Mother's Day Menu and Recipes

Most years, I am perfectly content to let my Dad take Mama, Mimi, and I to lunch on Mother's Day.  Every few years, though, I get it in my head that I want them to come to my house and let me do the cooking.  This was one of those years.  I spent a good portion of Saturday and much of Sunday morning preparing this meal.  Things went smoothly until about 30 minutes before they showed up when my disposal decided to malfunction and green water started backing up into my sink.  Thankfully, the repair man came quickly!  I'd be lying if I said I didn't stress over this meal, but everything turned out perfectly, and I'm already working on a Father's Day menu!  For those of you that asked, here are my recipes.


Spinach and Strawberry Salad
Fresh baby spinach
Sliced strawberries
Feta Cheese
Bacon crumbles
Almond Slivers
Poppyseed Dressing

Toss and serve right before you sit to eat, so spinach does not wilt.

Chicken Zucchini Casserole
2 cups cooked, shredded chicken breast
2 cups diced zucchini
2 cups shredded carrots
1/2 cup diced onion
1 cup chicken broth
1 cup sour cream
1 stick of butter, melted
1 box stuffing mix
1 cup shredded cheese

In large pot on stove, sauté onion until clear.  Add chicken broth, carrots and zucchini, cook for 5-7 minutes. Add sour cream and cheese.  Mix thoroughly.  Pour mixture into 9 x 13 pan, cover, and bake at 350 degrees for 20 minutes.  Mix melted butter and dry stuffing mix until thoroughly coated.  Spread stuffing mix over casserole and bake for 15 more minutes until browned.

I was slaving hard over this meal. ;-) 

Baked Asparagus
Wash fresh asparagus, cut off bottom of stalks, and lay across baking sheet.  Brush on olive oil and sprinkle with pepper and garlic salt.  Bake at 350 for 7-10 minutes.

Carrot Pineapple Cake
2 cups all purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 3/4 cups sugar
1 cup vegetable oil
3 eggs
1 tsp. vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts (I make this optional because I'm morally opposed to walnuts)
1 8 oz. can crushed pineapple, drained

Grease and flour 2  8-inch round pans.  Mix flour, baking soda, baking powder, salt and cinnamon.  Make a well in the center and add sugar, oil, eggs, and vanilla.  Mix with wooden spoon until smooth. Stir in carrots, coconut walnuts and pineapple.
Pour into pans and bake for about 35 minutes.  Allow to cool thoroughly.

Frosting: Combine 8 oz softened cream cheese with 1 stick of softened butter and 2 cups of powdered sugar.  Beat until creamy.

(Hint: I like to save a little bit of crushed pineapple and mix it into the frosting I spread between the layers of cake.)

I got a little creative this year with my mom's gift.  She loves the saying "Well, put your big girl panties on and deal with it!" so I just couldn't resist when I found this sign in Canton last year.  Aunt Susan helped me out by providing cookies to go along with it!