Mother’s Day is a celebration honoring the mother of the family, as well as motherhood, maternal bonds, and the influence of mothers in society. It is celebrated on various days in many parts of the world, most commonly in the months of March or May. It complements similar celebrations honoring family members, such as Father’s Day, Siblings Day, and Grandparents Day.
In the United States, celebration of Mother’s Day began in the early 20th century. It is not related to the many celebrations of mothers and motherhood that have occurred throughout the world over thousands of years, such as the Greek cult to Cybele, the Roman festival of Hilaria, or the Christian Mothering Sunday celebration (originally a commemoration of Mother Church, not motherhood).However, in some countries, Mother’s Day has become synonymous with these older traditions.
15 Touching Mother’s Day Poems and Quotes
Share these sweet poems and quotes with your mom on May 14.
“All that I am or ever hope to be, I owe to my angel mother.” –Abraham Lincoln
“God could not be everywhere and therefore he made mothers.” –Unknown
“Motherhood: All love begins and ends there.” –Robert Browning
“A mother is your first friend, your best friend, your forever friend.” –Unknown
“Mothers hold their children’s hands for a short while, but their hearts forever.” –Unknown
Pina Colada Cheese Ball Recipe
Pina Colada Cheese Ball Recipe
- 2 cups macadamia nuts; toasted chopped, and divided
- 2 – 8 ounce packages cream cheese softened slightly
- 20 ounce can crushed pineapple drained well
- 1/2 cup green onions about 4-5 green onions, finely chopped
- 1 cup sweetened flake coconut toasted
- 1/2 teaspoon salt
In a bowl, mix together all ingredients, except 1 cup of the macadamia nuts. Mix until well blended.
Place remaining 1 cup of macadamia nuts on a plate. Divide mixture in half and shape each half into a round ball with clean hands. If necessary, clean hands again during shaping to help ensure a smooth shape. Place one cheese ball into remaining nuts and coat with the nuts, pressing gently to ensure that they are sticking to the cheese ball. Repeat with remaining cheese ball.
Place cheese balls on a plate and cover with plastic wrap. Refrigerate for at least 1 hour.
–To toast coconut and nuts: place the coconut (or nuts) in a dry skillet and heat over low heat. Stir constantly to keep coconut (or nuts) moving. Keep toasting and stirring until toasted to your preference. Keep watch — they will begin to brown quickly. Just when they look brown enough, remove from the heat completely.
French Onion Sour Cream Biscuits
- 2 cups self-rising flour
- 2 teaspoons chopped chives
- ½ teaspoon garlic powder
- 1 cup French Onion dip (store bought or homemade)
- ½ cup heavy cream
- 2 tablespoons unsalted butter, melted
- Preheat your oven to 450 degrees F and line a baking sheet with parchment paper or a Sil-Pat. Set aside.
- In a large mixing bowl, stir together the flour, chives, and garlic powder until combined.
- Make a well in the center of the dry ingredients and add the French Onion dip and ¼ cup of heavy cream to the well.
- Use a fork to combine the cream, dip, and flour mixture. Add the remaining ¼ cup of cream as needed until all the flour is moistened. (My dough was a touch on the dry side when it was still in the bowl, but as soon as I started needing it everything was perfect.)
- Turn the dough out onto a floured non-stick surface and knead it gently 6 times, coating lightly with flour on all sides.
- Roll the dough to ½-inch thickness. Use a 2½-inch (or 2-inch) round biscuit or cookie cutter to cut the dough into rounds. Re-roll the dough as needed and continue cutting out biscuits.
- Place the rounds onto your prepared baking sheet and brush the tops with about half the melted butter.
- Bake for 10 minutes. Carefully remove the biscuits from the oven and brush the tops with the remaining butter. Return to the oven and broil for about 2 minutes, or until the top are golden brown. (Watch your biscuits carefully! You don’t want them to burn.)
- Remove from the oven and serve immediately.
Cinnamon Roll Crumb Cake
prep time: 5 MINS cook time: 28 MINS total time: 33 mins
- 1 tube (17.5 oz.) refrigerated cinnamon rolls
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ½ tsp. cinnamon
- 3 tbsp. butter, melted
- Preheat oven to 350°F. Spray an 8-in. cake pan with cooking spray.
- Open the cinnamon roll tube, remove the frosting and setting it aside. Separate the cinnamon rolls. Place one cinnamon roll in the center of the cake pan. Unroll another cinnamon roll completely and wrap it around the cinnamon roll in the pan. Repeat with the remaining cinnamon rolls.
- In a small bowl, combine the flour, brown sugar, cinnamon and melted butter with your hand until it resembles coarse crumbs. Sprinkle the mixture evenly over the top of the cinnamon rolls. Bake 25-28 minutes or until the cinnamon rolls are cooked completely, and the crumb topping is lightly browned.
- Transfer the frosting to a small zip-top bag and snip the corner. Drizzle the frosting evenly over the top of the cake. Serve warm.
Lemon Berry Trifle
- 16oz angel food cake
- 8oz frozen whipped topping, thawed
- 1 cup vanilla yogurt
- 1/2 cup lemon curd
- 1-2 cups fresh berries (strawberries, blueberries, raspberries, blackberries)
Cut angel food cake in to 1-2 inch cubes. Place in the bottom of a trifle dish.
Combine thawed whipped topping with yogurt and lemon curd. Mix well until the lemon curd is completely incorporated into the yogurt mixture. Spread evenly over the angel food cake.
Top with fresh berries and a dollop of whipped cream. Garnish with lemon peel to show that it’s a lemon-y trifle
EggWhite Frittata with Lox and Arugula
- Total:18 minActive:6 min Yield:4 to 6 servings Level: Easy
- 8 egg whites, at room temperature
- 1/2 cup whipping cream
- 6 ounces lox, chopped into 1/2-inch pieces
- 1 lemon, zested
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 packed cups (2 ounces) arugula
- 1 clove garlic, minced
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
In a medium bowl, whisk the egg whites until fluffy, about 30 seconds. Add the cream, lox, lemon zest, salt, and pepper.
In a 10-inch, ovenproof, nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes.
Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.Recipe courtesy of Giada De LaurentiisLazy Sunday Mimosa
Give the classic Champagne brunch drink a pretty-in-pink spin by using a mix of blood orange and pineapple juices — and decorating the glasses with sanding sugar.
Total:5 min Active:5 min Yield:2 servings Level: Easy
- 1/2 cup pink sanding sugar
- 1 (750-ml) bottle brut Champagne
- 4 tablespoons pineapple juice
- 4 tablespoons blood orange juice
- 2 tablespoons orange liqueur (recommended: Grand Marnier
Dip the rims of the champagne flutes in water. Dip again in the sanding sugar. Divide Champagne between 2 glasses. Add half of both juices to each glass and top with orange liqueur.Recipe courtesy of The Neely’sSweet Pepper CrostiniTotal:17 min Cook:17 min Yield:6 servings Level: EasyIngredients
- 6 slices baguette (1/2-inch-thick)
- 2 tablespoons olive oil
- 1/2 to 3/4 cup roasted red bell pepper strips
- 1/3 to 1/2 cup grated smoked mozzarella or fontina
Preheat the oven to 375 degrees F.Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes.Recipe courtesy of Giada De Laurentiis
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
- Total:35 min Active:15 min Yield:4 servings Level: None
- 1 tablespoon olive oil, plus 1 tablespoon
- 2 cloves garlic, minced
- 6 sun-dried tomatoes, diced
- 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 teaspoon dried thyme
- 1/4 cup (2 ounces) goat cheese
- 1/3 cup reduced-fat cream cheese
- 4 (4-ounce) center-cut pork chops
- 1 1/2 cups chicken broth
- 1/2 lemon, zested
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
Recipe courtesy of Giada De Laurentiis
Penne with Treviso and Goat Cheese
- Total:30 min Active:10 min Yield:4 to 6 servings Level: Easy
- 1 pound penne pasta
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, halved
- 1 pound treviso or radicchio, chopped (about 4 cups)
- 3 packed cups (3 ounces) baby spinach
- 1/2 cup low-sodium chicken stock
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon kosher salt, plus more for seasoning
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups grated Parmesan
- 1 1/2 cups (11 ounces) goat cheese, crumbled
- 1/2 cup basil leaves, torn
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a 12-inch skillet, heat the oil over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute. Remove the garlic and discard.
Add the treviso, spinach, chicken stock, balsamic vinegar, lemon juice, 1 tablespoon of salt, and red pepper flakes. Cook until the treviso and spinach until wilted, about 6 to 8 minutes.
Add the pasta and Parmesan. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt, to taste.
Transfer the penne to serving bowls. Top each portion with the crumbled goat cheese and garnish with basil before serving.
- 1 cup seedless raspberry jam
- 6 tablespoons orange liqueur (recommended: Grand Marnier)
- 1 pound mascarpone cheese, at room temperature
- 1 cup whipping cream
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
- 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
- Confectioners’ sugar, for serving
Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
Dust with the confectioners’ sugar and serve.
- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool slightly and serve warm or at room temperature.
Mother’s Day Breakfast and Brunch Recipes
Passion Fruit Mimosas
- 1 1/2 teaspoons grenadine
- 1 1/2 cups chilled passion fruit juice
- 1 (750 ml) bottle chilled prosecco
- Orange slices, for garnish
1. Spoon 1/4 teaspoon grenadine into each of 6 flutes; top with 1/4 cup passion fruit juice, then fill with prosecco. Garnish, if desired.
1 1/2 cups chopped cranberries
- 2 cups plus 2 tablespoons all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 teaspoon grated lemon rind
- 1/2 teaspoon vanilla extract
- 2 large egg whites
- 1 (8-ounce) carton vanilla low-fat yogurt
- 1 large egg
- Cooking spray
- 1 1/2 teaspoons turbinado sugar or granulated sugar
1. Preheat oven to 375°.
2. Combine cranberries and 2 tablespoons flour, tossing gently; set aside.
3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, granulated sugar, baking powder, and salt in a large bowl. Whisk together oil and next 5 ingredients (through egg) in a medium bowl. Make a well in center of flour mixture; add oil mixture, stirring just until flour mixture is moist. Fold in cranberry mixture. Spoon the batter into 12 muffin cups coated with cooking spray. Sprinkle sugar evenly over muffins. Bake at 375° for 33 minutes.
4. Remove muffins from pans immediately, and place on a wire rack.
Pressed Watermelon With Basil Water
- 4 cups red or yellow seedless watermelon chunks (about 1/4 large melon)
- 6-8 large basil leaves
- Pinch of sea salt
- 1/4 teaspoon white wine vinegar
- 4 cups chilled water
Combine watermelon chunks and basil leaves in a colander placed over a large bowl. Using a metal ladle or spoon, press watermelon to extract as much juice as possible. (The remaining pulp should be fairly dry.) Season the juice with sea salt and white wine vinegar, and strain through a fine-mesh sieve into a large pitcher. Add 4 cups chilled water, stir, and serve.