Mother's day Recipes/ideas

My world have been totally rocked this week. I found out on
Thursday that I have to move my brain surgery to this coming Thursday. I had all of these wonderful ideas for recipes that are going to be amazing....but instead I have been going to a million doctor appointments daily. So I am just going to do another list from the amazing bloggers out there. I hope everyone has a wonderful Mother's Day. Squeeze those babies, big or small, of yours extra long. Being a Mother is one of the most amazing blessings in my life.
I love my little munchkins so much.

Breakfast in a Cup

Made Famous ByPaula Deen


For the grits:

  • 2 cups water
  • Salt
  • 1/2 cup quick cooking grits
  • 1 tablespoon butter
  • Half-and-half

For the scrambled eggs:

  • 2 eggs
  • Salt and pepper
  • 2 tablespoon water
  • 1 tablespoon sour cream

For the poached eggs:

  • 1 egg
  • Salt
  • 1 tablespoon vinegar, see Cook's Note*

For the crumbled sausage:

  • 1 pound ground bulk country sausage
  • Grated cheese, for topping
  • Chopped parsley leaves, for garnish

For the grits:


Bring 2 cups of salted water to a boil. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil. Add butter and stir. Reduce the heat and simmer. Let cook approximately

4 minutes, then stir in half-and-half to desired creaminess. Cook grits to taste, up to 30 minutes.

For the scrambled



Have pan heating on stovetop over medium-high heat. Crack 2 eggs into a bowl. Add salt and pep

per, water and 1 tablespoon sour cream. Whisk together. Add butter to pan. Pour in egg

mixture and use spoon to scramble.

For the poached eggs:

Have water boiling in a large pot on stove. Add a sprinkle of salt and 1 tablespoon of vinegar to water. Use spoon to swirl water and drop egg into the middle. Cook for approximately 3 minutes for an over-medium egg. Remove from water. Allow water to drain off the egg before serving.

*Vinegar helps the egg to hold its shape by causing the outer layer of the egg white

to c

ongeal faster.

For the crumbled sausage


Prepare according to package instructions.

To assemble:

Spoon grits into mug, about 2/3 full. Spoon sausage on top of grits. Add poached or scrambled egg. Sprinkle cheese on top thengarnish with parsley.

Made Famous By Barefood Contessa

  • 16 oz pomegranate juice
  • 16 ounces sparkling water
  • 1/2 ounce freshly squeezed lime juice
  • 1 tablespoon superfine sugar

New York Style Coffee

Cake Made Famous By Buns in my Oven Recipe from Baked Explorations

For the crumb topping:

  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cinnamon
  • 1 cup (2 sticks) melted butter
  • 2 1/2 cups all-purpose flour

For the cake:

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 1/4 cups sour cream
  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter the sides and bottom of a glass 9×13 pan. You can use a metal pan, but the edges may get a bit crispy.

To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.

To make the cake, sift the flour, baking powder, baking soda, and slat together in a medium bo

wl and set aside.

Cream the butter until it is smooth and ribbonlike in the bowl of a stand mixer fitted with the paddle. Scrape down the bowl and add the sugar. Beat until fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beaiting only until it is just incorporated.

To assemble the cake, pour the batter in the prepared pan.Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look very thick.

Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for 30 minutes before serving.

The cake will last for 3 days, tightly covered, at room temperature.

Parmesan-Crusted Goat Cheese with Basil Oil

Made Famous By Annie's Eats


For the goat cheese:
½ oz. Parmesan cheese¼ cup pankoFreshly ground pepper
4 oz. semi-firm plain goat cheese
1 clove garlic
¼ tsp. coarse salt, plus more to taste

For the basil oil:
¼ cup fresh basil leaves
1 clove garlic
¼ cup extra-virgin olive oil

Baguette slices, for serving

Place the Parmesan in the bowl of a food processor. Pulse until finely ground. Add the panko to the bowl and pulse a few more times so the cheese and crumbs have an even, fine texture. Season

with freshly ground pepper to taste. Transfer to a shallow plate or bowl. Wipe out the bowl of the food processor.

Place the goat cheese in a small bowl. Finely mince the garlic. Sprinkle the salt over the minced garlic and smash the mixture together with a fork or the side of a chef’s knife until it forms a pa

ste. Add the garlic paste to the bowl with the goat cheese and season with salt and pepper to taste. Stir the mixture together until smooth and well blended. Form the goat cheese mixture into a round ball. Roll the ball in the Parmesan-panko mixture until well coated. Cover in plastic wrap and refrigerate.

To make the basil oil, bring a small saucepan of water to a boil. Add the basil leaves to the

pot and boil for 30 seconds. Drain and rinse immediately with cold water. Blot the basil leaves with a towel to remove all of the excess water. Add the basil leaves and the garlic to the bowl of the food processor. Pulse until finely minced. Scrape down the sides of the bowl. With the food process

or running, add the oil through the feed tube in a steady stream. Continue processing until the mixture is well blended and the oil takes on a green hue. Strain the oil mixture through a fine mesh sieve onto a serving plate. Place the ball of goat cheese in the center of the basil oil. Garnish with additional fresh basil if desired. Serve with baguette slices.

Source: Annie original, inspired by Truffles Restaurant in Bloomington, IN

Green Goddess Tea Sandwich from Joy the Baker

I chopped up a tablespoon each of fresh mint and fresh basil.

I mixed the fresh herbs into 2 tablespoons of softened unsalted butter.

Also! A dash of salt a pepper.

In a separate bowl I stirred together softened cream cheese with about 1/4 cup of fresh chives and a bit of lemon zest. Black pepper too!

Thinly sliced cucumbers, carrots (shaved with a vegetable peeler), and spinach (not pictured).

Sandwich guts!

Cream cheese chive spread spread on one side of crustless white bread.

Herby butter slathered on the other side of crustless white bread.

Cucumbers, carrots, and spinach are stacked.

Not too heavy. These are delicate suckers.

Cupcake Bouquet

Made Famous By Cookies and cups

You'll need:
Green Twizzlers (they come in an assorted pack of colorful Rainbow Twizzlers.)
Lollipop sticks (minimum of 6" long)
Assorted colorful candy (I used M&Ms)
Baked and frosted mini cupcakes
Floral foam
some green Easter "grass"
pot to "plant" your cupcake flowers
**Go to her blog for directions**

Strawberry Shortcake with Almond Glaze

Made Famous By The Sister's Cafe

1 yellow cake mix

1 cup sour cream

4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 tsp almond extract

Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans. Bake in a preheated 350 degree oven for 45-50 minutes. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tb butter, melted

2 tsp almond extract

1-2 Tb milk, if needed

Mix the glaze ingredients together while the cake cools. Once semi cooled, prick

the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

1 pint whipping cream

powdered sugar to sweeten

1-2 pounds of fresh strawberries, sliced

Whip cream with 2 Tb powdered sugar, using a mixer. Wash dry and slice the starwberries and set aside.


Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. Enjoy!

Lemon Pull Apart Bread
found at Tasty Kitchen


  • 2-¾ cups Flour
  • ¼ cups Sugar
  • 2-¼ teaspoons Instant Yeast
  • ½ teaspoons Fine Sea Salt
  • 2 whole Eggs, Room Temperature
  • ⅓ cups Half-and-half
  • ¼ cups Butter
  • ¼ cups Water
  • 1-½ teaspoon Vanilla
  • _____
  • ¾ cups Sugar
  • 4 Tablespoons Lemon Zest
  • ¼ cups Butter, Melted

Preparation Instructions

In a large mixing bowl, whisk together 2 cups of the flour, the sugar, the yeast, and the salt and set aside.

In another bowl, whisk together the eggs and set aside.

In a small saucepan over medium heat, melt together the half and half and butter just until the butter has melted. Remove from the heat, add the water and vanilla, and set aside until warm (115 to 125°F) , about 1 minute.

Pour the butter mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 Cups of flour and stir with the spatula for about 2 minutes. The mixture will be sticky, that’s just right.

Place the dough in a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size. You can then refrigerate the dough overnight for use in the morning. Just allow the dough to rest at room temperature for 30 minutes in the morning before rolling out.

While the dough is rising, make the filling. In a small bowl, mix together the sugar, the lemon zest and melted butter.

Make the bread. Center a rack in the oven and preheat the oven to 350°F. Line a 9x5x3 loaf pan with parchment paper. Or, lightly coat the pan with nonstick spray.

Gently deflate the risen dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Spoon the melted butter/sugar mixture generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Stack each strip on top of one another. Cut the stack of strips into six equal sized squares. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan. While there is plenty of space on either side of the strips widthwise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size.

Bake until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

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