Mother’s Day Brunch

As promised in my post yesterday - I wanted to share the delicious recipes for the Mother's Day Brunch that I made for my Mom on Sunday! All three recipes were taken from the Plain Chicken website and they are all divine!

Vanilla Pudding Fruit Salad 

• 2 20. ounce cans pineapple chunks; drained & juice reserved. 
• 1 11 ounce can mandarin oranges; drained
• 1 10 ounce jar maraschino cherries; drained & chopped
• 2 bananas; peeled & sliced
• 1 1/2 cups blueberries
• 1 cup strawberries; chopped
• 1 cup pecans; chopped
• 1 3.4 ounce box vanilla instant pudding
• 1 cup reserved pineapple juice

Combine all fruit in a large bowl (toss banana slices in lemon juice to keep them from browning!)

Whisk together vanilla pudding and reserved pineapple juice. Pour over fruit and mix well.

Cover and refrigerate until ready to serve. Be sure to stir the salad before serving! 

Hash Brown Ham & Cheese Casserole

• 1 32 ounce package frozen hash brown potatoes 
• 1 pound cooked, diced ham
• 2 10.75 ounce cans condensed cream of potato soup
• 1 16 ounce container of sour cream
• 2 cups shredded Cheddar cheese
• 1 1/2 cups grated Parmesan cheese

Preheat oven to 375. Lightly grease a 9x13 inch baking dish with cooking spray.

In a large bowl, mix together hash browns, ham, cream of potato soup, sour cream and cheddar cheese. Spread into prepared pan. Sprinkle with Parmesan cheese. 

Bake uncovered 1 hour or until bubbly and lightly brown! 

*This can be made in advance and refrigerated or frozen. To bake after freezing, thaw completely and bake as directed.

Lemon Rolls

• 1/2 8 ounce package cream cheese; softened
• 1/4 cup brown sugar
• 1/2 tsp. lemon zest
• 1 11 ounce can of refrigerated French bread dough
• 2 tbsp. granulated sugar
• 1/2 cup powdered sugar
• 1 to 2 tbsp. lemon juice

Preheat oven to 375. Lightly spray a 9 inch cake pan with cooking spray.

Beat cream cheese, brown sugar and lemon zest at medium speed with an electric mixer until smooth.

Unroll French bread dough. Spread cream cheese mixture over dough, leaving a 1/4 inch border. Sprinkle granulated sugar over cream cheese.

Starting with one long edge, roll the dough into a log the long way. Pinch the edge to seal.

With a serrated knife, cut dough into 12 rolls. Place in cake pan.

Bake for 25-30 minutes. Remove from oven.

Combine powdered sugar and lemon juice. Spread over rolls.

So - there you have it! The Mother's Day Brunch that I served on Sunday - it went over with rave reviews, so I would definitely recommend you give these recipes a go!