Several years ago my
college roommate invited her girlfriends over for Brunch. It lasted four hours.The food was delicious and we had a beverage
called Mimosa. This was my first brunch
and Mimosa. I enjoyed both. My friend had plain orange juice for non-drinkers. Somehow the
orange juice pitcher remained untouched and the Mimosa pitcher
needed several refills. No one admitted who was supposed to be the non-drinkers! Everyone was giddy after three
pitchers of Mimosas! We have continued to have an annual brunch
with a different host each year.
I avoid making everything from scratch! Some of the brunch cooks may have
time to make everything from scratch, But “I DO NOT!” I use store bought mixes
and add my own touches to them. This is a time and money saver! I have not go any complaints, just hugs because the food is so good!
I am sharing my menu combinations that I used for my brunch.I
always serve coffee, tea, fruit juice,and Mimosas when it was my turn to have the next Ladies
Breakfast Club brunch. The brunch should feed six to eight ladies.I have shared recipes
for the complicated breakfast items. I'll try to add a new menu weekly.
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2009 LADIES CLUB BRUNCH
SAVORY BREAKFAST TRIFLE
LUSCIOUS FRUIT TRIFLE
WHEAT TOAST POINTS
BUTTERED CLUSTER ROLLS
BOTTOMLESS COFFEE & TEA
SAVORY BREAKFAST TRIFLE
3 C golden brown hash brown
2 lb cooked, drained pork sausage
3 C soft scrambled eggs
3 C cooked buttered grits
2 C shredded cheddar cheese
1 C real bacon bits for garnish.
Grease two clear glass 9 x 13 dishes with butter or margarine. The breakfast items must be divided between the two dishes. Layer breakfast ingredients in the order listed in each dish.Cover each dish with aluminum foil and keep warm in 200 degree oven until guest arrive. Garnish the Breakfast Trifle with the cheese just before serving. Serve with buttered wheat toast halves and brown & serve rolls
BREAKFAST FRUIT TRIFLE
2 pint strawberries ( sliced, save three slices)
2 pint blueberries, ( save three)
15-16 oz can of pineapple tidbits ( reserve juice)
8 oz whipped topping
3 oz box of vanilla pudding.
1 1/2 C cold milk
Wash, rinse and drain berries. Drain pineapple and reserve juice. In bowl add pudding, milk, and juice. Whisk until smooth.Fold in whipped topping and mix well. In trifle dish or large clear bowl make layer of blueberries,pudding mixture, strawberries, pudding mixture, and pineapple. Repeat layers and end with pudding mixture. Garnish center with the berries.
BASIC MIMOSA
1 bottle of Champagne or Asti Spumante
16 oz carton of orange juice
sliced oranges, garnish
maraschino cherries, garnish, optional
In large glass pitcher or clear gallon container add the champagne and the juice. Stir and mix well. Keep it Mimosa chilled until ready to serve. Garnish each flute with the fruit just before serving.
Tip: Can use orange pineapple juice, cranberry juice, or pomegranate juice instead of orange juice.
Have extra bottles of champagne and fruit juice handy for thirsty ladies!
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2010 LADIES CLUB BRUNCH
CORNED BEEF & EGG
HASH
SELECT
–A-MUFFIN:
BLUEBERRY, BANANA,
& APPLE CINNAMON
SMOKED SAUSAGE BITES
BOTTOMLESS COFFEE & TEA
BOTTOMLESS COFFEE & TEA
CORNED BEEF & EGG
HASH
(2) 12 oz can corned beef hash
6 small eggs
1 small bell pepper, chopped
1 small onion, chopped
2 T oil
paprika for garnish
In large skillet heat oil and saute
onions and peppers until softened. Lower
temperature and add corned beef. Stir and mix well. Spread
hash out to cover
entire surface of
skillet. Make six wells in the hash
and drop
whole egg in each hole. Cover skillet and cook until whites of eggs
have set.
Remove skillet from heat. Remove lid and garnish
hash with paprika.
CINNAMON CRUNCH BLUEBERRY MUFFINS
7 oz box blueberry
muffin mix ( I use Martha White)
milk called for on
box
¼ C blueberries
Cinnamon sugar for
garnish
Preheat oven to 350
degrees. In bowl add muffin mix
and milk. Stir and mix
well. Fold in blue berries. Line
muffin tin with 6 paper
liners and fill 1/3 full. Sprinkle with cinnamon sugar. Bake muffins for 10 minutes or until center firm to touch.
Tip: Use Martha White Mix because egg already in the mix.
NUTTY BANANA MUFFIN MIX
7 oz banana nut muffin mix
( I use Martha White)
( I use Martha White)
milk called for on
box
½ tsp vanilla extract
½ ripe banana, mashed
1/3 C walnuts,
chopped
Preheat oven to 350
degrees. In bowl, blend
banana, vanilla, and milk. Add
mix and nuts
Stir until just blended. Batter will be lumpy.
Line muffin tin with paper liners and fill 1/3 full. Bake
for 10 minutes or until center of muffin
is firm to touch.
CINNAMON CRUNCH APPLE
MUFFINS
7 oz box cinnamon apple muffin
mix
( I use Martha White)
milk called for on
box
½ delicious apple,
finely chopped
Cinnamon sugar for
garnish
Preheat oven to 350
degrees. In a bowl add
muffin mix and milk. Stir and
mix well. Fold
in apples. Line muffin tin with paper
liners
and fill 1/3 full. Sprinkle with cinnamon sugar.
Bake muffins 10 minutes or until the center
firm to touch.
CINNAMON SUGAR
1/2 cup sugar
1 tablespoon cinnamon
In small add listed
ingredients. Blend well.
Great on muffins and sugar cookies.
Tip: make double batch for blueberry and
apple muffins for your brunch.
Tip: Place muffins of
a cupcake carousel or tower
as nice Tablescape. Try to use pretty paper liners
for your muffins if possible. I collect them from
the grocery stores and Family Dollar stores.
SMOKED SAUSAGE BITES
2 lb smoked sausage
water
2 T oil
Cut smoked sausage into 1/2
inch disk.
Place sausage in skillet
and cover with
water. Reduce sodium by
parboiling in
skillet 5 minutes. Drain well. Brown the
sausage on both sides on medium high
heat. Transfer
sausage to serving dish.
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LOADED MINI OMELETS
1 lb pork sausage, cooked and drained
1/2 C green bell pepper, chopped, cooked
1/2 C onion, chopped, cooked
8 large eggs
1/2 C milk
1/4 teaspoon salt
1/2 teaspoon black pepper
Cheddar cheese for garnish
Preheat your oven to 350 degrees. Coat 2- six cup muffin pans with nonstick cooking spray. In bowl,
add eggs, half and half, salt, and pepper. Whisk and mix well. Mix veggies and meat in a bowl. Add 2 Tablespoon of veggies and meat mixture in each tin, Spoon the egg mixture among the muffin cups. Then sprinkle with cheese.
Bake 20 minutes or until omelets are firm and the edges are golden brown. Transfers to serving platter.
Tip: Run a butter knife around the edge of tins to loosen if necessary.
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2009 LADIES CLUB BRUNCH
LOADED MINI OMELETS
PUMPKIN PANCAKES W/ MAPLE SYRUP
WHOLE GRAIN WAFFLES / MAPLE SYRUP
SMOKED TURKEY KIELBASA, KALE & POTATOES
BOTTOMLESS COFFEE * TEA
LOADED MINI OMELETS
1 lb pork sausage, cooked and drained
1/2 C green bell pepper, chopped, cooked
1/2 C onion, chopped, cooked
8 large eggs
1/2 C milk
1/4 teaspoon salt
1/2 teaspoon black pepper
Cheddar cheese for garnish
Preheat your oven to 350 degrees. Coat 2- six cup muffin pans with nonstick cooking spray. In bowl,
add eggs, half and half, salt, and pepper. Whisk and mix well. Mix veggies and meat in a bowl. Add 2 Tablespoon of veggies and meat mixture in each tin, Spoon the egg mixture among the muffin cups. Then sprinkle with cheese.
Bake 20 minutes or until omelets are firm and the edges are golden brown. Transfers to serving platter.
Tip: Run a butter knife around the edge of tins to loosen if necessary.
PUMPKIN SPICE PANCAKES
1 egg, beaten
1/ 1/4 C milk
2 C pancake mix
1/2 C canned pumpkin puree
1 tsp ground cinnamon
Into medium-large bowl, mix all
ingredients except until smooth.Batter will be thick.Pour about 1/4 cup batter onto hot cast
iron skillet. Cook until bubbles form around edges. Turn pancakes; cook about 3 minutes
or until golden brown on bottom. Keep pancakes warm in
200 degree oven until ready
to serve. Serve real maple syrup.
Tip: Yield: (6) 6 inch pancakes.
Prepare
frozen whole grain waffles as directed on package. Keep warm in 200 degree oven until
to
ready to serve to maintain crispness. Serve
with butter & real maple syrup.
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2010
LADIES CLUB BRUNCH
BISCUIT
BAR
ROASTED SWEET POTATO & SQUASH MEDLEY
CLASSIC DEVILED EGGS
BOTTOMLESS COFFEE & TEA
BISCUIT BAR
MENU:
BUTTERMILK
BISCUITS
BEEF LINK
SAUSAGES
SAUSAGE
PATTIES
FRIED CHICKEN
CUTLETS
CHEDDAR
CHEESE SLICES
HONEY BUTTER
GRAPE JAM
PAN FRIED MINI
CHICKEN CUTLETS
3 boneless, skinless
chicken breast
1 C buttermilk
2 C flour
1 tsp seasoned salt
½ tsp black pepper
1 C oil for frying
Cut each breast in half
and cut each half in half to yield 12 pieces. Place chicken pieces and buttermilk in
large plastic bag. Marinate chicken in
fridge 2 hours.
Heat oil in cast iron skillet over
medium heat. Prepare the chicken while oil is heating. In bowl, mix flour and seasoning
salt.Remove the chicken from the marinade and dredge chicken pieces in the flour mixture
to coat. Place the chicken in the skillet and cook until golden brown both sides.Fry in 2 batches
if necessary. The chicken is done when center is no longer pink. Drain
on paper towels Keep warm in 200 degree
oven until ready to serve to maintain crispness.
TEXAS STYLE BISCUITS
Preheat oven to 375
degrees Line greased sheet pan with the
biscuits. Bake 7 minutes or until light brown. Transfer to serving platter and cover
with tea towel to keep warm.
SAUSAGE LINKS & PATTIES
Prepare sausage link and
patties according package directions.( I buy Hormel Band fully
cooked beef link sausage. They have fully cooked pork patties
too) Keep the sausages warm in 200 degree oven until ready to
serve.
HONEY BUTTER
½ C butter, softened
¼ C honey ( prefer wildflower
flavor)
In bowl whip butter with mixer until
fluffy.Gradually add in honey and mix until well blended. Chill
until ready to use.
4 medium sweet potatoes, peeled, diced
12 oz bag butter nut squash, peeled, diced
4 T oil
1/2 teaspoon salt
1/4 tsp pepper
cinnamon sugar, garnish
Preheat oven 375 degrees. Place veggies on sheet
pan and sprinkle with salt and pepper. Add oil and
toss to coat veggies. Spread out in a single layer. Bake 30 minutes or until edges are brown and fork tender. Garnish with cinnamon sugar.
Tip: I purchased the bag of squash from Walmart.
CLASSIC DEVILED EGGS
6 large hard-boiled eggs, peeled
salt and black pepper to taste
2 T mayonnaise, heaping
1 tsp yellow mustard
2 T sweet pickle relish
paprika for garnish
Slice into halves lengthwise. In bowl, add yolks
from eggs. Mash yolks with a fork into fine pieces. Add mayonnaise, mustard, pickle relish, and salt
and black pepper to taste.Stir mixture until creamy. Add egg mixture to each egg half. Transfer the eggs
to deviled egg holder and garnish with paprika. Chill
in refrigerator until ready to serve.
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I thought it would be refreshing to do a
copy cat version of fast food breakfast
menu for brunch. Mine are healthier and
may inspire some of the ladies to start
making their own DIY fast food.
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********************************
I thought it would be refreshing to do a
copy cat version of fast food breakfast
menu for brunch. Mine are healthier and
may inspire some of the ladies to start
making their own DIY fast food.
*********************************
2011 LADIES BREAKFAST CLUB BRUNCH
COPY CAT BREAKFAST MEALS:
MAC MUFFIN
HOT POCKETS
SAUSAGE & GRAVY
HASH BROWN PATTIES
CINNAMON APPLE TURNOVERS
BOTTOMLESS COFFEE & TEA
COPY CAT MAC MUFFINS
8 English muffins. toasted
8 large eggs, cooked
8 slices Canadian bacon, caramelized
8 slices cheese
Form assembly line of contents for muffins. On each one,
add Canadian bacon slice, an egg, and a slice of cheese.
Add tops and load Mac Muffins on sheet pan. Keep warm
in 200 degree oven until ready to serve.
Tip: Caramelized bacon: Add oil to skillet and lightly brown both sides.
COPY CAT HOT POCKETS
24 slices of pepperoni
1 C shredded pizza style cheese
8 Texas style refrigerated biscuits
16 oz jar pasta sauce
flatten them out. Place on greased sheet pan.
Add three slices of pepperoni in center of each
biscuit.Top with 1 tablespoon sauce and 1 table
spoon of cheese.Fold each biscuit over and seal
the edges with a fork. Bake 20 minutes or until
both sides are golden brown.
Tip: Line sheet pan with foil. Spray foil with
cooking spray. This will help with clean up in the event filling oozes out.
SAVORY SAUSAGE GRAVY
1 tube premium pork sausage, regular flavor
4 T flour
oil *see recipe
3 C milk
1/8 tsp ground black pepper
1/8 tsp red cayenne pepper
Cook sausage in large skillet over MEDIUM-HIGH until no longer pink. Use slotted spoon to remove cooked sausage. Reserve drippings. If necessary, add more oil to reserved drippings to equal four tablespoons. Add flour to skillet and stir with wire whisk until flour and oil well blended. Cook over MEDIUM heat until mixture turns brown, stirring constantly. Gradually
stir in milk and whisk until well blended. Cook until gravy thickens and comes to a boil. Add the sausage
and pepper. Simmer until sausage is heated through. Transfer sausage gravy to serving bowl.
HASH BROWN PATTIES
Place frozen patties on sheet pan and bake until both sides golden brown. Keep warm in 200 degree oven
until ready to serve.
CINNAMON APPLE TURNOVERS
8 Texas style refrigerated biscuits
1 1/2 C apple pie filling
1/2 tsp ground cinnamon
Preheat oven 350 degrees. Flatten each
biscuit and place on a greased sheet pan.
In bowl, add pie filling and finely chop the
apples. Stir in cinnamon.Place tablespoon
of filling in center of each biscuit and fold
over. Seal ends with fork. Bake until both
sides golden brown.
