This year Mother’s Day will be observed on Sunday, May 10. It is a holiday that is observed yearly on the second Sunday of the month of May.

Mother’s Day was first officially observed in the United States on May 10, 1908, when Anna Jarvis held a memorial service for her mother at Andrews Methodist Episcopal Church in Grafton, West Virginia. Following a campaign by Jarvis, President Woodrow Wilson signed a proclamation in 1914 officially establishing the second Sunday in May as the national holiday.

Some interesting Mother’s Day facts are: 41% of Americans will buy jewelry for the holiday. However, flowers will remain the most popular gift. Also, more phone calls will be made on Mother’s Day than any other day of the year.

For this Mother’s Day column, I have asked family members to share a favorite recipe. I hope you enjoy them.

Rhubarb Surprise Cake

This is a recipe from a daughter-in-law. I would suggest serving this cake with a scoop of vanilla ice cream. Keep this recipe on hand, as rhubarb will be coming up soon for those who have it in their gardens.

Ingredients

3 cups cubed rhubarb

1 cup sugar

1 1/2 cups water

1 3-ounce package strawberry jello (sugar free)

1 white cake mix

3 cups mini marshmallows

2 eggs

Instructions

Mix cubed rhubarb, sugar and water in a pan and bring to a boil. Remove from heat, add jello, mix and set aside to cool. Fix cake according to package directions, except use 2 whole eggs. Grease the pan. Preheat the oven to 350 degrees. Layer marshmallows on bottom. Pour prepared cake mix over them, pour well-cooled rhubarb mixture on top. Bake for 45 minutes.

Breakfast Quiche

My sister suggested this recipe because it is a favorite of one of her adult children, and I am betting a favorite of a few of her 24 grandchildren. This recipe is versatile because you can add whatever vegetables your family likes. Hope you enjoy it.

Ingredients

4 eggs, beaten

1 large can evaporated milk

1 1/2 cups grated Swiss cheese

1/4 teaspoon salt

1/8 teaspoon pepper

1 frozen pie crust

Onions, broccoli and mushrooms, to taste

Instructions

Precook onions, broccoli and mushrooms in a microwave and cool. If you want to add ham, preheat it and drain the excess juice off and add to the eggs and vegetables. Keep in mind what will fit into the pie crust.

Then mix all ingredients together and pour into a frozen pie crust. Bake at 375 degrees for 45 minutes. Put a toothpick into the center to make sure it is solid in the middle. Cook for an additional 5 minutes if needed.

Chicken Pasta Salad

Another daughter-in-law shared this recipe that her late mother-in-law had prepared at different times. Her mother-in-law passed away a few months ago in a car accident, so needless to say, it is one of many recipes cherished by their family. This recipe makes a large batch, so it can also be prepared by cutting each of the ingredients in half.

Ingredients

2 packages rotini pasta noodles, cooked

*1 large can chicken, shredded

4 cups red grapes, cut in half

*1 cup shredded (not grated) Parmesan cheese

1 cup sour cream

1 cup mayonnaise

1/2 cup vinegar

1/2 cup sugar

*1 12-ounce bottle poppy seed dressing

Suggestions

* Chicken: 2 chicken breasts can be cooked and shredded, rather than canned chicken

* Cheese: such as shredded Romano or Asiago cheese

* Dressing: Briannas poppyseed dressing is recommended

Instructions

Prepare the rotini noodles in a kettle according to the package. Let the noodles cool by running cold water over the noodles and drain. Add canned chicken or cut up 2 chicken breasts which have been cut into bite-size pieces. Cut the grapes in half and add to the bowl with chicken and noodles.

Next, in a separate bowl, mix together the sour cream, mayonnaise, and vinegar with 1/2 cup sugar. Add this to the noodles, chicken and Parmesan cheese. Mix well. Next add the bottle of poppy seed dressing and mix well with all the ingredients in the bowl. Let chill for 2 hours before serving.

Peanut Butter Frosting

This recipe brings back many memories. My mom, many years ago, made delicious chocolate cake and would frost it with this recipe. It makes a chocolate cake even more delicious. I thank my sister for sharing this with me. I had forgotten about it. My mom loved to bake and was also a great pie maker.

Ingredients

1/2 cup butter or margarine, softened

1/2 cup creamy peanut butter

1 3-ounce package cream cheese, softened

1 teaspoon vanilla extract

2 cups confectioners sugar

2 tablespoons milk

Instructions

In a large bowl, with a mixer on medium speed, beat butter, peanut butter, cream cheese, and vanilla until smooth and creamy for about 2 minutes. Reduce speed to low. Add sugar and milk; beat until blended. Increase speed to medium-high and beat for 2 minutes or until fluffy.

Loretta’s Tips

1. Many cookie recipes call for too much sugar. You can cut down on the sugar by as much as half, particularly if you are using raisins, dates, chocolate chips, etc.

2. When baking cookies, use the center shelf of the oven only. Sheets on two levels will cause uneven distribution of heat.

Loretta Krahling is a columnist with over 39 years of newspaper experience. If you have a favorite recipe you would like to share or have any questions, please email it to Loretta at krahling93@gmail.com.