Bridal shower brunch, need easy recipes?!
Bridal shower brunch, need easy recipes?
I am hosting a December Bridal shower brunch. I want to have some really nice foods, but brunches usually mean cooking eggs and stuff and I don't want to spend the first half of the party cooking so the egg dishes are fresh. Anyone have any ideas?
Answers:
Go to ww.cooks.com they have any and everything you could want!
Put in search word brunch or what ever you thnk you may want. You do not have to sign up to use this site.
mmm i know a great one! Pasta Salad. sounds hard but its so not!
ok get some neat looking pasta like bowties and cook a good portion amout for the party.
strain and let cool.
get some Black Olives, Bell Peppers (green), Bannana Peppers (get them already sliced), Full Greek Peppers, Feta Cheese, Possibly some Cherry Tomatoes, stuff like that. and Mix it all together with Kraft's Greek Vinegarette Dressing--you may need 1.5 bottles. depending on the size. shake well in the ziplock. let it sit overnight (at least) good for at least a week but better if eaten within 3 days
ok easiest way is to throw it ALL in a gallon ziploc dressing and all...and let it stay in the fridge until the day of the party. then stir it all together in a nice bowl. serve with crackers of some sort. or not:-D
Try this. Most of the work is done the night before which makes the party day much easier. This is a family favorite and one we have at any breakfast/brunch. It's definitely a crowd pleaser.
Mushroom Brunch Casserole
8 slices bread cubed (I use 9 grain or a hearty whole wheat - white bread works but is a mushier consistency)
1 pound bulk breakfast sausage, browned
2 cups grated cheddar cheese (you can use other types if you like them better)
6 eggs
2 1/4 cup milk
3/4 teaspoon dry mustard
1 can cream of mushroom soup
1/2 cup milk
sliced fresh mushrooms to taste (6 oz package is usually plenty)
Beat together eggs, 2 1/4 cups milk and dry mustard. Place bread in greased 9" x 13" pan. Top bread with browned sausage, grated cheese and egg mixture. Cover and refrigerate overnight. In the morning, heat oven to 300 degrees. Mix mushroom soup with 1/2 cup milk and pour over top of casserole. Top with mushrooms. Bake for 1 1/2 hours.
December shower brunch....sounds lovely already.....think of your time, also make it simple but very rich looking....with the accessories you decorate with. I've seen some beautiful stems of red berries that would be beautiful in clear glass vases...check out your arts and crafts stores for some ideas...
In my opinion, "deviled eggs" filled with three different egg yolk mixtures....baby shrimp, minced ham and the reg. recipe with mayo/mustard etc. made the day before. Wrap the egg platter ]] tight with plastic wrap and chill overnight. I'd plan on 3 per person.garnish with bunches of parsley....This way they are cold and easy to serve and you are not going crazy trying to handle a warm egg dish and health wise it would be safer to serve. I can picture the main entree being something like "Salmon with dill" that was poached and served with couscous cooked in chicken broth....that has toasted almonds, dried cranberries, parsley and sauteed onions ...mixed through it. This is so easy and can be heated at the last minute. If salmon is too expensive how about chicken breast meat served with a orange sauce..on the order of the duck sauce you get at the Chinese restaurant....you could prepare this the night before and reheat it. if you are having a small group of ladies then you can spend more time with your preparation but if you are having a large group then you have to cut back on the prep time. having a plan and doing as much as you can before the brunch will help you and not stress you out and allow you to enjoy the moment with your friends. Good luck....
Another dish....tomato aspic..it's like V-8 juice but made into a firm gelatin....it could be served on salad plates with a dark and light mix of lettuces..serve a variety of breads, savory and sweet...I must stop now or I'll keep on going..lol...write to me if you want more ideas...I always loved entertaining and cooking ...good luck...Jazzy Geri
Petite Quiche
Pastry for 1-crust 9-inch pie
1 cup KRAFT Shredded Swiss Cheese
1 Tbsp. flour
2 eggs
3/4 cup half-and-half
1/4 tsp. salt
1/8 tsp. pepper
4 slices OSCAR MAYER Bacon, crisply cooked, crumbled
PREHEAT oven to 325°F. Divide pastry into 24 balls; press 1 ball onto bottom and up side of each of 24 miniature muffin pan cups.
TOSS cheese with flour in medium bowl; set aside. Beat eggs, half-and-half and seasonings with wire whisk until well blended. Add to cheese mixture along with bacon; mix well. Spoon evenly into pastry-lined cups, filling each cup 2/3 full.
BAKE 30 to 35 minutes or until filling is set and lightly browned.
Sky-High Brunch Bake
1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
6 eggs
1 cup POLLY-O Original Ricotta Cheese
Dash hot pepper sauce
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
4 slices cooked OSCAR MAYER Bacon, chopped
1-1/2 cups KRAFT Shredded Cheddar Cheese
1 cup chopped red peppers
PREHEAT oven to 400°F. Unfold pastry sheet and roll out one sheet to about 11-inch square and one to 12-inch square. Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet.
BEAT eggs in medium bowl with wire whisk. Reserve 1 Tbsp. of the eggs; set aside. Add ricotta cheese, pepper sauce and spinach to remaining eggs; mix until well blended. Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry-lined pan. Repeat layers.
PLACE remaining pastry sheet over mixture; fold and tuck pastry edges in pan. Pinch edges to seal. Brush top with reserved 1 Tbsp. egg. Cut 5 or 6 slits in top crust with tip of sharp knife to allow steam to escape.
BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan before removing rim.
MAKE AHEAD Assemble and bake pie as directed. Cover. Refrigerate several hours or overnight. When ready to serve, uncover. Bake at 350°F for 30 to 40 min. or until heated through.
Cheesy Brunch Casserole
18 slices white bread (about 20-oz. loaf), cubed, divided
1/2 cup chopped red pepper, divided
3 cups KRAFT Shredded Sharp Cheddar Cheese, divided
1-1/2 cups small fresh broccoli florets
8 eggs
3 cups milk
1/4 cup (1/2 stick) margarine or butter, melted
PREHEAT oven to 350°F. Layer half each of the bread, red pepper and cheese in greased 13x9-inch baking dish. Sprinkle with all of the broccoli. Repeat layers of bread, red pepper and cheese.
BEAT eggs with wire whisk in large bowl. Add milk and margarine; beat until well blended. Pour evenly over ingredients in baking dish.
BAKE 50 minutes to 1 hour or until center is set. Let stand 5 to 10 minutes before cutting to serve.
Hope this gives you some ideas.
http://www.donogh.com/cooking/brunch.sht...
well for my sister's baby shower someone made finger sandwiches - but instead of using regular bread - the woman made homemade bread and dyed it blue and pink. but for a bridal shower you can dye it any color you want! it was fun and cute and it was a hit with the guests...
omelets in a bag, cut up all the omelet ingredients, and line them up on a table, give each person a quart baggie, (ziploc) let them put whatever they want on thier omelet in the bag, at the end of the line, pour beaten eggs into each bag, and zip it shut, then drop in a big pot of boiling water for about 10 minutes, take out of water and dump out onto a plate sounds weird i know but it really works makes great omelets and you dont have to stand around cooking! you can put toast sausage bacon etc around to eat with them