Spring Recipes
EASTER BRUNCH PUNCH
Ingredients
52 ounce bottle Raspberry lemonade
34 ounce Ginger Ale approximately half of the 2 liter
24 ounces Club soda
Raspberries and mint leaves Optional, garnish
Instructions
1. Chill ingredients prior serving. Mix ingredients together in a large punch bowl. You can adjust the beverage amounts to suit your tastes. Essentially, it's 3 parts raspberry lemonade, 2 parts ginger ale, and one part club soda. Garnish with fresh raspberries and mint leaves. You may also float an ice ring to keep it chilled during the party.
EASTER EGG BUNT BAKE
Ingredients
1 can of biscuits
1 ½ cups frozen hashbrowns
8 ounce block cheddar cheese, small diced (can use shredded)
1 ½ cups cooked bacon
12 large eggs (yes, that is the correct amount)
1 cup milk
½ cup heavy cream
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
Instructions
Preheat the oven to 350°F. Spray a 10-inch bundt pan really well with baking spray (get into all the nooks and crannies) and set aside.
In a large bowl, stir 1 1/2 cups thawed hash browns, 8 ounce block cheddar cheese, small diced and 1 1/2 cups cooked bacon.
Cut biscuits in 1/2 and place around the bottom of the Bundt pan. Add this mixture to the bundt pan and slightly press it down into the pan.
In a large bowl, beat together 12 large eggs, 1 cup milk, 1/2 cup heavy cream, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper until well combined.
Carefully spoon the egg mixture over the ingredients in the bundt pan. Place the bundt pan on a sheet tray to catch any drips, just in case. Do not fill the mixture up to the top of the pan leave a little room from the top.
Bake for 60 minutes, cover with a tent of foil to prevent over-browning after the first 20 minutes.
Once cooked, allow to sit for 15 minutes at room temperature with the foil on top.
•Invert the bundt on to your serving platter and enjoy!
