Welcome to 101 Mother's Day! From the first hug,the first lullaby,begins her gift of love.As a teacher,guide and friend she is truly a WOW woman.On Mother's Day, make her feel special by preparing a special menu for your mom through our collection of Mother's Day Recipes.

Mother's Day Recipes

Mothers' Day Breakfast Idea No:1
1. Orange Waffles
2. Fresh Orange Juice w/Champagne 
3. Fresh Brewed Coffee 

• Easy Orange Waffles with Honey-Orange Syrup
4 c Bisquits
2 2/3 c Milk
4 tbsp Vegetable oil; or shortening -melted 
2 tbsp Orange peel; grated 
2 Egg 
1 1/2 c Nuts; finely chopped
• Honey-Orange Syrup
2 c Honey
6 tbsp Orange juice
6 tbsp Butter; or margarine
Beat baking mix, milk, oil, orange peel, and egg with hand beater until smooth. Stir in nuts. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops. Remove waffle carefully. Serve with Honey-Orange Syrup. Yield - Six 9" waffles. Honey-Orange Syrup - heat honey, juice, and butter just until warm.

Mothers' Day Breakfast Idea No:1
1. Eggs Benedict 
2. Assorted Fresh Fruit Slices 
3. Fresh Orange Juice w/Champagne 
4. Fresh Brewed Coffee 

• Easy Eggs Benedict
4 English muffins, split 
Butter, softened
8 sl Canadian bacon, cooked 
8 Poached eggs 
• Orange Hollandaise sauce
2 c Fresh orange juice 
1 c Unsalted butter
1/2 ts Salt
Spread cut sides of muffins with butter. Broil until lightly browned. Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise Sauce. Serves 4. Orange Hollandaise: Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have 1/4 cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick. Serve immediately. Makes 2 cups; serves 4."

Mother's Day Luncheon Recipes
• Shrimp with Fettuccine
1 lb Fettuccine Noodles 
1/2 c Oil 
1/4 c Butter 
24 Cloves fresh garlic, chopped 
1 lb Fresh jumbo shrimp, Butterflied
1 c Chopped fresh parsley 
2 c Chopped fresh mushrooms 
1 c Chopped green onions
1 tbsp Red pepper
2 tbsp Flour 
1/2 c Dry white wine 
1 pt Heavy cream 
1 sm Wedge (5 oz.) Parmesan Cheese, grated 
Salt to taste 
Cook noodles according to package directions in boiling water with oil. While noodles are cooking, melt butter in large skillet over medium-high heat. Add chopped garlic and shrimp; cook until shrimp turn pink, but do not allow garlic to turn brown. Add parsley, mushrooms, onions and red pepper; saute for 1 minute. Add flour, mix thoroughly and add wine. Simmer for about 30 seconds, then add cream and heat through.
Drain noodles and add to sauce with half the grated cheese. Fold in gently until noodles are well coated and cheese is melted. Salt lightly. If sauce is too thin, continue heating until sauce reduces to a creamy consistency. If sauce is too thick, add cream. Garnish with chopped parsley and additional grated cheese and serve immediately.
• Luncheon Recipe Idea No.2
Chicken & Spinach Quiche
1 Unbaked 9" pastry shell
1 c Chopped cooked chicken 
1 c Shredded Swiss cheese 
1 pk (10 oz) frozen chopped Spinach, cooked, well Drained ( 1/2 cup)
1/4 c Finely chopped onion
2 Eggs, lightly beaten 
3/4 c Real mayonnaise
3/4 c Milk 
1/2 tbsp Dried basil leaves
1/8 tbsp Pepper
Pierce pastry shell thoroughly with fork.bake in 375 degree oven 10 minutes;remove.In large bowl,toss together chicken,cheese,spinach and onion;spoon into pastry shell.In small bowl,stir together eggs,real mayonnaise,milk,basil and pepper until smooth.Pour over chicken mixture.Bake in 350 degree oven 40 minutes or until golden and knife inserted in center comes out clean.Makes 6 to 8 servings. 
• Luncheon Recipe Idea No.3
Superfast, Supergood Vegetarian Pizza 
1 tb Olive oil
1 md Zucchini; diced
1 md Yellow crookneck squash;dice 
1/2 ts Dried crushed red pepper -flakes
16 oz Baked chese pizza crust; -such as Boboli 
14 oz Jar mushroom pizza sauce 
3 lg Cloves garlic; minced
4 oz Mozzarella; shredded 
1/2 c Oil-pk sun-dried toms;drain, -thinly sliced 
1/3 c Parmesan cheese; grated
Preheat oven to 450F. Heat oil. Add zucchini, yellow squash and red pepper; sauce until veggies are almost tender, about 5 minutes. Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture and tomatoes. Sprinkle with Parmesan. Bake pizza until cheese melts and crust is crisp, about 13 minutes. 

Mother's Day Supper Main Course Recipes
• Supper Main Course Recipe Idea No.1
Baked Salmon with Herb Sauce
1 1/2 lb Salmon fillet
1 tbsp Butter 
1 Salt and pepper 
1/2 c Mayonaise
1 tbsp Parsley 
1/2 tbsp Dill 
1 Lemon wedges
1 Greens of onion, fine chop 
Cut fillet in 4 serving pieces. Place large side of fillet toward edge of pyrex baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap. Microwave Medium (50%) for 5 minutes. Mix mayonaise, parsley, onion, and dill togerther. Spread mayonnaise mixture on top of fillets and microwave Medium (50%) covered for 5-6 minutes before serving. Garnish with lemon wedges. If steaks are used, arrange with thin ends toward center of dish. One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer. 
• Supper Main Course Recipe Idea No.2
Rib Roast of Beef W/ Horseradish & Walnut Sauce
8 lb Beef rib roast 
3 tb English mustard
1 1/2 c Whipping Cream 
1/4 c Horseradish
1/2 tbsp Sugar 
1 c Walnuts, toasted, -chopped
1 1/2 tbsp Lemon Juice
FOR SAUCE: Beat cream, horseradish, lemon juice and sugar in bowl to medium peaks. Season with salt and pepper. Continue beating until firm peaks form. Fold in walnuts. Cover and chill.
FOR BEEF: Preheat oven to 425F. Place beef in roasting pan. Spread 3 tablespoons mustard over. Roast 45 minutes. Cover loosely with foil; continue roasting until it reaches 125F. for rare, about 1 hour 5 minutes. Remove from oven. Loosely tent foil over roast. Let stand 30 minutes. Transfer roast to platter. Garnish with kale, if desired. Serve, passing horseradish sauce and additional mustard. 
• Supper Main Course Recipe Idea No.3
Chicken Roasted with Basil Garlic Butter & Lemon
1/2 c Fresh whole basil leaves
6 To 8 whole basil leaves
1 Garlic clove, peeled -- finely chopped
3 tb Unsalted butter; room temp.
2 To 3 lb. roasting chicken 
1 Whole lemon Fresh ground pepper
Wash & pat dry the basil, reserving large whole leaves for the roasting pan and for the chicken cavity. Mince remaining basil. In a small bowl, with a wooden mallet or spoon (or using a mortar and pestle), blend minced basil, garlic and butter. Chill until slightly firm (this can be prepared ahead of time and refrigerated or frozen).
Have chicken at room temperature. Rinse thoroughly and pat dry with paper towel. With fingers, gently separate skin from meat, beginning at neck and continuing down over breast. Separate skin through to the meaty portion of the drumsticks. Place small bits of chilled basil butter between breast and leg meat and skin, being careful not to tear skin.
Halve lemon, placing one piece in cavity of bird, along with 3 or 4 whole basil leaves. Truss chicken with string to secure wings and legs. Place remaining basil on bottom of roasting pan; set chicken, breast-side up, over top. Drizzle with juice of remaining half lemon and sprinkle with pepper to taste. Roast in a preheated 375 F. oven for 25 minutes. Reduce heat to 350 degrees and roast another 30 to 35 minutes or until drumsticks move easily in their sockets. During this cooking period, baste frequently with pan juices. Let chicken stand 10 minutes before carving. Serve with defatted pan juices.

Mother's Day Dessert Recipes
Dessert Recipe Idea No.1
Praline Cheesecake
Cake 24 oz Cream cheese; softened 
14 oz Condensed milk 
3 Eggs 
1 tbsp Almond extract 
Topping
1/3 c Dark brown sugar; firmly pac
1/3 c Whipping cream
1/2 c Slivered almonds; chopped
Crust
3/4 c Graham cracker crumbs
1/2 c Slivered almonds; toasted
1/4 c Brown sugar; firmly packed
1/4 c Unsalted butter; melted
Preheat oven to 425F. Combine crumbs, nuts, sugar, and butter; press firmly on bottom of 9-inch springform pan.
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan. Bake at 425 for 10 minutes, then at 300 for one hour. Top with Almond Praline Topping and chill. Almond Praline Topping: In a small saucepan, combine sugar and cream. Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in almonds. 
Dessert Recipe Idea No.2
The Best Pecan Pie
1 c Sugar, divided
1/4 c Cornstarch
1/8 tbsp Salt 
2 c Milk 
3 Eggs, separated
3 tbsp Butter or margarine 
1/2 tbsp Vanilla extract 
1/2 c Chopped pecans
1 Baked 9 inch pastry shell
1/2 tbsp Cream of tartar 
3 tbsp Sugar Sprinkle 
Put 1/2 C sugar in a heavy skillet; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. 
Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly. Cook stirring constantly, until thickened. Stir in the caramelized sugar; cook, stirring constantly, until sugar melts. Remove from heat; stir in butter, vanilla and chopped pecans. Pour into a baked pastry shell. 
Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy. Gradually add 3 T sugar, 1 T at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Bake at 400 F for 8 to 10 minutes or until lightly browned. Cool completely before serving. Yield: one 9-inch pie.
Dessert Recipe Idea No.3
Chocolate Cream Mousse 
1 pk chocolate pudding
1 1/2 c half & half 
1/2 tbsp Grand mariner (or orange brandy flavoring)
1/2 tbsp Butter flavoring 
1 Egg white
2 tbsp sugar
4 tbsp Prepared whipped topping 
In small bowl, combine pudding mix and cream. Microwave at HIGH 5-7 minutes, or until slightly thickened, stirring 2-3 times. Stir in Grand Mariner and butter flavoring. Cover top of pudding with wax paper. Let cool. In small bowl combine egg white and sugar. Whip until egg whites form stiff peaks. Fold in pudding. Spoon in serving dishes, chill. Serve with whipped topping.