SPARKLING GINGER ORANGE COCKTAIL and FRUIT SALAD WITH YOGURT and GOUDA GRITS and TOMATO HERB MINI FRITTATAS and PRALINE PULL APART BREAD

Rolfs brother, and dear friends of ours came to town a few weeks ago, and we had a celebratory Sunday brunch in their honor.
It was a wonderful morning, a fun menu to put together, and the weather was pleasant enough that we could eat outside.
By the time I could snap a picture of the praline pull apart bread, this small piece was all that was left - the bread looked a lot more impressive when it was fresh out of the pan, and was obviously very tasty!! The recipe urged to make sure and not miss the important step of whipping the cream, and my kids urged me to make sure and bake the bread again!!

SPARKLING GINGER ORANGE COCKTAIL

Place 1 tablespoon of finely grated ginger in a large pitcher. Stir 2 (750 milliliter) bottles of chilled sparkling wine, 1 (89 ounce) container of orange juice, and 1 (46 ounce) can of chilled pineapple juice into the ginger.
Serve over ice.
Enjoy!

FRUIT SALAD WITH YOGURT

4 cups of fresh pineapple chunks
1 quart of strawberries, hulled and sliced in half
3 cups of seedless green grapes
2 mangoes, peeled and sliced (my mangoes weren't ripe, so I had to leave them out!)
1 container of fresh blueberries
1 container of fresh blackberries
2 cups of greek yogurt
1 tablespoon brown sugar
1 tablespoon of honey

Toss together the fruit in a large serving bowl. Spoon yogurt into a separate serving bowl, sprinkle yogurt with sugar and drizzle with honey. Serve fruit with the yogurt mixture.
Enjoy!

GOUDA GRITS

4 cups chicken broth
1 cup whipping cream
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups of quick cooking grits
2 cups shredded gouda cheese
1/2 cup buttermilk
1/4 cup butter
2 teaspoons hot sauce

Bring first four ingredients to a boil over high heat, whisk in grits. Reduce heat to medium-low and simmer, stirring occasionally, 10 to 15 minutes or until thickened. Remove from heat and stir in gouda and remaining ingredients.
Enjoy!

TOMATO HERB MINI FRITTATAS

12 large eggs
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 pint grape tomatoes, halved
1 1/2 cups grated cheddar cheese

Heat oven to 450F.
Whisk first four ingredients together until blended, then whisk in herbs. Stir in tomatoes and one cup of cheese.
Place 8 lightly greased ramekins on a baking sheet. Ladle mixture evenly among ramekins. Sprinkle with remaining 1/2 cup of cheese.
Bake for 16 minutes, or until set and lightly browned.
Enjoy!

Recipes above adapted from Southern Living, April 2011
www.southernliving.com/

PRALINE PULL APART BREAD

1 cup granulated sugar
4 teaspoons ground cinnamon divided
1 (2 pound) package frozen bread roll dough
1/2 cup butter, melted
1 cup chopped pecans
3/4 cup whipping cream
3/4 cup firmly packed brown sugar

Stir together granulated sugar and 3 teaspoons cinnamon. Coat each roll in butter, dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan, sprinkle with pecans. Cover and chill 8 to 18 hours.
Heat oven to 325F.
Beat whipping cream at high speed with an electric mixer until soft peaks form, stir in brown sugar and remaining 1 teaspoon cinnamon. Pour mixture over dough. Place pan on a foil lined baking sheet.
Bake for 1 hour or until golden brown. Cool on a wire rack 10 minutes, invert onto a serving plate, and drizzle with any remaining glaze in pan.
Enjoy!

Recipe adapted from Southern Living, December 2009
www.southernliving.com/