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Brunching has become a popular event on weekend mornings around the country. Gathering with family and friends at brunch at a restaurant or at home is now as enjoyable and tasty as dinner. Here are a few delicious brunch recipes to try the next time it’s your turn to host.

Jazzed Up Scrambled Eggs


6 egg whites

1 egg yolk

1 teaspoon fresh thyme or oregano or chives

1 green onion , minced

Salt and freshly ground pepper , to taste

1 ounce pepper Jack cheese, 1 tablespoon Parmesan cheese, or 1 tbsp. cream cheese


In a bowl, beat the egg whites and the yolk. Add the herbs and green onions, and season with salt and pepper.

Spray a nonstick omelet pan with cooking spray, heat the pan to medium, and pour in the eggs. Use a wooden spoon to move them around, making sure to scrape the bottom to prevent them from sticking. When they begin to come together, add cheese, and cook till they reach the desired texture.

Southern Buttermilk Biscuits (from Southern Living)


1/2 cup cold butter

2 1/4 cups self-rising soft-wheat flour

1 1/4 cups buttermilk

Self-rising soft-wheat flour

2 tablespoons melted butter


1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.


Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.

Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and 1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed with recipe as directed. Makes 2 1/2 dozen.

Cheesy Grits Casserole (from Southern Living)


4 cups milk

1/4 cup butter

1 cup uncooked quick-cooking grits

1 large egg, lightly beaten

2 cups (8 oz.) shredded sharp Cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup grated Parmesan cheese


1. Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.

2. Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese.

3. Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately.

Breakfast Sliders (from Southern Living)


6 bacon slices or 3 sausage patties or links

2 cups self-rising white cornmeal mix

1 tablespoon sugar

1 1/2 cups buttermilk

1 large egg

4 tablespoons butter, melted

1 cup (4 oz.) shredded sharp Cheddar cheese

Vegetable cooking spray

8 large eggs

1 tablespoon water

1/2 teaspoon Creole seasoning

1 tablespoon butter


1. Preheat oven to 425°. Cook bacon or sausage in a large skillet over medium-high heat 12 to 14 minutes or until crisp; remove bacon or sausage, and drain on paper towels. Crumble bacon or dice sausage into pieces.

2. Heat a 12-cup muffin pan in oven 5 minutes.

3. Combine cornmeal mix and sugar in a medium bowl; make a well in center of mixture.

4. Stir together buttermilk and egg; add to cornmeal mixture, stirring just until dry ingredients are moistened. Stir in melted butter, cheese, and bacon or sausage. Remove pan from oven, and coat with cooking spray. Spoon batter into hot muffin pan, filling almost completely full.

5. Bake at 425° for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and let cool 10 minutes.

6. Whisk together eggs, water, and Creole seasoning in a medium bowl. Melt 1 Tbsp. butter in a large nonstick skillet. Add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 4 to 5 minutes or until eggs are thickened and moist. (Do not overstir.) Cut muffins in half, and spoon eggs over bottom halves. Cover with top halves of muffins.



1 banana, peeled and sliced (about 1/2 cup)

1/2 watermelon, cut into 1/2-inch cubes (about 3 cups)

1/2 pound grapes, halved (about 1 cup)

2 kiwifruit, peeled and sliced

1 navel orange, peeled and sectioned

10 strawberries, sliced

1/4 cup powdered sugar, divided

1/3 cup fresh lemon juice, divided (about 2 lemons)

2 cups greek yogurt


Toss together first 6 ingredients, 2 tablespoons powdered sugar, and 1 tablespoon lemon juice in a large bowl.

Pour remaining lemon juice into a saucer. Dip rims of 6 parfait, wine, or martini glasses in remaining lemon juice; dip rims in remaining 2 tablespoons powdered sugar.

Fill martini glasses with fruit mixture.

Kicked Up Sweet Tea


2 cups cranberry juice

1 cup sweet tea-flavored vodka (try Jeremiah Weed or Firefly brands)

1/2 cup fresh lemon juice

5 cups ice cubes

1 (12-oz.) can lemon-lime soft drink


Stir together cranberry juice, vodka, and lemon juice in a large pitcher. Stir in ice cubes, and top with lemon-lime soft drink. Gently stir. Serve immediately.

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