COOOKING FOR MOM

CREAMY PESTO ‘N BACON EGGS BENEDICT

TOTAL TIME: Prep/Total Time: 25 min.

YIELD: 4 servings.

Ingredients

• 2 tablespoons butter

• 1 tablespoon all-purpose flour

• 1 cup 2% milk

• 1 cup grated Parmesan cheese

• 3 tablespoons prepared pesto

• 1/8 teaspoon ground nutmeg

• 1/8 teaspoon pepper

• 4 large eggs

• 2 onion bagels, split and toasted

• 8 cooked bacon strips

Directions

1. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Stir in cheese, pesto, nutmeg and pepper. Keep warm.

2. Place 2-3 in. water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with remaining eggs.

3. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. 4. Top each bagel half with 2 slices of bacon, 1 poached egg and sauce. Serve immediately.

LEMON TIRAMISU

TOTAL TIME: Prep: 30 min. + chilling

YIELD: 9 servings.

Ingredients

• 1 carton (8 ounces) mascarpone cheese

• 1 package (8 ounces) cream cheese, softened

• 1 package (3.4 ounces) instant lemon pudding mix

• 1 cup 2% milk

• 1 teaspoon lemon extract

• 2/3 cup lemon juice

• 3 tablespoons sugar

• 24 crisp ladyfinger cookies

Directions

1. Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat).

2. Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice.

3. Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.