Who Needs Brunch? Make Mother’s Day Special at Home

They’re going to make a mess. They might argue or fight. But letting the kids cook for mom on Mother’s Day is a memory worth making.

Bringing mom breakfast in bed or setting the table for Mother’s Day dinner is nearly a rite of passage – a way for kids to feel important and useful and for moms to feel loved.

It really doesn’t matter if the toast is burned or the spaghetti is cold. Moms and kids will remember how special they felt when the one who is always giving becomes the recipient.

One way to prod your kids into action or just to give them a little help in their Mother’s Day endeavors is to suggest a recipe or two. Kids often have good intentions but need a nudge. Don’t let it feel any less special because you suggested it!

Quick recipes or recipes with just a handful of ingredients are good choices for kids to make.

Make-ahead recipes are also great for Mother’s Day. Kids can do the prep the night before (with the help of Dad or another grownup), giving them more time on Sunday for making drinks and setting the table or for the family to enjoy a hike, bike ride or other fun.

Yum! We love this French toast topped with mixed berries. It’s perfect for spring.

Berry Good Overnight French Toast

Serves 8

• 6 eggs
• 1 3/4 cups milk
• 1 teaspoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 loaf (1 pound) French bread, cubed
• 1 (12- to 16-ounce) package frozen, unsweetened mixed berries
• 2 tablespoons butter
• 1/3 cup packed brown sugar
• Powdered sugar and maple syrup

1. Whisk together eggs, milk, sugar, cinnamon, vanilla and salt. Place bread cubes in a 9-by-13-inch baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight.
2. Preheat oven to 350 degrees. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes.
3. In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. Dust with powdered sugar and serve with syrup.

This pasta dish comes together easily. Kids and moms will like it!

Rigatoni with Italian Sausage

Serves 4

• 8 ounces rigatoni (half of a 16-ounce package)
• 1/2 pound bulk Italian sausage
• 1 cup sliced fresh mushrooms
• 1 jar marinara sauce
• 1/4 cup grated Parmesan cheese
• 2 tablespoons half and half
• 1/2 pound sliced mozzarella cheese

1. Preheat oven to 375 degrees. Cook rigatoni according to package directions; drain.
2. In a large skillet, cook sausage and mushrooms over medium-high heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles, about 10 minutes. Drain. Stir in marinara sauce, Parmesan cheese and half and half. Add rigatoni and toss to coat.
3. In an 8- or 9-inch square baking dish, layer 1/3 of the rigatoni mixture and 1/3 of the mozzarella cheese. Repeat layers. Bake, uncovered, until heated through and cheese is melted, 25-35 minutes. (Cover loosely with foil if top browns too quickly.)

If you’ve never made this recipe for ham and cheese sliders, you’re in for a treat. They’re easy enough for kids to make (with a little help). For Mother’s Day, suggest these sliders with a green salad, fruit salad or potato chips. If the weather’s nice, pack them in a basket for a picnic.

Ham and Cheese Sliders

Makes 12 sliders

• 1 package Hawaiian rolls
• ½ pound thin-sliced deli ham
• 12 slices Swiss cheese
• 1/2 cup poppy seed or honey mustard dressing
• 2 tablespoons butter, melted
• 1 teaspoon coarse-ground mustard
• 1/4 teaspoon poppy seeds

1. Remove rolls from package, lay flat and slice horizontally in two pieces. Separate and lay side by side. Spread insides with dressing.
2. Layer Swiss cheese slices over bread. Layer ham over the cheese. Place top section onto bottom section. Place sandwich rolls into a 9-by-13-inch pan.
3. In a small bowl, combine remaining ingredients and stir. Brush or pour over tops of sandwiches.
4. Bake in 375-degree oven, covered, for 20-25 minutes until centers are heated through and cheese has melted.

This showstopper dessert is one kids will be proud to serve mom. Be sure to take a photo of the finished product!

Brownie Trifle

Serves 12

• 1 package brownie mix
• 1 (3.9-ounce) package instant chocolate pudding mix
• 2 cups whole milk
• 2 (8-ounce) containers Cool Whip (or fresh whipped cream)
• 1 chocolate candy bar or chocolate-toffee bar

1. Prepare brownie mix according to package directions or make your own and cool completely. Cut into 1-inch squares.
2. In a large bowl, combine pudding mix and cold milk. Beat with a wire whisk or electric mixer for 2 minutes, then fold in 1 (8-ounce) container Cool Whip or whipped cream until no streaks remain.
3. In a trifle bowl, place half of the cut brownies, half of the pudding mixture and half of the remaining container of Cool Whip. Repeat layers. Shave or chop chocolate, sprinkling on top. Cover and refrigerate 8 hours before serving.

Natalie Mikles is a mom of three – 12-year-old twin girls and an 11-year-old boy. She writes about food, sharing recipes for busy families and picky eaters. She has been recognized for her food columns as well as features on families and issues affecting local children. She loves pizza and movie nights with her family.