Looking for something special to do for your mom this Mother's Day?

Here are some tasty treats that are easy to make. Give mom some home-baked goodies to show her how much you appreciate everything she does.

Mother's Moon Cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/4 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/2 cup butter or margarine, softened
• 1 cup chopped nuts

Directions:

1. Sift together flour, 1/2 cup powdered sugar and salt. Stir in condensed milk, vanilla and soft butter. Blend well and fold in chopped nuts. Chill well.
2. Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with foil.
3. Roll the dough pencil thin and form in crescent shape. Arrange cookies on the cookie sheet.
4. Bake on top rack of the oven for 12 minutes until set, do not brown. Let the cookies cool on pan. While still warm roll the cookies in leftover powdered sugar.

Easy Fruit Pie

Ingredients:

• 1 cup sugar
• 1 cup flour
• 1 cup milk
• 1 stick butter, melted
• 1 can peaches (or any favorite fruit), drained

Directions:

1. In a bowl, combine sugar, flour and milk.
2. Pour mixture over butter, stir and press into pie pan. Add peaches.
3. Cook in bottom of oven at 450 degrees until brown.

Bloomin' Cupcakes

Ingredients:

• 1 package (18 1/4 ounces) devil's food cake mix, batter prepared according to package directions
• 1/2 cup toffee chips
• 1 container (16 ounces) vanilla frosting
• 1/4 teaspoon green food coloring
• 18 large marshmallows
• 18 small gumdrops

Directions:

1. Preheat oven to 350 degrees F.
2. Line 18 muffin cups with paper baking cups.
3. Stir the toffee chips into the cake batter; mix well and fill the baking cups 3/4 full.
4. Bake for 20 to 22 minutes, or until a wooden toothpick inserted in the center of the cupcakes comes out clean; cool completely.
5. In a medium bowl, combine the frosting and food color; mix well.
6. Cover the tops of the cupcakes with the green frosting.
7. With scissors, cut seven petal-shaped pieces from each marshmallow.
8. Place a gumdrop in the center of each cupcake and place petals around the gumdrops, forming flowers.
9. Serve, or cover until ready to serve. Yields 1 1/2 dozen.

Chocolate Cream Mousse

Ingredients:

• 1 package chocolate pudding
• 1 1/2 cup half-and-half
• 1/2 teaspoon grand mariner (or orange brandy flavoring)
• 1/2 teaspoon butter flavoring
• 1 egg white
• 2 teaspoons sugar
• 4 tablespoons prepared whipped topping

Directions:

1. In small bowl, combine pudding mix and cream.
2. Microwave at HIGH 5-7 minutes, or until slightly thickened, stirring 2-3 times.
3. Stir in Grand Mariner and butter flavoring. Cover top of pudding with wax paper. Let cool.
4. In small bowl combine egg white and sugar. Whip until egg whites form stiff peaks. Fold in pudding.
5. Spoon in serving dishes, chill. Serve with whipped topping.

Banana Nut Bread

Ingredients:

• 1 1/2 cups granulated sugar
• 1/2 cup butter, room temperature
• 2 eggs, beaten till they are ribbon-like
• 4 tablespoons buttermilk
• 1 teaspoon baking soda
• 2 cups flour
• 3 bananas, mashed
• 1/2 cup pecans, lightly toasted
• 1 teaspoon vanilla extract

Directions:

1. Combine granulated sugar and butter in a mixing bowl. Beat till fluffy with a paddle attachment.
2. Add eggs and beat until ribbon. Sift together flour and baking soda.
3. Alternately add flour/soda and buttermilk. Add bananas. Add vanilla.
4. Dredge nuts in flour and add.
5. Pour into a buttered quick bread mold. Bake at 375 degrees till a toothpick comes out clean.