O/T Need Holiday Breakfast Brunch recipes

[Hannelore N.]

My DD is hosting her first breakfast brunch on Christmas morning after church... this is her way of not leaving home/town with the baby but having family and someone else do the cooking... ( I know how that child's sneaky mind works ... hee! hee!) Everyone has to come to her house to have Christmas with our first grandchild. ( 16 to 20 people will show up between 10 am and 1:30pm )

Anyways, I need recipes for a Christmas breakfast brunch. Someone else is making the scramble egg strada, ham, venison and/or bacon slices, and fruit salad ( my standard contribution to a brunch) My daughter is baking cinnamon rolls ( probably Pillsbury) They nixed the idea of Swedish Crepe/pancakes ( I don't like them cooked too far ahead of time) as this is a potluck and the kitchen is small... so I am out of ideas.

Any suggestions / recipes would be greatly appreciated. Thank you.

[Hannelore N.]

LadyRags ther is always the crescent rolls and bagels with the fixings.
(always a favourite for the carboholics!) ops: :lol:

Jean in a very snowy Windsor ON where they said we weren't going to have a white Christmas

[Judy M.]

BLUEBERRY FRENCH TOAST: (from Taste of Home Magazine)
12 slices day-old white bread, crusts removed
2 packages (8 ozs. each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter or margarine

Cut bread into 1-in. cubes; place half in a greased 13 x 9 baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 F for 30 min. Uncover; bake 25-30 min. more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 min, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 min. or until berries have burst. Stir in butter until melted. Serve over the french toast. Yield: 6-8 servings (1 3/4 cups sauce)

This is soooo good--hope you enjoy it! Judy in Torrance

[Sherry B.]

Yum - that sounds so good! Here in Montana, it would be good with huckleberries, too.

Here's a recipe that works good for any meal:

Potato Casserole
Grease 9x12 pan.
Pour in 2 lbs Ore-ida Southern Style Potatoes.
Mix together:
1 cup grated cheese
1 sm. grated onion
1 cup sour cream
1 can cream of chicken or cream of celery soup
Mix well with potatoes. Sprinkle with salt & pepper. Top with:
1/2 cup melted butter or margarine and 2 cups crushed potato chips or corn flakes.
Bake 1 hours at 350.

[Sherry B.]

These sound devine... I will have trouble deciding what I am going to make...

Can the French Toast and /or Potato Casserole be made in advance? Like the night before then pop in the oven while we are at church?

Can either be made in a crock pot? I was thinking I could cook them in a crock pot bowl in the oven then use the crock pot to keep the dishes warm during the brunch.

[Sandy F.]

I made this Potato Casserole last week for our company breakfast and I used Ore-Ida's Hash brown potatoes with peppers and onions already in them. It was delicious

[Beth A.]

Don't forget Alex's scalloped potatoes with pepper jack cheese! They are great. I'll try to locate the recipe and send it later today.

My entire extended family now loves them.

BethMI

[Beth A.]

Alex posted this recipe on her AAQ website several years ago. Since then, it has become a staple of our own family's holiday meals.

One discombobulated year, I even substituted frozen hash browns with this and they turned out fine, although you have to be more flexible on the cooking time.

6 - 8 medium potatoes - peeled & sliced thin
2 medium onions - peeled & sliced
2 cans cream of mushroom soup
1 soup can of milk
1/2 lb grated COLBY cheese
1/2 lb grated Pepper jack cheese

Oil a 3 quart casserole that has a lid.
Layer 1/2 of potatoes in bottom of pan, then
1/2 the onions, then
1/2 the cheese.
Repeat.
Mix the milk & soup together and pour over the top.
(It will be a soupy mess, so make sure the casserole dish is big enough to accommodate all of it! Ask me how I know!)

Bake VERY slowly - at LEAST 1 hour covered and another hour uncovered.

Enjoy. I find that one side of our family likes it a little blander, so I change the proportions of the cheese, using 1/4 less pepper jack and 1/4 more Colby.

Me, I like it just the way it is!

Makes great leftovers on Dec. 26th!

BethMI

[Sherry B.]

I don't see why you can't make the potato casserole up the night before. I've never tried it in the crockpot, but that might be a good idea. And our family found Alex's potatoes a little to spicey, so that was a good suggestion about changing the portions of the cheese.

[Sherry B.]

The Potato Casserole can be made up the day before...I usually leave off the chips.
I make a double batch because with my crew...one is never enough.
I am always asked to bring this dish to pot lucks. In fact, this year...instead of potato latkes for first night of Hanukkha I am making the potato casserole.

FW

[Sherry B.]

A friend sent me this recipe... I had to share it is so good... we are eating it for desert tonight.


Apple Puff

3 granny smith apples thinly sliced(I don't peel the apples)
6 well beaten eggs
3T sugar
1 cup sifted flour
tsp baking powder... optional ..not it the original recipe.
1 1/2 c milk
1 t. vanilla
sprinkle of cinnamon
1 stick of butter
1/4 c brown sugar(for topping)

Melt butter in ~ 9x12 pan at 425 degrees.

Add apples when butter begins to sizzle.

Mix flour gradually into eggs. Stir in remaining ingredients. Pour on top of butter and apples (don't stir). Sprinkle with brown sugar and spices.

Bake at 425 until sides puff and knife inserted into center come out clean. (About 15 to 20 minutes) It is like a custard.

[Sherry B.]

Here in the south it's not brunch without Cheese Grits!! I'm at work but can post proportions if anyone wants, not hard to find a zillion versions on line tho'. A great a make-ahead dish!

[Judy M.]

Yes, the french toast can be made the day before. I don't know about the crock pot, though. Judy in Torrance

[Judy M.]

Sorry to be too late in my reply, but I've been out of town and without my PC for a week. Anyway, I wanted to share a recipe that's always a hit which I recently served at a breakfast brunch that my husband and I hosted in celebration of our 35th wedding anniversary. It's my favorite all occasion fruit punch. Enjoy!

A day or two ahead, make an ice ring in a large gelatin mold using white cranberry juice, orange slices and maraschino cherries. This keeps your punch cold without diluting it as the ice ring melts. Make the punch just before serving and pour it over the ice ring. For the first batch of punch, use:

1 can frozen lemonade (prepared with cold water)
1 can frozen orange juice (prepared with cold water)
1 can chilled pineapple juice
1 bottle of chilled white cranberry juice (red juice will make your punch look muddy)
1 bottle of chilled ginger ale

As the punch gets low, add more ginger ale and any combination of the other juices you like. Every time your guests refill, they'll get a slightly different punch. If you want to spike it (for an adult crowd only), a little Puerto Rican Spiced Rum is best. I've found, though, that most folks never miss the liquor.

[Judy M.]

Thanks NancyinSTL

This recipe is just in time for NEW YEARS EVE/ DAY celebrations.