Treat her to the best meal yet with these Mother’s Day food ideas.
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Fruit-Topped Blintzes
My mother is a wonderful cook who always likes to prepare (and improve on!) dishes she’s sampled at restaurants. That’s what I did with these blintzes, and my family loves my fruity version even more than the original.
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Strawberry-Avocado Tossed Salad
Delicious and beautiful! Strawberries and avocado on top of romaine drizzled with a honey vinaigrette dressing. Perfect with a grilled steak and crusty bread.—Pam Nordahl, Edina, Minnesota
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Lemony Grilled Salmon Fillets with Dill Sauce
Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon. A touch of dill adds a fresh, clean finish. —April Lane, Greeneville, Tennessee
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Lemon-Lime Bars
This easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. —Holly Wilkins, Lake Elmore, Vermont
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Caesar Salad in Peppered Parmesan Bowls
This cheese bowl salad looks impressive but is a cinch to make. I won’t tell if you don’t! —Melissa Wilkes, St. Augustine, Florida
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Strawberry Cheesecake Pancakes
More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime—strawberries! Both the sauce and cream cheese filling feature fresh, ripe berries. —Shirley Warren, Thiensville, Wisconsin
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Baked Blueberry Pancake
For a quick breakfast, Norna makes the pancake while fixing supper the night before, then cuts it into squares. The next morning, she tops them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast. Norna Detig – Lindenwood, Illinois
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Easy Breakfast Strata
We start this breakfast casserole the night before so it’s ready for the oven the next day. That way, we don’t have to deal with the prep and dirty dishes first thing in the morning! —Debbie Johnson, Centertown, Missouri
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Rhubarb Cheesecake Squares
It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
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Lavender Peach Gelato
This sophisticated herbal gelato can be served as an appetizer, a palate-pleaser between courses or a dessert that tastes like heaven on a spoon. —Christine Wendland, Browns Mills, New Jersey
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Easy Fresh Strawberry Pie
For my mother’s birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. —Josh Carter, Birmingham, Alabama
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Antipasto Kabobs
My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. —Denise Hazen, Cincinnati, Ohio
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Caramelized Ham & Swiss Buns
My next-door neighbor shared this recipe with me, and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of poppy seeds, ham and cheese, horseradish and brown sugar makes it so delicious. —Iris Weihemuller, Baxter, Minnesota
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Lemon Curd Cookies
I’ve made these cookies for years. I like to give them out to family and friends. —Carole Vogel, Allison Park, Pennsylvania
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Pina Colada Fruit Salad
Give friends a taste of the tropics on warm summer days with this refreshing fruit blend. For a little extra punch, you might add a splash of coconut rum. —Carol Farnsworth, Greenwood, Indiana
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Appetizer Tortilla Pinwheels
A friend gave me this recipe, and whenever I serve these tortilla roll ups, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. —Pat Waymire, Yellow Springs, Ohio
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Orange Ricotta Pancakes
These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.—Brehan Kohl, Anchorage, Alaska
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Ham & Brie Pastries
Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper. —Jennifer Tidwell, Fair Oaks, California
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Strawberry Pretzel Dessert
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
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Crab-Brie Cheese Ball
This is no ordinary cheese ball! The phyllo-wrapped, baked Brie always wows the crowd at parties I host for the employees and customers of my small business. —Jody Issod, Marlborough, Massachusetts
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Overnight Cinnamon Rolls
I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. —Chris O’Connell, San Antonio, Texas
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Cranberry Orange Mimosas
Mimosas are just so elegant for Sunday brunch. My recipe uses tart cranberries to balance the sweetness of champagne and orange juice. —Shannon Stephens, Lake in the Hills, Illinois
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Lemon Supreme Pie
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
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Tomato & Artichoke Bruschetta
A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.—Gina Bergamino, Chanhassen, Minnesota
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Overnight Blueberry French Toast
Blueberry french toast is a year-round treat. Show off your crop of fresh berries in the summer or use frozen berries to warm up on a chilly morning. —Cristy King, Scott Depot, West Virginia
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Mamaw Emily’s Strawberry Cake
My husband loved his Mamaw’s strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
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Shrimp Scampi
This shrimp scampi recipe looks elegant enough to serve to company, but it’s easy to prepare. The bright flavors of lemon and herbs enhance the shrimp. Serve it over pasta and wait for the compliments. —Lori Packer, Omaha, Nebraska
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Arugula & Mushroom Breakfast Pizza
It’s a challenge to be creative with breakfast every morning, and I like to come up with fun foods the kids will love. This is a great recipe for the kids to join in and help make for breakfast. You can also make and freeze it before you add the eggs, then finish baking another day. —Melissa Pelkey Hass, Waleska, Georgia
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Cornmeal Pancakes
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. —Betty Claycomb, Alverton, Pennsylvania
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Lemon Bars
These lemon squares are a delightful recipe from my mother’s file. I’ve been serving it for many years. This lemon bar recipe has a wonderful tangy flavor, and they’re always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
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Zucchini & Cheese Roulades
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
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Strawberry Shortcake
I grew up helping my mom make a lot in our farmhouse kitchen; roasts, soups, pies and strawberry shortcakes. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington
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Cucumber-Stuffed Cherry Tomatoes
Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
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Iva’s Peach Cobbler
My mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho
35 / 100
Lemon Snowflakes
You’ll need just four items to whip up these delightful cookies. Confectioners’ sugar highlights the cracked tops to give them their snowflake appearance. —Linda Barry, Dianna, Texas
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Mini Sausage Quiches
These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
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Golden Buttermilk Waffles
You won’t get any complaints from family or friends when you stack up these golden waffles for breakfast! —Kim Branges, Grand Canyon, Arizona
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Strawberry Oatmeal Bars
A fruity filling and fluffy coconut topping truly make these strawberry oatmeal bars one of a kind. They really dress up my trays of Christmas goodies. —Flo Burtnett, Gage, Oklahoma
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Lemony Gingerbread Whoopie Pies
These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch. —Jamie Jones, Madison, Georgia
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Golden Oat Pancakes
My husband’s face lights up when I serve these county-style flapjacks. Serve them with fresh fruit or syrup. —Raymonde Bourgeois, Swastika, Ontario
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Bananas Foster Baked French Toast
Mmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —Laurence Nasson, Hingham Massachusetts
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Vanilla Bean Cake with White Chocolate Ganache
For a distinctive dessert with unforgettable flavor, I recommend this cake. Feel free to substitute your favorite jam and lend your own touch to this signature treat. —Lisa Bogar, Coventry, Vermont
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German Apple Pancake
If you’re looking for a pretty dish to make when having guests for brunch, try this. Everyone I’ve served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I’d written down incorrectly! If you don’t leave out the flour as I did, it’ll turn out terrific! —Judi Van Beek, Lynden, Washington
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Asparagus Swiss Quiche
Fresh asparagus stars along with bacon, onion and Swiss cheese in this hearty quiche. —Mary Ann Taylor, Rockwell, Iowa
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Blintz Pancakes
Blending sour cream and cottage cheese, ingredients traditionally associated with blintzes, into the batter of these pancakes gives them old-fashioned flavor. Top these family favorites with berry syrup to turn an ordinary morning into an extraordinary day.—Dianna Digoy, San Diego, California
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Easy Four-Layer Chocolate Dessert
Out of all the easy chocolate desserts I make, these nutty, chocolaty layered treats have become my family’s favorite. I make sure to whip up my mom her very own batch, since she loves this chocolate delight so much! —Kristen Stecklein, Waukesha, Wisconsin
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Ambrosia Fruit Salad
My mom’s ambrosia salad, with its tasty combination of fresh fruits and creamy yogurt, is a family favorite, and a great addition to a backyard barbecue. —Colleen Belbey, Warwick, Rhode Island
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Brunch Egg Bake
Here’s an easy, tasty dish to make for company that still allows you to spend plenty of time with your guests. I grew up in the heart of Pennsylvania Dutch Country, and food was always the center of attention at our family get-togethers. We think brunch is the best meal of the day to gather and enjoy. —Gloria Rohlfing, York, Pennsylvania
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Nutella-Stuffed Strawberries
Gourmet strawberries are pricey to order but easy to make. We serve strawberries with hazelnut spread as a crowd-pleasing appetizer or dessert. —Darlene Brenden, Salem, Oregon
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Any-Season Fruit Bowl
A refreshing fruit salad like this one is a welcome addition to a any meal. A hint of anise gives it festive flavor, and it looks gorgeous on a buffet table. —Frances Stevenson, McRae, Georgia
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Frozen Chocolate Monkey Treats
Everyone needs a fun, friendly way for kids to play with food. These rich bites are nutty and yummy. Just coat bananas in chocolate and dip them into peanuts, sprinkles or coconut. —Susan Hein, Burlington, Wisconsin
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Apple-Rhubarb Bread
Rhubarb is such a jewel that I freeze it to have all year. Here’s how my mother used rhubarb – in an apple bread spiced with cinnamon. —Linda Tom, Sioux Falls, South Dakota
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Orange Dream Mimosas
Your inner child will love this fun riff on the classic mimosa. Use sparkling cider, ginger ale or sparkling grape juice for a nonalcoholic version. —Deirdre Cox, Kansas City, Missouri
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Easy Glazed Bacon
Brown sugar, mustard and wine make bacon a little more special in this recipe. It’s easy to prepare while working on the rest of the meal. —Judith Dobson, Burlington, Wisconsin
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Spring Onion Pimiento Cheese Grits
Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they’ll be. —Melissa Pelkey Hass, Waleska, Georgia
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Weeknight Apple Crisp
When my cooking classes bake these apples, all the staff drops by. Students make them at home for Thanksgiving, and parents send in thank-you notes. —Sally Treonze, Hillsborough, New Jersey
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Not Your Mama’s Seven-Layer Bars
The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8×8-in. pan. —Andrea Barlow, Hot Springs, Arkansas
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Berries in Champagne Jelly
My sister gave me this recipe a few years back when I was looking for an elegant fruit dish to serve guests. I sometimes serve this party-pretty fruit treat at brunch—just before the main dish. It’s also sparkly and special enough to double as a light dessert. —Andrea Barnhoom, Scottsville, New York
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Mushroom & Smoked Salmon Tarts
This recipe came from a “what’s in the fridge?” moment, and it’s so good. It makes two tarts for brunch or appetizers. —Jacquelyn Benson, South Berwick, Maine
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Whole Grain Banana Pancakes
My kids love homemade banana bread, so why not make it in pancake form? These freeze well for a special breakfast any day. —Ally Billhorn, Wilton, Iowa
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Mini Corn Muffins with Spicy Cheddar Filling
I’m an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. —Margaret Blair, Lorimor, Iowa
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Almond-Vanilla Yogurt Parfaits
I’m a night-shift nurse. When I get home, I make a crunchy parfait with yogurt as a protein boost before heading off to a good day’s sleep.—Meredith Brazinski, Neptune, NJ
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Rustic Oatmeal Scones
My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. —Gail D’Urso, Carlisle, Pennsylvania
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Baked Egg & Stuffing Cups
Save your leftover stuffing to make shells for holding baked eggs. This is a hearty breakfast that keeps us going for the marathon shopping trips. —Karen Deaver, Babylon, New York
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Spiced Carrot Cake
My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it’s my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. —Jaris Dykas, Knoxville, Tennessee
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Basil Vegetable Strata
I’ve been cooking this strata for years, and my family just can’t get enough! The fresh basil gives this healthy brunch dish an added flavor boost. —Jean L. Ecos, Hartland, Wisconsin.
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Black Bottom Brandy Bites
The idea for these bite-sized tarts started with little chocolate bottles of brandy. For an extra dash of fabulous, I place chocolate in the bottom of each pastry cup. —Arlene Erlbach, Morton Grove, Illinois
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Homemade Butterfinger Bites
Bent on using up a stash of leftover candy corn, I decided to experiment. Turns out, if you melt it, mix it with peanut butter and coat the balls with chocolate, you get a softer, denser version of a Butterfinger bite. Who knew? They’re delicious! —Melissa Hansen, Milwaukee, Wisconsin
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Fruit Kabobs with Cream Cheese Dip
These fruity kabobs are so refreshing on a warm day. They’re also a quick and easy meal for get-togethers. —Kathleen Hedger, Godfrey, Illinois
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Chocolate Caramel Kiss Cookies
I make this cookie every Christmas with my family. It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor. —Kristen Heigl, Staten Island, New York
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Powerhouse Protein Parfaits
Parfaits have marvelous taste and texture, but many are loaded with sugar and leave you peckish for more. Here’s my protein-inspired option with yogurt, fruit and nuts. —Jen Hubin, Minnetonka, Minnestoa
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Nana’s Chocolate Cupcakes with Mint Frosting
My Nana used to make these cupcakes at Christmas every year. Even though she is no longer with us, the cakes have special meaning and it brings me joy to bake them. For a more indulgent version, double the frosting and pile it high on top of each cupcake. —Chekota Hunter, Cassville, Missouri
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Crab Phyllo Cups
I always like a little extra chili sauce on top of these easy snacks. If you’re out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona
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Apricot-Hazelnut Triangles
These crispy cookie treats can be changed up—try different nuts and jams, and dark or white chocolate depending on the holiday. —Johnna Johnson, Scottsdale, Arizona
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Strawberry-Lime Quinoa Parfaits
When I serve quinoa with strawberries and Key lime pie yogurt, friends scrape the bottom of the parfait glass to get every delectable bite. —Bev Jones, Brunswick, Missouri
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Hot Spiced Fruit
My baked pears with apples and cranberries have a touch of sweetness and spice – just like a pie without the crust. Spiced fruit warms up any occasion. —Lin Koppen, Orchard Park, New York
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Breakfast Bruschetta
My family loves bruschetta, so why not have it for breakfast? This gives us a healthy start to the morning, and takes very little effort. You get all the traditional flavors, and with egg added, it makes a great meal. —Kallee Krong-McCreery, Escondido, California
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Rise and Shine Parfait
Start your day with a smile. This fruit, yogurt and granola parfait is so easy to make. If you like, use whatever favorite fresh fruits are in season and are looking best at the supermarket. —Diana Laskaris, Chicago, Illinois
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Berries & Cream Bruschetta
Sweet and satisfying, this bruschetta proves that cream cheese belongs on more than just bagels. The topping is delicious on morning toast, too—if you can keep it around that long. —Debbie Limas, North Andover, Massachusetts
80 / 100
Fines Herbes & Mushroom Omelets Deluxe
The subtle blend of fine herbs doesn’t overtake other flavors in these omelets—it enhances them. Garnish with extra herbs or shredded Asiago cheese for a special breakfast, lunch or dinner.—Lee Lockwood, Maybrook, New York
81 / 100
Strawberry Mimosas
Here’s a tasty twist on the classic mimosa. To make this refreshing drink friendly for kids or mamas-to-be, substitute lemon-lime soda or ginger ale for the champagne. —Kelly Maxwell, Plainfield, Illinois
82 / 100
Broccoli & Chive Stuffed Mini Peppers
There’s plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington
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Peanut Butter Pie Cookies
I love the combination of chocolate and peanut butter, but my favorite—peanut butter pie—is tough to eat on the go. I dreamed up these cookies to get my favorite flavor combo in a bite-size package. They can be made ahead and taken to any holiday gathering. —Ashley Moyna, Elkader, Iowa
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Tart & Tangy Lemon Tart
Our family adores lemon desserts. I often make this cheery tart for brunch. For extra-special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota
85 / 100
Bacon & Eggs Pizza
At a resort buffet, I tried a breakfast pizza and wanted to adapt it for home. It’s an awesome alternative to basic egg casseroles. —Noelle Myers, Grand Forks, North Dakota
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Bacon & Sun-Dried Tomato Phyllo Tarts
Frozen mini phyllo tart shells are so convenient and easy to use. Just add a savory filling featuring sun-dried tomatoes and bacon, then pop them in the oven.—Patricia Quinn, Omaha, Nebraska
87 / 100
Stuffing & Sausage Strata
We are major stuffing fans, so we use it in this sausage strata. If you have leftover turkey, try it as a substitute for the sausage. —Elizabeth Ray, Corona, California
88 / 100
Raspberry Peach Tart
There’s no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.— Mary Ann Rempel, Southold, New York
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Black Bean & White Cheddar Frittata
This is one of my favorite comfort foods for breakfast or even a quick dinner. I like to make it with lime salsa. But if you’re looking for something with more kick, use hot salsa or add some chipotle pepper. —Aysha Schurman, Ammon, Idaho
90 / 100
Berry Breakfast Parfaits
Expecting brunch company, but short on time? My quick, delicious and beautiful parfaits are the perfect solution. Feel free to mix and match your favorite berries. —Lisa Speer, Palm Beach, Florida
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Crispy Goat Cheese Appetizers
Want an amazing party starter? Coat slices of goat cheese with seasoned bread crumbs, fry them until golden-brown and top them off with tomato, basil, vinegar and pine nuts. —Julia TenHoeve, Richmond, Virginia
92 / 100
Raspberry Peach Puff Pancake
Here’s a simple, satisfying treat that’s perfect when you have company for brunch. It’s elegant enough that you can even serve it for dessert at other meals.—Taste of Home Test Kitchen, Milwaukee, Wisconsin.
93 / 100
Creamy Pesto ‘n Bacon Eggs Benedict
One of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California
94 / 100
Shrimp & Crab Pizza
When we were growing up, my mother made an amazing pizza with shrimp and crab. Now my kids ask for it, and the tradition continues. —Danielle Woodward, Colorado Springs, Colorado
95 / 100
Saucy Spiced Pears
We serve these tangy, saucy pears over angel food cake, pound cake or with a little yogurt or vanilla ice cream. Sprinkle with a favorite topping. —Joy Zacharia, Clearwater, Florida
96 / 100
Ham & Broccoli Pasta
It’s hard to beat a meal that’s created in one pan, takes 30 minutes to pull together, and your kids actually thank you for making. Sounds like a keeper in my book. —Jana Cathey, Ada, Michigan
Layered Picnic Loaves
This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it’s easily carted to any gathering. Kids and adults alike say it’s super. —Marion Lowery, Medford, Oregon
97 / 100
Calzone Pinwheels
Once you try these mini-sized calzones, you may never go back to the large ones. Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives. No one can eat just one and people love the cheesy, fresh taste! —Lisa Smith, Bryan, Ohio
98 / 100
Sausage Wonton Stars
These fancy-looking appetizers are ideal when entertaining large groups. The cute crunchy cups are stuffed with a cheesy pork sausage filling that kids of all ages enjoy. We keep a few in the freezer so we can easily reheat them for late-night snacking. —Mary Thomas North Lewisburg, Ohio
99 / 100
Mushroom Bacon Bites
This is the perfect appetizer for most any occasion. The tasty bites are easy to assemble and brush with prepared barbecue sauce. When we have a big cookout, they’re always a hit…but they make a nice little “extra” for a family dinner, too. —Gina Roesner, Ashland, Missouri
100 / 100
Blue Cheese & Bacon Stuffed Peppers
Whenever I put out a plate of these cute little appetizers, people come flocking. Good thing there are lots of peppers in each bag. —Tara Cruz, Kersey, Colorado
