Rania Harris stopped by Pittsburgh Today Live to show off some easy recipes that kids can help with to treat mom on Mother’s Day!

Salsa Deviled Eggs

  • 10 hard-boiled eggs, peeled, halved
  • 1/3 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ¼ cup finely chopped sun-dried tomatoes
  • 1 tablespoons finely chopped jalapenos
  • 2 green onions, thinly sliced
  • 8 Kalamata olives, chopped


Remove yolks from eggs and place in the bowl of a food processor fitted with the steel blade. Add in mayonnaise and mustard and pulse briefly. Add in all remaining ingredients and pulse until mixture is smooth. Spoon mixture into pastry bag fitted with large star tip. Pipe mixture into egg halves.

Yield: 20

Build-Your-Own Cobb Salad Bar

  • 1-2 heads of iceberg lettuce
  • 1 bunch watercress
  • 1 head romaine lettuce


  • 4-5 tomatoes, chopped
  • ½ pound Applewood bacon, sautéed and chopped
  • 5 hard cooked eggs, chopped or sliced
  • 1 pound ham, julienned
  • 4 celery ribs, chopped
  • 1 ½ pounds steamed shrimp, dressed in ¼ cup olive oil and freshly squeezed juice of 1 lemon
  • 3 cups sliced, grilled chicken breast
  • 1 ½ cups black olives, drained
  • 2 red and yellow bell peppers, seeded and sliced
  • 2 cups shredded cheddar cheese
  • 2 avocados, peeled, pitted, and chopped
  • 2 cups blue cheese, crumbled
  • 1 bunch red radishes, sliced
  • 2 cups croutons (homemade is preferred)
  • Sea salt and freshly ground black pepper
  • Blue Cheese Dressing or Creamy Parmesan Dressing, to serve (follows)


Chop the iceberg, watercress, and romaine lettuces. Place in a large salad bowl. Surround with bowls of the condiments. Put the Blue Cheese Dressing and Creamy Parmesan Dressing in pitchers. Let your guests place lettuce on plates and top with their choice of condiments and salad dressing. Alternately, arrange the greens in a large shallow salad bowl, season with salt and freshly ground black pepper, then arrange the condiments in rows on top of the greens.

Serves 8-10

Blue Cheese Dressing

  • ½ cup blue cheese, crumbled
  • ¼ cup hot water
  • ½ cup sour cream or Greek yogurt
  • ½ cup good-quality mayonnaise
  • Freshly squeezed juice from ½ lemon
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, mashed in 1 teaspoon salt
  • Freshly ground black pepper


Place the crumbled blue cheese in a bowl. Pour hot water over the cheese and mash with a fork. Add the remaining ingredients and mix well. Season to taste with pepper. The dressing will keep in an airtight jar in the refrigerator for 2-3 days.

Makes 2 cups

Creamy Parmesan Dressing

  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons white balsamic vinegar
  • 2 garlic cloves, chopped
  • 1 shallot, chopped
  • 1 egg
  • 3-4 dashes of Tabasco or other hot sauce, to taste
  • 1 cup olive oil
  • 1 cup grated Parmesan cheese
  • Sea salt and freshly ground black pepper


Put the lemon juice, vinegar, garlic, shallot, egg, and Tabasco in a Cuisinart food processor. With the machine running, pour in the oil in a slow and steady stream until thickened. Add the Parmesan cheese. Season to taste with salt and pepper. The dressing will keep in an airtight container in the refrigerator for 2-3 days.

Makes 2 cups

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