A NOVEMBER BRUNCH MENU

FROSTING:
In a small mixing bowl, beat the cream cheese until smooth.

Add the vanilla, powdered sugar and cream, if needed, for desired consistency.

In another bowl, stir together the butter, brown sugar and cinnamon.

Using a spoon, drop dollops of the brown sugar mixture into the frosting and using a knife, gently swirl it through.

Pulse the cubed ham in the bowl of a food processor until a coarse mince.

Remove the ham and place in a medium-size mixing bowl. Add the pickle relish and mayonnaise to moisten to a spreadable consistency. I used about 4 TBSP of mayo.  Adjust amounts to your liking.  Mix well.

Then simply spread on very thin bread (after the crust has been cut off); top with another slice of bread, and then cut into triangles.

BROWN SUGAR SMOKIES
(Adapted from All Recipes)

1 pound bacon
1 (16 ounce) package little smokie sausages
1 cup brown sugar, or to taste

CHEESE GRITS
(Adapted from an old Southern Living recipe)

These are absolutely the best! Secret is the Chicken Broth…

6 cups chicken broth
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
2 cups regular grits
16 oz shredded sharp cheddar cheese
1/2 cup milk
4 eggs, beaten
1/2 cup butter
8 oz. grated white cheddar cheese

HASH BROWN CASSEROLE
(Adapted from MyRecipes.com)

6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
Cooking spray

Cook bacon in a large nonstick skillet over medium heat until crisp.

Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently.

Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.

Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese.

Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.

Preheat oven to 350 degrees F. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

FRENCH TOAST MUFFINS
(Adapted from Tastebook.com)

MUFFIN INGREDIENTS:
1/2 cup sugar
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/3 cup butter, melted
1 egg
1/2 cup milk

TOPPING INGREDIENTS:
1/2 cup sugar
1 tsp cinnamon
1/2 cup butter, melted

Preheat oven to 350 degrees F. In a medium-large bowl, sift together all dry ingredients.

Add wet ingredients and stir until just combined. Do not over mix.

Spoon batter into muffin tins that have been sprayed with cooking spray.

Bake for around 25 minutes, or until they just start to turn a bit golden at the edges. Let them cool slightly; then remove from the muffin tin, and dip in the topping.  Makes about 10-12 muffins.

Topping: 

Mix sugar and cinnamon in a small bowl.

Place melted butter in another small bowl. Dip the warm muffins in melted butter (as much of the muffin as you can), then dip/roll the muffin in the cinnamon sugar.

HOT SCHNOCOLATE

Hot Chocolate mixed with
1 shot of Peppermint Schnapps 

HOT APPLE CIDER WITH BOURBON (OR RUM)

4 cups of apple cider
Juice of one lemon
1 cinnamon stick
1 cup of bourbon (add after pouring the above into mugs)