Cooking With The Stars: A Mother’s Day Menu From Our Favorite Celebrity Moms

Life & Love | Camille Travis | 05/08/2015 | 02:30 PM EDT

Take a load off mom's hands this Sunday and whip up these delicious dishes from Hollywood's own

Stumped on what to cook for a special Mother's Day meal? Centric's got you covered with eight recipes from our favorite celebrity moms who shine in Hollywood and throw down in the kitchen.




1 (6 1/2 ounce) bag butter lettuce

1 ripe tomato, diced or sliced

1-2 tablespoon red onion, diced

1 large peach, ripe, slice (or 6 slices canned peaches in light syrup, drained)

2 tablespoons raisins

2 tablespoons cashews, unsalted, chopped

1 chicken breast, cooked, cut into thin strips

1/2 lemon


2 tablespoons mayonnaise

4 tablespoons ketchup

1 dash garlic powder, to taste

1 dash seasoning salt to taste

1 dash black pepper, to taste

Arrange salad ingredients, except for lemon, in a bowl. Squeeze lemon juice over salad; chill in fridge for at least 15 minutes. Mix the dressing ingredients. Pour over chilled salad. Toss then serve.





4 boneless, skinless chicken breast halves

Sea salt

Black pepper

Onion powder


3 tablespoons olive oil

1/2 cup white wine

1 1/2 cups low sodium chicken broth

6 whole fresh sage leaves

1 1/2 tablespoons light butter

Directions: Preheat a large skillet over medium-heat until pan is hot. While pan is heating, season the chicken with salt, pepper and onion powder. Dredge the chicken in the flour to coat. Add the oil to the pan. Lay the chicken in the pan and sauté over medium-high heat for about 4-5 minutes. Turn the breasts over and cook for another 6 to 9 minutes, or until fully cooked. Remove chicken from the pan and set aside. Add the white wine to the pan, using a wooden spoon, scrape up the browned bits that have collected on the pan. Over high heat, cook the wine until it thickens, about 4 minutes. Add the sage, chicken broth, and continue cooking until sauce is reduced. Remove from heat, whisk in mustard and 2 tablespoons butter and sauce will thicken. Add salt and pepper to taste . Pour the sauce onto chicken and serve.




Jerk Sauce:

1/2 cup sesame oil

1/4 cup molasses

2 tablespoons soy sauce

1 1/2 tablespoons ground allspice

4 to 6 cloves garlic

1 to 2 Scotch bonnet or habanero peppers, seeded or whole

1 bunch scallions, coarsely chopped

1 bunch fresh thyme

Coarse ground black pepper


1/2 cup brown sugar

1 tablespoon whole caraway seeds

1 tablespoon granulated garlic

1 tablespoon kosher salt

1 teaspoon cayenne pepper

Sprinkle smoked paprika

Four 8-to 10-ounce racks of ribs

Directions: Combine the oil, molasses, soy sauce, allspice, garlic, Scotch bonnet pepper, scallions, thyme and some black pepper in a blender and blend. Transfer to a saucepan and cook until the sauce changes color, 10 to 15 minutes. For the ribs: Preheat the oven to 400 degrees F. In a bowl, combine the sugar, caraway seeds, garlic, salt and cayenne pepper. Coat the ribs evenly on both sides and reserve any remaining rub. Sprinkle the ribs with paprika. Place the ribs in a hotel pan or deep baking dish. Cover tightly with foil. Bake covered completely, about 2 hours 30 minutes. Check the ribs for doneness throughout; when the meat separates from the bone, the ribs are done. Coat the ribs evenly with the jerk sauce and cook, covered, for an additional 15 minutes.





1 tablespoon vegetable oil

1 pound elbo macaroni

8 tablespoons, plus 1 tablespoon butter

1/2 cup shredded muenster cheese

1/2 cup shredded mild cheddar cheese

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded Monterey jack cheese

2 cups half-and-half

1 cup Velveeta, but into small cubes

2 large eggs, lightly beaten

1/4 teaspoon seasoned salt

1/8 teaspoon freshly ground black pepper

Directions: Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.





3 to 4 pounds of fresh green beans

1 pound sliced bacon

1 large Vidalia onion, chopped

4 garlic cloves, smashed

Juice of 1 lemon

3 tablespoons of salted butter

Kosher salt

Freshly ground black pepper

Directions: Cut the ends off of the green beans (or snap them like the old folks did and remove the string). Wash and drain the beans. Cut the bacon into small cubes, and set it aside with the onion and garlic, until ready to use. Bring the large pot of salted water to a boil (about 2 tablespoons salt to 1 gallon of water). Add the beans and the lemon juice. Let this boil gently for 7 to 10 minutes, until the beans are tender. Drain the beans, reserving about 2 cups of the cooking water. In a large sauté pan, cook the bacon. Then add the onion and garlic. Sauté for 7 to 10 minutes over low heat. Add the beans and the reserved water to the bacon mixture. Add the butter, season with salt and pepper, and cover. Simmer for 5 minutes over low heat. Serve.





2 cups of sugar

2 large eggs

2 tablespoons all-purpose flour

2 tablespoons vanilla extract

1 tablespoon lemon extract

1 teaspoon coconut extract

12 ounce can of evaporated milk

3 cups of whole milk

2 boxes of Vanilla Wafer cookies

1 bunch of bananas (sliced into coins)

Directions: Whisk the first 6 ingredients together in a large saucepan over medium heat. Add in the Evaporated Milk and the Whole Milk and slowly stir until the pudding begins to thicken. Remove from heat. In a 9x13 baking dish, evenly put a layer of Vanilla Wafer Cookies followed by a layer of Bananas. Continue layering the cookies and bananas, until you have filled the dish, finishing with the cookies. Pour the pudding evenly over the top and allow to soak through. Serve warm or cold.





2 tablespoons unsalted butter, at room temperature, plus more for greasing the pan

1/2 cup almond butter

2 large eggs

3/4 cup sugar

1/4 cup prune purée

2 teaspoons vanilla

3/4 cup unsweetened cocoa powder

1/2 cup whole-wheat flour

1/2 teaspoon fine salt

3/4 cup mini chocolate chips

1/4 cup walnuts, chopped

1/2 teaspoon flaky sea salt

Directions: Preheat the oven to 325 degrees F. Grease an 8-by-8-inch pan with butter. Cut a piece of parchment to hang over 2 sides of the pan. Mix together the butter and almond butter by hand in a large mixing bowl. Beat the eggs in a small bowl, then add them to the butter mixture. Mix in the sugar, prune puree and vanilla. Whisk together the cocoa powder, flour and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients. Mix by hand just until combined; do not over-mix. Stir in the chocolate chips and walnuts. Pour the batter into the prepared pan. Sprinkle with the flaky sea salt. Bake until a toothpick inserted in the middle of the brownies comes out clean, about 30 minutes. Remove to a wire rack to cool, and then cut into squares.




1 1/2 cups vodka, chilled

1 1/2 cups pomegranate juice, chilled

1/2 cup lime juice

1 bottle champagne or other sparkling white wine

Chilled maraschino cherries, for garnish

Directions: Add 1 1/2 ounces of the vodka to each champagne flute. Top with 1 1/2 ounces of the pomegranate juice and 1 tablespoon of the lime juice. Add the Champagne or sparkling wine and a cherry to each flute for a sweet garnish.

(Photos from left: Dimitrios Kambouris/Getty Images for Tony Awards Productions, Jason Merritt/Getty Images, Jason Merritt/Getty Images)

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