Mother’s Day Guide
This Sunday, surprise Mom with Breakfast in Bed, a Personalized
Bouquet of Flowers and more.
Check out our Mother’s Day Guide to Shopping, Recipes and more!

Flower Power
Mom’s Day Bouquet Boot Camp! Choosing flower bouquets, and craft project.  

Breakfast in Bed
From Scrambled Eggs to French Toast, we’ve got some delicious recipes just perfect for Mother’s Day.

Mother’s Day Radio Show
Listen to SouthwestBlend.com’s Champagne Sundays Mother’s Day Radio Show packed with great gift ideas, recipes and more.  


Mother’s Day Recipe Guide
From Scrambled Eggs to French Toast, we’ve got some delicious recipes just perfect for Mother’s Day – and Breakfast in Bed.

Eggs & Omelets        French Toast       Frittatas     Gratin of Three Sisters     
Pancakes        Soufflés

Eggs & Omelets
Creamy Scrambled Eggs
As published in Amado Territory Ranch Inn's Cookbook, this easy-to-make recipe is sure to please Mom! Amado Territory Ranch Inn is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, and birding.  Read more.

4 eggs
4 Tbsp. cream cheese

In a mixing bowl beat eggs, cream cheese well and season to taste.
In a frying pan, melt butter and add egg mixture. Stir until cooked.

Mother's Day Western Omelet
6 Eggs
1/4 tsp Black pepper
Salt to taste
1/3 cup Water
1 Onion, diced
1 Green bell pepper, diced
1 pk (4 oz) sliced ham, diced or precooked bacon
1 pk (8 oz) mushrooms, halved
2 Tomatoes, cut into wedges
Salad oil
Parsley sprigs and orange slice for garnish

Using a wire whisk or fork, beat eggs, black pepper, salt, and water until blended. In a 12" non-stick skillet over medium high heat, sauté  onion, and pepper. Add ham or bacon and heat. Place mixture in a small bowl and set aside; keep warm. In same skillet, sauté cook mushrooms until golden. Remove to another bowl; keep warm. In the same skillet over medium heat, pour egg mixture and cook until set around edges. Gently lift edges with a metal spatula as egg sets, tilting to allow uncooked portion to run under the omelet. Shake skillet occasionally to keep omelet moving freely in the pan. When omelet is set but still moist, spoon ham mixture over half the omelet. Tilt skillet and, with spatula, fold omelet in half; slide onto heated platter. Top with mushrooms. Garnish Makes 4 servings.

French Toast
Amaretto French Toast
By Teresa Johnson

6 1 inch thick slices of cinnamon raisin bread
4 large eggs
½ cup milk
1 tablespoon dark brown sugar
1 teaspoon almond extract
2 tablespoons amaretto (optional)
3 tablespoons butter
¼ cup sliced almonds, toasted
powdered sugar
Maple Syrup, warmed

Arrange bread slices in a lightly greased 13x9 inch baking dish.  Whisk together eggs, next 4 ingredients, and, if desired, liqueur; pour over bread.  Let stand three minutes, you can puncture the bread with a fork so it will absorb more liquid if you want to cook it immediately; then gently turn bread over in pan to evenly absorb egg mixture.  Chill 8 hours, if desired.

Melt butter or spray with cooking spray in a heavy skilled over medium heat;  put soaked bread slices in pan and cook until golden brown then turn and cook the other side.  Check center with a knife to ensure it is cooked all the way through.  Slice toast diagonally, place on a plate, sprinkle with powdered sugar and toasted almonds.  Serve with syrup and soft butter.  Yield 3 servings.

Stuffed French Toast
1 ½ loaves of cinnamon raisin bread
10 eggs
3 cups milk
3/4 cup maple syrup
1 pkg. or 16 oz. cream cheese, cubed
1 tsp. salt

Butter a 13" x 9" baking dish. Cut the bread into 1" cubes and put in a bowl. In a separate bowl, beat together the eggs, milk, syrup, cream cheese and salt. Pour the egg mixture over the bread cubes and mix together well. Place the mixture into the baking dish and even it out by pressing down. Cover the mixture and refrigerate overnight. In the morning, let the mixture sit for about 20 minutes at room temperature. Bake at 350 degrees for about 40-45 minutes or until golden brown.

Frittatas
Butterfield's Sunrise Frittata
This recipe is from Ed & Dawn Glass, Innkeepers of Butterfield Bed & Breakfast and Black Oak Cabin, located up in the historic mountain town of Julian, in Southern California. For more about Butterfield B&B or Black Oak Cabin – Click here.

1 30-oz. bag shredded hash brown potatoes, defrosted
2 Tbsp. olive oil
1 12-oz. package bulk sausage
1 Bunch green onions, sliced, top only
1 Zucchini, chopped
1 Bunch asparagus or 1-14oz. can artichoke hearts drained & chopped
1 8oz container sliced mushrooms, chopped (optional)
10 eggs
2 Tbsp. prepared mustard
¼ Cup. butter, melted
2 Cup milk
1 ½ Cup Jack cheese, grated

Preheat the oven to 350° F. In a large 12" skillet, heat the oil.

Add the hash browns and sauté on medium-low heat until browned. Pat the browned hash browns in the bottom of the pan to make a crust. In a separate skillet, brown the sausage. Add the sliced onions and sauté until softened. Add the zucchini, asparagus, and mushrooms, cooking until tender. Remove from heat and drain any fat.

Beat the eggs and mustard together. Add the butter and milk, beating until well blended. Spread the sausage and vegetable mixture evenly over the potato crust. Gently pour the egg mixture over the top of the sausage and vegetable mixture so as not to disturb. Sprinkle the grated cheese evenly over the top of the egg mixture. Bake for 1 hour in the center of the oven…too close to the oven floor will burn the potato crust. Cut into wedges and serve with Sweet Tomato Salsa. Serves 8 - 10

Fennel & Feta Cheese Frittata
This recipe is submitted by Teresa Johnson.

2 Tbsp. extra-virgin olive oil
1 Small vidalia onion, thinly sliced
Kosher salt or regular salt (optional)
1 Fennel bulb-halved, cored & coarsely chopped
1 Tsp. minced fresh marjoram
Freshly ground pepper
8 Large eggs
2 Tbsp. butter
½ Cup crumbled feta (about 2 oz.)
1 Tbsp. coarsely chopped fresh basil

Preheat the oven to 350 degrees. Heat the oil in a 9-inch nonstick ovenproof skillet. Add the sliced onion, season with kosher salt and cook until softened, about 3 minutes. Add the chopped fennel and minced marjoram and season with salt. Cook over low heat, stirring occasionally, until the fennel is softened, about 5 minutes. Season the sautéed vegetables with pepper and transfer them to a plate.

In a medium bowl, whisk the eggs and season with salt and pepper. Melt the butter in the skillet and add the eggs. Spoon the sautéed vegetables evenly over the eggs and dot with the crumbled feta. Bake the frittata for about 12 minutes, or until the eggs are just set. Slide the frittata onto a large serving plate and sprinkle with the chopped basil. Let the frittata cool slightly, then cut into wedges and serve warm or at room temperature.

Tat Soi Frittata
This delicious Frittata recipe comes from Andrea Peterson, Innkeeper of Blue Heron Farm Bed & Breakfast, located in the art community of Fallbrook, in Southern California. For more about Blue Heron farm Bed & Breakfast – Click Here. 

Sauté until slightly translucent:
½ chopped onion

Add and sauté:
Chopped tat soi (a delicious Asian green)
Add Salt to taste.  Ground pepper is especially good with this.

Add:
½  - 1 cup cheese.  I like a good Stilton Blue, but also use Gruyere at times.  Any favorite cheese will do.

Add:
4 slightly beaten eggs. I don't add milk, because the liquid from the greens will be absorbed by the eggs.

Top with sliced tomatoes and grated Romano cheese.
Cook on the top of the stove on medium low heat until the bottom is set.
Put in hot oven, or even put it under the broiler until the top is slightly browned.

Pancakes

Apple Almond Pancakes
1/2 c  Whole-wheat flour
1/2 c  Unbleached flour
1 tbsp Brown sugar
1 1/2 tsp Baking powder
1/4 tsp Salt
2  Eggs, separated retaining all
4 tbsp Oil
1/2 c  Buttermilk
1/2 c  Apple Juice
1/4 c  Chopped almonds

Method:
Combine dry ingredients in a mixing bowl. Beat egg yolks and add to the rest of the liquids in a separate bowl. Stir into flour mixture with nuts until all ingredients are moistened (do not over stir). Beat egg whites until stiff and fold into batter. Spoon onto a hot, greased griddle and turn once when bubbles appear. Makes 8 to 10 pancakes.

Blueberry Pancakes
This yummy pancake recipe comes from Andrea Peterson, Innkeeper of Blue Heron Farm Bed & Breakfast, located in the art community of Fallbrook, in Southern California. For more about Blue Heron farm Bed & Breakfast – Click Here. 

Sift before measuring:
1 cup of cake flour.

Then resift with:
1 teaspoon sugar,
1/2 teaspoon salt,
3/4 teaspoon double-acting baking powder,
1/2 teaspoon baking soda.

Beat until light:
1 egg

Add:
1 cup buttermilk
1-2 tablespoons melted butter

Method:
With a few swift strokes, combine the sifted and liquid ingredients, and mix in a good handful of blueberries. Cook as you would regular pancakes - spoon mixture into a pre-heated, oiled griddle; and cook until bubbles appear on the pancake. Then flip the pancake over and cook until golden brown and done in the center. Top pancakes with yogurt, blueberries, and syrup of choice. Yields 10 4" cakes.


Soufflés
Eaglenest's Sausage & Pepper Soufflé

This recipe is submitted by Jim and Julie Degenfelder, Innkeepers of Eaglenest Bed & Breakfast located up in the historic mountain destination - Julian, CA.  Read more.

1 to 2 pounds bulk Sausage, such as Jimmy Dean or Farmer John
1/2 cup chopped Onion
1/2 cup chopped Bell Pepper
12 Eggs
1 cup Sour Cream

Method:
Preheat oven to 350 degrees.  Brown Sausage, Onion, and Bell Pepper in large skillet, crumbling sausage with a spatula or wooden spoon and draining.  Divide Sausage Onion and Pepper mixture into 8 greased casserole dishes.  Beat Eggs and Sour Cream together.  Pour over Sausage mixture. Bake 30 minutes or until eggs are firm. Makes 8 servings.

Green Chile Cheese Puff/Soufflé
This recipe is from Tina Clark, chef and owner of Tina’s Cocina, a little cooking school located in the historic St. Paul’s Cultural Center in Yuma, Arizona.  Read more.  

10 eggs, lightly beaten
2 cans (4 ounces) mild green chilies, chopped
1 container (1 quart) cottage cheese
2 cups grated sharp cheddar cheese
1/2 cup flour
1/2 teaspoon baking powder
Tomato-chopped
Avocado- chopped

Preheat oven to 350 degrees. Mix all together except avocado and tomato. Pour in greased casserole pan, 8 x 12 inches. Can be placed in refrigerator overnight. Bake for 1 hour. Garnish.