What You Need:

6 T of butter, cubed

1 C light brown sugar, packed

2 T light corn syrup

1 small pineapple, peeled, cored and cut into slices

12 maraschino cherries, drained well

3 eggs

2 C of sugar

1 C vegetable oil

1 (8 oz.) container of sour cream

2 t vanilla

2 1/2 C of flour

1/2 t baking soda

1/2 t baking powder

1/2 t salt

How to Make It:

Preheat the oven temperature to 350 degrees.

Grease the cups in a muffin tin with a non stick cooking spray then line with wax paper.

Place the butter into a saucepan positioned over low heat.

Allow the butter to melt completely then stir in the brown sugar and corn syrup.

Adjust the heat to medium and stirring continuously cook about 3 minutes or until the sugar has completely dissolved.

Remove the pan from the heat.

Spoon 1 T of the butter mixture into each prepared muffin cup.

Place a pineapple slice into each muffin cup then add a cherry to the middle hole of each pineapple slice.

Break the eggs into a large mixing bowl and beat slightly with a fork.

Add the sugar and beat with an electric mixer on medium speed until the mixture thickens and turns lemon in color.

Add the oil, sour cream and vanilla and beat until the mixture is smooth.

In a separate bowl toss together the flour, baking soda, baking powder and salt.

Add the dry mixture to the egg mixture and blend until well moistened.

Fill the muffin cups 2/3 full of the batter.

Bake 30 minutes or until a toothpick inserted in the center of each cupcake comes out clean.

Invert the cupcakes onto a wire rack to cool completely.

Makes 12 cupcakes

What You Need:

1 T olive oil

1 (20 oz.) can pineapple chunks in their own juice

12 oz. ham, cooked and coarsely chopped

1 C sweet red pepper, chopped

1 jalapeno pepper, chopped

1/2 (15 oz.) can black beans, rinsed and drained

1 (14.8 oz) pkg. long grain rice, cooked

How to Make It:

Pour the oil in a skillet and place over medium heat.

Add the pineapple chunks, reserving the juice, and cook 3 minutes or until beginning to brown on all sides, stirring often.

Remove the pineapple and place in a covered bowl to keep warm.

Add the ham and both types of peppers to the skillet.

Cook 3 minutes stirring frequently.

Stir in the beans and rice.

Continue cooking 3 minutes, stirring occasionally, until completely heated through.

Remove the mixture to a serving bowl.

Stir in the browned pineapple and the reserved juice.

Makes 4 servings

This is a simple full meal deal to serve to Mom on her special day.  It’s a little different but Mom with enjoy every bite.  Add a scrumptious dessert and you have the perfect meal to show Mom just how special she is.  

What You Need:

1/2 of a large green pepper

1/2 of a large sweet red pepper

1/2 of a large yellow pepper

1/2 of a large orange pepper

1 C of Monterey Jack cheese, shredded

2 T ripe olive, chopped

1/2 t red pepper flakes

How to Make It:

Allow the broiler to preheat while preparing the appetizers.

Cut each pepper half into 9 strips making 36 strips in all.

Place the peppers skin side down on an ungreased rimmed baking sheet.

Sprinkle the cheese over the all the peppers.

Place the olives over the cheese on each pepper strip.

Sprinkle on the red pepper flakes.

Broil 6 inches from the heat for 5 minutes or until the peppers are crisp tender and the cheese has melted.

Makes 36 appetizers

Preparation time:  approximately 18 minutes

Broiling time:  approximately 5 minutes

Total time:  approximately 23 minutes

Dazzle Mom with these appetizers before her big meal.  If she is not fond of olives you can use mushrooms or pimiento slices instead.  If you have trouble finding the different colored peppers use enough whole peppers to equal 36 strips.

What You Need:

1 C of water

2 T of instant coffee granules

6 C of miniature marshmallows

1 C of heavy whipping cream

How to Make It:

Pour the water into a large saucepan and position the pan over medium heat.

Bring the water to a brisk boil.

Reduce the heat to low and add the coffee granules stirring until dissolved.

Stir in the marshmallows and continue cooking 5 minutes or until the marshmallows have completely melted, stirring frequently.

Pour the mixture into a large bowl, cover and refrigerate 30 minutes or until the mixture begins to thicken.

Place the whipping cream into a small bowl.

With an electric mixer on low speed beat the cream until soft peaks begin to form.

Fold the cream mixture into the marshmallow mixture.

Spoon the mixture into individual dessert cups just before serving.

Makes 8 servings

Preparation time:  approximately 10 minutes

Cooking time:  approximately 8 minutes

Chilling time:  approximately 30 minutes

Total time:  approximately 48 minutes

If Mom is a coffee lover this dessert will blow her away.  Top her dessert cup with a spoon of whipped topping and sprinkle the topping with chocolate sprinkles.

What You Need:

4 oz. fettuccine noodles, uncooked

1 T of butter

1/2 lb. fresh asparagus, trimmed and cut into pieces

1/4 C onion, chopped

 1 garlic clove, minced

2 oz. cream cheese, cubed

1/4 C milk

1/4 C Parmesan cheese, shredded

1 1/2 t lemon juice

1 t lemon peel, grated

1/8 t pepper

How to Make It:

Cook the fettuccine noodles according to the directions on the package then drain them well.

Place the butter in a skillet and place the skillet over medium heat.

When the butter has completely melted stir in the asparagus, onion and garlic.

Cook 5 minutes, stirring often, until the vegetables are tender.

Add the cream cheese cubes and milk to the skillet stirring to combine.

Add in the Parmesan cheese, lemon juice and lemon peel.

Sprinkle the pepper into the mixture and blend the ingredients together well.

Cook, stirring continuously, for 5 minutes being sure the cheese has completely melted.

Pour the sauce over the noodles and toss to coat well.

Makes 2 servings

Preparation time:  approximately 15 minutes

Cooking time:  approximately 10 minutes not including cooking the noodles

Total time:  approximately 25 minutes

Asparagus makes this dish a hit.  Finding fresh asparagus can be a difficult task.  If fresh asparagus is not available substitute cut up broccoli instead. 

What You Need:

1 (8 oz.) container sour cream

2 T onion soup mix

1 1/2 C seasoned bread crumbs

2 1/2 lbs. frozen fish fillets, thawed

1/4 C butter, melted

1/2 C Parmesan cheese, shredded

How to Make It:

Set the oven temperature to 425 degrees and allow the oven to preheat.

Place the sour cream into a small mixing bowl.

Sprinkle the soup mix in with the sour cream and blend together well.

Place the bread crumbs into a shallow bowl.

Cut the fish fillets into serving size pieces.

Coat the fish pieces with the sour cream mixture.

Roll the coated pieces through the bread crumbs covering them well.

Spray a 13X9 baking dish on the bottom only with a non stick cooking spray.

Place the coated fish pieces into the prepared baking dish.

Trickle the melted butter over the top of all the fish.

Bake in the uncovered pan for 12 minutes.

Sprinkle the fish with the Parmesan cheese.

Return to the oven and continue baking 5 minutes or until the fish flakes easily with a fork.

Makes 8 servings

Preparation time:  approximately 12 minutes

Baking time:  approximately 17 minutes

Total time:  approximately 29 minutes

If Mom likes fish she is sure to love this dish.  If fresh fish fillets are available they can be used in place of the frozen fish.  Add a salad and a nice dessert and enjoy.