Easy Thanksgiving Brunch

Fact: I love brunch!  So, today’s post will feature a quick and easy brunch that you can whip up either before your gigantic Thanksgiving meal or during the aftermath of Thanksgiving 2011.

Let’s start with a super simple Danish. Okay, like I said on the brunch prequel video, I promise making this danish won’t be painful. I stumbled upon this recipe several years ago in an issue of  Real Simple magazine. I haven’t made these Danishes in years and I tried to make it from memory. You can imagine how that went.  The first attempt was successful, but the Danish was HUGE. LOL! The second Danish came out the correct way.  Gotta love going off of your memory when you can’t even remember what you ate three days ago, but I digress.  I recovered and came out with a fabulous Danish. In my opinion, you can’t go wrong when a recipe calls for crescent rolls.

 

Danish Recipe (Serves 4) Adapted from Real Simple:

1 can Pillsbury Crescent Rolls

4 tablespoons cream cheese( I used whipped cream cheese)

4 tablespoons preserves or jam

Separate the crescent rolls into squares and press and seal the seams. Add one tablespoon of cream cheese in the center of the square then add a tablespoon of your jam. Pinch the ends together to create a pocket. Bake at 400 degrees until the Danishes brown (about 10-15 minutes).

 

Next is our egg dish.  I had a blast making this dish because it involved using my muffin pan. How cute is this little mini frittata?!?!

Mini Frittatas (Serves 6)

4-5 Eggs

1 tablespoon of half and half (milk or water will work as well)

1/2 cup of good melting cheese (I used gouda; not smoked)

1/2 cup of spinach

1/2 cup leftover ham or turkey

Dash of fresh cracked pepper

Dash of salt

Dash of fresh nutmeg

One 6-cup muffin pan

Cooking Spray

Whisk the eggs and the milk, then add your spinach and cheese.  Add salt, pepper and/or nutmeg(if you are feeling adventurous). Spray the muffin pan with non-stick spray then fill the muffin cups. Bake for 10-15 minutes. Make sure you watch the eggs so that they don’t overcook.

 

Fall Fruit Salad (Serves 4)

Two apples

Two pears

1/4 cup raisins

1/2 cup pecans

2 lemons (juiced)

1- 2 teaspoons of honey (depends on how you sweet you want the syrup)

Light whipped cream or low fat vanilla yogurt (optional)

Slice the apples and pears. Whisk the lemon juice and honey together and pour over the apples and pears. Toss with the raisins and pecans. Top with light whipped cream or low-fat vanilla yogurt. Simple, light and refreshing. A great way to get some fruit in and lighten up a meal pre- or post Thanksgiving.

 

Spiced Coffee

1 pot of hot coffee

1 teaspoon per person of apple pie spice, pumpkin pie spice or cinnamon

Half and Half

Sugar

Add your spice of choice to your coffee cup. Then add the cream and sugar to taste. Pour your coffee into your favorite coffee cup and enjoy!

Another alternative is using leftover Eggnog instead of Creamer to your coffee. Serve hot or iced.

 

***Bonus Recipe!!***

I had the best time on Monique Caradine’s show today on WVON, The Talk of Chicago. Today’s bonus recipe is inspired by Monique and it’s a great way to serve up your left over turkey in a  new, yummy way.

Monique’s Turkey Panini (Serves 4)

4-8 slices of turkey

4 dinner rolls

1 cup of cranberry sauce (divided in 1/4)

1 cup of cheese (divided in 1/4)

Slice the dinner rolls and add 1- 2 slices of turkey, cranberry sauce and cheese. Place in a panini pan or  non-stick pan sprayed with cooking spray and cook until the cheese is melted. To get the effect of a panini press if you don’t have one, press the sandwiches down with a plate. Lastly, kick back, relax and enjoy with a side of the delicious fruit salad and your eggnog latte.

 

Check out my latest video to see how my brunch turned out.

Happy Thanksgiving!!

 

 

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