My Favorite Brunch Recipes

Recently, I wrote about my delay in closing my mother’s estate. She passed away in December 2017, and I am just now getting around to closing it. I’ve been delaying it, because it’s depressing to think about the finality of it, but I’ve decided to look at it as a positive. I am going to host a champagne brunch to celebrate the closing…something my mother would love.

I haven’t set the date yet, but as soon as I do, I will invite some friends over for brunch to celebrate with me. I’ve already been planning the menu with some of my favorite recipes. All the recipes listed can be found online; the links are included.

  • Ham-It-Up Egg Cups. hungry-girl.com. Low in calories and high in protein, these yummy egg cups are simple to make and look cute too! Plus, they promote portion control! Your guests will rave. Get the recipe at hungry-girl.com here.

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    Photo from hungry-girl.com

  • Hashbrown Casserole. Betty Crocker. I would go to any party if I knew hashbrown casserole was being served! This recipe is pretty easy and has a lot of flavor, but since it contains potatoes, sausage, and cheese, there is nothing low-calorie about it. Personally, I would count this as my splurge for the day and enjoy it! Get the recipe here.

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    Photo from bettycrocker.com

  •  Biscuits. Lots of southern ladies have their mother’s biscuit recipes, and they don’t share them. I have my mother’s buttermilk biscuit recipe, but it’s a no-share item. But if you want some good southern biscuits without having to start from scratch, Mary B’s Biscuits, from the Florida Panhandle, are delicious. You can find them in the freezer section of your grocery store.

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    Photo from homadefoods.com

  • Fruit. You must have fruit. It’s spring, and it’s nice to have one cold item, I prefer fresh cut fruit, but I think I will make the traditional Southern Fruit Salad for my brunch. It adds a different look, and even though I never ate it when my mother served it, there must be something good about it, because it used to show up on southern tables everywhere. If you’re not from the south, you might balk at it, but try it just once! Get the recipe from Southern Living here.

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    Photo from southernliving.com

  • Dessert. I love pound cake, and my cousin gave me my grandmother’s sour cream pound cake recipe a couple of years ago. I think it’s perfect for a spring brunch, and I will serve it with a macerated-berry topping from Martha Stewart. While I’m not willing to share my grandmother’s recipe, you can make a classic pound cake from the Martha Stewart website. The recipe is here. And the recipe for the macerated-berry topping is here.mld104160_0709_scan_001_horiz
  • Beverages: Coffee, Water, Prosecco, and Aperol Spritzes. Here’s how to make an Aperol Spritz: over ice, combine equal parts Aperol liqueur and Prosecco. Add a splash of club soda and an orange slice. Drink up!aperol

After we’ve dined and enjoyed our Aperol Spritzes, we’ll have some door prizes, because Mother loved to win prizes! I’m not going to divulge those secrets till afterward. We’ll also have some take-home party favors to talk about afterward.

Mama would be proud!

Cheers!

 

 

 

 

 

 

 

 

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It’s National Mac & Cheese Day

Today, July 14, is National Mac & Cheese Day! I have loved Mac & Cheese since I was a little girl. Back then, I loved Kraft Mac & Cheese, and while it will do in a pinch even now if I add some real cheese, I have my very own beloved Mac & Cheese recipe that I prefer when I have time. I used to call it Protestant Mac & Cheese, because it’s perfect for a covered dish lunch at a church gathering in the South.

I love to cook but don’t do it every day. When I do, I love to make Mac & Cheese, so today, I’m sharing my very favorite personal recipe in honor of National Mac & Cheese Day! Enjoy!

Serves 6.

INGREDIENTS:

  • 3 TBSPNs butter or margarine, divided (I always use salted butter)
  • 1/4 cup flour
  • 1 TSP salt
  • 2 cups milk
  • 1/4 pound Velvet Pasteurized Cheese Product, cut up
  • 8 ounces Colby Cheese, grated
  • 8 ounces Sharp Cheddar, grated, divided
  • 2 cups elbow macaroni, cooked, drained
  • 1 sleeve Ritz crackers, crushed into crumbs

DIRECTIONS:

  1. Preheat oven to 350 degrees
  2. Melt 3 tblspns of the butter in large saucepan on low heat.
  3. Blend in flour and salt, cooking and stirring for one minute.
  4. Gradually add milk; cook stirring constantly, until thickened.
  5. Add prepared cheese product plus the Colby cheese and 4 ounces of Sharp Cheddar, stirring until melted.
  6. Stir in macaroni.
  7. Pour mixture into lightly greased 1-1/2 quart casserole. Sprinkle with Ritz Cracker crumbs and remaining Sharp Cheddar
  8. Bake at 350 for 20 minutes or until thoroughly heated.

Happy National Mac & Cheese Day!

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