Wilson Living Magazine - Bridal Shower Brunch
Angel Kane - Kane & Crowell Family Law Center

Wilson Living Magazine - Bridal Shower Brunch

Citrus Champagne Punch

Yield 7 quarts
2 (12 ounce) cans frozen lemonade concentrate, thawed and undiluted
2 (12 ounce) cans frozen pineapple juice concentrate, thawed and undiluted
3 ¾ cups lemonade
10 maraschino cherries with stems
6 cups water
5 lemon slices
5 lemon slices
1 (750 ml) bottle champagne*, chilled
1 two liter ginger ale, chilled
1 two liter tonic water, chilled

Stir together first 7 ingredients in a punch bowl. Cover and chill at least 4 hours. Stir together champagne, ginger ale and tonic water until well combined.
*Nonalcoholic champagne can be substituted in this recipe.

Eggs in a Basket

Wilson Living Magazine - RecipesMakes 6 servings
6 sandwich slices of black forest ham
6 eggs
¾ cup shredded cheddar cheese
Non-stick cooking spray

Preheat oven to 375 degrees. Spray a 6cup muffin pan with non-stick cooking spray. Place a slice of ham in each cup, covering the sides and the bottom to form a basket for the eggs. Crack an egg into a liquid measuring cup. Pour the egg into a ham cup. Repeat until all ham cups are filled. Top each hamcup with 2 tablespoons of shredded cheddar cheese. Bake for 15 minutes. Remove muffin pan from the oven and rest on a cooling rack for 3 minutes. Run a small rubber spatula around the outside of each ham cup to loosen it and carefully remove.

French Toast Casserole

Makes 6-8 servings
1 loaf cinnamon raisin bread
12 ounces cream cheese
¾ cup maple syrup, divided
1 TBS. ground cinnamon
1 tsp. ground nutmeg
1 tsp. pure vanilla extract
8 eggs
2 cups half & half
Non-stick cooking spray
Cinnamon sugar

Spray a 9×13 casserole dish with nonstick cooking spray. Cut bread into small cubes, approximately 1 inch each. Add the bread pieces to the casserole dish. In a microwave safe bowl, heat cream cheese for 1 ½ minutes on 50% power. Beat cream cheese, ¼ cup maple syrup, vanilla, cinnamon and nutmeg together with a wire whisk. Spread mixture evenly over the top of the bread cubes using a rubber spatula. In a separate bowl, whisk together eggs, half & half and ½ cup maple syrup. Pour over the bread cubes, waiting for the egg mixture to absorb if necessary. Cover and refrigerate 2 hours or as long as overnight. Preheat oven to 350 degrees. Bake casserole uncovered for 50-60 minutes. Sprinkle with cinnamon sugar and serve with warm maple syrup.

Sweet and Spicy Glazed Bacon

Makes 6 servings
1 lb. thick cut bacon
1/3 cup brown sugar
½ tsp. cayenne pepper
Non-stick cooking spray

Preheat oven to 375 degrees. Mix brown sugar and cayenne pepper together. Line a large rimmed baking sheet with aluminum foil. Place a baking rack on lined baking sheet. Spray with non-stick cooking spray. Arrange bacon slices in a single layer on top of baking rack. Spread brown sugar and cayenne pepper mixture over each slice of bacon. If any of the sugar and spice mix spills onto the aluminum foil, shake off the excess before baking. Cook bacon for 15 minutes or according to package directions. Cool slightly and serve immediately.

Do you have a favorite recipe to share with Wilson Living readers? Send your original, unpublished recipes to Stacey@wilsonlivingmagazine.com.

Angel Kane - Kane & Crowell Family Law Center

Leave a Reply