Mother’s Day is the busiest day of the year for many restaurants. And really! Do you want to fight the crowds?

How about making mom a great brunch after church? And do it all! Bring flowers for the table and all the ingredients if it’s at her house. If you have it at your house, make sure she takes the flowers home. Take pictures of her with everyone. She is the center of attention today!

Here are some yummy recipes, she’s sure to love:

Orange Julius

1 – 6 oz. can frozen orange juice
1 cup milk
1 cup water
1/4 cup sugar (or less to taste)
1 tsp. vanilla
5 – 6 ice cubes

Place all ingredients in blender. Blend about 30 seconds. Serve.

Stuffed French Toast

1 loaf of “home style” or “buttermilk” bread, cubed
1 package 8 oz cream cheese, cubed
12 large eggs
1/3 cup maple syrup
2 cups milk
½ teaspoon cinnamon
1-2 cups fresh or frozen fruit (blueberries, raspberries, mixed)
Arrange half the bread cubes in 9 x 13 pan sprayed with PAM. Scatter cheeses cubes and fruit over bread, topping it off with the remaining bread. Wisk the remaining ingredients together and pour over bread. Press so all is covered with egg. Cover with foil that has PAM sprayed over it to ensure cooked bread does not stick to it. Refrigerate overnight (can be cooked right away). Bake covered at 350 degrees for 30 minutes. Uncover and then bake another 30 minutes. Sprinkle powdered sugar, let set. Serves six to eight.

Fresh Fruit Salad

• ¾ cup low-fat lemon yogurt
• 1 tsp. lemon juice
• 1 tsp. sugar
• 1/8 tsp. cinnamon
• 2 cups watermelon balls
• 2 cups cantaloupe balls
• 2 cups sliced strawberries
In small bowl, mix yogurt, juice and cinnamon and blend well with whisk. Combine remaining ingredients in salad bowl and drizzle with salad dressing. Cover and chill until serving. 4 servings