Here you will find a nice menu for a Sunday or anyday brunch.
Brunch Oven Omelet with
Oven Canadian-Style Bacon (below)
1/4 cup margarine or butter
1 1/2 dozen eggs (18 eggs)
1 cup sour cream
1 cup milk
2 teaspoons salt
4 medium green onions, chopped (1/4 cup)
Chopped fresh parsley
1. Heat oven to 325°. Make Oven Canadian-Style Bacon; set aside.
2. Melt margarine in rectangular baking dish, 13x9x2 inches, in oven. Tilt dish so margarine coats bottom. Beat eggs, sour cream, milk and salt in large with wire whisk until blended. Stir in onions. Pour into dish.
3. Bake omelet mixture and bacon about 35 minutes or until eggs are set but moist and bacon is hot. Arrange bacon on omelet. Sprinkle with parsley.
Oven Canadian-Style Bacon
1 pound Canadian-style bacon, cut into twenty-four 1/8-inch slices
1/4 cup maple-flavored syrup
Reassemble slices of bacon on heavy-duty aluminum foil. Pour syrup over bacon. Wrap and place in oven.
Impossibly Easy Roasted Peppers
and Feta Cheese Pie
12 slices bacon, crisply cooked and crumbled
1/4 cup sliced green onions
1/3 cup chopped roasted red bell peppers (from 7-ounce jar), drained
1/2 cup crumbled feta cheese
3/4 cup Bisquick® Original baking mix
1 cup milk
1 teaspoon dried basil leaves
1. Heat oven to 400°. Grease pie plate, 9x1 1/4 inches.
2. Mix bacon, onions and bell peppers in pie plate. Sprinkle with cheese. Stir remaining ingredients in medium bowl until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes
2 tablespoons olive or vegetable oil
3 medium green, red or yellow bell peppers, cut into 1/4-inch strips (3 cups)
1 medium onion, thinly sliced
1/4 cup golden raisins
2 tablespoons salted sunflower nuts
2 teaspoons lemon juice
1/2 teaspoon salt
1. Heat 10-inch skillet or wok over medium heat. Add oil; rotate skillet to coat side.
2. Add bell peppers, onion and raisins; stir-fry 2 to 4 minutes or until vegetables are crisp-tender. Stir in remaining ingredients
Puffy Cheddar Grits
By using "quick-cooking" grits, you save about 15 minutes of stirring. Make this a day ahead and bake the morning of brunch--just add 20 extra minutes to the baking time.
2 tablespoons margarine or butter (1/4 stick)
1 teaspoon salt
3 1/2 cups milk
1 1/4 cups quick-cooking grits
1 8-ounce package shredded Cheddar cheese (2 cups)
1 teaspoon hot pepper sauce
1/4 teaspoon pepper
5 large eggs
1. In 3-quart saucepan over medium-high heat, heat margarine or butter, salt, 1 1/2 cups milk, and 2 cups water to boiling. Gradually stir in grits, beating constantly with wire whisk to prevent lumping. Reduce heat to low; cover and cook 5 minutes, stirring occasionally. (Grits will be very stiff.) Remove saucepan from heat; blend in cheese.
2. In large bowl, with wire whisk or fork, mix hot pepper sauce, pepper, eggs, and 2 cups milk until blended. Gradually stir grits mixture into egg mixture.
3. Preheat oven to 325 degrees F. Grease shallow 2 1/2-quart casserole. Pour grits mixture into casserole. Bake 45 minutes, uncovered, until knife inserted in center comes out clean.
Oven-Baked Pepper Bacon
1 1/2 pounds sliced lean bacon
2 1/2 teaspoons coarsely ground black pepper
1. Preheat oven to 400 degrees F. Arrange bacon slices in 2 jelly-roll or roasting pans, overlapping the lean edge of each slice with the fat edge of the next.
2. Evenly sprinkle pepper over bacon slices. Place pans on 2 oven racks and bake bacon 25 minutes, switching pans between upper and lower racks halfway through baking, until bacon is golden brown and crisp. Remove bacon to paper towels to drain; keep warm
Chocolate-Cherry Coffee Cake
1 1/2 cups semisweet-chocolate mini pieces
1 tablespoon unsweetened cocoa
2 teaspoons ground cinnamon
1 2/3 cups sugar
3/4 cup margarine or butter, softened (1 1/2 sticks)
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon salt
1 16-ounce container light sour cream
3 large eggs
2/3 cup dried cherries
confectioners' sugar for garnish
1. Preheat oven to 325 degrees F. Grease and flour 10-inch Bundt pan. In small bowl, combine chocolate mini pieces, cocoa, cinnamon, and 1/3 cup sugar; set aside.
2. In large bowl, with mixer at low speed, beat margarine or butter and 1 1/3 cups sugar until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl.
3. Reduce speed to low; add flour, baking soda, baking powder, vanilla extract, salt, sour cream, and eggs; beat until well mixed. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Stir in dried cherries.
4. Spread one-third of batter in Bundt pan; sprinkle with half the chocolate mixture. Top with half the remaining batter; sprinkle with remaining chocolate mixture. Spread remaining batter on top.
5. Bake coffee cake 1 hour and 10 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
6. If you like, sift confectioners' sugar over cake before serving.
This refreshing drink can also be spiked. Simply add a chilled bottle of sparkling wine in place of seltzer.
1 quart cranberry-raspberry juice blend, chilled
2 cups cranberry-flavored or plain ginger ale, chilled
2 cups orange juice
2 cups lemon-lime seltzer, chilled orange and lime slices, and cranberries for garnish
In large pitcher (about 3 quarts), mix cranberry-raspberry juice, ginger ale, and orange juice. Refrigerate until ready to serve. Just before serving, stir in seltzer. If you like, garnish with orange and lime slices, and cranberries