Brunch anyone?...

We had our neighborhood recipe exchange group this week. The theme was "Brunch". It was a good turn out with lots of delicious food! Sorry, I didn't get any photos. Here are a few of the recipes that were sampled that night...

Ham n Swiss Egg Rollup
(Melissa Acker)

8 ounce cream cheese, softened
1/2 cup 1% milk
12 eggs
2 tablespoons flour
1/4 teaspoon salt
2 cups cooked lean ham (8-10oz. chopped in food processor)
1 can (8 ounces) mushrooms, drained
2 tablespoons Dijon mustard
2 cups shredded Swiss cheese, divided
1 bunch green onions, optional
Hollandaise sauce (Reduced fat recipe below)

Preheat oven to 375 degrees. Line the bottom and sides of a 15x10 inch jelly roll pan with parchment paper. Spray parchment paper with non-stick spray.
Beat cream cheese until smooth, gradually beat in milk. Add eggs, flour and salt; beat well. Pour egg mixture into prepared pan. Bake 20-25 minutes or until eggs are set and browned.
While eggs are baking finely chop ham and mushrooms. Slice green onions (bulbs and tops). When eggs are baked remove from oven and immediately spread eggs with mustard; sprinkle with 1 1/2 cups shredded cheese; sprinkle with ham, mushrooms and green onions. Starting on long side, roll eggs up, jelly roll style, removing parchment paper away as you roll. Sprinkle remaining cheese on top of the egg roll; return to oven and bake 5 minutes longer to melt cheese. Slice and serve hot with warm Hollandaise Sauce.

Reduced Fat Hollandaise Sauce

1 egg, beaten
1 cup 1% milk
1/4-1/2 teaspoon dry mustard
1 1/2 tablespoons cornstarch
2 tablespoons butter
2 tablespoons lemon juice
1/8 teaspoon salt, or to taste

Beat egg in a 2-cup microwave safe bowl; whisk in milk, dry mustard and cornstarch. Microwave 1 minute; stir, microwave in 20-30 second intervals whisking after 20-30 seconds (about 2 minutes total) until thick. Stir in butter; stir in lemon juice. Makes 1 1/2 cups sauce (Can add cheese to sauce to add some extra flavor.)

Notes: This is a great dish for brunch or potluck super. For variety, experiment with your own favorite omelet ingredients. Serves 12


Raspberry Cheese Braid
(Mandee Lund)

1 loaf Rhodes frozen bread dough
½ pkg cream cheese softened
4 TBS powdered sugar
Raspberry jam

Preheat oven to 350 degrees. Allow 1 loaf of bread to thaw until warm and bubbly. Use cooking spray on board and cookie sheet.

Roll out brad to a rectangle 10 x 18” and let rest.

Meanwhile mix ½ pkg cream cheese with 4 TBS powdered sugar until fluffy.

Cut braid. Position dough so you have a vertical rectangle. Cut slits on each side leaving a 2-3 inch strip in the middle that is uncut. Spread cream cheese on the middle of the braid and then spoon raspberry jam on top. Braid the bread by crossing the strips over the middle and tucking them under the bread. Cover with plastic wrap and let rise until double in size. Bake 25-30 minutes. Let cool then sprinkle the top with powdered sugar before serving.

Marshmallow Biscuits
(Kristen Healey)

1 tube of biscuits
¼ cup melted butter
cinnamon sugar
3 mini marshmallows for each biscuit or ½ a large one

Take one biscuit at a time stretch it out a little. Take marshmallows dip in butter then in cinnamon. Wrap in biscuit and pinch closed at the top. Cook at 350 for 10 minutes.

***Note: a favorite with my kids and it’s easy enough for them to make them