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Delicious, simple brunch recipes make holiday entertaining easy

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Delicious, simple brunch recipes make holiday entertaining easy
Fargo North Dakota 101 5th Street North 58102

Brunches are popular holiday choices when entertaining family and friends for Christmas and New Years get togethers.

Start out with a basic egg dish accented by your favorite ingredients. Pair it with the deliciously gooey Monkey Bread or make-ahead Overnight Coffee Cake; and round it out with a big pitcher of chilled orange juice, or even better yet, a creamy Fruit Salad and you have everything you need to please a small group or a crowd. You'll just have to make sure to adjust size and amounts so you don't stand the chance of running short.

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Egg bakes are sure to be a hit with any guests' tastes. The Cheesy O'Brien Egg Scramble is a snap to prepare. It's perfect for a brunch buffet or when out-of-town guests stay the night. Full of bacon, cheese, hash browns and eggs, the all-in-one-dish is a hearty crowd pleaser.

Guaranteed to disappear quickly, the Ham and Egg Pizza is fun to prepare when children are part of your brunch audience.

The Egg and Hash Brown casserole is equally as good, and a little more filling with the hash browns mixed right in.

The Embden Centennial Cookbook, published in 2000, has been an excellent source of recipes for me and one that I turn to often when I'm looking for just the right recipes, including the Monkey Bread and the Overnight Coffee Cake.

The Fruit Salad is a delicious accompaniment and can be prepared at the drop of a dime because the recipe calls for canned fruit. Cream cheese and yogurt are combined in a light dressing that coats this delicious fruit medley, with the miniature marshmallows adding the right touch of sweetness.

Serve a combination of any of these at your holiday brunch and you'll have some extremely happy guests hoping to be invited back again to your next dining experience.

Until next week, from my kitchen to yours, happy cooking!

Cheesy O'Brien Egg Scramble

1 package (28 ounces) frozen O'Brien hash brown potatoes

½ tsp. garlic salt

¼ tsp. pepper

1 can (10 ¾ ounces) condensed Cheddar cheese soup, undiluted

1 pound sliced bacon, cooked and crumbled

12 eggs, lightly beaten

2 tbsp. butter

2 cups (8 ozs.) shredded Cheddar cheese

In a large skillet, prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 2 ½ quart baking dish. Top with soup. Set aside half the bacon, sprinkle remaining bacon over the soup.

In another skillet scramble the eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake uncovered at 350 degrees for 20 to 25 minutes until cheese is melted. Yield 10 servings.

Ham and Egg Pizza

1 tube (8 ounces) refrigerated crescent rolls

3 eggs

2 tbsp. milk

1/8 tsp. pepper

2 cups finely chopped, fully cooked ham

1 cup frozen shredded hash brown potatoes

1 cup shredded Cheddar cheese

½ cup shredded Parmesan cheese

Unroll crescent roll dough and place on ungreased 12-inch pizza pan. Press onto bottom and ¼ inch up the sides, sealing seams and perforations. Bake at 375 degrees for 5 minutes.

Meanwhile, in a bowl, beat eggs, milk and pepper. Sprinkle ham, hash browns, and Cheddar cheese over crust. Carefully pour egg mixture over cheese. Sprinkle with Parmesan. Bake for 25-30 minutes or until eggs are completely set. Serves 8.

Egg and Hash Brown Casserole

6 eggs, well beaten

1 can (12 fl. oz.) evaporated milk

1 tsp. salt

½ tsp. pepper

1 pkg. (30 oz.) frozen shredded hash brown potatoes

2 cups shredded Cheddar cheese

1 medium onion, chopped fine

1 small green pepper, chopped fine

1 cup diced ham, or any other kind of meat (optional)

Preheat oven to 350 degrees. Grease 13x9 inch baking dish. Beat eggs in large bowl until well blended. Stir in milk, salt and pepper. Add potatoes, cheese, onion, green pepper and ham. Mix well. Pour into dish and bake for 60 to 65 minutes or until set. Serves ten easily.

Fruit Salad

1 can mandarin oranges, drained

1 can (8 ¼ ounces) sliced peaches, drained

1 can (8 ounces) pineapple chunks, drained

1 cup miniature marshmallows

4 ounces cream cheese, softened

½ cup plain yogurt

¼ cup sugar

In a bowl, combine fruit and marshmallows. In a small mixing bowl, beat the cream cheese, yogurt and sugar until smooth; pour over fruit and toss to coat. Refrigerate for 15 minutes. 4 servings.

Monkey Bread

3 pkgs. Buttermilk refrigerator biscuits

Cut each circle into four pieces. Put in greased 9x13 inch pan. Sprinkle over ¼ cup white sugar and 1 tsp. cinnamon mixed together.

Melt in microwave:

½ cup white sugar

½ cup brown sugar

½ cup butter or margarine

½ cup vanilla ice cream

Pour above mixture over and bake 20-30 minutes in 350 degree oven. Tip pan over on tin foil right after they are baked.

Overnight Coffee Cake

Batter:

¾ cup white sugar

2/3 cup margarine

2 cups flour

1 tsp. cinnamon

1 tsp. baking powder

½ cup brown sugar

2 eggs

½ tsp. salt

1 tsp. soda

1 cup buttermilk

Topping:

¼ cup brown sugar

½ cup nuts

½ tsp. cinnamon

¼ tsp. nutmeg

Cream sugars and margarine in bowl. Add eggs and beat. In a separate bowl, sift together dry ingredients. Add to the sugar mixture, alternating with the buttermilk. Pour into greased and floured 9x13 inch pan. Mix together the ingredients for the topping and sprinkle over batter. Cover and refrigerate overnight. Bake at 350 degrees for 25 to 30 minutes.

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