New Year's Day Brunch Menu & Recipes for 8

We all have our "go to" resources, The Good Housekeeping All-American Cookbook ©1987, is mine. 

I was cruising through looking for ideas this holiday season, when I landed on their New Years Brunch menu, for a group of 8.  To make it an extra special spread, for an extra special day, the menu suggest 3 different fruit juices, blueberry muffins AND coffee cake, and two-melon granitas.

Here's the entire menu and accompanying recipes for you to pick and choose from:

Fresh Fruit Juice
(orange, grapefruit & pineapple)
Country Brunch Pancakes
Breakfast Sausage Patties
Party Creamy Eggs
Blueberry Muffins
Pecan-Curmb Coffee cakes
Two-Melon Granita
Tropical Fruits
Coffee

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PLANNING AHEAD

2 days ahead - Bake muffins and coffee cake. Make and freeze granita - soften to scoop, arrange scoops in bowl, then refreeze.

1 day ahead - Prepare fresh juices. Make sausage patties and pancake batter; cover and refrigerate.

Early in Day - Slice fruits and arrange on plate; refrigerate until ready to serve. Fry bacon and sausage patties; keep warm in oven, Make fig-maple syrup.

1 hour ahead - Make pancakes; arrange with sausage patties and keep warm in oven. Prepare mushrooms, avocados, and smoked salmon; begin cooking eggs; add bacon to accompaniments. heat muffins if you like.

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RECIPES

BLUEBERRY MUFFINS

Ingredients:

• 1 3/4 cups all purpose flour
• 2/3 cups sugar
• 1 Tablespoon baking powder
• 3/4 Tablespoons butter
• 1 egg
• 1/2 cup milk
• 1 teaspoon grated lemo peel
• 1/2 teasoon vnilla extract
• 1 cup fresh or frozen blueberries.

Directions:

1. Preheat oven to 400 F. Grease muffin-pan cups.
2. In bowl, mix flour, sugar, baking powder, and salt.
3. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs.
4. In small bowl, beat eg, ilk, lemon,peel, and vanilla extract until blended.
5. Stir egg mixture into flour mixture just util flour is moistened (batter will be lump.) Fold blueberries into batter. Spoon batter into muffin pan cups.
6. Bake 20-25 minutes until golden and toothpick inserted in center come out clean. Immediately remove muffins from pan. Serve warm or cool muffins on wire rack to serve later; reheat if desired.

PECAN-CRUMB COFFEE CAKES

Ingredients:

• 1/4 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 4 cups all purpose flour
• 1 cup butter
• 1/2 cup pecan halves, chopped
• 1 1/2 cups sugar
• 2/3 cups quick-cooking or old-fashioned oats
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 4 eggs
• 1 1/2 cup milk

Directions:

1. In medium bowl with fork, stir brown sugar, cinnamon and flour. With pastry blender, or two knives used scissor fashion, cut in 1/3 cup butter into flour mixture until mixture resembles large crumbs. Stir in the chopped pecans; set aside.
2. Grease and flour two 8x8 baking pans. Preheat oven to 375 F.
3. In large bowl, mix sugar, oats, baking powder, salt, and 3 cups all purpose flour. With pastry blender or cut in remaining 2/3 cups butter until mixture resembles coarse crumbs.
4. In medium bowl with fork, beat eggs with mild until blended; stir into flour mixture just until flour is moistened. Spoon batter evenly into pans. Evenly sprinkle pecan mixture on top of the coffee cakes. 
5. Bake 35 minutes or until toothpick inserted in centers comes out clean. Cool coffee cakes in an on wire racks 10 minutes; remove from pans. Serve warm. Or, to serve later, wrap cakes with foil and reheat in 375 F oven 35 minutes.

TWO-MELON GRANITAS

Ingredients:

• 2 cups water
• 1cup sugar
• 1/4 cup lemon juice
• 1 ripe small cantaloupe (about 2lbs)
• 1 rip small honeydew melon (about 2lbs)
• Mint leaves for garnish

Directions:

1. In small saucepan over high heat, heat water and sugar to boiling. Reduce heat to medium, cook 5 minutes. Remove saucepan from heat; stir in lemon juice.
2. Cut cantaloupe into chunks. In blender at medium speed or in food processor with knife blade attached, blend cantaloupe until smooth.; pour mixture into 8 by 8 baking pan. Repeat process with honeydew melon; pour into another 8x8 baking pan.
3. Pour half of sugar mixture into each baking pan; stir until well mixed; cover pans with foil or plastic wrap and freeze melon mixture until firm, about 5 hours, stirring occasionally so mixture freezes evenly.
4. To serve, let the granitas stand oat room temperature about 3 minutes to soften slightly. With spoon, scrape across the surface of granitas in pans to create a pebbly texture. Soon some cantaloupe granita and some honeydew granita into each of 12 chilled dessert bowls. Garnish with the fresh mint leaves. 

BREAKFAST SAUSAGE PATTIES

Ingredients:

• 2 lbs pork shoulder blade roast - boneless cut into 1" cubes.
• 1/4 cup shopped parsley
• 21/2 teaspoons salt
• 1 teaspoon rubbed sage
• 1/2 teaspoon pepper

Directions:

1. With food grinder using coarse cutting disk, rind cubed pork into large bowl.
2. Add the chopped parsley, salt, rubbed sage, and peper; mix well. Shape the mat mixture into patties.
3. In 12 inch skillet oer medium low heat, cook the patties about 25 minutes or until they are browned and well done.
4. Carefully turn the patties occasionally with pancake turner to ensure thy cook and brown evenly. Serve patties immediately.

COUNTRY BRUNCH PANCAKES WITH FIG MAPLE SYRUP

Ingredients:

• 2 cups all purpose flour
• 3 Tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda'1/2 cup milk
• 1 8oz container creamed cottage cheese
• 3 eggssgjt;u beaten
• 2 Tablespoons lemon juice
• Salad oil

Directions:

1. In large bowl, mix flour ad next 4 ingredients. Add milk, cottage cheese, eggs, and lemon juice; stir just until flour in moistened.
2.  Heat griddle or skillet over medium heat until drop of water sizzles; brush lightly with salad oil. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes at a time; cook until tops are bubbly and bubbles burst;  edges with look dry. With pancake turner, turn and cook the pancakes until the undersides are golden; place on warm platter; keep pancakes warm.
3. Repeat until batter is used, brushing griddle with more salad oil if necessary. Serve with Fig-Maple syrup

Fig Maple Syrup: In 1 quart saucepan over high heat, heat 1 1/2 cups maple or maple-flavor syrup., 1/2 cup dried figs, finely chopped 4 Tablespoons butter, and 1 teaspoon grated lemon peel to boiling; reduce heat to low and simmer 3 to 4 minutes; keep warm.

Tropical Fruits: Mangoes, Persimmons, Papaya, Kiwi Fruits. Peeled and sliced. Arrange on a platter in a visually appealing way. 

PARTY CREAMY EGGS

Ingredients:

• 3 8oz packages of thick-sliced bacon
• Seasoned Avocados
• Sauteed Herbed Mushrooms
• 14 eggs
• 1/4 tablespoon pepper
• 6 Tablespoons butter
• 2 3oz packages of cream cheese, diced
• 3 3oz packages of sliced smoked salmon

Instructions:

1. Cook Bacon:

• Arrange bacon slices, overlapping slightly, on rack in broiling pan.
• Place about 5 inches from source of heat; broil bacon at 300F 10-15 minutes until golden.
• Turn bacon, separating slices.
• Broil about 10 minutes longer or until bacon is browned and crisp.
• Remove to paper towels to drain; keep warm.
• Meanwhile, prepare Seasoned Avocados; cover and refrigerate, stirring occasionally.

2. Prepare sauteed mushrooms; keep warm

3. Prepare cream-cheese scrambled eggs.

• In large bowl with fork, beat eggs and pepper until just blended. 
• In 12 inch skillet over medium high heat, melt butter. 
• Add egg mixture. As egg mixture begins to set stir slightly so uncooked egg flows to bottom
• When eggs are partially cooked, add diced cream cheese.
• Continue cooking until egg mixture is set but still moist.
• Remove from heat.
• To serve, spoon mixture into warm bowl, place on large platter. Arrange seasoned Avocados, sauteed mushrooms, bacon strips and smoked salmon around eggs on platter.

Seasoned Avocados:

In medium bowl mix 1T sugar, 3T white wine vinegar, 2T salad oil, 1T chopped parsley, and 3/4 t salt. Peel and remove seed from 2 large avocados. Cut avocados lengthwise in half, then crosswise into 1/4" thick slices. Add avocado and 1 2-oz jar of sliced pimentos, drained, to dressing in bowl; toss to coat well with dressing. Makes 2 cups.

Recipes | Better with Borden® Cheese

Get all the delicious recipes from Borden® Cheese HERE

My awesome sponsor, Borden® Cheese, is THE place to go for the most incredible, cheesy recipes! They generously send me selections to share with you in my newsletter, and here on my web page, and have dozens more on their site www.BordenCheese.com.

Take a look and see how these might fit into your winter meal planning and make sure to visit Borden® Cheese for more gooey goodness!

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Cheesy Sausage Vegetable Soup

This hearty meat,vegetable and cheeeeezy soup, looks especially satisfying for a cold and crisp, (or more likely wet and dreary,) day. I'll try it if you will!

Ingredients:

• 1 tbsp. vegetable oil
• 1 lb. sausage links, cut into ½ inch-thick slices
• 2 large yellow onions, chopped
• 2 to 3 cloves garlic, chopped
• 2 lbs. zucchini, diced
• 4 to 5 large carrots, cut into thin slices
• 2 tbsp. Borden® Butter
• 3 tbsp. flour
• 2 cans (12 oz. each) chicken or beef broth
• 1 can (12 oz.) evaporated milk
• 1½ cups Borden® Cheese Finely Shredded Mild Cheddar Shreds

Directions:

1. HEAT oil in a large non-stick skillet over medium-high heat until hot. Add sausage; cook and stir until browned. Remove sausage from skillet and keep warm. Add onions and garlic to skillet and cook until onions are tender. Stir in zucchini and carrots and cook, stirring occasionally, until the carrots are crisp-tender; set aside.
2. MELT butter in a large saucepan. Whisk in flour until it forms a paste. Add the broth a little at a time, whisking after each addition until the mixture is smooth. Bring to a boil.  Reduce to a simmer and stir in the evaporated milk and 1 cup cheese. Continue cooking, stirring continuously, until the cheese has melted. Stir in the reserved sausage and vegetable mixture.  
3. TOP with remaining ½ cup cheese before serving.
4. VARIATIONS:
   Add 1 head of chopped cabbage; or add 2 bunches of torn Swiss chard, torn spinach into the soup when you stir in the cheese.

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Cheesy Flatbread Pizza

MmMm! I'm all about this recipe! Perfect for every holiday get-together, there won't be a cheesy slice left! Visit Borden® Cheese for more fantasically cheesy recipes and ideas!

Ingredients:

• 1 tbsp. olive oil, plus a small amount for brushing
• 1 pkg. (8 oz.) Borden® Cheese Mild Cheddar Shreds
• 8 strips thick sliced bacon, cooked crisp and broken into 1-inch pieces
• 4 whole garlic cloves, sliced
• 4 plum tomatoes, sliced
• ½ red onion, cut in strips
• ¼ cup chopped Italian parsley

Directions:

1. PREHEAT oven to 400°F.
2. BRUSH the bread with a small amount of olive oil and place on cookie sheet. Spread 1½ cups cheese evenly around the bread. Top evenly with bacon pieces.
3. HEAT 1 tbsp. olive oil in a small skillet over medium heat until hot. Add the sliced garlic cloves and sauté until lightly browned. Sprinkle onto the pizza. Arrange sliced tomatoes and red onions over the pizza.
4. ADD parsley to the remaining ½ cup cheese and spread over other ingredients.
5. BAKE for 10 minutes or until cheese is melted. Cut into squares and serve immediately.  Garnish with fresh basil leaves, if desired.

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Elsie's Mac and Cheese

Oh my word has it been windy at the farm! The kids are blowing in from school, cold and hungry! Absolutely nothing does the trick this time of year better than (my) original comfort food, mac'n cheese!

And Elsie's Mac and Cheese from Borden® Cheese is THE best! Warm, and smooth, and oh-so-cheesy, it's like a big, delicious hug!

Ingredients:

• 1½ cups Borden® Cheese Triple Cheddar Shreds
• 1 cup Borden® Cheese Colby & Monterey Jack Shreds
• 2 cups uncooked elbow macaroni noodles
• 2 tbsp. Borden® butter
• 2 tbsp. all-purpose flour
• ¼ cup Borden® Vitamin D Milk
• 1 cup Borden® Half & Half
• ¼ tsp. cayenne pepper (or to taste)
• ½ tsp. black pepper
• Salt to taste

Directions:

1. PREHEAT oven to 350°F.  Spray a 1½-quart casserole dish with non-stick cooking spray. Combine cheeses in a medium bowl and set aside.
2. COOK macaroni in boiling salted water according to package directions; drain well and set aside.
3. MEANWHILE, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually whisk in milk and half & half. Stir constantly, until mixture boils and thickens (about 2 to 3 minutes). Remove from heat and add cayenne and black peppers, and 2 cups of the reserved cheese mixture; stir until cheese is melted and sauce is smooth.
4. STIR cooked macaroni into the sauce and season to taste. Place in the prepared casserole dish. Top with remaining ½ cup of cheese and dot with additional butter, if desired. Bake 25 to 30 minutes or until heated through and lightly browned.

And don't feed it all to the kids, us parents need some cheesy comfort too!

Get more delicious recipes from Borden® Cheese HERE

Classic Beignets | "Cookin' it! With Kix"

Classic Beignets

Here's a great recipe to treat the special mother in your life with from Cookin' It! with Kix, adult supervision definitely required!

I'd melt if I were served this on a tray with a cup of tea, a link or two of sausage and some fresh raspberries, strawberries, or peaches... hopefully a dandylion or two as well.

Ingredients:

•         Vegetable oil, for deep frying

•         2 eggs

•         1 1/2 cups purpose flour

•         3/4 cup whole milk

•         1 tablespoon sugar

•         1 teaspoon

•         1/4 teaspoon salt

•         Pinch of cinnamon or nutmeg (optional)

•         1/2 cup powdered sugar

Instructions:

1. Pour enough oil to come halfway up the sides of a large, heavy deep pot. Heat the oil over high heat for 360 degrees.

2. Whisk the eggs in a large bowl.

3. Add the flour, milk, sugar, baking powder, and salt.

4. Whisk well to make a smooth batter.

5. Fry in batches, without crowding; drop heaping tablespoons of the batter into the pot of oil. Fry, turning the beignets occasionally, until evenly browned. This could take several minutes. The best test is to take one out, cut it in half, and see if it's done in the middle. Use a slotted metal spoon to transfer the beignets to paper towels to drain.

6. Sift the powdered sugar onto the beignets, and serve immediately for breakfast or brunch.

Deliver (in bed) to the mom in your life and you probably won't have to do laundry for a month (no promises!)