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Wednesday, March 20, 2013

SPRING BRUNCH


I gave a small Spring Brunch last Saturday and thought I'd share some of the fun I had planning it.  I have to say, I love the "marinating" process of planning and execution of an event.  I enjoy having people in my home and feeding them!

Here's the menu...


Here's the recipe for the strata


SAUSAGE/MUSHROOM STRATA

1 pound breakfast sausage of your choice
3-4 cups shredded hashbrowns
8 eggs
1 cup shredded, sharp cheddar
1 can mushrooms
¾ teaspoons dry mustard
3 cups of milk, divided
1 cup of cottage cheese
1 can cream of mushroom soup

Spread hashbrowns in a greased 9X13 pan.  Fry and drain sausage and layer over hashbrowns.  Drain mushrooms and layer over sausage.  Combine eggs, mustard, 2-1/2 cups of milk, and cottage cheese.  Pour over sausage mixture and sprinkle cheese over everything.  Refrigerate overnight.  Mix soup with ½ cup of milk and pour over the top of casserole just before baking.  Bake at 325o for 1-1/2 hours.

The yogurt parfaits started with granola on the bottom, Noosa Honey Yogurt, topped with strawberries and blueberries, and garnished with a mint leaf and a honey wafer.



I'm not ashamed to say, I purchased the strudel from a very accomplished baker and was not disappointed--it was delicious. 

The lemon loaf began with a cake mix.  Here's that recipe...


Lemon Loaves

1 box of lemon cake mix
4.3 ounce instant lemon pudding mix
½ cup applesauce (in place of oil)
4 large eggs
½ cup milk
8 ounces sour cream
the juice of half of a large lemon

Preheat oven to 350 degrees and spray 2 loaf pans with cooking spray. 

Place all cake ingredients into mixing bowl and beat until well combined.  Divide batter between the two loaf pans and spread evenly.  Bake for 45-55 minutes, until golden brown and cooked through.  Remove from oven and let cool for 15 minutes before removing from pans.

For glaze, zest & squeeze the juice of the other half of a large lemon and add powdered sugar to taste.  Score the top of each loaf or prick it with a fork and pour glaze over each loaf.  Let set till the glaze soaks into the loaves.

The bird's nest were super-simple.  They consist of 2 cups of butterscotch chips combined with 1 cup of peanut butter melted.   Add chow mein noodles and shape into nests.  I then added Jordan almonds to mimic eggs and added a marshmallow bird (Peeps).



Here is one of the place settings...





 The keep Spring in mind, each guest was invited to take a pansy home.


Thanks for reading.  Hope you enjoyed the party.  Let me know if you try a recipe or two.






8 comments:

  1. Oh wow- such a gorgeous tablescape and your recipes sound delish!

    Thanks so much for sharing!

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    1. Thanks for stopping by. Let me know if you try to recipes.

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  2. yum! Robin what a beautiful table and I cannot wait to try the recipes.

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  3. Your brunch table is so sweet and bright and cheery...Love the pretty yellow and white..and I love where the table is right beside the window with lots of light...I sure wish I had those beautiful yellow and white dishes.,,

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    1. The dishes are about 35 years old! Wish you could have joined us!

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  4. How pretty! I'm so dreaming of spring, and this really took me away for a few minutes at least ;).

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    1. Thanks for the visit--I am glad it was refreshing. Come again.

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