The Real Deal: Some budget friendly Mother’s Day meals to help celebrate Mom
If you are willing to do a little cooking, you can save money by making it at home.
Mother's Day is a popular and pricey day to go out for brunch.
But if you are willing to do a little cooking, you can save money by making it at home without the help of Mom!
News 12 consumer reporter Janice Lieberman has The Real Deal on Mother’s Day meals.
French Toast Casserole:
½ a loaf of French bread, (about 8 oz) cut into cubes
½ cup butter
1 cup packed brown sugar
6 eggs
2 cups milk
2 teaspoons vanilla extract
2 teaspoons cinnamon, divided
1 Tablespoon brown sugar, for topping
powdered sugar for topping, optional
Preheat oven to 425 degrees. Butter a 13x9 inch baking pan and set aside.
In a small sauce pan, melt butter over medium heat. Once butter has melted, stir in brown sugar until dissolved and mixture is smooth. Pour mixture into the bottom of a 9x13 pan and spread evenly.
Add bread cubes to the pan, spreading over the top of the brown sugar/butter mixture.
In a medium sized bowl, whisk together the eggs, milk, vanilla, and 1 tsp of cinnamon. Pour egg mixture over the top of bread cubes, insuring that all pieces of bread are saturated. Sprinkle with remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar.
Bake in preheated oven for 25-30 minutes until top is golden brown. Remove from oven and sprinkle with powdered sugar if desired
LEMON RICOTTA PANCAKES:
3eggs, separated
3tablespoons sugar
Grated peel of 2 lemons
1tablespoon vanilla
5tablespoons butter, melted
1cup milk
2cups Original Bisquick™ 3/4 cup Bisquik
In a stand mixer fitted with whisk attachment, beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
In large bowl, beat egg yolks, remaining 2 tablespoons sugar, the lemon peel and vanilla with whisk. Beat in melted butter and milk until smooth. Add Bisquick mix, and stir with rubber spatula until just combined (do not overmix). Fold whipped egg whites into batter until just combined. Gently fold ricotta cheese into batter. Batter will be lumpy.
Heat nonstick skillet over medium heat. Pour 3 to 4 tablespoons batter in skillet. Once little bubbles form, turn and continue to cook until pancake is evenly browned on each side. Repeat with remaining batter.
Baby Peach Bellini Mocktail:
2 ounces peach nectar (can use canned peach juice)
4 to 5 ounces ginger ale
Peach slice, for optional garnish
Pour nectar into glass, top with ginger ale and peach slice!
