May 11, 2017

Each year, on the second Sunday in May, we celebrate all the great things moms do with cards, gifts, flowers and plenty of tasty food. Mother’s Day is the perfect opportunity for Colorado culinary arts students to show off their developing skills in the kitchen. It’s also a chance to try out exciting new brunch recipes that would get anyone’s weekend morning off to a fantastic start.

1. Step up your omelet game

An omelet makes the ideal brunch entree, especially if you customize it with Mom’s favorite flavors. Bon Appetit suggested a recipe that features bacon, ricotta and mushrooms for an extra-hearty results. Start by cooking bacon in a skillet over medium heat until crisp.

Place chopped mushrooms in the pan with the bacon drippings, adding salt and pepper, and cook on medium-high. When the mushrooms are browned, transfer to a small bowl. Stir in ricotta, Parmesan and more salt and pepper.

Whisk eggs and cook on a medium heat. Constantly stir the eggs, and, when curds form, add the mushroom mixture and bacon. Cook until the omelet’s bottom becomes a light-golden brown, and then fold and move onto a plate.

2. Pack your pancakes with flavor

Blueberry pancakes are a classic, but Ree Drummond suggested bringing more excitement to your next batch by adding lemon. First, combine flour, sugar, baking powder and salt. In a separate bowl, mix evaporated milk with both juice and zest from a lemon, and then wait five minutes before stirring in an egg and vanilla extract.

Combine the dry and wet ingredients, adding melted butter and then a cup of blueberries. Melt more butter in a skillet over medium-low heat. Drop a quarter cup of batter at a time into the skillet, cooking each pancake for a couple minutes on either side.

3. Put a new spin on cinnamon rolls

For moms who love something sweet in the morning, homemade cinnamon rolls make an excellent choice. The directions offered by Country Living take this treat to a whole new level with chocolate and cherry. Combine milk and granulated sugar, sprinkling yeast on top to stand until the mixture turns foamy.

Beat a cup of flour into the mixture, followed by salt, butter and eggs. Add more flour and continue beating until you have smooth ball of dough. Place the dough in a bowl prepared with butter and roll it around to coat. Cover with plastic wrap and allow up to an hour in a warm place for the dough to rise.

While waiting, mix butter and cherry preserves in one bowl and brown sugar and cinnamon in a second bowl. Punch the dough down and roll it out on a floured surface. Spread the butter mixture on the dough and then top with the brown sugar and cinnamon, sweet cherries and bittersweet chocolate.

Roll the dough and slice into pieces. Place in baking dishes coated with butter, cover with plastic wrap and allow half an hour for the rolls to puff. Then, bake in an oven at 350 degrees Fahrenheit for 20 to 25 minutes.

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