1. Headline
  1. Headline

Video: Simple recipes to thank mom

  1. Closed captioning of: Simple recipes to thank mom

    >> now here's lester .

    >>> on this day we honor moms so why not show your appreciation in the kitchen by putting together a delicious mother ' s day brunch? here to help us prepare a tasty meal is sandra lee of sandra lee 's semi-homemade. hope mother ' s day .

    >> happy mother ' s day .

    >> we put you to work in the kitchen and it isn't right.

    >> i'm happy to do it.

    >> just know that this will be good. this is bacon with good stuff .

    >> that is light brown sugar and you'll use pecans and pepper which you already have in your pantry. so kids if you're watching. put it in a pan, mix all three together and sprinkle it just on to the bacon very lightly and it will caramelize and it will look good.

    >> sprinkle, put it on the sheet at 400 degrees.

    >> 400 degrees.

    >> 25 minutes?

    >> i've got to try this. i've got to try this.

    >> also, i like to cook it just a little bit more well done because it cooks out the fat so we want to be a little thoughtful and healthy.

    >> let's talk about -- i can't even say it. i get so nervous when i'm with you. apricot cream cheese -stuffed french toast . you'll do a couple of things. let's talk about egg beaters .

    >> we're trying to be healthy here.

    >> the natural flavoring.

    >> the whole carton?

    >> about half that and skim milk. the inside will be fat-free cream cheese with some dry apricots and a little bit of sugar.

    >> okay.

    >> and then this is just italian bread that i've cut two inches here and cut it in the middle and not all of way through. this is where you will make a pocket and i'll give you a little bit of vanilla just to give it some sweetness. now you take your mixture of your apricots --

    >> apricot.

    >> why can't i -- i'm vague blond moment here. we have so many great moms out there, but we have kids that need to learn how to cook healthy. so i've changed the semi-homemade a little bit. some of the segments of the show -- by the way, this goes on to the grill right here.

    >> just soak it in here.

    >> this is your mixur and put it on your grill here. if you go behind you, those are finished up back there.

    >> i'm going to help myself if you don't mind, while you talk.

    >> i'm teaching kids how to be thoughtful about what they consume and i'm the spokesperson for operation front line , which teaches kids how to be healthy.

    >> sugar-free syrup.

    >> now pick that up and try it.

    >> i'll have to pick it up with my hands.

    >> there's a bib. knock yourself out.

    >> don't do this at home.

    >> please, not that way.

    >> that's really good. that's really good.

    >> it's the best mother ' s day ever.

    >> thank you for this moment . that 's wonderful .

    >> okay. so we also have a beautiful, white chocolate cream scone. white chocolate chips. taste that.

    >> and that's going to be. -- let's see.

    >> and then a beautiful melon salad with raspberry vinaigrette. fresh raspberries .

    >> you have outdone yourself today.

    >> a mock tail.

    >> on my show i talk about mock tails for the whole family and mocktails for the mom and dad . this is peach puree, and you will add prosecco and sparkle wine.

    >> we need to have a little bit of that.

    >> kids, if you're at home and you have sparkle apple juice or sparkle grape juice , you can use that, too. you can use any juice at all that you want.

    >> happy mother ' s day .

    >> happy mother ' s day . cheers. have happy mother ' s day .

    >> wonderful. sandra lee , always a pleasure.

    >> take care. and we're back after these messages.

TODAY recipes
updated 5/9/2010 10:41:44 AM ET 2010-05-09T14:41:44

Recipe: Sugar-and-spice bacon

  • 3 tablespoons brown sugar
  • 2 tablespoons finely chopped pecans
  • 1 1⁄2 teaspoons ground black pepper
  • 12 thick-cut bacon slices

Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil. Place a wire rack in the prepared pan. Spray with nonstick cooking spray.

In a small bowl, stir together sugar, pecans and pepper. Rub sugar mixture over top of bacon slices. Place bacon on prepared rack, sugar-side up.

Bake for 22 to 25 minutes. Let stand for five minutes before serving.

Serving Size

Serves six

Recipe: Apricot- and cream cheese-stuffed French toast

  • 8 oz. package cream cheese, softened
  • 1⁄3 cup chopped dried apricot halves
  • 3 tablespoons sugar
  • 16 oz. Italian bread loaf
  • 1 cup Egg Beaters®
  • 1 1⁄2 cups half-and-half
  • 1 1⁄2 teaspoons vanilla extract
  • Confectioners’ sugar
  • Maple-flavored syrup

Spray a 13x9-inch baking dish with nonstick cooking spray. In a small bowl, combine cream cheese, apricots, and sugar; beat at medium speed with an electric mixer until creamy.

Cut and discard ends from bread. Cut bread into six 2 inch thick slices, then cut through the top crust of each bread slice to form a pocket. Stuff the cream cheese mixture evenly into pockets. Place in a prepared baking dish.

Whisk together eggs, half-and-half and vanilla. Then pour the mixture over the bread slices. Cover and chill for 30 minutes, turning once.

Spray a griddle or large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Cook bread slices on hot griddle for three minutes on each side, or until golden brown. Sprinkle with confectioners’ sugar and serve with syrup.

Serving Size

Serves six


Discussion comments


Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments