Easy Breezy Brunch Recipes

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1 cup crushed walnuts
1 package of frozen bread dough balls
1 package regular vanilla or butterscotch pudding (not instant!!!)
1/3 cup butter
1/2 cup brown sugar
3/4 teaspoon cinnamon
1 tablespoon cream (optional)

Grease a bundt pan well and sprinkle the crushed walnuts in the bottom of the pan. Place the package of FROZEN dough balls on top the nuts - distributing them evenly around the pan. In a saucepan or in the microwave, melt together the butter, sugar, cinnamon and cream. Let cool slightly and then pour over the dough balls. Leave bundt pan on the kitchen counter to rise overnight (top with wax paper or tinfoil sprayed with pam). When you get up in the morning, hear the over to 350 degF. Bake rolls for 25 - 30 minutes and flip them out onto a serving platter while they are still hot. Guests can just pull off as many rolls as they'd like.

Note - You can also make this without nuts if someone has an allergy or doesn't like gourmet nuts.

Filling and cake:

1/3 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans or walnuts
1 (18.25-ounce) package plain yellow cake mix
1 (3.4-ounce) package vanilla instant pudding mix
3/4 cup vegetable oil, such as canola oil
4 large eggs
1 teaspoon vanilla

Glaze:

1 cup confectioners' sugar, sifted
2 tablespoons milk
1/2 teaspoon vanilla

Grease and flour a 12 cup bundt pan and preheat the oven to 350 degF. Sprinkle the pecans in the bottom of the prepared pan.

Mix the filling in a small bowl by combining the brown sugar and cinnamon stirring until combined. Set aside.

Place cake mix, pudding mix, oil, 3/4 cup water, eggs and vanilla in a large mixing bowl blending with an electric mixer on low speed for 1 minute and then medium speed for 2 additional minutes scraping down the sides as needed. Batter should be smooth and thick.

Pour a third of the batter into the prepared pan on top of the pecans. Evenly sprinkle half the prepared filling over the batter. Add another 1/3 of the batter over the top of the filling. Sprinkle the remaining filling over the batter and then pour the remaining batter on top. Be sure to even out each layer as you add them.

Place the cake on the middle rack in the preheated oven and bake cake 50 to 60 minutes or until it is golden brown and springs back when lightly pressed. Cool on wire rack for 20 minutes in the pan. Then run a knife along the edge and invert the cake onto the cooling rack. Cool entirely (about 30 more minutes).

While the cake is cooling, prepare the glaze. Combine the confectioners' sugar, milk and vanilla in a small bowl and beat either with a mixer or vigorously with a spoon until smooth. Place the cooled cake on a serving platter and spoon glaze over the top so that it drizzles down sides and into center of cake. Slice and serve.

We gave this yummy coffee cake to our neighbors as a housewarming gift and they loved it!

Photo Credit: Bakenquilt.com

3/4 cup softened butter
1 cup sugar
2 eggs
8 oz sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup pecans
1 teaspoon cinnamon

Combine the butter and sugar creaming until light and fluffy. Add the eggs and sour cream mixing well.

In a separate bowl, combine the flour, baking powder, nutmeg, salt and baking soda. Add to the creamed butter mixture and mix well.

Pour batter into a greased and floured 13" x 9" pan.

Combine the brown sugar, pecans and cinnamon mixing well. Sprinkle evenly over the top of the batter.

Cover the pan with saran wrap and place in the refrigerator to chill overnight.

Uncover and bake at 350 degF for 30 to 35 minutes. Cool slightly.

Glaze
1 cup sifted confectioners sugar
1 tablespoon + 1 teaspoon of water
1/2 teaspoon of vanilla

Beat ingredients together with an electric mixture until smooth. Drizzle glaze over warm cake. Cut into pieces and serve.

On a personal note, we often use this particular recipe when we need something for potlucks and we gave it as a sympathy gift when our neighbors were mourning for a loved one. They could just pop it in the oven to serve the morning crowd.

1/2 pound hot sausage, cooked (not links - it should be loose)
1/2 loaf of french bread, cubed (the more stale the better)

In a large mixing bowl, mix together the following dry ingredients:
2 tablespoons flour
1 tablespoon dry mustard
1/8 teaspoon black pepper
1/16 teaspoon cayenne pepper
1/4 teaspoon basil
1/2 teaspoon salt

In another bowl, mix together the wet ingredients:
7 slightly beaten eggs
2 cups of milk
1 cup grated cheddar cheese + some extra to sprinkle on top

Grease a 7" x 11" (best choice) or a 9" x 13" pan. Place the bread evenly in the bottom of the pan and then evenly sprinkle the crumbled sausage over the bread. Evenly sprinkle the bowl of dry ingredients on top of the bread and sausage. Then carefully pour the bowl of wet ingredients over the top of the entire thing. You'll need to press down on any bread that floats to the top to make sure that it is all evenly distributed and coated with wet mixture. Sprinkle a layer of grated cheddar cheese on top. Cover entire pan with aluminum foil and refrigerate overnight. In the morning, bake covered at 350 degF for 1 hour or until top is golden. The combination of sausage and cheese make this one of our favorite brunch dishes.

Photo Credit: Betty Crocker

1/2 cup butter (1 stick), melted
9 eggs
1/2 cup milk
1 large package of cream cheese, cubed
1 can of crab meat
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh baby dill, chopped to sprinkle on top

Preheat the oven to 350 degF. Pour the melted butter in the bottom of a 7" x 12" pan. In a mixing bowl, mix together all of the other ingredients (except the dill). Pour mixture into the pan with the butter. Sprinkle the dill evenly over the top of the mixture. Bake for 30 minutes or until top is golden brown.

Photo Credit: Dummies.com

1 - 9" deep dish pie shell, uncooked and chilled well
12 bacon slices, fried and crumbled
4 eggs
2 cups of heavy cream
3/4 teaspoon salt
Pinch of nutmeg and cayenne pepper
1/8 teaspoon pepper
1/2 cup grated mozzarella cheese
1/2 cup grated sharp cheddar cheese

In a medium saucepan, slightly beat together the eggs, cream and dry ingredients (not the cheese). Warm the mixture until it is just warm (like room temperature - do not bring to a boil) and stir in the cheese. Sprinkle the bacon evenly over the bottom of the pie shell. Pour the saucepan mixture over the top of the bacon. Carefully place in the oven and bake at 425 degF for 15 minutes and then at 300 degF for an additional 40 minutes or until a knife inserted in the middle comes out clean. Slice into pie pieces and serve.

Tip - For the pie crust, we pie those pre-made Pillsbury pie crusts in the refrigerator section. They come two crusts to a package and you simply lay them in your pie plate and press them in. They taste great!

1/2 loaf of French bread
5 large eggs
1 1/2 cups milk
1 teaspoon vanilla
1 cup brown sugar, packed
2 tablespoons light corn syrup
3 Granny Smith apples, peeled and sliced thin

Cut the bread into about 3/4 inch thick slices and place in a single layer in a lightly greased 9" x 13" baking pan.

In a mixing bowl, whisk together the eggs, milk and vanilla. Pour the mixture over the bread. Cover the pan and place in the refrigerator to chill overnight (8 hours) so that the bread absorbs the egg mixture.

Remove the bread from the baking dish placing it on a clean surface. Wipe the baking dish clean and spray with cooking spray (e.g. Pam).

In a small saucepan, melt the brown sugar, butter and corn syrup together over low heat stirring often until smooth. Pour hot mixture into the bottom of the greased baking dish. Evenly arrange the apples over the brown sugar mixture. Place the slices of bread back in the baking dish in a single layer on top of the apples.

Bake at 350 degF for 40 minutes. Loosen with a knife and invert the entire pan onto a platter so that the caramel apple mixture is then on top. Yields about 8 servings.

Photo Credit: All Recipes

2 pounds Southern-style hash browns, thawed (find in grocer's freezer)
1 cup shredded Cheddar cheese
1 cup sour cream
1 can cream of chicken soup
1 medium onion, chopped
1 stick of butter, melted
1 1/2 cups cornflakes, crushed
4 tablespoons butter, melted

Mix the first 6 ingredients together and pour in a 9" x 13" greased baking dish. In a bowl, mix together the crushed cornflakes and melted butter and sprinkle evenly over the potato mixture. Bake at 350 degF for 1 hour or until cornflakes are golden.

Photo Credit: Recipe Tips

2 1/2 pounds of small red-skinned potatoes, coarsely chopped
3 tablespoons olive oil
1 red or yellow bell pepper, chopped (remove the seeds too)
1 medium onion, chopped
1 tablespoon Lawry's seasoning
2 teaspoons sweet paprika

Preheat the oven to 500 degF. In a large ziploc bag, toss together all of the ingredients and then pour them on a large non-stick baking sheet for cookies or jelly roll pan. Spread them out so they are in a single layer (not piled on top of each other). Bake 30 minutes or until golden brown turning several times to make sure that they cook evenly.

Photo Credit: Food Network Rachael Ray

1 large can of pineapple chunks in light syrup
1/2 cup packed brown sugar
4 medium oranges
1 teaspoon orange zest (from the outside of the oranges)
4 medium apples, diced (not peeled)
1/4 cup of shredded coconut

Drain the pineapple chunks reserving 1/2 cup of the juice in a small saucepan and placing the pineapple chunks in a large glass bowl. Add the orange zest and brown sugar to the juice and heat in saucepan until mixture is smooth (sugar dissolves). Peel and section the oranges in a same bowl as the pineapple and add the apples. Mix fruit together. Add the pineapple juice mixture stirring gently to coat all the fruit. Cover the fruit bowl and chill in the refrigerator. You can either serve the fruit in a decorative bowl or individual cups. In either case, sprinkle the coconut over the fruit just prior to serving.

NOTE - you can use just about any kind of fresh fruit that you want in this recipe. Some of my favorite variations are to add grapes and strawberries!

Photo Credit: Time Inc

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