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  • Spoil Mom with a selection of tasty dishes

  • Happy Mother’s Day. The USA is celebrating the holiday’s 100th anniversary this year. Here are a few treats for moms and want-to-be moms to help celebrate the day.
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  • Happy Mother’s Day. The USA is celebrating the holiday’s 100th anniversary this year. Here are a few treats for moms and want-to-be moms to help celebrate the day.
    Sausage, Spinach and Cheese Breakfast Muffins
    2 cups all-purpose flour
    ½ cups Parmesan cheese grated
    1 tablespoon baking powder
    Pinch of salt and fresh ground black pepper, to taste
    1 cup milk
    2 large eggs, room temperature
    ¾ cup cottage cheese or ricotta cheese
    ¼ cup butter melted then cooled
    ¾ cup cooked breakfast sausage, crumbled
    1/3 cup Vidalia or sweet onion, finely chopped
    1/3 cup frozen chopped spinach, thawed and squeezed dry
    Nonstick cooking spray
    Preheat oven to 400 degrees.
    In a bowl whisk together flour, Parmesan cheese, baking powder, salt and pepper.
    In another bowl whisk together milk, eggs, cottage cheese, and butter. Stir wet ingredients into dry ingredient until just combined. Fold in cooked sausage crumbles, onions, and spinach.
    Vegetable spray a standard 12-cup muffin pan, then divide batter evenly among muffin cups. Sprinkle some Parmesan cheese on top of each muffin. Bake until puffed and golden brown, about 25 minutes. Let stand for 5-8 minutes before serving.
    Berry Salad
    A fast and easy fresh fruit dish.
    1 cup sparkling white wine
    ½ cup granulated sugar
    1 tablespoon lemon juice
    1 ½ teaspoons lemon zest
    ½ teaspoon vanilla extract
    3 cups fresh strawberries, sliced
    2 cups fresh blueberries
    1 cup fresh raspberries
    1 cup fresh blackberries
    1 tablespoon mint jelly (Optional)
    In a saucepan bring wine, mint jelly (Optional), and sugar to a boil. Cook uncovered for about 15 minutes or until reduced to ½ cup, stirring occasionally. Cool slightly. Stir in lemon juice, lemon zest, and vanilla.
    In a large bowl add berries. Add cooled syrup and toss gently to coat. Cover and refrigerate until serving.
    Lemon Garlic Penne
    3 teaspoons lemon zest
    1 tablespoon dried parsley flakes or 3 teaspoons fresh chopped parsley
    3 garlic cloves, minced then smashed
    8 ounces uncooked penne
    Lemon Cream Sauce
    ¼ cup butter
    1 medium Vidalia or sweet onion, chopped
    3 garlic cloves, minced then smashed
    1 teaspoon lemon zest
    ½ cup heavy cream
    Pinch of salt and fresh ground black pepper, to taste
    4 ounces cream cheese, cubed
    2 tablespoons lemon juice
    1 small tomato, coarsely chopped
    1 tablespoon dried parsley flakes or 3 teaspoons fresh parsley flakes chopped
    Parmesan cheese, grated
    Cook penne according to package directions; drain; set aside.
    In a bowl mix together lemon zest, parsley, and garlic; set aside.
    Page 2 of 2 - To make the sauce, in a large skillet, heat butter over medium heat. Add onion and cook for 2-3 minutes or until tender, stir. Add garlic and lemon zest; cook for 1-2 minutes. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.
    Add pasta, tomatoes, and parsley to skillet; toss to mix well. Serve immediately with lemon zest mixture and grated Parmesan cheese.
    Zucchini and Yellow Squash
    2 medium zucchini, cut into ½ inch coins
    2 yellow squash, cut into ½ inch coins
    ¼ cup grated Parmesan cheese
    ¼ cup shredded mozzarella cheese (optional)
    1 tablespoon butter, melted
    In a bowl toss all ingredients together, cover and microwave on high for 2 – 3 minutes, until crisp tender. Serve hot and top with more Parmesan cheese.
    Hot Bacon and Cheese Dip
    Serves 6 to 8.
    ½ cup light mayonnaise
    8 ounces cream cheese, softened
    1 cup white cheddar cheese, shredded
    2 scallions, finely chopped, light green parts only
    1 tablespoon Worcestershire sauce
    12 slices smoked bacon cooked crisp and crumbled
    ½ sleeve of Ritz crackers, crushed, or other butter crackers
    3 tablespoons butter, melted
    Preheat oven to 350 degrees.
    In a bowl mix together mayonnaise, Worcestershire sauce, cream cheese, and cheddar cheese. Stir in onions and cooked bacon. Spread mixture in a shallow glass pie dish or square baking dish. Sprinkle crumbled crackers on top. Drizzle melted butter over crackers. Bake for 20 – 25 minutes or until heated through. Serve hot with crackers.
    Russian Tea Cakes
    1 cup butter softened
    ½ cup confectioners sugar
    1 teaspoon vanilla extract
    1 large egg, room temperature
    2 ¼ cups Bisquick mix
    ¾ cup finely chopped pecans
    2/3 cup confectioners’ sugar
    Preheat oven to 400 degrees.
    In a bowl mix together butter, ½ cup confectioners’ sugar, vanilla, and egg. Stir in Bisquick mix and pecans until dough holds together.
    Shape dough into 1-inch balls. Place on ungreased cookie sheets about 1-inch apart.
    Bake 9-11 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly.
    Roll warm cookies in 1/3 cup confectioners’ sugar, place on cooling racks to cool completely. Roll cooled cookies in remaining 1/3 cup confectioners’ sugar.
    Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.
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