In less than 10 days it will be Mother's Day - - - one day in 365 that is dedicated to all of you wonderful Moms out there! Breakfast in bed is one of my all time favorites and below are some incredible options to really kick your day off in delicious style! You'll need to stock the kitchen and drop a few hints to dad and the rest of your clan - but it will be worth it!!!

 RECIPES

Syrupy Overnight Banana-Nut French Toast

INGREDIENTS:        

• 6 tablespoon(s) butter or margarine
• 1 1/2 cup(s) packed brown sugar
• 5 large ripe bananas, cut diagonally into 1/2-inch-thick slices
• 1 (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slice
• 6 large eggs
• 2 cup(s) milk
• 2 teaspoon(s) vanilla extract
• 1 teaspoon(s) ground cinnamon
• 1/2 cup(s) sliced almonds or coarsely chopped walnuts or pecans

INGREDIENTS:

Helping your children understand how to safely handle food and how to avoid any dangers of the kitchen is essential. Here are a few things to consider going over with your children before you get cooking! 

1. Before you begin roll up long sleeves, tie back long hair, remove loose clothing that might get in the way or catch fire, and tie on your favorite apron.

2. Wash your hands and dry them well. Wet hands can be slippery. Know that your child will probably want to wash their hands throughout the cooking process. Make sure they fully understand the kitchen sink they are using including where the hot and cold are on that specific sink in order to avoid a burn.  

3. If your child can not reach the counter top, use a sturdy stool or wooden step to help. Avoid chairs with seat cushions which can slip and slide.Keep cabinet doors and drawers closed so your little one won't bump into them.

4. Wipe up spills as soon as they happen. Wet spots can be slippery.

5. If your child is old enough, always use oven mitts to handle food on the stove, in the oven or microwave and under the broiler.     

6. When working with pots on the stove, be sure to teach your child to hold the handle while stirring to prevent the pot from slipping off the burner.

7. Always pick up knives by their handle and do not point them at anyone. Be sure to instruct your child that knives are dangerous and should never be used unless working on their skills with an adult.     

8. Keep electrical cords away from the stove top, oven and sink.

9. Before leaving the kitchen, check that the oven and burners are all turned off.

10. Don't put knives or other sharp objects in a sink full of water. Someone could reach in and get hurt.

11. Never put water on a cooking fire - it could make the fire bigger. Tell your child to leave the kitchen, turn off the burner. Use your fire extinguisher and if necessary call 911.

12. Don't put cooked food on an unwashed plate or cutting board that held raw food. Always use a clean plate.

13. And above all keep cooking fun!!!

Here is a recipe we discovered at GiftMama.com. If you haven't already been to GIftMama.com - it is a great resource for super clever gift ideas. To turn this granola into a highly presentable gift - check out the full post!

This recipe is long on taste and short on effort! (And a great afternoon activity to share with the kids!)

Gift Mama Granola

4 cups old-fashioned oats

1 cup shredded coconut    

1/4 cup packed brown sugar    

1/4 cup vegetable oil    

1/4 cup honey    

1 teaspoon ground cinnamon    

1 1/2 teaspoons vanilla extract    

1 cup raisins

*Other add-ins: Consider throwing in some of your favorite nuts to add some protein and extra crunch and/or some dried fruits - for some extra vitamins and fiber!

DIRECTIONS:   In a large bowl, combine oats and coconut; set aside. In a saucepan, combine brown sugar, oil, honey and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally. Cool. Add raisins. Store in an airtight container.

Here is the finished product:

This recipe is for all the 'lil dippers out there. This is an idea we got courtesy of babble - why not throw in some peas to your homemade hummus for an added nutritional boost?!! Your children do not have to be the wiser  - or you can get them involved in the meal preparation and through the process they may come to realize - peas can please!

The options are really endless here as for add ins to your hummus- so, if you are feeling ambitious or just have some additional time - why not create a trio of hummus dips? Peas to one, roasted red peppers to another and maybe even some edamame or white beans and pine nuts to the third?! I'll add those recipe options on another post! For now here's our basic hummus recipe we use at our house with the added peas:

Ingredients:

• 1 can (19 oz) chick peas/garbonzo beans drained
• 1 clove garlic 
• 2 tbsp tahini (if you don't have tahini which is preferred - some people throw in peanut butter with some sesame oil as a substitute)
• 1 tsp salt
• 4 tbsp fresh lemon juice (we like lemon around here so scale this back or gradually add it to your preferred taste)
• 2 tbsp olive oil
• 1 cup peas
• pepper to taste (we use white pepper so you can't see the pepper)

Directions:

• In blender, chop garlic. Pour drained chick peas into blender, reserving a few for the garnish. Place tahini, salt, lemon juice, peas (also reserve a few for garnish), pepper and blend until creamy and the ingredients are mixed well. Add olive oil till super creamy and fully distributed.
• Transfer to serving bowl and garnish with reserved chick peas & peas.
• Serve with your favorite pita chips & crudite!
  

Like most kids, my two girls are mac n cheese fans. A great  and easy way to up the nutrition on this meal is to add some vegetables. We find when it is mixed in with the cheese and pasta, eating their veggies becomes less of a chore! You can also add broccoli, carrots or even spinach instead of the peas. The recipe below is for a basic macaroni and cheese. If you are short on time, just grab your favorite boxed variety and add fresh or frozen peas at the last 2-3 minutes that you are boiling your pasta - and then fold them in to your boxed cheese sauce.

Ingredients

• 1 cup whole grain pasta of your choice
  
• 1 cup peas  (sugar snap, little marvel, etc)
  
• 1/4 cup finely diced onion
• 1 tbsp all-purpose whole wheat flour (or white)
• 1 tsp butter
• Small dash of white pepper 
• 1 1/4 cups milk
• 1 1/2 cups cheese (Cheddar, American, Gruyere - whatever your family's taste buds prefer)

Directions

• Cook pasta in boiling water per box directions. (generally about 8-10 minutes) We like to add a little extra virgin olive oil and a dash of salt to our water, but this is entirely up to you! At the last 2-3 minutes of boiling your pasta add your peas. (3 minutes for frozen and 1 to 1 1/2 minutes for fresh peas). Drain well.
• While your pasta is cooking, get started on your cheese sauce! In a medium saucepan cook the finely diced onion in butter till tender but not brown. Stir in flour and a dash of pepper. Add milk all at once and stir till slightly thickened and a bit bubbly. Add cheese or blend of cheeses your family enjoys most.
• Stir in pasta and peas into cheese sauce. Cook over low heat for 3-5 minutes or till heated through.
  

• Another option is to transfer pea mac to casserole dish and bake at 350 for 25 to 30 minutes and bubbly. And if your children are  a fan sprinkle with breadcrumbs and for the last few minutes turn the oven to broil and watch as your mac n cheese gets nice and crunchy on top! 
• Throw in a cup of diced thickly sliced ham