Pastors' Wives Brunch

Today I had the honor of hosting eight sweet friends and pastors' wives for brunch. Brunch is a fun meal to serve because you can combine your favorite breakfast recipes with sweet items for a nice treat. Today's menu consisted of breakfast enchiladas, tomato grits, sticky buns, fresh fruit, orange Julius, coffee, and hot tea. I am notorious for trying new recipes out on guests and today was no exception. The breakfast enchiladas and tomato grits were new to me and seemed to be a hit. The one thing I changed in the recipe for the breakfast enchiladas was to use half hot sausage and half mild. Having used hot sausage before, I was afraid it would have been way to spicy in conjunction with the green chiles. They were plenty spicy with that alteration.

I have made the sticky buns several times and have enjoyed them on each occasion. I saw Ina Garten make these on her show and one of the tips she gives is to be sure the puff pastry stays cold. That is what allows the pastry to be so light and flaky.

The orange Julius is a favorite beverage for our family on special holidays. I traditionally made orange Julius for breakfast on Christmas Day and usually for Easter morning as well. It just takes orange juice up a notch.

Surprise your family one morning with a special breakfast using one or all of these recipes--or have a few friends over on a Saturday. They'll love you for it!

Orange Julius

(serves 4)

• 1/3 c. frozen orange juice concentrate
• 1/4 c. sugar
• 1/2 c. water
• 1/2 c. milk
• 1/2 t. vanilla flavoring
• 6-8 ice cubes

Blend all ingredients in blender until ice is crushed. Serve immediately.

Click here for a printable version of this recipe.

Apricot Casserole

Apricots are one of my mother's favorite fruits, and in recent years, I too have become a big fan. In the future, I'll post an apricot jello recipe that is one of my favorites. This recipe was given to me several years ago by Cheryl, a friend who also enjoys cooking. I knew it would be a winner if it came from her!

This dish makes a nice side dish to serve with pork or chicken. It is sweet and could almost be a dessert, but you only need a small helping to compliment your meal--if you can discipline yourself to eat just one helping!

1 17 oz. can apricot halves, drained
1 c. firmly packed brown sugar
1 1/2 c. Ritz cracker crumbs*
1/2 c. melted butter

Preheat oven to 325 degrees. Arrange apricots cut side up in greased casserole dish. Sprinkle with brown sugar then with cracker crumbs. Drizzle melted butter over all. Bake 35-40 minutes or until topping is browned and crusty.

*The last time I made this, I didn't have enough Ritz crackers so I added some saltine and graham cracker crumbs and it was very good!
Click here for a printable version of this page.

Tuxedo Brownies

• This is another great Pampered Chef recipe. I served them recently for a luncheon I catered and they were a big hit. Raspberry jam and raspberries are sandwiched between the brownie and a cream cheese/white chocolate layer. Chocolate and raspberries are one of my favorite combinations! If you can (and if you can afford it!), it is best to use fresh raspberries. The frozen raspberries will break down quickly and cause the brownie to get mushy. If your guests enjoy it as much as mine have, you won't have to worry about leftovers anyway!
  
  1 Package (19-21 oz.) fudge brownie mix
  1/2 c. seedless raspberry jam
  2 c. fresh raspberries or frozen whole raspberries without syrup, thawed & drained
  3 1-oz. squares white chocolate
  2 8-oz. packages cream cheese, softened
  1/2 c. powdered sugar
  1/4. c. milk
  1 8-oz. container whipped topping
  Chocolate curls (optional)

Bake brownies according to directions on package. Allow brownies to cool completely. Spread jam onto brownie. Reserve 1/2 c. of the raspberries for garnish; arrange the remaining 1 1/2c c. raspberries evenly over jam. Microwave chocolate on High 1 minute; stir. Microwave an additional 30 seconds or until chocolate is completely melted when stirred; cool slightly. Combine cream cheese and powdered sugar. Mix well. Gradually whisk in melted chocolate and milk. Fold in whipped topping. Spread mixture carefully over raspberries. Refrigerate 1 hour or until firm. Cut into squares. Garnish with the reserved raspberries and chocolate curls**, if desired. Store in refrigerator.

**You can make chocolate curls using a vegetable peeler. Run it down the side of a chocolate bar that is very cold. You can also shave chocolate over the brownies using a microplane or grater. I purchase special kitchen tools like a microplane at stores like T. J. Maxx, Marshalls, or Ross. They are much cheaper than kitchen stores.

Yield: 15 servings