Spending time with mom in the kitchen is a great way to create memories, pass along traditions, and make something delicious to eat! We aren't all world-class chefs, but it doesn't take a fancy meal to have fun in the kitchen and around the table. Here are some recipes passed down from our moms that bring us joy!

Grandma’s Breakfast Squares

Ingredients: 6oz breakfast sausage, 8oz grated cheese, 4 eggs, 1 1/2 cups milk, 2 cups Bisquick mix, 1/2 tsp salt, 2 slices of bread

Directions: First, preheat your oven to 350 degrees. Then, brown and drain the sausage. Third, soak your bread in milk and eggs. Lastly, everything together and spread into a 10 x 15 baking dish and bake for 30 - 25 minutes.

Mom's Salsa

Ingredients: 1 can Rotel, 1 large can crushed tomatoes, 1 T oil, 1 T vinegar, 1 T garlic salt, 1 dash cayenne, and cilantro.

Directions: For a chunky salsa, mix together and for smooth salsa, blend together.

Yorkshire Pudding

Ingredients: 3 eggs, 1 1/2 cup milk, 1 teaspoon salt, 1 1/2 cup flour, 1/2 cup butter.

Directions: First, combine eggs, milk, salt, and flour and stir until smooth. Then, melt butter into a cake pan and add the mixture. Lastly, bake at 425 for 35-40 minutes and enjoy!

Mama's Kolache Casserole

Ingredients: 2 packages of crescent rolls, 8oz softened cream cheese, 1lb turkey sausage

Directions: First, layout one package of crescent rolls flat across a greased 9x13 pan and bake for 7-8 minutes at 350 degrees. Second, brown the turkey sausage in a skillet, drain the fat and mix in cream cheese. Third, add the sausage cream cheese mixture to the pan and top with the remaining layer of crescent rolls. Lastly, bake for 13-15 minutes and enjoy!

Birthday Cake

Ingredients: white cake mix, oil, water, two eggs, raspberry preserves, cream cheese frosting.

Directions: First, prepare the cake according to the box instructions. Once the cake is done baking and has cooled completely, ice the cake and top with raspberry preserves.

Tres Leches Cake

For the cake:

Ingredients: 1 cup all-purpose flour, 1 1/2 tsp. baking powder, 1/4 tsp. salt, 5 large eggs, separated, 1 c. sugar, divided, 1 tsp. vanilla, 1/3 cup milk, 1 can evaporated milk, 1 can sweetened condensed milk, 1/4 c. heavy cream

Ingredients: 1 pint heavy cream for whipping, 3 tablespoons sugar, 1/2 teaspoon vanilla, ground cinnamon for topping

Directions:

First, preheat the oven to 350˚. Then, spray a 9 x 13-inch pan liberally until coated. Second, combine flour, baking powder, and salt in a large bowl—separate eggs. Third, add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until the yolks are pale yellow. Then add the 1/3 cup of milk and vanilla and stir to combine. Fourth, pour the egg yolk mixture over the flour mixture and stir gently until just combined ( careful not to overmix). After, use an electric mixer to beat the egg whites at high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until the mixture has stiff peaks. Then, fold the egg whites into the batter gently until combined. Pour batter into the prepared pan.Make sure to smooth it into an even layer, so your baked cake doesn't have divots in it. Then, bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Once baked, remove from the oven and allow the cake to cool completely. While the cake is cooling, combine the evaporated milk, sweetened condensed milk, and whole milk into a small bowl. Once the cake has cooled, use a fork to poke holes all over the top of the cake. Then, slowly pour the milk mixture over the top of the cake, making sure to pour near the edges. Make sure to refrigerate the cake for at least 1 hour or overnight to allow it to soak up the milk. Lastly, whip the heavy cream, sugar, and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top, and enjoy!