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Happy Mother’s Day!!

I hope today has been as nice for all the mothers reading this post as it has been for me.

I’ve got four of my five children home today.  Since the school year is coming to a close, my older kids have started making their way back home from college, which I always look forward to.  As they get older and have more commitments in school and with work, it’s going to harder and harder for them to come home in the summers so I really treasure this time with them.

My oldest son is heading off to France today.  He’s fortunate enough to have been selected to intern at the Cannes Film Festival in Cannes, France.  So even though I miss him tremendously on this Mother’s Day, I’m extremely proud of him.

My other four children that are home prepared for me the most delicious Mother’s Day Brunch.

It consisted of fabulous Mimosas made with Cupcake Prosecco and orange juice, Southwestern scrambled eggs, bacon, pancakes and french “Texas” toast smothered with Cracker Barrel inspired apple topping.  I feel so spoiled.

My son Stephen is studying Business in college but I really think he would make a great chef.  He cooks so well and has the unique ability to throw a meal together without a recipe so quickly.  Since he’ll have a business degree, maybe he’ll run a restaurant someday.

I’m sharing two of Stephen’s recipes from this morning’s Brunch.  I know you’ll enjoy them!!

SOUTHWESTERN SCRAMBLED EGGS (Serves 6)

INGREDIENTS

9 eggs

1 tablespoon butter

2 tablespoons chopped jalapeños

1/2 tomato, chopped

1/2 cup chopped onions

salt and pepper

1/4 cup shredded sharp cheddar cheese

DIRECTIONS

Preheat a medium skillet on medium heat.  Add the butter to the pan.

In a separate bowl, lightly scramble the eggs and add them to the pan.

Add the chopped  jalapeños, onions and tomatoes and stir until eggs are cooked.

Remove from the heat and sprinkle cheese over the top.

CRACKER BARREL INSPIRED FRIED APPLE TOPPING

6 red delicious apples

1 tablespoon butter

1/4 cup brown sugar

1 teaspoon lemon juice

1/8 teaspoon salt

1 teaspoon cinnamon

dash of nutmeg

DIRECTIONS

Peel, core and slice the apples.

Preheat a large skillet on medium heat.  Add the tablespoon of butter to the pan.

Put the sliced apples into the pan.  Sprinkle the brown sugar over the apples.

Add the other ingredients, stir.   Lower the heat, cover the pan and let the apples cook for 15 minutes, stirring occasionally.

These apples are wonderful over pancakes or french toast.