Mothers deserve to be spoiled, especially on Mother’s Day!
Here are some easy, elegant treats for all the wonderful moms out there. A special happy Mother’s Day to my dear mom, my grandmothers, and my mother-in-law Momma Eiko in heaven, all of whom have made my life special.
Chicken tea sandwiches with candied pecans and tangerine
20 minutes
Ingredients: For 6 tea sandwiches for 2, 3 slices toasted bread, I chose whole wheat, 12 oz. chicken meat cooked and tinned, 1 peeled tangerine sections cut in half, 3 heaping tablespoons organic mayonnaise, ½ t cinnamon, ½ C chopped candied pecans, 1/8 C brown sugar, mint optional
Tools needed: Mixing bowl and spoon, toaster, small saucepan and spoon, sharp knife, cutting board, and serving plates.
Prep and serve: Add 2 T water, brown sugar and pecans to saucepan on medium heat, stir frequently until brown sugar coats pecans, take off heat and cool, meanwhile, mix chopped chicken with cinnamon, tangerine, mayonnaise, and cooled pecans, trim toast crusts off and slice middle into 2 rectangles (save toast crusts as croutons for salads), place chicken mixture on toasts, add mint.
Enjoy!
Strawberry cheesecake pie with chocolate surprise
25 minutes plus chill time
Strawberry Cheesecake Pie with Chocolate Surprise! (Photo by Margo Schwab/Special for Times of San Diego)Ingredients: 1 graham cracker pie crust,1/3 C sugar-free chocolate chips, 14 oz. cream cheese at room temperature, 2 cups strawberries blended with a splash of water, 1 small cooked beet, 3/4 C monk fruit, ½ t cinnamon, 2 shots peach sake, optional for 21 and over, nasturtiums used just for decoration.
Tools needed: Blender, mixing bowl and spoon, small spoon, coffee cup.
Prep and serve: Place chocolate chips onto the bottom of the graham cracker pie pan, blend strawberries, water, beet, monk fruit, cinnamon, and optional sake for those 21 and over, pour into pie pan, and place in freezer for ½ hour, then keep chilled in fridge until served.
Enjoy!
Too lazy to cook alternative
Giuseppe Catering or Candor.
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