As Mother’s Day approaches I’m thinking about what special thing I’d do for my mom, if she were here. My mom especially enjoyed picnics, whether at one of our beautiful state parks or in one of her kid’s back yards. Many cherished memories have sprung from such events, from her love of outdoor games to her creative insect deterrents.

She was a good cook so I guess that’s where I got my love of cooking. When I left home, I took with me copies of her recipes. Then, as time went by, she began asking me for recipes. I know she was proud.

If I was planning a Mother’s Day picnic, I’d make Mom’s easy delicious recipe for fried chicken that isn’t fried at all but baked in the oven. Great hot or cold, the chicken comes out crisp and juicy every time.

As an accompaniment to the chicken I’d make a pasta salad, not her recipe, but mine. And since the whole family loves dessert I would make my niece’s favorite Chocolate-Covered Cherry Cake, a moist fudgy wonder, perfect for a special day.

So, if I was planning a Mother’s Day picnic I’d pack a cooler with plenty of ice to chill the food and beverages. Then I’d drive my mom to her favorite park where we’d enjoy our day.

Oven-Fried Chicken

1/2 cup flour

1/4 tsp. pepper

1 tsp. salt

1 tsp. paprika

1/4 cup shortening

1/4 cup butter

1 cut up frying chicken, or your favorite pieces

Directions: Preheat oven to 425-degrees F. Wash chicken and pat dry. In oven, melt shortening and butter in 13×9-inch baking pan. Mix flour, salt, pepper and paprika in a shallow dish or pie pan. Coat chicken pieces thoroughly in flour mixture.

Place chicken, skin side down, in a single layer in the hot shortening and butter. Bake uncovered 30 minutes then turn skin side up and bake another 30 minutes or until thickest pieces are fork tender. Serves 4 to 6.

Bacon and Tomato

Pasta Salad

1-pound pasta, cooked (penne, spirals, farfalle, etc.)

1/2-pound bacon, cooked and crumbled

Tomatoes, diced

Dressing:

3/4 cup mayonnaise

1/2 cup sour cream

1 clove garlic, minced

1 tsp. seasoned salt

1/2 tsp. dill

Garnish:

Small bunch of fresh parsley, chopped

Directions: In small bowl combine all dressing ingredients. Whisk well. Pour over the cooked pasta. Toss in the tomatoes. Refrigerate. Before serving, fold in bacon and top with chopped parsley.

Chocolate-Covered

Cherry Cake

(A cake with only four ingredients? Believe me, it’s amazing.)

Cake:

1 package (18.25 ounces) devil’s food cake mix, with or without pudding

1 can (21-ounce) cherry pie filling

2 large eggs

1 tsp. pure almond extract

Glaze:

1 cup sugar

1/3 cup butter

1/3 cup whole milk

1 cup semisweet chocolate chips

Directions: Lightly grease 13×9-inch baking pan. Set aside. In large mixing bowl combine all ingredients and blend with electric mixer on low speed for 1 minute. Stop mixing and scrap down sides of bowl with spatula. Increase speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well blended. Pour into prepared pan.

Bake cake in preheated 350-degree F. oven 30 to 35 minutes or till the cake springs bake when pressed with finger. Remove from oven and place on a wire rack while preparing the glaze.

To make glaze place the sugar, butter and milk in small saucepan over medium heat and cook, stirring constantly, 1 minute. Remove pan from heat and stir in the chocolate chips until glaze is smooth. Pour over warm cake so that it covers the entire surface. The glaze will be thin but will firm up. Cool cake 20 minutes more before cutting. Serves 20.

Tip: Store this cake, covered with foil, at room temperature for up to 5 days or in the refrigerator for 1 week. The cake can also be frozen, wrapped in foil, for up to 6 months. Thaw overnight to serve.