Celebrate Mother's Day with These Delicious Recipes!

Whether you celebrate your mom, grandmother, being a mom or a mom-like person in your life, Mother’s Day brings family and friends together.  Every family has different traditions that revolve around food!

This week, we are sharing some “mom-worthy” meals to help you celebrate the special people in your life!

Happy Mother’s Day

Baked French Toast Casserole


Prep Time: 15 min

Cook Time: 45 min

Additional Time: 8 hrs

Total Time: 9 hrs

Servings: 10


French Toast:

6 lg eggs

2 C. half-and-half

1 C. low-fat milk

2 T. white sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

1 tsp. nutmeg

1 pinch salt

1 loaf French bread, cut into 1-inch slices


Praline Topping:

1 C. chopped pecans

1 C.  light brown sugar

1 C. unsalted butter, melted

2 tsp. light corn syrup

1 tsp. ground cinnamon

1 tsp. ground nutmeg

2 T. confectioners’ sugar, or to taste (Optional)


Generously butter a 9x13-inch baking dish.

Whisk eggs, half-and-half, milk, white sugar, vanilla extract, 1 tsp. cinnamon, 1 tsp. nutmeg, and salt together in a bowl. Dip each bread slice into egg mixture and arrange in overlapping rows in the prepared baking dish. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.

Preheat oven to 350°F.

Mix pecans, brown sugar, butter, corn syrup, 1 tsp. cinnamon, and 1 tsp. nutmeg together in a bowl; spread evenly over bread in the baking dish.

Bake in the preheated oven until cooked through and golden brown, about 45 minutes. Generously top French toast with confectioners’ sugar.


Breakfast Lasagna


Level: Easy

Total: 1 hr 15 min

Active: 40 min

Servings: 6 to 8



1-1/2 C. chickpea flour*

1/4 C. plus 8 teaspoons extra-virgin olive oil

1/2 tsp. ground cumin 

1/2 tsp. kosher salt 

1/4 tsp. ground coriander 

1/4 tsp. ground black pepper



12 oz. finely diced pancetta (or bacon)

8 lg. eggs, at room temp. 

2 c. whole milk, at room temp. 

1 (7 oz.) jar sun-dried tomatoes, drained & coarsely chopped 

1/4 C. chopped fresh basil

3 T. chopped fresh thyme

2 tsp. kosher salt 

1/2 tsp. freshly ground black pepper 

2 C. shredded white Cheddar 

2 C. shredded fontina (or mild provolone)

Vegetable oil cooking spray 


For the crepes: In a medium, bowl, whisk together the chickpea flour, 1-1/2 C. water, 1/4 C. of the olive oil, cumin, salt, coriander and pepper. In a 10-inch nonstick skillet heat 1 tsp. of oil over medium-high heat. Pour 1/3 C. of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the crepe and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter to make a total of 8 crepes.

For the custard: In a 12-inch nonstick skillet, cook the pancetta over medium-high heat until crispy, about 12 minutes. Remove from the heat. Using a slotted spoon, remove the pancetta and drain on paper towels. In a medium bowl beat the eggs and milk together until smooth. Add the tomatoes, basil, thyme, salt and pepper. In another medium bowl, mix the Cheddar and fontina together.

Place an oven rack in the center of the oven. Preheat the oven to 375°F. Spray a 9-by-13-by-2-inch glass or ceramic baking dish with cooking spray and set aside.

To assemble the lasagna, ladle 1 C. of the custard into the bottom of the prepared baking dish. Arrange two crepes, side-by-side on top. Sprinkle one-quarter of the cheese mixture on top. Sprinkle one-quarter of the pancetta over the cheese. Repeat the layers using the remaining crepes, custard, cheese and pancetta. Pour any remaining custard over the lasagna and bake until puffed and golden, 30 to 35 minutes. Cut into squares and serve.

*You can substitute regular flour, almond flour or any flour of your choice.


Strawberry Riesling Wine Spritzer


Prep: 10 min. 

Cook: 30 min. + chilling

Servings: 6


1-3/4 C. sliced fresh strawberries

1 C. sugar

1 C. water

4 to 5 tarragon sprigs

2 T. lime juice

1 tsp. whole peppercorns

3 C. sweet white wine, such as Riesling, chilled

3 C. club soda, chilled


In a small saucepan, bring the first 6 ingredients to a boil. Reduce heat; simmer 20 minutes. Remove from heat. Cool completely. Strain through a fine-mesh strainer into a small bowl (do not press berries). Refrigerate syrup until chilled. To serve, for each serving fill a tall glass with ice. Add 1/2 C. wine, 1/2 C. club soda and 1/4 C. strawberry syrup. If desired, garnish with additional tarragon.


Chunky Chicken Salad with Grapes and Pecans


Prep/Total Time: 25 min.

Servings: 8


1/2 C. mayonnaise

2 T. sour cream

1 T. lemon juice

1/8 tsp. salt

1/8 tsp. pepper

4 C. shredded rotisserie chicken

1-1/4 C. seedless red grapes, halved

1/2 C. chopped pecans

1/2 C. chopped celery

1/4 C. chopped sweet onion, optional

Lettuce leaves or whole wheat bread slices, optional


In a large bowl, combine the first 5 ingredients. Add the chicken, grapes, pecans, celery and, if desired, onion; mix lightly to coat. If desired, serve with lettuce leaves or whole wheat bread.


Green Salad with Brown Butter Walnut Vinaigrette


Level: Easy

Total: 15 min

Active: 15 min

Servings: 8


1 C. walnut halves or pieces

2 T. butter 

5 T. olive oil 

2 cloves garlic, smashed 

1 sprig fresh rosemary 

1/4 tsp. salt, plus more for the salad 

Ground black pepper 

10 C. mixed garden greens 

1 T. lemon juice 

1 T. aged balsamic vinegar

2 oz. crumbled aged blue cheese


Heat a small skillet over medium-low heat and add the walnuts, butter, 2 T. of the olive oil, the garlic, rosemary, salt and pepper. Cook very gently, stirring often, until the walnuts turn golden brown and the garlic has cooked, about 10 minutes. Add the remaining 3 T. olive oil to the skillet to slow the cooking, and set aside.

When ready to serve, toss the greens with a little salt and pepper. Add the lemon juice and vinegar to the walnut mixture and spoon the nuts over the salad, adding as much of the dressing as needed to lightly coat the leaves. Add the blue cheese, and toss again. 


One-Pan Roast Chicken with Vegetables


Level: Easy

Total: 1 hr 10 min

Active: 30 min

Servings: 4 to 6


6 skin-on, bone-in chicken thighs

salt & black pepper 

1/4 C. olive oil 

1 lb. baby Yukon Gold potatoes, scrubbed & cut into 1” chunks

10 cloves garlic

10 pearl onions

7 sprigs fresh thyme, leaves stripped, plus 6 sprigs

2 parsnips, peeled & sliced 1” thick

1 lemon, thinly sliced 


Preheat the oven to 425° F.

Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 tsp. pepper.

Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.

Add the potatoes, garlic, onions, thyme, parsnips, 1 tsp. salt and 1/2 tsp. pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes.

Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.

Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.


Vanilla Chai Cheesecake


Prep Time: 20 mins

Cook Time: 1 hr 5 mins

Additional Time: 40 mins

Total Time: 2 hrs 5 mins

Servings: 10


2 (6 oz.) containers vanilla yogurt



1 C. crushed gingersnap cookies

1/2 C. crushed amaretti cookies

3 T. butter, melted



4 (8 oz.) packages cream cheese, softened

3/4 C. white sugar

2 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground cardamom

1/8 tsp. salt

4 eggs

1 (8 oz.) jar caramel sauce, or to taste (Optional)


Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.

Preheat the oven to 350°F.

Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.

Bake in the preheated oven until golden, about 12 minutes.

Remove crust from oven and reduce temperature to 325°F. Let crust cool completely.

While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.

Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.

Let cool completely and remove from pan. Serve with caramel sauce.


Quote of the Week:

“Mothers are like glue. Even when you can’t see them, they’re still holding the family together.” 

~ Susan Gale 


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313


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