Lifestyle, Recipes

Mother’s Day Celebration Food ~My 4 Favorite Recipes~

Did you have a wonderful Mother’s Day? I hope all of you got to enjoy time with your family and indulge in some amazing food.

I want to share a few easy recipes that my family and I enjoyed during my annual Mother’s Day Brunch this past Saturday. These recipes can be used for a brunch, lunch, dinner, birthday party, or even a baby shower! Whichever way you and your family choose to celebrate, I’m sure these recipes will be a hit.

First I’ll start with my delicious Mother’s Day Beverage of choice, it’s easier than you might think! Then, I’ll cover my favorite appetizer and one of my go-to side dishes for the main meal, and last but not least, one of my favorite desserts.

I hope you enjoy all of my favorite Mother’s Day Celebration Food!

Lots of Love,



Raspberry-Lemon Iced Tea

I love this drink for Mother’s Day because it is delicious and it has a wonderful pink color to it that I think is so festive and fun!

What You’ll Need

  • 1-gallon pitcher

  • strainer for liquids

  • 2-3 Lipton Iced Tea Bags

  • 1 & ½ cups frozen raspberries

  • ½ cup cold water

  • juice of 1 large lemon (about 1/3 of a cup)

  • 1 – 1 & ½ cups sugar (you’re preference)



  • Begin by brewing your Lipton Iced Tea bags in a coffee pot or on the stove as you normally would.

  • While your tea is brewing, add sugar to your gallon jug.

  • Add 1/3 cup of the lemon juice to the jug with the sugar and stir until combined.

  • When the tea is finished brewing, add your tea to the gallon jug. Continue to brew more until you have filled the gallon jug almost full.

  • Mix ½ cup of your freshly brewed tea with a ½ cup of cold water.

  • Add the tea/water mix to a blender with all the frozen raspberries.

  • Blend until completely smooth.

  • Strain the raspberry tea into your gallon jug. 

*Place 1-2 raspberries in each ice cube mold of an ice cube tray and cover with water. Freeze and use these in your drinks so when they melt, you get more raspberry flavor instead of watered down iced-tea! *


Cheese, Fruit & Veggie Board

This is really a do-what-you-want kind of appetizer. Here are the ingredients for my personal choices for fruit, veggies, and cheeses to include.


  • Cheeses

Cheddar cheese cubes

Chive and Onion & Original cream cheese (have both set up as a dip style)

Mozzarella Balls

Sargento Slices

-Monterrey Jack

-Colby Jack

-Pepper Jack

-Tomato & Basil

  • Fruits

Green & Red Grapes

Orange Slices

Sliced Strawberries

Apple Slices



  • Vegetables

Baby Carrot Sticks

Peeled Celery Sticks

Baby Sweet Pickles

Sliced Red & Yellow Bell Peppers

  • Crackers



Original Club


Whole Wheat


Arrange all of your delicious snacks on a platter board or two and refrigerate them until right as your first guests arrive.

* Please keep in mind that I usually am making this platter for around 30 guests.

You can add or subtract any ingredients you wish and I am sure you will still have a wonderful platter. Some of my favorite additions besides this list would be pretzels, salsa dip, assorted nuts, slices of smoked ham, turkey, pepperoni, or different salami styles. Make it yours! *

Side Dish

Green Bean Crisps

This is one of my all-time favorite side dishes and is great for any occasion! This recipe will make enough green beans for about 2-3 people to have a good helping. Be sure to double or triple as needed!


  • 1 cup Ritz crackers (crushed)

  • ½ teaspoon garlic powder

  • ½ teaspoon dried oregano

  • ¼ teaspoon paprika (or sweet pepper powder)

  • ¼ teaspoon salt

  • olive oil

  • 2 eggs (beaten)

  • 1 1/2 pounds fresh green beans (washed and trimmed)



  • Begin by preheating your oven to 425 F / 217 C. You want the oven to be HOT when you put the beans in there.

  • Line a baking sheet with tin foil and lightly brush or spray olive oil in a thin layer across the foil.

  • Dip the green beans in the beaten eggs, then into the crumb mixture to completely coat.

  • Place the green beans in a single layer on the baking sheet.

  • Once all of the beans have been coated, place the baking sheet into the oven.

  • Bake them for about 10 minutes and then give them a toss and bake for another 3-5 minutes.


Watergate Salad

This dessert has been a favorite in my family for as long as I can remember. When I started making this myself, I realized WHY it is such a staple. It is easy, fun, and delicious. Please keep in mind, this is just my family recipe. Everything below the *** is completely optional and can be changed to include or take out anything you choose.


  • 1 can (20 oz.) crushed pineapple with juice

  • 1 package (3.4-4 oz.) Jell-O Pistachio Flavor Pudding Mix

  • 1 ½ cups jet puffed miniature marshmallows

  • 2 cups thawed Cool Whip whipped topping

* * *

  • ½ cup maraschino cherries (halved)

  • ½ cup seedless sweet grapes (halved)

  • ½ cup chopped pecans



  • In a large bowl, mix crushed pineapple & pineapple juice with Jell-O Pudding Mix.

  • Fold in Cool Whip, marshmallows, cherries, grapes, and pecans.

  • Cover and place in the fridge for at least 3-6 hours before serving.


There you have it!

My favorite beverage, appetizer, side dish, and dessert. There were almost no leftovers at all from my brunch on Saturday as everything was such a hit! That’s definitely one thing that makes it all worth it, seeing my family gather around and thoroughly enjoy the time and effort that I put into planning a family-fun filled day. That is one of the best feelings in the world.

Did you have a favorite dish from your Mother’s Day meal? Let me know in the comments!

Lots of Love,


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