Fall Bridal Shower Brunch

This weekend we celebrated my sister’s upcoming wedding with a fall bridal shower brunch. What a great day it was for the beautiful bride-to-be!

Some items were purchased and others homemade. For example, my aunt made great cream cheese raspberry bars with white chocolate bits on top. My sister’s future mother-in-law baked Quiche Lorraine and made homemade apple cider donuts (out of this world!). She also brought mulled apple cider. My mother-in-law brought a vegetarian quiche and a breakfast casserole. I made my pumpkin bread recipe and whipped up some bellinis that the ladies liked. My mom made her unbelievable sherbert (or is it sorbet?) punch. I was hostessing so unfortunately I missed out on some great pictures, but hopefully someone else got a shot they can share of the dishes I missed (apparently I just took pictures of the sweets and fruit!). A weekend to remember. (The bachelorette party was that same night…double time!)

Bellini Cocktail

Prosecco (I used 2 bottles of Lunetta)

cranberry juice (I used regular Ocean Spray)

peach nectar (comes in cans, I used 3 cans)

Right before the guests arrived I popped open the prosecco. In each flute I poured 1 part peach nectar and 2 parts prosecco. I added a splash of cranberry for color and … well, why not? This was a huge hit.

6 Layer Breakfast Casserole (this recipe is from Jimmy Dean)

Ingredients (4 portions)

6 eggs

1/4 cup heavy cream

1 tsp salt

1/4 tsp black pepper

1 package Jimmy Dean Hot Roll Sausage (cooked, crumbled, drained)

1/4 cup jalapeno pepper diced

1/2 cup cheddar cheese, shredded

2 tbsp garlic minced

1 tsp ground cumin

4 slices of bread

Directions: Preheat oven to 350 degrees. Mix the eggs and heavy cream in a bowl with the salt and pepper. In a separate bowl place the sausage, jalapeno, cheese, garlic and cumin. Now place 1/3 of the egg mixture in the bottom of a 2 quart baking dish. Next place a slice of bread in the the dish. Place 1/3 the sausage mixture onto the bread. Repeat until your 4th bread slice is on top. Add the remaining 1/3 of the sausage ingredients on top. Bake 15 minutes.

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