Mother’s Day is almost here. I know my kids are already trying to find ideas as to what to give me for Mother’s Day. Since my birthday is also in May it tends to be a combination Birthday/Mother’s Day gift. That is fine with me.
I love it when my kids make me something from their hearts. Those are the best kinds of gifts.
My husband always loves to do something nice for me on Mother’s Day. One of my favorite things is letting me sleep in and serving me breakfast in bed. That is a fabulous way to start the day.
I thought it would be fun to share some quick, easy and fun to make breakfast treats that your children can serve to you on Mother’s Day, or any day! You can also serve these delcious treats with your famly year round.
There recipes come from Catherine McCord, the owner of Weelicious (www.Weelicious.com). I do have permission to share these tasty treats with you.
Red, White and Blue Parfaits
2 Tbsp Grape-Nuts Cereal
2 Tbsp Yogurt
2 Tbsp Raspberries, chopped
2 Tbsp Blueberries, chopped
– In a small glass, place a tablespoon of Grape-Nuts.
– Add a tbsp of yogurt.
– Add 2 tbsp of chopped raspberry.
– Add a tbsp of Grape-Nuts.
– Add a tbsp of yogurt.
– Add 2 tbsp of chopped blueberry.
– Serve and enjoy!
*Tip – make these early in the morning so that the Grape Nuts soften a bit in the yogurt.
These would be great to serve for the Fourth of July too!
Egg in the Hole (Serves 2)
2 Slices of Bread (I used whole wheat)
1 Tbsp Butter
– Using a cookie cutter, press out the center of the pieces of bread reserving the cut out.
– Heat a large saute pan over medium heat and melt the butter.
– Add the pieces of bread and the center cut outs to the pan.
– Break 1 egg into each cutout, sprinkle with salt to taste and cook for 2-3 minutes.
– Flip the bread gently and cook to desired doneness (2-3 minutes total for runny eggs and 5 minutes total for firm eggs).
– Serve each piece of bread with the cut out.
My mom used to make these for me all the time. She called them “Eggs in a basket”. Instead of cookie cutters (I love that idea!) she used to use a juice cup to cut out a hole in the middle. She also used to butter each side of the bread before placing it in the pan. She would cook on one side then flip it over and cook a little on the other side. Just a few minutes on each side makes the bread brown but leaves the egg soft and runny. My mom would even cook the cut out hole along side the egg and serve that with breakfast too. Mmm!
The above recipes come from Catherine McCord. She is a model, actress and mom of two. She owns the renowned cooking site, Weelicious (www.weelicious.com). There she shows parents how to cook recipes that are kid-friendly, quick, andnutritious. With a culinary background at NYC’s prestigious ICE and a passion for food, Catherine makes cooking accessible using a few fresh, easy ingredients to make recipes that will appeal to a range of ages – from infants starting on solid foods to school kids and adults. Unlike other kid-friendly cooking sites, Weelicious focuses on educating kids and involving them in the process with how-to cooking videos featuring her 3-year old son, Kenya, and 1-year old daughter, Chloe posted every Friday. You can also follow on Facebook and Twitter.
*I was not compensated for this post. I posted these recipes for the benefit and enjoyment of my site readers.