This Sunday is Mother’s Day; share it with someone you love! All of us have a mother and if she is not near or with us, I bet we all also have a dear friend to look to as a mother figure. My mother lives in South Carolina and although she visits often, it is not always on Mother’s Day. So, on that day, we always invite a good friend over to celebrate Mother’s Day with us. For several years, we invited our dear friend Grace and her husband Baker. Our children always called her Grandma Grace even though she was a grandma by love, not relation. She and Baker were there when we were a young family struggling to get by and working hard to build a career. If they were around, they could tell this story better and much funnier (as all day our girls were vacuuming) but, I will give it a try! It was Mother’s Day 1981; we lived in a small home in Corpus Christie – me, my husband, Phil, and our three small girls; ages 3, 7 and 11. All week the girls kept giggling about the gift they got me for Mother’s Day. I could only imagine candy, flowers, perfume, poems, clay dishes with fingerprints painted orange … you get the picture! On the big day I was told to stay in bed. My family made me close my eyes and then, surprise, my wondering was over. My Mother’s Day gift from my three adorable daughters and my loving husband ... A VACUUM CLEANER! Yep, you read that right, a vacuum cleaner. Well, I ohhh’d and ahhhh’d over it as the girls took turns running it around and around the bedroom. I then got a wonderfully delicious, well not quite delicious, breakfast in bed, prepared by the girls. It was a very happy family moment, all of us in bed eating. Were those yellow and white disks eggs? And … crunching on toast, a shade of beautiful brownish-black, while balancing our OJ and coffee! All in all, it was a great morning. Later, my husband realized the vacuum we really needed may not have been as good of a choice as candy and flowers for Mother’s Day, but breakfast in bed is always fun! Here are a few do-ahead recipes Mom can give to the kids and Dad. Or, you can help with the planning the night before to ensure a great Mother’s Day breakfast either in bed or at the table. Good Morning Apple Lasagna Ingredients: 1 cup sour cream, not low fat 1/3 cup firmly packed brown sugar 2 packages frozen French toast (9 oz. each) 1/2 pound deli ham, honey-cured ½ cup cream cheese, at room temperature 2 cups soft, fresh mozzarella cheese cut into small ¼-inch chunks 1 can apple pie filling 1 cup granola cereal with raisins 2 teaspoons cinnamon Directions: In a small bowl, blend sour cream and brown sugar. Chill. Spread cream cheese on frozen French toast. Place 6 French toast slices in the bottom of a greased 13x9-inch baking pan. Layer ham, 1 1/2 cups fresh mozzarella cheese and remaining 6 slices of French toast. Spread apple pie filling on top and sprinkle with granola. Place in fridge overnight. In the morning, remove from fridge and set on counter 30 minutes. Preheat oven to 350º. Bake for 25 minutes. Top with remaining 1/2 cup cheese and cinnamon and bake 5 minutes or until cheese is melted. Serve with sour cream mixture. Mango Morning Breeze Ingredients 2 cans mango juice (12 oz.) 1 pkg. frozen raspberries orange juice club soda lime wedges mango cubes cut into ½- or ¾-inch cubes wooden skewers 6-8 inches long fresh mint leaves granulated sugar Directions: Squeeze lime around rim of a flute, margarita or any tall glass; dip rim of glass in sugar. Take a wooden stick or toothpick and spear 1 or 2 mango wedges onto stick; set aside. Place 1 tablespoon raspberries in the bottom of glass. Add orange juice ¼ way up the glass. Add mango juice till you reach ¾ of the way up the glass. Top with club soda; garnish with lime wedge, mint and mango spears. Makes 4 drinks Cheers … and Happy Mother’s Day! P.S. Our special contributing recipe comes from Donna Lewis, a teacher at Atascocita Middle School. She is sharing her great breakfast casserole. A family favorite. Thank you, Donna! Donna’s Sausage and Eggs Ingredients: 6 slices of white bread, crusts removed 1 stick of butter, softened 1 lb. hot, ground sausage 1 ½ cups grated cheddar cheese 6 large eggs, slightly beaten 2 cups half and half ½ teaspoon salt Directions: Grease a 13x9-inch baking pan. Spread butter on one side of the bread and place it, butter side down, in the greased pan; set aside. Brown sausage; drain on paper towels. Spoon sausage over bread; sprinkle with cheese. Combine eggs, half and half and salt; pour over cheese. Cover and chill 8 hours or overnight. Remove from refrigerator; let stand, covered, 15 minutes. Uncover and bake at 350° for 45 minutes or until brown. Serves 8 Please e-mail your recipe requests, suggestions and personal recipes to This email address is being protected from spambots. You need JavaScript enabled to view it. and include a photo of yourself, your recipe or someone enjoying your recipe. Next column ... Cruising’ Cuisine, share your favorite meal or recipe from your last cruise vacation. Please go OVERBOARD if you have a great story to go with it!

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