Mothers Day Recipes

Mother’s Day is coming up (May 12), which means it’s time to show your appreciation for your mom, wife or other mother in your life. 

We don’t normally think of Mother’s Day and recipes in the same sentence, but one of the easiest ways to show your love is by taking over the cooking duties for your Mother’s Day breakfast, brunch, lunch or dinner.  Since the mom usually does the cooking in the household, having the husband and/or kids cook the Mother’s day meal can be tricky. 

Quick and easy Mothers Day recipes are the key for a successful cooking venture in the kitchen. Whether you are a novice or expert, here are several delicious and easy recipes that I hope you will try this Mother’s Day, or anytime for that matter.

Easy Mothers Day Recipes:

Basic Mimosa

What you need: orange juice, chilled champagne, chilled

What you do: Fill a chilled champagne flute (any glass will do) halfway with orange juice.  Slightly tilt the glass and pour in champagne to the rim; serve.  May add small amount of crushed ice in bottom of glass in lieu of using chilled glasses.

Breakfast Skillet

What you need: 1lb bulk pork sausage 1/2 c chopped onion 4 oz canned mushrooms, sliced 5 cups hash brown potatoes, frozen 1/2 cup chopped green pepper 1/4 t salt 1/8 t pepper 4 large eggs 1 c cheddar cheese, shredded salsa

What you do: In a large skillet, brown sausage.  Add mushrooms, onion, green pepper, hash browns, salt and pepper.  Cook for 15-20 minutes over med-high heat or until potatoes are nicely browned.  Beat eggs and pour over potatoes.  Sprinkle cheese over mixture.  Cook, covered, on low heat for 12-15 minutes, or until eggs are set and cheese is melted.  Serve with salsa on the side.  Salt and pepper to taste.

Easy Blueberry Pancakes

What you need: 11/3 c flour 2 T sugar 1 c milk 3 T vegetable oil 2 t baking powder 1/2 t salt 1 egg, beaten 2/3 c blueberries

What you do: Mix flour, sugar, salt and baking powder in a large bowl.  Add egg, oil and milk and mix until slightly moistened.  Mix blueberries into batter.  Lightly oil griddle or frying pan.  When oil is hot, drop large tablespoons of batter onto griddle/pan.  Cook until edges of batter appear dry.  Flip pancakes and cook until lightly browned on bottom.  Serve with butter and syrup of choice.

Breakfast Bake

What you need: 32 oz bag frozen hash browns 8 eggs, beaten 1 medium onion, chopped 1 green pepper, chopped 11/2 c cooked ham, chopped 11/2 c sharp cheddar cheese, shredded 2-3 T olive oil salt and pepper to taste

What you do: Preheat oven to 350 degrees.  Heat oil in a large skillet.  Add hash browns, green pepper and onion and cook until potatoes are nicely browned.  Layer bottom of a lightly greased 9 x 13 inch baking pan with potato mixture.  Add salt and pepper.  Layer ham over potatoes.  Pour eggs evenly over ham and potatoes.  Top with cheddar cheese.  Cover with foil and cook for 30 minutes; serve.

Orange Sunshine Smoothie

What you need: 1 (6oz) can frozen orange juice 1 c vanilla ice cream 12 ice cubes 1 T sugar 1 c water

What you do: Blend all ingredients in blender until frothy; serve.

Cinnamon-Raisin Buns

What you need: 2 eggs, beaten 2 c flour 1/2 c milk 1/2 t cinnamon, ground 3 T butter 3/4 c sugar 1 c dark seedless raisins 1 t vanilla extract 1 T baking powder

What you do: Preheat oven to 325 degrees.  In a large bowl, mix 1/2 c sugar (you’ll use the other 1/4 cup later) flour, and baking powder.  Cut in butter to the mixture.  In another bowl, combine vanilla, eggs and milk.  Add combination plus the raisins to the first bowl and mix until slightly moistened.  Drop by soup spoonfuls onto greased baking pan.  Mix the remaining sugar with the cinnamon and sprinkle on the buns.  Put buns in oven and bake for 18 to 23 minutes, or until buns are golden brown.

Easy Crab Cakes

What you need: 1 lb lump crab meat 2 large eggs, beaten 1 T orange juice 1/2 cup saltine crackers, crumbled 1/4 c butter 2 t onion, minced 1 T celery, chopped fine 1/8 t salt 1/8 t pepper

What you do: In a medium bowl, blend together orange juice, eggs, onion, celery, salt and pepper.  Add crab and crackers and mix.  Melt butter in a large skillet.  Form 4 patties from crab mixture and place in skillet.  Cook over medium heat for 10 -12 minutes, or until golden browned on both sides.  Serve with lemon and/or Louisiana style hot sauce.

Italian Style Baked Cod

What you need: 1 lb cod fillets 14.5 oz can Italian style stewed tomatoes, diced and undrained 1/4 c lemon juice 2 t dried parsley

What you do: Place cod fillets in a casserole dish.  Combine all other ingredients and pour over cod.  Bake uncovered in a 400 degree preheated oven for 15-20 minutes.  Serve with rice.

Author: Reggie Bean

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