Saturday, May 12, 2012

Happy Mother's Day from OFL!

From all of us at Old Fashioned Living, we hope you have a wonderful Mother's Day with your loved ones. 

I remember my mother's prayers and they have always followed me. They have clung to me all my life. ~Abraham Lincoln

In search of my mother's garden, I found my own.
~Alice Walker

My mother had a slender, small body, but a large heart – a heart so large that everybody’s joys found welcome in it, and hospitable accommodation. ~Mark Twain

A mother is the truest friend we have, when trials heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts. ~Washington Irving


Wednesday, May 9, 2012

Mother's Day: Easy Breakfast Recipes

Every year my husband helps the kids make me breakfast on Mother's Day.  They've done this since they were very small and could only help by setting the table or sitting quietly and creating a handmade card. They are 18, 17 and 12 now but he still supervises the breakfast.

Kids want to do something for their mom, whether it's making a card, or helping with a meal.  They don't want to be left out when other members of the family are helping out, so it's important to assign everyone a task.  The smallest child can sit with paper and crayons to create a drawing for mom.  I've saved all of mine:)  Setting the table, at least partially, if they are too small, is a good job.  Napkins and silverware are unbreakable and good for the little ones to place at each spot.  I've included notes under each recipe with tips to make things go smoother.

Remember, it's the thought behind the meal they prepare for Mother's Day. Perfection is rarely achieved, but somehow knowing they want to do it for you is all that matters.

Scrambled Eggs with Bacon
6 large eggs
8 ounces shredded Cheddar Cheese
1 lb. bacon 
1/4 c. whole milk
1/4 tsp. ground black pepper
1 green onion, chopped
Fry bacon until crisp. Drain on paper towel. When the bacon has cooled, crumble it into small pieces and set aside.  Discard the bacon grease, and wipe out with a paper towel, leaving just enough to coat the pan. In a medium bowl, mix the eggs with other ingredients using a large fork or whisk. Heat the pan on medium, then add the egg mixture.  Stir with a spatula or wooden spoon as the eggs heat, scrambling them as they firm up.  When they are almost firm, add in the bacon and cheese, stirring gently.  Cover for 1-2 minutes to allow the cheese to melt.  Serve.

Notes: The bacon can be cooked ahead of time, even the night before, if that will help things go quicker.  Ham can be used instead of bacon as well.  This is an easy dish, but because it requires the stove, the little ones should only help with stirring or measuring. 

Stuffed French Toast
8 slices of bread, bought or homemade
1/2 cup soft cream cheese
4 eggs
4 tbsp. milk
4 tsp. sugar
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
Strawberries, blueberries or peaches
Maple or butter flavored syrup

Slice the strawberries or peaches fairly thin and set aside. Blueberries can be used whole. Spread cream cheese on one side of each slice of bread. Place fruit on 4 of the slices of bread on top of the cream cheese. Place another piece of bread on top of the fruit, cream cheese side down.  In a medium bowl whisk together the milk, eggs, sugar and cinnamon. Dip each "sandwich" in the egg quickly, repeating with the other side. Place on a heated skillet or griddle that has been sprayed with cooking spray.  Cook each side until lightly browned. Remove to plates and serve with syrup. 

Notes: This is going to be messy, so know that upfront. This works best with a bread that's not too soft.  Texas toast is always nice.  Slicing the fruit should be done ahead by an adult or a teenager, but the younger kids can spread the cream cheese, and measure ingredients with help.

Crustless Ham Quiche
1 pkg uncooked shredded hash brown potatoes
8 ounces shredded sharp Cheddar cheese
1/2 cup green onion, chopped
1 1/2 cups diced cooked ham
1 tsp. ground black pepper
1 tsp. salt
12 eggs 

Preheat oven to 375°F.   Cook the hash browns in a skillet with a tablespoon or so of melted margarine or butter. Cook until browned. Cool.  In a large mixing bowl, combine the hash browns, cheese, onion, ham, pepper and salt. Mix well. Add eggs, one at a time, mixing after each addition. Mix thoroughly. Grease two pie or cake pans. Divide mixture into both pans and bake for 50-60 minutes. Test by inserting a knife in the middle of the quiche. If it comes out clean then the eggs have set and it's done.  Remove  and serve by cutting into wedges.
Notes: The potatoes can be cooked ahead of time.  Kids can help assemble the ingredients. Older kids and adults should do the chopping.  

We also have a recipe for a "kiss" for Mom: