Hey, kids! Don't let mom read this, okay? It's a surprise...for her! One way you can really show her how much she is appreciated this Mother's Day is by making a special brunch just for her. As a mom myself, let me tell you that nothing melts mom's heart quite like when our kids cook for us.
Some of these recipes have steps that you might need a grownup to help you with, so grab your favorite one and let's get cooking! And don't forget to wash your hands first!

Sparkling Juice
This is an easy way to really fancy-up plain old juice. Mom will love it!

Equipment:
Tall glass
Spoon

Ingredients:
Ice
Mom's favorite fruit juice
Lemon-lime soda
Mint leaves

Directions:
For each serving, fill a tall glass with ice. Pour juice to fill glass halfway. Fill glass the rest of the way with soda; stir. Wash a mint leaf and place on top.

Avocado-Melon Salad with Honey Mustard Dressing
Tangy dressing and sweet melons make this salad something special.

Equipment:
Whisk
Medium mixing bowl
Knife
Cutting board
Serving platter
Large spoon

Ingredients:
1/2 cup prepared honey-mustard salad dressing
1 T. poppy seeds
2 cups diced cantaloupe
2 cups diced honeydew melon
1 large avocado, diced
2 cups seedless red grapes, washed
8 cups butter lettuce leaves, washed, patted dry, and torn into bite-sized pieces
1/2 cup cashew halves or pieces

Directions:
Whisk together the salad dressing and poppy seeds in a medium bowl. Mix together the melons, avocado, and grapes in the bowl with the salad dressing. Cover and refrigerate for an hour, or until completely chilled. Arrange lettuce on a large serving platter, mound with fruit salad. Sprinkle cashews over the top and serve. Makes 6-8 servings

Note: Many stores sell precut melons, to make prep super-easy. Otherwise, have a grownup help you cut whole ones, and the avocado.

Roasted Red Potatoes
Potatoes are a great side dish for scrambled eggs. This recipe tastes good, and is easy!.

Equipment:
Knife (if potatoes are too big)
Large mixing bowl
Measuring cups and spoons
Wooden spoon
Baking sheet
Spatula

Ingredients:
2 pounds small (about 1-inch diameter) red-skinned potatoes
1/4 cup good olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
4-5 cloves garlic, minced
2 T. finely minced fresh rosemary leaves

Directions:
Have a grown up preheat the oven to 400.
If the potatoes aren't bite-size, have a grownup cut them. Place in a bowl with the olive oil, salt, pepper, garlic, and rosemary; toss until the potatoes are well-coated. Dump the potatoes on a baking sheet; using a wooden spoon, spread out into a single layer.

Have an adult place the potatoes into the preheated oven; roast for at least 1 hour, or until browned and crisp. Have an adult help flip the potatoes twice with a spatula during cooking to ensure even browning.
Have an adult remove the potatoes from the oven. Check the seasoning, adding more salt and pepper as needed. Makes 6 hearty servings

Fancy Scrambled Eggs in a Puff Pastry Shell
Scrambled eggs go uptown with this quick and delicious recipe.

Equipment:
Whisk
Medium mixing bowl
Large skillet
Wooden spoon
Broiler-proof serving platter

Ingredients:
6 frozen prebaked puff pastry shells (find these in the freezer section of the grocery store)
6 large eggs
1/4 cup milk
2 green onions, sliced, divided
1/2 cup cooked bacon pieces (you can find these already made in the salad dressings aisle)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Pinch ground pepper
1 T. canola oil
1 T. butter
1 (8-ounce) package sliced mushrooms
1 cup shredded cheddar cheese

Directions:
Using a whisk, beat together the eggs, milk, one of the green onions, bacon, paprika, garlic powder, and pepper in a medium bowl. Set aside.
Have a grownup place oil and butter in a large skillet over medium-high heat; stir in the mushrooms and cook for 4-6 minutes, or until just cooked through. Add the egg mixture. Cook, stirring frequently, for 2-3 minutes, or until eggs are just set, but not dry.
Place puff pastry shells on a broiler-proof serving platter. With a wooden spoon, divide egg mixture between the shells (some of the egg mixture will spill out over the sides); sprinkle with cheese. Place under a broiler for 1-2 minutes, just to melt the cheese. Sprinkle with remaining green onion and serve. Makes 6 servings.

Chocolate-Raspberry Cream-Filled Crepes
Creamy and chocolaty...yum! If you assemble these before brunch and then just pop them in as soon as you serve the eggs, they'll be ready just in time!

Equipment:
Pastry brush
Shallow casserole dish
Spatula
Vegetable peeler

Ingredients:
1 stick butter
1 package ready-to-eat cheesecake filling, chocolate dream flavor
1 package prepared crepes (you can find these in the produce section of most grocery stores)
1 small jar seedless raspberry jam
1 can of whipped topping (the spray type)
1 plain chocolate candy bar
Mint leaves for garnish

Directions:
Have a grownup preheat oven to 350 and melt the butter in the microwave. Coat the bottom of the casserole dish with some of the melted butter. Set both aside.
Lay one crepe on your work surface. Using a tablespoon, pile some of the chocolate cheesecake filling in a line down the center of the crepe. Next, have a grownup warm up the jam in the microwave.

Drizzle about a tablespoon of the jam over the chocolate cheesecake filling. Roll up the crepe into a tube. It will look sort of like a burrito, but with the ends open. Place the filled crepe into the casserole. Continue to assemble the crepes and place them in a row in the casserole dish.
Brush the crepes with the remaining butter. Then, brush the remaining jam over the crepes.
Have a grownup put the casserole dish into the oven and bake for 20 minutes, or until heated through.
To serve, place one crepe on a serving plate. Spray a small amount of the whipped topping on the center of the crepe. Have a grownup make chocolate curls from the candy bar, using a vegetable peeler. Just scrape the peeler along one of the bar edges while holding it over the crepe.
Wash a mint leaf and poke into the side of the whipped cream pile.

Michelle Anderson is a local freelance writer, wife, mom, and enjoys sharing her love of cooking.