Archive for the ‘Breakfast’ Category

If you and your friends aren’t into the stay up late party scene of New Year’s Eve but you would still like to entertain for the holiday, think about hosting a New Year’s Day brunch. Plan to start around 11 a.m., giving those night-owls plenty of time to get up and moving before your party starts.

Keep things simple and uncluttered (a great way to start the new year, huh?). Don’t go over board with decorations or food. You want to have things looking clean and elegant.

Have guest share a New Year’s memory or tell about a resolution they kept.  If you want to do something really fun, have everyone right down one goal or resolution, place them all in a sealed envelope and stash it away until next December. Pull them out when you do your Christmas cards and send to your friends. They will appreciate that you did keep the info and will probably get a chuckle over what they wrote down. Or host another New Year’s Brunch in 2012 with the same crowd and open the envelope there.

Tell guests the dress is relaxed and keep the atmosphere casual. Offer a buffet selection of sliced fruits and some make ahead or easy to prepare food.

Quiche is a great option. It is warm, delicious and easy to make. Try my bacon quiche or spinach mushroom.


Easy Pumpkin Bread



Quick breads are also a fabulous choice. They can be made ahead and are tasty plain or slathered with butter. You can make a variety of these (or cheat and pick up a three-pack at Costco!). Here are recipes for banana bread or pumpkin bread.



Ham and Hashbrown Breakfast Casserole



Breakfast casseroles are another great way to get something hot and comforting on the table with minimum effort. One of my favorites is this ham and hashbrown casserole.



Yummy and Beautiful!



Make sure you serve this Grenadine Sunrise as a beautiful start to a beautiful new year!

Happy New Year Entertaining!



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Christmas morning the last thing you want to do is be tied down to the kitchen making breakfast. Plan ahead now and you can have a fabulous breakfast on the table with a minimal amount of effort!

So here are a few ideas…

Quick Breads

You can purchase these pre-made at stores like Costco (their apple or pumpkin bread is sooooo good), you can buy packaged mixes that are easy to whip together or make them from scratch. If you are planning to make them either from a mix of scratch, make these now so you don’t have to mess with them in the morning. If you want to be Betty Baker and go from scratch, here is a recipe for yummy banana bread.

Sweet Rolls

You can purchase pre-made sweet rolls or cinnamon rolls or whip together a batch. Just pop in the oven for a few minutes to warm and you’ve got a breakfast that everyone will enjoy. Here is a recipe for super easy cinnamon rolls that make my mouth water just thinking about them.


A breakfast casserole you can assemble the night before then pop in the oven to bake the next morning is ideal. They are warm and filling and will hopefully carry your starving crew through gift opening and morning festivities. Serve with a fresh fruit and it is a wonderful meal.

My favorite breakfast casserole involves ham and hashbrowns. It is so easy to make and so tasty good. Assemble the night before, set out for about 30 minutes and then bake.

Here is another recipe that is quite filling. You can use any type of meat you like, just make sure it is pre-cooked.


Beat eggs, then add milk and combine.

Dice up some ham (or crumble cooked bacon or sausage).

Add ham, breadcrumbs and salt to mixture.

Blend in some cheese.

Pour into greased pan, cover and refrigerate overnight.

Bake the next morning!

and enjoy!

Breakfast Bake

6 eggs

2 cups milk

1 teaspoon salt

2 cups diced cooked ham (or bacon or crumbled cooked sausage)

1 cup shredded colby jack cheese

3 cups croutons

Beat eggs and milk, add in remaining ingredients. Pour into a greased 9 x 13 inch casserole dish and cover tightly with plastic wrap. Refrigerate 8 hours or overnight. Remove from fridge and let set for about 30 minutes. Preheat oven to 350 degrees. Bake for 40 minutes or until eggs are set.


Happy Holiday Entertaining and Merry Christmas!


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Once in a blue moon, when I have a a bunch of overripe bananas, I will get inspired to bake banana bread.

Hubby is pretty excited when this happens and will eat half the loaf, still warm from the oven, slathered in butter – if I let him. (Have you ever tried stopping a hungry man from eating warm bread? Not an easy task, I assure you!)

This recipe isn’t hard to make and always turns out well.

Cast of characters for banana bread. Please ignore the fact I forget to include butter in the photo.


Mix dry ingredients together.

Mash two to three ripe bananas.

You need a cup of smashed-up, gooey bananas.

Add bananas, butter, milk and vanilla to dry ingrdients.

Beat in eggs and flour.

Then the cinnamon.

Add chopped nuts. If you need to chop (or smash to pieces) a meat tenderizer and a ziploc bag works well.

Pour batter into the pan.

Bake at 350 for almost an hour.

Golden brown and ready to enjoy!

Banana Bread

1 3/4 cup flour

2/3 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup mashed ripe bananas

1/3 cup butter or shortening

2 tbsp. milk

1 tsp. vanilla extract

2 eggs

1/2 cup nuts

1 tbsp. cinnamon

Preheat oven to 350 degrees.

Mix 1 cup flour, sugar, baking powder, baking soda,  and salt. Mash two to three ripe (or overripe bananas, the riper the banana the stronger the flavor) bananas to make 1 cup. Add banana, butter, vanilla and milk to dry ingredients. Mix on low until blended then beat on high for two minutes. Add eggs and remaining flour, beat until blended. Add cinnamon and nuts. Bake 55-60 minutes or until golden brown and starting to pull away from the edges of the pan.


Happy Eating and Happy Entertaining!


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The other day I needed a vegetarian dish and decided quiche would fit the bill nicely.

This spinach and mushroom version is very tasty, simple to make  and a joy to serve. Sit back and get ready for the compliments!

Ingredients for Spinach and Mushroom Quiche

Saute fresh spinach leave, mushrooms and onions.

Saute fresh spinach leaves, mushrooms and onions.

Layer spinach and mushrooms into the prepared pie shell.

Sprinkle on the cheese then top with egg and cream mixture before popping into the oven.

Quiche - ready to devour in all its golden brown deliciousness.

Spinach and Mushroom Quiche

One 9-inch prepared pastry shell

4 eggs

2 cups cream

3/4 tsp. salt

1 tsp. all-seasoning

1 cup shredded colby-jack cheese

1/2 cup feta cheese, crumbled

1/4 cup minced onion

2 cups fresh spinach leaves, torn

2 cups mushrooms

1 tbsp. butter

1 tbsp. olive oil

Preheat oven to 425 degrees.

Either make your own pie crust or use a prepared one and line a 9-inch pie pan. (I made my own crust and remembered all the reasons I decided Marie Callendar’s are good enough. But then I took a bite of the golden flaky crust and had to rethink my position on that… again.) Set aside.

In a saute pan or large skillet on medium heat, warm butter and olive oil. Once butter is melted, add mushrooms, spinach and onions. You can use fresh minced onion or onion flakes, whatever floats your boat. My boat floats better with onion flakes. Cook for about five minutes, stirring occasionally, until mushrooms are tender. Place into pie shell and spread out evenly.

Top with cheeses. I threw in the feta at the last minutes (hence the reason it is not on the ingredients photo) but it really was a flavorful choice for the better.

Beat eggs slightly, until light but not foamy. Add in cream, salt and seasoning. Beat until mixed and then pour on top of cheese in pan. Bake for 15 minutes, then reduce temperature to 325 degrees and bake an addition 30 minutes or until a knife inserted in the center of the quiche comes out clean. Let stand 10 minutes before cutting.

Serve in wedges and enjoy!

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The other day Hubby and I actually had a small window of time to have breakfast together. Wanting something filling and fast, I decided to whip up a skillet of eggs and sausages. We happened to have several leftover brats from a barbecue the evening before, which worked perfectly.

Ingredients for Eggs and Sausages. Please ignore the fact this package of brats is frozen.

You will want to use pre-cooked sausages. You can use whatever kind of sausage you like, we just happened to have brats on hand. I use a two egg and one sausage per person ratio. Except with Hubby, then it is more like two sausages and one egg. Oh, my.

Thinly slice the sausages and toss in a skillet over medium heat with a heaping spoon of butter. Let them get hot and then add your eggs. Stir around until eggs are set and serve.


Happy Entertaining!


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