Breakfast at Tiffany's Shower

This weekend we had the pleasure of throwing a brunch for my wonderful friend Holly to shower her and her soon to be new baby girl,

 Audrey Grace Mauldin!

Of course with a name like Audrey, no other theme would be as fitting as a

Breakfast At Tiffany's shower.    We decided to further the theme by serving brunch foods and having it in the morning.  The movie was playing in the background for those that wanted to catch up on an oldie but goodie and then Holly got to bring it home with her so she could show her girls when they get a little older.



Monogrammed welcome sign on front door.





Guest Sign In - Thank you Sign with favors basket.

Tiffany & Co. style baby banner

Breakfast at Tiffany's Shower Brunch foods.

Breakfast at Tiffany's cupcakes



Champagne Bar

Drink Menu (Including "Mommy" Mimosa's)

The ADORABLE and proud Big Sister.  Complete with pearls and black TUTU!!





Catching up with college friends.   Showers are like reunions where friends all get to come together and enjoy the new additions to each others lives.



The beautiful Mommy to Be, Holly and I.





Miss Haylee getting practice holding a baby with my ADORABLE nephew, Davis.

 

Aren't these sisters just beautiful??  You can feel the love in this group for sure!!

And what else are sisters for, than to help you hold up that heavy baby weight when you back starts to hurt.  Way to go Robin for taking one for the team and helping Holly to hold up baby Audrey :).

Thank you Darling's for helping Holly welcome baby Audrey.    I had a great time doing this shower and all the Tiffany & Co.  research was so fun.  Holly's guests and the other hostesses were all so kind and friendly.   It was a great time had by all and I can't wait to meet Miss Audrey!!! 



Blueberry Scones - Just a little Thank you for all that came to make this day so much fun!







Granola Bars

1 cup quick oats
1/2 cup wheat flour
1/2 cup grape nuts cereal
1/2 cup dried cranberries
3/4 cup raisins
1/4 cup chopped walnuts
1/2 tsp. cinnamon
3 tbsp. brown sugar
1 egg beaten
3 tbsp. canola oil
1/4 cup honey
1/4 cup applesauce


Preheat oven to 325 degrees F. Line square glass baking dish with foil and spray with cooking spray.


Mix all ingerdients except fruit and nuts using electric mixer on low until moist and well mixed. Fold in dried fruit and nuts at end. Spread in pan evently to edges and as flat as possible.


Bake 30 minutes or until lightly browned around the edges. Use foil to remove from dish and flip over to allow it to cool. Let cool for 30 minutes then cut into bars. Allow to cool completely then place in air locked container and store in refrigerator. (Use can also wrap bars individually for an easy on the go snack :)

Bubble Bread / Monkey Bread

I got this recipe from a co-worker who made it for a brunch potluck. I fell in love immediately with the sticky pecan exterior!! Apparently this wonderful mouth watering dish has several names but no matter what you call it, it is awesomeness!! Not only is it so delish but it is SUPER easy and a make ahead dish (which I truly appreciate when I have plenty of other things to make). You can make it the night before and throw it in the fridge then the next morning it is ready bake.....how easy!! Another plus is when you dump it out of the fluted pan it looks so pretty that it appears you spent quite some time on that delectable glazing!! Yep, this ones a keeper.

1 pkg of 24 frozen Parkerhouse rolls
1 c brown sugar, packed
1 small pkg cook & serve butterscotch pudding (NOT instant)
1 tsp. cinnamon
1/2 c. chopped pecans, divided
1 stick butter, melted

Grease and flour a bundt pan. Combine brown sugar, pudding mix and cinnamon in a small bowl. Set aside. Arrange 12 rolls in the bottom of the bundt pan. Sprinkle half of the sugar mixture on top of the rolls. Sprinkle half of the pecans on top of the sugar mixture. Arrange remaining rolls in pan and top with remaining sugar mixture and pecans. Pour butter evenly over rolls. Let sit overnight. DO NOT COVER. Next morning, bake at 350 for 30 minutes. Let sit in pan for 10 minutes and then turn out onto plate. Cut with a serrated knife.

Egg and Bacon Strata

This was added this year for Christmas Morning. The great thing about it is it makes a huge dish and is great re-heated. The substance of the egg, bread and bacon makes it very filling. Add a hashbrown casserole (and maybe some bubble bread like I did) and you have enough breakfast to serve a three teenage boys or a small army!

4 cups ½” cubes hearty white bread
2 cups (6 oz) shredded mild cheddar cheese
½ cup finely chopped onion
8 large eggs
¾ cup half and half
2 tsp Dijon mustard
1 tsp. salt
¼ tsp. ground black pepper
6 thick cut bacon slices, cooked and crumbled

Preheat oven to 350°F. Butter a 12X9X2 baking dish.

In a large bowl, toss bread cubes, cheese and onion together, and then arrange this mixture evenly in baking casserole. In the same bowl, beat the eggs, half and half, mustard, salt and pepper to blend. Pour egg mixture over the bread cubes. Sprinkle the bacon on top. Bake until knife inserted into the center of the strata comes out clean. About 25 minutes.

Brunch Casserole

8 slices stale bread
½ cup butter
2 cups grated sharp cheese
1 (4oz) can green chilies, chopped
½ cup sliced green onions
8 sliced Canadian bacon, quartered
8 eggs, beaten
2 ½ cup milk
½ cup half and half
½ tsp. salt
¼ tsp. cayenne pepper
¼ tsp. dry mustard

Preheat oven to 325°.

Layer bread, bacon and cheese in pan. Mix remaining ingredients and pour over layers. Cook for 25-30 minutes.

(2008 Cookbook)

Breakfast Bars

1 pound bulk sausage
1 medium onion, finely chopped
1 cup shredded Cheddar cheese
2 cups milk
4 eggs
1 cup bisquick
1 tsp. salt
Dash of pepper

Preheat oven to 400°.

Lightly grease 13 x 9 baking dish. Cook sausage and onions in a skillet; drain well. Place sausage and onions in baking dish.

Sprinkle cheese over sausage mixture. Mix eggs, milk, bisquick, salt and pepper until smooth. Pour over sausage and cheese.

Bake for 30-35 minutes until set and brown. Let set 5 minutes then cut into bars.

(2008 Cookbook)

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

(2008 Cookbook)

Quiche Lorraine

Pastry for 9 in. quiche pan or pie pan
2 eggs
2 egg yolks
1 ½ cup half and half
½ tsp. salt
½ tsp. ground nutmeg
Pinch white pepper
1 ¼ cup shredded Swiss cheese
12 slices bacon, cooked and crumbled.

Line a 9 in. quiche pan or pie pan with pastry and trim excess around edge of pan. Place a piece of buttered aluminum foil, buttered side down, over pastry, gently press into pastry shell. This will keep the sides of the shell from collapsing. Bake at 400° for 10 min; remove foil.

Prick shell and bake 3 to 5 min. longer. Cool. Combine eggs, egg yolks, half and half and seasonings in a mixing bowl. Mix until well blended. Stir in cheese. Sprinkle bacon in quiche shell; gently add custard mixture.

Bake at 375° for 25 minutes or until custard puffs. Serve hot.

(2008 Cookbook)

Ziploc Omelet

(This recipe is per omelet. It will need to be multiplied for the amount you are making. These are WONDERFUL and great when you have a group to feed all at once. I use this recipe when my son has friends over since each one can make their own to their liking and they still get to all eat together!)

2 large eggs
Green onions
Chopped white onions
Shredded cheese
Mushrooms
Chopped Ham
Hasbrowns
Salsa
Tomatoes
Salt/Pepper
**Your ingredients can be altered to fit your taste”

Have guests write their name on a quart-size Ziploc freezer back with permanent marker.
Crack 2 eggs into the bag and shake to combine them.

Each guests will then add prepared ingredients of their choice to the bag and shake. Squeeze all the air out before zipping up.

Place bags into rolling boiling water for exactly 13-15 minutes. (Apx. 6-8 omelets will fit in one large pot).

Open the bag or cut open and the omelet will roll out onto the plate easily and in perfect omelet form.

(These can also be made the night before and placed in the fridge for quick boiling in the morning.)

Apple Cinnamon Oatmeal Casserole

2 cups half-and-half or milk
1/4 cup packed brown sugar
1 tablespoon butter
1/2 teaspoon salt
1 cup quick-cooking oats
2 tablespoons ground cinnamon
1 cup peeled chopped apple
1/2 cup chopped dried apricots
1/4 cup chopped pecans
1/2 cup raisins
2 tablespoons dried cherries
Cinnamon Oat Nut Topping, recipe follows

Cinnamon Oat Nut Topping:
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons chopped pecans
3 tablespoons oats
Butter, to dot the top

Preheat the oven to 350 degrees F. Grease a medium casserole dish.

Combine the half-and-half or milk, brown sugar, butter and salt in a heavy saucepan over medium heat. Simmer until the butter is melted and the mixture is smooth. Remove from heat. Add the oats to a casserole dish and stir in the milk mixture, cinnamon, apples, apricots, pecans, raisins and cherries. Cook’s Note: If the casserole seems dry, add milk to moisten.

Cinnamon Oat Nut Topping: Combine all ingredients in a small bowl until well combined

Top with Cinnamon Oat Nut Topping and dot with butter. Bake for 20 to 30 minutes. Remove from the oven and serve.

** Paula Deen**

Whole Wheat Buttermilk Pancakes

¾ C all-purpose flour
¾ C whole wheat flour
3 tbsp. sugar
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ C low-fat buttermilk
1 tbsp. vegetable oil
1 large egg
1 large egg white
Cooking Spray
¾ C maple syrup
3 tbsp. butter

Lightly spoon flours into dry measuring cups; level with a knife. Combine dry ingredients first in large bowl, stirring with a whisk.

Combine buttermilk, oil, eggs and egg white , stirring with a whisk; add flour mixture, stirring just until moist.

Heat a nonstick griddle or skillet coated with cooking spray over medium heat. Spoon apx. ¼ C batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with Syrup and butter.

**Diners, Drive-Ins and Dives**

Gingerbread Pancakes

2 ½ cups all-purpose flour
1 T ground cinnamon
1 T ground nutmeg
1 t ground cloves
½ t fine salt
½ t baking powder
¼ t baking soda
3 large eggs
¼ cup light brown sugar
1 c buttermilk
½ c water
¼ c brewed coffee, cooled
2 ounces (4 T, ½ stick) butter, melted, plus more for the griddle.
Sift the flour, cinnamon, ginger, nutmeg, cloves, salt, baking powder, and baking soda into a large bowl.

Beat the eggs with the brown sugar in another bowl. Whisk in the buttermilk, water and coffee. Stir the wet ingredients into the dry just until combined. Stir in the 4 T melted butter.

Heat a griddle or heavy skillet over medium-high heat and butter lightly. Pour on the batter by 2 oz. ladlefuls. Cook until the little bubbles appear around the edges of the pancakes, and then flip. Cook on the second side until golden brown and cooked through in the middle.

Brunch Stuffed Peppers

4 yellow bell peppers
1 C frozen country style hashbrowns, thawed
½ (16 oz) package bacon, cooked and crumbled
3 large eggs
¾ C shredded cheddar-monterey jack cheese blend, plus more for garnish.
¾ C whole milk
½ C biscuit mix
¼ C sour cream
2 tbsp. chopped green onions
½ tsp. salt
¼ tsp. ground black pepper

Preheat oven to 350°

Remove the top ½ in. of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up in an 8x8 in. glass baking dish. Fill bottom of each pepper evenly with hash browns and bacon.

In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry (about 45 min.) Remove from the oven, garnish with cheese and serve immediately.

**Paula Deen**