please help!! i need a brunch recepie i can make the night before?

Question

my baby is getting baptized sunday and i have family coming in from everywhere to meet her for the first time....anyways i am doing a brunch buffet at the house afterwards and need a good dish i can make for about 30-40 people the night before since we area gonna be at the church in the morning and everyone is following me to the house afterwards.....my mother is making antipato salad and my mother in law is doing a ham and some dips...my sister is making a breakfast casserole....i need something!!!! by the way i am not a good cook so try not to come up with something extremley difficult

Answer 1

Congratulations!!!!!

Keep it simple - go to the store, stop by the sea food section, and pick up 10 lbs of frozen pre-cooked, cleaned shrimp, and a few jars of cocktail sauce.

Defrost the shrimp the day before, put it onto a platter, and cover it. When you get home, pull it out.

You don't need any more stress - just go for the simple. It's your baby's and your day. Let someone else do the hard work. Enjoy the day! And Congratulations again!

Answer 2

Quiche. all you will have to do is reheat about 30 minutes prior to eating. Add some fruit to the table and you're good to go. However since your sister is making egg casserole you may not want to over egg the place. Make biscuits the night before. bake them til almost done then finish them off in the morning.The alternative would be some fresh bread which you can buy frozen and can thaw and bake. The smell will be really nice in your house and you can make the biscuits easily from a Bisquick mix or just a plain biscuit mix. Most only require you add milk or water. Then add a nice fresh fruit platter or fruit salad. Cut the fruit the night before and assemble when you get home.
Will be perfect with all those other heavy items. and it will take you about 2 hours the day before to have prepared and about ten minute to finish.

Answer 3

This is a very quick, NO COOK, keep in the frig overnight, side dish:

Fiesta Corn Salad

2 cans drained yellow whole kernel corn
2 cans drained white whole kernel corn
1 red bell pepper, finely chopped
1 medium red onion, coarsely chopped
3/4 cup mayo
1 9-3/4 ounce package chili Fritos, coarsely crushed

Stir together first five ingredients and let set overnight (or 2-3 hours in frig. Before serving, stir in crushed fritos.

This makes a lot (approximately 10-12 cups), but can be halved for smaller groups. Very colorful and very tasty. NOT highly spicy. Goes great with everything, including bbq, chili, TexMex, etc.

Answer 4

Chicken Brunch Bake

"Chunks of tender chicken add heartiness to this appealing brunch casserole from DeLee Jochum of Dubuque, Iowa. 'This was my son's favorite hot lunch meal from high school,' she recalls."


INGREDIENTS
9 slices day-old bread, cubed
3 cups chicken broth
4 cups cubed cooked chicken
1/2 cup uncooked instant rice
1/2 cup diced pimientos
2 tablespoons minced fresh parsley
1 1/2 teaspoons salt
4 eggs, beaten
DIRECTIONS
In a large bowl, toss bread cubes and broth. Add chicken, rice, pimientos, parsley and salt if desired; mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Pour eggs over all. Bake, uncovered, at 325 degrees F for 1 hour or until a knife inserted near the center comes out clean.

Answer 5

Scrambled Egg Casserole

Ingredients

(12 servings)

1 c Cubed ham or Canadian bacon
1/4 c Chopped green onions
3 tb Melted butter
1 Dozen eggs, beaten
1 cn (4 oz) sliced mushrooms, drained
Cheese sauce (recipe below)
1/4 c Melted butter
2 1/4 c Soft bread crumbs
1/8 ts Paprika

CHEESE SAUCE:
2 tb Butter
2 1/2 tb Flour
2 c Milk
1/2 ts Salt
1/8 ts Pepper
1 c American or cheddar cheese


Instructions

Saute' ham and green onion in 3 Tbl. butter in a large skillet until onion is tender. Add eggs and cook over medium-high heat, stirring to form large soft curds. When eggs are set, stir in mushrooms and cheese sauce. Spoon egg mixture into a greased 13x9x2 inch baking dish. Combine 1/4 cup melted butter and bread crumbs, mixing well; spread evenly over eggs. Sprinkle with paprika. Cover and chill overnight. Uncover and bake at 350* for 30 minutes or until heated thoroughly. Yield: 12 to 15 servings.
CHEESE SAUCE: Melt butter in heavy saucepan over low heat; blend in flour, cook for 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Add salt, pepper, and cheese, stirring until cheese melts and mixture is smooth. Yield: 2 1/2 cups.

Answer 6

Get a great big can of Bush's Baked beans, and put it in a crockpot 1st thing that morning. Add some crumbled cooked bacon to make it seem more home-made.
Beans go great with ham!

Answer 7

Pumpkin Spice Pancakes*
Just make 'em a day or 2 before and cool, then place a sheet of foil between the layers of pancakes so they don't stick together and stick in the fridge.
Heat them up in the oven at 350 for 15 minutes.
**I added chopped pecans too, read the reviews to see what other people did.
Make sure you have a nice syrup and heat up a little pitcher of it up in the microwave.
~~ Cheers!

http://allrecipes.com/Recipe/Pumpkin-Pancakes/Detail.aspx

Answer 8

Make a nice quiche. You can prepare it the night before and then just pop it back in the oven the next day to heat it!! Go to foodnetwork.com or cooks.com or one of the others and find a nice quiche recipe you think your guests will enjoy. Also go to bettycrocker.com and type in pie. Their "impossibly easy" pies are awesome! There are all different kinds with step by step directions.

Answer 9

WHo would know better than Inn keepers or Bed and Breakfast owners what will work? Try this like
http://www.bbonline.com/recipe/index.html

Caramelized Onion and Canadian Bacon Strata
From


A strata is always a good option for a make-ahead meal since you assemble it in advance.

1 teaspoon butter
1 1/2 cups vertically sliced onion
1 1/3 cups finely chopped red bell pepper
3/4 cup chopped Canadian bacon
6 cups (1-inch) cubed sourdough bread (about 12 ounces)
Cooking spray
2 cups 1% low-fat milk
1 1/2 tablespoons spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large egg whites
2 large eggs
1 cup (4 ounces) shredded Swiss cheese

Melt butter in a large nonstick skillet over medium-high heat. Add onion, and sauté 4 minutes. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Add bell pepper; cook for 1 minute. Remove from heat; stir in bacon.
Arrange 3 cups bread in an 11 x 7-inch baking dish coated with cooking spray; top with half of onion mixture. Repeat layer with remaining bread and onion mixture.

Combine milk and next 5 ingredients (milk through eggs) in a medium bowl; stir well with a whisk. Pour egg mixture over bread mixture, and top with the cheese. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 375°.

Let the casserole stand 30 minutes at room temperature. Uncover and bake at 375° for 40 minutes or until golden brown. Let stand 5 minutes before serving.

Yield: 6 servings


Savory Breakfast Casserole
From


The vegetarian sausage adds a lot of sage flavor to the casserole and doesn't need to be precooked. The sausage often comes in a tube and is usually located in the refrigerated area of the produce section, near the tofu. Although we call this dish a breakfast casserole, you can serve it for dinner with sautéed greens or roasted red-skinned potatoes.

2 cups 2% reduced-fat milk
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
1/2 cup chopped green onions
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 large egg whites
4 large eggs
14 ounces meatless fat-free sausage, crumbled (such as Gimme Lean!)
4 cups (1/2-inch) cubed white bread (about 4 1/2 ounces)
Cooking spray

Preheat oven to 350°.
Combine the milk, 1/2 cup cheddar cheese, green onions, and next 5 ingredients (green onions through eggs), stirring with a whisk.

Divide sausage and bread evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Pour egg mixture evenly between pans. Top each pan with 1/4 cup cheese.

Cover each pan with foil. Bake at 350° for 20 minutes. Uncover and bake an additional 40 minutes or until a wooden pick inserted in center comes out clean.

To freeze unbaked casserole: Prepare through Step 3. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Thaw completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 40 minutes. Uncover and bake an additional 50 minutes or until bubbly.

Yield: 2 casseroles, 3 servings per pan


Best wishes to you and the baby, have fun!