We had a lovely Mother’s Day on Sunday, with both of our moms (and my dad) coming over for brunch. It’s been a tradition for quite a while (maybe since I was in high school?) for me to make Mother’s Day brunch and this is the second year we’ve hosted in our house. It was a gorgeous day so I set up the table on the deck for an Al fresco meal. The table in a little uneven, so I bought a neutral tablecloth, and then layered with the table runner I used for Easter, and then some fresh flowers. Since this is a fairly small round table and we had five people, there wasn’t room for much else and I kept it simple. Blue salad plates, our regular dinner plates and pretty yellow napkins finished off the tablescape.
- Blue Cheese & Honey Appetizers
- Paula Dean Spinach & Bacon Quiche
- Fruit Salad
- Green Salad with Balsamic Vinegar & Olive Oil
- Blueberry Coffeecake
- Carrot Cake Cookies with Cream Cheese Frosting
For the Quiche, since Paula Dean’s recipes aren’t exactly known for their low-calorie ingredients, I swapped out regular bacon for turkey bacon and the heavy cream for evaporated milk. You really couldn’t tell the difference at all is using the slightly healthier alternatives. I also found a really cute pie dish at Walmart (the Pioneer Woman’s line) and it’s so bright and cheerful.
I made my grandma’s blueberry coffeecake, which is always a hit. I have a piece or two leftover for breakfast (or dinner…) that I’ll be eating this week. Sometimes my favorite part of hosting is the leftovers 🙂
For dessert, I made carrot cake cookies from Fox Hollow Cottage. These were so simple to make and tasted oh so good! I debated on making cream cheese frosting from scratch, but at the last minute, decided to use store bought. These are definitely going on my go-to list for quick, yummy and pretty recipes.
Next week, I’ll share a the details on a super easy appetizer that involves two of my favorite things: honey & blue cheese.
Hope you had a wonderful Mother’s Day!