Tuesday, July 1, 2014

"Summer is Here!" Brunch


In our family, we don't need a big reason to celebrate. Of course, we love to celebrate the big things like birthdays and holidays. But, I love to throw little celebrations too! A few weeks ago, we had a "Summer is Here!" brunch to ring in the new season. Nothing huge - just our family and a few fun treats.


I filled the menu with bright, fun, summery dishes. Some recipes I created, and some I found on Pinterest.

Sugar Cookie Fruit Pizza


It seems like fruit pizza is everywhere these days. I made ours the super simple way...

-Spread 1 tube of sugar cookie dough into a circle on a pizza pan.  Bake 10-15 minutes, until just starting to brown at the ends.
-Mix 1 (small) tub of whipped topping (light works fine), 1 cup powdered sugar, and 8oz cream cheese.  Spread on the (cooled) sugar cookie.
-Top with your favorite fruits!  We used kiwi, raspberries, mandarin oranges, blueberries, and strawberries.

Blueberry Cheesecake Salad


The idea for Blueberry Cheesecake Salad came to me from this recipe.  I just changed it up a little!

Ingredients

1 tub blueberries
2 bananas, sliced (tossed in lemon juice)
1 cup mini marshmallows
1 pack powder cheesecake pudding mix
1 (regular) tub whipped topping
3 6oz cups lowfat blueberry yogurt

Directions

Mix together yogurt, whipped topping, and pudding mix. Refrigerate for 1 hour.

In a large bowl, mix together blueberries, banana slices, and marshmallows. Mix in pudding mixture once set. Serve immediately.

French Toast Bites


These French Toast Bites were great... the perfect bit of toast and fruit in one bite.

I used my French toast batter from this post.  Just tear French bread into small pieces, soak in the batter, and cook on each side for 3-4 minutes (until browned).  Then, assemble... fruit of your choice (we used raspberries), then toast pieces on a toothpick. Serve with syrup for dipping.

Sunrise Cups


I call these bad boys Sunrise Cups.  You might remember me making Sunshine Cups for Emma Ramey's First Birthday... these are similar, just modified for breakfast.

Ingredients

3 packs Fillo Shells
4 eggs
1/2 cup half and half
8oz sharp cheddar cheese
1 can Rotel, drained
8oz hot sausage

Directions

Cook sausage until browned and crumbly.  Drain.

Mix together eggs, half and half, cheese, Rotel, and sausage.  Spoon mixture into Fillo Shells.  Bake 15-20 minutes at 350 degrees.

Nutella Stuffed Crepes


We had Strawberry and Nutella Crepes, made with this recipe (such a great/easy crepe recipe!).  After making crepes, just spread Nutella on crepes and sprinkle chopped strawberries.  Then, fold in half twice (until you have a triangle).  Easy, pretty, and delicious!

Orange Creamsicle Smoothies


To top off our brunch, we had Orange Creamsicle Smoothies made with this recipe.  So yummy.

Summer Brunch Tablescape


I love how Dixie Ultra Moments® Tableware fit in perfectly with the "summery" theme I was trying to achieve.  The plates, napkins, and cups in this collection were gorgeously coordinated and provided just the "pop" I wanted for the table.

Summer Brunch Tablescape

I used a little bit of leftover ribbon to tie the napkins around the cutlery, and I was set!  Couldn't be easier to decorate a table for any occasion.

Summer Brunch Tablescape

This set of tableware really helped me take care of the little details so I could enjoy our little moment!

Not only are Dixie Ultra Moments® plates beautiful, but they're durable. Their 8-sided construction, deep rim, and Soak Proof Shield® are strong enough to hold up for any gathering or party.  You really can "Celebrate with Style and Strength™!"

You can find more information about Dixie Ultra Moments® Tableware at the websiteFacebookTwitter, Instagram or Pinterest pages.


The food and decor was great, but I loved celebrating what was really special - spending another season with this girl.


We talked, ate, and enjoyed each other's company.  It was a really fun time!

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Disclaimer: This post was in partnership with BlogHer for Dixie Ultra Moments® Tableware. All opinions, tips, and photos are my own.