Mother's Day is May 11.
The main ingredient for a five-star meal: thoughtfulness.

Reprinted with permission of Better Homes & Gardens.

For this ladies-only lunch, pick a day when all of you -- including the cook -- can enjoy a meal at your leisure.

Melon Sparklers

The fruit of a Galia melon looks like honeydew, but isn't as sweet.

• six 10-ounce servings
• Prep: 20 minutes

Ingredients

• 1/3 cup sugar
• 1/4 cup fresh mint leaves
• 1 ripe Galia or honeydew melon, peeled, seeded, and cubed (enough to make 3 cups)
• 1 cup fresh orange juice
• 2 tablespoons lime juice
• 3/4 cup crushed ice
• Chilled sparkling wine*
• Fresh mint sprigs (optional)
• Lime slices (optional)

Directions

• Place sugar in food processor or blender; cover and process or blend about 2 minutes or until somewhat powdery.
• Add mint leaves; process or blend until finely chopped.
• Add melon and orange and lime juices; process or blend until smooth.
• Add ice; process or blend until frothy.
• Pour into glasses until three-fourths full.
• Add chilled wine,* filling glasses to the top.
• Garnish with mint and lime. Makes six 10-ounce servings.

*For a nonalcoholic version, substitute lemon-lime carbonated beverage for the sparkling wine.

Fruited Cheese-Filled Lemon Biscuits

Another time, for a more substantial filling, replace the fruit with chopped cooked turkey or chicken.

• 12 sandwiches
• Prep: 25 minutes

Ingredients

• 2 tablespoons chopped pecans
• 1/4 cup low-fat or regular creamy cucumber salad dressing
• 3/4 cup boursin or soft-style cream cheese with garlic and herbs
• 3/4 cup finely chopped fresh fruit (peach, plum, or tomato)
• 3/4 cup finely chopped seeded cucumber
• 2 tablespoons snipped parsley
• 12 Lemon Biscuits (see Recipe below)
• Lettuce leaves, torn
• 6 ounces sliced low-fat or regular cheese (Swiss, provolone, Havarti) and/or prosciutto

Directions

1. To toast the pecans, spread the nuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until light golden brown, stirring once or twice.
2. For fruited cheese, combine salad dressing and 1/4 cup of the boursin or cream cheese in a medium mixing bowl. Stir in chopped fruit, cucumber, toasted pecans, and parsley. Set aside.
3. Slice biscuits in half horizontally. Spread cut sides with remaining boursin or cream cheese. Line biscuit bottom with lettuce leaves; add 3 to 4 tablespoons fruited cheese and cheese and/or proscuitto slices, dividing equally. Place biscuit top on cheese. Makes 12 sandwiches.

Lemon Biscuits

Prepare a double batch of these tender biscuits so you'll have enough to make 12 of the sandwiches.

• 6 to 8 biscuits
• Prep: 20 minutes
• Bake: 10 minutes

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 2 teaspoons finely shredded lemon peel
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/3 cup buttermilk
• 1/3 cup mayonnaise or salad dressing

Directions

• Stir together flour, sugar, baking powder, lemon peel, baking soda, and salt in a medium bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Combine buttermilk and mayonnaise or salad dressing; add to dry mixture all at once. Stir just until moistened.
• Turn dough out onto a lightly floured surface. Quickly knead by folding and pressing gently for 10 to 12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
• Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Remove the biscuits from the baking sheet and cool slightly. Serve warm. Makes 6 to 8.

Make-Ahead Tip: Prepare and bake biscuits as directed; cool completely. Place biscuits in a freezer container or bag and freeze up to 3 months. Before serving, wrap frozen biscuits in foil and bake in a 300 degree F oven for 20 to 25 minutes or until warm.

Pink Geranium Cake

Scented geranium leaves add a light pleasing flavor to this pink layered cake frosted with a creamy, pink buttercream frosting.

• 12 to 16 servings
• Prep: 40 minutes
• Chill: 8 hours
• Bake: 30 minutes
• Cool: 10 minutes
• Stand: 10 minutes

Ingredients

• 12 scented geranium leaves
• 1 cup butter (no substitutes)
• 1-3/4 cups granulated sugar
• 6 egg whites
• 3 cups sifted cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/2 cup water
• 4 drops red food coloring
• 6 tablespoons butter (no substitutes)
• 4-1/2 cups sifted powdered sugar
• 1/4 cup milk
• 1-1/2 teaspoon vanilla
• 2 to 4 drops red food coloring

Directions

1. Rinse leaves. Wrap six leaves around each stick of (1 cup) butter; wrap with clear plastic wrap and chill overnight. Remove leaves from butter; rinse leaves and set aside.
2. Beat butter in a medium bowl with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat until light and fluffy. Add egg whites, two at a time, beating well after each addition.
3. Sift together flour, baking powder, and salt. Combine 3/4 cup milk and water. Alternately add flour mixture and milk mixture to the butter mixture, beginning and ending with the flour mixture. Beat until smooth after each addition. Beat in 4 drops of food coloring. Grease and flour two 9 x 1-1/2 inch round baking pans. Arrange six of the leaves in the bottom of each pan; spoon in butter.
4. Bake in 300 degree F oven for 30 to 35 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans; cool on wire racks. Gently remove leaves; discard.
5. Meanwhile, for the Butter Frosting, beat 6 tablespoons butter (no substitutes) in a large bowl with an electric mixer on medium speed until light and fluffy. Gradually beat in 2-1/2 cups sifted powdered sugar. Beat in 1/4 cup milk and vanilla. Beat in about 2 cups more soften powdered sugar. Add 2 to 4 drops food coloring, if desired. Make an additional recipe of frosting, if necessary, to have enough for piping on cake top.
6. Fill and frost with Butter Frosting. Makes 12 to 16 servings.

Tip: If you are not able to purchase geranium leaves, flavor the cake with 1 teaspoon vanilla or 1/2 teaspoon almond extract.

Smoked Chicken Salad with Raspberry Vinaigrette

Stop at the deli department of your supermarket for smoked chicken breast.

• 8 servings
• Prep: 20 minutes

Ingredients

• 1/2 cup seedless raspberry jam
• 1/2 cup olive oil
• 1-1/2 cups balsamic vinegar
• 1-1/2 pounds boneless smoked chicken breast, cut into thin strips
• 12 cups mesclun mix or baby summer lettuces
• 4 cups fresh raspberries
• 1/2 cup toasted sliced almonds
• 12 cups mesclun mix or baby summer lettuces

Directions

1. For the vinaigrette, combine jam, olive oil, and balsamic vinegar in a screw top jar; shake well.
2. Toss chicken with dressing in a large bowl. Line a large platter or bowl with lettuces. Top with chicken salad, raspberries, and almonds. Makes 8 servings.

*Note: To smoke your own chicken on a barbecue grill, soak 3 cups of wood chips in enough water to cover for at least 1 hour. Brush 4 skinless, boneless chicken breast halves lightly with olive oil and sprinkle with salt and pepper. Arrange medium-hot coals around a drip pan. Test for medium heat above drip pan. Add 1 inch of water to dip pan. Drain wood chips. Sprinkle wood chips over hot coals. Place rack on grill. Place chicken breast halves on grill rack above the drip pan. Close grill hood. Grill for 15 to 18 minutes or until chicken is tender and no longer pink.

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