What You Need:

1/2 C of cold whole milk

1 egg

2 C of flour

1 1/2 t baking powder

1 t salt

1/2 t ground sage

1/4 t pepper

3/4 C chilled unsalted butter, cut into pieces

How to Make It:

Set the oven temperature to 425 degrees and allow the oven to preheat while preparing the dough.

Place the milk in a small mixing bowl.

Break the egg into the milk and with a wire whisk blend until the ingredients are combined together well.

Dump the flour into a large mixing bowl.

Add the baking powder, salt, sage and pepper.

Add in the butter pieces.

Using your fingertips blend the mixture until it resembles coarse pea size pieces.

Add the milk mixture and stir until moist clumps begin to form.

Place a little flour on your hands and knead the dough 6 times or until it holds together well.

Flour a flat surface and roll out the dough to 1/2 inch thickness.

Flour a round cutter and cut out 12 biscuits.

Place the dough rounds on a lightly greased baking sheet.

Bake 10 minutes or until golden brown.

Makes 12 biscuits

Preparation time:  approximately 15 minutes

Baking time:  approximately 10 minutes

Total time:  approximately 25 minutes

These biscuits will have Mom wondering just how hard you worked to make them.  Add a slice of bacon or ham and an egg and she will have the perfect breakfast biscuit.  Have extras?  Give Mom a chicken salad sandwich at lunch too. 

What You Need:

1 lb. round steak

1 T olive oil

1/2 t salt

1/4 t pepper

1 (5 oz.) pkg. mixed salad greens with herbs

2/3 C radishes, sliced

1 (6 oz.) container plain yogurt

2 T of fresh mint, snipped

1 C Herbed feta cheese, shredded

How to Make It:

Place a skillet over medium heat on the stove.

Brush the steak on both sides with the olive oil.

Sprinkle the steak on both sides with the salt and pepper.

Place the steak in the heated skillet and cook 8 minutes.

Turn the steak over and continue cooking 6 minutes or until as done as you like.

Remove the steak to a cutting board, cover the steak and allow it to stand for 5 minutes.

Place the salad greens into a large salad bowl.

Sprinkle in the sliced radishes.

Place the yogurt into a mixing bowl.

Add the fresh mint and stir until well combined.

Slice the steak into 1 inch thick strips.

Place the steak over the salad in the bowl.

Pour the dressing over the top of the salad and toss to coat the ingredients well.

Sprinkle the salad with the cheese just before serving.

Makes 4 servings

Preparation time:  approximately 15 minutes

Cooking time:  approximately 14 minutes plus 5 minute standing time

Total time:  approximately 34 minutes

This steak salad will hit the spot when it comes to giving Mom the perfect Mother’s Day dinner.  Tomatoes, onion and mushrooms can also be added if you like. If you have leftover steak or prefer another type of steak use it instead of the round steak.  Adjust cooking time for browning and heating. 

What You Need:

1 lb. tiny red potatoes, unpeeled and halved

1/2 C red onion, coarsely chopped

1 C frozen petite peas

2 T of tarragon vinegar

2 t Dijon mustard

1/3 C extra virgin olive oil

2 T fresh tarragon, chopped

1/2 t salt

1/2 t pepper

How to Make It:

Place the potatoes into a large saucepan and cover with water.

Place the pan over medium heat and bring the water to a brisk boil.

Continue boiling for 12 minutes or until the potatoes are fork tender.

Drain the potatoes well and then return to the saucepan.

Stir the onions in with the potatoes.

Place the peas into a small saucepan and cover with water.

Bring the water to a boil and cook the peas for 3 minutes or until they turn a bright green.

Drain the peas well and run under cold water to cool.

Place the vinegar into a small mixing bowl.

Whisk in the mustard until well combined.

Add the oil, tarragon, salt and pepper and whisk until all the ingredients are incorporated together well.

Pour the dressing over the warm potatoes and toss to coat well.

Gently fold in the peas until well combined.

Makes 4 servings

Tarragon makes a great accent for potatoes and peas.  If you cannot find tarragon vinegar white wine vinegar may be used instead.  Fresh tarragon may also be hard to come by.  If this is the case you may use 1/4 t of dried tarragon instead. 

What You Need:

1 C of water

1 (6 oz.) can frozen orange juice concentrate

1 (6 oz.) carton vanilla yogurt

1/2 C sugar

1/2 C cold milk

1/2 t vanilla extract

10 ice cubes

How to Make It:

Pour the water in the blender.

Add the juice and yogurt to the water.

Carefully stir in the sugar, milk and vanilla.

Cover the blend until the mixture is smooth.

While blending add in 3 to 4 ice cubes at a time and blend after each addition.

Continue to add the ice cubes until you have reached the thickness you desire.

Makes 4 servings

Preparation time: approximately 5 minutes

Blending time: approximately 5 minutes

Total time:  approximately 10 minutes

This drink will have Mom asking for more. Garnish with a cute little umbrella and a piece of orange slice and give Mom 30 minutes to bask in the dream of being on the sunny beach. She will treasure the moment forever.   Any type of frozen juice concentrate will work.

What You Need:

1 C of shortening

1 C of sugar

1 C brown sugar, packed

2 eggs

1 t vanilla extract

2 C of flour

2 C of old fashioned oats

1 t baking powder

1 t baking soda

1/2 t salt

2 C of sweet coconut, flaked

1 C of walnuts

How to Make It:

Set the oven temperature at 350 degrees.

Place the shortening into a large mixing bowl.

Add both types of sugar.

Using an electric mixer on low speed, blend the mixture until creamed.

Add the eggs, one at a time, beating after each egg until well combined.

Beat in the vanilla extract.

In a separate bowl combine the flour and oats tossing together well.

Add in the baking powder, baking soda and salt and blend the ingredients together well.

Gradually add the flour mixture to the creamed mixture blending until completely moistened.

Fold in the coconut and the walnuts being sure they are combined well.

Spray a cookie sheet with a non stick cooking spray well.

Drop the dough by rounded spoonfuls onto the prepared cookie sheet about 3 inches apart.

Bake 12 minutes or until the cookies turn a golden brown.

Allow the cookies to cool on the cookie sheet for 2 minutes before removing to a wire rack to completely cool.

Makes 5 dozen cookies

Preparation time:  approximately 25 minutes

Baking time:  approximately 12 minutes per batch

Total time:  approximately 37 minutes plus cooling

If Mom’s not fond of walnuts try adding some dried fruit to these cookies.  Dice up some dried apples, cranberries or apricots and add to the mixture instead. 

What You Need:

1/4 C of fresh peach slices

1/4 C of fresh pineapple slices

1/4 C of fresh raspberries

1/4 C of fresh black berries

2 slices of fresh watermelon

How to Make It:

Place the peaches onto a serving plate.

Layer the pineapple slices over the peaches.

Sprinkle the raspberries and black berries over the top.

Using a heart shaped cookie cutter cut out 8 to 10 pieces of the watermelon.

Place the watermelon cut outs around the outside edge of the plate.

Makes 1 serving

What better way to tell Mom how much she is appreciated.  This fruit salad made by a child’s own hands will give Mom that special something to always remember.  Any type of fruit will work.  If you can find letter shaped cutters cut out I Love You Mom and place across the center of the plate before adding the fruit around it. 

What You Need:

1 (10 oz.) jar Alfredo pasta sauce

1/2 C milk

2 1/2 C wild rice, cooked

2 C chicken, cooked and cubed

1 C of frozen peas

1/3 C bottled roasted red sweet peppers, chopped

1/4 C slivered almonds, toasted

1/2 t dried basil

1 C soft bread crumb

1 T of butter, melted

How to Make It:

Set the oven temperature to 350 degrees and allow the oven to heat while preparing the casserole.

Place the pasta sauce into a large mixing bowl.

Pour the milk into the bowl and stir until well blended.

Fold in the rice, chicken, peas and sweet peppers.

Add the almond slivers and basil and stir again until well combined.

Transfer the mixture into an ungreased 1 1/2 qt. casserole dish.

Cover and bake 30 minutes.

Place the bread crumbs into a mixing bowl.

Pour the melted butter over the crumbs and toss to coat well.

Sprinkle the bread crumb mixture over the top of the casserole being sure to reach the edges of the casserole.

Return the casserole to the oven, uncovered, and bake an additional 20 minutes or until the crumbs are a golden brown.

Makes 4 servings

Preparation time:  approximately 25 minutes

Baking time:  approximately 50 minutes

Total time:  approximately 1 hour 15 minutes

If you don’t have cooked rice on hand use 1 C of uncooked rice and prepare as directed on the package.  White rice can also be substituted for the wild rice.  To toast almond slivers place them on an ungreased cookie sheet in a 350 degree oven.  Stirring often toast for 5 minutes or until a golden brown.