Strawberry Cream Angel Cake + Breakfast Cookies

Strawberry Cream Angel Cake + Breakfast Cookies

This is a sponsored post written on behalf of HEB. As always, all opinions are 100% my own.

Mother’s Day is just around the corner! are you ready?

I’m always a little stressed because I don’t know what to buy for my mom. Luckily, we have similar styles and tastes, and I usually end up buying her something I want for my own home because I know she’ll love it too. 😉

Like many of you, we not only gift moms with love and thoughtful gifts, but we also make sure moms get delicious food that day. With that in mind, I wanted to share with you two delicious recipes inspired by a recent trip to HEB (my go-to grocery store in Texas) to help you celebrate your greatness and awesomeness on Mother’s Day Mother. I know many of you eat breakfast in bed, so this first recipe is what I think your mom will love on her special day. They are breakfast cookie cups that are easy to make and so delicious!

Here’s what you need to make them:

Breakfast Cookie Cups:

Ingredients:

• ½ bag Jimmy Dean sausage crumbles
• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• salt and pepper to taste
• ½ cup milk
• ½ cup frozen potato wedges, thawed
• 1 tablespoon butter
• 2 large eggs
• ¼ teaspoon garlic salt
• 1 TB water
• 1 jar (16.3 ounces) large refrigerated flaky cookies
• 2 tablespoons butter, melted
• ½ cup shredded Colby-Monterey Jack cheese
• muffin tin

route:

1. Preheat oven to 375 degrees.
2. Add sausages to a frying pan with oil. Cook until warmed up, add flour, pepper and salt. Add 1/2 cup milk and bring to a boil. Stir until thickened and set aside.
3. Cook potatoes and butter in another pan until tender.
4. In a medium bowl, whisk together eggs, garlic salt and milk. Add potatoes and cook until eggs are almost cooked.
5. Press cookies into greased muffin tins. If it’s too thick, peel off a layer of cookies and place in. Push to bottom and top. Spread melted butter over cookies.
6. Spoon egg mixture, sausage, and cheese into cups.
7. Bake for 15-18 minutes or until golden. Cool for a few minutes and enjoy warm.

make 8

Note: These are also great frozen. Freeze after cooling, then reheat in microwave for 1 minute.

These are simple to make and easy to change. I think next time we will try bacon instead of sausage!

In case you’re having breakfast with your own family, I have another recipe to share, perfect if you’re meeting your mom later in the day. It’s a tradition in our family for my dad and all the kids to make Sunday dinner on Mother’s Day. We all assign tasks and I’m usually assigned dessert. I thought of something I knew my mom would love, so I came up with this Strawberry Cream Angel Cake. You guys – great! ! ! Simple to make and looks beautiful!

Here’s what you need to do:

Strawberry Cream Angel Cake

Ingredients:

route:

1. Follow the directions on the box to make the angel food cake. Cool and cut in half. shelved.
2. In a medium bowl, combine cream cheese and butter until smooth. Stir in the powdered sugar and stir in the whipped toppings. shelved.
3. Combine pudding, milk and vanilla in a separate bowl. Fold this mixture in with the cream cheese mixture.
4. Spread half of the mixture on the first layer of angel food cake. Add to top of cake and add remaining mixture.
5. Refrigerate for at least an hour.
6. Top with chopped strawberries and whole strawberries before serving. Please enjoy!

Angel Food Cake Mix – Angel Food Cake Pan

Isn’t it gorgeous? ! I love how pretty it looks but it’s so easy to make! ! ! !

Here is the printable recipe:

Course dessert

American food

Prep time 15 minutes

Cook Time 30 minutes

Refrigerate for 1 hour

Total time 40 minutes

Serving Size 12

Calories 286 kcal

by Lil’ Luna

• 1 box Angel Food Cake Mix and ingredients listed on back
• Angel Food Cake Pan
• 4 oz PHILADELPHIA cream cheese softened
• 1/4 cup softened butter
• 1/2 cup powdered sugar
• 1 small container cool whip
• 1 box white chocolate pudding or vanilla
• 1 1/2 cups milk
• 1/2 teaspoon vanilla
• 1 pint strawberries, half chopped and half whole

• Follow the directions on the box to make the angel food cake. Cool and cut in half. shelved.

• In a medium bowl, combine cream cheese and butter until smooth. Stir in the powdered sugar and stir in the whipped toppings. shelved.

• Combine pudding, milk and vanilla in a separate bowl. Fold this mixture in with the cream cheese mixture.

• Spread half of the mixture on the first layer of angel food cake. Add to top of cake and add remaining mixture.

• Refrigerate for at least an hour.

• Top with chopped strawberries and whole strawberries before serving. Please enjoy!

Course breakfast

American food

Prep time 10 minutes

Cook Time 15 minutes

Total time 25 minutes

Servings 8

Calories 312 kcal

by Lil’ Luna

• 1/2 bag crumbled Jimmy Dean sausage
• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• salt and pepper to taste
• 1/2 cup milk
• 1/2 cup potatoes frozen, thawed, and diced
• 1 tablespoon butter
• 2 large eggs
• 1/4 teaspoon garlic salt
• 1 tablespoon water
• 16.3 oz large cookies, refrigerated, flaky
• 1/2 cup Coby-Monterey Jack cheese
• muffin tin

• Preheat oven to 375 degrees.

• Add sausages to a frying pan with oil. Cook until warmed up, add flour, pepper and salt. Add ½ cup milk and bring to a boil. Stir until thickened and set aside.

• Cook potatoes and butter in another pan until tender.

• In a medium bowl, whisk together eggs, garlic salt and milk. Add potatoes and cook until eggs are almost cooked.

• Press cookies into greased muffin tins. If it’s too thick, peel off a layer of cookies and place in. Push to bottom and top. Spread melted butter over cookies.

• Spoon egg mixture, sausage, and cheese into cups.

• Bake for 15-18 minutes or until golden. Cool for a few minutes and enjoy warm.

These also freeze well. Freeze after cooling, then reheat in microwave for 1 minute.

Do you have any MOMentou Mother’s Day memories?

Share your memories (including photos, if any!) on Facebook and Instagram, use the hashtag #HEBMoms and tag your posts @HEB, then come back and enter Rafflecopter below.

Two lucky winners will be chosen at random to win a $50 HEB gift card each! Giveaway will end at 12:00AM on Thursday, May 4th, 2016. You can enter a time each day on Instagram and Facebook, so keep sharing those memories!

lottery machine giveaway
good luck!

Be sure to head over to HEB for all your Mother’s Day needs. 🙂

For all the recipes on the site go here.

Please enjoy!

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