It is her first Mother's Day and she is a proud Mom.A Mom's tender affection, her smiles and presence touches every heart.She is beside you like a friend and loves you immensely each day.For all that she does, you can thank & surprise her by preparing a special dish from our collection of Mother Day Recipe ideas.All Mothers Day Recipes Are Absolutely Free!!

Mother Quotes

Mothers' Day Breakfast Idea: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.

Mother's Day Dessert Recipe:2

Praline Cheesecake:
Cake 24 oz Cream cheese; softened
14 oz Condensed milk
3 Eggs
1 tbsp Almond extract
1/3 c Dark brown sugar; firmly pac
1/3 c Whipping cream
1/2 c Slivered almonds; chopped
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.

Mother's Day Luncheon Recipe:

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.

Mother's Day Supper Main Course Recipes:
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.

2.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.