Brunch Tips

" It's too late for breakfast and too early for lunch. It must be that perfect in between time we call, brunch. Here are a couple of recipes that will have you drooling anytime of the day."

" Hi, I'm Diana MacMillen, food editor with Midwest Living Magazine, and today I brought you 2 recipes for brunches that will make your life easy. I'll start out with an egg recipe; gotta have eggs for brunch that you make your biscuits ahead that has a cheddar cheese and bacon cooked right into them. Oh and they are good. So you make those ahead and then at the day of your brunch, you cook up the egg. And then the other dish I have is almost like an apple crisp with the whole apple so. But first, I'll show you the egg. So, I've started it out. I have a dozen of eggs here that I've cooked. And I'm gonna add the asparagus that's been precooked. There you go. Chopped up in a nice bite-size pieces and some roasted red pepper. These are so nice. Not only do they taste good. They add really nice color to your dish. So, I'm gonna mix these in. Heat them up really well. When the eggs are finished and every thing's kinda cooked together really well. I'm just gonna transfer some of the egg mixture with the asparagus, and just put it into the split biscuits. Again, these are made the day before, you split them and they're easier to break open when they've been sitting over night. Put some like this. You'll add some cheese and put the tops on. So then, after you've filled all of your biscuits, they'll go in the oven and they're heated up enough that they're if almost likely were baked that day. Well this is a great food presentation. I love these apples. The way they turn out. Take your whole apple and you'll cut the top and the bottom off, like this. And you do the bottom, so it fits nicely and it won't fall over because ultimately you're gonna serve the whole apple. So what you do is you take your melon baller. These are really great easy way to core your apple and you start out a little bit at a time. That's the whole trick. Take a little time and start coring, and they should get down, it's almost like a buried treasure. You get down there and pretty soon you're gonna run into the seed and you'll see you've got a star shape inside, which is sort of like the bonus, I think. But you keep pulling it out and when you get down to the point where all of the seeds are gone; you can quit and set it over here in the pan. And here I have the truffle mixture which is very much just like the mixture you would put on the apple crisp, and we'll take that and drop it into the whole crater and you can see there's the yummy piece of brown sugar and we've got almonds, and you put it all on the top. The cool thing about these apples is that you can do this the night before. Throw it in the oven on that day and you're just a genius. Here the apples are all done, baked, lookin' gorgeous, and they stood up really well. And then it's served with a yogurt. This happens to be a Greek-style yogurt, but you can even have that up to the top. Well, now you have all the ideas for a great brunch with everything you can make ahead as possible, and your house would still smell divine and the food will be homemade. So, enjoy! This is Diana MacMillen with Better.tv."

" I don't care what they call it, lunch, brunch, or dinner? It looked delicious. For the recipes, pick up the latest issue of Midwest Magazine."

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