Recipes That Will Make Mothers’ Day

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My husband and daughter are getting ready for Mother’s Day and have been so cute this whole week. I have heard them whispering to each other about what they plan to do, what my daughter is making at school and in the process making me feel so loved! Listed below are some yummy recipes that that everyone can participate in and enjoy together. The following recipes are from Krusteaz, Kretschmer Wheat Germ and Nasoya and we have some coupons to hand out to try some of these great products! Moms deserve a day and then some! So this year, sleep in and let your spouse and little ones spoil you with these delectable Mother’s Day recipes.

There’s no better way to pamper mom than with breakfast in bed! Easy and delicious options can include Lemon Blueberry Pancakes, topped with fresh blueberries or even heart shaped Chocolate Waffles served with fresh whipped cream.

After a day of pampering, you can end her day on a sweet note too with an impressive dish of Molten Deep Dish Cookies from Krusteaz. Inspired by decadent restaurant desserts, such as the molten chocolate cake, this cookie mix combines the texture of a chewy cookie paired with a rich molten center. These unique molten cookie mixes are available in Classic and Sugar Cookie with gooey chocolate centers, and Chocolate with a gooey caramel center. I bet the kids will help you eat these as well!

Krusteaz’s Lemon Blueberry Pancakes

Prep Time 15 min

Total Time 30 min

Effort

Servings 6-7 pancakes

Variation

Prepare Krusteaz Blueberry Pancake Mix as directed, adding 1 tablespoon grated lemon peel for each cup of mix used. For Berry Pancake Topping: Combine 16 oz fresh or frozen berries, 3 tablespoons sugar, and 2 tablespoons lemon juice in medium saucepan. Stir over low heat until fruit is soft. If desired, mash fruit with fork or potato masher to release juices. Serve warm over pancakes.

Krusteaz’s Chocolate Valentine Waffles

Prep Time 5 min

Total Time 20 min

Effort

Servings 4-5 waffles

Variation

Prepare Krusteaz Belgian Waffle Mix as directed for 4 – 5 waffles, adding 2 tablespoons unsweetened cocoa. Use a heart-shaped waffle maker, if desired. Garnish with whipped cream, shaved chocolate curls and sliced fresh strawberries.

Nasoya’s Scrumptious Spinach Sweet Potato Tofu Quiche

Dish Type: Side Dish, Entrée, Appetizer

Difficulty Level: Beginner

Product Type: Sprouted Vac Pack Tofu

Diet Type: Vegetarian

Recipe Source: Eating Whole | https://eatingwhole.net/2012/11/15/scrumptious-spinach-sweet-potato-tofu-quiche/

Recipe Rating: 4.25

Ingredients:

1 package Nasoya Sprouted Super Firm Tofu
1 medium organic sweet potato
1/2 Cup raw caschews
20 oz fresh organic spinach, steamed (or thawed frozen spinach)
2 Tablespoons organic gluten-free Tamari
1/4 Cup nutritional yeast
2 teaspoons smoked paprika
3 teaspoons organic onion powder
2 cloves of garlic, minced (or 2 teaspoons organic garlic powder)
2 teaspoons dried organic rosemary
Salt & pepper to taste
optional: 2 teaspoons dried red pepper flakes (for a little kick)
1 batch of my gluten-free pastry dough

Preparation Method:

Preheat your oven to 375 degrees. Dice your sweet potato into medallions and lay on a parchment paper lined baking sheet. Drizzle with extra virgin olive oil, salt & pepper to taste. Bake for 10 minutes, flip over and bake for another 10 minutes. Remove from oven & set aside.

In your food processor, pulse the raw cashews until fine. Combine the tofu, tamari, nutritional yeast, garlic, and spices and blend until creamy. Add your steamed spinach and pulse until combined. Adjust seasonings as necessary.

Line your working surface with a sheet of plastic wrap, add your dough ball and cover with another piece of plastic wrap. Using a rolling pin, roll out your crust (about 1/4 inch thick). Carefully slip your hand underneath the bottom layer of plastic, and flip over into a pre-greased pie dish. Pre-bake your crust for 10 minutes, or until edges just start to golden.

Time to assemble your quiche! Layer your sweet potatoes on the bottom. Add your quiche filling & smooth over. Bake for 45 minutes, or until the top is browned. If your center isn’t completely firm don’t fret – it’ll firm as it cools!

Submitted by Elisa from Eating Whole | www.eatingwhole.net

Kretschmer’s Cheese, Bacon and Wheat Germ Grits with Poached Eggs

For a Southern classic with a twist, we’ve added some wheat germ to this hearty dish. Serve these grits with a mixed green salad or fruit salad for a delicious brunch, lunch or even dinner.

SERVES 4

4 cups water plus additional for poaching eggs

1 cup 5-minute or quick stone-ground yellow grits

4 ounces Canadian bacon, preferably uncured

1/2 cup grated sharp cheddar cheese

4 eggs

1/4 cup Kretschmer Original Toasted Wheat Germ

1/8 teaspoon salt

In medium saucepan, bring 4 cups water to a boil. Gradually whisk in grits. Cover and cook over low heat, whisking often, until grits are thick and just tender, about 5 minutes.

While grits are cooking, heat the Canadian bacon in a medium skillet over medium-high heat until lightly browned. Remove from pan and dice. Stir bacon into the finished grits along with wheat germ and cheddar cheese. Set aside, covering the pot to keep warm.

To poach eggs, fill large skillet halfway with water and bring water to a boil. Crack 4 eggs into small individual bowls. Reduce heat to medium low and slowly slide each egg into the skillet, keeping the eggs from touching each other. Cover and cook eggs approximately 3 minutes or until desired yolk consistency. Remove from pot with a slotted spoon and place on large flat plate.

To serve, scoop a generous 1 cup of grits into each of four bowls, top with a poached egg and a pinch of salt if desired. Serve immediately.

Potato Pancakes with Kretschmer Wheat Germ

Potato pancakes aren’t just for special occasions. Make them as a side dish at dinner or for brunch on the weekend. Try serving them with smoked salmon and Greek yogurt for a savory dish, or go more traditional, pairing them with yogurt, apple sauce or even some maple syrup.

SERVES 4

1/4 cup olive oil

1 pound baking potatoes, such as Idaho, peeled and shredded with a box grater or food processor (about 3 small)

4 tablespoons Kretschmer Original Toasted Wheat Germ

1/2 small onion, peeled and finely shredded

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg, lightly beaten

Preheat oven to 450° F. On each of two rimmed nonstick baking sheets, brush 2 tablespoons olive oil to evenly coat.

In large bowl mix together shredded potatoes, wheat germ, onion, salt and pepper. Add egg and stir until well combined. Scoop a generous tablespoon of pancake mixture and place on cookie sheet. Gently flatten pancakes with the palm of your hand.

Bake in preheated oven 18 to 20 minutes, rotating trays and flipping pancakes over with a thin spatula halfway through baking time. Remove pancakes once golden brown and crispy. Serve warm.