Spring Brunch

Fun class you missed in March...shame on you. Oh, you want to see pictures? Well tough, because not a single camera was in the building. Not to worry because I will post the recipes for you. Shanna and I talked about how this menu is kid friendly, both to prepare and eat. We also showed some fun ways to present the brunch, such as the Dum-Dum topiary trees and the free printables you can find online (such as the printable take home box). The quiche recipe actually comes from our "Pantry Solutions" pile , but that makes it sound less sophisticated, and it has done nothing to deserve that.

Crustless Quiche adapted from Sisters Café
1 1/2 cups Bisquick
6 eggs
3 cups milk
½ cup melted butter
Pinch or two of salt & pepper
3 cups grated cheese of your choice(cheddar, Colby jack, pepper jack, Swiss, Gouda, fontanel, etc.)About 2 cups Vegetables of choice- (diced zucchini, mushrooms, chopped spinach, broccoli, can of diced chilis, etc)
About 1 cup Meat of choice- (sliced precooked breakfast links, crumbled crispy bacon, diced ham)
Sliced tomatoes and grated Parmesan cheese (optional)

Beat together Bisquick, eggs, milk and melted butter. Add salt and pepper. Mix in grated or diced cheese (it is really good with a couple different kinds), vegetables, and meat of your choice. It is really very versatile—you can add what (and how much) you like! Spray a 9 x 13 pan with cooking spray and pour mixture into pan. Bake at 400 degrees for about 45 minutes. After 15 minutes I like to place sliced tomatoes on top and sprinkle on grated Parmesan cheese. Continue baking until egg mixture is set and cheese is crispy and brown. Let it stand for 5 minutes before cutting.

This is called a breakfast Quiche--but it is actually not a quiche because it has no crust. Although, the baking mix does seems to create its own crust while baking. It really is so good--and I love that you can throw in any vegetables or meat that your family loves and you have on hand. I usually slice up the precooked turkey breakfast sausage links (that is a mouthful!) with sliced zucchini or chopped fresh spinach. It is fun to try different cheeses too. You can be as creative as you want.

Easy and Yummy Orange Roll Swirls adapted from Rhodes website
12 Rhodes Dinner Rolls, thawed but still cold (takes about 1- 1½ hours on a plate on your counter)
1 medium orange rind, grated
½ cup sugar
¼ cup butter, melted

Citrus Glaze
1 cup powdered sugar
1 Tablespoon butter, melted
3 Tablespoons orange juice
½ teaspoon vanilla extract

Mix grated orange rind with sugar in a small bowl. Melt butter in a separate small bowl. When rolls are thawed but still cool, cut one roll in half and roll one of the halves into about a 5 inch rope. Roll the rope in the melted butter, followed by the orange and sugar mixture. On a surface, form rope into a coil or swirl. Place each swirl into a sprayed mini muffin tin. Repeat process with other half of the roll, and remaining rolls. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees for 9-11 minutes, until starting to lightly brown. Remove from oven and let sit in pans for about 5 minutes, then remove to a serving plate and glaze when rolls are still warm. Makes 24 mini roll swirls.

Heath Bar Fruit Dip
8 oz softened cream cheese
1/2 cup brown sugar
1/2 cup granulated sugar
2-3 Heath Bars chopped

Mix and serve chilled.