All About Women - News Story

During those special times –weddings, family gatherings, etc., it might be easier to consolidate breakfast and lunch into one. Brunches have become popular before and after the wedding for added opportunities to chat about last-minute details as well as a final meal together before out-of-town guests depart.

Apple and Sausage Strata

Pam cooking spray
1 carton (16 oz.) Egg Beaters Original
1 (12 oz.) can fat free evaporated milk
1 tsp. ground mustard
½ tsp. kosher salt
½ loaf Hawaiian sweet bread, cut into ¾ inch pieces
4 frozen Banquet Brown 'N Serve Turkey Sausage patties, chopped
1½ cups shredded reduced-fat Cheddar cheese, divided
1 large Granny Smith apple, unpeeled, chopped
½ cup dried cranberries

Preheat oven to 325°F. Spray 13x9-inch glass baking dish; set aside.

Combine Egg Beaters, milk, mustard and salt in large bowl. Add bread, sausage, ¾ cup of the cheese, apple and cranberries to bowl; toss to coat.

Place bread mixture in prepared dish; press down lightly. Bake uncovered 50 to 55 minutes. Top with remaining cheese; bake an additional 5 minutes or until cheese melts.

Let stand 10 minutes before serving.

Carolina Brunch-Style Grits

1 cup quick-cooking corn grits
4 cups water
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn
with red and green peppers, drained
1 box (9 oz) Green Giant® frozen chopped spinach, thawed
1 pkg. (1 oz) Old El Paso® taco seasoning mix
2 Tbs. chopped onion
2 tsp. butter or margarine
2 cups shredded Cheddar cheese

Heat oven to 350°F. Cook grits in water as directed.

In ungreased 13 x 9-inch (3-qt) glass baking dish, mix cooked grits and remaining ingredients except 1 cup of the cheese. Sprinkle with remaining 1 cup cheese.

Bake 22 to 27 minutes or until edges are bubbly and cheese is melted.

Blueberry-Banana Bread

2 cups Original Bisquick® mix
¾ cup quick-cooking oats
2/3 cup sugar
1 cup mashed very ripe banana (2 medium)
¼ cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries

Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.

Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Honey Nut-Peach Smoothies

1 1/3 cups Yoplait® 99% Fat Free creamy harvest peach or creamy vanilla yogurt
1 ½ cups Honey Nut Cheerios® cereal
1 can (15 oz) sliced peaches in juice, drained
1 cup milk
1 banana, sliced
1/8 tsp. ground cinnamon, if desired
In blender, place ingredients. Cover; blend on high speed 10 seconds.
Scrape down sides of blender. Cover; blend about 20 seconds longer or until smooth.
Pour into 4 glasses. Serve immediately.

Brunch Quiche Pizza

Pat-in-Pan Pizza Crust
2 cups Gold Medal® all-purpose flour
¼ tsp. salt
½ cup vegetable oil
3 Tbs. cold water

Filling:
1½ cups shredded Cheddar cheese (6 oz)
1 pkg. (3.5 oz) sliced Canadian bacon, cut into strips
½ cup 1½ -inch pieces fresh asparagus
3 eggs
1 container (8 oz) sour cream
2 medium green onions, chopped

Heat oven to 425°F. In medium bowl, mix flour, salt and oil with fork until all flour is moistened.

Sprinkle with cold water, 1 Tbs. at a time, tossing with fork until all water is absorbed. Gather pastry into a ball. Press in ungreased 12-inch pizza pan, building up edge. Bake 14 minutes.

Sprinkle cheese, bacon and asparagus evenly over baked crust. In medium bowl, beat eggs slightly with fork or wire whisk. Add sour cream and onions; beat until well blended. Spoon egg mixture evenly over pizza. Bake 20 to 25 minutes or until knife inserted in center comes out clean and edge is golden brown. Serve warm.