By Sara Fougere
Photos By L.G. Patterson

Mom, pay no attention to the clatter from the kitchen. Dad and the kids have brunch under control with these simple-to-prepare recipes especially designed for inexperienced but well-meaning Mother’s Day chefs.

Confidential note to the kitchen staff: These recipes can be made the day before and popped into the oven before Mom gets up. Have an assortment of fresh fruit, tasty juice and hot coffee on hand to help start her special day. Some just-warm-in-the-microwave, precooked bacon is a delicious side for the soufflé.


Breakfast Potato Casserole
4 cups frozen shredded hash brown potatoes
½ cup chopped onion
½ cup chopped green pepper
10 slices cooked bacon, chopped
1½ cups frozen corn
1½ cups shredded cheddar cheese
1½ cups milk
6 eggs, beaten
1 teaspoon salt
Pepper to taste

Spread frozen hash browns in a greased 9-by-13-inch pan. Top with vegetables, bacon and cheese. Mix remaining ingredients in a bowl and pour over cheese. Bake at 350 degrees for 40–45 minutes, or until set in the middle.

This recipe can be made a day before serving, refrigerated and baked the morning it is to be served.

Adapted from Betty Crocker


Gooey Breakfast Rolls
12 frozen dinner rolls (yeast type that needs to rise before baking)
1 package butterscotch pudding mix (instant or cook-and-serve)
½ cup chopped pecans
6 tablespoons melted butter
½ cup brown sugar
1 teaspoon cinnamon

Grease a 9-by-13-inch pan. Sprinkle pecans in bottom of pan. Place frozen rolls over nuts, sprinkle dry pudding mix over rolls. Mix brown sugar and butter and pour over rolls. Sprinkle with cinnamon, cover with plastic wrap and let rise overnight on kitchen counter. In the morning, remove plastic wrap and bake at 350 degrees for 30 minutes.


French Toast Soufflé
¾ loaf regular white bread, cut into cubes
8-ounce package low-fat cream cheese, softened
8 eggs
1½ cups milk
⅔ cup half & half
½ cup maple syrup
1 teaspoon vanilla
2 tablespoons powdered sugar
Fresh fruit, for topping after baking

Place bread cubes in a greased 9-by-13-inch pan. In a large bowl, beat cream cheese with electric mixer until smooth. Add eggs, one at a time, mixing well after each addition. Stir in milk, half & half, syrup and vanilla. Pour cream cheese mixture over the bread, cover and refrigerate overnight.

The next morning, preheat oven to 375 degrees and bake soufflé uncovered for 50–60 minutes, or until set in the middle. Sprinkle with powdered sugar and garnish with fresh fruit.

Adapted from Allrecipes.com


Fruit Smoothie
6 ounces vanilla yogurt
1 banana
¾ cup orange juice
½ cup fresh or frozen berries (blueberries, strawberries, and/or raspberries)
1 cup ice cubes

Swirl all ingredients together in blender. Pour in glasses and serve.

Food stylist Sara Fougere is a professional caterer specializing in upscale events. You can reach her at 573-999-1654 or by e-mailing fougere@centurytel.net.