The Sweetest Thing's Sunday…. A Bride And Her Groom!

And A Wedding Day Brunch!

The hostesses and their daughters

The Bride and her life long best friends

It was a beautiful day and such a pretty setting for a wedding day brunch!

Egg Strata

 Yummy fruit kabobs

Jeanne's famous Chicken Salad!

 Sausage Balls

Banana Bread

Cheese Grits

 A quick pic before everyone got there…Holly and Lele and then let us join them!

 Love these girls!

Holly and Sarah Jane

The whole table with all of this yummy food!

Bacon Tomato Cups

Jeanne's Famous Orange Rolls!

The Bride and the Hostesses

Kelly and the beautiful Bride to be, Arrington!

The groom came late so as not to see the bride before the wedding…love this picture with his mom!

Of course the men began gathering in the den for football!

The "before" pic of the Strata…luckily I made 5 of them!

My assignment was the Egg Strata and the Bacon Tomato Cups…you really need to make both of these if you get the chance! They are both some of my favorite brunch foods!

Egg Strata With Dijon Wine Sauce

1 large loaf Pepperidge Farm French Bread

6 T melted butter

Ham slices to cover 2 casseroles ( 9 x 13 )

1/2 C chopped green onions

8 ozs. grated Swiss cheese

8 ozs. grated Monterey Jack cheese

16 eggs

3 1/4  C whole milk

1/2 C white wine

1 T dijon mustard

1/4 t ground black pepper

1/8 t ground red pepper

1 1/2 C sour cream

1 C Parmesan cheese

Cut bread into 1/2 inch slices and place in 2 greased 9 x 13 casserole dishes. Drizzle melted butter over the bread and then layer the ham, green onion and cheeses. Mix the eggs, milk, wine, mustard and peppers with a mixer until well blended. Pour over the bread, ham, onions and cheese. Spread the sour cream over both casseroles and cover with foil overnight. Bake at 325 degrees for one hour. Uncover and sprinkle both casseroles with the parmesan cheese. Bake for another 10-15 minutes or until done. 

Holly was a huge help making these!

Bacon Tomato Cups

1 10 oz. can rotel tomatoes, drained

1/2 C mayo

1 C grated Swiss cheese

1 t dried basil

8 sliced cooked and crumbled bacon

1/2 small onion, diced

1 10 oz. can refrigerated biscuits cut into 1/2's or 1/3's….

Mix the first 6 ingredients together in a bowl…make sure rotel is drained well. Cut biscuit dough into pieces to fit into and up the sides about half way of a miniature muffin tin. Put a small amount of rotel mixture into each tin filled with biscuit dough. Bake at 350 degrees for about 10 minutes…maybe 12! Cool for 5 minutes and remove from pan. So yummy!

Congratulation to Mr. and Mrs. Clay Collie! The wedding couldn't have been any prettier or more special than it was! 

Hope everyone is enjoying a relaxing Sunday…we sure are!