A Southern Mother’s Day Brunch Menu

A Southern Mother's Day Brunch Menu | www.classictasselsandmore.com

Mother’s Day and brunch go hand-in-hand just like southerners and a bowl full of grits. Why not combine the two? These recipes are guaranteed crowd-pleasers that will make every mother smile, and not because she didn’t have to prepare it!

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Peach Mimosa


  • 2 cups orange juice, chilled
  • 2 cups peach nectar, chilled
  • 1 liter regular or nonalcoholic dry champagne or sparkling wine, chilled


  1. In 1 1/2-quart pitcher, mix orange juice and peach nectar.
  2. Pour champagne into glasses until half full. Fill glasses with juice mixture.

Recipe: Betty Crocker

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Spring Salad with Raspberry Dressing


  • 6 oz mixed spring greens
  • 2 avocados, halved, removed from peels and sliced
  • ½ pint raspberries
  • ½ cup goat cheese
  • ½ cup smoked almonds, roughly chopped
  • Garnish with smoked sea salt, optional
  • Dressing:
  • ¼ cup raspberry vinegar
  • ¼ cup honey
  • 2 cloves garlic, finely minced
  • Pinch of salt


  1. Whisk together dressing ingredients.
  2. Right before service toss the spinach with some of the dressing. Drizzle individual servings with a little remaining dressing. Dressing will keep several days and is delicious on roasted vegetables, chicken and many other dishes.

Recipe: Southern Season

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Cheesy Grits


  • 3 1/4 cups whole milk
  • 1 cup quick cooking grits
  • 1/2 stick butter
  • 1/4 cup grated cheddar cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • for serving bacon crumbles


  • In a medium saucepan, bring the milk to a boil over medium-high heat.
  • Add the grits, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the butter. Cook and stir frequently, until the grits are soft.
  • Stir in cheese and bacon.

Recipe: Paula Deen

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Ham & Collards Quiche


  • 1 sheet refrigerated pie pastry
  • 2 cups shredded Colby-Monterey Jack cheese, divided
  • 3/4 cup cubed fully cooked ham
  • 2 tablespoons olive oil
  • 1 cup frozen chopped collard greens, thawed and drained
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 large eggs
  • 1 cup 2% milk


  1. Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Sprinkle 1 cup cheese onto bottom of pastry-lined pie plate. Sprinkle with ham.
  2. In a large skillet, heat oil over medium-high heat. Add collard greens and onion; cook and stir 5-7 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. Arrange greens over ham.
  3. In a large bowl, whisk eggs and milk until blended. Pour over top. Sprinkle with remaining cheese.
  4. Bake on lower oven rack 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
    Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet. Bake as directed, increasing time to 50-60 minutes. Yield: 6 servings.

Recipe: Taste of Home

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Hummingbird Cupcakes


  • 1/4 cup crushed pineapple packed in juice
  • 2 large ripe bananas, mashed
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped pecans
  • Cream Cheese Frosting:
  • 8 ounces cream cheese, at room temperature
  • 4 tablespoons butter, at room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract


  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.
  2. Add the pineapples and bananas to a medium bowl. Mash together with the back of a fork and set aside. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a separate medium bowl.
  3. Add the butter and the sugar to a large bowl. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Beat in the eggs , one at a time, and then the vanilla extract. Add the dry ingredients into the wet by scoopfuls and beat until thoroughly combined. Beat in the pineapple and bananas, being careful not to over-mix. Fold in the pecans. Use an ice cream scoop to fill each tin three-quarters way full.
  4. Bake until the tops turn golden brown and when a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool completely before frosting.
  5. Frosting: Add the butter and cream cheese to a large bowl and beat together until smooth. Add the powdered sugar and vanilla and continue to beat until smooth and light.
  6. Frost the cupcakes with the Cream Cheese Frosting once cool.

Recipe: Food Network

And that’s it! What’s your favorite recipe to make for Mother’s Day? Let us know by commenting below.

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