Potluck brunch ideas

[Anonymous]

I need to take a dish to a potluck brunch. This is a regular thing, so I've kind of exhausted my normal recipes over the past several months. I would love any suggestions you have for something that is easy, fast, and won't require too many ingredients!

[Anonymous]

Sweet or savory? And what kinds of recipes have you been making so far?
Off the top of my head, I'd say strata or quiche if savory, or sticky buns/ Melissa Clark's Gooey Butter Cake if sweet.
And, since brunch can sometimes be a fat-fest, this winter fruit salad is great too. I've made it for many brunches and it's always a hit.
http://www.nytimes.com/recipes/1834/Winter-Fruit-Salad.html

[Anonymous]

Anonymous wrote:I need to take a dish to a potluck brunch. This is a regular thing, so I've kind of exhausted my normal recipes over the past several months. I would love any suggestions you have for something that is easy, fast, and won't require too many ingredients!

Do you want a dish that is served (e.g. quiche), hand-food (e.g. biscuits), served hot/cold, do you have means to reheat? Give us some suggestions for things you've done in the past so we have a general idea of what you're looking for.

[Anonymous]

I'll take anything - savory or sweet. I've taken quiche, biscuits and jam, strada, muffins, fruit salad, and pasta salad in the past. It just has to be easily transportable and something that can be served at room temperature.

[Anonymous]

I like this
Stuffed Possum

1 possum (whole)
1 qt. cold water
1/8 cup salt
5 beef bouillon cubes
2 bay leaves
3 celery stalks (chopped)
2 onions (sliced)
1 bag packaged stuffing

Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done.

[Anonymous]

Anonymous wrote:I like this
Stuffed Possum

1 possum (whole)
1 qt. cold water
1/8 cup salt
5 beef bouillon cubes
2 bay leaves
3 celery stalks (chopped)
2 onions (sliced)
1 bag packaged stuffing

Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done.

What is wrong with people?

[Anonymous]

Deviled eggs.
Mini bagels, spread a little whipped cream cheese and add a small slice of smoked salmon (Lox) on

Another favorite (I posted this once before and someone called it "oooh...fat, salt and starch...yum." but they really are good, just not healthy):
Take refrigerator croissants. Unroll. Spread a thin layer of butter or Crisco on. Sprinkle lightly with salt. put a little bit of chopped scallions and diced Virginia country ham. Individually roll each croissant. Bake according to the instructions on the croissant label until golden brown. Good hot or room temp.

[Anonymous]

I made this french toast for brunch this weekend and it was AMAZING, my guests destroyed it. It holds its heat really well, especially if you have one of those insulated carriers for casserole pans.

http://thepioneerwoman.com/cooking/2012/08/baked-french-toast/

Here are my mods, and I think they are a MUST, or else the recipe will be way too rich!

-Use 2% milk not whole
-cut the sugar in the batter in half
-unse only a half stick of butter on the top
-Add fresh ground nutmeg to the batter and the topping
-Add pecans to the topping
-Add cinnamon to the batter

[Anonymous]

Biscuits and ham.

Better yet, biscuits and Virginia country ham.

And really spicy mustard.