 cup finely chopped green onions (about one bunch)
    * 2 tsp chopped fresh or 1/2 tsp dried tarragon leaves
    * 1/2 tsp salt
    * 1/2 tsp dry mustard
    * 1/4 tsp pepper
    * 1 garlic clove, finely chopped
    * Crisp rye crackers, rice crackers or raw vegetables for dipping, if desired

Method of Preparation
Squeeze excess moisture from spinach until it is dry. In glass or plastic bowl, mix spinach with all remaining ingredients except crackers. Cover; refrigerate 1 hour to blend flavors. Serve with crackers or veggies


Sausage Meat Loaf
Ingredients Needed:

    * 1 lb country sausage, hot or mild
    * 1 pound lean ground beef
    * 1 medium onion, chopped fine
    * 1 8oz. can tomato sauce
    * 2 tbsp soy sauce
    * 3/4 cup saltine cracker crumbs
    * 1 egg

Method of Preparation
Blend all ingredients thoroughly. Shape into a loaf and place in a baking pan. Bake at 350 deg about 1 hour. Remove from pan immediately after you take the pan from the oven and allow to cool before slicing. This makes great sandwiches.

By the way, I like to cut potatoes into quarters, spray with cooking oil spray and sprinkle lightly with garlic salt and pepper and allow them to bake around the meat loaf


Cheddar Baked Chicken
Ingredients Needed:

    * 2 1/2 to 3 lbs chicken parts or chicken breasts
    * 2 tbsp malted butter
    * 1 10.5 oz. can cheddar cheese soup, undiluted
    * 2 tbsp chopped pimiento
    * 1 1/2 tsp dried parsely flakes

Method of Preparation
Preheat oven to 400̊. Arrange chicken parts in a single layer in baking dish. Drizzle chicken with the melted butter. Bake, uncovered, for 35 minutes. In a small bowl, combine cheese soup, pimiento, and chili powder. Pour over chicken then sprinkle with parsley. Return to oven for 20 minutes longer, or until chicken is tender.

Please note that you can use assorted pieces of chicken with skin and bones. If you do, place in the dish skin side down and bake for 20 minutes. Turn skin side up and bake another 15 to 20 minutes. I personally prefer boneless, skinless chicken breasts or boneless, skinless chicken thighs.


Chicken Breasts on Rice
Ingredients Needed:

    * 4 boneless, skinless chicken breast halves
    * 1 can cream of mushroom soup
    * 1 soup can milk
    * 1 can (4 ounces) mushroom pieces, undrained
    * 3/4 cup uncooked long-grain white rice
    * 1/4 tsp garlic powder
    * 1 envelope dry onion soup mix, divided
    * 2 tbsp grated parmesan cheese

Method of Preparation
Wash chicken breasts and pat dry; set aside. Combine soup with milk. Reserve 1/2 cup of mixture. Mix remaining soup mixture with rice, garlic powder and half of the dry onion soup mix (about 1/4 cup). Mix well and pour into a baking dish. Place chicken breasts on rice mixture. Combine reserved soup mixture with undrained mushrooms. Pour over chicken breasts. Sprinkle with remaining dry onion soup mix and Parmesan cheese. Cover tightly with foil and bake in a 350̊ oven for 1 hour. Remove foil and continue baking for 15 to 20 minutes longer, or until chicken is tender and liquid is absorbed


Pork Chops Casserole
Ingredients Needed:

    * 4 pork chops
    * 1 egg
    * Plain bread crumbs
    * Salt and pepper
    * 4-6 potatoes
    * 1 can cream of celery soup
    * 1 soup can of milk

Method of Preparation:
Season pork chops, beat the egg and roll pork chops in it. and then bread crumbs. In a heavy skillet with a little oil, brown on both sides. Place pork chops in the bottom of a casserole dish. Peel and slice potatoes into about 1/2" thick slices . Place on top of pork chops. Combine celery soup with milk and well. Pour over potatoes and pork chops. Put foil over the dish, put a few holes in the foil, to release steam. Put in pre-heated 325 deg oven for about 1 1/2 hours. Remove foil and allow to brown slightly


Angel Biscuits
Ingredients Needed:

    * 5 cups self rising flour
    * 1 cup shortening
    * 1 pkg dry yeast dissolved in 1/4 cup lukewarm water
    * 1 3/4 cups buttermilk

Method of Preparation
Work shortening into flour until it disappears. Add yeast mixture and buttermilk and stir to make a soft dough. Turn out onto a lightly floured board and knead a few turns until the dough holds its shape. Pat out to about 1/3 to ½” thick. Cut with a biscuit cutter and place on a baking sheet with the edges touching. Cover wiat a linen towel and allow to stand at room temperature 1/2 hour. Remove towel and bake at 400 deg about 15 minutes or until brown.

If you think this makes too many for one sitting, you can bake them about 10 minutes. Remove from oven and allow to cool slightly. Then place in the freezer on a tray until frozen hard. Place into a plastic bag and seal. When ready to bake, remove to a baking sheet and bake at 350 deg about 10 to 12 minutes or until brown.


Big Deal Banana Cream Pie
Ingredients Needed:

    * 1 small pkg instant white chocolate pudding mix
    * 8 oz. sour cream
    * 3/4 cup milk
    * 2 bananas, peeled and sliced crosswise
    * 1 8" graham cracker pie crust
    * 1 8oz. carton whipped toppin, thawed

Method of Preparation
Mix the pudding mix with the sour cream, milk, and one cup of the whipped topping. Stir until smooth. Cover the bottom of the pie crust with banana slices. Top with half of the pudding. Repeat with bananas and pudding. Cover top with the remaining whipped topping and chill before serving.


Strawberry Ice Cream Pie
Ingredients Needed:

    * 1 pkg (10 ounces) frozen sweetened sliced strawberries, thawed
    * 1 pkg (3 ounces) strawberry gelatin
    * 2 cups vanilla ice cream
    * 1 pastry shell (9inches), baked or 1 9 inch graham cracker crust
    * Sliced fresh strawberries, optional

Method of Preparation

Drain strawberries into a 1-cup measuring cup and reserve juice; set berries aside. Add enough water to juice to measure 1 cup; pour into a large saucepan. Bring to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Add ice cream; stir until blended. Refrigerate for 5-10 minutes or just until thickened (be careful, it will thicken quickly). Fold in reserved strawberries. Pour into pastry shell. Refrigerate until firm, about 1 hour. Garnish with fresh strawberries if desired. Refrigerate leftovers.


Chocolate Bundt Cake
Ingredients Needed:

    * 1 pkg. devil's food chocolate cake mix
    * 1 cup miniature marshmallows
    * 1/2 cup coarsely chopped pecans

Method of Preparation
Preheat oven according to package directions. Grease and flour a 10-inch Bundt cake pan. Prepare cake mix according to package directions; stir in mini marshmallows and chopped pecans. Spoon batter into prepared Bundt pan. Bake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean. Let cake cool in pan for 5 minutes; turn out onto a cake rack. You may combine powdered sugar and milk; drizzle over the top of the warm cake. Cool cake thoroughly before cutting.


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