This weekend, get last-minute ideas for Mother’s Day from your favorite chefs. First up on Saturday, Ree Drummond is getting pampered by her kids and cowboy as they cook up filets with shrimp-peppercorn sauce and oven-roasted potatoes and asparagus. After that, the co-hosts of The Kitchen are sharing their ideas for a foolproof brunch complete with mini club sandwiches, roast beef sliders and Katie Lee’s asparagus-and-spinach frittata.

On Sunday morning, Nancy Fuller has her three daughters over for veal scaloppine, blueberry cobbler and a Mother’s Day Spritz. Next, Bobby Flay is hosting brunch for all of the ladies in his life and serving a mushroom-grits quiche and a special dessert. And on Sunday night, it’s the premiere of Comeback Kitchen, with seven competitors from previous seasons of Food Network Star fighting for a chance to join the finalists of Season 12. After that, the Spring Bakers are celebrating the holiday by baking desserts inspired by typical Mother’s Day gifts, and Alton Brown is challenging mother-daughter duos on an all-new Cutthroat Kitchen.

It's a fun day of treats for Mom: While Ladd and the kids wash her truck, Ree makes Italian Chicken Soup for lunch. While she's out for an afternoon of pampering and errands, the boys are in the kitchen rustling up Filet Steaks with Shrimp Peppercorn Sauce, along with ranch-style Oven Potatoes and Roasted Asparagus. The cowboy- and kid-cooked dinner is rounded off with Ree's delicious Cherry Pie.

Celebrate Mother's Day with Katie Lee's Asparagus and Spinach Frittata, Marcela Valladolid's Mini Club Tea Sandwiches with chipotle mayo and Jeff Mauro's baked roast beef and provolone sliders. TV host Brooke Burke-Charvet helps with DIY frames to display Mom's favorite photos, then actress Bridget Moynahan makes single-serve Berry Cobblers. Plus, the hosts show how to throw a Piece of Cake Tea Party for Mom's special day and Geoffrey Zakarian toasts moms everywhere with a Mamarosita.

Nancy Fuller is celebrating Mother's Day with three of her beautiful daughters, who are now mothers themselves! They chitchat in the kitchen, reliving the days when Nancy was their age and telling new mothers' stories, while the girls lend Nancy a hand making Veal Scaloppine with Mushroom Marsala Sauce, Sauteed Spinach with Bacon, Garlic and Thyme, Blueberry Cobbler with Lemon Honey Ice Cream, and a Mother's Day Spritz to sip!

Chef Bobby Flay has the perfect brunch for all the lovely ladies in his life and yours. The light and flavorful menu includes cheesy Mushroom Grits Quiche topped with a vibrant Kale Pesto, and Easy Almond Sticky Buns that are dangerously simple to make. To drink, he makes a beautiful and crisp Cucumber Lime Martini.

Seven competitors from previous seasons return for a second shot at becoming the next Food Network Star. For the first challenge, hosts Valerie Bertinelli and Tyler Florence ask the competitors to redeem themselves by making a dish that haunts them from their first go-around, then shoot a one-minute video to explain what they've been up to and how they've improved. Based on the dishes and videos, the least-improved alumnus is eliminated.

This one's for you, Mom! In the Pre Heat, the four remaining bakers take inspiration from typical Mother's Day gifts for their stunning desserts. Then, in the Main Heat, the bakers take on the most-classic Mother's Day gift of all — chocolates.

To celebrate Mother's Day, mother-and-daughter teams have to be driven around the kitchen in a minivan while they make breakfast in bed. Then, one team has to make lasagna while carrying a "bun in an oven." Finally, one team must make their chocolate-covered dessert while moving around the kitchen in a giant magazine cover.