This festive holiday display is a fun way to serve donuts for a family brunch or Christmas gathering.

The donut wreath can be assembled easily and is always a hit with kids!

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Christmas Donut Wreath

Ingredients

• 2 14 oz packages about 4 dozen assorted donut holes
• 1 14 oz package about 20 mini powdered donuts
• foam craft wreath
• plastic wrap
• toothpicks

Instructions

• Add plastic wrap to a foam wreath completely covering.
• Set the wreath on a platter.
• Begin to add the donut holes all over the top and sides by inserting toothpicks at an angle halfway and gently pushing a donut hole through the center of the toothpick.
• Continue to add donut holes and fill in with the mini powdered donuts too on the top.
• Add donuts until completely covered.
• Wrap with plastic wrap until ready to serve.
• Optional: you can add a bow or ribbon to the center front of the wreath.

Add plastic wrap to a foam wreath completely covering then add to a platter.

I used one package of mini powdered donuts and two packages assorted glazed donut holes.

Begin to add the donut holes all over the top and sides by inserting toothpicks at an angle halfway. 

Then gently push the donut holes through the center of each toothpick.

Continue to add donut holes and fill in with the mini powdered donuts too on the top. 

Add donuts until completely covered. 

Optional: you can add a bow or ribbon to the center front of the wreath.

Serve right away or cover with plastic wrap to keep from going stale.

I recommend you serve the day or the day after you assemble. 

The post Christmas Donut Wreath appeared first on For the Love of Food.

This Southern breakfast favorite is perfect for holiday celebrations and potlucks. Made in the Crock-Pot and cooked overnight, these creamy, buttery grits feed a crowd with just a few ingredients. 

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Overnight Creamy Crock-Pot Grits

Makes 10-12 servings

Ingredients

• Ingredients:
• 2 cups stoneground old-fashioned grits not instant
• 7 cups water
• 1 tbsp salt
• ½ cup unsalted butter cubed
• ½ cup heavy cream

Instructions

• Directions:
• Add grits, water, and salt to a large slowcooker.
• Stir well then add the lid.
• Cook for 7 hours on low. Stir once or twice if possible so it doesn't stick to the sides.
• After 7 hours, remove the lid and add the heavy cream and butter. Stir until completely melted and creamy.
• Ladle into bowls and serve warm.

It is important to use “old fashioned” or stone ground grits for this recipe.

Do not use quick grits which is finer ground and cook much faster. 

All you need to start these grits in the slowcooker are 2 cups of stone ground grits, salt, and water.

Do not use milk- we will add cream later.

Add grits, water, and salt to a large slowcooker.

Stir well then add the lid.

Cook for 7 hours on low. Stir once or twice if possible so it doesn’t stick to the sides.

After 7 hours, remove the lid and add the heavy cream and stir.

Now slice up a stick of unsalted butter. 

Add the butter to the creamy cooked grits. 

Stir until completely melted.

Now you have a big crock full of the creamiest buttery grits you have ever had!

 Ladle into bowls and serve warm.

Makes plenty of servings, around 10-12 bowls. 

The post Overnight Creamy Crock-Pot Grits appeared first on For the Love of Food.

This viral breakfast recipe is a fun and easy spooky treat!

It’s perfect for making with the kids this Halloween season.

Ava loved making Ghost Toast for the whole family for Sunday brunch! Serve with bacon and eggs for a delicious, spooky spread. 

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week!

You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

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Halloween Ghost Toast

Makes 4 ghost toasts

Ingredients

• 4 slices of bread I like thicker sourdough and brioche
• 4 tbsp spreadable cream cheese in a variety of flavors I like traditional, pumpkin, and berry
• 24 mini chocolate chips or raisins

Instructions

• Toast the sliced bread.
• Spread cream cheese, adding multiple flavors if you want, onto each piece of toast. Swipe it down in the shape of ghosts that curl up at the bottom. I fit three on each piece.
• Add two mini chocolate chips or raisins as the eyes on each ghost.
• Serve and enjoy your spooky breakfast treat!

This recipe is so easy and can be made in minutes.

It’s perfect for making with your kids, or letting your big kids make breakfast like I did!

I like to use a variety of flavors of cream cheese for the ghosts. My favorites are traditional, berry, and pumpkin.

Spread cream cheese, adding multiple flavors if you want, onto each piece of toast. 

Swipe it down in the shape of ghosts that curl up at the bottom. I fit three on each piece.

Add two mini chocolate chips or raisins as the eyes on each ghost. 

They turned out so cute! Try a thicker bread like sourdough and brioche too.

Serve and enjoy your spooky breakfast treat!

Check out today’s Halloween Treats Week recipes: 

• BeetleJuice Jell-O Poke Cake from BigBearsWife
• Bloodshot Eyeball Cookies from Semi-Homemade Recipes
• Pumpkin Whoopie Pies from Jolene’s Recipe Journal
• Halloween Candy Corn Pizza from Savory Moments
• Black Garlic Skull Deviled Eggs from The Spiffy Cookie
• Sandworm Stuffed Bread from A Kitchen Hoor’s Adventures
• Mummy Garlic Bread from Cheese Curd In Paradise
• Spiced Skull Cakelets from Karen’s Kitchen Stories
• Mocha Spider Donut Cupcakes from Sweet ReciPEAs
• Halloween Caprese Crostini from Art of Natural Living
• Halloween Blackberry Margarita Mocktail from Jen Around the World
• Halloween Ghost Toast from For the Love of Food
• Pumpkin Vegetable Tray from A Day in the Life on the Farm

The post Halloween Ghost Toast appeared first on For the Love of Food.

We’re brunchin’ all spring long and classics like bagels and lox (salmon) is one of my favorites to serve. 

I made a Smoked Salmon Dip last month and today I am sharing my Salmon and Bagel Board. 

This delicious charcuterie board is loaded with fresh and flavorful ingredients for creating a smoked salmon and bagel station at your next brunch.

I first made this recipe for our library cookbook club. It is inspired by the Bagel Board in the book Stunning Spreads.

This is my original board for the library. It made a ton and we had lots leftover for the next day!

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Brunch Smoked Salmon and Bagel Board

6-8 servings

Ingredients

• 8 ounces smoked salmon sliced thin (I used two kinds)
• 4 ounces whipped cream cheese
• 4 ounces smoked salmon dip recipe link below
• 1/4 cup capers drained
• 1 cucumber sliced
• 2 Roma tomatoes sliced
• 1/2 red onion sliced thin
• fresh dill for garnish
• 6 bagels sliced in half

Instructions

• Set out a large serving platter.
• Add your small ramekins and bowls for spreads and small toppings like capers.
• Now arrange rows and piles of sliced veggies around the platter, curving around the bowls.
• Lay out the smoked salmon, cut into slices or strips, on 2 or 3 sections of the board.
• Now fill the bowls with capers, whipped cream cheese, and smoked salmon spread (recipe below).
• Add dill sprigs as a garnish throughout and place spoons and spreaders in the bowls along with tongs and forks for the other ingredients.
• Finally, set out a plate of sliced bagels and serving dishes and napkins.
• Serve your beautiful brunch platter to your hungry guests and enjoy.

Start with a large serving platter.

Add your small ramekins and bowls for spreads and small toppings like capers. I used three.

Now arrange rows and piles of sliced veggies around the platter, 

Curve the veggies around the bowls and fan out.

Lay out the smoked salmon, cut into slices or strips, on 2 or 3 sections of the board.

I used two different styles of smoke salmon, about 4oz each.

Now fill the bowls with capers, whipped cream cheese, and smoked salmon spread (recipe here).

Add dill sprigs as a garnish throughout and place spoons and spreaders in the bowls along with tongs and forks for the other ingredients. 

Finally, set out a plate of sliced bagels and serving dishes and napkins.

Serve your beautiful brunch platter to your hungry guests and enjoy. 

The post Brunch Bagel and Smoked Salmon Board appeared first on For the Love of Food.

These fluffy cookies have chunks of peaches and sweet jam on the inside and crunchy toasted pecans on the outside.

I found this recipe in Joanne Fluke’s Cinnamon Roll Murder and adapted it for my BrunchWeek blog post.

Try them for your next potluck or party and enjoy this tasty sweet treat!

Welcome to #BrunchWeek!

This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers!

From cocktails to baked goods and even sandwiches, there’s something for everyone.

Print

Peaches and Cream Cookies

Ingredients

• 1 1/4 cup sugar
• 1/2 cup salted butter softened
• 4 ounces cream cheese softened
• 3 eggs
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 15 oz can peach pie filling chopped into small pieces
• 3 tbsp peach jam
• 15 oz can peach slices drained
• 3 1/2 cups flour
• 2-3 cups pecan pieces

Instructions

• Preheat the over 375 degrees.
• Line a baking sheet with parchment or spray heavily with non stick spray.
• Add your drained canned peaches to a chopping board and slice in half vertically one or two times, depending on size. This gives you thinner slices to top you cookies.
• Add them to a paper towel lined plate to finish draining while you mix up the cooking dough.
• Add sugar, butter, and cream cheese to a larger mixing bowl.
• Mix together first on low then gradually higher until creamed together and smooth, about 2 minutes.
• Now add eggs, one at a time, over low speed until incorporated.
• Now add cinnamon, nutmeg, baking soda, and salt.
• Finally, with the mixer running on low speed, mix in the chopped peach pie filling and peach jam.
• Once that is all mixed well add flour, about 1/2 a cup at a time. Keep it on low speed and mix until all the flour is incorporated.
• Pour pecan pieces (or you can use chopped pecans but break up any large pieces) onto a large plate. You can add about half and refill as needed.
• Using a mini scoop or a spoon, scoop up dough, add to the plate of pecans.
• Gently roll into a ball and lightly coat with pecans.
• Remove cookie dough to the lined baking sheet. Repeat until you have 12 cookies on the sheet.
• Bake for 18-20 minutes, until soft and cooked through.
• Let sit for a minute then remove to a tray to cool.
• Repeat with remaining dough. I made larger cookies so I got about three trays full.

Notes

Adapted from Joanne Fluke's novel 

I love the use of three different peach flavors and textures in this cookie!

Add your drained canned peaches to a chopping board and slice in half vertically one or two times, depending on size. This gives you thinner slices to top you cookies.

Add them to a paper towel lined plate to finish draining while you mix up the cooking dough.

Add sugar, butter, and cream cheese to a larger mixing bowl.

Mix together first on low then gradually higher until creamed together and smooth, about 2 minutes.
Now add eggs, one at a time, over low speed until incorporated.

Now add cinnamon, nutmeg, baking soda, and salt.

I just love the smell of these warm spices!

Finally, with the mixer running on low speed, mix in the chopped peach pie filling and peach jam.

Once that is all mixed well add flour, about 1/2 a cup at a time.

Keep it on low speed and mix until all the flour is incorporated.

The dough will be thick and fragrant. 

Pour pecan pieces (or you can use chopped pecans but break up any large pieces) onto a large plate.

You can add about half and refill as needed.

Using a mini scoop or a spoon, scoop up dough, add to the plate of pecans.

Gently roll into a ball and lightly coat with pecans.

Remove cookie dough to the lined baking sheet. Repeat until you have 12 cookies on the sheet.

Bake at 375 degrees for 18-20 minutes, until soft and cooked through.

Let sit for a minute then remove to a tray to cool.

Repeat with remaining dough. I made larger cookies so I got about three trays full.

Serve these soft cookies on a pretty floral plate at your next spring brunch or outdoor party!

Here are today’s #BrunchWeek recipes:

• Chechebsa (Ethiopian Torn Flatbread Breakfast) from Tara’s Multicultural Table
• Hummingbird Granola from The Spiffy Cookie
• Iced Brown Sugar Tea Latte from Hezzi-D’s Books and Cooks
• Kombucha Sangria from Palatable Pastime
• Peaches and Cream Cookies from For the Love of Food
• Sous Vide Yogurt from Art of Natural Living
• Strawberry Lemonade from Magical Ingredients
• Verde Mary from A Kitchen Hoor’s Adventures

The post Peaches and Cream Cookies appeared first on For the Love of Food.

Smoked Salmon Dip is a classic appetizer inspired by two of my favorite brunch items- smoked salmon and cream cheese.

This creamy dip is perfect for serving with bagels for brunch or as an appetizing spread on a charcuterie platter. 

We originally made this recipe for our monthly Cookbook Club at the local library. 

I served it on a brunch themed charcuterie tray and it was a hit!

Welcome to #BrunchWeek!

This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers!

From cocktails to baked goods and even sandwiches, there’s something for everyone.

Print

Brunch Smoked Salmon Dip

8-10 servings

Ingredients

• 8 ounces cream cheese room temp
• 2 tbsp half and half
• 3 tsp lemon juice
• 1 tsp Worcestershire
• 1 tsp dried chives
• 3 tbsp capers drained
• salt/black pepper to taste
• 1 cup smoked salmon roughly chopped
• bagels pitas, and chopped veggies, for dipping

Instructions

• Add cream cheese and half and half to a mixing bowl.
• Using a mixer, whip for 2 minutes or until lightly whipped and combined.
• Add lemon juice, Worcestershire, chives, capers, and salt and pepper to the cream cheese mix.
• Mix for another minute until it is all incorporated.
• Add the chopped salmon to the cream cheese, carefully folding in with a spatula.
• Cover and chill until ready to serve.
• To serve: Serve in a bowl on a charcuterie platter with pita chips and sliced veggies or with a plate of sliced bagels for spreading.

Notes

Recipe from Stunning Spreads by Chrissie Nelson Rotko.

This recipe is inspired by my fave brunch meal- smoked salmon, cream cheese, and bagels. 

I originally made this recipe for my monthly Cookbook Club.

The cookbook was Stunning Spreads by Chrissie Nelson Rotko and it is filled with amazing recipes for charcuterie platters. 

Add cream cheese and half and half to a mixing bowl.

Using a mixer, whip for 2 minutes or until lightly whipped and combined.

Add lemon juice, Worcestershire, chives, capers, and salt and pepper to the cream cheese mix.

I love that this recipe adds capers (or salty peas as my kids call them). They are the perfect addition to the creamy dip!

Mix for another minute until it is all incorporated. 

I used two packages of smoked salmon to get 1 full cup. Then I roughly chopped it into pieces. 

Add the chopped salmon to the cream cheese, carefully folding in with a spatula. 

Cover and chill until ready to serve.

To serve: Serve in a bowl on a charcuterie platter with pita chips and sliced veggies or with a plate of sliced bagels for spreading. 

Happy Brunch! 

Here are today’s #BrunchWeek recipes:

• Smoked Salmon Dip from For the Love of Food
• Verde Mary from A Kitchen Hoor’s Adventures

The post Brunch Smoked Salmon Dip appeared first on For the Love of Food.

Caesar salad has long been one of my favorites but can you believe I have never made my own dressing? This recipe was so easy to make, I can’t believe I waited this long to try!

My library Cookbook Club featured the book Small Victories by Julia Turshen this month and this recipe is adapted from the delicious Caesar dressing in the book.

The best part- it has no raw egg directly in the mix and instead uses another creamy substitute! 

Scroll down for the recipe.

Welcome to #BrunchWeek!

This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year! That’s 30+ delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers. From cocktails to baked goods and even sandwiches, there’s something for everyone.

Print

Homemade Creamy Caesar Salad Dressing

Serves 4

Equipment

• Serves 4

Ingredients

• 1-2 garlic cloves pressed or minced
• 2 tsp anchovy paste or 4 anchovy fillets
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 2 tbsp mayo
• 1/4 cup Parmesan cheese grated
• sea salt/black pepper to taste

Instructions

• In a small bowl or jar, add the garlic, anchovies, lemon juice, vinegar, olive oil, and mayo.
• Using an immersion blender, food processor, or whisk puree until smooth.
• Add the Parmesan and blend again to incorporate the cheese.
• Season to taste with salt and pepper.
• Pour into a jar, screw on the lid, and store in the fridge until you are ready to add it to a salad.
• To assemble your Caesar salad: add chopped romaine to a bowl, then add shredded Parmesan, croutons, and drizzle with Caesar dressing. Toss to coat and serve.

Notes

Adapted from Small Victories by Julia Turshen.  

Feel free to substitute white wine vinegar or sherry vinegar in the recipe. 

In a small bowl or jar, add the garlic, anchovies, lemon juice, vinegar, olive oil, and mayo.

I like to use Duke’s mayo because it is creamier and richer. 

You can use anchovy filets for this recipe or take a shortcut like I did and just use anchovy paste. 

Using an immersion blender, food processor, or whisk puree until smooth.

Add the Parmesan and blend again to incorporate the cheese.
Season to taste with salt and pepper.

Pour into a jar, screw on the lid, and store in the fridge until you are ready to add it to a salad.

To assemble your Caesar salad: add chopped romaine to a bowl, then add shredded Parmesan, croutons, and drizzle with Caesar dressing. Toss to coat and serve.

We enjoyed ours we a bowl of red beans and rice with sausage for dinner.

Here are today’s #BrunchWeek recipes:

• Caramel Simple Syrup from Tara’s Multicultural Table
• Chipotle Tacos de Papa from Magical Ingredients
• Creamy Caesar Salad Dressing from For the Love of Food
• Guava and Cream Cheese Pastelitos from Karen’s Kitchen Stories
• Hibiscus Lemonade from Art of Natural Living
• Key Lime Curd Mousse from A Kitchen Hoor’s Adventures
• Lemon Poppy Seed Cheesecake Muffins from The Spiffy Cookie
• Orange Cream Scones from Hezzi-D’s Books and Cooks
• Peanut butter, Bacon and Banana Stuffed Waffles from Jolene’s Recipe Journal
• Spreadable Whipped Cream Cheese (for bagels) from Palatable Pastime

The post Homemade Creamy Caesar Salad Dressing appeared first on For the Love of Food.

I want to eat your BRAINS!

This spooky zombie inspired meal is a gross out- but absolutely delicious- brunch casserole you have got to try this Halloween season! 

Even better- today is National Cinnamon Roll Day so here’s another reason to bake and celebrate!

Welcome to Day 2 of HalloweenTreatsWeek !

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make sure to check out all of the fun Halloween recipes that we’re sharing this week!

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Cinnamon Roll Brains Casserole

Ingredients

• 2 17 oz rolls Pillsbury Grands Cinnamon Rolls I like Pumpkin Spice flavor
• Red food coloring

Instructions

• Preheat oven to 350 degrees.
• Spray a large round baking dish with non stick spray.
• Open cinnamon rolls packages and remove cream cheese icing and set aside.
• Unroll each of the cinnamon rolls and fold them up in a zig zag pattern on one side of the baking dish.
• Leaving a space in the center to separate sides of the brain,  repeat on the other side with the remaining cinnamon rolls.
• Bake for 30 minutes or until golden brown.
• Meanwhile, I leave the icing on the stove to warm up and melt while the rolls are baking.
• A few minutes before the rolls are done add 1 or 2 drops of red food coloring into the icing and mix with a toothpick until light pink.
• Remove the cinnamon rolls from the oven and immediately frost and drizzle with the pink icing.
• Serve warm as a pull apart casserole for brunch!

I’ve always been a fan of Pillsbury Grands Cinnamon Rolls and Biscuits. They are the best!

You can use original cinnamon rolls with cream cheese icing or the seasonal flavor: Pumpkin Spice!

Open cinnamon rolls, remove icing, and unroll all the rolls. 

Unroll each of the cinnamon rolls and fold them up in a zig zag pattern on one side of a greased round baking dish.

Leaving a space in the center to separate sides of the brain, repeat on the other side with the remaining cinnamon rolls. 

Bake for 30 minutes at 350 degrees. 

If you can’t fit all your unrolled cinnamon rolls in the dish simple bake the one or two extras in a small dish for an individual treat!

Meanwhile, I leave the icing on the stove to warm up and melt while the rolls are baking.

A few minutes before the rolls are done add 1 or 2 drops of red food coloring into the icing and mix with a toothpick until light pink.

What is better than warm cinnamon rolls with gooey cream cheese icing?!

Remove the cinnamon rolls from the oven and immediately frost and drizzle with the pink icing.  

Warm and ready to eat!

Serve warm as a pull apart casserole for brunch!

Make sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Raw Meat Halloween Rice Krispie Treats from Big Bear’s Wife
• Vampire Brownie Bites from Semihomemade Recipes
• Rice Krispies Brains from Fresh April Flours
• Petri Dish Jello Shots from Sweet ReciPEAs
• Sally Stitches Sugar Cookies from Best Cookie Recipes
• Cookies and Cream Spider Cupcakes from Jen Around the World
• Cinnamon Roll Brains Casserole from For The Love of Food

The post Cinnamon Roll Brains Casserole #HalloweenTreatsWeek appeared first on For the Love of Food.

Happy BrunchWeek!

This creamy concentrated coffee is a popular morning drink in our house.

My husband especially enjoys rich and potent coffee so I call this signature beverage of his Dad’s Dalgona Coffee.

If you are a coffee lover too, give this delicious and easy four ingredient drink a try.

The Coffee Connoisseur himself mixing up a delicious Dalgona Coffee.

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Dad's Dalgona Coffee

Makes 1 large 16oz drink

Ingredients

• 2 tbsp sugar I use turbinado
• 1 cup milk
• 2 tbsp instant coffee I prefer Trader Joe's or Nescafe
• 2 tbsp boiling water
• ice optional

Instructions

• Add sugar, water, and coffee to a measuring cup or small bowl.
• Using a milk frother or whisk, mix until creamy and thickened.
• If you want to add ice add 4-5 cubes to your glass first.
• Pour in cold milk.
• Now spoon on the creamy coffee mixture on top.
• Serve with a spoon to stir and enjoy.

For this recipe you will need 2 tbsp of instant coffee. Here are a few of my favorites. 

I prefer Trader Joe’s and my husband likes Nescafe the best. 

You also need 2 tbsp sugar. Any sugar will work but I prefer turbinado.

Add sugar, water, and coffee to a measuring cup or small bowl. 

Mix well using a milk frother or whisk.

Mix until thickened and creamy. This may take a minute or two. 

Now time to assemble your drink. 

If you want to add ice, add 4-5 cubes to your glass first.

Pour in one cup cold milk. 

Now spoon on the creamy coffee mixture on top.

 Serve with a spoon to stir and enjoy. 

Enjoy Dad’s Dalgona Coffee and Happy BrunchWeek!

Tuesday #BrunchWeek Recipes

Beverages

• Dad’s Dalgona Coffee from For the Love of Food
• Easy Frozen Blueberry Peach Bellini from Love & Confections

Appetizers and Salads

• Sweet Sausage Rolls from A Day in the Life on the Farm

Breads, Grains, and Cereals

• Blackberry Cream Cheese Biscuits from Jen Around the World

Egg Dishes

• Breakfast Tostado from Palatable Pastime
• Spring Onion and Asparagus Quiche from Jen Around the World

Desserts

• Strawberry Lemonade Macaron from A Kitchen Hoor’s Adventures

The post Dad’s Dalgona Coffee #BrunchWeek appeared first on For the Love of Food.

Mother’s Day is this weekend and what Mom doesn’t like brunch, right?!

This delicious collection of over 175 amazing brunch recipes is all you need to cook a tasty feast for the special Moms in your life! 

Entrees:

1. Very Berry Vanilla Crepes with Raspberry Sauce – For the Love of Food

2. Brioche Breakfast Toast with Bacon, Egg, and Chipotle Aioli – Craving California

3. Peanut Butter and Jelly French Toast Casserole – Grits and Gouda

4. Heart Shaped Breakfast Charcuterie Board – For the Love of Food

5. Bacon Spinach Grilled Cheese – Garden in the Kitchen

6. Stuffed Croissants Breakfast Boats – Budget Delicious

7. Biscuit and Sausage Gravy Casserole – For the Love of Food

8. Oven Baked Eggs in Bread – My Kitchen Love

9. Sausage Tater Tot Breakfast Casserole – Joyous Apron

10. Bacon Cheddar Mini Quiche – For the Love of Food

11. Simple Dutch Pancake – Two Kooks in the Kitchen

12. Blueberry Lemon Ricotta Pancakes – Joyous Apron

13. Sheet Pan Breakfast Pizza – Crayons and Cravings

14. Cheesy Egg and Bacon Breakfast Wreath – For the Love of Food

15. Lemon Blueberry Greek Yogurt Pancakes – Dishes with Dad

16. Sheet Pan Pancakes – Love from the Oven

17. Turkey Florentine Quiche – For the Love of Food

18. Biscoff Donuts – Gimme that Flavor

19. Brunch Souffle Quiche – For the Love of Food

20. Bacon, Sausage & Egg Biscuit Cups – Salty Canary

21. Healthy Breakfast Tacos with Black Beans and Eggs – Killing Thyme

22. Sheet Pan Breakfast Sandwiches – A Beautiful Mess

23. Healthy and Hearty Breakfast Casserole – For the Love of Food

24. Berry Peach Chickpea Flour Breakfast Crisp – The Full Helping

25. Bailey’s French Toast – Tao of Spice

26. Baked Eggs With Ham and Cheese in Toast – Chocolate Moosey

27. Easy Giant Cinnamon Roll – For the Love of Food

28. Toasted Coconut Pancakes – Two Peas and Their Pod

29. Crockpot Breakfast Casserole – Well Plated

30. Electric Skillet Chocolate-Hazelnut Stuffed French Toast – In the Kitch

31. Overnight Eggs Benedict Casserole with Creamy Hollandaise – For the Love of Food

32. Sheet Tray Pancakes with Peaches and Strawberries – Pure Wow

33. Easy Lemon Ricotta Pancakes – Went There 8 This

34. Skinny Huevos Rancheros Breakfast Enchiladas – Ambitious Kitchen

35. Lobster and Potato Hash with Hollandaise Sauce – For the Love of Food

36. French Toast Sticks – Pure Wow

37. Cheesy English Muffins with Smoky Balsamic Red Pepper Compote and Fried Eggs – An Edible Mosaic

38. Spicy Pimento Cheese Omelet – For the Love of Food

39. Key Lime Pie Pancakes – Peas and Crayons

40. Berries and Cream Crepes – Like Mother Like Daughter

41. Monte Cristo Breakfast Casserole – Cooking with Carlee

42. Loaded Hashbrown Waffles – For the Love of Food

43. Eggs Benedict Breakfast Bake – Foodtastic Mom

44. Egg White Smoked Salmon Wrap with Goat Cheese and Spinach – Killing Thyme

45. Bananas Foster Pancakes – The Littlest Crumb

46. Breakfast Banana Splits with Homemade Peanut Butter Granola – For the Love of Food

47. Chocolate Strawberry Banana Baked Oatmeal – A Dash of Megnut

48. Vegan French Toast Casserole – Rainbow Nourishments

49. Croissant French Toast Bake – Hungry Healthy Happy

50. Carrot Cake Yogurt Waffles – For the Love of Food

51. Best Buttermilk Waffles – Recipes from a Pantry

52. Strawberry Overnight Oats – An Edible Mosaic

53. Make Ahead Brioche French Toast Breakfast Casserole – A Peachy Plate

54. Crock-Pot Overnight Breakfast Apple Crisp – For the Love of Food

55. Verdes with Roasted Tomatillo Salsa – My Bueno Cookbook

56. Easy Sausage, Egg, and Crescent Roll Casserole – The Quick Journey

57. Brioche French Toast Casserole with Mango-Coconut Sauce – Rachael Hartley Nutrition

58. Asparagus Quiche with Sweet Potato Crust – Happy Kitchen

59. Pineapple Upside-Down Pancakes – For the Love of Food

60. Asparagus Mushroom Gluten-Free Quiche – What A Girl Eats

61. The Ultimate Bagel Breakfast Sandwich – Went There 8 This

62. Chocolate Crepes – Like Mother Like Daughter

63. Steak and Asparagus Eggs Benedict with Spicy Hollandaise – For the Love of Food

64. Berries ’N Cream French Toast Casserole – Garden in the Kitchen

65. Strawberry Banana French Toast Bake – Chocolate Moosey

66. Creamy Crab Quiche – For the Love of Food

67. Lemon Poppy Seed Pancakes – Natalie’s Health

68. Raspberry Coconut French Toast Casserole – We Are Not Martha

69. Easy and Delicious German Oven Pancakes – The Ashcroft Family Table

70. Magnolia’s Best Ever Coffee Cake – For the Love of Food

71. Smoked Salmon, Avocado, & Ricotta Frittata – Mashup Mom

72. Fluffy Baked Blueberry Buttermilk Pancakes – The Kitchen is My Playground

73. Blintz Souffle With Blueberry Sauce – What A Girl Eats

74. Brunch Quiche Lorraine – For the Love of Food

75. Breakfast Sliders – Love from the Oven

76. Chorizo and Egg Breakfast Casserole – Weekend Craft

Sides:

1. Baked Brie with Cashews and Raspberry Jam – For the Love of Food

2. Air Fryer French Toast Sticks – Recipes from a Pantry

3. Pecan Grape Salad – For the Love of Food

4. Avocado Burrata Toast – A Dash of Megnut

5. Homemade Acai Bowl – The Suburban Soapbox

6. Make-Ahead Banana Coffee Cake – My Baking Addiction

7. Raspberry Chocolate Tart – Bright Eyed Baker

8. Vegan Peanut Butter Banana Muffins – Addicted to Dates

9. Peanut Butter Banana Baked Oatmeal – Haute and Healthy Living

10. Florida Orange Breakfast Bread – For the Love of Food

11. One-Bowl Lemon Blueberry Yellow Squash Muffins – Grits and Gouda

12. Air Fryer Bacon Wrapped Smokies – The Typical Mom

13. Strawberry Banana Muffins – The Rising Spoon

14. Brown Sugar Bacon Twists – For the Love of Food

15. Chia Pudding with Granola and Berries – A Dash of Megnut

16. Easy Rotisserie Chicken Salad – The Quick Journey

17. Easy Air Fryer Apple Pie Bombs – Grits and Gouda

18. Pecan Applesauce Breakfast Bread – For the Love of Food

19. Challah Bread Pudding with Blueberries and Peaches – OMG Yummy

20. Blueberry Cheesecake Bars – Little Sunny Kitchen

21. Bisquick Blackberry Monkey Bread – Coffee with Us 3

22. Strawberry Rhubarb Breakfast Bread – For the Love of Food

23. Egg Custard Pie – Platter Talk

24. Strawberry Rolls – Sweet and Savory Meals

25. Easy Berry and Cream Cheese Pastries – Delicious on a Dime

26. Baked Brie Cheese with Orange Fig Spread and Toasted Pistachios – For the Love of Food

27. Ginger Glazed Blueberry Scones – Swirls of Flavor

28. Easy Bruschetta – The Belly Rules the Mind

29. Pepper Jack Egg White Bites with Bacon & Veggies – Julia’s Simply Southern

30. Vegan Blueberry Muffins – Rainbow Nourishments

31. Chocolate Chip Coconut Coffee Cake – Creations by Kara

32. Oven Cooked Bacon – Foxes Love Lemons

33. Nordic Egg Salad – Kendell Kreations

34. Springtime Ambrosia Fruit Fluff – For the Love of Food

35. Cinnamon Roll French Toast Casserole Cups – Confessions of a Fit Foodie

36. Blood Orange English Scones – Kendell Kreations

37. Breakfast Lovers Deviled Eggs – For the Love of Food

38. Orange Velvet Pound Cake – Eating Gluten and Dairy Free

39. Whole Orange Greek Yogurt Muffins with Cranberry – Cooking in Chinglish

40. Oatmeal Breakfast Cookies – Salt and Baker

41. Chickpea Avocado Toast – Natalie’s Health

42. Yogurt Streusel Muffins – For the Love of Food

43. Bob Evans Cherry Bread – The Monday Box

44. Banana Muffins with Nutella – The Fast Recipe

45. Blackberry Scones – Sweet and Savoury Pursuits

46. Slow Cooker Cinnamon Fried Apples – For the Love of Food

47. Perfect Cucumber Sandwiches – Christina’s Cucina

48. Peach Compote – Keep Calm and Eat Ice Cream

49. Chocolate Banana Bread Pudding – Swirls of Flavor

50. Savory Bacon and Gouda Bread Pudding – For the Love of Food

51. Brûléed Grapefruit – Bon Appeteach

52. Air Fryer Cranberry Brie Bites – Chunky in Kentucky

53. Flower Pot Muffins with Candy Roses – For the Love of Food

54. Grape Salad with Pineapple – Julia’s Simply Southern

55. Strawberry Cheesecake French Toast Bake – Cheesecake It Is

56. Baked Mascarpone Tart – Dani’s Cookings

57. Overnight Bread Pudding Breakfast Casserole – For the Love of Food

58. Savoury Bread and Butter Pudding – Great British Recipes

59. Asparagus Bacon Rollups – For the Love of Food

60. Lemon Crepes – 365 Days of Baking and More

61. Southern Honey Butter Cream Biscuits and Chocolate Gravy – For the Love of Food

62. Blackberry Cheese Danish – Quiche My Grits

63. Easy Brunch Board – Cutefetti

64. Blackberry Cobbler Trifle – Coffee with Us 3

65. Cinnamon Roll Pull Apart Cake – For the Love of Food

66. Fruit Salad with Brown Sugar Glaze – Swanky Recipes

67. Lemon Ricotta Muffins with Almond Glaze – My Sequined Life

68. Strawberry Chia Amaranth Parfait – Kiip Fit

69. One Bowl Chocolate Chip Banana Bread – Rich and Delish

70. Overnight Blueberry Waffle Breakfast Bars – Averie Cooks

71. Double Chocolate Scones – A Virtual Vegan

72. Mini Lemon Poppy Seed Donuts – Homemade Interest

73. Best Ever Tropical Fruit Salad – The Low Roasted Italian

74. Chocolate Chia Pudding Trifle – Dani’s Cookings

Drinks:

1. Tiramisu Cold Brew Coffee – For the Love of Food

2. Raspberry Rhubarb Rose Spritz – Justine Celina

3. Orange Strawberry Mimosas – Confessions of a Fit Foodie

4. Virgin White Sangria Punch – For the Love of Food

5. Mango Milkshake – I Knead to Eat

6. Berries and Cream Coffee Frappe – For the Love of Food

7. Restaurant-Style Bloody Mary – Pook’s Pantry

8. Grapefruit Sunrise Cocktail – Mom 4 Real

9. Rossini Cocktail – Saporito Kitchen

10. Brown Sugar Banana Smoothie – The Ashcroft Family Table

11. Southern Fruit Iced Tea – For the Love of Food

12. Brunch Mimosa – Luci’s Morsels

13. Boozy Whipped Coffee – 40 Aprons

14. Sparkling Strawberry Peach Punch – For the Love of Food

15. Easy Brunch Micheladas – A Night Owl Blog

16. Non-Alcoholic Sunshine Berry Spritzer – Liz On Call

17. Frozen Irish Coffee – For the Love of Food

18. Vodka Morning Cocktail – Scrappy Geek

19. Triple Citrus Kombucha Fizz with Salty Chili Sugar – How Sweet Eats

20. Sparkling Ginger Citrusade (Non-Alcoholic) – The Little Epicurean

21. Kid Friendly Colorful Mocktail – A Worthey Read

22. Refreshing Peach Iced Tea – For the Love of Food

23. Sparkling Grapefruit Party Punch – Liz On Call

24. Caramel Apple Iced Tea – For the Love of Food

25. Easy Brunch Punch – Stockpiling Moms

26. Peach Bellini Mocktail – Liz On Call

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