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!)
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.
Ingredients (4 portions)
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.