We all have that moment when we try a new recipe or meal and think, “It’s good… but not as good as my mom’s.” Because let’s be honest, there’s nothing better than your mom’s home-cooking! That’s why we had everyone at the Mothers Lounge office ask their moms to share their absolute favorite recipes with us. We were able to gather 10 mother-approved recipes, just for you! Although it might not be the exact way your momma made it, we hope these recipes will have you saying, “That’s just as good as my mom’s!” instead.
1) Belgium Waffles with Butter Syrup
Ingredients
For Belgium waffles:
1 tsp. dry yeast
4 eggs, separated
2 1/2 C. flour
1 Tbs. sugar
2 C. lukewarm milk
1 tsp. vanilla
1/2 t. salt
1/2 C. melted butter (not margarine)
For butter syrup:
1 C. sugar
1/2 C. buttermilk
1/2 C. butter
1/2 tsp. baking soda
Instructions
For Belgium waffles:
1) Sprinkle yeast over warm milk; stir to dissolve.
2) Beat egg yolks and add to yeast mixture with vanilla.
3) Stir together flour, salt, and sugar; add to liquid ingredients.
4) Stir in melted butter and combine thoroughly.
5) Beat the egg whites until stiff, carefully fold into batter.
6) Let mixture stand in a warm place about 45 minutes, or until double in size.
7) Pour batter into waffle maker to cook.
For butter syrup:
1) In a small saucepan, combine sugar, butter, and buttermilk. Bring to a boil.
2) Cool slightly and then add baking soda.
3) Serve warm.
2) Breakfast Ham Casserole
Ingredients
16 slices of bread
8 slices of American cheese
8 slices of ham
8 eggs
3 C. milk
1/2 tsp. dry mustard
1/2 C. margarine
3 C. cornflakes
Instructions
1) Remove crusts from bread. Make 8 sandwiches from the bread, cheese, and ham. Place in 9 x 13-inch greased pan.
2) Combine eggs, milk, and dry mustard. Pour over sandwiches.
3) Cover and refrigerate for 12 – 24 hours.
4) Melt margarine and mix with cornflakes. Pour on top of the casserole.
5) Bake for 1 hour at 350 degrees.
3) Chicken Casserole with Hash Browns
Ingredients
4 1/2 C. hash browns
1/2 C. chopped onion
1/4 C. butter or margarine
1/4 C. flour
2 chicken bouillon cubes
1 tsp. Worcestershire sauce
1/2 tsp. basil
2 C. milk
3 C. cubed, cooked chicken
1 C. peas or broccoli
1 C. grated cheese
Instructions
1) Preheat oven to 375 degrees.
2) In a saucepan, combine the onions and butter; sauté until tender.
3) Add flour, bouillon, Worcestershire sauce, and basil.
4) Stir in milk and bring to a boil. Stir 2 minutes or until thickened.
5) Add the chicken and vegetables. Put in a casserole dish and cover with the hash browns and cheese.
6) Bake uncovered for 30 – 35 minutes.
4) Crustless Cheese Quiche
Ingredients
2 C. small curd cottage cheese
2 C. (8 oz.) grated Monterey Jack cheese
2 C. (8 oz.) grated cheddar cheese
4 eggs, lightly beaten
1 (4 oz.) can copped green chillies
4 oz. sliced mushrooms
1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
Instructions
1) Preheat oven to 400 degrees.
2) In a bowl, combine cottage cheese, Monterey Jack cheese, cheddar cheese, eggs, green chillies, and mushrooms.
3) Combine flour, baking powder, and salt. Add to cheese mixture and mix well. Pour into greased 9-inch pie plate.
4) Bake for 15 minutes at 400 degrees. Reduce heat to 350 degrees for an additional 30 minutes.
5) Garnish with tomatoes and olives.
5) Baked Garlic Chicken
Ingredients
4 boneless, skinless chick breast halves
1/3 C. mayonnaise
1/4 C. grated parmesan cheese
3 – 4 Tbs. savory herb with garlic dry soup mix
2 Tbs. dry bread crumbs
Instructions
1) Preheat oven to 400 degrees.
2) In a bowl, combine mayonnaise, parmesan cheese, and soup mix.
3) Place the chicken in a greased 7 x 11 x 2-inch baking dish.
4) Spread the mayonnaise mixture over the chicken and sprinkle with bread crumbs.
5) Bake uncovered for 20 – 25 minutes.
6) Creamy Chicken Enchiladas
Ingredients
1 C. chopped onion
5 Tbs. margarine, divided
2 C. cubed chicken
1 (4 oz.) can of green chillies
1/4 C. flour
3/4 tsp. salt
2 1/2 C. chicken broth
1 C. sour cream
1 1/2 C. grated mozzarella cheese
12 (6-inch) corn tortillas
Instructions
1) Preheat oven to 350 degrees.
2) Cook onion in 2 tablespoons of margarine. Combine with chicken and chillies. Set aside.
3) Melt 3 tablespoons of margarine; blend in flour and salt.
4) Stir in chicken broth all at once; stir with wire whisk until thickened. Remove from heat.
5) Stir in sour cream and 1/2 cup of grated cheese. Stir 1/2 cup of the sauce mixture into the chicken mixture.
6) Dip tortillas into the sauce to soften. Fill with 1/4 cup of chicken. Roll up, arrange in 9 x 13-inch pan with seam down.
7) Pour remaining sauce over top then sprinkle the remaining 1 cup of cheese.
8) Bake for 25 minutes.
7) Italian Beef Sandwiches
Ingredients
3 – 4 lb. beef roast
1 pkg. dry Italian seasoning
1 (4 oz.) can diced jalapeños
2 lbs. sliced Muenster cheese
2 bell peppers (1 red, 1 green)
1 large onion
1 lb. mushrooms
3 Tbs. olive oil
12 French rolls
Instructions
1) Put roast in baking pan. Sprinkle roast with Italian seasoning and pour jalapeños on top.
2) Cover and cook roast in a 275 degree oven for 4 hours, or in a crock-pot on low for 10 hours. When done, shred roast with fork.
3) On stovetop, sauté peppers, onions, and mushrooms in olive oil. Set aside.
4) Slice rolls and butter them. Toast under broiler until light brown.
5) Spoon meat onto roll and top with cheese. Return to broiler to melt cheese.
6) Top with peppers, onions, and mushrooms.
8) Creamy Chicken Noodle Soup
Ingredients
3 large chicken breasts
4 chicken bouillon cubes, or granulated (1 tsp. per C. of water)
3 cans chicken stock
4 (10.5 oz) cans of cream of chicken soup
8 oz. sour cream
1 C. matchstick carrots
1 family size package of Grandma Noodles, or two regular size packages
2 C. shredded 3-blend cheese
Instructions
1) Put the chicken bouillon and chicken stock in a pot. Add water until pot is filled half way. Add chicken and boil over medium-low heat for 45 minutes to 1 hour.
2)Remove chicken but reserve water. Let chicken cool and then shred into bite sized pieces.
3) Add carrots to water and bring to a simmer. Cook for 10 minutes, then add noodles and cook for an additional 12 minutes.
4) Next add cream of chicken soup, cheese, and sour cream. Stir until well blended.
5) Finally, add the shredded chicken. Serve with rolls or homemade bread.
9) Pecan Sandies Cookies
Ingredients
2 C. butter, softened
1 C. powdered sugar
2 Tbs. water
4 tsp. vanilla
4 C. all-purpose flour
2 C. chopped pecans
additional powdered sugar
Instructions
1) Preheat oven to 300 degrees.
2) Cream together butter and sugar. Add water and vanilla; mix well.
3) Gradually add flour. Fold in pecans.
4) Roll dough into 1-inch balls. Place on ungreased baking sheets and flatten slightly.
5) Bake for 20 – 25 minutes or until the cookies are a light golden color. This will vary depending on the size of the cookies and your oven.
6) Cool on wire rack. When cool, dust with powdered sugar.
10) Chocolate Marshmallow Cookies
Ingredients
1/2 C. unsalted butter
1 1/2 C. granulated sugar
2 large eggs
1 tsp. vanilla extract
2 C. all-purpose flour
2/3 C unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
15 large marshmallows, halved
For the frosting:
1/2 C. butter, softened
2 Tbs. unsweetened cocoa powder
2 1/2 Tbs. milk
2 C. powdered sugar
1 tsp. vanilla extract
Instructions
1) Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2) Add the butter and sugar to a mixing bowl and cream together until light and fluffy, about 3 minutes. Add eggs and vanilla and mix well.
3) In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the bowl with the creamed butter mixture and stir until just combined.
4) Scoop the dough by rounded tablespoons onto your cookie sheet. Bake for 8 minutes. Remove from oven and top with a marshmallow half (cut-side down). Return to the oven for 2 minutes.
5) Allow to cool completely while you make the frosting.
For the frosting:
1) Add butter to a mixing bowl and beat with electric mixers for 1 minute. Add the cocoa powder and milk and mix to combine. Add powdered sugar and mix for at least 2 – 3 minutes or until smooth. Mix in vanilla. Add more powdered sugar if needed.
2) Once cookies have cooled, cover the tops of the marshmallows with frosting.
3) Store leftovers in an airtight container.
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