Reader Recipes – ideas for Mother’s Day


Whether you’re preparing a simple breakfast or special brunch for Mother’s Day
(May 9), here are some morning-friendly meal ideas from our Arkansas Living readers.

Quick Quiche
Makes 12 servings.
1 cup ham, diced, or 12 slices bacon, browned and crumbled
4 tablespoons onion, minced
2 cups Swiss or sharp cheddar cheese, shredded
3 cups milk
6 eggs
1 cup baking mix (like Bisquick) 1/2 teaspoon salt
1 teaspoon ground mustard
1 stick butter, melted
Heat oven to 350.
Evenly sprinkle meat, onion and cheese in a 9×13 pan.
To a blender, add milk, eggs, baking mix, salt and ground mustard, and process briefly. Pour liquid mixture in pan. Pour butter on top. Bake about 40 minutes. Let set for 5-10 minutes before serving.
Marianna Gingerich, Strawberry

Amish Baked Oatmeal
3 cups 1-minute oats
3/4 cup old-fashioned oats (see note)
3/4 cup sugar
1 stick butter, melted
2 eggs, beaten
1 1/4 teaspoons baking powder 1 1/2 teaspoons vanilla
1 3/4 teaspoons salt
1 teaspoon cinnamon
1/2 cup milk

Heat oven to 350. Grease a large casserole dish or 9×13 pan.
In a large bowl, stir together all ingredients. Evenly spread mixture in prepared pan. Bake for 25-30 minutes.

Note: Instead of 3/4 cup of old- fashioned oats, which add a heartier texture, 1-minute oats can be used for both oats portions.
Lavana Kindle, Camden

Fancy Fruit
Makes 12 servings.

Fancy Fruit by Jeannie Nelson, Hot Springs VIllage

1/2 cup sugar
2 tablespoons cornstarch
1 (20-ounce) can pineapple chunks, drained (reserve juice)
1 tablespoon lemon juice
1 teaspoon orange zest
1/3 cup orange juice
1 (11-ounce) can mandarin oranges, drained (discard syrup)
2 bananas, sliced
2 apples, chopped
Seedless grapes (optional) Mint (optional)

Stir sugar and cornstarch together in a medium saucepan.
Blend in reserved pineapple juice, lemon juice, orange zest and orange juice.

Cook over medium heat, stirring constantly until mixture boils and thickens. Boil and stir for 1 minute.
Combine pineapple chunks, mandarin oranges, bananas, apples and grapes in a large bowl.
While sauce is hot, pour over fruit, and stir to coat. Refrigerate overnight. Serve with mint if desired.

This is a good recipe to serve for a special occasion or holiday brunch. I received this recipe from the bulletin of our former church in Minnesota. It was shared with the congregation after being served for a confirmation breakfast. It can be made the day before serving and keeps well.
Jeannie Nelson, Hot Springs Village

Banana Nut Bread
1 (15.25-ounce) box yellow cake mix
3/4 cup sugar
3/4 cup oil
4 eggs, beaten
3 ripe bananas, mashed
1 cup nuts (like walnuts or pecans), chopped

Heat oven to 350. Grease a loaf or Bundt pan.
Using a mixer, beat together cake mix, sugar and oil. Add eggs and bananas; mix well. Stir in nuts. Pour mixture into prepared pan, and bake for 30-40 minutes.
Wanda Roy, Paragould