Milkshakes & Egg Rolls!: A Pregnant Woman's Recipe Guide to Surviving Pregnancy Cravings

Milkshakes & Egg Rolls!: A Pregnant Woman's Recipe Guide to Surviving Pregnancy Cravings

by Semone a. Morand


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Milkshakes & Egg Rolls!: A Pregnant Woman's Recipe Guide to Surviving Pregnancy Cravings by Semone a. Morand

Semone Morand is writing this book to express her creativity and love for cooking and eating! To Semone, trying new foods is exilirating, interesting, and enlightening! It's something she does often. As a child, Semone traveled around the world with her military familiy and developed a palate for unique and interesting foods.

The foods she and her husband Robert created in this book offer an exceptional burst of excitement that they wanted to share with you! Being pregnant allowed them to expand their creative love of food and display some of the best recipes they've ever experienced!

Living in Dallas, TX gives Semone and her family the opportunity to chase their passion for food and they hope this book inspires you and yours to do the same!

Product Details

ISBN-13: 9781481720083
Publisher: AuthorHouse
Publication date: 08/26/2013
Pages: 72
Product dimensions: 8.50(w) x 8.50(h) x 0.19(d)

Read an Excerpt

Milkshakes and Egg Rolls!

A Pregnant Woman's Recipe Guide to Surviving Pregnancy Cravings

By Semone A. Morand


Copyright © 2013 Semone A. Morand
All rights reserved.
ISBN: 978-1-4817-2008-3


Trimester 1: Pickles and Ice Cream! (Breakfast Foods)

Spinach Omelet

My husband and I are always trying new, exciting recipes. We decided to create an omelet using spinach, but only for color purposes or so we thought. Once the flavors hit our taste buds, we were hooked! We made this for my father during his visit to Dallas and years later he STILL tells everyone how delicious it was!

5 Eggs
Fresh spinach
1 Polish sausage
1 tsp. Sour Cream
1/2 tsp. Butter
1/2 Cup Milk
Cheddar Cheese (Shredded)
1 cup Mushrooms (Chopped)
Salt, Pepper to taste
1 Garlic Clove (Chopped)

Heat butter in a non-stick skillet, combine eggs, milk, salt and pepper in a bowl and mix. Add sausage, mushrooms, and spinach to the skillet and fry until sausage is cooked thoroughly. Pour egg mixture in skillet and sprinkle a handful of cheddar cheese on top of the egg. Once egg is done, fold into omelet. You'll know it's omelet worthy if the egg isn't runny! Top with sour cream and the rest of the cheese and prepare to be amazed!


Sure the next recipe isn't considered a breakfast food, but when you're pregnant ANYTHING qualifies! I had to have this everyday whether it was for breakfast, lunch, or dinner! What the craving wanted, the craving received!

3 scoops vanilla ice cream
1-1/2 cups milk
1 tablespoon vanilla extract
2 teaspoons sugar
Add-Ons: Cinnamon, Nuts, Fruit, or Cheese, (if you're craving it)!

In a blender combine ice cream, milk, vanilla and sugar. Blend until smooth. Feel free to add whatever you're craving into the milkshake for an even sweeter, (or saltier), treat!

Banana Filled Pancakes with Grapes

Around my 7th month I started craving pancakes! I had to have one every night before I went to bed! My husband would smile and shake his head every time I came to bed with a plate filled with pancakes, butter, and tons of syrup. One night, he decided to beat me to the punch and came up with a sweeter, more delectable pancake! This recipe is simple and will have you making it over and over again, even after the baby arrives!

1 cup pancake mix
¾ cup milk
1 egg
1 tablespoon butter
1 banana sliced
1 cup of grapes chopped

Melt butter in a non-stick skillet on medium heat. Combine the ingredients thoroughly until smooth and creamy. Once the butter melts, use a ladle spoon to form the perfect circular pancakes. Allow the pancakes to bubble and once they do, turn them gently. After about two minutes remove the pancakes and top with grapes, syrup, whip cream and more butter if you like! They'll be something to talk about, trust me!

Salmon Patties or Salmon Croquettes

Living in Dallas, 12 hours away from my mom and pregnant made me extremely homesick! I craved my mom's cooking but this recipe helped curve my appetite. I remember waking up at my mom's house as a little girl smelling the savory smells of southern breakfast being prepared. These salmon patties were always prepared to perfection! They were always crispy, golden brown and full of love! I hope they'll bring you the same tasty satisfaction I remembered as a little girl and enjoyed as a pregnant mommy-to-be!

1 can of salmon (found near the canned tuna)
2 eggs
1-2 tablespoons of canola oil
4 slices of bread
½ onion diced
½ bell pepper
1 teaspoon garlic chopped (garlic powder can be used as well)
1 teaspoon of salt and pepper
1 teaspoon of parsley for color
1 dash of cayenne pepper (if you like it spicy)!

In a non-stick skillet, heat the canola on medium to medium-high heat. Combine the ingredients, with your hands. Why? It's the only way! Once your hands are full of what seems like mush, form the patties and press flat against a cutting board. Place the patties in the oil and allow them to brown for 3-4 minutes. Flip to the other side for 3-4 additional minutes and remove from heat. If you want them to brown longer keep those in the pan for a minute or two then remove. Top with hot sauce and a spoonful of sour cream and enjoy! The added sour cream was what I craved at the moment (smile), to each their own!

Fried Potatoes with Sautéed Onions

This is another recipe my mother prepared as a side dish to the salmon croquettes and of course being pregnant and homesick, they hit the spot!

6 whole potatoes sliced
1 onion sliced
3 tablespoons of canola oil
Salt & Pepper

Heat oil in a nonstick skillet on medium-high heat. Slice the potatoes and onions and season with salt and pepper. Once oil is hot, add the onions and potatoes and fry for 6-7 minutes. The potatoes will be golden brown when they're done. Top with parsley and season salt for an added yum to your tum!

Shrimp & Grits

Okay, now I can't be the only person that craved things I wouldn't otherwise eat unless I was pregnant. This is one of those in the middle of the night cravings. I absolutely hated grits! I thought they were bland, tasteless, and pointless, however I needed to have them badly! My handsome husband created to the most delicious, creamy, and tasty grits that I still enjoy to this day. Let's just say I'm a HUGE fan of grits now! I ate them so much that my now 2-year- old daughter eats them every day for breakfast!

2-3 cups of water
1 lb. cleaned, deveined shrimp
4 package of instant grits
1 stick of butter
1 cup of heavy cream
1 tsp. of tarragon
1 tbsp. of Old Bay seasoning
1 cup of shredded smoked Gouda cheese (ask your local deli where to find this
because it's a must have in this recipe)!

Boil water on high and add grits, salt, and pepper. Turn heat down to medium-high and let grits cook. In a small sautéing pan, add ½ stick of butter and add shrimp. Sprinkle with Old Bay and tarragon and let cook for 2-3 minutes. The shrimp are done when they're a light pink color. Remove from heat so they won't overcook otherwise they'll be extra chewy! Now back to the grits! Add heavy cream and smoked Gouda and stir until cheese is melted. Top grits with shrimp, sprinkle with Old Bay and tarragon and WA-LA! Tasty, tasty, tasty!!!

Pig in a "Zanket"

This is one of my husband's cravings. He went to the store and came back with Italian sausage and zucchini. I was curious to see what in the world he was planning to do with this and he created an interesting twist on a childhood favorite we know as pig in the blanket.

1 Italian Sausage
1 Zucchini (sliced thinly)
Sliced Mozzarella Cheese
Melted Velveeta Cheese
Red Pepper Flakes
1/2 Cups Canola Oil

Heat oil on medium-high heat and sauté' zucchini until lightly browned. Place on paper toweled lined plate until the remaining recipe is complete. Pan fry the sausage and sprinkle with parsley and red pepper flakes for about 7 minutes. Place a sliced piece of sausage on a slice of zucchini top with mozzarella & Velveeta cheese.

My husband and I were ecstatic when we discovered we were expecting our 2nd child! I just knew we were having a boy because my pregnancies were so different. Well, to our surprise we were having another girl and trust me when I say my cravings multiplied x10!


Trimester 2: Shrimp & Grapes! (Lunch Foods)

Fruit Loop Fried Shrimp

Okay, now I know you all are probably thinking, "What in the world"?! This was a craving a friend of mine had during her pregnancy. Of course she wanted the cereal, (with milk), and a side of shrimp to go with it. Try this recipe my husband came up with and prepare to be pleasantly surprised! If you've ever had coconut shrimp and liked it, then you'll probably like this as well.

2 lb. med. fresh shrimp, cleaned
1 cup fish fry
1 cup dry white wine
2 teaspoon salt
1 teaspoon pepper
2 tbsp. of Old Bay seasoning
2 cups smashed Fruit Loops
1/3 cup of Canola oil

In a medium bowl, combine fish fry, salt, pepper and shrimp. Heat oil in a large non-stick skillet on medium-high heat. Toss shrimp in batter and add to skillet. Allow to cook for 2-3 minutes until shrimp are golden brown. Remove and sprinkle with fruit loops. Don't knock it 'til you try it!

Down South Hot Wings with Sour Cream Ranch Sauce

Everybody loves chicken and if they don't they should! This recipe came about one night when my husband and I were at home relaxing about to watch a movie. Instead of ordering wings and leaving the comfort of our home, we decided to make our own version of good ole' Southern fired hot wings. Trust me when I say, if you love spicy food, this is a must have!

5 lbs. chicken wings
Your favorite brand of hot sauce
1 tsp. Chili powder
1 tsp. Cumin
Crushed red pepper flakes
Dry Ranch dressing mix (2 packets)
Canola Oil

Clean and marinate wings in hot sauce, cumin, and chili powder while 1 inch of canola oil heats up in a non-stick skillet on medium-high heat. Fry chicken until golden brown and drain on a paper towel lined plate. Toss chicken in hot sauce and 1 packet of the ranch seasoning. Go ahead, taste's good huh?! Oh, but wait until you try it with the sour cream ranch sauce!

Sour Cream Ranch Dip
1 packet Hidden Valley Ranch seasoning
16 oz. sour cream
1 cup shredded cheddar cheese
1 package of real bacon bits (imitation just won't do)

Combine all of the ingredients in a medium sized bowl and chill in the refrigerator for 30 minutes to an hour. You can eat it once the ingredients are blended, however it taste so much better once they've had a chance to marry. The dip is the perfect cooling agent for the Oh-So spicy Southern fried hot wings!


As mentioned in the introduction, guacamole was the craving that created the inspiration for this book. My husband would make large bowls of this delectable treat almost weekly. I think it's pretty clear by now that my husband spoiled/spoils me with food! Thanks my love!

4 large ripe avocados
(You'll know they're ripe and ready because they'll be soft when pressed)
1 tomato chopped
1 lemon
onion diced
cup ranch dressing
Salt and pepper

Mix the avocados, onion, tomato, ranch, salt, pepper and juice from the lemon in a medium sized bowl. Guacamole should be creamy and ready to eat!

My Favorite Salad!

I craved salad every single day during my pregnancy! This salad has a mix of ingredients that you will be sure to love and enjoy before, during, and after pregnancy.

1 bowl of spinach leaves
(much healthier than iceberg lettuce)
¼ onion sliced
1 boiled chopped egg
½ handful of shredded cheese of your choice
1 handful of mushrooms sliced
1 package of raisins or sliced grapes
1 handful of croutons
Ranch dressing
1 tbsp. of the guacamole or sliced avocado

Bowtie Pasta Salad with Capers

Pasta is a must have in our house. You would think we were Italian's by the amount we eat every week. After eating pasta every way known to man, I came up with a recipe that gave my beloved pasta an interesting kick!

1 box of Bowtie Pasta
(any pasta works fine)
1 tomato diced
1 cup Ranch dressing
2 tbsp. of Capers
1tbsp. of Olive Oil
Salt & pepper

Boil pasta and olive oil in a large pan for 10 minutes and drain. Add the remaining ingredients and toss lightly. Allow salad to chill in the refrigerator for 30 minutes- 1 hour then enjoy with your favorite crackers!

Sweet Cornbread & Chicken Soup

This is another recipe from home that I loved as a little girl. My mother ate sweet Jiffy cornbread with everything and I do mean everything; cereal, salad, soup, pasta, yogurt, chicken; you get the idea, EVERYTHING! I on the other hand despised it, but pregnancy craved it! I had no choice except to suppress my craving and make this quick and easy recipe my mother used to make for my sister Zirconia and I!

1 can of Cream of Chicken soup
1 box of Jiffy cornbread mix
1 egg
1 cup of water
1/3 cup of milk
½ stick of butter
Salt & pepper

Cornbread: Preheat oven to 400*. Place butter in a non-stick pan and allow melt in the oven. While butter is melting, blend cornbread mix, egg, and milk until smooth. Drizzle the melted butter in the mixture then spoon all of it into the pan. Bake for 15-20 minutes or until it's golden brown.

Soup: While cornbread is baking, empty Cream of Chicken in a pan and add 1 cup of water. Heat the two on medium heat until smooth and creamy. Reduce heat to low, add salt & pepper and simmer until cornbread is done.

Place a slice of cornbread in a bowl and spoon the soup mixture on top. De-li-cious!!!!

Plastic Bag Garlic Shrimp

Okay, now I know y'all saw the name of this recipe and made a "what in the world"? face, but once you read it and taste it, you'll understand why the plastic bag is needed! One Sunday afternoon, I was craving shrimp and this was the result of that craving. My husband steamed some shrimp, put them in plastic bags and handed them to me. When I tell you I was in heaven right there on my living room couch?! They were absolutely heavenly!

WARNING: Paper towels, wet wipes, and bottled waters needed!

3 lbs. of shrimp, in shells
1 stick of butter
1 ½ cups of water
2 cloves of garlic
Old Bay seasoning

Boil water on high and add butter, garlic and Old Bay seasoning. Add shrimp and stir gently. Cover and allow them to steam for 7 minutes or until shrimp are light pink in color. Place 4 plastic bags inside of each other and pour the contents of the pan inside. Grab a roll of paper towels, a box of wipes, some bottled waters and prepare yourself for the loveliness you're about to enjoy!

Suck the Head Crawfish!

Don't judge me and yes the pun is intended! Now that your head is in the gutter, let's get back to eating! Okay, Okay, seriously back to cooking! It was a hot summer night in Dallas. The sun was making its descent into the Western sky and Robert and I were enjoying it all. The only thing that made this romantic evening better, was some delicious food! We decided on something spicy, messy, and tasty and crawfish helped to end the night superbly!

5 lbs. of live crawfish
1 box of crab or shrimp boil
6 lemons
10 ears of corn, halved
6 small or new potatoes
Old Bay seasoning
1 bag of Shrimp/Crab boil

Start by rinsing your crawfish with water and salt. Be sure your crawfish are alive when placed in the boiling water. Place the crab boil in a large pot filled with water. Once water boils add potatoes and cook for 5 minutes. Add crawfish and corn and turn stove off. Let them sit in the water for 30 minutes and remove once crawfish appear fire engine red. Serve on a large open platter and suck the head first! All the juicy goodness is in there! Proceed to the tail and enjoy the sweet, tender meat inside! Don't be scared, I mean the steps to eating the crawfish are probably how most of ended up pregnant in the first place! So go ahead and enjoy yourself, I know I did!

Mushrooms in Creamy Smoked Gouda Cheese Sauce

Rob and I absolutely LOVE mushrooms! This is Rob's craving because I had no intention of eating cheese named Gouda, but to my surprise I became hooked! It's a must have on our weekly grocery list!

1 pkg. of fresh mushrooms
1 cup of shredded Smoked Gouda cheese
1 cup of heavy cream
1 cup of beef broth
1 tbsp. of butter

Heat butter in a non-stick saute' pan on medium heat then add mushroom. Let mushrooms brown then slowly add heavy cream and beef broth. Bring to a boil and let sauce reduce for 5 minutes. Slowly add cheese and stir consistently until its melted thoroughly. This can also be used as a sauce on other meals, but I enjoyed it just fine by itself!

Excerpted from Milkshakes and Egg Rolls! by Semone A. Morand. Copyright © 2013 Semone A. Morand. Excerpted by permission of AuthorHouse.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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