Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Happy April Fool’s Day! We promise there are no tricks in our weekend recipe guide, only recipes that celebrate National Sourdough Bread Day, National Peanut Butter and Jelly Day and National Chocolate Mousse Day.

• Sunday Brunch Casserole (courtesy of tasteofhome.com)

Ingredients

• 6 slices sourdough bread

• 3 to 4 tablespoons butter, softened

• 2 cups shredded cheddar cheese

• 1 pound bulk pork sausage, cooked and drained

• 1/2 medium sweet red pepper, cut into thin strips

• 1/4 cup sliced green onion tops

• 3 large eggs

• 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted

• 2 cups whole milk

• 1/4 cup white wine or chicken broth

• 1/2 teaspoon Dijon mustard

• 1/4 teaspoon pepper

Directions

1. Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given.

2. In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight.

3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

• Peanut Butter and Jelly Cups (courtesy of handmadecharlotte.com)

Ingredients

• 1 pound Peanut Butter (natural is best!)

• 1 ½ tablespoons honey or maple syrup

• ½ cup coconut oil, melted

• teaspoon salt (only add if the peanut butter is unsalted)

• ¼ to ½ cup jam or jelly (use flavor of your choice, we used juice sweetened jam to avoid added sugar)

• Paper cupcake liners

• Muffin tin

Directions

1. Line a muffin tin with 12 paper liners.

2. Place the peanut butter, honey, coconut oil, and salt (if using) in a blender (high speed is best) and blend until smooth and creamy.

3. Divide the peanut butter between the lined muffin tin cups.

4. Spoon 1 to 2 teaspoons (more or less, depending on your preference) of jam on top of the peanut butter in each cup, spreading it out so that it isn’t in one clump.

5. Use a toothpick to swirl the jam around the top of the peanut butter.

6. Place the muffin tin in the freezer for 15-20 minutes, or until cups have hardened. Store the cups in an airtight container in the freezer (or fridge) and let sit at room temperature (if frozen) for 5 minutes before eating.

• Chocolate Mousse (courtesy of onceuponachef.com)

Ingredients

• 3 tablespoons unsalted butter

• 6 ounces semisweet chocolate, best quality

• 3 large eggs, yolks and whites separated

• 1/2 teaspoon cream of tartar

• 1/4 cup plus 2 tablespoons sugar

• 1/2 cup heavy cream, cold

• 1/2 teaspoon vanilla extract

FOR SERVING

• 1/2 cup heavy cream, cold

• 2 teaspoons sugar

• Chocolate shavings

Directions

1. Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1 inch of barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.) Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.

2. In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually beat in 1/4 cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform. Set aside.

3. In another bowl, beat the heavy cream on medium-high speed until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the beaters or whisk out of the bowl, the peaks will slightly droop down, but they won't lose their shape entirely). Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don't mix any more than necessary. Divide the mousse between 6 individual glasses, cover, and chill until set, at least 2 hours.

4. Up to a few hours before serving, whip the cream until it begins to thicken up. Add the sugar and whip to medium peaks. Dollop the whipped cream over the mousse and top with chocolate shavings.

5. Make-Ahead Instructions: Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Add whipped cream topping and chocolate shavings up to a few hours before serving.

Enjoy!