the BEST, easiest Brunch Dish you make...

16 years ago

Hi all!

Gonna be going to a M's Day Brunch and would like to take something that'll knock even the fussiest eaters socks off...also, I have to take it on a 2 hr. drive to get there and will need to have something that'll keep that long without causing food poisioning...LOL!

Suggestions anyone????

Thanks,

nola anne

Sort by:Oldest

Comments (26)

glenda_al
16 years ago
last modified: 11 years ago
Egge Benedict Casserole is on my agenda But you need to keep is cool for traveling. Reheat, then make the hollandaise sauce at the very last minute.

6 English muffins
10-12 ounces Canadian bacon (2 packages, or use diced ham)**I will use the pkg of cubed ham
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 use package)

Directions
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.
NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes

_______________________

I have a delicious shrimp and grits casserole, that I made for Christmas brunch. Everyone went back for seconds.

Will post if you desire :o)
carla35
16 years ago
last modified: 11 years ago
Your 2 hour drive is bothering me... that can put a lot of foods in unsafe territory especially if it's going to sit out any longer when you are there... Will you be cooking the food first or there...how much time would you have to cook... Can you bring it in a cooler with ice?

For a drive that long, I'm thinking a baked item may be in order... Most casseroles are not going to keep that long --even if you're not concerned with safety, the quality of a food sitting out for over 2 hours is ify -- and reheating an egg casserole???

Maybe a good gooey butter cake...
Related Discussions
Your best Brunch ideas/recipes, please!
Q
Comments (10)
Hi Linda! My sister just made this yesterday for a May Breakfast at work. She said it was a huge hit. Baked French Toast Casserole with Maple Syrup Description: Recipe courtesy Paula Deen Ingredients: 1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Maple syrup Directions: Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole. Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 8 hours Cook Time: 40 minutes Yield: 6 to 8 servings This one is also yummy! Nice and light. Garden Medly Quiche From the Beasly House in Napa, CA Ingredients: 10 Eggs 1/2 cup all -purpose flour 1 tsp baking powder 1 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 cup butter or margarine, melted 3 cups cottage cheese 1 cup cooked fresh spinach, 10 oz package frozen chopped spinach, thawed and squeezed dry 1/2 red pepper, chopped 1/2 yellow or green pepper, chopped 1 bunch green onions, chopped 12 oz. shredded Swiss or Monterey Jack cheese Directions: 1. Preheat oven to 350 degrees. 2. In a blender or food processor, combine eggs, flour, baking powder, onion powder, garlic powder, butter or margarine, and 1 cup of the cottage cheese; blend well. 3. Pour blended mixture into a large bowl and add remaining cottage cheese, spinach, peppers, green onions and shredded cheese. Mix all thoroughly. 4. Divide mixture between 2 greased 10-inch pie pans. Bake for 40-45 minutes or until set. Number Of Servings:16-20 Preparation Time:20 minutes Another winner!! Blintz Brunch Bake I have served this with blueberries and strawberries. Ingredients: 2 pkg. (8 oz. each)Cream Cheese, softened 1 container (15 oz.) Ricotta Cheese 5 eggs, divided 3/4 cup sugar, divided 2 tsp. grated lemon peel 3 Tbsp. fresh lemon juice 1 cup flour 1 cup (2 sticks) butter or margarine, melted 1/4 cup milk 1 Tbsp. Baking Powder Directions: Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until smooth; set aside. Stir flour, melted butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; whisk until smooth. Pour 1/3 of the flour mixture into greased 13x9-inch baking dish. Spoon cream cheese mixture evenly over flour mixture. Gently spoon remaining flour mixture over top. Bake at 325Â°F for 45 minutes or until set. Cut into squares. Sprinkle with powdered sugar, if desired.
...See More
Recommendation needed: best, easiest Palm?
Q
Comments (12)
Hi Amy. I've been a Palm PDA user forever and think it is a great product. First thing to know is that these little mini computers have either Palm or WindowsME as their "Operating System" or OS. The Palm OS is intuitive and super easy. The windows ME is a variant of Windows and lots of folks complain about it and seem to prefer the elegant simplicity of the Palm OS. OTOH, there are complaints that Palm is "resting on its laurels" and really hasn't done much progressive since creating that great OS years ago. And now of course Apple has just muscled in with the stunning iPhone. (though iPhone is more about music/video/entertainment, and Palm is still better for calendar, words and numbers IMHO) Enough consumer politics. Scanning Ebay for you, cheapest used PDA looks like an old Handspring Visor or Palm Zire 21 or Sony SJ20 for under $10 bucks. It'll do what you need. (BTW, Sony and Handspring are out of the PDA business, so you won't see newer models from them down the road). But you'll soon be lusting for something much brighter, stronger, faster, AND sporting a high resolution color screen. Believe me on that. And there a lots of the more common midrange, very popular Palm Zire Z22 or a Sony SJ30. You should be able to get your hands on a used one for under $50. Both very nice products. Went for $250+ three or four years ago. And if going with a used one, know that an internal (vs disposable) battery might be an issue in an older PDA. I'm seeing a couple full featured (yet another step up) Sony Clie PEG-TG50 out there for cheap and wonder if dying batteries might be the problem. Some internal batteries cannot be replaced by the consumer - you gotta send it someplace. Yech. I would not go crazy and get a Palm Tungston level state of the art PDA. Way too much power and too many features. Ditto other upper end models. MP3 player, Bluetooth, swivel screen, voice recorder,camera, etc is probably overkill. Stick to basic. But fast enough and bright enough and with enough memory to work well for you. And the color screen, it's like a TV. Would you ever go back to a fuzzy B & W screen? No way. And while you say you don't want to synch to a computer, you may want to reconsider that for four reasons: 1) You will have to synch to get cool programs off the internet and onto the thing. Or photos! 2) You can move a bunch of info (like your address book or recipes) en mass from the computer onto the PDA by synching. 3) When adding a bunch of new data, it is much easier to type using your computer keyboard and transfer/synch later. 4) MOST IMPORTANT: Your computer will save *everything* for you at each synch. So if/when you smash or crash the PDA, (or upgrade) you just slap it all back on there with a click. Beats starting over from scratch! Last point is that you will likely have some snafus getting it up and running smooth. These electronics always have a learning curve, don't they? Palm is pretty easy and stable though, and there is lots of help on the net. Whatever your problem, you can likely find the answer with a Google or a support board. HTH, and good luck! -Celtic, who just upgraded to an Ebay Treo when my phone and PDA both conveniently tanked on me the same week. Loving it! Here is a link that might be useful: One to watch
...See More
Looking for an apple brunch dish for tomorrow morning.....
Q
Comments (11)
Alexa, since I'm on the west coast I know this is way too late for you, but thought you might like ideas for next time & for the rest of your 4 lbs. of apples. The cobblers are from our Apples Cookalong, two years ago. Apple Walnut Cobbler 9 servings Source BH&G January 1997 5 c tart apples, peeled and thinly sliced 3/4 c chopped walnuts 3/4 c sugar, divided 1/2 tsp ground cinnamon 1 cup all purpose flour 1 tsp baking powder 1 egg, beaten 1/2 c evaporated milk 1/3 c butter or margarine, melted Half & Half or light cream (optional) Preheat oven to 325F. Lightly grease an 8x8 square baking dish. Spread the apples in prepared baking dish. Sprinkle with 1/2 c walnuts, 1/4 c sugar and the cinnamon. In medium mixing bowl, stir together the flour, 1/2 c sugar and baking powder. In small bowl, combine the egg, milk and melted butter. Stir egg mixture into the dry ingredients until smooth. Pour evenly over the apples, sprinkle with remaining walnuts. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Serve warm, cut into squares. If desired, serve with half & half or cream. 01/07 made this for the first time -really good and super easy! I used Pink Lady apples, had no evap milk so subbed cream. Worked fine. From duocanoe/Linda Pennsylvania Dutch Apple Cobbler w/ Cream Cheese Topping (Battlefield Bed & Breakfast Inn Gettysburg, PA) Preheat oven to 400 F. Apple Layer 8 apples (peeled, sliced) 1 c. sugar* (I used less) 1 T. cinnamon Cobbler Layer 1/2 c. butter 1 c. brown sugar 2 eggs 2 c. flour 3 t. baking powder 1 t. salt 1 c. sour cream 2 T. rum* (Didn't have any so I omitted it) Crunch Baked Topping 1/2 c. brown sugar 2 T. butter 2 T. flour 1 t. cinnamon Cream Cheese Topping* (I skipped this because I'm not a big fan of cream cheese; the cobbler was delicious w/out.) 8 oz. cream cheese 1 c. cream 1 t. vanilla 1/2-1 cup sugar Whip together until light & fluffy. Directions: Peel & slice the apples. Spread the apples into a 9x13 glass baking dish with the sugar & cinnamon and let them bake while you prepare the rest of the cobbler. Mix the topping & set aside. For the cobbler layer, mix butter & sugar with electric mixer. Add eggs & mix. Add remaining ingredients & combine. Dollop over hot apples. Sprinkle with the cinnamon topping. Return to the oven & bake 30-40 minutes more. Cobbler is done when cake part is brown & firm. Serve warm with cream cheese topping. (Again, we thought the cobbler was delicious without the topping.) From ci-lantro Here's my "fake" apple pie for my apple pie loving hubby. It's more-or-less a cooked applesauce with topping of choice. ORANGE SAUCED APPLES 2-3 T. brown sugar 1 T. cornstarch 1/4 t. nutmeg 1 c. orange juice 2 medium cooking apples, thinly sliced * see note below In medium skillet, combine brown sugar, cornstarch, nutmeg and orange juice; blend well. Stir in apple slices. Over medium-high heat, bring to a boil, stirring occasionally. Reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. Yield: 4 (1/2-cup) servings. Microwave Directions: In a 2-quart microwave-safe bowl, combine brown sugar, cornstarch, nutmeg and orange juice; blend well. Stir in apple slices; cover tightly. Microwave on HIGH for 6-7 minutes or until apple slices are tender and sauce is thickened, stirring once halfway through cooking. Grainlady notes: *I generally use 3-4 Jonathan or small Granny Smith apples, there's plenty of sauce to accommodate that many apples - make it with or without the apple peel - your choice. I have also used dehydrated (at home) apples slices to make this recipe. I often use 3/4 c. juice, instead of 1 c. called for in the recipe. I serve it topped with homemade granola or high-protein, low-sugar homemade Gluten Crunch, or other kinds of crunchy cereal (like Grape Nuts or Ezekiel 4:9 Sprouted Whole Grain Cereal) would work. Substitute low-glycemic agave nectar or non-calorie sweeteners for the sugar. I've also use almost any kind of fruit juice I have in the refrigerator. Old Orchard Apple Cherry works well (makes the apples nice and rosy-pink), as does apple cider or apple juice. Apricot nectar is very good as well. Instead of nutmeg I often use apple pie spice mix. You can also make small pastry cut-outs, bake them, and serve a pastry cut-out on the top of the dessert. From Grainlady Here is a link that might be useful: Cookalong #16----------APPLES
...See More
What do you want for brunch?
Q
Comments (20)
I hosted a brunch last weekend, and I struggled with the menu. I knew blueberry cottage cheese pancakes were going to be on the menu, with bacon because I had some I needed to use up. But what else. I am dieting and also on a gut-friendly diet so didn't want to go too meaty or too sweet or too starchy. I ended up making home made three bean salad with fresh green beans and home grown zucchini chopped, topped with hard boiled egg. I started with that. Then served the pancakes and bacon with roasted orange root vegetables and squash. I was the only one who ate the vegetables . . . I was going to make a fruit salad but it was going to take some work and I figured as many folks would eat that as the roasted veggies so I didn't bother. That would have been nice served with some yogurt but we really didn't have any, and again, I knew not many would eat it. I thought about fancy scrambled eggs but once I honed in on the three bean salad topped with hard boiled eggs that was it for eggs. I make something called "Dream eggs" with cream cheese or neufchatel bits in it and minced chives and herbs which might have been nice if the pancakes hadn't had cottage cheese in them. Blintzes are a Jewish brunch classic but I actually like cottage cheese pancakes better. Orange juice would have been nice but I didn't have room in the fridge for that so I just served ice water and iced tea and coffee for the coffee drinkers. I had teeccino and dad did not want a hot beverage. No alcohol unfortunately. Next time I see some sparkling fruit juice I am going to buy some just in case I want to do another brunch. I can't hardly drink anything and half the guests couldn't either, fruit juices are pretty much off limits to me due to calorie content vs satiation factor. I'm down 24 lbs so I think my life is pretty much permanently austere. I love going to brunches, but now days I would only be able to pick just a very few items and small portions at that. I love a brunch buffet but mine was just a small sit down and I had just the right amount of food given the guests. Last time I had a dinner buffet I had a ton of food left over, I am surprised how little food my crowd seems to eat . . . Particularly these days with the deserts. John do you ever go to Dim Sum? I went to a fabulous one once in Chinatown in NY, but have never been able to find a nice one outside of that. Hubs and I went once to the one restaurant in the Lehigh Valley that claimed to do dim sum and it was HORRIBLE. I was raving about dim sum to hubs and he now mocks me whenever I even bring it up. It was like a bad joke, some of the stuff looked like it came from the garbage disposal . . . I usually have to make my own ethnic foods if I want something like that. I am experimenting with dumplings now. Those carts of treasures that they brought around for the dim sum in Chinatown were so awesome but I have never seen it done like that anywhere else. We also got a tureen of velvet corn soup for our table. I have never had another serving of it as good. I think a lot of Chinese restaurants like everywhere else just buy premade stuff from the food supplier. This place in Chinatown was packed and I can imagine why, it was all authentic and home made stuff. In fact, everyone there was Chinese except us and no one spoke English or at least wanted to attempt it. Of course this was about 45 years ago . . . Who knows if it even exists anymore . . .
...See More
Georgysmom
16 years ago
last modified: 11 years ago
The two hour driving time will be fine with Glenda's dish or any strata as long as the casserole is on ice and you cook it when you get there.
okwriter
16 years ago
last modified: 11 years ago
Why not take a nice fruit tray with some killer fruit dip!?

Most people (okay, ME) won't splurge for something like that at home.
nola_anne
Original Author
16 years ago
last modified: 11 years ago
I don't think I've ever asked for a recipe on here that Glenda couldn't make my mouth water with! LOL!

I, too, am concerned about the driving time and food safety issue...I've been considering a bouquet of flowers to set on the buffet table instead...(hee, hee...since I really don't consider myself a 'cook' -- that's why I always ask for 'easiest' recipes.)

Thanks...so far...and Glenda: SURE, let's have the shrimp and grits recipe, if it's handy...(sounds interesting!)

Later,

nola anne
glenda_al
16 years ago
last modified: 11 years ago
This is fun and easy to transport, but again, needs to stay in a cooler.

You can serve it cold.

Scotch eggs. Which is always a hit.
Serve it with mustard or a mustard sauce.

Little time consumming to prepare, but worth it.

I bake mine.

Again, will post the recipe.

{{gwi:1672164}}
I cute mine in half, not in quarters.
glenda_al
16 years ago
last modified: 11 years ago
Now these will travel, but again, they will need to be in a cooler. I have made these numerous times.

Breakfast Cookies

1/2 pound bacon
1/2 cup butter
3/4 cup sugar
1 egg
1 cup of flour
1/4 teaspoon baking soda
2 cups of multi-grain flakes or corn flakes
1/2 cup raisins U can sub substitue craisins or dried cranberries.
Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and raisins.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes. Remove to rack to cool--about 2 minutes, then remove from rack.
NanaCherie
16 years ago
last modified: 11 years ago
How about an angelfood/strawberry/coolwhip trifle...with Brown sugar sprinkled in between the layers?? Strawberries are very good right now!!just transport in a cooler!!
NanaCherie
16 years ago
last modified: 11 years ago
Can't wait for Glenda's Shrimp and Grits recipe...sounds yummy
jannie
16 years ago
last modified: 11 years ago
Glenda, this recipe looks delish! MY DH favorite dish is eggs benedict-I'll give it a try this Sunday morning!
glenda_al
16 years ago
last modified: 11 years ago
Shrimp & Grits Casserole

4 C Chicken broth

1/2 t Salt

1 C Grits (not instant)

1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses

1 C Pepper Jack Cheese - shredded

2 T Butter

6 Green onions, chopped (reserve some for garnish)

1 Green or Red bell pepper, chopped did not use

1 Garlic clove, minced

2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish)**Yes, I used cooked. Some asked if the shrimp was rubbery and it was not. IF you have reservations, go ahead and use uncooked.

1 (10 oz) can Rotel, drained Used mild I did chop the tomatoes.

1/4 t Pepper

1/2 lb bacon, cooked & coarsely chopped

Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)

Add 3/4 C of cheddar cheese and all of pepper jack cheese.

Saute green onion, green (or red) bell pepper, and garlic in butter. ***did not use green or red bell pepper

Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.

Pour into 2 qt baking dish.

Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only, topped the casserole before serving

I added all the shrimp to the grits
nicole__
16 years ago
last modified: 11 years ago
Taco salad, put the chips in when you get there & nothing to spoil!

1 bag tortilla chips, crushed
8oz can diced green chilies
4oz grated cheddar cheese
1 bottle green goddess dressing
1 diced tomato
1 sliced up head iceberg lettuce
1 can chili beans, leave the chili sauce in

Mix it all together in a bowl.....leave the chips out until your ready to serve it.

I know you said brunch....but eggs & meat dishes would spoil....mexican is always good!
renie50
16 years ago
last modified: 11 years ago
Could you make a nice chicken casserole and freeze it and take it out early in the morning, or late the night before and when you get there it would be ready to go in the oven? You would have to leave a little early and while its baking you could be visiting? I love the chicken, dressing, onion,mushroom soup, chedder cheese,brocoli casserole. Sometimes I add mushrooms, not always as alot of people dont like them.
nola_anne
Original Author
16 years ago
last modified: 11 years ago
Thanks all!

They all sound yummy (and not too hard to do), so I will no doubt try every one of them eventually...printing them all out.

Haven't decided about that brunch yet, though...I really am wondering about that 2 hr. drive.

Thanks for the time ya all took and I love to get recipes that are 'tried and true' and this is the best place to find them!

nola anne
arcy_gw
16 years ago
last modified: 11 years ago
Why are all the suggestions the main course? I have a killer coffee cake that always leaves them wanting more. That could travel two hours easy.
glenda_al
16 years ago
last modified: 11 years ago
Don't U have a cooler? Just fill some plastic bags with ice. Easy!
nola_anne
Original Author
16 years ago
last modified: 11 years ago
Glenda: What do those 'cookies' taste like? Anything to compare them to? They look INTERESTING (and something I can do.)
Also...I should know this, but I don't - what is Rotel? And last but not least...can I have that scotch egg recipe?

And...arcy: Killer coffee cake sounds good...recipe for that, too?

Gosh, I am getting hungry...LOL!

Thanks again...nola anne
wildchild
16 years ago
last modified: 11 years ago
You said fussy eaters so I would just bake up a nice assortment of muffins and whip up some flavored butters to go with them. For example honey butter,strawberry butter and brown sugar butter. Just take a cube of softened butter and whip it with a table spoon or so of whatever you want to flavor it with. You can add a tiny bit milk or cream to keep it softer.
hgl_gaylemarie
16 years ago
last modified: 11 years ago
Artichoke/Spinach Dip with French Bread Cubed.
Marilyn Sue
16 years ago
last modified: 11 years ago
I would go for the muffins, bread or coffee cake.

Sue
Sally Brownlee
16 years ago
last modified: 11 years ago
I would make monkey bread...its evil and irresistable!
paula_pa
16 years ago
last modified: 11 years ago
I don't know if it's a showstopper (to me it was!) but I have a strawberry crisp-type recipe that you can bake right before you go and then just let it cool in the car for the 2 hour ride. It has strawberries (they don't have to be great strawberries either) and oatmeal so I think it would be nice for a brunch. Instead of ice cream, you could bring some whipped cream in a cooler.

Here is a link that might be useful: Oat-Fashioned Strawberry Dessert
deemarie5500
16 years ago
last modified: 11 years ago
OMG, Glenda, you are killing me with those dishes! Trying to watch what I eat, but I'm craving bacon and eggs now.
LOL!!

Enjoy
Dee
craftyshe
16 years ago
last modified: 11 years ago
CARAMEL APPLE FRENCH TOAST STRATA(I used sourdough bread)

10 slices French bread, cubed
1 (8 oz) pkg cream cheese, cubed
1 apple, sliced
1 cup sliced almonds
6 eggs
1 cup milk
1 tbsp cinnamon

3/4 cup butter or margarine
3/4 cup brown sugar
2 tbsp corn syrup
powdered sugar
syrup

Place half bread cubes into a greased 9x13-inch baking dish. Cover with cream cheese cubes evenly. Sprinkle with apple slices. Top with remaining bread cubes and almonds. Beat eggs, milk and cinnamon; pour over bread mixture. (If making ahead of time, cover and refrigerate overnight) Combine butter, brown sugar and syrup in saucepan and bring to a boil. Pour over the top of mixture. Bake at 350 for 35 minutes. Sprinkle with powdered sugar and serve with syrup.

~*~No-Turn Omelet~*~

8 eggs, beaten
2 cups cooked crumbled sausage or cubed fully cooked ham
2 cups shredded cheese
2 cups milk
1 cup crushed saltines (about 24 crackers)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/2 to 1 teaspoon salt

Combine all ingredients in a large bowl; pour into a greased shallow 3-qt. or 12-in.x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 8-10 servings. **This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.

~*~Breakfast in Bread~*~

6 eggs
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
6 bacon strips, cooked and crumbled
1 cup diced fully cooked ham
1 cup each shredded Monterey Jack, Swiss and sharp cheddar cheese

In a large bowl, beat eggs until foamy. Combine flour, baking powder and salt. Gradually add to eggs with milk; mix well. Stir in bacon, ham and cheese. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350Â° for 50-60 minutes or until a wooden pick inserted near the center comes out clean and top is golden brown. Serve warm.SERVINGS: 9 Yield: 1 loaf. Note: Bake loaf may be frozen and reheated.

This would be easy to bring.

~*~MUFFINS THAT TASTE LIKE DONUTS~*~

1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk

1/2 cup melted butter or margarine
3/4 cup sugar
1 tsp cinnamon

In a bowl combine flour, baking powder, salt, nutmeg and cinnamon.
In another bowl combine oil, sugar, egg and milk.
Add liquid ingredients to dry and stir only to combine.
Make 12 muffins and bake at 350 for 20-25 minutes.
Shake muffins out immediately and while hot, dip into melted butter, then into the sugar/cinnamon mixture. **I would put some of the batter in the muffin pans, then add a heaping spoonful of strawberry or raspberry jam, then fill the muffin cups with the rest of the batter. Now you have Muffins That Taste Like Jelly Donuts!

You could make these ahead of time.Yum!

~*~Pralines-and-Cream Pecan-Caramel Muffin~*~

Pecan Streusel Topping:

1 cup finely chopped pecans
2 tablespoons sugar
1/2 cup firmly packed brown sugar
3 tablespoons butterscotch or caramel chips, optional
2 tablespoons unsalted butter, cut into chunks
Cream Cheese Topping:
6 ounces cream cheese
1 large egg
1/4 cup sugar
1 teaspoon pure vanilla extract

Muffin Batter:
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup buttermilk or plain yogurt
2 cups all-purpose flour
2 teasoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup very finely chopped pecans
12 squirts of butterscotch or caramel sundae topping, optional
Preheat oven to 375*. Arrange oven rack to middle position. Line a 12-cup large muffin pan (or two regular 12-cup pans) with paper liners and generously spray liners with nonstick spray. Place pan on a parchment paper-lined baking sheet.

For Pecan Streusel Topping, in a food processor, grind nuts, both sugars, and butterscotch chips, if desired, to make a fine meal. Add butter and pulse to blend. Put mixture into a mixing bowl. (This is a fine, gravelly streusel.)
Without cleaning food processor bowl, blend Cream Cheese Topping ingredients well and then spoon out into another bowl.

For Muffin Batter, blend butter with both sugars in food processor until well blended; then add egg and vanilla and mix well. Add buttermilk, flour, baking powder, baking soda, salt, and nuts and blend well, making sure no unblended sugar or butter is stuck in bottom of bowl.
Scoop some batter into each muffin cup, filling about half full. Squirt on some sundae topping. Spoon on some Cream Cheese Topping and then carefully add streusel.

Bake 30 to 35 minutes until muffins seem firm to the touch when gently pressed with fingertips. Let cool 5 minutes before removing from pan.
Makes 12 large muffins or 24 regular muffins
nola_anne
Original Author
16 years ago
last modified: 11 years ago
WOWEE, crafty! You really been cookin' up a storm and they ALL sound fantastic...you can be sure I've printed all these recipes out and will be having brunch for sometime now...

Thanks for taking the time and effort to help me out here...

(Now, who wants to don an apron and come help me in the kitchen? LOL!)

nola anne
irishdancersgram
16 years ago
last modified: 11 years ago
Why don't you have one of those Fruit Bouquets sent and then you won't have to worry about traveling with any food....My DD has had a couple of them and they are fantastic...The latest one was on Easter and it had to have been the best fruit we had ever eaten.....
She used it as her centerpiece and then instead of dessert, we sat around the table and ate the fruit.....

the BEST, easiest Brunch Dish you make...

Comments (26)

glenda_al

carla35

Related Discussions

Georgysmom

okwriter

nola_anne
Original Author

glenda_al

glenda_al

NanaCherie

NanaCherie

jannie

glenda_al

nicole__

renie50

nola_anne
Original Author

arcy_gw

glenda_al

nola_anne
Original Author

wildchild

hgl_gaylemarie

Marilyn Sue

Sally Brownlee

paula_pa

deemarie5500

craftyshe

nola_anne
Original Author

irishdancersgram

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

the BEST, easiest Brunch Dish you make...

Comments (26)

Related Discussions

nola_anneOriginal Author

nola_anneOriginal Author

nola_anneOriginal Author

nola_anneOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

nola_anne
Original Author

nola_anne
Original Author

nola_anne
Original Author

nola_anne
Original Author