BRUNCHIN’ ON BUDGET
IN PARTNERSHIP WITH THE TARGET CREDIT UNION
Serves: 2 ( makes 2 10 oz. glass)
INGREDIENTS
2/3 cup white grape juice
1 1/3 cup raspberry lemonade
1 cup sparkling water (raspberry flavor works best, but you can use any sparkling water)
GARNISH
½ Orange slice per glass
5-6 frozen raspberries per glass
DIRECTIONS
1. Add ice to 2 glasses
2. Pour 1/3 cup white grape juice per glass
3. Add 2/3 cup raspberry lemonade
4. Add ½ cup sparkling water
5. Stir and garnish
Garnish:
Add 5-6 frozen raspberries and garnish with a ½ slice of orange
Serves: 10 Prep time: 30 min Cook time: 35-45 min
INGREDIENTS
2 cups whole milk
8 large eggs
3 green onions, chopped (optional)
1 teaspoon onion powder
1 teaspoon granulated garlic
½ teaspoon salt
1 pound uncured smoked deli ham, cut into ½ inch dice
6 English muffins, toasted and cut into ½ inch dice
½ teaspoon paprika
HOLLANDAISE SAUCE
4 egg yolks
½ cup whole milk
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
½ cup butter, melted
DIRECTIONS
1. Grease a 9x13 baking dish with spray and set aside.
2. Split English muffins and toast until golden brown, cool and cut into 1/2” dice.
3. Prepare egg mixture in a separate bowl: combine milk, eggs, onion powder, granulated garlic, salt. Set aside.
4. Place half of the cut English muffins into bottom of 9x13 top with ½ of the diced ham. Repeat this process for the second layer.
5. Pour egg mixture over top of the layers and gently push down uffins and ham to absorb the liquid.
6. Cover with plastic wrap and refrigerate overnight.
7. Preheat oven to 375 degrees. Remove plastic wrap from baking dish Sprinkle casserole with paprika and cover the dish with
8. Aluminum foil.
8. Bake in preheated oven until eggs are nearly set (about 30 minutes). Remove the foil and continue baking until eggs are completely set (about 15-20 minutes more).
9.When casserole is almost done make the hollandaise sauce. This is easy to do in a blender. Add 4 egg yolks, ½ cup of cream, 2 Tablespoons of lemon juice, 1 teaspoon of Dijon mustard 1/8 teaspoon of cayenne and dash of salt to the blender. Blend on high for at least 30 seconds. This time blending will heat the yolks up a bit making them more ready to emulsify with the butter.
10. Melt ½ cup of butter in microwave for 15-20 seconds almost melted. Stir until the last of the butter melts. You do not want to have the butter to be too warm, or you will run the risk of scrambling the eggs when adding to the mixture. With blender running add the butter slowly into the opening on the lid. Keep blending until all butter is added and mixture looks smooth and creamy.
11. Serve sauce on the side and let guests top as desired.
* To make the hollandaise sauce on the stove: In a double boiler or metal bowl set over simmering water, constantly whisk all the hollandaise ingredients (except the butter) until mixture reaches 160°, or is thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly.
Serves: 10 Prep time: 30 min Cook time: 45 60 min
INGREDIENTS
12 eggs
1 cup milk
1 20 oz. bag of shredded hashbrowns
2 bell peppers, diced small
6-8 green onions, chopped
1 pound bacon, diced cooked and cooled
2 tablespoons butter
1 teaspoon granulated onion
1 teaspoon granulated garlic
½ teaspoon salt
1 teaspoon ground black pepper
1 cup cheddar jack cheese
DIRECTIONS
1. In large sauté pan add diced bacon and cook over medium heat until crispy. Meanwhile line a bowl with paper towels and when bacon is done, drain into the bowl lined with towels. Set aside.
2. In same sauté pan, add 2 tablespoons butter. Add diced bell peppers and chopped green onion. Cook on medium low heat until tender. Remove from heat and set aside.
3. In large mixing bowl, crack 12 whole eggs. Add 1 cup of milk and whisk until combined. Add granulated onion, garlic, salt and black pepper. Mix to combine. Pour into the bowl the hashbrowns, cooked bacon and sautéed vegetables.
4. Pour into prepared 9x13 baking dish. Cover with plastic wrap and refrigerate overnight.
5. Preheat oven to 350 degrees. Remove plastic wrap from pan and place in oven and bake for 45-60 min until eggs are set and center is firm. The last five minutes of baking if desired add shredded cheese to the top. When melted remove from oven and rest for 5-10 minutes and cut to desired size. Serve.
Serves: 12
INGREDIENTS
1 cup vanilla ice cream
1 cup packed brown sugar
1 stick of butter
2 cans of butter tastin’ grands biscuits cut into quarters
½ cup granulated sugar
1 tablespoon cinnamon
DIRECTIONS
1. In small saucepan, add one stick butter, ice cream, and brown sugar. Bring to simmer and boil for 5 minutes while stirring constantly.
2. Pour into a greased bundt pan and pour sauce into prepared pan, cool slightly
3. As sauce is being prepared and cooling slightly, mix granulated sugar and cinnamon together in a bowl. Toss quartered biscuit pieces in cinnamon sugar and arrange in bundt pan.
4. Preheat oven to 350 when ready. Bake rolls in the oven for 16-18 until golden brown and bubbly. Remove from oven and cool for a few minutes. Flip out onto a sheet pan and place back in the oven for 4 more minutes.
5. Serve and enjoy warm or room temperature.
Serves: 12 ½ Cup of yogurt per parfait
INGREDIENTS
Plain Greek yogurt
Flavored Greek yogurt
Fresh berries and fruit
TNC Honey granola
DIRECTIONS
1. Make sure that all fruit is washed and prepared the way you prefer.
2. In bowl of your choice add ½ cup of yogurt of choice and top with fruit of choice and TNC honey granola.
*using a glass container for the parfaits is preferred.
Serves: 12
INGREDIENTS
5 ¼ ounces light brown sugar
5 ¼ ounces unsalted butter
6 ¾ ounces honey
4 Tablespoons granulated sugar
¼ teaspoon cinnamon
¼ teaspoon salt
½ teaspoon vanilla extract
1 ¼ pounds old-fashioned oats
DIRECTIONS
1. In sauce pan add honey, butter, as well as brown and granulated sugars. Heat on low until combined. Remove from heat and add salt, cinnamon and vanilla extract.
2. While honey is melting, in a separate large bowl add oats. Set aside. Prepare sheet pan with a light spray of pan release. When warm honey mixture is ready, Carefully mix everything together. Pour onto sheet pans and bake in a 350 degree oven for 6-8 minutes stir and repeat. Continue to bake until golden brown and crunchy.
3. Cool completely and store in an airtight container.
This granola freezes great and can be stored for 2 months in the freezer.
Shopping List
Raspberry lemonade Mocktail
white grape juice
Yogurt granola parfaits
honey
raspberry lemonade cinnamon
raspberry sparkle water
vanilla extract
frozen raspberries old fashioned oats
fresh orange granulated sugar
Eggs Benedict Casserole
vanilla honey greek yogurt
whole milk plain greek yogurt
12 count eggs fresh strawberries
green onions fresh blueberries
onion powder fresh bananas
granulated garlic
uncured honey ham
english muffins
fresh lemon
Equipment needed
2 9x13 baking dishes
bundt pan
butter pan spray
dijon plastic wrap
cayenne pepper
Hashbrown egg bake
12 count egg
simply hashbrowns
aluminum foil
sheet pans
mixing bowls
sauté pan
peppers chefs knife
bacon measuring cups and spoons
cheddar jack blender or double boiler
Caramel pull apart
vanilla ice cream
brown sugar
biscuit can
