Easy Holiday Recipes

Happy Holidays

Easy Holiday Recipes - Mother's day

Mother's Day is a day you can really spoil your mother. Let her know how much she means to you with a hug and tell her to take the day off and relax while you cook up some special treats with these Mother's Days recipes. Starting off with breakfast in bed or a nice brunch.

Corn Pikelets

1 1/2 cup Flour
4 ts Baking powder
2/3 cup Corn meal
2/3 ts Salt
3 tb Sugar; granulated
1 Egg; beaten
1 1/2 cup Milk
2 tb Fat; melted

Mix ingredients and beat together for 2 minutes. Pour onto greased griddle size of cake desired. Bake until upper sides are filled with bubbles. Turn once. Serve piping hot.

Low Fat Crêpes

1/2 cup all-purpose flour
1/4 tsp salt
1 egg, lightly beaten
2/3 cup of nonfat milk

Feature Box

1/2 cup all-purpose flour
1/4 tsp salt
1 egg, lightly beaten
2/3 cup of nonfat milk

Gently spoon flour into measuring cup and level with the back of a knife. Put flour and salt in a medium bowl and stir with a hand whisk. Make a well in the center of the flour mixture and add egg. Whisk egg and flour while pouring milk into bowl, stirring well to combine intil lump free.
Let stand for 5 minutes. Spray an 8-inch nonstick skillet with nonstick cooking spray. Heat skillet on medium high. Add a 1/4 cup of batter to hot skillet and swirl around the pan to cover as much of the bottom of the skillet as possible. As the edges cook, use a spatula to lift the edges of the crêpe. After about 1 minute, flip the crêpe over and cook for a further 30 seconds. Transfer to a plate and start over until the batter is done. This should yield about 6 crêpes, so probably serves 2 or 3.
Enjoy with a sprinkling of confectioners sugar and a squeeze of lemon, or use the crêpes as the base for a fruity filling.

Herbed Baked Salmon

6 (6 to 9-ounce) fresh skinless salmon fillets, about 1-inch thick
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 1/2 cups dry bread crumbs
3/4 cup fresh basil, loosely packed
1/2 cup fresh flat-leaf parsley, loosely packed
2 tablespoons fresh oregano leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Rinse fish and remove any bones with tweezers. Combine oil and lemon juice in 9x13-inch glass dish and add salmon, turning to coat. Marinate in the refrigerator for 2 to 4 hours, turning several times.
Preheat oven to 400°F. Lightly oil a baking sheet and set aside.

In a food processor, process bread pieces with basil, parsley, oregano, salt and pepper for about 30 seconds to make fine mixture. Transfer to a sheet of wax paper.
Remove each fillet from the marinade, allowing excess to drain back into dish. Don't pat fish dry. Roll in crumbs to coat evenly, pressing crumbs on to fish with fingertips. Place fish on baking sheet, leaving a couple of inches between fillets.
Stir marinade and drizzle about a tablespoon over each fillet. Discard any leftover marinade. Bake for 10 to 20 minutes, depending on thickness of fish. To test for doneness, squeeze sides of fillets gently; they should feel springy, not firm or mushy.

Cherry Chocolate Chip Cake

2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/8 teaspoon salt
3/4 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 (21-ounce) can cherry pie filling
1 cup semisweet chocolate chips

Preheat the oven to 350*F (175*C). Grease and flour a 10-inch tin. Set aside.
In a bowl, combine the flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in the pie filling and chocolate chips.

Pour the batter into the prepared pan. Bake for about 1 hour or until a wooden pick inserted in the center comes out clean. Cool on rack for 15 minutes and remove from the pan to cool completely.

Easy Holiday Recipes

Happy Holidays