LADIES' BRUNCH CLUB

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. 

******************************************

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!


      *****************************

2010 LADIES  CLUB BRUNCH 

CORNED BEEF & EGG HASH

SELECT –A-MUFFIN: 

BLUEBERRY, BANANA, & APPLE CINNAMON

SMOKED SAUSAGE BITES
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)

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.



**************************************

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. 

WHOLE GRAIN WAFFLES:

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.

 
  
   ************************************

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

BOTTOMLESS TEA & COFFEE

 

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.


 ********************************

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

Preheat oven 375 degrees. Open biscuits and 
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.