Mothers Day Recipe - Breakfast In Bed For Mom!

Mothers Day Recipe - Breakfast In Bed For Mom!

Mothers day is coming and you are looking for a Mothers Day Recipe! What better way to spoil mom than by giving her breakfast in bed. This is why our first Mothers Day Recipe is a breakfast recipe.

Crispy Peach Breakfast Cup

What You Need:

• 1/2 C canned peaches in light syrup, drained
• 1/8 t ground cinnamon
• 1/2 C vanilla yogurt, frozen
• 1/4 C honey oats and almond cereal

How to Make It:

1. Place the peaches into a microwave safe bowl.
2. Sprinkle the cinnamon over the peaches covering them well.
3. Place the bowl in the microwave for 30 seconds on high or until the peaches are warmed through.
4. Place the yogurt into a serving dish.
5. Add the warmed peaches to the dish.
6. Sprinkle the top with the cereal.

Makes 1 serving

This makes a great breakfast for Mom on her special day. Serve it to her in bed with a nice hot cup of tea, flowers and her special card.

Here is another tasty mothers day recipe!


Strawberry Topped Cinnamon Rolls

What You Need:

• 1 (16 oz.) pkg. hot roll mix
• 4 T of sugar, divided
• 1 C warm water (120-130 degrees)
• 1 egg, lightly beaten
• 2 T + 1/2 C butter, softened and divided
• 2 C frozen strawberries, sliced
• 1/2 C brown sugar, packed
• 1/2 C light corn syrup
• 2 t ground cinnamon

How to Make It:

1. Set the oven temperature to 375 degrees allowing the oven to heat.
2. Place the hot roll mix including the yeast packet into a mixing bowl.
3. Add in 2 T of the sugar.
4. Pour the warm water into the bowl.
5. Add the egg and 2 T of the softened butter.
6. Blend the ingredients together well until it forms a soft dough.
7. Flour a flat surface lightly.
8. Turn the dough onto the flour and knead for 5 minutes or until smooth.
9. Cover the dough with a kitchen towel and allow it to stand for 5 minutes.
10. Place the strawberries, brown sugar, corn syrup and remaining butter into a saucepan.
11. Place the saucepan over medium heat and bring the mixture to a steady boil.
12. Stirring continuously, cook the mixture for 3 minutes.
13. Pour the mixture into the bottom of an ungreased 13x9 baking dish.
14. Lightly flour the flat surface again and roll the dough out into a rectangle.
15. Place the remaining sugar into a small mixing bowl.
16. Sprinkle in the cinnamon and toss to combine well.
17. Sprinkle the mixture over the entire piece of dough.
18. Starting with the long side, roll the dough up into a jelly roll.
19. Pinch the seam to seal then cut into 12 slices.
20. Place cut side down over the top of the strawberry sauce in the prepared pan.
21. Bake 22 minutes or until the rolls are a golden brown.
22. Invert onto a serving platter.

Makes 1 dozen rolls

It's a guarantee that Mom will be surprised when you serve her one of these little treats. Add a cup of coffee or tea and it will be a breakfast she will always remember. Fresh strawberries or fresh or frozen rhubarb can also be used.

Now for the last mothers day recipe:


Mother's Day Breakfast Biscuit

What You Need:

• 1/2 C of cold whole milk
• 1 egg
• 2 C of flour
• 1 1/2 t baking powder
• 1 t salt
• 1/2 t ground sage
• 1/4 t pepper
• 3/4 C chilled unsalted butter, cut into pieces

How to Make It:

1. Set the oven temperature to 425 degrees and allow the oven to preheat while preparing the dough.
2. Place the milk in a small mixing bowl.
3. Break the egg into the milk and with a wire whisk blend until the ingredients are combined together well.
4. Dump the flour into a large mixing bowl.
5. Add the baking powder, salt, sage and pepper.
6. Add in the butter pieces.
7. Using your fingertips blend the mixture until it resembles coarse pea size pieces.
8. Add the milk mixture and stir until moist clumps begin to form.
9. Place a little flour on your hands and knead the dough 6 times or until it holds together well.
10. Flour a flat surface and roll out the dough to 1/2 inch thickness.
11. Flour a round cutter and cut out 12 biscuits.
12. Place the dough rounds on a lightly greased baking sheet.
13. Bake 10 minutes or until golden brown.

Makes 12 biscuits

Preparation time: approximately 15 minutes
Baking time: approximately 10 minutes
Total time: approximately 25 minutes

These biscuits will have Mom wondering just how hard you worked to make them. Add a slice of bacon or ham and an egg and she will have the perfect breakfast biscuit. Have extras? Give Mom a chicken salad sandwich at lunch too.

Well, I'm sure with this Mothers Day Recipe you are all set to spoil mom on Mother's Day! Have fun.

Food For Easter - Spring Sautéed Fruit Medley

Food For Easter - Spring Sautéed Fruit Medley

Well, it is a bit late for food for Easter now, so here is one last recipes if you are still looking for something tasty and special.

Spring Sautéed Fruit Medley

What You Need:

• 3 T of extra virgin olive oil
• 1 small onion, chopped
• 1 1/2 t fresh gingerroot, minced
• 1 C apricots, chopped
• 1 C pears, chopped
• 1 C pineapple, chopped
• 1 C apples, chopped
• 2 T lime juice
• 2 T of brown sugar

How to Make It:

1. Place the olive oil into a skillet.
2. Position the skillet over medium heat.
3. Place the onion and garlic in to the heated oil.
4. Stirring continuously, cook for 1 minute.
5. Stir in the apricots, pears, pineapple and apples pieces.
6. Continue cooking for 4 minutes or until the fruit is tender.
7. Adjust the heat setting to low.
8. Pour the lime juice into the skillet with the fruit.
9. Sprinkle in the brown sugar and stirring continuously cook an additional 2 minutes or until the brown sugar is completely dissolved.

Serves: 6

There are numerous combinations of fruit that you can use to make this delicious side dish. Try bananas, oranges, grapefruit, mangos, nectarines or even papayas. Mix and match them until you find the perfect taste for your family.

Well, food for Easter means different things for different people, I hope you enjoy your Easter and have a very blessed Easter.

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Easy Holiday Recipes - Easter Food

Easy Holiday Recipes - Easter Food

Here are a few more of my Easy Holiday Recipes for Easter. I hope you will enjoy them. I am convinced your family and friends will love them.">

Down Home Farmer’s Biscuits

What You Need:

• 1 stick of unsalted butter, melted and divided
• 2 C of flour
• 3 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1/2 t sugar
• 4 T of cold unsalted butter, cut into pieces
• 3/4 C buttermilk

How to Make It:

1. Allow the oven to preheat to 450 degrees.
2. Brush 2 T of the melted butter over the entire bottom of a baking sheet.
3. Sift the flour, baking powder, baking soda, salt and sugar together into a large mixing bowl.
4. Cut in the cold butter pieces with a pastry blender until the lumps are the size of small peas.
5. Slowly begin to add the buttermilk while tossing with a fork.
6. Add only enough buttermilk so that the dough begins to hold together for a few seconds.
7. Add an additional 1/2 T of buttermilk so that the dough holds together as a soft dough.
8. Flour your hands and knead the dough 6 times in the bowl.
9. Sprinkle a little flour onto a flat surface and turn the dough onto the surface.
10. Pat out the dough to form a rectangle about 1/2 in. thick.
11. Cut out the biscuits with a round cutter.
12. Place the biscuits on the prepared baking sheet.
13. Bake 10 minute or until a nice golden brown.
14. Use the remaining melted butter to brush the tops of the biscuits after removing them from the oven.

Serves: 12 biscuits depending on the size

Always remember when making buttermilk biscuits to handle the dough as lightly as possible. This will keep the biscuits from becoming tough during the baking time. If there is too much dough to knead it in the bowl lightly flour a flat surface along with your hands. Place the dough on the floured surface and knead as directed above.

Easter Dumpling Dinner

What You Need:

• 3 lbs. ham, cooked
• 1 t salt
• 4 C dried tart apples
• 3 T of brown sugar
• 1 onion, chopped fine
• 2 C of flour
• 4 t baking powder
• 1/2 t salt
• 1/2 t pepper
• 1 large egg, beaten
• 3 T unsalted butter, melted
• 1/2 C milk

How to Make It:

1. Lay the ham into the bottom of a large cooking pot.
2. Sprinkle the salt over the ham then cover completely with water.
3. Place the cooking pot over high heat and bring the water to a steady boil.
4. Once boiling, reduce the heat to low and simmer the ham for 2 hours or until tender.
5. Place the apples into a large mixing bowl.
6. Cover completely with water and allow the apples to soak for 2 hours.
7. After 2 hours add the apples and the water they soaked in to the pot with the ham.
8. Sprinkle the brown sugar into the water.
9. Add the onions and up the heat to high.
10. Bring the mixture back to a rapid boil.
11. Reduce the heat again to low, cover and allow the mixture to simmer 1 1/2 hours.
12. Sift the flour into a large bowl.
13. Sift in the baking powder, salt and pepper.
14. Add in the egg and butter.
15. Slowly add in the milk but only enough of the milk to moisten the dry ingredients with, being sure to continuously stir as you add it in, and the batter should be stiff.
16. Uncover the cooking pot and turn the heat to medium.
17. Allow the mixture to come to a brisk steady boil.
18. Drop the batter by spoonfuls into the boiling liquid.
19. When all the batter has been added, cover the pot and cook 15 minutes.

Serves: 8

Now follows a very tasty and fun easy holiday recipe for Easter!

Hippity Hop Salad

What You Need:

• 6 C fresh sweet potatoes, peeled and cubed
• 1 C mayonnaise
• 1/2 C brown sugar, firmly packed
• 1 C pecans, toasted and chopped
• 1/2 C raisins

How to Make It:

1. Place the cubed potatoes into a large saucepan.
2. Completely cover the potatoes with water.
3. Place the pan over medium heat and bring the water to a brisk steady boil.
4. Reduce the heat to low and simmer the potatoes for 10 minutes or until the potatoes are fork tender.
5. Drain the potatoes well and allow them to cool for about 5 minutes.
6. Put the mayonnaise into a small mixing bowl.
7. Dump the brown sugar in with the mayonnaise and stir until well combined.
8. Fold in the pecans and raisins until well coated.
9. Place the potatoes into a serving bowl.
10. Add the mayonnaise mixture and stir to coat the potatoes well.
11. Cover the bowl and chill in the refrigerator at least one hour before serving.

Serves: 8

If you can't find toasted pecans at your local supermarket you can toast them yourself pretty easy. Heat the oven to 350 degrees. Place the pecans (pecan halves work best) in a single layer on a rimmed baking sheet. Place the pecans in the oven for about 6 minutes, stirring them often, until the pecans are nice golden brown. Allow them to cool enough to work with. Use a sharp knife or a chopper to chop the nuts to desired size.

An now for even more fun. This is really an easy holiday recipe that the kids will love!

Grape and Gum Drop Salad

What You Need:

• 1 lb. gum drop candies
• 1 lb. seedless grapes, halved
• 1 C mini marshmallow
• 2 C crushed pineapple, drained
• 1 C pecans, chopped
• 2 t lemon juice
• 2 t water
• 3/4 C pineapple juice
• 2/3 C sugar
• 1 t vinegar
• 1/4 C flour

How to Make It:

1. Place the gum drops and grapes together in a mixing bowl.
2. Add the marshmallows and toss to combine with the other ingredients.
3. Fold in the pineapple until well combined.
4. Add the pecans and stir until all the ingredients are mixed together well.
5. Place the lemon juice and water together in a saucepan.
6. Pour the pineapple juice into the pan with the other ingredients.
7. Add the sugar and the vinegar and stir until well combined.
8. Place the pan over medium heat and bring the mixture to a boil.
9. Slow stir in the flour and continue stirring until the sauce is thick about 5 minutes.
10. Remove the sauce from the heat and allow it to cool to almost room temperature.
11. Pour the sauce over the mixture in the mixing bowl.
12. Stir to cover the ingredients well with the sauce.

Serves: 6

You must allow the sauce to cool before adding it to the salad. If the sauce doesn't cool enough the gum drops and marshmallows will melt. To test the sauce to see if it's cool enough tough the sauce lightly with your fingertip. The sauce should not feel hot or cold to the touch when it is ready to be mixed into the salad.

and now for the veggie part of our easy holiday recipes for Easter.

Steamed Veggies with Honey Sauce

What You Need:

• ½ C carrots, cut into 2 in. sticks
• 1 C broccoli
• 1 C cauliflower florets
• 2 T honey
• 2 T Dijon style mustard
• ½ t dill weed, dried

How to Make It:

1. Place the carrots into a large saucepan and cover with water.
2. Position the pan over medium heat and allow the water to come to a brisk boil.
3. Reduce the heat to low, cover and steam 10 minutes.
4. Add the broccoli and cauliflower to the pot and continue steaming for 8 minutes.
5. Drain the vegetables well in a colander then place in a serving bowl.
6. Place the honey in a small mixing bowl.
7. Add in the mustard.
8. Fold in the dill weed and continue stirring until the ingredients are incorporated together well.
9. Pour the honey mixture over the vegetables just before serving.

Serves: 6

These vegetables are easy to make and everyone will eat them up. Add snow peas or Brussels sprouts if you like for something a little different.

Golden Baked Green Beans

What You Need:

• 1 T of bacon grease
• 1 C onion, sliced
• ½ lb. processed cheese, cubed
• ¼ C milk
• 2 (9 oz.) pkgs. Frozen cut green beans, thawed
• 4 bacon slices, cooked crisp and crumbled
• ¼ C almonds, slivered
• ¼ t pepper
• ½ C butter flavored crackers, crushed

How to Make It:

1. Set the oven to 350 degrees and allow the oven to heat while preparing the beans.
2. Place the onion slices into the reserved bacon grease over medium heat.
3. Cook the onion slices, stirring occasionally for 5 minutes or until tender.
4. Stir in the cheese and milk.
5. Stirring constantly cook until the cheese has completed melted about 5 minutes.
6. Stir in the green beans until covered with the cheese sauce.
7. Add the bacon and almonds and stir to combine.
8. Sprinkle the pepper into the mixture and stir until incorporated into the ingredients.
9. Remove the pan from the heat and spoon the mixture into an ungreased 1 ½ qt. casserole dish.
10. Sprinkle the top with the crushed crackers being sure to go to the edge of the dish.
11. Bake 15 minutes or until bubbly around the edges.

Serves: 6

If you don't have butter flavored crackers use regular saltine crackers and dap the top of the casserole with 4 or 5 small pieces of butter.

And now for something sweet as part of our easy holiday recipes for Easter.

Orangey Banana Casserole

What You Need:

• 6 bananas, peeled and cut in half lengthwise
• 1/2 C Mandarin orange sections
• 1 T brown sugar
• 2 T of orange juice
• 2 T of lemon juice

How to Make It:

1. Set the oven temperature to 350 degrees and allow the oven to heat while preparing the casserole.
2. Lightly spray a 13X9 casserole dish with a non stick cooking spray.
3. Layer the bananas in to the casserole dish.
4. Spread the orange segments over the top of the bananas.
5. Sprinkle the brown sugar evenly over all the fruit.
6. Place the orange juice into a small mixing bowl.
7. Add the lemon juice and whisk to combine.
8. Pour the mixture over the fruit in the casserole dish.
9. Bake the casserole for 30 minutes.

Serves: 6

This fruit casserole is an easy yet delicious addition to any Easter table. If you don't have any orange juice on hand use the juice from the Mandarin orange sections instead. Maraschino cherry halves can also be added to this casserole.

Edible Easter Egg Baskets

What You Need:

• 12 frozen puffed pastry shells
• 12 medium eggs
• 12 slices of ham, fully cooked
• 1 C of butter
• 6 egg yolks
• 1/4 C lemon juice
• 1/4 t cayenne pepper

How to Make It:

1. Bake the pastry shells according to the package directions but not for the full amount of time.
2. Undercook the shells just slightly they need to be a very light brown when you remove them from the oven.
3. Set the oven temperature to 325 degrees if that is different from the temperature used to bake the shells.
4. Allow the shells to cool enough to handle then cut off the tops and remove the pastry dough inside being careful not break or make any holes in the shells.
5. Place the shells on a rimmed cookie sheet.
6. Crack the eggs and place the contents of each into each shell.
7. Bake 18 minutes or until the eggs are set.
8. Remove and set aside
9. Melt the butter in a saucepan over low heat.
10. When completely melted remove the pan from the stove and allow it to cool for 5 minutes.
11. Place the egg yolks and lemon juice into the blender.
12. Sprinkle the cayenne pepper into the blender.
13. With the blender on high speed carefully pour the cooled butter into the mixture.
14. Allow the mixture to blend for 30 seconds after all the butter has been added making sure the mixture is thickened before removing.
15. Pour the mixture into a double boiler pan over low heat until ready to serve.
16. Place a piece of ham on a plate.
17. Place the shell with the egg onto the ham.
18. Pour the sauce over the top just before serving.

Serves: 12

These are perfect served at an Easter brunch. Try Canadian bacon instead of ham for something a little different.

Well, now you have all the Easy Holiday Recipes For Easter to treat your family and friends. Of course you can find even more at the site All Our Recipes & More on the Easter Holiday Recipes Page. While your there have a look at all the other fun recipes as well.

Food For Easter - Meat Recipes For Easter

Food For Easter - Meat Recipes For Easter

In our family, food for Easter always include a tasty meat dish. The Food For Easter Recipes I'm giving you are a few of our firm favorites. I hope you will enjoy them!

Mustard Herb Roasted Lamb

What You Need:

• 1 (5 lb.) rack of lamb, trimmed
• 1 t salt
• 1 t pepper
• 3 T canola oil
• 6 T of Dijon style mustard
• 1 C Italian style breadcrumbs
• 6 T Parmesan cheese, grated
• 3 cloves of garlic, peeled and minced
• 3 t rosemary

How to Cook It:

1. Set the oven temperature to 450 degrees and allow the oven to heat up.
2. Line a large roaster pan with aluminum foil.
3. Sprinkle the rack of lamb with the salt and pepper being sure to cover the entire piece of meat.
4. Place the canola oil in a skillet over medium heat and allow the oil to heat.
5. Place the rack of lamb carefully into the hot oil.
6. Brown the lamb carefully on all sides for about 6 minutes per side.
7. Remove the browned lamb from the skillet and place in the lined roaster pan.
8. Brush the mustard evenly on all sides of the lamb.
9. Place the breadcrumbs into a bowl.
10. Sprinkle the cheese into the bowl with the breadcrumbs.
11. Add in the garlic and the rosemary.
12. Toss the mixture together until well blended.
13. Use your fingers to press the breadcrumb mixture into the top of the lamb.
14. Roast the lamb for 15 minutes for medium rare, 22 minutes for medium or 25 minutes for well done.
15. Allow the lamb to rest for 10 minutes before carving.

Serves: 8

When you purchase a rack of lamb most often it has been already trimmed. If it is not the method to trim it is simple. Cut between the rib bones and scrape the meat off exposing the bottom 3 inches of the bone. Do this at the thick end so you can easily carve off the individual chops when you are ready to serve.

Wine Basted Rib Eye Roast

What You Need:

• 1 (5 lb.) boneless rib eye roast, at room temperature
• 4 cloves of garlic, peeled
• 1/2 C soy sauce
• 1 t pepper
• 1 large onion, peeled and diced
• 1 1/2 C red wine
• 1 C beef broth

How to Make It:

1. Place the oven temperature at 450 degrees and allow the oven to preheat.
2. Cut the garlic cloves into six slices each.
3. Cut 1 in. deep slits into the roast and place the garlic into the slits.
4. Rub the roast with soy sauce to completely cover.
5. Sprinkle the pepper over the entire roast.
6. Place the prepared roast into a large roaster pan.
7. Sprinkle the diced onions around the roast in the pan.
8. Roast in the oven for 30 minutes being sure to baste the roast every 10 minutes with the red wine.
9. After 30 minutes, reduce the oven temperature to 350 degrees.
10. Continue roasting for 1 1/2 hours or until a thermometer inserted into the roast reaches 160 degrees, being sure to baste the roast about every 15 minutes.
11. Remove the roast to a serving platter.
12. Cover loosely with aluminum foil and allow it to stand 20 minutes.
13. Skim the fat from the top of the juice in the roasting pan.
14. Pour the remaining wine and the broth into the roasting pan.
15. Place the roasting pan on the stove top over medium high heat.
16. Deglaze by stirring to dislodge any brown bits from the bottom of the pan.
17. Simmer for 2 minutes, then remove and pour into a serving dish.
18. Serve the carved pieces of beef with juice spooned over each piece.

Serves: 6

A rib eye roast is a standing rib roast that has been removed from the bone and tied. It is a very tender piece of meat and has more flavor than tenderloin. Using wine to baste the meat gives it flavor and helps it to remain moist. A dark stout beer can be used in place of the wine if you prefer. The beer will give it more of stout taste where the wine will give it a slightly sweeter taste.

Pineapple Papaya Tenderloin

What You Need:

• 1 (4 lb.) pork tenderloin
• 1 C papaya, diced
• 2/3 C soy sauce
• 1/2 C pineapple juice
• 6 scallions cut into pieces
• 1/2 fresh cilantro leaves, packed loosely
• 3 garlic cloves, peeled
• 3 T ginger
• 4 T honey
• 4 T of rice vinegar
• 2 T sesame oil
• 2 T red pepper flakes
• 3 T canola oil

How to Make It:

1. Rinse the tenderloin and pat dry with paper towel.
2. Trim away any fat and iridescent silver skin.
3. Tuck the thin tail under the pork to from a cylinder and tie the tail with kitchen string or with toothpicks.
4. Place the papaya into the blender.
5. Add the soy sauce and pineapple juice to the papaya.
6. Place scallions, cilantro, garlic and ginger into the blender.
7. Pour the honey and vinegar into the mixture.
8. Add the sesame oil and sprinkle in the red pepper flakes.
9. Cover the blender and puree until very smooth.
10. Pour the mixture into a large covered container or a large sealable bag.
11. Place the meat into the mixture.
12. Close and turn the container to cover the meat with the marinade.
13. Marinate for at least 1 hour at room temperature or for up to 8 hours in the refrigerator being sure to turn occasionally to keep the meat coated.
14. Place the oven temperature on 425 degrees.
15. Line a large roasting pan with aluminum foil.
16. Place the canola oil into a large skillet over medium heat and allow the oil to heat.
17. Sear the tenderloin on all sides for 3 minutes or until browned.
18. Place the tenderloin into the prepared roasting pan.
19. Roast for 25 minutes or until the internal temperature reaches 145 degrees.
20. Allow the tenderloin to rest for 10 minutes before carving.

Serves: 8

Well, with the choice of these three recipes, Food For Easter is almost sorted! Spoil your family and friends with these recipes.