Very Best Mother’s Day Brunch Recipes

 

Strawberry Cheesecake Flapjacks

Total Time: 0:50

Prep: 0:15

Cook: 0:35

Level: Easy

Yield: 6 servings

Ingredients

  • 3/4 c. low-sugar strawberry preserves
  • 8 oz. strawberries, hulled and halved
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 2 1/2 c. lowfat buttermilk
  • 2 large eggs
  • 1 tbsp. granulated sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. finely grated lemon zest
  • 6 oz. cream cheese, softened
  • 3 tbsp. butter Confectioners’ sugar for garnish

Directions

  1. In medium bowl, microwave preserves on high 1 minute or until melted. Stir in strawberries; set aside. In large bowl, whisk flour, baking powder and salt.
  2. In another large bowl, with mixer on low speed, beat buttermilk, eggs, granulated sugar, vanilla and zest until combined. With hands, add cream cheese in chunks. Beat until cream cheese is well distributed but still slightly lumpy. Add buttermilk mixture to bowl with dry ingredients. Stir gently until just combined (small lumps are OK).
  3. In 12-inch nonstick skillet, melt 1 tablespoon butter on medium. When pan is hot and foam from butter subsides, add batter by heaping quarter-cupfuls. Cook 2 to 3 minutes or until bubbles begin to appear and edges are set. Turn and cook another 2 minutes or until bottom is golden brown. If desired, transfer cooked pancakes to baking sheet in 225°F oven to keep warm. Cook remaining batter in batches, adding more butter as needed. Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.

Strawberry Lemonade Sprtizer

Level: Moderate

Serves: 8

Ingredients

  • 1 lb. strawberries
  • 1 c. vodka
  • 5 tbsp. sugar
  • ½ c. water
  • ¼ c. lemon juice
  • 1 tsp. rose water
  • Seltzer

Directions

  1. In blender, purée strawberries, sugar, water, lemon juice, and rose water until smooth.
  2. To serve, pour about 1/4 cup into cocktail glass filled with ice.
  3. Top with seltzer and stir until well combined.

Berry Bellini

Level: Moderate

Serves: 8

Ingredients

  • 2 container raspberries
  • 8 oz. rhubarb
  • ½ c. sugar
  • ½ c. water
  • Chilled prosecco

Directions

  1. In a blender or food processor, purée raspberries, rhubarb, sugar, and water until smooth.
  2. With rubber spatula, push mixture through fine-mesh sieve set over medium bowl, if desired.
  3. To serve, pour 1 to 2 tablespoons of puree into champagne flute and top with prosecco

Love Toast

Level: Easy

Serves: 2

Ingredients

  • 4 tsp. mayonnaise
  • 2 slice white sandwich bread
  • 1 tbsp. butter
  • 2 large eggs
  • salt
  • pepper
  • Finely chopped capers
  • Finely chopped fresh herbs

Directions

  1. Spread mayonnaise on both sides of 2 slices white sandwich bread. With medium heart-shaped cookie cutter, cut centers from bread. In 12-inch nonstick skillet, melt butter on medium. Add bread (and centers) to skillet. Cook 5 minutes or until golden brown. Turn bread over. To each heart-shaped hole, add 1 large egg; sprinkle eggs with pinch of salt and pepper. Reduce heat to medium-low. Cook 5 to 7 minutes, or until whites are set. Sprinkle with finely chopped capers and herbs (such as parsley, chives or basil) if desired

 

 

Green Eggs and Ham ‘Wiches

Place eggs back in the saucepan with a couple of inches of water, close lid tightly and shake vigorously to loosen shells.

Level: Easy
Serves: 4

Ingredients

  • 6 large hard-cooked eggs
  • 1/4 c. refrigerated pesto
  • 3 tbsp. light mayonnaise
  • black pepper
  • 4 croissants
  • 8 thin slices ham
  • 1 c. arugula

Directions

  1. Peel and chop hard-cooked eggs. In medium bowl, gently combine eggs, refrigerated pesto, light mayonnaise and pepper to taste.
  2. Split and toast croissants. Divide slices ham, egg salad, and arugula among croissants. Serve immediately or wrap tightly in waxed paper and refrigerate up to 4 hours.

Simple Ways to Make a Mimosa

Three cheers to mimosas. Upgrade the brunch classic with this trio of easy ideas. Each one is simple, refreshing and oh-so pretty.

SPARKLING GRAPEFRUIT LEMONADE

Add one shot grapefruit juice and 2 shots lemonade to chilled champagne flute. Top with bubbly; garnish with thyme sprig.

SICILIAN MIMOSA

Fill quarter of chilled champagne flute with blood orange juice. Top with bubbly; garnish with blood orange slice.

MIMOSA SUNRISE

Add 1/2 shot tequila, 2 shots orange juice, drizzle of honey and 2 ice cubes to cocktail shaker. Shake and strain into chilled champagne flute. Top with bubbly; add a splash of grenadine. Garnish with cherry.

Strawberry Lemonade Sprtizer

A cross between lemonade and strawberry soda, the base of this cocktail is sweet and tangy. The rose water gives it that little special something.

Level: Moderate
Serves: 8

Ingredients

  • 1 lb. strawberries
  • 1 c. vodka
  • 5 tbsp. sugar
  • ½ c. water
  • ¼ c. lemon juice
  • 1 tsp. rose water
  • Seltzer

Directions

  1. In blender, purée strawberries, sugar, water, lemon juice, and rose water until smooth.
  2. To serve, pour about 1/4 cup into cocktail glass filled with ice.
  3. Top with seltzer and stir until well combined.

 Raspberry “Cheesecake” French Toast

You’ll have no problem getting everyone out of bed with this decadent breakfast dish on the table.

Total Time: 0:35
Level: Easy
Yield: 4 servings

Ingredients

  • 6 oz. cream cheese, softened
  • 1 tsp. vanilla
  • 3 tbsp. raspberry jam
  • 1/2 c. milk
  • 2 large eggs
  • 1/4 tsp. ground cinnamon
  • 8 (1/2″ thick) sliced brioche
  • 1/2 c. raspberries, plus more for serving
  • Confectioners’ sugar, for garnish
  • maple syrup

Directions

  1. With mixer on medium speed, beat cream cheese with vanilla until smooth. Stir in raspberry jam.
  2. In a large shallow dish, whisk milk, eggs, and cinnamon.
  3. Spread cheese mixture on one side of brioche slices. Divide raspberries among 4 slices; top with remaining slices, pressing to make 4 sandwiches.
  4. Heat a 12″ nonstick skillet on medium; spray with cooking spray. Dip sandwiches into egg mixture, turning to soak both sides. Place two sandwiches in skillet; cook 2 to 3 minutes per side or until golden brown.
  5. Transfer to a plate; keep warm in oven at 200 degree F while cooking remaining sandwiches. Dust with confectioners’ sugar; serve with maple syrup and more raspberries.

Scrambled Carbonara

With fluffy scrambled eggs and slices of thick-cut bacon, this carbonara pasta recipe completely reinvents breakfast for dinner.

Total Time: 0:30
Prep: 0:10
Cook: 0:20
Level: Easy
Yield: 6 servings

Ingredients

  • 1 lb. spaghetti
  • 5 large eggs
  • 1/2 c. finely grated Parmesan, plus more for garnish
  • 4 slices thick-cut bacon, chopped
  • 1 small onion, finely chopped
  • Snipped chives, for garnish

Directions

  1. Cook spaghetti as label directs, reserving 3/4 cup cooking water before draining.
  2. Meanwhile, whisk eggs, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.
  3. In 12-inch skillet on medium, cook bacon 5 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer to paper towels to drain. Pour off all but 2 tablespoons fat.
  4. To same skillet on medium add onion and cook 4 minutes or until tender, stirring occasionally. Add eggs to skillet; cook 1 minute, stirring only once or twice, until almost set and large curds have formed.
  5. In large bowl, toss eggs, bacon and reserved pasta water with hot pasta. Garnish with chives and Parmesan.

Mexican Breakfast Chilaquiles

Wake up with breakfast nachos!

Total Time: 0:20
Prep: 0:15
Level: Easy
Yield: 4 servings

Ingredients

  • 6 large eggs
  • 1/2 tbsp. canola oil
  • 5 oz. tortilla chips
  • 1 c. Shredded Monterey Jack cheese
  • 1/4 c. pickled jalapeño slices
  • 1 avocado, thinly sliced
  • 1 c. pico de gallo
  • 2 tbsp. cilantro, chopped
  • Sour cream, for serving
  • Lime wedges, for serving

Directions

  1. Beat eggs with 1/4 teaspoon salt. In oven-safe 12″ nonstick skillet, heat oil on medium. Add eggs and gently scramble 3 to 4 minutes or until set. Transfer to bowl and set aside; wipe skillet mostly clean.
  2. Preheat broiler. Spread half of chips in same skillet. Sprinkle with half of cheese. Top with remaining chips and cheese, then eggs and jalapeño. Broil until cheese has melted and chips begin to brown, 1 to 2 minutes.
  3. Remove from oven; top with avocado, pico de gallo, and cilantro.
  4. Serve with sour cream and lime wedges, if desired.

Easy Deviled Eggs

Deviled eggs are a great appetizer at parties and this recipe is particularly easy!

Total Time: 0:45
Prep: 0:35
Level: Moderate
Serves: 12

Ingredients

  • 12 large eggs
  • ½ c. light mayonnaise
  • .13 tsp. ground red cayenne pepper
  • salt
  • ¼ c. very finely chopped red pepper
  • ¼ c. very finely chopped carrot
  • 2 tbsp. very finely chopped cornichons or dill pickles
  • 2 tbsp. finely chopped fresh dill leaves

Directions

  1. Place eggs in 4-quart saucepan. Add enough cold water to cover eggs by 2 inches. Heat to boiling on high, cover with lid, and remove from heat. Let stand 12 minutes. Drain and rinse under cold water. Under running water, peel off shells and discard.
  2. Trim the tops and bottoms of eggs so that they can sit flat. Cut each egg in half crosswise. Transfer yolks to large bowl.
  3. Into yolks, mash mayonnaise, cayenne, and 1/4 teaspoon salt until smooth. Stir in pepper, carrot, cornichons, and dill until well mixed.
  4. Spoon rounded teaspoon of yolk mixture into each egg-white half. Place on serving platter; garnish with dill. Eggs can be made up to 1 day ahead, then covered and refrigerated.

Peach Melba Mimosas

This light, fresh cocktail is filled with sweet berries, peaches, and just enough bubbly to feel festive.

Total Time: 0:10
Prep: 0:10
Level: Easy
Yield: 8 cocktails
Serves: 8

Ingredients

  • 1½ c. thawed frozen raspberries
  • ¼ c. sugar
  • 1 c. thawed frozen peaches
  • 1 tsp. fresh lemon juice
  • 2 bottle chilled champagne, cava, or other sparkling white wine
  • ½ pt. fresh raspberries

Directions

  1. In a blender, puree frozen raspberries and 2 tablespoons sugar. Set a fine sieve over a small pitcher and strain puree; set aside.
  2. Rinse blender, then puree peaches with remaining sugar, lemon juice, and 3 tablespoons cold water.
  3. Spoon 2 teaspoons raspberry puree and 2 teaspoons peach puree into each glass. Top off each cocktail with champagne and garnish with fresh raspberries. Serve warm or at room temperature.

Spinach Salad with Bacon and Egg

Perfect for brunch, lunch, and dinner, this spinach salad incorporates the saltiness of bacon and sweetness of sauteed onions to create a balanced meal.

Total Time: 0:25
Prep: 0:10
Cook: 0:15
Level: Easy
Serves: 4

Ingredients

  • 8 slice thick-cut smoked bacon
  • 1 package button mushrooms
  • 1 medium red onion
  • 4 large eggs
  • 2½ tbsp. red wine vinegar
  • 1 tbsp. extra-virgin olive oil
  • 1½ tsp. honey Dijon mustard
  • ½ tsp. Kosher salt
  • 12 c. baby spinach
  • 12 oz. mixed cherry tomatoes

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Remove from pan with a slotted spoon; drain on a paper towel. Reserve 3 tablespoon of bacon drippings; discard remainder. Break up bacon into bite-size pieces when bacon is cool enough to handle.
  2. Heat 1 1/2 tablespoons of bacon drippings in the same skillet over medium-high heat. Add mushrooms and cook 4 to 6 minutes, stirring frequently, until lightly browned. Add onion; cook 1 to 2 minutes, stirring frequently. Transfer mixture to a large mixing bowl.
  3. Make poached eggs: Fill a large saucepan with 3 inches of water. Add 1 tablespoon white vinegar (this helps whites coagulate). Bring to a gentle simmer. Crack each egg into a small cup, then slide eggs, one at a time, into water. Cook 5 to 7 minutes, adjusting heat accordingly to keep at a gentle simmer, until whites are set and yolks are slightly runny. Poach longer if you like firmer yolks.
  4. Remove eggs with a slotted spoon. Transfer eggs to a paper towel.
  5. In same skillet over medium heat, whisk red wine vinegar, remaining 1 1/2 tablespoons bacon drippings, olive oil, mustard, and salt until well blended and warmed-through. Add spinach to mushroom mixture in bowl and pour warm dressing over; toss to coat. Add tomatoes and reserved bacon pieces. Divide salad into 4 servings. Top each with a poached egg; season with salt and freshly ground black pepper to taste.

Mussels Marinière with Bacon Frisée Salad

Planning a romantic dinner for two? Serve this mussels dish with bacon frisée salad and a fresh baguette.

Total Time: 0:20
Level: Moderate
Yield: 2 main-dish servings
Serves: 2

Ingredients

  • 2 slice thick-cut bacon
  • 2 tbsp. sherry vinegar
  • 1 small head frisée
  • pepper
  • 1 tbsp. olive oil
  • 1 tbsp. margarine or butter
  • 1 medium onion
  • 2 clove garlic
  • 1 c. dry white wine
  • 3 lb. mussels
  • ½ c. packed fresh parsley leaves
  • 1 small baguette

Directions

  1. In 12-in. skillet, cook bacon on medium 6 to 8 minutes or until crisp and browned. With slotted spoon, transfer to paper-towel-lined plate; set aside. To drippings in skillet, add vinegar and cook 1 minute on medium. Pour into medium bowl (do not scrape browned bits from bottom of pan); add frisée and 1/8 teaspoon freshly ground black pepper. Toss to coat.
  2. In wide 8-quart saucepot, heat oil and margarine on medium-high until margarine melts. Add onion and garlic and cook 2 minutes or until almost translucent, stirring. Add wine and heat to boiling. Add mussels, stir once, cover, and cook 1 minute. Stir again, and cover and cook 1 to 2 minutes longer or just until mussels open; do not overcook.
  3. Immediately divide mussels and cooking liquid between 2 large serving bowls and top with parsley. Divide salad between 2 serving plates and top with reserved bacon. Serve mussels and salad with baguette.

Potato Salad with Bacon and Capers

Basic potato salad gets an upgrade — adding fresh green herbs, salty, smoky bacon, and briny capers creates unexpected bursts of flavor in this usually bland side.

Recipe courtesy of Barbara Kafka, author of The Intolerant Gourmet

Total Time: 0:55
Prep: 0:15
Level: Easy
Yield: 6 servings
Serves: 6

Ingredients

  • 2¼ lb. small red potatoes
  • salt
  • freshly ground pepper
  • 3 tbsp. olive oil
  • 2½ tbsp. tarragon vinegar
  • 3 tbsp. chopped fresh parsley
  • 3 tbsp. Chopped fresh dill
  • 6 scallions
  • 4 slice bacon
  • 1½ tbsp. capers

Directions

  1. In a large pot over high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 2 inches to a boil. Cook until potatoes are tender and easily pierced with a sharp knife, about 25 minutes. Drain and let cool. Slice potatoes crosswise into ½-inch-thick rounds and transfer to a serving platter.
  2. In a small bowl, mix oil, vinegar, herbs, scallions, bacon, and capers. Pour over potatoes and toss. Season with salt and pepper.

Apple and Walnut Salad

Prepare the dressing right in the jar, seal it, and pop it into the fridge — it will keep for up to 3 days. Toss with the salad right before serving.

Total Time: 0:15
Level: Easy
Yield: 6 side-dish servings

Ingredients

  • ¼ c. extra-virgin olive oil
  • 3 tbsp. fresh lemon juice
  • 2 tbsp. cider vinegar
  • 1 tbsp. spicy brown mustard
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 1 bag mixed salad greens
  • 1 green apple
  • ⅔ c. chopped walnuts
  • ½ c. shredded sharp Cheddar cheese

Directions

  1. In a small jar (or a container with a lid), combine the oil, lemon juice, vinegar, mustard, salt, and pepper. Close the lid tightly; shake until well combined.
  2. Toss the salad greens with the apple, walnuts, and cheddar cheese. Drizzle the salad with dressing; toss to combine.

 Bacon Chicken Cutlets with Sweet Potato Mash

: Moderate

Ingredients

  • 2 sweet potatoes
  • 4 strip bacon
  • 1 lb. chicken cutlets
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ c. flour
  • ½ c. milk
  • ½ tsp. salt
  • ½ tsp. pressed garlic
  • 1 c. lower-sodium chicken broth
  • 2 tbsp. lemon juice
  • 3 c. steamed broccoli

Directions

  1. Microwave sweet potatoes, pricked with fork, on high 10 minutes or until tender, turning over once.
  2. Meanwhile, cook bacon in 12-inch skillet on medium-high heat for 5 minutes or until crisp; reserve drippings. Season chicken cutlets with 1/4 teaspoon each salt and pepper; dredge in flour. Cook chicken in drippings on medium-high heat for 6 minutes or until cooked through (165 degrees F), turning once.
  3. Scoop potato flesh into medium bowl; mix with milk and 1/4 teaspoon salt.
  4. Transfer chicken to plates. Stir pressed garlic into skillet 30 seconds. Add lower-sodium chicken broth and 2 tablespoons lemon juice; cook 3 minutes. Serve chicken with sauce, bacon, mash, and steamed broccoli.

Green on Green Salad

Total Time: 0:15
Level: Easy
Yield: 6 side-dish servings

Ingredients

  • ¼ c. buttermilk
  • 2 tbsp. mayonnaise
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. snipped fresh chives
  • 1 clove garlic
  • ½ tsp. Worcestershire sauce
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 1 bag mixed salad greens
  • 8 oz. asparagus
  • 1 c. peas
  • 1 c. packed fresh cilantro leaves
  • ¼ c. packed fresh mint leaves

Directions

  1. In a small jar (or a container with a lid), combine the buttermilk, mayonnaise, lemon juice, chives, garlic, Worcestershire sauce, salt, and pepper. Close the lid tightly and shake until well combined.
  2. Toss the salad greens with the asparagus, peas, cilantro, and mint. Drizzle the salad with dressing and toss to combine.

Fennel and Orange Salad

Prepare the dressing right in the jar, seal it, and pop it into the fridge — it will keep for up to 3 days. Toss with the salad right before serving.

Total Time: 0:15
Level: Easy
Yield: 6 side-dish servings

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. orange juice
  • 2 tbsp. sherry vinegar
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 1 bag mixed salad greens
  • 3 small oranges
  • 2 medium fennel bulbs
  • ¾ c. pitted green olives
  • ½ c. fresh basil leaves

Directions

  1. In a small jar (or a container with a lid), combine the oil, orange juice, vinegar, salt, and pepper. Close the lid tightly and shake until well combined.
  2. Toss the salad greens with the orange segments, fennel, green olives, and basil. Drizzle the salad with dressing and toss to combine.

Sweet and Sticky Apricot Glazed Ham

A fully cooked store-bought ham makes this four-ingredient recipe an easy, Easter dinner essential.

Total Time: 3:10
Prep: 0:10
Cook: 3:00
Level: Easy
Yield: 12 servings

Ingredients

  • 1 (8- to 10-lb.) fully cooked bone-in smoked half ham (not spiral-sliced)
  • 1 c. packed brown sugar
  • 1 c. apricot jam
  • 1/2 c. Dijon mustard

Directions

  1. Preheat oven to 300°F. Place ham in roasting pan, cut side down. With tip of sharp knife, make long cuts from top of ham to bottom, cutting through tough skin and fat; make perpendicular cuts to form diamonds. Cover with foil. Bake 11/2 hrs.
  2. In medium bowl, whisk sugar, jam, mustard and 2 teaspoon pepper. Transfer 1 cup glaze to separate bowl; cover and refrigerate. Remove foil from ham. Brush some of remaining glaze all over ham. Bake, uncovered, another 1 to 11/2 hours or until glaze is dark brown and internal temperature of ham has reached 140°F, brushing with glaze every 1/2 hour. Allow ham to rest 20 minutes before carving. Serve with reserved glaze.

 

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