Last Updated on by Danish Kahn
Mother’s Day Breakfast in Bed
MOTHER’S DAY HISTORY
Mother’s Day was set as an official holiday in 1914 by President Woodrow Wilson. He declared the second Sunday in May as an official holiday,
First of all, it was purposefully referred to in the singular possessive so that people remembered their own mother, not all mothers. But that part didn’t stick as much as it was meant to, because people do seem to wish ALL mother’s a happy day.
According to Wikipedia, AT&T and Hallmark, Mother’s Day is the single biggest day for long distance telephone calls and greeting cards. Churches report their largest attendance on Mother’s Day, except for Christmas and Easter, and florists fill record numbers of orders.
Holiday celebrations usually include special meals too and often each family has their own traditions. What would Christmas be without Grandma’s stuffing or Easter without a succulent baked ham?
Consequently, Mother’s Day is no different. Kids everywhere seem to show their love for Mom by treating her to the ultimate luxury – breakfast in bed. But since kids come in all ages and levels of experience in the kitchen, sometimes this “Ta-Da” becomes a “Ta-DON’T.”
Use Pre-cooked Ingredients to Make It Easy Peasy
The recipes below don’t require cooking expertise for supervising dads or helpful children. Most can be prepared with minimal supervision of school-age children.
Of course younger children love adding the extras – marshmallows in the fruit salad, sprinkles or candy on the berries, varied fillings in the omelet.
Also, convenience foods, such as pre-cooked bacon, fresh fruit and veggies already cleaned and prepped from the salad bar make it even easier. Add cup of instant hot chocolate and your Mother’s Day menu can help inexperienced kitchen kids move everything along smoothly.
Happy Mother’s Day!
Easy Teacup Omelet
Favorite Fillings – Cheese, bacon bits, chopped ham, green onions, cherry tomatoes
Crack two eggs in a favorite coffee cup. Add a dash of salt and beat with a fork until well mixed. Add 1 to 2 tablespoons of Mom’s favorite fillings and microwave 45 seconds to 1 minute. Carefully remove from microwave (cup will be hot!) and allow to sit one minute before serving.
Favorite Breakfast Bars
½ cup peanut butter or Nutella
1 large jars marshmallow creme
1 Tablespoon vanilla
¼ cup butter (1 stick)
½ box cruncy flake cereal (like Wheaties Energy Crunch or Crunchy Raisin Bran)
1 cup granola, plain or with nuts
In a large bowl safe for the microwave, melt butter 1 minute. Stir in vanilla. Add peanut butter and marshmallow creme and stir well to combine.
Add Wheaties to the mixture and spread it out in a large (9” by 13”) plastic container. Add granola to the top and press down into the mix with the back of a spatula or spoon. Chill for about 15 minutes until firm. With spatula or butter knife cut into bars.
Tropical Fruit Salad
1 each small container orange sections, juice drained; pineapple chunks, drained;
Cup sour cream
1 cup coconut and/or mini-marshmallows
Mix all ingredients in medium bowl. Stir carefully so you don’t break up the fruit. Chill for 30 minutes before serving.
No-fail Chocolate Dipped Strawberries
2 large chocolate bars (Melting chocolate works better – you can use dark or white)
12 large fresh strawberries, with stems on
Sprinkles, candies, other fun things for dipping
Leave the stems on the berries. This way you can hold them by the stems when dipping. Wash and dry the strawberries. Break chocolate into small pieces and place in microwave safe bowl. Chocolate is delicate; go slow and take care when heating. Microwave on high for 10 seconds, stir, another 10 seconds, stir…until chocolate is smooth. Holding by stems, dip each strawberry. Place on wax paper to cool.