Happy Mother's Day!

Happy Mother's Day to all. Especially to my friends and sisters who are mothers and to my mom Patty P!! These recipes are great for a spring brunch, whether it be Mothers day, Fathers day, a baby shower or just a get together with friends.  Pick up a few of these to make the day even more special:

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1. King Cube Silicone Ice Cube Trays, Set of 2, William-Sanoma

2. GlassDharma - 5 Piece Glass Straws Brush Set - 12mm x 8in (Pack of 5),  Greencuboards.com

3. Kaiser LaForme Springform Pan, 8", William-Sanoma.com

4. Reed & Barton Serveware, Heritage Collection Banded Bead Small Cake Stand, Macys.com

5. Martha Stewart Collection Whiteware Scalloped 12" Cake Stand  http://rstyle.me/~20kmz, Macys.com

Lulu’s Mothers Day Vegetable and Chicken Apple Sausage Frittata

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12 eggs

1 package of chicken apple sausage, sliced 1 cup Gruyere or asiago, grated 1/4 cup milk 1 cup “day old” bread, cut into chunks 1 8 ounce package of cream cheese, cut up 1/2 cup chopped basil 1/4 cup chopped dill 3 cloves minced garlic 2 tablespoons white sugar 1 tablespoon Tabasco 1 red pepper, sliced 2 zucchini, sliced 1 red onion, chopped 1 cup mushrooms, sliced 1 cup raw spinach 1 cup thinly sliced red potato 1 teaspoon pepper 2 teaspoons salt

1. Preheat oven to 350°. Spray the bottom and sides of a 10-inch springform pan with non stick spray. 2. In a large bowl, combine all the vegetables, cubed bread, and potato slices. 3. In a medium bowl, whisk together the eggs and remaining ingredients. 4. Pour the egg mixture into the vegetable mixture and stir to combine. 5. Pour the mixture into the pan and place the pan on a tinfoil-covered baking sheet (this will keep the over clean). 6. Bake for about 1 hour. Cover the top with foil and bake for 30 minutes more. When done, the frittata should puff up like a cake and be golden brown. 7. Let the frittata cool for a few minutes before slicing. The frittata can be served hot, at room temperature or even cold.

Strawberry Tart

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8” Crust:

1 cup flour

½ cup (4 oz) butter

3 Tablespoons powdered sugar

12” Crust:

1 ½ cup flour3/4 cup (6oz) butter

4 ½ ablespoons powdered sugar

In Food Processor, pulse all ingredients eight times. Then run until a ball forms. Wrap in

plastic wrap and put in the refrigerator for 20 minutes. In springform, pan push dough on

bottom and sides to form shell. Prick crust. Bake 350 ̊ for 15 min. Cool.

8” Filling:

3 oz cream cheese

1 tablespoon lemon juice

1 teaspoon lemon rined

½ cup sugar

1 cup heavy cream

12” Filling

4 ½ oz cream cheese

1 ½ tablespoon lemon juice

1 ½ teaspoon lemon rind

¾ cup sugar

1 ½ cup heavy cream

Soften cream cheese. Beat all ingredients in mixer and pour into crust. Refrigerate. Put strawberries on top.

Glaze:

Mix ½ cup (4oz) currant jelly, melted, and 2 tablespoon Kirsch or Triple Sec. Brush over Strawberries

Lulu's Berry Spritzer

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3 oz champagne 1/2 oz Aperol 1/2 oz St. Germaine 1/2 oz Meletti amaro 1/2 lime squeezed

Pour champagne over ice. Add Aperol,St. Germaine,Meletti and lime

Top off with: Frozen cranberries, a homemade ice cube, or frozen grapes

Happy Cinco de Mayo: The biggest Sneeky Day of the year!

This is the biggest Sneeky Day of the year.  I love all of these recipes!  It’s a simple way to treat your friends to a Cinco de Mayo Fiesta. You can't have a fiesta without the proper table attire, so I've put together this quick list of Cinco ready decor to make it easy for you! [show_shopthepost_widget id="30664"] Guacamole (makes 3 cups)

• 2 plum tomatoes, seeded and chopped
• 1/2 cup chopped onion
• 1/3 cup chopped cilantro
• 1 small jalapeno, seeded and chopped
• 3 avocados, peeled, pitted and chopped
• 2 tbsp fresh lemon juice
• Salt and pepper to taste

In a bowl combine tomatoes, onion, cilantro and jalapeno. With fork coarsely mash avocado; add to tomato mixture. Stir in lemon juice, salt and pepper. Place plastic wrap directly on surface until ready to serve.

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SWEET AND SPICY TACO MEAT

• 1 MEDIUM RED ONION, FINELY CHOPPED
• 5 CLOVES MINCED GARLIC
• 2 TABLESPOONS OLIVE OIL OR BUTTER
• 2 LBS GROUND TURKEY
• 1 POUND GROUND BEEF
• 1 PACKAGE SWEET ITALIAN SAUSAGES
• 2 BUNCHES SCALLIONS, THINLY SLICED
• 1 BUNCH CILANTRO, FINELY CHOPPED
• 3 TABLESPOONS CUMIN
• 2 TABLESPPONS LAWRY’S SALT
• 1 TABLESPPON GROUND PEPPER
• 1 TABLESPPON TOBASCCO
• 1 TABLESPOON CAYENNE
• 1 JALAPENO, FINELY CHOPPED
• 2 CUPS ORANGE JUICE

IN A LARGE SKILLET SAUTE ONION AND GARLIC IN 2 TABLESPOONS OLIVE OIL OR BUTTER, OVER MEDIUM HEAT, FOR ABOUT 3-5 MINUTES, STIRRING FREQUENTLY. ADD GROUND TURKEY, BEEF, SWEET ITALIAN SAUSAGES AND COOK STIRRING UNTIL BROWNED. ADD SCALLIONS, CILANTRO, CUMIN, SALT, GROUND PEPPER, TOBASCCO, CAYENNE, JALAPENO, ORANGE JUICE AND COOK UNTIL LIQUID EVAPORATED. REMOVE SKILLET FROM THE HEAT.

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Infante -  sshhhhhh! (pictured above)

•  2oz reposado tequila
• 1/4oz orgeat
• 1/2oz fresh lime juice

Shake and strain over fresh ice. Spritz with rose water. Grate fresh nutmeg on top.

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