Special to The Laker/Lutz News

Mother’s Day doesn’t have to be perfect — it’s really about the memories made on the day set aside for Moms.

For instance, last year, my three nephews were making my sister-in-law breakfast in bed.

Well, that was the plan anyway.

But then they started fighting in the kitchen.  

So, my sister-in-law had to get out of bed and go downstairs to break up the fight.

Once peace was restored, they instructed her to go back to bed.  

When breakfast finally was served, she was informed by the wait staff that the kitchen had run out of bacon, so they substituted some pepperoni.

Not a perfect breakfast, but what a fun story for the memory bank.

Do you need some ideas on what the kids can make this year for your Mother’s Day celebration?  

Here are some breakfast and brunch suggestions that are easy enough for even the smallest of sous chefs to assist — just make sure those little ones are supervised.

You can make this Mother’s memorable with one (or more) of these menu ideas:

• Charcuterie board: Think of different textures and colors.

The textures can come from protein, such as bacon, sausage, sliced hard-boiled eggs, lox and a grain, such as waffle quarters, pancakes, crepes, bagels and muffins.

Add blueberries, strawberries, kiwi, grapes and other fruits for color.

Start the board by placing little bowls of fruit, jam and syrup on the board, followed by the largest food items, and then fill empty spaces with the smaller items.

Add some flowers to give the presentation more pop. (After brunch they can be placed in a vase for Mom or Grandma to enjoy later.)

If you don’t have a charcuterie board, don’t worry. Just use a wooden cutting board or a baking sheet. Or, you can buy one as a Mother’s Day gift.

• Peanut butter board: This is similar in concept to a charcuterie board, but it has a peanut butter theme.

To make this, spread 1 cup to 1 ¼  cups of peanut butter — a brand that isn’t runny — onto the center of a marble or wooden serving platter.

Spread the peanut butter thinly and evenly with the back of a spoon, leaving space along the sides of the board for the dippers.

Top with a drizzle of honey or fruit jam, cinnamon, nuts, granola, chocolate chips, or peanut butter chips.

The dippers for this peanut butter board can be graham crackers, pretzel sticks, waffle quarters, and/or fruit slices.

• Fruit and donut kabob: Slide kiwi, strawberry, melon, grapes, berries and other types of fruit, as well as donut holes onto skewers in your desired pattern. You can substitute waffle quarters for the donuts, or simply use fruit.

• Watermelon fruit pizza: Cut a watermelon in half, then cut an even round slice about 1-inch thick (use remaining watermelon as you wish). Spread two tablespoons of vanilla Greek yogurt over the round slice. Place sliced fruit on top, such as strawberries, grapes, and bananas, and top with granola. Cut the watermelon into eight triangles to make slices of watermelon pizza.

• Other simple ideas: Make a berry and banana fruit salad; a strawberry banana smoothie; or an egg salad sandwich.

Whatever you decide to make on Mother’s Day, do what you can to make your Mom happy.

It is her day, after all.

Shari Bresin is the Family & Consumer Science Agent for the University of Florida/Institute of Food and Agricultural Sciences Cooperative Extension Pasco County. Pasco County Extension 

Recipe
Tortilla cups with eggs (courtesy of the University of Illinois Extension)

Ingredients:
4 flour tortillas, 6-inch in diameter
4 eggs
1/4 cup mushrooms, chopped
1/4 cup bell peppers, chopped
1/4 teaspoon black pepper

Preparation:
Preheat oven to 350 degrees F.
Wash hands with soap and water.
Gently rub produce under cool running water.
Cut each tortilla in half and then in half again.
This will result in four equal pieces per tortilla.
Spray six muffin tin cups with non-stick cooking spray.
Overlap two to three pieces of tortilla in each muffin tin to cover completely and create a cup. Press into muffin tin. Spray with nonstick cooking spray.
Bake tortilla cups for 10 minutes.
Remove from oven and set aside to cool.
Mix eggs, mushrooms, bell peppers and black pepper in a medium mixing bowl.
Pour egg mixture equally into tortilla cups.
Cook for 20 minutes to 25 minutes until eggs are cooked through, or when internal temperature reaches 160 degrees F.
Optional: Top with salsa, green onions, or sour cream.
Note: One serving is two tortilla cups.

Published May 10, 2023