Mother’s Day

Me with the Peanut

28 Her children rise up and call her blessed;
    her husband also, and he praises her:
29 “Many women have done excellently,
    but you surpass them all.”

Proverbs 31:28-29

This weekmy sweet friend Karen, and her husband Brad, welcomed a sweet baby girl into the world. She is such a beautiful baby, and to think most of us thought she was for sure going to be a boy. I don’t think this will be the last time she will surprise us! It was wonderful to hold a new baby again, but what was even better was seeing generations of mothers gathered together in one room to love on this sweet blessing. Karen and Brad have chosen a name for their sweet girl that honors women on both sides of their family. I think it’s wonderful when we keep the memories alive of those we love by naming a new generation after them.

A few months ago, I was honored to co-host a baby shower for Karen along with a few other special women. I thought this weekend would be a great time to share a few recipes of the food we shared that day, and a few special photos as well.

Cookie Trays

We had a variety of cookies for everyone to share for dessert or to take home to enjoy later. Peanut butter and chocolate chip were a request of the mother-to-be, and I added in these soft brown sugar cookies.

Brown Sugar Cookies
  • 2 Cups all purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 and 1/4 cup packed dark brown sugar ( you can use light, but your cookies will have a lighter appearance)
  • 1 large egg, room temp.
  • 2 teaspoons vanilla
  • 1/3 cup granulated sugar, for rolling

Toss flour, baking soda, cornstarch, cinnamon, and salt together in a large bowl and set aside.

In a medium bow, whisk butter and brown sugar until no lumps remain. Whisk in egg and vanilla.

Pour we ingredients into the dry and mix with a rubber spatula or large spoons. Dough will be soft, but will come together. Cover and chill for 2 hours, or up to 3 days. These must be chilled to achieve the chewy texture.

Remove from fridge and allow dough to slightly soften, about 10 minutes.

Preheat over to 325 degrees. Line two large baking sheets with parchment paper or baking mats.

Using a medium size cookie scoop, or roughly 2 tablespoons, scoop dough into balls and roll in granulated sugar. Place on prepared sheets about 3 inches apart.

Bake for 8-9 minutes, then removed and press slightly on the tops of the cookies to help create a crinkle texture. Return to oven for 2-3 minutes. Allow to cookies to cool on pan for 2-3 minutes, then move to wire cooling racks to cool completely.

This makes roughly 2 dozen cookies.


Grilled Ham and Cheese sandwiches with strawberry lemonade jam
  • 2 1/2 cups coarsly chopped fresh strawberries
  • 3/4 cups sugar
  • 1/4 cups fresh lemon juice
  • 3 tablespoons cornstarch

Process berries in a blender until smooth, then press through a wire mesh strainer into a saucepan. Stir in sugar.

Whisk lemon juice and cornstarch together. Gradually add to the berry mixture. Bring to a boil over medium heat, whisking constantly for 1 minute. Remove from heat. Place plastic wrap directly on warm jam and chill for 2 hours or until cold. Will store in fridge for 1 week.

Sandwich Assembly

Stir together 3 tablespoons of jam with 2 tablespoons of minced shallot, t tablespoons olive oil, and 2 teaspoons of Dijon mustard. Spread on 4 slices of sourdough bread. Top each with 3 slices of thin deli ham, 1/3 cups of shredded Gruyere or swiss cheese, and then top with another slice of sourdough. Brush both outsides of the bread with melted butter and griddle on medium high heat for 1 minute on each side, or until browned

Country ham and peach panini
  • 8 ciabatta bread slices, or any firm white bread
  • 4 teaspoons coarse grained Dijon mustard
  • freshly ground black pepper
  • 4 ( 1 oz.) fontina cheese slices
  • 4 oz. thinly sliced country ham, prosciutto, or Serrano ham
  • 2 medium peaches, unpeeled and sliced
  • 4 teaspoons of honey
  • 1 tablespoon extra virgin olive oil

Spread each of the 4 bread slices with 1 teaspoon of mustard, and sprinkle with pepper. Layer with cheese, ham, peaches, and honey. Top with remaining bread slices and press together gently. Brush sandwiches with the olive oil.

Cook in either a nonstick grill pan for 3 to 4 minutes on each side, or in a panini press for 3-4 minutes until golden brown and cheese is melted.

Fruit Dip

This is a special recipe to me, as it was made for my baby shower hosted by another military wife when I was pregnant with Scarlet. I have made this many times over the years and it always brings me back to that special day and that special friend. This recipe has been adapted from a Paula Deen recipe.

  • 1 8 oz. block of cream cheese softened, I use 1/3 less fat
  • 1 cup powdered sugar
  • OJ, for thinning
  • 1 small tub or cool whip, or homemade whip cream if you have the time ( about 2 cups)

In a stand mixer, beat cream cheese until light and fluffy. With mixer on a low speed, slowly add powdered sugar. Mix until blended well. Use OJ to thin mixture slightly. Gentle fold in whipped cream. Add more OJ if needed to create desired consistency. Serve with an assortment of fresh fruit ( I love pineapple, apples, strawberry, and melons).

I am so excited that my friend Karen will be celebrating her first Mother’s Day tomorrow. I hope everyone takes the time to shower all the special women in their lives tomorrow, as there is so much that makes many women mother figures in our lives.

Until next time,

Fellowship Foodie

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