mothers day recipes

To make the best French toast, Alton Brown uses day-old bread and honey instead of sugar in this recipe from Good Eats on Food Network.

French Toast

half-and-half

eggs

honey,

salt

bread

butter

French Toast covered with syrup alongside a serving of raspberries and blackberries on a pale blue plate

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

I've made this recipe a handful of times, but following the directions exactly as written will make the bread very very soggy in the middle, and the "toast" will be incredibly thin and flat. I've tweaked the recipe and cooking times and I've finally mastered it to perfection. The results of my tweaks: Deliciously thick slices of golden toast with a soft, moist (but not soggy) insides. Divine! Here are the changes I made:<br /><br />-Use challah bread- cut into generous 1 &amp; 1/2 inch slices, since the bread will deflate while cooking.<br />-Add a splash of vanilla to the egg<br />-DIP the the bread in the egg mixture. DO NOT soak it at all, or it will turn out soggy in the middle.<br />-Skip the step of letting it sit before cooking.  It Wastes time and doesn't help the texture any.<br />-Bake for 10 minutes at 400 degrees on a baking stone.<br />-Serve with powdered sugar and syrup. YUMMO!!<br /><br />

I made this for the first time for dinner tonight. It was delicious! I used brioche, dried it for 8 hours before sitting it in the custard. It still seemed a little hard when I took it out, but after cooking it in the butter, it was fine. <div>I followed his instructions exactly and it turned it perfect. </div><div>I might try adding a little cinnamon to the custard next time. </div>

Made this for my hubby, mom, and daughter on Sunday. Best French Toast I've ever made (and possibly better than any I've had at a restaurant)! I used the Challah bread and sliced it the night before and stood the slices up in taco holders for about 12 hours before cooking. I added a dash of vanilla and a few shakes of cinnamon to the custard (which I also mixed up the night before). Other than those extra ingredients, I followed the recipe and directions exactly. I received rave reviews from all three generations! Thanks Alton!

Without a doubt, this was the best French Toast that I have ever made, and in the top of the best French Toasts that I have ever eaten.  We used sourdough brought home from a business trip to California.  I found that 3 minutes per side in the skillet was a bit too much, and the bread would get a bit too dark; about 2.5 minutes was perfect.  The outsides were browned and crispy, and the inside light and fluffy.  I"m freezing the rest of the sourdough to make this again later.

Used some small thin sliced French bread.  Came out perfect.  Kids loved it.  

Loved this recipe. It was easy and delicious. I didn’t have any trouble with the honey (mentioned in another post) but I didn’t have brioche bread so I used thick sliced bread (it was a last minute decision to make French toast) and just soaked it a little over half the time listed. It was still delicious and tasted so good I didn’t add syrup, just plain was perfect!  I’m also a huge Alton Brown fan and his recipes are usually my “go tos”. This one is added to my list. 

Have been making this type of french toasts for decades.  It's the same recipe that my mom taught me 50 years ago.  We would use thick sliced homemade white bread growing up and we put cinnamon and vanilla to taste in ours.  We don't have <span>brioche or challah bread available in my small town Minnesota area so we use texas toast now. Leftovers are used the next day for a quick out the door breakfast by warming it in the toaster, buttering it, adding cinnamon/sugar to taste, roll it up and out the door we go.  Fabulous.</span>

This is the only French Toast Recipe I use. I use Texas Toast, added 1 tsp cinnamon, 1 tsp vanilla and my family loves it. 

Alton is my favorite chef of all time. Every single recipe of his I have tried is phenomenal. I love this French toast. It doesn’t have to be super complicated or fancy to be delicious. High fives for quick yummy breakfast/snack/anytime chow. 

This was amazing. I used some super thick cut sandwich bread I made a couple days before, added a bit of grated nutmeg (my personal love). The texture was perfect and the flavor was awesome.<br />

https://www.foodnetwork.com/videos/french-toast-0126565

Alton shuffles into the kitchen to make a breakfast treat: French toast.

Make your next holiday centerpiece this top-rated Baked Ham with Brown Sugar Mustard Glaze recipe from Food Network.

Baked Ham with Brown Sugar Mustard Glaze

(12-pound) shankless skinless smoked cured ham

Whole cloves for studding ham

brown sugar

mustard

cider vinegar

Variation: GLAZED HAM STEAK WITH BROWN SUGAR MUSTARD GLAZE

Ham Steak

cloves

Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving.

Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

We made this for Thanksgiving today and it was soooo delicious and simple to make! It was a relief not having to worry about it drying out or overcooking, as it was super moist and flavorful. Dedinitely recommend especially if you're busy! Very easy to adapt to a smaller sized ham --my hubby and I used a 4 lb one instead since it was just the 2 of us.

I have used this recipe every time since I found it for baked ham which I buy in a whole piece then cut and freeze in 1 to 2 lb chunks for smaller meals. The ratio of the three main ingredients is easy to conform to whatever size you're using and using a pinch of ground clove added to the mix adds just the right flavor.<br />

I made this for Thanksgiving..delicious! It was a definite winner! Very easy, and so juicy and tasty. I didn't use cloves because we are not big fans.

Didn't have cloves on hand (this was a last minute, use-whatever's-in-the-pantry kind of glaze) and it still turned out ah-may-zing!  I doubled the recipe for an 18 lb. ham, still applied the glaze at the 35 min. left mark, and used Koop's Stone Ground mustard, which is a bit more robust than the usual grocery store fare.  Everyone else was equally impressed!

was excellent...i keep a few different types of mustard around so i'm gonna try a different one each time i make this recipe...

This was great, even my fiance who does not like ham loved it.  I was concerned about the combination of brown sugar, apple cider vinegar, and mustard for the glaze but it was excellent, not too sweet nor did it taste like apple cider vinegar.  We served it with mashed potatoes and oven roasted brussels sprouts, yum!  I would suggest lining the roasting pan (or whatever you use to bake the ham) with aluminum foil for easier clean up.  It was a little difficult to clean the glaze off of the pan once it was baked on.  We will definitely use this one again!

Excellent!!  I have my own catering business and I use this recipe all the time for my ham at events.. 3 simple ingredients... always a big hit !! thank you!!

https://www.foodnetwork.com/videos/sara-moultons-baked-ham-0234715

Sara shares a tip on how to prepare a Baked Ham for a small group.

Sara Moulton's Baked Ham

Sweet Potato Hash

sweet potatoes,

olive oil, divided

red onion, chopped

red bell pepper, chopped

green onions

garlic, chopped

smoked paprika

salt and black pepper

parsley

Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl.

Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley.

We made this for Christmas Dinner.  We were craving some sweet potatoes but were tired of the usual candied or marshmallow variety.  This recipe just hit the spot!  The onions and spices, especially the smoked paprika really enhanced the flavor of an otherwise sweet vegetable like this one.  I'll definitely make this again---maybe for Thanksgiving!

<span>I had an overabundance of bell peppers, onions, and sweet potatoes so a quick google search brought me to this recipe! My husband is pretty picky when it comes to trying new dishes and so I was expecting him to take a bite and give the rest to me. But he actually loved it! He said "Oh wow, I didn't expect these flavors to go together but this works."  I'm eating the leftovers for lunch right now.. So good! It works!! Also I used yellow onions instead of purple because that's what I had. </span><br />

SO tasty! Followed the recipe exactly, was quick and easy and turned out perfectly (actually maybe used a little less oil). Myself and another finished off the whole dish and wish we had more. Will make again and again!

Delicious!  Just made this for breakfast and it was super tasty.  I overcooked my potatoes slightly so I would have liked them on the firmer side.  But, that is not the fail of the recipe but, the chef!  I followed the recipe as is and everything was perfect.  Even the skeptics around the breakfast table gobbled this up.  No leftovers = winner!<br />

My husband and I are doing the Whole 30 and I stumbled across this recipe this morning when I was looking up a good way to make sweet potato hash. WOW it is so good!!! It's great if you are on the Whole 30, Whole 9 or Paleo. Thanks for the recipe!

That was Yummy!!! My son is a vegetarian, so decided to make this for him today. He gave it a 

Tasted fantastic! I used chives instead of green onions, but everything was good!

OMG. Deeeee-lish!  Only change I made was to steam the peeled and cubed potatoes in a steamer basket for 12 minutes and substituted a cubed russet for one sweet potato.  The family loves it.  We have it for breakfast with poached/fried eggs on top, or for a dinner side with beef, pork, fish,or poultry. 

Great easy non complicated recipe….and tasty.  It was enjoyed by my guests

All I can say is oh my gosh.  This recipe is fantastic. I just made that for dinner and my husband could not have had enough.  The only change I made is that I diced the potatoes, then lined a 9x13 baking dish with foil, lightly sprayed it with Pam, covered it and baked the potatoes for about 20 mins.  They were done perfectly.  The reason I baked instead of boiled is because I wanted to  keep most of the sweetness of the potatoes that comes out when you boil.  I also used 2 Tbsp of olive ol to cook the veggies and 2 Tbsp to cook the potatoes and that was way enough.  Outside of that I made the recipe exactly as directed and it was just to die for.  This will definitely be on my menu again....soon. Actually I sometimes buy Japanese sweet potatoes and may add one or two the next time around for some color and flavor variety.  Way to go Pat and Gina.

4-Pepper Deviled Eggs

eggs,

whole pink peppercorns, divided

white peppercorns

black peppercorns

green peppercorns

caper liquid

mayonnaise

Dijon mustard

sugar

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.

Chill for at least 1 hour in the refrigerator before serving.

Awesome, peppers make it stand out from the average 

This appeared to be a very simple recipe but I was concerned when so many people said it was salty. I kept tasting with every ingredient instead of after all had been mixed together. Took more time, but I had no issues. In fact, the only criticism I had was that it still was a bit bland. Thought it needed a bit more salt. However, my husband does not like salt so I held back. It was easy to make, had a nice taste (a little bit peppery - not too much) and was attractive on the serving platter.

Disclaimer: I did not use all of the various peppercorns, just a lot of fresh pepper. However, the rest of the recipe worked really well for me, and my 8-year-old daughter, who requested these be served at her sock hop birthday party tomorrow, will love them and probably eat half of the doubled recipe. I live in the South yet somehow know nothing about what it takes to make a good deviled egg...but I'd take these to any event ;)<br />

VERY good eats!  We used slightly less pepper "totals" and added the capers along with the juice.  We will totally be having these again!

I love salty foods, but these are so salty, I can barely eat them. I used "Best" brand mayo, which is salty to begin with. Maybe more experienced cooks know better than to add all the salt that a recipe calls for, but I didn't. My suggestion would be to taste as you go, adding the salt last, unlike is demonstrated in the video. Also, these are very peppery.

Good, although I agree that it was a skosh too salty.  And I did use the correct amount of kosher salt.<br /><br />I think that caper juice and mustard vary in saltiness.  So if you have very salty caper juice, it might not need any added salt.  Next time, I'd make the filling with no salt first, taste, and then add the salt only if it needed it.

I made these for my mother for her Mother's Day Brunch and she LOVED them. She is a real gourmand and hard to please. I was so happy when she asked me to email her the recipe. Thanks Alton. These eggs are in my permanent rotation! 

I made these for Easter last year and they were a huge hit with all 16 of my guests. I couldn't find all the different peppercorns but did find a "combo" McCormick grinder that contained an assortment. I couldn't get the darn cap off so grinding took awhile but was worth it. These are wonderful!!!

I made this just as directed and it was fantistic. It was not too salty at all.  I used Kosher salt as stated, it you use regular salt then it might be what is making it too salty for some.  The flavors are amazing and will be making this one again.

https://www.foodnetwork.com/videos/peppered-deviled-eggs-0127838

Alton adds pink, white, black and green peppercorns to his deviled eggs.

Peppered Deviled Eggs

Collection of over 40 best most popular Mother's Day dessert recipes from spring cakes and cookies, feminine pink treats, rich chocolate desserts, and more.

40 Mother's Day Dessert Recipes

all-purpose flour

milk

fruit

Make ahead and store

. You can make or prepare all of these Mother's Day dessert recipes ahead of time. You can store most of them at room temperature for a few days, in the refrigerator for up to one week, and in the freezer for up to 3 months. Check each recipe for exact storage details.

Reheat

If you would like to reheat any of these desserts and serve them warm, just place the in a 300F preheated oven for 5-10 minutes. If heating from frozen, let it thaw first and then reheat. 

From brunch to dinner and dessert, this menu will guide you in giving your mom the best Mother's Day possible.

Easy Mother's Day Menu Guide

Choose Your Brunch Dish

Choose Your Snack

Choose Your Dinner Dish

Choose Your Cocktail

Choose Your Dessert

Plan ahead! A lot of these recipes can be made a day or two before, so that on Mother's day you can enjoy it with your mom!

Make your mom feel special with a Mother's Day Card! Tell her why you're thankful and why you love her!

Don't forget to compliment your mom! Words are free so make her feel special and pay her those compliments you owe her.&nbsp;

More importantly, all she wants to do is spend time with you, so spend the day with your mom!

This quiche with ham, broccoli, and mushrooms is a delicious, show-stopping dish for your breakfast, brunch, Mother's or Father's Day table. Lovingly-made with a crispy, homemade hash brown crust, this quiche is low FODMAP as well as Paleo and Whole30 compliant, lactose-free, gluten-free and grain-free.

Quiche with Hash Brown Crust (Low FODMAP, Paleo, Whole30)

Avocado oil cooking spray

ghee, melted

black pepper

ghee, divided*

fresh broccoli, washed, dried and chopped into nickel-sized florets

ham,

coconut cream

chives

yeast (optional)

fresh chives, chopped (optional)

Hash Brown Crust

Preheat oven to 425°F and place rack on top rung. Spray a 10.25” cast iron skillet with cooking spray.

Dry shredded potatoes using paper towels, one handful at a time, and place in a large bowl. In a small bowl or measuring cup, whisk together melted ghee, salt and pepper. Pour ghee mixture over potatoes and toss with a spoon to coat.

Place cast iron skillet on medium high heat. Add shredded potatoes to the skillet, and using a flat bottomed measuring cup (a ½ cup sized cup works best), press potatoes evenly against the bottom and sides of the skillet, making an approximately ½ inch thick crust. Cook for 8 minutes until potatoes start to brown on the bottom, pressing them down with the measuring cup as needed.

Remove the skillet from heat and spray the top of the crust with cooking spray. Bake at 425°F on the top rack of the oven for 15 minutes or until the top is brown and crispy.

Quiche Filling

meanwhile, heat another large skillet on medium high heat. Add 1 tablespoon of ghee and swirl to coat once melted. Add broccoli and sauté until the broccoli starts to soften, about 3 minutes, stirring constantly. Remove broccoli to a large plate. Add 1 tablespoon of ghee to the skillet and swirl the pan to coat. Add chopped ham and sliced mushrooms and sauté for 1 minute, stirring constantly. Remove ham and mushrooms to a plate. 

In a large bowl, whisk together eggs, coconut cream, dried chives, salt, pepper, and nutritional yeast (if using).

Once the crust is done browning, remove from the oven, using care not to touch the handle without oven mitts from this point forward. Reduce oven temperature to 350°F, and place rack on the 2nd rung from the top. Spoon broccoli, ham, and mushrooms evenly over the bottom of the crust. Add egg mixture to the crust and spread with a spatula until the crust is evenly coated. Bake at 350°F on the 2nd rung from the top of the oven for 30 minutes or until quiche is lightly golden brown.

Remove from oven. Cut with a knife into 8 pieces and remove from pan, ideally using a pie server.

Store leftovers in an air-tight container (not the cast iron pan) for up to 4 days. The quiche can also be kept frozen for up to 4 months.

Blintzes are classic in the Jewish cooking world and every chef has his or her own version of this souffle. You really can't go wrong with all that butter, cream, sugar and eggs.

Blintz Souffle

cheese

sour cream

¼ cup sugar

orange juice

eggs, beaten

butter, melted

vanilla extract

⅛ teaspoon salt

cinnamon sugar

Greek Meatballs

onion

garlic clove,

olive oil

beef

oregano leaves

coriander

cumin

cinnamon

nutmeg

lemon, zested

Salt and black pepper

Flour,

lemon wedges,

Mint leaves,

In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.

Wring the excess milk out of the soaked bread cubes.

Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).

In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.

Place on platter and garnish with lemon wedges and torn mint leaves.

Absolutely delicious, easy to make, great for freezing. Next time I'm planning to put them on subs with tzatziki sauce- awesome right?

Have made this recipe many times. I usually use the supermarket "meatloaf mix" of veal, pork, and beef. I've also baked them in muffin tins in the oven and they've worked just as well. Fantastic flavor and relatively easy. I've even made them with ground turkey that otherwise would have spent an eternity in the freezer in search of a use. From an inveterate meat eater: you could never tell it wasn't red meat. One caveat- when it says "place all ingredients, except flour and garnishes...", do not put that cup of olive oil in the bowl. That is for frying ONLY. Learn from my fail.

Very quick and easy.  My family loved it.

First off, if you think this recipe takes too long, then you've never made fresh meatballs. I liked them a lot, and my boyfriend, who doesn't usually like Greek liked them. I made them with lemon potatoes and Greek style green beans. And of course anything Greek goes great with pita bread and homemade tzatziki. 

Easy to fix, tasty. Even my non-Greek-food-loving wife liked 'em.

Mom's Homemade Granola

Nonstick cooking spray

oats

cranberries

almonds

unsalted butter

Mixed berries,

yogurt

Line a 9-inch square baking sheet with foil, allowing the foil to extend over the sides. Spray with nonstick cooking spray.

Mix the oats, cranberries, almonds, cinnamon and salt in a medium bowl.

Combine the butter, sugar and honey in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Add the vanilla and stir. Remove from the heat.

Pour the butter over the oats, mixing until well coated. Transfer to the prepared pan and, using a spatula, press the oats evenly into the pan.

Bake until the top is crisp and golden brown, 15 to 20 minutes. Transfer to a rack and cool. Using the foil as aid, lift out of the pan and place on a work surface. Crumble into pieces. Serve with berries, plain yogurt and drizzle with additional honey.

Great Recipe! 😁👍 I played around with the ingredients a bit, LOL! I didn’t have the cranberry’s or nuts so I used some Goji berries and I cut up some guara almonds with olive oil and sea salt from tj’s!! It came out DELISH!! 🤪😁🥳👍👍!!!! My kids and I almost ate up the whole thing before it even got in the oven!! (Especially my youngest!!) 🤣🤣!! I would definitely recommend trying out this recipe, it is great for kids lunches and could be a yummy breakfast with milk or yogurt or a yummy desert sprinkeld on a banana custard or vanilla ice cream, or even as a sneaky snack to have with evening wine when the kids are asleep😁😁🍷 loved this overall!! Cheers! 

I used cannabutter n sorghum instead of brown sugar, added sesame seeds and drizzled dark chocolate

Had to decrease the temp after 8 mins. If your edges are thin, it will burn so keep an eye and adjust your temp. Other than that. Came out wonderful. Will use a tad less sugar as i prefer less sweeten granola. 

I try to keep this made; great by itself of layered in a Blueberry Yogurt Parfait; #Delish Thx Marcella ♥️✅‼️

Great recipe--just what I was looking for.  As did others, I played around with it a bit.  Used a little more oatmeal, and used Ground Pecans instead of the almonds.  And replaced the honey with maple syrup.  Then, based on my other granola recipes, I baked at 300, for about 30 minutes, stirring every 10 minutes.  Added the cranberries at the end, also.  DELICIOUS!  I would probably add a few drops of Mapleine next time around to beef up the maple flavor.  Thanks for the recipe!<div><br /></div>

Love this granola!  I found this recipe when looking for granola made with butter instead of oil. I've been making granola for years and this is by far the best our family has had.  I followed other reviewers suggestions and lowered the oven temp to 325 and cooked it for 25-30 mns, stirring once in between. I put mine on a stone baking sheet so didn't use foil or spray.  I also used coconut sugar instead of brown sugar and it turned out great.  I love adding unsweetened coconut  along with the almonds and if I put in raisins or cranberries I put it in when the granola is done- but that's just personal preference.  The granola was gone in a day so I recommend making a lot more if you have a family.  We are sold on this crispy and sweet granola.  I'm making more now!

These fluffy blueberry waffles are about to become everyone's favorite! Topped with a quick blueberry sauce, they're brunch perfection on a plate.

Top 24 mothers day recipes recipes from across the web

The most viewed mothers day recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

French Toast

Baked Ham with Brown Sugar Mustard ...

Sweet Potato Hash

4-Pepper Deviled Eggs

40 Mother's Day Dessert Recipes

Easy Mother's Day Menu Guide

Quiche with Hash Brown Crust (Low F...

Blintz Souffle

Greek Meatballs

Mom's Homemade Granola

32 Mother's Day Brunch Ideas & ...

Grilled Chicken Lettuce Wraps

Great Grandma Pearl's Angel Food Ca...

Irish Pub Salad

Easy Mother's Day Brunch Menu

Spring Green Salad

Quick Chocolate Fudge Sauce

Frittata

Ree's Lemon Drop Martini

Seafood Casserole

Vanilla slice recipe

Lemon Pound Cake

Potatoes and Eggs Skillet

Chicken Enchiladas

Top 24 mothers day recipes recipes from across the web

The most viewed mothers day recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Toast

Baked Ham with Brown Sugar Mustard ...

Sweet Potato Hash

4-Pepper Deviled Eggs

40 Mother's Day Dessert Recipes

Easy Mother's Day Menu Guide

Quiche with Hash Brown Crust (Low F...

Blintz Souffle

Greek Meatballs

Mom's Homemade Granola

32 Mother's Day Brunch Ideas &amp; ...

Grilled Chicken Lettuce Wraps

Great Grandma Pearl's Angel Food Ca...

Irish Pub Salad

Easy Mother's Day Brunch Menu

Spring Green Salad

Quick Chocolate Fudge Sauce

Frittata

Ree's Lemon Drop Martini

Seafood Casserole

Vanilla slice recipe

Lemon Pound Cake

Potatoes and Eggs Skillet

Chicken Enchiladas

The most viewed mothers day recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

32 Mother's Day Brunch Ideas & ...