Sometimes it’s hard to find the words to express your admiration for the person who loves you unconditionally. This 12 recipes for Mother’s Day are here to help you tell mom exactly how much you love her.
Let’s get one thing straight: I would never try to get you to plan a stunning spread for your mom this Mother’s Day. That’s just not me.
After she said that was The one who screamed through 26 hours of work to give birth to you. And you was the one who cooked, cleaned, made your bed and lunch at school and defended you every time the neighborhood bully beat you up. And she even yelled down the bully’s mom, Stella, who happened to be her best friend once, when Stella tried to blame her for her child’s torn earlobe. (Too oddly specific?)
But like I said, no fault here. Just a bunch of mom-approved, mom-adored recipes that pretty much scream, “I love you.”
Happy Mother’s Day to the real heroes of our lives.
Baked French toast is essentially bread pudding for breakfast. I love french toast (baked or not) and bread pudding more than anything else (except maybe my kids).
Recipe
This recipe is AMAZING!!! Tastes like blueberry bread pudding to me… insanely delicious.
I made 3 in the first week I tried the recipe and shared 2 with other families. One was an Afghan family with 7 children that we met. They weren’t sure what it was when we brought it over, but everyone licked it right away.
So easy and so delicious! I used challah bread.–Nana’s girl
These steel-cut oats with rhubarb applesauce are our newest wake-up call. The sweet-tart and pale pink applesauce with rhubarb will rock your breakfast bowl.
Recipe
This recipe doesn’t need to be fiddly – it’s easy, impressive and delicious. The combination of caramelized onions and feta is classic, especially when paired with puff pastry. It’s a perfect accompaniment to a crunchy green salad.
Recipe
I have to admit that I wasn’t quite sure about the onion tart recipe when I first read it. I just gave it a try because I had puff pastry at home and feta cheese that needed to be eaten right away. However, I had combined the nicest surprise with all the wonderful flavors. Plus, it’s easy as pie to make.– Valentina
Beet hummus is not only the prettiest dip at the party, it’s also healthy and tastes like fresh sumac and smoky root vegetables. You will also love how easy it is.
Recipe
Small Gem Salad. Such an apt name. Made with Little Gem Lettuce, radishes, shallots, walnuts, ricotta salata cheese, and walnut vinaigrette, it really is a little gem of a salad.
Recipe
I was drawn to this salad recipe because I love Little Gem Salad. This salad came together quickly and was loaded with fresh herbs, radishes, and lemon dressing. The ricotta salata added a creamy counterpoint to the herbs and dressing, and the toasted walnuts added nice texture.– Betsy B.
I call this Campari cocktail a bike because once you’re on it, you’re on it, just keep pedaling, take another one.
Recipe
These soufflés with Parmesan and Gruyère are heavenly light and airy. Perfect for a stunning brunch.
Recipe
Fantastic recipe! Don’t be intimidated by a souffle, it’s easy!
I would suggest you cook it until you get a nice dark golden top; Otherwise it’s still a little sticky in the middle and didn’t rise as well as it can be. It froze well and baked up in ramekins in just 25 minutes from freezing.– Helen B
This pan-seared Moroccan salmon is gentle but perfectly seasoned, comes together in minutes, perfect for crazy weeknights but impressive enough to entertain and healthy enough to remind you how good it can taste to take care of yourself.
Recipe
This fried salmon was so delicious! I made it for a dinner I made for my in-laws and they loved it! Another bonus of this great dish is its presentation.-Paulina
Sultry ginger, tangy lemon, hot chilies, and sticky honey are a great combination, and one you should have in the kitchen to transform plain chicken into something really special for those lazy, cozy evenings.
Recipe
This lemon drizzle cake has an intense citrus flavor thanks to the lemon in the batter and the sweet, crunchy glaze that’s drizzled on top.
Recipe
This lemon cake recipe was quick and easy and I would definitely make it again. The ingredients are easily accessible and it makes a perfect dessert or sweet breakfast. If you like lemon, this is the perfect option for you. It’s very tasty, light and lemony; overall a great recipe.– Dylan
This espresso cheesecake is coffee squared. It has an espresso biscotti crust and is filled with a chocolate espresso cream cheese filling. Elegant and refined.
Recipe
This cheesecake is divine, both in taste and texture. Rich, creamy, smooth texture with a great chocolate espresso taste that will leave your guests begging for more. I already feel like a master baker!
I didn’t have espresso cookies or chocolate wafers, so I mixed digestive cookies with a tablespoon of cocoa powder. I made a ganache topping, it was pure decadence. This recipe is going into my treasure trove!–Marni M.
When is Mother’s Day?
In the United States and Canada, and much of the world, Mother’s Day is celebrated on the second Sunday in May. In the UK it is celebrated in March and is often referred to as “Monthering Sunday”.
Still looking for more food ideas for Mother’s Day? Check out our entire collection of Mother’s Day recipes. Let us know your mom’s favorite food in a comment below.
12 Mother’s Day Recipes
The best gift you can give mom is probably some time. That’s why we love it ☞ SIMPLE BREAKFAST SHIFT Recipe that can be made the day before, kept in the fridge overnight, and baked in the morning while you’re hanging out with mom.
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Butter a 1 1/2 quart casserole dish.
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In a large bowl, whisk together the eggs, milk, salt, paprika, and pepper until combined. Fold in the vegetables, mushrooms, tomatoes, red onions, ham, bread, cheddar and Havarti cheese.
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Pour the mixture into the casserole dish and sprinkle with the Parmigiano-Reggiano cheese. Cover the casserole dish with plastic wrap and let rest in the fridge for 1 hour or overnight.
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When ready to bake, preheat the oven to 175°C (350°F) with a rack in the center of the oven. Remove the layers from the refrigerator to rest at room temperature while the oven preheats.
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Remove the plastic wrap, cover the layers with foil and bake for 35 minutes. Open and bake until puffed and set in the center, at an internal temperature of at least 74°C (165°F), an additional 15 to 25 minutes. Leave to rest for 5 minutes before slicing.
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Garnish with Parmigiano-Reggiano and parsley, if you like. Enjoy warm.
Portion: 1portionCalories: 349kcal (17%)Carbohydrates: 21G (7%)Protein: 23G (46%)Fat: 19G (29%)Saturated Fatty Acids: 9G (56%)Polyunsaturated fat: 2GMonounsaturated fatty acids: 6GTrans fats: 0.2GCholesterol: 230mg (77%)Sodium: 970mg (42%)Potassium: 414mg (12%)Fiber: 1G (4%)Sugar: 6G (7%)Vitamin A: 1549ie (31%)Vitamin C: 10mg (12%)Calcium: 367mg (37%)Iron: 3mg (17%)
If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
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