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

Orange Smoothie Just for Mom Recipe  Instructions:

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.

1 1/2 C of cold milk
1/2 C brewed coffee, cooled
1 (4 serving size) chocolate instant pudding and pie filling
12 chocolate sandwich cookies, divided
1 1/2 C frozen whipped topping, thawed

Mom’s Mocha Pudding Delight Recipe  Instructions:

Pour the milk into a large mixing bowl.
Add the coffee and stir slightly to combine.
Sprinkle in the pudding and pie filling.
Whisk for 2 minutes or until blended together well.
Transfer half of the pudding mixture into 4 dessert cups.
Crumble 2 cookies into each dessert cup.
Fold the whipped topping into the remaining pudding mixture.
Transfer the mixture equally into the 4 dessert cups.
Top each dessert with a cookie.

Makes 4 servings

If you’re Mom likes chocolate and coffee this dessert is right up her alley.  Chocolate chip cookies can be used in place of the sandwich cookies.  Instead of topping this dessert off with another cookie add a red or green maraschino cherry.

6 T of butter, cubed
1 C light brown sugar, packed
2 T light corn syrup
1 small pineapple, peeled, cored and cut into slices
12 maraschino cherries, drained well
3 eggs
2 C of sugar
1 C vegetable oil
1 (8 oz.) container of sour cream
2 t vanilla
2 1/2 C of flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt

Pineapple Cupcakes Upside Down Recipe Instructions:

Preheat the oven temperature to 350 degrees.
Grease the cups in a muffin tin with a non stick cooking spray then line with wax paper.
Place the butter into a saucepan positioned over low heat.
Allow the butter to melt completely then stir in the brown sugar and corn syrup.
Adjust the heat to medium and stirring continuously cook about 3 minutes or until the sugar has completely dissolved.
Remove the pan from the heat.
Spoon 1 T of the butter mixture into each prepared muffin cup.
Place a pineapple slice into each muffin cup then add a cherry to the middle hole of each pineapple slice.
Break the eggs into a large mixing bowl and beat slightly with a fork.
Add the sugar and beat with an electric mixer on medium speed until the mixture thickens and turns lemon in color.
Add the oil, sour cream and vanilla and beat until the mixture is smooth.
In a separate bowl toss together the flour, baking soda, baking powder and salt.
Add the dry mixture to the egg mixture and blend until well moistened.
Fill the muffin cups 2/3 full of the batter.
Bake 30 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
Invert the cupcakes onto a wire rack to cool completely.

Makes 12 cupcakes

1 C of water
2 T of instant coffee granules
6 C of miniature marshmallows
1 C of heavy whipping cream

Whipped Up Coffee Dessert Recipe Instructions:

Pour the water into a large saucepan and position the pan over medium heat.
Bring the water to a brisk boil.
Reduce the heat to low and add the coffee granules stirring until dissolved.
Stir in the marshmallows and continue cooking 5 minutes or until the marshmallows have completely melted, stirring frequently.
Pour the mixture into a large bowl, cover and refrigerate 30 minutes or until the mixture begins to thicken.
Place the whipping cream into a small bowl.
With an electric mixer on low speed beat the cream until soft peaks begin to form.
Fold the cream mixture into the marshmallow mixture.
Spoon the mixture into individual dessert cups just before serving.

Makes 8 servings

Preparation time:  approximately 10 minutes
Cooking time:  approximately 8 minutes
Chilling time:  approximately 30 minutes
Total time:  approximately 48 minutes

If Mom is a coffee lover this dessert will blow her away.  Top her dessert cup with a spoon of whipped topping and sprinkle the topping with chocolate sprinkles.

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

Crunchy Chewy Coconut Cookies Recipe Instructions:

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.

3/4 C cold milk
1 (4 serving size) box vanilla flavor instant pudding and pie filling
1 1/2 C whipped topping, thawed and divided
1 (10.75 oz.) prepared pound cake
1/4 C of orange juice
1 C of fresh raspberries
1 C of fresh strawberries, sliced
1/4 C fresh black berries

Berry Bliss for Mom Recipe Instructions:

Place the milk into a mixing bowl.
Sprinkle the pudding mix into the milk.
With an electric mixer, beat the mixture for 2 minutes or until well blended.
Fold in 1 C of the whipped topping until well combined.
Cut the pound cake into 3 layers lengthwise.
Place the first layer on a serving plate.
Brush the layer with orange juice.
Spread 1/2 of the pudding mixture on the cake layer.
Sprinkle 1/3 of the raspberries over the pudding.
Sprinkle 1/3 of the strawberries over the raspberries.
Add the next layer of cake and brush with orange juice.
Sprinkle on 1/3 of the raspberries and 1/3 of the strawberries.
Add the last layer of cake and brush with remaining orange juice.
Spread the last cake layer with the remaining whipped topping.
Sprinkle the remaining raspberries and strawberries over the top.
Finish by sprinkling the black berries over the top of the cake.
Cover loosely with foil and chill for at least 4 hours but no longer than 24 hours.

Makes 8 servings

Preparation time:  approximately 20 minutes
Refrigeration time:  approximately 4 hours
Total cooking time:  approximately 4 hours 20 minutes

Mom will think you worked all day making this cake.  French vanilla instant pudding and pie filling will also work.  If Mom is more into citrus fruit such as oranges, lemons and limes use those and use lemon pudding instead.

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

Fruit That Says I Love You Mom Recipe Instructions:

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.

1 1/2 T of butter
1/2 C chicken broth
3 T of maple syrup
2 t lemon juice
1 lb. baby cut carrots
1/4 t salt
1/4 t pepper

Braised Carrots in Maple Sauce Recipe Instructions:

Place the butter in a medium skillet positioned over medium heat.
When the butter has completely melted stir in the chicken broth, maple syrup and lemon juice.
Add the carrots and stir to coat them well with the maple sauce.
Set a lid slightly ajar over the skillet and cook the carrots for 7 minutes or until the carrots are fork tender and most of the sauce has been absorbed into the carrots.
Sprinkle with the salt and pepper just before serving.

Makes 4 servings

These carrots make a great side dish to serve with pork.  You can even add a little crunch to them by stirring in 1/4 C of chopped pecans just before serving.