Mother’s Day is here and WISH 99.7 is celebrating Moms everywhere!  Our digital Mother’s Day Guide has everything from perfect gift ideas to great recipes, the meaning behind Mother's Day flowers and more! Check it out here!

HOW DID MOTHER’S DAY ORIGINATE?

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Mother's Day is an occasion which is celebrated in various parts of the world to express respect, honor, and love towards mothers. It is a day which makes people remember the importance and significance of mothers in their life and is observed as a day to give special emphasis to the motherly figures around the world.

Anna Jarvis of Philadelphia, whose mother had organized women’s groups to promote friendship and health, originated Mother’s Day. On May 12, 1907, she held a memorial service at her late mother’s church in Grafton, West Virginia. Within five years every state was observing the day, and in 1914, President Woodrow Wilson made it a national holiday to occur each year on the 2^nd Sunday of May.

THE MEANING BEHIND MOTHER’S DAY FLOWERS

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1. Personalized Different Flower Bouquets- Is the perfect way to say “I love you”
2. Carnations- Signify purity, faith, love, beauty, and charity, all traits that represent motherhood
3. Gerbera Daisies- represents cheerfulness, stemming from its welcoming appearance and bright colors 
4. Tulips- Represent comfort, coziness, and above all happiness, making them an ideal gift for Mother’s Day.
5. Azaleas- represents someone that is interested in cultural traditions. This flower represents womanhood.
6. Day Lilies- Is an Asian emblem for mothers. This flower is famous for its beautiful appearance and symbolic to motherhood
7. Bluebells- This flower represents humility and constancy.
8. Camellias- This flower represents longevity and gratitude.
9. Roses- a light red or deep pink, denotes gratitude and appreciation. Yellow roses are associated with purity and brightness.

According to Readers Digest, there are nine different flowers for Mother’s Day that are the most popular and the meanings that stand behind them.

FUN FACTS ABOUT MOMS

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In honor of Mother’s Day, we compiled some interesting facts about mothers and Mother’s Day to show just how strong mommies are and how important the mommy role is in our society.

1. There are about 2 billion moms in the world.
2. Moms are contributing more time to the labor force than in the past. In 2016, moms spent about 25 hours a week on paid work, compared with nine hours in 1965. Talk about the ability to multitask and where multiple hats!
3. About one-in-four mothers are raising their children on their own. The strength and resilience of a mother is simply amazing!
4. Mothers are typically the primary caregiver in a child’s earliest days, which means they are the first link of any emotional bonding and attachment.
5. Americans spend $14.6 billion on gifts on Mother’s Day, including $671 million on cards and $1.9 billion on flowers.
6. Almost two-thirds of stay-at-home moms (62 percent) contribute to their household income, and 25 percent said they ran a business from home.
7. Stay-at-home moms of four or more expressed being “very” or “extremely” happy with their lifestyle arrangement. So, the ‘more the merrier’ must be true!

WHERE TO TAKE MOM ON MOTHER’S DAY

Gateway Clipper Mother’s Day Dinner Cruise & Tour

Happy Mother’s Day to Our Favorite Ladies!

Come aboard Grand Gateway Clipper Riverboat for a Mother’s Day Dinner Cruise & Tour and let all the special ladies in your life know how important they truly are! This is “MOM’s” day – so let her be the queen and enjoy our fabulous Mother’s Day buffet, music & dancing and the beautiful sights of Pittsburgh.  But, most importantly, she will enjoy YOUR company!  All Moms will receive a special gift compliments of the Gateway Clipper Fleet.  Go to  https://bit.ly/43M0MWL for more information.

For more ideas on where to take Mom this year for Mother’s Day, the following websites have some great ideas!

https://www.visitpittsburgh.com/blog/mothers-day-in-pittsburgh/

https://www.eventbrite.com/d/pa--pittsburgh/mothers-day/

https://www.aviary.org/event/mothers-day-brunch-in-the-garden-room-2024/

https://www.pittsburghzoo.org/event-mothers-day/

MOTHER’S DAY GIFT IDEA

Gentilcore Jewelers, conveniently located in the Fox Chapel Plaza, highlight some of the most unique jewelry and wedding sets. They also have spectacular Mother’s Day gifts for mom! From necklaces to bracelets to rings and more, a gift from Gentilcore Jewelers is the perfect fit for your mom!

Gentilcore Jewelers

1155 Freeport Road

Pittsburgh, PA 15238

65 Easy Mother's Day Crafts to Make with the Kids

Mother's Day is almost here—time to make a special craft just for Mom! Mother’s Day activities are taking on a fun project with the kids, that's even better because these easy Mother’s Day crafts are sure to fit the bill. Whether you are looking for a sweet arts and crafts project for a preschooler or a spring DIY project the whole family can do together, such as a spring wreath, we've got you covered with loads of fun and heartfelt ideas.

Go to https://bit.ly/3xtKo10  to find an activity perfect for you and your mom!

60 Unique Mother's Day Gifts That Will Warm Her Heart

We all know actions speak louder than words, so show mom just how much you love her this Mother's Day with the perfect present. While it might seem like the "perfect present" doesn't exist, we're here to let you know our experts have found the best Mother's Day gifts for all the special women in your life.

Go to http://bit.ly/3IcgC2M  and start shopping for mom. She is going to love it – because it came from you!

30 Heartfelt Quotes that Make Sweet Mother’s Day Card Messages

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MOTHER’S DAY RECIPES

NICK – WE PUT THE RECIPES IN THE SAME FORMAT AS YOU WANT THEM FOR THE KUHN’S MEAT MARVELS.  I ATTACHED THE RECIPE PHOTOS FOR YOUR CONVENIENCE.

Red Velvet Cinnamon Rolls

Ingredients

• 1 package red velvet cake mix (regular size)
• 2-1/2 to 3 cups all-purpose flour
• 1 package (1/4 ounce) active dry yeast
• 1-1/4 cups warm water (110° to 115°)
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter, melted
• icing:
• 2 cups confectioners' sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 3 to 5 tablespoons 2% milk

Directions

1. Combine cake mix, 1 cup flour and yeast. Add water; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours. Meanwhile, in another bowl, mix brown sugar and cinnamon.
2. Punch down dough. Turn onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture.
3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices. Place cut sides up in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour.
4. Preheat oven to 350°. Bake until puffed and light brown, 15-20 minutes. Cool slightly.
5. Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.

Italian Brunch Torte

Ingredients

• 2 tubes (8 ounces each) refrigerated crescent rolls, divided
• 1 teaspoon olive oil
• 1 package (6 ounces) fresh baby spinach
• 1 cup sliced fresh mushrooms
• 7 large eggs, divided use
• 1 cup grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 1/8 teaspoon pepper
• 1/2 pound thinly sliced deli ham
• 1/2 pound thinly sliced hard salami
• 1/2 pound sliced provolone cheese
• 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Directions

1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper.
3. Layer crust with half each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half the egg mixture over top. Repeat layers; top with remaining egg mixture.
4. On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over top.
5. Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

Cheesy Potato Egg Bake

Ingredients

• 1 pound bulk lean turkey breakfast sausage
• 1-3/4 cups sliced baby portobello mushrooms, chopped
• 4 cups fresh spinach, coarsely chopped
• 6 large eggs
• 1 cup 2% milk
• Dash seasoned salt
• 2 cups shredded cheddar cheese
• 6 cups frozen potato crowns

Directions

1. Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles. Add mushrooms and spinach; cook until mushrooms are tender and spinach is wilted, 2-4 minutes longer.
2. Spoon sausage mixture into a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk and seasoned salt until blended; pour over sausage mixture. Layer with cheese and potato crowns.
3. Bake, uncovered, until set and top is crisp, 45-50 minutes.

Asparagus ‘n’ Shrimp with Angel Hair

Ingredients

• 3 ounces uncooked angel hair pasta
• 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil, divided
• 8 fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped seeded tomato, peeled
• 4 garlic cloves, minced
• 2 tablespoons chopped green onions
• 1/2 cup white wine or chicken broth
• 1-1/2 teaspoons minced fresh basil
• 1-1/2 teaspoons minced fresh oregano
• 1-1/2 teaspoons minced fresh parsley
• 1-1/2 teaspoons minced fresh thyme
• 1/4 cup grated Parmesan cheese
• Lemon wedges

Directions

1. Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
2. In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.
3. Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Beef Tenderloin with Roasted Vegetables

Ingredients

• 1 beef tenderloin roast (3 pounds)
• 3/4 cup dry white wine or beef broth
• 3/4 cup reduced-sodium soy sauce
• 4 teaspoons minced fresh rosemary
• 4 teaspoons Dijon mustard
• 1-1/2 teaspoons ground mustard
• 3 garlic cloves, peeled and sliced
• 1 pound Yukon Gold potatoes, cut into 1-inch wedges
• 1 pound Brussels sprouts, halved
• 1 pound fresh baby carrots

Directions

1. Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade.
2. Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir.
3. Drain tenderloin, discarding marinade; if desired, tie roast with baker's twine. Place over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
4. Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake until tender, 10-15 minutes longer, while beef is resting. Slice beef and serve with vegetables.

Pineapple Orange Cake

Ingredients

• 1 package yellow cake mix (regular size)
• 1 can (11 ounces) mandarin oranges, undrained
• 4 large egg whites, room temperature
• 1/2 cup unsweetened applesauce
• topping:
• 1 can (20 ounces) crushed pineapple, undrained
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) reduced-fat whipped topping

Directions

1. In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13x9-in. baking dish coated with cooking spray.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

Caramel Pretzel Bites

Ingredients

• 2 teaspoons butter, softened
• 4 cups pretzel sticks
• 2-1/2 cups pecan halves, toasted
• 2-1/4 cups packed brown sugar
• 1 cup butter, cubed
• 1 cup corn syrup
• 1 can (14 ounces) sweetened condensed milk
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 package (11-1/2 ounces) milk chocolate chips
• 1 tablespoon plus 1 teaspoon shortening, divided
• 1/3 cup white baking chips

Directions

1. Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan.
2. In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
3. In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt white baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set.
4. Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-sized pieces.