Cooking up breakfast for your holiday guests

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On this Recipe Wednesday we are cooking up breakfast for your holiday guests. We’ll show you delicious ways to feed family and friends...plus details on the Puttin’ on the Grits event this Saturday in High Point to help The Community Clinic of High Point. This fundraiser helps provide healthcare and medications to the uninsured:

Puttin’ on the Grits:
Saturday, Dec. 6
8 to 11 a.m.
$10 per ticket, children under 8 eat free
St. Mary’s Episcopal Church, High Point

Build-Your-Own Breakfast Bowl

To make Gourmet Grits:

1-1/2 c grits
3 c chicken stock
¼ c gouda cheese, shredded
½ c cheddar cheese, shredded
½ qt and 2 T heavy cream, split

Boil chicken stock.

Stir grits into boiling stock, whisking continuously.

Turk heat down and cook approximately 8-10 minutes.

Add gouda, cheddar and heavy cream.

Grits will be loose, but will tighten up over time.

Suggested toppings:

Chopped ham
Bacon, crumbled
Sausage, crumbled
Scallions
Sauteed Mushrooms
Chopped Red Pepper
Shredded Cheddar
Butter

Yields 8 – 14 servings.

You can create the same kind of bowl with oatmeal:

Make oatmeal according to the oats box (do not make as instant oatmeal, does not hold well). You may substitute half-and-half or heavy cream for part of water, to make the flavor more creamy. Suggested toppings:

Brown sugar, chopped nuts, dried cranberries, raisins, cinnamon, orange marmalade, coconut, mini chocolate chips, etc.

Note: Oatmeal will thicken over time, so be prepared to stir often and add hot water or hot cream to loosen.

Spinach, Ham, and Cheddar Bread Pudding

1-1/2 loaves French batard, cubed into 1” square pieces
½ c cheddar, shredded
¼ c green onion, chopped
1-1/2 c ham, chopped
½ # frozen spinach, thawed (water pressed out between papertowels)
10 eggs
1 qt half-and-half
1 t dry mustard

Heat oven to 350 degrees.
Stir together in bowl bread, cheddar, green onion, ham and spinach.
Layer in bottom of greased 9X13 pyrex dish.
Mix together in blender eggs, half-and-half and mustard.
Pour over bread evenly, trying to cover all pieces. (note: may need to add more egg mixture if too dry).
Cook 325 degrees for 1 hour, or until pulls from side of pan but remains firm in center, not runny. (Note: allow more time for cooking as ovens heat differently.)

Yields 8 – 12 servings.

Yogurt Martinis

1 quart Your favorite brand vanilla Greek yogurt
1 quart Your favorite brand strawberry yogurt
1 cup sliced fresh strawberries, mascerated overnight in sugar
1 cup fresh blueberries
1 cup granola
1 cup chopped nuts
½ cup brown sugar
Honey
Mixed berry coulis (or fruit topping)
Martini glasses (real or disposable)
Spoons (real or disposable)

Place all items in glass or ceramic decorative bowls.
Instruct guests to build-their-own.

Yields 8 – 14 servings.

Santa Hat Pancake Canapes

1 block cream cheese, 8 ounces, softened
1 T powdered sugar
1 t vanilla
Your favorite pancake mix, prepared per directions.
Whole fresh strawberries

Whip together cream cheese, powdered sugar and vanilla. Place in plastic baggie and seal.

Heat griddle to medium high heat.
Make pancake mix per directions.
Place small spoonful of batter on griddle and cook, to make 1.5-2” cooked pancakes.
Allow pancakes to cool fully on a cooling rack.
Wash and trim off the tops of whole strawberries.
Place one strawberry on one pancake, cut side down.
Cut hole in cream cheese bag, at corner.
Pipe cream cheese around base of strawberry and put one round dollop on top of strawberry, at tip, to simulate Santa’s cap.
Serve.

Yields 24-plus canapes.

Stuffed Biscuits

Simple Buttermilk Biscuit Recipe
4 c self-rising flour
1 c butter, cut into small pieces
1 c buttermilk

Heat oven to 350 degrees.
Knead until manageable. (Don’t overknead!)
Roll, cut and place on greased baking sheet pan.
Cook until golden brown.

Additional Flavor Options: Mix into recipe above prior to kneading.
1. Sweet Potato
1-1/3 c smashed sweet potatoes (canned is fine)
1/3 c sugar
2. Rosemary
¼ c fresh rosemary, finely chopped
3. Cheddar
2 c sharp cheddar cheese, finely shredded
Cayenne, to taste

Stuffing Options

• Stuff Sweet Potato Biscuits with fresh turkey and cranberry mustard
• Stuff Rosemary Biscuits with crabcake and mustardseed remoulade – delicious served open faced
• Stuff cheddar biscuits with Virginia ham, granny smith apple and honey mustard

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