Raspberry Cocoa Trifle
This lovely layered dessert is my husband's favorite. I always make it for our Christmas dinner, but it's excellent after any special meal. —Karen Bourne, Magrath, Alberta
Celebration Punch
This pretty fruit punch has just the right amount of sweetness. The ice ring keeps it cool for hours without diluting the flavor. —Marci Carl, Northern Cambria, Pennsylvania
Pecan Wheat Waffles
Your bunch will say a big "yes" to breakfast when these wonderful waffles are on the menu. —Susan Bell, Spruce Pine, North Carolina
Heirloom Tomato Tart
Here's a delicious way to use the tomato bounty from your garden or the great buys from the local farmers' market. If you don't have heirloom tomatoes, try regular tomatoes with grape or plum tomatoes. —Kathryn Conrad, Milwaukee, Wisconsin
Buttery Grilled Shrimp
This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. —Sheryl Shenberger, Albuquerque, New Mexico
Garden Pesto Pasta Salad
My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it’s too hot to cook, I like to use the seasonal veggies for pasta salads and other cool meals. —Sarah Mathews, Ava, Missouri
Cream Cheese & Chive Omelet
The first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey
Fruit 'n' Cake Kabobs
A neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit. —Mary Ann Dell, Phoenixville, Pennsylvania
Lemony Shrimp & Snow Pea Pasta
This pretty pasta is a family favorite —the kids love the light lemony flavor and I love that they devour the fresh veggies. You can use other types of pasta for variety, like bow ties or corkscrews. —Jennifer Fisher, Austin, Texas
Thymed Zucchini Saute
Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in no time! —Bobby Taylor, Ulster Park, New York
Smoky Spanish Chicken
After enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I remove the skin from the chicken after browning. —Ryan Haley, San Diego, California
Berry Rhubarb Fool
A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
Chicken with Peach-Avocado Salsa
This super-fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. —Shannon Roum, Cudahy, Wisconsin
Warm Pineapple Sundaes with Rum Sauce
Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. —Jamie Miller, Maple Grove, Minnesota
Whole Wheat Fettuccini with Fresh Corn, Tomatoes, Spring Onion, Red Pepper and Feta
This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. —Angela Spengler, Tampa, Florida
Steak with Chipotle-Lime Chimichurri
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Light Strawberry Pie
People rave about this luscious strawberry pie. Best of all, it’s a low-sugar sensation that you won’t feel one bit guilty to eat. —Lou Wright, Rockford, Illinois
Mediterranean Broccoli & Cheese Omelet
My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
Emily's Honey Lime Coleslaw
Here’s a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It’s a great take-along for all those summer picnics. —Emily Tyra, Milwaukee, Wisconsin
Spicy Lemon Chicken Kabobs
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
Zucchini Egg Skillet
My neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina
Blintz Pancakes
Blending sour cream and cottage cheese, ingredients traditionally associated with blintzes, into the batter of these pancakes gives them old-fashioned flavor. Top these family favorites with berry syrup to turn an ordinary morning into an extraordinary day.—Dianna Digoy, San Diego, California
Nectarine Arugula Salad
Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. —Christine Laba, Arlington, Virginia
Spicy Peach-Glazed Grilled Chicken
Simple chicken on the grill can’t compare with this wake-up-the-taste-buds version. It has just the right mix of spicy and sweet flavors. —Karen Sparks, Glendora, California
Garlic Lemon Shrimp
You'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. —Athena Russell, Greenville, South Carolina
Easy Marinated Grilled Flank Steak
“Friends shared this three-ingredient marinade years ago, and it’s been a favorite since. Serve this steak with salad and grilled potatoes for a quick meal.” Beverly Dietz - Surprise, Arizona
Mango Gelatin Salad
My Aunt Nannette shared this smooth and refreshing salad as a convenient do-ahead dish. The mango and apricot flavors go well with pork, chicken and beef. —Debra Sult, Chandler, Arizona
Dilly Veggie Pizza
This is one of my favorite ways to use up leftover veggies. It's a cinch to prep and you can change the mixture to match your kids' taste buds. Always popular at special events, it's just as yummy the next day. —Heather Ahrens, Columbus, Ohio
Apple-Carrot Slaw with Pistachios
Sweet, crunchy and colorful, a vibrant slaw like this will be an all-star at your next potluck spread. I prefer to use freshly julienned carrots and apples because I love their sunny flavors. —Linda Schend, Kenosha, Wisconsin
Chicken Alfredo with Grilled Apples
If you've never grilled apples before, here's your excuse to start. I created this Alfredo-style chicken for a party. By the number of recipe requests, I knew it was a hit. —Richard Robinson, Park Forest, Illinois
Artichoke & Spinach Dip Pizza
When I'm making this pizza and I have garlic oil in my pantry, I swap it for regular oil. It adds a little something without overpowering the toppings. —Shelly Bevington, Hermiston, Oregon
Blueberry Graham Dessert
When you're short on time but long for cheesecake, try this fruity dessert. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. —Taste of Home Test Kitchen
Spring Asparagus
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois
Citrus Avocado Salad
This recipe nicely showcases grapefruit and oranges, which are at their peak around the holidays. Citrus fruits pair well with a sweet dressing. —Sonia Candler, Edmonton, Alberta
Berry Puff Pancake
Breakfast is my husband's favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. —Cecilia Morgan, Milwaukie, Oregon
Fancy Fuss-Free Torte
Thanks to frozen pound cake and a can of pie filling, this torte's easy to make. If layers slide, keep them in place with toothpicks around the edges as you build. Just remove before serving. —Joan Causey, Greenwood, Arkansas
Strawberry Rhubarb Cream
A friend gave me this recipe a long time ago. It’s rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. —Norma DesRoches, Warwick, Rhode Island
Blackened Tilapia with Zucchini Noodles
I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
Artichoke Caprese Platter
I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
Braised Dill Potatoes
Dill, chicken broth and a few other simple ingredients create a side dish your family will love. The braised potatoes are delicious with sour cream. —Amie Schmidt, San Diego, California
Sage-Rubbed Salmon
If you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York
Fresh Fruit Bowl
The glorious colors used here make this a great summer fruit bowl. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
Sauteed Radishes with Green Beans
I’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri
Pina Colada Icebox Cake
This icebox cake has all of the flavors of a pina colada. It takes just one bite to escape to a tropical island! —Rachel Lewis, Danville, Virginia
Spicy Pork Tenderloin
A friend shared this recipe for marvelously flavorful pork years ago. It really sparks up a barbecue and has been popular whenever I've served it. I guarantee you'll get many requests for the recipe. —Diana Steger, Prospect, Kentucky
Balsamic Cucumber Salad
Cucumber salad recipes are my absolute favorite! This fast, fresh salad is a winner at every get together. It's an easygoing, healthy side dish for kabobs, chicken or anything hot off the grill. —Blair Lonergan, Rochelle, Virginia
Strawberry Shortcake Puffs
When my wonderful friend Kelly brought me a pint of strawberries, I didn’t want to just eat them straight (tempting as it was). I decided to make strawberry shortcake with my own pretty, elegant spin. These light and airy puff pastry stacks let the fruit shine. —Jenny Dubinsky, Inwood, West Virginia
Buttermilk Buckwheat Pancakes
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Asparagus, Squash & Red Pepper Saute
The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri
Asparagus Bruschetta
For a light bite, Elaine Sweet created these pretty appetizers. “I really like asparagus, so I’m always trying it in different things,” says the Dallas, Texas reader. "This is a delicious twist on traditional bruschetta."
The post 50 Quick and Easy Mother’s Day Recipes Mom Will Love appeared first on Taste of Home.
Lisa Kaminski