Garlic Cheese Grits

Prepare morning of or prepare in advance. Place in casserole dish to heat up day of brunch

Ingredients
1-1/2 Cups Grits
6 Cups Water
1/2 Tsp Salt to taste
1 teaspoon garlic salt
1 tablespoon minced garlic
8 ounces sharp cheddar cheese
 
Directions
Boil the water, add grits slowly.
Reduce heat to medium-low; cover. Cook until thickened, stirring occasionally. Remove from heat.
Add cheddar cheese, garlic.

Leslie Richardson

Cranberry Crunch

Prepare a day or two in advance

 Preheat oven to 350
2 pkgs whole fresh cranberries
1 cup dk brown sugar
1/2 cup butter, melted
1 1/4 cup oatmeal
1/2 cup sugar
2 cups chopped pecans
1/3 cup flour

Simply mix all dry ingredients, then mix butter in and toss really well/toss and retoss, so the oats and sugar all covered; pour into large Pyrex (spray Pam all over dish) rectangular dish, then pour a little more melted butter over and mix well.  Wipe sides of dish before cooking, for better presentation after cooking.
Bake in 350 oven for 45 minutes

Leslie Richardson

Breakfast Casserole

Prepare a day or two in advance

1 lb Jimmy Dean hot breakfast sausage
1 cup(4 oz) shredded extra sharp cheddar cheese 
6 eggs-may use egg beaters
1 cup milk
Salt and Pepper to taste
Chopped fresh parsley
 

Brown the sausage in a skillet, drain.  Sprinkle the sausage on bottom of Pyrex dish.  Beat together the eggs, milk, salt and pepper.  Pour egg mixture over the sausage and sprinkle with parsley.

Chill, covered for 8-10 hours. Bake at 350 or until set.

Leslie Richardson

Cinnamon Scones

3 1/4 cups AP flour

1/3 cup + 2 TBSP sugar, divided

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup cold butter, cubed.

Hint  - put butter and grater in freezer for 1-2 hours.  Then grate butter when ready to mix.  Small flakes melt better than cubed butter when baking.

1 cup buttermilk, cold not room temp

1 package (10 ounces) Cinnamon chips

2 TBSP butter, melted

1. In large bowl combine flour, 1/3 cup sugar, baking powder and baking soda, and salt.

2. Cut in butter until mixture resembles coarse crumbs.  Use pastry cutter or 2 knives

3. Stir in buttermilk just until moistened.

4. Fold in chips.

5.  Turn onto lightly floured surface.  Knead gently 10-12 times or until dough is no longer sticky.

Divide in half.

Gently roll or pat each portion into 7 inch circle.

6.  Brush with melted butter and sprinke with remaining sugar.

Hint.  Using tourmaline sugar instead looks more professional. 

7.  Cut into 6 wedges.  Separate and place on parchment lined baking sheet.

8. Bake at 425 for 10-13 minutes. 

These can be made ahead and frozen raw (flash freeze, then store in freezer bag).  May need a couple extra minutes to bake.

Note:  if using this recipe for fruit scones, you need additional sugar to make up for sugar that was in cinnamon chips.

Audrey Zweifel

Blueberry Muffins

Muffins:

1 /2 c. all-purpose flour

3/4 c. white sugar

2 t. baking powder

1/3 c. vegetable oil

1 egg

1/3 c. milk

1 c. blueberries

Crumb topping:

1/2 c. white sugar

1/3 c. all-purpose flour

1/4 c. butter cubed

1 1/2 t. ground cinnamon

Directions

1. Preheat the oven to 400 degrees F. Grease muffin cups or line with paper liners

2. For the muffins: whisk flour, sugar, baking powder and salt together in large bowl

3. Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1 cup mark; stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.

4. For the crumb topping: combine sugar, flour, butter and cinnamon in a small bowl. Mix with a fork until crumbly.

5. Spoon batter into the prepared muffin cups, filled right to the top. Sprinkle with crumb topping.

6. Bake in the oven until a toothpick inserted in the center of a muffin comes out clean, 20-25 minutes.

Tori and Justin Goldberger

Lily's Breakfast Parfaits

1 Banana sliced
1 green apple, peeled, cored and diced
5 strawberries cut in half
10 grapes cut in half and other fruit if you like
2 c. yogurt (plain or flavored)
3 T. honey
1 c. granola cereal

Cut fruit and mix in a bowl. Take 3 tall clear glasses and place 2 heaping tablespoons of fruit salad in each glass. Scoop yogurt on top of fruit. Sprinkle granola cereal on top of yogurt. Then drizzle hone on top of granola. Chill and serve.

Lilly Usher 

Bailey's French Toast

100 ml of Bailey's Original Irish Creme
2 eggs
30 ml of milk

4 slices of bread

40 g butter

whipped cream

raspberries

blueberries and a dusting of icing sugar to garnish

Beat eggs milk and Baileys together. Pour over bread on a plate, let it soak in for a couple of minutes.

Melt butter in a large pan over medium heat. Then fry each piece of bread until golden brown (about 2 minutes each side).

Arrange bread slices on a plate, top with a large dollop of whipped cream, handfuls of raspberries and blueberries, drizzles of chocolate sauce and golden syrup and a dusting of icing sugar. Tuck in and enjoy.

Julie, John and McTavish Hamilton

Breakfast Squares

Jan's sister Jackie passed this recipe down and Kevin use to make it anytime he hosted a morning football party.

24 oz frozen hash brown patties 2 C chopped ham or cooke
d sausage 6 oz shredded sharp cheddar cheese 6 oz shredded mozzarella cheese 3 eggs 1 C milk 1 onion chopped Salt/Pepper to taste

Line the hash brown patties on bottom of 9x13 pan, sprayed with cooking oil. Cook the sausage and onion together. You can also add chopped red peppers or mushrooms to the sausage mixture. Beat eggs and mix with milk, sausage/onions, salt and pepper. Pour evenly over the hash browns. Scatter the cheeses on the top. Bake at 350 degrees 35-50 minutes - until edges are set. You can make this the night before and refrigerate to bake the next morning.

Kevin Sypolt

Cheesy Egg Casserole

Like your home growing up, ours is always full of guests! Having a few simple recipes that feed a crowd is so convenient. This is one that I regularly make to serve with coffee cake, cinnamon rolls or muffins.

1/2 cup unsalted butter, melted 1 16 oz carton cottage cheese 2 cups shredded mozzarella cheese 1/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon Italian seasoning 1/2 teaspoon salt 10 eggs - lightly beaten

Preheat over to 400. Spray 9x13 pan with nonstick cooking spray. Stir together butter, cottage cheese, mozzarella cheese, flour, baking powder, Italian seasoning and salt. Whisk in eggs and whisk until combined (mixture will be very lumpy) Pour into prepared pan and bake for 35-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.

Robynn Yolar

Ham and Bacon Quiche

 You always need something easy to feed guests for breakfast

1 Tube (8 oz) crescent roll dough 2 cups shredded cheddar cheese (divided in half) 1/2 pound of bacon, cooked and crumbled 1 cup cooked ham, cubed 4 or 5 eggs 1/3 cup milk Salt and pepper

Unroll Crescent rolls and pat into a greased 9 inch pie pan to form a crust, sealing seams together. Sprinkle with 1 cup cheese, bacon and ham. In a bowl, beat eggs, milk, salt and pepper. Pour over the cheese/bacon/ham and sprinkle with remaining cheese. Cover the edge of crust loosely with foil. Bake for 20-25 minutes at 350 degrees. Remove foil and bake for 20 more minutes or until knife inserted near the center comes out clean.

Darla Weststeyn

Monkey Bread

So easy….but so good!

18 frozen dinner rolls (like Rhodes brand) 1 small pkg. butterscotch pudding (NOT instant) Melt together: 1/2 cup butter 1/2 cup brown sugar 3/4 tsp cinnamon Chopped pecans or other nuts (optional)

1. Spray an angel food pan or bundt pan with cooking spray. 2. Place the frozen dinner rolls in pan and sprinkle dry pudding mix and pecans over the top of the rolls. 3. Pour melted mixture over the top of all. 4. Leave out, uncovered, on counter overnight. 5. In the morning, bake at 350 for 25 minutes. 6. Invert on a plate and pull apart to enjoy!

Darla Weststeyn

Superhero Muffins

These muffins are always a favorite- not a dessert, we like them for snack or breakfast. Packed with energy ingredients and SO tasty! Can freeze em and take out individually the night before for easy breakfast or mid morning snack. Also very easy to make gluten free or lactose free if people have allergies without compromising flavor. They never disappoint!

2 cups almond meal 1 cup old-fashioned rolled oats 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg 1 teaspoon baking soda ½ teaspoon fine sea salt ½ cup chopped walnuts ½ cup chocolate chips (often I do a little less than this) 3 eggs, beaten 1 cup grated zucchini (about 1 zucchini) 1 cup grated carrots (about 2 carrots) 6 tablespoons butter, melted (or coconut oil) ½ cup dark maple syrup 1 teaspoon vanilla extract

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with silicone muffin cups (environmental AND so easy to peel off, no oil needed!) 2. In a mixing bowl (or stand mixer), mix together the eggs, zucchini, carrots, butter, maple syrup, and vanilla. Add the almond meal, oats, cinnamon, nut meg, baking soda, salt, walnuts and chocolate chips until just combined- the batter will be thick! 4. Pop the batter into the muffin cups, filling to the brim (will make 12). Bake about 25 to 30 minutes and enjoy!

Jessica Ferguson

Egg Bites

We make this on the weekend, freeze them and use them all week for a quick mobile breakfast. Low and slow cooking is key! 

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• 4 slices bacon, diced

• 6 large eggs

• 1¼ cups (4% milkfat) cottage cheese

• 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)

• 2 tablespoons cornstarch

• Heaping ¼ teaspoon salt

• ⅛ teaspoon freshly ground black pepper

• ½ teaspoon hot sauce, such as Tabasco

1. Bring a kettle of water to a boil. Set one oven rack in the middle position and another in the lowest position. Preheat the oven to 280°F. 

1. Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.

1. Spray a nonstick muffin pan generously with nonstick cooking spray. Line bottom of cups with parchment paper.

1. In a small nonstick skillet over medium-high heat, cook the bacon, stirring frequently, until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.

1. In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.

1. Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Divide the bacon evenly over the egg bites. Using a spoon or your finger, press some of the bacon into the batter so it is not all floating on top. Bake for 30 minutes at 280 degrees on the middle rack, until the eggs are set (can take longer, all depends on your oven). You'll know they are done when the egg bites start pulling slightly away from the edges. Some of the egg bites may puff up and look a bit lopsided, but they will settle and deflate as they cool.

1. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm. Or wrap each one individually to freeze.

1. Kate Muma

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Buttery Breakfast Casserole

This is a NY Times recipe we make for special breakfasts, like Thanksgiving, Christmas and Easter.

1 lb. (about 5-7) croissants, sliced in half lengthwise 1 T EVOO + more for the baking dish 1 bunch green onions (6 to 7), white and light green parts thinly sliced, greens reserved 1 lb. bulk breakfast sausage 2 tsp finely chopped fresh sage (or 1 tsp dried sage) 8 large eggs 3 C. whole milk 1 C. heavy cream 8 oz. Gruyere, shredded (about 2 cups) 1 1/4 tsp kosher salt 1 tsp black pepper

Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully so they don't burn). Let cool and tear into bite-size pieces. In a mediums killed over medium-high neat, warm the EVOO. Add the sliced green onions and sausage, and cook, breaking up meat with a fork, until well browned, about 5 t0 7 minutes. Stir in sage and remove from heat. In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 C. cheese, salt and pepper. Lightly oil a 9x13 baking dish. Turn croissant mixture into pan, spreading evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover dish and refrigerate at least 4 hours over overnight. When ready to bake, scatter remaining cheese over the top of the casserole and bake at 350 degrees until casserole is brown and firm to the touch, about 45 minutes. Let stand 10 minutes before serving. Garnish with sliced green onion tops before serving.

Uncle Scott

Poached Eggs

I learned to poach eggs during the COVID pandemic. It's among the new talents I'm most proud of, the secret is vinegar!

1 egg, vinegar, boiling water

Bring a small saucepan of water to boil, add about a 1/2 t. of white vinegar to the water. Break an egg in a small cup or saucer. Once boiling, carefully slide the egg into the water. Put the lid on the saucepan, turn off the heat, and turn on timer for 4 minutes 30 seconds. Remove egg from the water (I use a spatula) place on a plate and drain the excess water.

Susan Muma

Nana's Heath Brunch Coffee Cake

We always enjoy this coffee cake on Thanksgiving and Christmas and other special occasions!

1 stick butter (1/4 lb.) 2 C. flour 1 C. brown sugar 1/2 C. white sugar 1 C. buttermilk (or can sour regular milk with a little bit of vinegar) 1 tsp. baking soda 1 egg 1 tsp. vanilla For topping: 3/4 C. chopped heath bars 1/4 C. chopped pecans

Blend flour, brown sugar, and white sugar. Remove 1/2 C. of this mixture and save. Add milk, baking soda, egg and vanilla to remaining mixture. Blend well. Put in greased and floured 9x13 pan. For the topping, crush heath bars and nuts and add to the saved mixture. Sprinkle evenly over top and bake at 350 degrees for 30 minutes.

Samantha Muma

Monkey Bread

I starting making this when Marisa's Aunt Ali was in grade school. We always had this for holiday breakfasts!

4 cans buttermilk biscuits (10 biscuits per can) 2/3 C. sugar 2 tsp. cinnamon 1 C. butter 1C. brown sugar

Melt butter and brown sugar together in a small pan. Take 2 cans of biscuits and cut each biscuit into 4 pieces. Put 1/3 C. of sugar and 1 tsp. cinnamon in a bowl or plastic bag. Add biscuits and stir or shake until biscuits are covered in cinnamon sugar. If using, put nuts, raisins and/or coconut in bottom of ungreased Bundt pan. Put sugar coated biscuits on top of nuts. Pour half of the melted butter/brown sugar mixture on top and add more nuts, raisins and/or coconut, as desired. Repeat with remaining 2 cans of biscuits, additional nuts if desired, and cover with remaining butter/brown sugar mixture. Bake at 350 degrees for 30-35 minutes.

Nandy Walker

Buttermilk Pancakes

If I have one signature dish -- it's these buttermilk pancakes. It's probably the only recipe I've memorized. It was a weekend regular in my house (with a pound of bacon) and Chris asks for it almost every Sunday.

2 c. all-purpose flour 2 T. sugar 2 tsp. baking powder 3/4 tsp. baking soda 1/2 tsp. salt 2 c. buttermilk 1/3 c. milk 1/4 c. melted butter 2 eggs

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together. Combine buttermilk, milk, eggs and melted butter in another. When you are ready to make the pancakes, add the wet to the dry, mix well, and make the pancakes. The less you mix, the fluffier the pancakes.

Chris and Susan Muma

Uncle Chuck's Bachelor Breakfast Casserole

We got this recipe from Chuck Schuster -- he made it for his buddies when they went hunting . It has become something I make whenever we have company.

1 lb. pork breakfast sausage (like Bob Evans) 6 slices of white bread, crust removed 1 1/2 c. shredded cheese (Cheddar, swiss, you pick) 5 eggs 2 c. half and half 1 t. salt 2 t. Dijon mustard

Cook, crumble, and drain sausage on a paper towel. Place bread on the bottom of a 13x9x2 inch greased baking dish. Sprinkle sausage on top, top with cheese. Beat eggs, half and half, salt, and mustard in a bowl. Pour over bread/sausage. Cover and chill overnight. Bake at 350 degrees for 40 to 50 minutes.

Chris and Susan Muma