Brunch

I love brunch, and I love the ladies in my care group from church.

I invited them all to my house this past Saturday for a time of fellowship. The simple joy of sitting undisturbed around a table, enjoying a leisurely breakfast, sharing our hearts and news of our families...it was nourishment for the body and soul.

I kept thinking, I must remember to take some pictures! Guess what? I forgot to take some pictures. Here are a few of the table at least. Simple, natural elements of autumn. My favorite type of decoration.

When it comes to hosting I know you're never supposed to try out a new recipe, but I kind of did anyway. I combined two of my trusty recipes into one, and added 2 ingredients to another, so it wasn't too risky.

Here are the recipes if you're interested.

Potato, Spinach & Sausage Breakfast Casserole

INGREDIENTS:

8 frozen hash brown patties

1/2 pkg. frozen chopped spinach, thawed and squeezed

8 oz. cream cheese, softened

1/2 onion, finely chopped

1 tsp. minced garlic

1 Tbsp. butter

1/2 c. shredded Mont. Jack, or white cheddar cheese

1/2 tsp. salt

1/2 tsp. pepper

a dash of basil, parsley & dill

4 frozen sausage links, chopped

1 dozen eggs

1 cup whole milk (or half-n-half)

DIRECTIONS:

1. Grease a 9x13, create a single layer of hashbrowns in the bottom, and preheat the oven to 350.

2. Melt butter in small skillet over medium heat and saute onions and garlic for 4 minutes. Mix with cream cheese and spinach in a small bowl, then spread evenly over hashbrowns.

3. Layer shredded cheese, chopped sausage and seasonings next, then whisk together eggs and milk and pour over top.

4. Bake for 50-60 minutes till set, and let stand at least 5 minutes before serving. Makes 12 generous servings.

Baked Apple & Raisin French Toast with Praline Topping

INGREDIENTS:

1 loaf French bread (sliced 3/4" thick)

8 eggs

1 c. milk

1 c. half-n-half

2 tsp. vanilla

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 Granny Smith apple, peeled and shredded

1/2 c. golden raisins

3/4 c. butter, softened

1 1/2 c. brown sugar

1 1/3 c. chopped pecans

3 Tbsp. honey or molasses

DIRECTIONS:

1. Whisk together eggs, milk, half-n-half, and vanilla, then set aside.

2. Grease a 9x13 and put a single layer of bread in the bottom. Combine apple, raisins, nutmeg and cinnamon and then spread over bread. Finish with another layer of bread.

3. Pour egg mixture evenly over top, cover dish and refrigerate overnight.

4. Combine butter, sugar, pecans and honey (or molasses) and spread over top just before baking in a preheated 350 oven for 50-60 minutes.