When in doubt, make brunch! Really, if you are having a morning or afternoon party this Christmas, you can always make brunch. You will never go wrong with brunch recipes!
Banana Chocolate Chip Bread French Toast
- 6 slices of banana chocolate chip bread, about 1/2 inch thick
- 1 egg
- Dab of milk, 1-2 tablespoons
- 2 shakes of cinnamon
- Cooking spray
Heat a non-stick pan on medium low heat and spray it with cooking spray.
In a flat bottomed bowl, scramble egg.
Add milk and cinnamon and whip with a fork until combined.
Dip each slice of bread in egg mixture, once on each side until coated.
Fry in pan until each side is cooked and browned, about 1-2 minutes per side.
Add butter and syrup and enjoy!
Banana Chocolate Chip Bread
- 1 box white cake mix
- 1 banana, mashed
- 1 egg
- 1/2 cup milk
- 1 single serving cup of apple sauce (4 ounces)
- 1/2 tsp cinnamon
- 1 cup chocolate chips
- cinnamon sugar
- butter spray
Preheat oven to 350*. Spray 2 loaf pans with butter spray and then lightly coat them with cinnamon sugar. In a bowl add cake, banana, egg, milk, apple sauce and cinnamon. Mix well with wire whisk, removing all lumps. Add chocolate chips and stir. Pour evenly into two pans. Sprinkle cinnamon sugar over the top of each. Bake for 60 minutes.
- 1 pie crust (frozen, refrigerated or homemade)
- 6 eggs
- 1 can spinach, drained well
- 1 cup shredded mozzarella cheese
- ½ cup Parmesan cheese, shredded
- Salt, pepper and garlic powder, about ½ tsp each
Preheat oven to 350*.
If using a refrigerated or homemade crust, roll it out into a pie pan.
Fold over the edges to make it look pretty.
In a bowl, beat eggs then add spinach, cheeses and spices. Mix together well.
Pour mixture into pie crust.
Bake for 25 to 30 minutes, until eggs in the center is cooked and is no longer shiny.
Cold Cut Ring
- 1 can pizza dough
- 1/4 lb salami
- 1/4 lb Swiss Cheese
- 1/4 lb boiled ham
- 1/4 lb Mortadella
Roll the dough very thin.
Place cold cuts all around covering every area.
Start at 1 end and roll like a jelly roll.
Make a ring and secure ends.
Brush with beaten egg.
Bake at 350 for 25-30 minutes or until golden brown.
* This is my friend Kathy’s recipe!
Chicken Salad Braid
- 1 can of white chunk chicken
- 1 package of crescent rolls
- 1 cup shredded cheddar cheese
- 1 celery stalk
- 1/3 of an onion
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1/2 cup Mayonnaise
- Milk for browning
First, line crescent rolls down a no-stick foil lined baking sheet.
Line them down the center of the sheet connecting the long ends of the triangles together.
In a large bowl, combine chicken chunks and mayonnaise until chicken is coated.
Add your salt, pepper and garlic powder.
Then add your chopped celery and onion to the mix.
Add your shredded cheese.
Mix it all together.
Spoon mixture down the center of the lined crescent rolls.
Take the ends of the crescent rolls and crisscross them down over the mixture. This gives it a braided appearance.
Take your baking brush and brush milk over the top of the rolls.
This will allow the bread to have a nice, golden color after it is baked.
Place the roll into a 325° preheated oven for 20-25 minutes.