Host a Holiday Greeting Card Party

• Who has been on your holiday card list the longest?
• Who lives the farthest away on your list?
• When did you first start sending your own holiday cards?
• How do you display holiday cards?
• What is your favorite holiday song?
• What is your most cherished holiday decoration?
• What is your favorite holiday tradition?
• What do you hate about the holidays?
• What is your most memorable holiday gift?
• Do you re-use gift bags? Wrapping paper?

Holiday Brunch Menu

	Over the holidays an easy way to entertain at home is hosting a brunch. This is also a great way 
to feed your overnight house guests. Below are three easy holiday brunch guest pleasers.

Banana Bread French Toast Casserole
    * 3 mashed bananas 
    * 6 eggs 
    * 1 banana

    * 1 Beer Bread Mix 
    * 1 1/2 cups milk 
    * 1 cup maple syrup
    * 3/4 cup milk 
    * 1/4 cup brown sugar

    * 1/2 cup chopped walnuts 
    * 1 tsp cinnamon
    * 1/4 cup sugar 
    * 1 tsp vanilla
1. Combine 3 mashed bananas, TSG Beer Bread, 3/4 cup milk, 1/2 cup chopped
walnuts and 1/4 cup sugar and bake according to Beer Bread package
directions.
2. Cut into 1” cubes when cool.
3. Combine 6 eggs, 1 1/2 cup milk, 1/4 cup brown sugar, 1 tsp cinnamon and 1 tsp
vanilla. Arrange bread cubes in greased 9”x13” baking dish, pour egg mixture
over top. Thinly slice 1 banana and place slices over top. Can be refrigerated at
this point overnight.
4. Bake at 375º for 30-40 minutes until egg mix is no longer liquid. Drizzle top with
maple syrup before serving.

Holiday Brunch Casserole Recipe

    * 4 cups frozen shredded hash brown potatoes
    * 1 pound bulk pork sausage, cooked and drained
    * 1/2 pound bacon strips, cooked and crumbled
    * 1 medium green pepper, chopped
    * 2 cups (8 ounces) shredded cheddar cheese, divided
    * 1 green onion, chopped
    * 1 cup reduced-fat biscuit/baking mix
    * 1/2 teaspoon salt
    * 4 eggs

    * 3 cups 2% milk

Directions
In a large bowl, combine the hash browns, sausage, bacon, green pepper, 1 cup cheese and onion. 
Transfer to a greased 13-in. x 9-in. baking dish. In another bowl, whisk the biscuit mix, salt, eggs and 
milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30-35 minutes or 
a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. 

Spinach & Feta Scramble
    * 6-8 Large eggs 
    * 2 Tbsp Spinach Dip Seasoning mix
    * 2 Tbsp minced scallion 

    * 1 cup crumbled feta
    * salt & pepper, to taste 
    * 1 cup diced ripe tomatoes
    * 1 Tbsp olive oil
1. Break the eggs into a medium-sized bowl and beat with a whisk until smooth.
Stir in the scallion, salt and pepper.
2. Place a 10” skillet over Medium heat. After several minutes, add the olive oil;
wait about 10 seconds, then swirl to coat the pan. Turn the heat up to Medium high,
add the Spinach seasoning and sauté for 2-3 minutes. Pour eggs into pan,
scrambling them slowly blending the spinach into the eggs.
3. When eggs are almost set, sprinkle in the feta. Continue scrambling slowly
allowing the cheese to melt slightly into the eggs. After about a minute, stir in
the tomatoes. Cook for just a few seconds longer, or until eggs are done to your
liking.