Lisa Food Blog : Mother’s Day Brunch

Welcome to my Food Blog ! Where today I am sharing some of Mom’s favorite Brunch items.

Easy Bacon and Cheddar Quiche

  • 1Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1cup half-and-half or milk
  • 4eggs, slightly beaten
  • 1/4teaspoon salt
  • 1/4teaspoon pepper
  • 8slices bacon, crisply cooked, crumbled (3/4 cup)
  • 1cup shredded Swiss or Cheddar cheese (4 oz)
  • 1/4 cup grated Parmesan cheese
  • 1tablespoon chopped onion, if desired

Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.

3Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.

But can also be served for brunch or even dinner. And while quiche is incredible all by itself, it always taste so much better when paired with a few complimentary side dishes. Serve this delightful dish with some hot cocoa, fresh fruit, a classic tomato soup, or some toast topped with honey

Coconut-Lemon Ice Cream Cake

  • 1 package (11.2 ounces) shortbread cookies
  • 1/2 cup sweetened shredded coconut, toasted
  • 1/4 cup macadamia nuts, coarsely chopped and toasted
  • 1 teaspoon grated lemon zest
  • 1 can (15 ounces) cream of coconut
  • 1/2 cup lemon juice
  • 1-1/2 quarts vanilla ice cream, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • Optional: Fresh blueberries, raspberries and strawberries
  • Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping.
  • Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.

Happy Mother’s Day !

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