Mother’s Day is just one week away! Do you have anything planned for your mama?

Lots of people go out to eat to celebrate – but the restaurants will be crowded! In fact, it is one of the busiest days of the year for restaurants.  So, why not make a delicious meal for mom right at home? Breakfast in bed is always a hit, but if you don’t live with your dear ol’ mama this may not be an option anymore.  So, why not serve up a brunch for the whole fam – celebrating mom.

I’ve got a recipe for a hearty hash that is sure to please the palates of even the hungriest man, but that is classy enough to impress mom.

:: Potato, Asparagus, and Mushroom Hash

4 to 6 medium to large yellow (Yukon Gold) potatoes
1 bunch of asparagus stalks
4 oz (1/2 of a typical carton) of button mushrooms
coconut oil
olive oil
2 cloves of garlic

Wash, peel, and chop the potatoes into small chunks for hash browns (also called home fries). Heat a griddle plate or large skillet over medium high heat. Add the coconut oil into the skillet/griddle and add potatoes. Fry the potatoes up until browned and then flip. Continue to brown and toss/turn. Don’t move them around too much though, you want them to brown up and get crispy.

While potatoes are frying up, wash and chop asparagus into bite sized pieces. Then, chop the mushrooms into quarters. Mince the garlic. Add a little olive oil to a second skillet and turn the pan to medium high heat. Add the asparagus and garlic and saute until they get a little brown then add some water just to allow the asparagus to cook a little more and soften without burning them. Once the asparagus is almost done add the mushrooms in. Cook until all liquid has cooked out and the vegetables are tender.

Stir the mushrooms, asparagus, and potatoes together. Serve with fried eggs and some whole wheat toast or biscuits. Don’t forget the juice or the jelly!! And, breakfast is always tastier with fresh flowers on the table. (:

*Disclosure: I am a Walmart Mom. This post is sponsored by Walmart.   Walmart has provided me with product and/or compensation in exchange for my time and efforts in creating this post. My participation is voluntary. As always, my opinion is my own.

I love breakfast!  I especially like to try new recipes for pancakes, waffles, and other baked puffy/dough creations!  I love that you can mix it up and change it up with different fruits, nuts, and spices and create something so different.

Lucky for me, I have two boys in my home (my 3 year old little and my hubby) who love to be my taste-testers and who also both happen to love all things that are waffles/pancakes.

Today I decided to make up a batch of Oat Pancakes and they were a home run!  As a matter of fact, this recipe may just replace my old standby for regular pancakes.  They don’t taste that different than the usual pancake but the texture is fantastic.

Judah had his with good ol’ maple syrup.  I had mine with fresh, homemade strawberry sauce/syrup.  You can make up your own strawberry syrup very easily with a cup and half of strawberries, a little water (about 1/3 cup), 2 tsp of cornstarch and about 1/4 cup of sugar (more or less to your taste).  I place the berries, sugar, and water in the pan and bring to a boil. I mash up the berries a bit with a potato masher but leave some chunks (I like it that way).  Then, I mix the cornstarch with a little COLD water and add it to the pan.  Boil for just another minute or so and it will thicken up to a syrupy like consistency.

Here’s the winning recipe for Oat Pancakes – make a batch of your own this weekend and tell me what you think!

:: Oat Pancakes

3/4 cup all purpose flour
1/2 cup quick cooking oats
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup milk
1/2 stick melted butter
2 eggs
1 tsp vanilla

Take the oats for a spin in the food processor or blender to make them a little finer. Then, add all the ingredients into a bowl.

*You can place all the wet ingredients in one bowl and mix and then all the dry ingredients in one bowl and mix and then mix together – BUT… I’m lazy and I didn’t do that. AND…they turned out great! LOL.

Pour a small amount into a hot buttered cast iron skillet, griddle (or whatever you like to cook your pancakes on). When they start to look bubbly flip ‘em over and cook another couple minutes. Then, serve ‘em hot with warmed maple syrup or some homemade berry syrup. Mmmm.

My husband loves anything slathered in BBQ.  When I told him I was going to make my own version of Outback’s Alice Springs Chicken – kind of a mix between that and a Monterrey Chicken his eyes lit up.  The difference in their versions and my version is that I left off several ingredients and only added the ones my husband actually likes.  So, you won’t find any tomatoes or scallions in this recipe.  You can add them if you like (I think it would be good with a few scallions) but in my house it is just a cheesy, meaty, BBQ-fest known as “Smokehouse Chicken.”

:: Smokehouse Chicken

(Quick Warm Apple Sauce Recipe Follows)

2 boneless chicken breasts (I prefer humanely raised and/or organic)
BBQ sauce (I used a sweet kind like Sonny’s or Sweet Baby Ray’s)
4 slices of bacon precooked
Cheddar Cheese

I cut my chicken breasts in half (thickness-wise) to make them thinner. It makes the meat go further (the pieces are way to big) and it also makes it cook quicker.

I cooked all 4 pieces of chicken on a griddle/flat top grill with a little olive oil. You could also use a George Foreman Grill or grill them outdoors if you prefer.

Once the chicken is completely done, remove it and place it on a baking sheet covered in foil (for easy clean-up). Spread a generous spoonful of BBQ on each piece of chicken. Sprinkle a handful of cheese over the sauce and then sprinkle a piece of bacon (cut or crumbled into small bacon bit sized pieces) over the cheese.

Place into a (preheated) 400 degree oven for about 5 minutes (just long enough to melt the cheese). Serve with your favorite side dishes. (BBQ pairs well with sweet potatoes).

I also made a quick warm apple sauce to go with it. I just put a pint of my home-canned apple sauce into a small sauce pan (you could use any store brand apple sauce as well – organic is better since apples are on the dirty dozen list). I added a spoonful of sugar and a Tbsp of cinnamon into the pan. Warm the apple sauce for a delicious treat the kids AND adults will love. (:

Image Credit: Culinary in the Desert/Country

My son loves pancakes…and waffles or all kinds.  With chocolate hazelnut spread, with maple syrup, with homemade fruit syrup/preserves.  For that reason, I am always looking for different ways to make them.  I like to experiment in the kitchen – he likes to eat sweet breakfast foods.  It is a win-win. (:

So, when I found this little recipe floating around on Pinterest I had to do a little tweaking and now it is a family-pleasin’ kind of breakfast!  The first time I made it, it was a weekday morning for just Judah and I.  (My husband says he misses all the good breakfasts – hehehe!).  So, I made them again that weekend for my hubby and my mom and dad for a big ol’ weekend brunch which included this delicious pancake along with eggs, corned beef hash, and toast.

This recipe will be one I make over and over again #1 because it is easy! #2 because it is delicious!

:: Baked Apple Pie Pancake

3 eggs
1/2 cup milk
1/2 cup self rising flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoons butter
2 large apples, peeled, cored, and sliced
1/4 cup brown sugar

Powdered sugar for dusting

Combine the eggs, milk, flour, granulated sugar, and vanilla. Whisk until smooth, and set aside.

Melt the butter in a nonstick skillet that can later be placed in the oven (I used my cast iron skillet). Then add the sliced apples and the brown sugar. Cook, stirring occasionally, for about ten minutes or until the apples begin to turn a golden brown. Remove pan from heat.

Pour the blended mixture over the apples in the pan, and move the pan to the oven at 425°F. Bake for 16 to 18 minutes or until the batter is browned and raised. Once you remove the pan from the oven, dust with powdered sugar. Cut into wedges and serve.

This pancake is just the right amount of sweet – no syrup is really necessary. But, I will forgive you if you decide to bathe it in maple syrup. (: