gbsim, you've cast the deciding vote! Thanks to you and lindac and Annie for relieving my 'guilt' over the whole dessert question. :) Guess my instincts were right but I was just afraid to trust them. My preference is also for 'plain' fruit, but I was worried that it would seem blah to everyone else. From your comments, I guess not. Teresa, something you said about that gave me a brainstorm. I have several dozen antique crystal champagne glasses that are really lovely. They're not 'flutes', so maybe they're not even champagnes, even though that's what my mother always called them. Anyway, they're wide-mouthed and shallow bowls on elegant long stems. I'm going to fill them with a colorful mix of grapes, melons and berries. They'll be on a separate 'dessert' table, along with an optional whipped topping of cream cheese, sour cream, sugar and Grand Marnier and some simple (but luscious) shortbread cookies. Omigosh, y'all have inspired me! Teresa, it's in Nov. Sounds so far away, but 4 months ahead isn't too early to begin planning, right? The weather here is incredibly unpredictable at that time of year. More often than not, it's really gorgeous between Halloween and Thanksgiving. Indian summer. But sometimes it turns nasty. I'm trying to think positive! I have also worried about the carb overload. But, hey, Michael Bloomberg isn't invited, so we should be safe. mjrdolfan, thanks for your good wishes! She's a lovely and *appreciative* bride, so it's my pleasure to do something special for her. I so understand your concern. But that's exactly why I posted here -- because I know how easy it is to get sucked in and end up leaving too much to do at the last minute and have it all go to hell in a handbasket. I promise that won't happen. You didn't 'throw a wrench' into it at all. You just reminded me, once again, how important it is to be on top of things. Thanks! sm P.S. Grace, forget the mimosas? Do you think I've totally lost it, honey chile??? :) Actually, the Bloody Mary's are what I'm famous for. Horseradish is my secret ingredient. But I've already put one of my ddil's in charge of the mimosas. And another is making bellinis. And a third is squeezing fresh orange juice. It's gonna be a partay!!

I have a wonderful eggs benedict casserole. Can be made the night before. ver y very easy to put together I've made it and it was a big hit. Eggs Benedict Casserole 6 English muffins 10-12 ounces Canadian bacon (2 packages, or use diced ham)**I bought good ham cubes from Publix. Next time I will cut them into smaller pieces 8 large eggs 2 cups reduced-fat milk (or whole milk) 1 teaspoon onion powder cooking spray 1/2 teaspoon paprika easy hollandaise sauce- (I just used package) How to make it -------------------------------------------------------------------------------- Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving. To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Makes 10 servings.

A couple of more to add to the mix here. Thanks for the shrimp and grits recipe...we also love the sausage egg casserole. We mix up with various stuff...ham, bacon, or a combo of all of it. Always a hit with my group. SIMPLER TIMES FRENCH TOAST Chef & Innkeeper Cindy Belford Simpler Times Inn 8 c. sweet French bread in 1" cubes 5 eggs 1 c. sugar 1 tsp. nutmeg 3 c. milk or Half & Half 3 c. fresh or frozen blueberries 1 c. chopped pecans 1/4 c. butter or margarine 1/2 c. brown sugar Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and place in fridge overnight. In the morning, mix 1 c. blueberries into bread and put in greased pan; sprinkle balance of blueberries on top, then pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans. Bake at 325 degrees for one hour or until puffed. Serve hot with syrup. Simpler Times Inn Grand Lake O'the Cherokees I love this crust and use it for other recipes too. This is a favourite recipe from my daughter in Canada who has made herself popular in her neighbourhood with this quiche. SALMON QUICHE WITH WALNUT CRUMB CRUST (Sharoncb) *********************************************** Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. SharonCb David

here are a couple of tried and true recipes from friends of the forum covering both sweet and savory-- Nutty French Toast -- Krasna Serves 6 12 thick slices of French bread 8 whole jumbo eggs 2 cups whole sweet milk 2 teaspoons pure vanilla 1/2 teaspoon ground cinnamon 3/4 cup unsalted butter, softened 1 1/3 cup light brown sugar 3 Tablespoons dark corn syrup or pure maple syrup 1 cup chopped pecans or walnuts Place bread in a greased 9 x 13 pan. Combine eggs, milk, vanilla, and cinnamon in a mixing bowl. Pour egg mixture over the bread. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine softened butter, brown sugar, and syrup. Spread over bread. Sprinkle with nuts. Bake uncovered at 350 degrees Fahrenheit for one hour. You may cover with foil the last 15 minutes to prevent browning, or leave it if you like a nice crisp French toast. COMPANY BRUNCH (serves 8) Ginger 5 sourdough English muffins, split 1 cup shredded Cheddar 1 cup shredded Swiss cheese 1 lb breakfast sausage, cooked, drained & crumbled 12 eggs, lightly beaten 2 cups milk 1/3 cup chopped fresh parsley 1/3 cup chopped green onions w/tops 1 cup sliced fresh mushrooms Arrange the muffins in a buttered 9x13" baking dish. Sprinkle w/the Cheddar, Swiss cheese & sausage. Beat the eggs, milk, parsley & green onions in a bowl until mixed. Pour over the prepared layers. Chill, covered w/foil for 8-10 hours. Sprinkle w/the mushrooms. Bake in a preheated 350° oven for 50 minutes or until set. Let stand 10 minutes before serving.~~ NOTE: May substitute crisp-fried bacon or chopped ham for the sausage.~~ and i didn't expect to love this but now i know why it's an annual tradition in woodie's house--it's wonderful stuff! CHRISTMAS POTATOES   2 pound package hash brown potato cubes, thaw, drain and pat dry 1 can cream of chicken soup 2 cups shredded cheddar cheese (10-12 ounce package) 1/2 cup melted butter 1/4 teaspoon pepper 1/2 cup chopped onion 1 pint (16 ounces) sour cream  Combine all ingredients in large bowl and put into greased casserole dish 9 x 13 inches (approximately).  1/4 cup melted butter 2 cups crushed cornflakes  Combine and sprinkle on top of potatoes. Bake at 350 for 45 minutes.  woodie