Kidzworld Kitchen: 7 Easy Mother's Day Recipes

It’s almost Mother's Day, and what better way to show Mom your love than to make her something delicious?  Check out the following recipe ideas.  They’re tasty, and most of all—easy!

Breakfast

Cinnamon Roll Pancakes

1. Make pancake batter using boxed pancake mix, following the directions on the box to make six pancakes.
2. Make cinnamon roll filling by combining 4 tablespoons melted butter (melted in the microwave for around 20-30 seconds), ½ cup brown sugar and 2 teaspoons cinnamon in a bowl.  Whisk until mixed together.
3. Make cinnamon roll glaze by melting 3 tablespoons butter and 2 ounces cream cheese together in the microwave. Stir in ¾ cup powdered sugar and ½ teaspoon vanilla extract until everything is mixed together.
4. Heat a skillet or griddle over medium heat, greasing the pan with a little butter or cooking spray.  Scoop about ¼ cup of batter onto the pan and when bubbles form, drizzle the filling onto each pancake in a circular motion with a spoon.  Then flip and cook another minute or so.
5. Drizzle with glaze and enjoy!

Ham and Cheese Egg Cups

1. Spray a 12-muffin pan with cooking spray. 
2. In a large bowl, whisk together 12 eggs and ½ cup milk until completely combined. 
3. Stir in 6 cut-up slices deli ham and salt and pepper to taste.
4. Pour the egg batter evenly between the 12 muffin tins.
5. Sprinkle each muffin with some shredded cheddar cheese.
6. Bake about 25 minutes in the oven.  Let cool slightly.
7. Freeze any leftover egg cups for another day!

Lunch

Finger Sandwiches & Tea

1. Make the sandwich fillings.  Use your creativity!  What sandwiches does Mom like?  Jam?  Chicken salad?  Egg salad?  Turkey?  Tomato?  Tuna fish?  Pick two or three kinds what she’d like.
2. Make sandwiches.  Spread the fillings on sliced bread that your mom likes and make regular sandwiches.  Does she love white? Wheat? Rye?  Make two to three sandwiches with each type of filling.
3. Cut the sandwiches into triangles.  First, cut off all of the crusts.  Then, cut an X into each sandwich to make four triangular finger sandwiches.  Voila! 
4. Put them on a pretty plate and pour mom’s favorite tea to celebrate Mother’s Day British-style!

Orange, Strawberry & Kiwi Salad

1. Combine one tablespoon orange juice and one tablespoon honey in a bowl.
2. Add two peeled and sliced oranges, 2 cups sliced strawberries, 1 cup halved grapes, and two peeled and sliced kiwi fruits.
3. Gently mix the fruit in the bowl to coat.
4. Refrigerate salad for at least an hour before eating.

Dessert

Banana Parfait Cups

1. Crush 10 vanilla wafers to make crumbs. 
2. Place ¼ of the crumbs in the bottom of two clear glasses.
3. Place a scoop of whipped topping (like Cool Whip) on top of the crumbs in each glass.
4. Place a few slices of banana on top of the whipped topping.
5. Divide a vanilla pudding snack on top of the banana in each glass.
6. Place the rest of the crumbs in each glass.
7. Top again with whipped topping, pudding and banana until you get to the top of the glass.
8. Place whipped topping on top of each parfait.
9. Refrigerate for a few minutes to set.  Then enjoy!

 

Chocolate Covered Strawberries

1. Wash and dry the number of strawberries you want to make.
2. Use a baking tray, preferably lined with parchment paper, to place the dipped strawberries on.
3. Melt chocolate chips (the higher quality, the better) in the microwave according to package directions.
4. Dip the strawberries in melted chocolate.
5. Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.  Enjoy!

Strawberry Pie

1. Boil 2/3 cup water on the stove.
2. Stir together the boiling water and a 3-ounce package strawberry flavored JELL-O for two minutes until completely dissolved.
3. Add 1 cup ice-cold water to the gelatin mixture and stir until slightly thickened.
4. Whisk in 2 cups whipped topping like Cool Whip, until well blended.
5. Put the pie filling in the refrigerator for 30 minutes.
6. Smooth out the filling into a 9-inch ready-to-use graham cracker crumb pie crust.
7. Refrigerate 4 hours or overnight before serving.