• Jason Smith

Mother's Day Brunch--Enjoy!

Lord Honey, I'm gonna make it easy for you to make Mom's day special, by givin' y'all my Mother's Day Brunch recipes in one place.



Berries & Cream French Toast Bake

Jason Smith, FNS southerncountrybling.com

Serves 4-6

Ingredients:

1-Large french bread loaf

½-cup butter, melted

6-eggs

¾-cup half&half

1-cup brown sugar

1-tsp vanilla

¼-tsp salt

½-tsp cinnamon

2- 8 ounces packs cream cheese, room temp

3-tsp lemon zest

¼-cup honey

1-pint strawberry, sliced

1-pint blackberries

Favorite maple syrup

Directions:

· Preheat oven to 350, spray a 9x13 baking dish.

· Slice bread into 1/2 inch slices, place half in the bottom of pan.

· In a bowl mix the butter, cinnamon, eggs, half&half, sugar, salt and vanilla together.

· Mix together the cream cheese, honey and lemon zest.

· Spread the cream cheese mixture over bottom layer of bread.

· Place the strawberries and blackberries over cream cheese layer, reserve a few of each for garnish.

· Place rest of bread on top, and pour the egg mix over, let stand for 20 mins.

· Place in oven and bake for 30-35 mins or until top is brown and no jiggle in egg mixture.

· Remove from oven and let cool about 5 mins, top with maple syrup, garnish with reserved berries.

Tip: This can be made with any type of bread.

ENJOY!!!



Pretty-in-Pink Sangria Sipper

Jason Smith, FNS southerncountrybling.com

Makes 1 Pitcher

Ingredients:

1-bottle sweet white wine

2-cups premade strawberry lemonade

Favorite sliced fruits, such as lemons, strawberries, blackberries, oranges and pears

Garnish with lemon slices and sliced strawberries

Directions:·

·Chill the wine and strawberry lemonade overnight.

·Pour the wine in a pitcher and add the lemonade and stir, place fruit in and stir, return to fridge and let chill for at least 4 hours or overnight.

·Pour in glass, garnish and enjoy.

Tip: You can use any brand of wine and any fruits you like.

ENJOY!!



Kale-Berry Wonton Cups

Jason Smith, FNS southerncountrybling.com

Makes 24

Ingredients:

1-pack wonton wrappers

3-cups fresh kale, chopped

¾ -quart strawberries, sliced

1-cup blueberries, cut in half

1-pound bacon, diced and cooked crispy

½-cup slivered almonds

¼-cup roasted & salted sunflower seeds

1-cup goat cheese, crumbled

3-TBSP olive oil

2-TBSP lemon or orange juice

1-TBSP Dijon mustard

2-tsp bourbon (optional)

½-tsp onion powder

2-tsp honey

1-tsp crushed tarragon

Pinch red pepper flakes

Salt & Pepper to taste

Directions:

· Preheat oven to 375, spray a 6 or 12 well muffin tin.

· Put a wonton wrapper in each cup, folding corners back on top of pan to make a cup.

· Bake for 8-10 mins or until brown and crispy.

· Remove and repeat until you have 24 wonton cups.

· In a mixing bowl place the kale, berries, bacon and nuts.

· In a jar with a lid or small bowl place the oil, juice, bourbon, mustard, honey and the spices, place lid on and shake until combined.

· Drizzle half the dressing over the kale mix and toss to cover, if need more dressing add and toss.

· Place the wonton cups on serving platter and divide the kale mix between them.

· Top each with goat cheese.

Tip: You can use any berries you wish, You can even add orange segments if you wish.

ENJOY!!!



Sausage-Stuffed Mini Peppers

Jason Smith, FNS

southerncountrybling.com

Serves 8-10

Ingredients:

1-bag mini sweet peppers

1-pound breakfast sausage

1-package cream cheese, 8 ounces

1-cup diced fresh mushrooms

¼-cup onion, minced

1-tsp onion powder

½-tsp garlic powder

¼-tsp crushed red pepper flakes

2-cups shredded parmesan cheese

¼-cup parsley, minced

Directions:

· Preheat oven to 350, line a baking sheet with foil.

· In a medium skillet place the sausage, onions and mushrooms, cook and scramble.

· When sausage mix is cooked take off heat and add the cream cheese, stir in.

· Sprinkle the seasonings in and stir to combine.

· Cut tops off peppers and cut length wise, they will look like little boats.

· Spoon sausage mixture into each pepper half.

· Place on baking sheet and bake for 15 mins.

· Remove from oven and sprinkle cheese on top of each, return to oven and bake until cheese is melted.

· Remove and place on serving platter, sprinkle with minced fresh parsley.

Tip: You can use hot banana peppers or jalapenos if you wish.

ENJOY!!!


Bread Boat Quiche

Jason Smith, FNS southerncountrybling.com

Serves 6-8

Ingredients:

1-large loaf of whole French bread

5-eggs

¼ -cup heavy cream or half&half

3-cups spinach

1-medium onion, diced

1-cup diced fresh mushrooms

3-TBSP butter

1 ½ -cups diced smoked sausage links

¾ -cup parmesan cheese, grated

2-tsp country bling dust

¼-tsp crushed red pepper

Directions:

· Preheat oven to 350, line a baking sheet with foil.

· Cut the top off bread, making sure to just barely cutting it off.

· Using your fingers dig out the center of the bread leaving walls of bread about ½ inch thick.

· Save the top and inside of bread for bread crumbs for another recipe.

· In a skillet place the butter and bring to heat on medium, add the onion and mushrooms, cook until tender, add the spinach and cook for 3 mins, take off heat and let cool for 5 mins.

· Spoon onion mix into bottom of bread boat.

· Sprinkle the cubed sausage over onion mix.

· Place the eggs, country bling dust, red pepper flakes and cream in a mixing bowl and whisk together.

· Pour egg mix over sausage, sprinkle the parmesan cheese over top.

· Bake for 35-40 mins or until set, you want it to jiggle a very small amount.

Tip: You can use regular breakfast sausage, ham or cooked chicken.

ENJOY!!!





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