Mothers Day is a day for us all to appreciate and celebrate moms everywhere! Spoil her with our DIY gift ideas, or cook her an amazing camping brunch by checking out our recipes and cocktails below!
DIY Gifts For Mom!
These gifts are fun to create, and make fantastic outdoor crafts for kids to do while camping!
Supplies
- White ceramic mugs
- Nail polish
- Toothpicks
- Warm water
- Disposable pan or bucket
- Nail polish remover
- Cotton balls or pads
- Craft brush
- Dishwasher safe ModPodge
Instructions
- Fill a disposable pan 2 – 3″ full with warm water. Add more or less water depending on how high you want the color to go up the mug.
- Pour nail polish into the surface of the water, the more nail polish you add the less white that will show in the marbled paint.
- Quickly, use a toothpick to swirl the nail polish across the surface to help create the marble effect.
- Dunk the mug straight into the nail polish water, then move the mug to an area where it can sit overnight to dry completely.
- Dump the water and start over for each new mug.
- Once the mugs are dry, paint a thin layer of dishwasher safe ModPodge to keep them protected in the dishwasher.
Pressed Flower Frames
Supplies
- 2 frames
- 2 fire bricks
- Flowers
- Hot glue
- Paper towel or cotton fabric
Instructions
Pick your flowers! Then lay the paper towel on top of your brick. Place the flowers on top of the paper towel, and then lay another paper towel on top of the flowers. Finally, add another brick, creating your pressed flower sandwich! Avoid pressing down on the bricks as this could break the flowers.
Now that you have sandwiched your flowers, they are ready to go into the microwave. Microwave them for 1-3 minutes, the bigger and thicker flowers will need more time than small flowers. If you have white flowers, check them every 10 seconds to make sure they do not burn and discolor. To ensure the flower dries out completely you can remove the top brick and microwave for 30 seconds, but always keep the top fabric on to minimize ripples.
Arrange your flowers the way you like them on glass, and add the other piece of glass on top, using hot glue to stick everything in place.
Brunch
Ingredients
- 6 strips bacon
- 1 cup diced red bell pepper
- 1/4 cup diced shallot or yellow onion
- 12 large eggs
- 2 cups nonfat milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 4 cups cubed day old baguette
- 10 ounces chopped spinach
- 1 cup shredded fontina cheese
- 4 ounces feta, crumbled.
Crockpot Breakfast Casserole
Instructions
- Line a dutch oven with a disposable slow cooker liner for easy cleanup.
- Cook the bacon in a large skillet. Once cooked, remove the cooked bacon and discard all but 1 tablespoon of bacon fat from the skillet.
- Return the pan to the stove and add in the bell pepper and shallot. Sauté for about 6 minutes, or until the pepper softens.
- Whisk together the eggs, milk, mustard, salt, pepper, and cayenne until the eggs are slightly foamy.
- Arrange bread cubes in the bottom of the slow cooker in an even layer. Top with the bell pepper mixture, spinach, fontina and feta.
- Pour the egg mixture over top, using the back of a spoon to push down the bread and cheese to submerge it in liquid. Sprinkle the bacon on top, and cook on LOW for 7-8 hours, or until the eggs are set.
- Allow it to cool in the liner for 10 minutes before serving.
Mimosa Mini Muffins
Ingredients
- 1 cup flour
- 1 1 /2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 large egg
- 1/4 cup canola or vegetable oil
- 1 – 2 teaspoons orange zest
- 2 tablespoons fresh orange juice
- 1/2 teaspoon vanilla or almond extract
- 1/4 cup champagne or prosecco
Instructions
- Preheat oven to 375F and spray a mini muffin pan with cooking spray.
- Add dry ingredients to a large bowl and whisk together to combine.
- In another bowl, add sugar, egg, oil, zest, orange juice, and vanilla extract and combine.
- Add champagne and whisk to incorporate.
- Add the wet to the dry mixture and stir, but do not overmix. Small lumps are okay.
- Spoon mixture into the muffin tins, and cook for 7-9 minutes, or when a inserted toothpick comes out clean.
- To make the champagne glaze, add 1 cup of confectioners sugar to 2 tablespoons of champagne or prosecco. Whisk until smooth, and then dip each cooled muffin top into the glaze.
Blueberry Waffle Breakfast Bars
Ingredients
- 8 frozen blueberry waffles, thawed and cut into small pieces.
- 4 ounces cream cheese, softened
- 2 tablespoons light brown sugar
- 1 cup fresh blueberries
- 1/4 cup unsalted butter, melted
- 4 large eggs
- 1/2 cup milk or half and half
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Line a 8×8 pan with aluminum foil.
- Chop waffles and add half to the prepared pan. Set the other half aside for later.
- Beat cream cheese and brown sugar with a hand held mixer on medium high speed until fluffy, about 2 minutes. Use a tablespoon to distribute it evenly over the waffles, and top with blueberries.
- Top with second half of waffles.
Streusel
- 3 tablespoons unsalted butter
- 1/4 cup light brown sugar
- 3 tablespoons all purpose flour
- 1 teaspoon cinnamon
Glaze
- 1 cup confectioners sugar
- 1 tablespoon water
- Add the eggs, milk, sugar, vanilla, cinnamon and melted butter together. Pour the mixture over the waffles, cover and refrigerate overnight.
- In the morning, preheat the oven to 350F.
- To make the streusel add the brown sugar, butter, flour, cinnamon and cut the butter into the dry ingredients using two forks to make crumbs form. Sprinkle evenly over the waffles.
- Bake uncovered for about 40 minutes, until the top is set and golden. Allow them to cool on a wire rack for 15 minutes while you prepare the glaze.
- Mix confectioners sugar and water, and drizzle over the waffles to glaze. Enjoy!
Strawberry Coconut Cocktail
Ingredients
- 10 strawberries, tops removed
- 1 cup coconut water
- 3 tablespoons simple syrup
- 4 ounces of vodka
Instructions
Add strawberries, coconut water, simple syrup and vodka to a blender, and blend on high for 30 seconds.
Pour cocktail over ice and serve immediately.
Blueberry Gin Mojito
Ingredients
- 1 cup fresh blueberries
- Fresh mint leaves
- 1 ounce simple syrup
- 1 1/2 ounces fresh squeezed lemon juice.
- 4 ounces Empress Gin
- Limes
- Crushed ice
- Sparkling water, seltzer or club soda.
Instructions
Divide blueberries and mint leaves between two glasses. Add simple syrup, and use a muddle to mash the contents together for about 30 seconds.
Pour the lemon juice and gin into the glasses, then fill them with crushed ice, add a splash of sparkling water and stir well. Garnish with lemon, lime, or mint leaves and enjoy!