As a mom, I can assure you moms don’t care what you serve them on Mother’s Day. They just want everyone there! But here’s a great menu that she’ll love anyway!


Chicken Lasagna


1 3lb Chicken

6 uncooked lasagna noodles

1 cube chicken bouillon

1/4 c hot water

1 8oz cream cheese

2 c shredded mozzarella

1 26oz spaghetti sauce


Boil slightly salted water and cook noodles 9 minutes. Drain & wash with cold water.

Boil chicken till done and shred.

Dissolve cube in hot water. In a bowl mix chicken, bouillon, cream cheese, and 1 cup of mozzarella.

Spread 1/3 of the spaghetti sauce on the bottom of a 9×13 pan. Cover with chicken, and top with noodles. Repeat.

Top it off with the rest of the spaghetti sauce and 1 cup of mozzarella.

Bake at 350 for 45 minutes.


Garlic Cheese Bread

1 loaf crust French bread

1 stick butter

3/4 cup cheddar cheese, grated

3/4 cup Monterey Jack cheese, grated

1/2 grated Parmesan cheese

1/2 cup real mayonnaise

4 green onions, white and light green parts minced

Dash of salt

4 cloves garlic, finely minced.


Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.

Cut loaf of bread in half horizontally, then each half vertically.

Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.

Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.

Repeat with remaining butter, garlic, and bread.

Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.

Slice and serve.


Ricotta Cheese Cake                                                                                                                                                                   


1 box yellow or lemon cake mix                                 

1/2 tsp. vanilla extract                                                                                       

2 lbs. Ricotta cheese                                                    

1 can cherry pie filling or powered sugar                                                      

3/4 cup sugar                                                                                                                                                                                                

4 eggs   


Mix cake mix according to directions.  Grease a 9 x 13 inch pan.  Beat until firm, not stiff or dry.  Mix ricotta cheese, sugar, eggs and vanilla extract.  Spread cake mix into pan.   Spread cheese mix all over the top of cake batter.   Bake at 350 degrees for 1 hour.  Cake will rise to top; cheese mix to lower part of cake.


Topping variations:   Cook slowly 1 can cherry pie filling with 1 teaspoon cornstarch, 1/2 teaspoon almond extract and 1/2 teaspoon butter.  Cool.  Top cake.   Or shake powdered sugar on cake instead of pie filling.