Mother's Day

I’ve had the most wonderful Mother’s Day weekend.

Last night, we had both of our mothers over for dinner.  I’ve listed some of the new recipes I used below.  We bought both of them I Love You, Grandma (recordable books from Hallmark).  It took a little effort, but we made it through the recording of both books (with a 5 and 6 year old), and they turned out great!

This morning, Criss and I volunteered at a local church that is helping with disaster relief.  We were stationed outside under a canopy where we greeted people as they arrived, unloaded donations, and assisted people who were looking for supplies.  I even got to hold the cutest little baby while her mom was busy gathering supplies.  I asked Criss’ mom if the kids could go to church with her this morning while we were volunteering.  She was thrilled to have them with her on Mother’s Day, so it worked out well for everyone.

After we came home, I got to sit and read while Criss prepared a special dinner.  Boy, did he do a great job!  He cleared everything off the back porch, put down a piece of carpet, and added a small table.  He strung lights and added flowers, candles, and torches.  It was gorgeous!  It reminded me of a restaurant we once went to at the Opryland Hotel.  The food was amazing as well, and I felt so special.

Here are some of the new recipes I used for the dinner with our moms.

Potato Smashers

8 small new potatoes, about 1 ½ inches in diameter

½ cup water

4 slices bacon

2 tbsp Zesty Italian dressing  (I may try it with just oil next time.)

½ cup sharp cheddar cheese

Place potatoes and water in 2 quart microwavable dish.  Microwave, uncovered, on HIGH 10 min. or until potatoes are tender.  Let stand 5 minutes.  Meanwhile, cook bacon.

Drain potatoes; place on work surface.  Press each potato with bottom of small bowl or saucer to flatten to ½ inch thickness.

Heat dressing in skillet on medium heat.  Add potatoes; cook 4 minutes or until bottoms are golden brown.  Meanwhile, crumble bacon.  Turn potatoes over; sprinkle evenly with cheese and bacon.  Cover skillet with lid.  Cook an additional 2 minutes or until cheese is melted.

Creamy Caesar Coleslaw

1 pkg. (16 oz.) coleslaw blend

1 cup classic Caesar dressing

½ cup grape tomatoes, halved

Easy Oreo Truffles

1 pkg. Oreo cookies

1 pkg. (8 oz.) cream cheese, softened

2 pkg. (8 oz. each) Baker’s semi-sweet baking chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use.  (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)  Crush remaining 36 cookies to fine crumbs; place in medium bowl.  Add cream cheese; mix until well blended.  Roll cookie mixture into 42 balls, about 1 inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet.  Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour.  Store leftover truffles, covered, in refrigerator.

Enjoy!

Janel