(Family Features) Fresh air, warm sun and delicious foods make brunch a favorite weekend event. Set the stage (and the table) for an inviting experience with recipes that cover all the bases from snacks and desserts to a mouthwatering main course.

Tide the appetite of your guests with Spiced Grass-Fed Lamb Over Hummus served with toasted flatbread or tortilla chips before dishing out Overnight Apple Cinnamon French Toast Casserole for a simple centerpiece. Just as those delectable dishes are vanishing, pull Brown Sugar Pound Cake out of the oven and pair with sweetened whipped cream and fresh fruit for a sweet finishing touch.

Visit Culinary.net to find more ways to broaden your brunch menu.

Wake Up to a Wonderful Brunch

Perfect for any brunch occasion is a delicious dish that can be made a day in advance, simplifying your morning prep before guests arrive with growling stomachs.

Prepared the day before and chilled overnight, this Overnight Apple Cinnamon French Toast Casserole is ready to bake to perfection in the morning with a gooey interior and crisp exterior filled with mouthwatering flavor. Drizzle with glaze then dish out to loved ones for a delicious way to make brunch easy.

Find more breakfast and brunch recipes at Culinary.net.

Overnight Apple Cinnamon French Toast Casserole

Servings: 12

• Nonstick cooking spray
• 1 package (20 ounces) French bread, cubed, divided
• 1 can (20 ounces) apple pie filling
• 9 eggs
• 1 cup half-and-half
• 2 teaspoons ground cinnamon
• 1 cup powdered sugar, plus additional (optional)
• 2 tablespoons milk, plus additional (optional)

1. Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
2. In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.
3. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.
4. Cover with aluminum foil and chill overnight.
5. Heat oven to 325 F.
6. Remove foil and bake 50-60 minutes.
7. Let cool 10-15 minutes.
8. In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

A Fresh, Flavorful Brunch Bite

Brunch is a perfect opportunity to entertain friends and family with delicious recipes that will delight their taste buds. For example, this smooth hummus is paired with tender New Zealand grass-fed lamb loin chops and fresh toppings for flavor in every bite.

Ready in less than 30 minutes, this Spiced Grass-Fed Lamb Over Hummus recipe is made using Atkins Ranch lamb, which is available at your local Whole Foods Market and hails from New Zealand where the animals are grass-fed 365 days a year and allowed to roam and graze freely over lush green hills and pastures. The result is a lean, finely textured, flavorful meat that tastes just as nature intended.

Visit beefandlambnz.com for more recipes, cooking tips and information.

Spiced Grass-Fed Lamb Over Hummus

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4-6

Lamb:

• 4 Atkins Ranch grass-fed lamb loin chops
• 1 teaspoon cumin powder
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Hummus:

• 1 can (15 ounces) chickpeas
• 3 cloves garlic, chopped
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 3 tablespoons olive oil

For serving:

• 1 Persian cucumber, small diced
• 1 small tomato, diced
• 2 tablespoons roasted pine nuts (or 2 tablespoons pomegranate seeds)
• parsley, chopped
• lemon wedges
• toasted flatbread or tortilla chips

1. To make lamb: Remove lamb from bone, dice meat into small cubes and transfer to medium bowl.
2. Add cumin powder and salt. Toss to coat. Marinate while preparing hummus.
3. To make hummus: Drain chickpeas, reserving 1 tablespoon liquid. Rinse chickpeas under running water then drain.
4. In bowl of food processor, pulse chickpeas, chickpea liquid and garlic until chickpeas and garlic are chopped.
5. Add tahini, lemon juice, salt, cumin, paprika and olive oil. Mix until smooth paste forms. Taste and adjust by adding more salt, lemon juice or olive oil, as desired.
6. Transfer hummus to large platter and spread it out.
7. In large skillet, heat extra-virgin olive oil over high heat until hot. Add lamb and cook 30 seconds without moving.
8. Turn lamb over and cook 30-60 seconds, repeating until all sides are browned. Remove from pan and let rest 5 minutes.
9. To serve, place cucumbers and tomatoes in well of hummus then top with lamb, pine nuts and parsley.
10. Top with squeeze of lemon juice and serve with flatbread or tortilla chips.

Satisfy Cake Cravings with a Brunch-Worthy Dessert

Whether your brunch feast consists of bacon and eggs, pancakes and waffles or a combination of favorites, you can cap it off with a sweet treat for the perfect ending. After all, no celebration is complete without dessert.

Once the table is cleared of the main courses, dish out decadent bites of this Brown Sugar Pound Cake baked with high-quality ingredients like C&H Sugars to end the meal on a sweet note. Top with whipped cream and your crowd's favorite fruits like strawberries and blueberries or serve the toppings separately for a customizable treat.

Visit chsugar.com for more brunch recipe ideas.

Brown Sugar Pound Cake

Prep time: 20 minutes
Cook time: 1 hour
Servings: 8

• 1 3/4 cups all-purpose flour, plus additional for coating pan, divided
• 1 cup packed C&H Light Brown Sugar
• 1 cup (2 sticks) butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• sweetened whipped cream, for topping (optional)
• fresh fruit, such as strawberries and blueberries, for topping (optional)

1. Preheat oven to 350 F.
2. Grease and flour 9-by-5-by-3-inch loaf pan. In large bowl, beat sugar and butter until fluffy. Beat in eggs one at a time. Add vanilla. In separate bowl, combine 1 3/4 cups flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan.
3. Bake 1 hour, or until toothpick inserted in center comes out clean. Remove from pan and turn out on rack to cool completely.
4. Top with sweetened whipped cream and fresh fruit, if desired.

Source: C&H Sugar
Beef + Lamb New Zealand

(Culinary.net) Waking up, no matter how late, can be such a drag. You’re moving slow and cuddled up warm under the blankets. However, your stomach is growling which means eventually you are going to have to arise.

When you do stumble out of bed, it’s time to get the day started with a delicious casserole on your plate. It’s a warm, freshly baked Overnight Apple Cinnamon Fresh Toast Casserole.

Prepared the day before and chilled overnight, this casserole is ready to throw in the oven once you’re up. It’s gooey on the inside and baked to a perfect crisp on the outside, plus it’s filled with mouthwatering apples and ground cinnamon, not to mention the sweet glaze drizzled on top at the end.

It’s perfect for any breakfast or brunch occasion and the little ones will enjoy the sweet crunch, as well.

To start, add cubed French bread to a glass baking dish. Add apple pie filling on top of the bread and smooth it out over the entire dish. Then add more cubed French bread on top.

In a mixing bowl, whisk nine eggs, half-and-half and cinnamon. Pour the egg mixture over the ingredients in the baking dish.

Cover the dish with aluminum foil and chill overnight.

Remove the foil and bake for about an hour. Let cool.

In a small bowl, whisk together powdered sugar and milk to form a sweet glaze. Drizzle the glaze over your warm casserole and enjoy.

Whether you are waking up on an early Monday morning or lounging around in your pajamas for an hour (or two) over the weekend, this breakfast casserole is worth the wait.

Find more breakfast and brunch recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Overnight Apple Cinnamon French Toast Casserole

Servings: 12

• Nonstick cooking spray
• 1          package (20 ounces) French bread, cubed, divided
• 1          can (20 ounces) apple pie filling
• 9          eggs
• 1          cup half-and-half
• 2          teaspoons ground cinnamon
• 1          cup powdered sugar, plus additional (optional)
• 2          tablespoons milk, plus additional (optional)

1. Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
2. In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.
3. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.
4. Cover with aluminum foil and chill overnight.
5. Heat oven to 325 F.
6. Remove foil and bake 50-60 minutes.
7. Let cool 10-15 minutes.
8. In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

(Family Features) As summer comes to an end and the reality of back-to-school season sets in, it can be challenging to get organized and jump back into your day-to-day routine. But even as things get hectic, it's still possible to create delicious dishes that leave you plenty of time to savor meals together as a family using a few simple tips and tricks.

Whether the weeknight dinner rush puts you in a panic or you're simply looking to spice up the same old lunchbox staples, these three steps will make it easy to assemble quick, flavorful dishes ideal for the busy back-to-school season.

1. Plan a weekly menu and shop accordingly so you can avoid scrounging to piece together a meal from the odds and ends in the pantry on a night when you're already pressed for time. Meal planning eliminates all of the guesswork, so your family can enjoy healthy, home-cooked meals while also saving time, money and stress.

2. Rely on a versatile, easy meal-helper that lends itself to a variety of preparations, such as Smithfield Marinated Fresh Pork. Packed with protein and already seasoned with juicy, delicious flavor, it's the perfect base for any weeknight meal. For a hassle-free dinner, try Pork with Balsamic Glaze and Rosemary, which is ready in just 30 minutes from start to finish - less time than it takes the kids to finish their homework.

3. Opt for simple, flavorful dishes that don't require a ton of ingredients or multiple sides. A zesty take on a traditional favorite, this South of the Border Pizza is convenient, kid-friendly and a great way to banish lunchtime boredom. Use this recipe as a starting point then experiment with more toppings to create your own unique family recipe.

Find more family friendly and time-saving recipe ideas at Smithfield.com.

Pork with Balsamic Glaze and Rosemary

Prep time: 5 minutes
Cook time: 25 minutes

• 1 tablespoon olive oil
• 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet, cut into 3/4- to 1-inch thick chops
• 1/4 cup prepared balsamic vinegar glaze
• 1 teaspoon chopped fresh rosemary

1. In large, nonstick skillet, heat half the oil over medium heat.
2. Working in two batches, cook pork chops 4-5 minutes on each side until internal temperature reaches 150 F. Remove pork from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining oil and pork chops.
3. Serve pork chops drizzled with balsamic glaze and sprinkled with rosemary.

South of the Border Pizza

Prep time: 5 minutes
Cook time: 15 minutes

• 2 French bread sandwich rolls, halved
• 8 tablespoons refried black beans
• 8 tablespoons (2 ounces) Smithfield Anytime Favorites Hickory Smoked Diced Ham
• 8 slices pepper jack cheese
• 4 tablespoons picante sauce
• 4 tablespoons low-fat sour cream

1. Heat oven to 375 F.
2. Place four French bread halves on ungreased sheet pan. Spread 2 tablespoons beans evenly over each bread half.
3. Top each half with 2 tablespoons ham and two cheese slices.
4. Bake 8-10 minutes, or until cheese is melted and lightly browned.
5. Remove from oven; top each pizza with 1 tablespoon picante sauce and 1 tablespoon sour cream.

Source: Smithfield

(Family Features) Take advantage of warmer weather by hosting an outdoor brunch serving an egg-tastic recipe that's sure to please your friends and family. Eggs Benedict Casserole is a do-it-yourself version of the restaurant classic, combining traditional ingredients with a spicy twist. Requiring only one dish for baking and serving, this recipe is perfect for special occassions and celebrations, or casual weekend brunches at home.

Here's a list of items to consider when preparing for your outdoor brunch:

Angelic Eggs - Take hard-boil eggs, remove the yolks and combine with mayonnaise, chopped salmon, dill, Tabasco Original Red Sauce and salt; then refill the egg whites and serve.

Dog-Day Fruit Salad - Combine your favorite fresh fruits, such as strawberries, blueberries and raspberries, with orange juice, orange peel, and honey.

Classic Bloody Mary - Combine tomato juice, vodka, Worcestershire sauce, lime juice and Tabasco Original Red Sauce; stir, and pour over ice. Garnish with a celery stalk.

For more brunch recipes, visit www.Tabasco.com.

Eggs Benedict Casserole

• 6 cups French bread, cut into cubes
• 12 large eggs
• 1 1/2 cups milk
• 3 tablespoons fresh chives, chopped
• 1 teaspoon salt
• 2 1/2 teaspoons Tabasco brand Original Red Sauce, divided
• 12 ounces Canadian bacon, chopped
• 1 (9-ounce) package Hollandaise sauce

1. Preheat oven to 350° F.
2. Place French bread cubes in 8-cup shallow casserole dish. Beat eggs, milk, chives, salt and 2 teaspoons Tabasco sauce in large bowl; stir in Canadian bacon. Pour over bread cubes. Let mixture stand 5 minutes. Bake 40 minutes or until mixture is puffed and set.
3. Meanwhile, prepare Hollandaise sauce as package directs. Stir in 1/2 teaspoon of Tabasco sauce. Keep warm until ready to use.
4. Serve casserole with warm Hollandaise sauce.

Source: Tabasco

(Culinary.net) Nearly nothing is better than a perfectly planned brunch. This delicious, sweet recipe could be the cherry on top of your brunch bash.

As you see your friends and family members take their first bites, you will see their faces light up with delight as they devour this Cranberry Strata. It’s made with fluffy, baked French bread, smooth cream cheese, sweet and tangy maple syrup and, of course, dried cranberries.

This recipe is easy to make and even easier to eat. With only a handful of ingredients and just a few simple steps, this dish is one you can quickly whip up when you’re in a pinch.

Plus, the end result will have you and brunch goers asking, “Why is this so good?” It’s wholesome, rich and delicious. With two layers of bread sandwiched around layers of cranberries and cream cheese, this dish is almost certain to be a new brunch favorite.

Start by mixing eggs, maple syrup and milk together in a bowl. Then in a baking dish, add a layer of French bread and top it with chunks of cream cheese. Spread the cranberries on top.

Then layer on your second sheet of French bread. Next pour your egg mixture over top of everything, making sure the bread is absorbing the flavors. Top with a dash of cinnamon and bake.

Pull it out of the oven and serve warm. You will have a gooey, creamy, melt-in-your-mouth strata on your hands.

This dish is wonderful for brunch, however, it is versatile enough to be served as a family dessert, scrumptious breakfast or treat on a cold, winter day.

Between the dairy, grains and sprinkle of fruit, this dish is a star for any occasion throughout the year.

Find more recipes at www.culinary.net.

Watch video to learn how to make this delicious recipe!

What you'll need:

• French Bread
• 8 ounce cream cheese
• Dried cranberries
• Eggs
• Maple Syrup
• Ground cinnamon

In a greased 2-quart baking dish, tear off pieces from 1/2 of the French bread and put into dish.


Cut the creamcheese into slices and place over the bread pieces.

Sprinkle the dried cranberries over the creamcheese and bread pieces.

Top cranberries with remaining broken french bread pieces.



In a medium bowl, mix together eggs, milk and maple syrup.

Pour egg and milk mixture over bread and lightly press down the bread to saturate in the liquid mixture.  Sprinkle with ground cinnamon.

Cover with aluminum foil and bake for 45 minutes.  Remove the foil and bake for another 20 minutes.  Full recipe instructions below.

Cranberry Strata

• 8 cups           French Bread (Crusty)
• 1 8 oz           package of cream cheese
• 1/2 cup         dried cranberries
• 6                   eggs
• 2 ¼ cups       milk
• 1/3 cup         maple syrup
• ½ tsp            ground cinnamon or nutmeg

1. In a greased 2-quart rectangular baking dish, arrange half of the bread pieces, about 4 cups.
2. Cut cream cheese into 8-10 slices and arrange over the bread chunks.  
3. Sprinkle cranberries over bread chunks.
4. Top with remaining bread pieces (4 cups).
5. In a medium bowl beat together eggs, milk and maple syrup.
6. Pour over bread in dish.
7. Sprinkle with ground cinnamon.
8. Lightly press down with back of spoon or spatula to saturate bread with egg mixture.
9. Cover and chill for up to 24 hours.
10. Preheat oven to 350°F.
11. Bake covered for 45 minutes.
12. Uncover then bake for 20 minutes more.
13. Let stand for 10 minutes before serving.
14. Serve warm and topped with maple syrup, if desired.

Source: Culinary.net

(Family Features) Throughout 2018, you can create easy, healthy and delicious family meals by using time-saving recipes.

For example, these “Cook Once, Eat Twice” recipes from CanolaInfo start with pork chops that double as the base for lunch or dinner the following day.

“The more you cook your own meals, the more you can control portion sizes and ingredients,” said Manuel Villacorta, registered dietitian. “Knowing the right oil to use is essential. I like using canola oil to keep the flavors of your dishes intact due to its neutral taste and light texture. Plus, it contains high levels of monounsaturated fat and plant-based omega 3 fat, and is low in saturated fat. I use it regularly in my home kitchen and recommend it to my clients.”

For more time-saving recipes, visit canolainfo.org.

Pork Loin Chops with Sweet Balsamic Mushrooms

Servings: 8

• 8          boneless center-cut pork loin chops (4 ounces each), trimmed of fat
• 1/2       teaspoon ground black pepper
• 2          tablespoons canola oil, divided
• 12        ounces sliced portobello mushrooms
• 2          garlic cloves, minced
• 1/2       teaspoon salt, divided
• 2          tablespoons balsamic vinegar
• 2          tablespoons water
• 2          teaspoons Worcestershire sauce
• 1          teaspoon sugar
• 2          tablespoons chopped green onions

1. Sprinkle both sides of pork with pepper.
2. In large skillet over medium-high heat, heat 1 tablespoon canola oil. Cook pork chops 4 minutes on each side, or until internal temperature reaches 160 F.
3. Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.
4. In skillet over medium-high heat, heat remaining canola oil; tilt skillet to coat bottom lightly. Cook mushrooms 4-5 minutes, or until tender and juices begin to release, stirring occasionally. Stir in garlic and 1/4 teaspoon salt; cook 15 seconds, stirring constantly. Place over pork chops; cover to keep warm.
5. To pan residue, add vinegar, water, Worcestershire sauce, sugar and remaining salt. Bring to boil over medium-high heat and boil 1 1/2-2 minutes, or until reduced to 2 tablespoons, scraping bottom and sides of skillet. Drizzle sauce over pork and mushrooms. Sprinkle with onions.

Pressed Pepperoncini-Pork Sandwiches

Servings: 4

• 12        ounces crusty French bread, unsliced
• 4          leftover pork chops from Pork Loin Chops with Sweet Balsamic Mushrooms recipe
• 2/3       cup pepperoncini slices
• 1          plum tomato, chopped
• 1/4       cup finely chopped red onion
• 2          garlic cloves, minced
• 1 1/2    tablespoons canola oil
• 1 1/2    tablespoons cider vinegar
• 1 1/2    teaspoons dried oregano
• 1/4       teaspoon dried pepper flakes
• 3          slices ultra-thin sliced Swiss cheese, cut in half

1. Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.
2. Place pork on bottom half of bread. In bowl, combine pepperoncini, tomato, onion, garlic, canola oil, vinegar, oregano and pepper flakes. Spoon pepperoncini mixture and any accumulated juices on top of pork and top with cheese.
3. Cover with top half of loaf. Press down firmly to flatten sandwich and allow flavors and juices to absorb. Cut filled loaf crosswise into four equal pieces.

Source: CanolaInfo