I was holding out on my New Year’s Brunch this year till today. I had friends coming in town and wanted to share it with them.
There were a couple of things on the menu that were outstanding: the greens (recipe later), the cinnamon rolls (recipe-sorta later), and the citrus salad (cut up pink grapefruit, oranges, kiwi, and pineapple).
We all enjoyed ourselves. Ham, grits (stone ground much better than quick cooking), eggs (I overcooked them – I hadn’t done them in muffin pans before, so I couldn’t quite tell they when they were done).
1 32 oz pkg of fresh turnip greens
1 lb pork sausage
1 pkg mushrooms (8 oz)
I started by cooking the greens in water for about 10 minutes. Then emptied out that water to get rid of the bitterness from the greens. Put them back on for about 45 minutes or until done.
In a pan, saute onions and sausage, till the sausage is almost done – add mushrooms, saute on low till you think they are done. Add them with the greens when ready to serve – so so good! I put them over the grits – great combination!
1 pkg reduced fat crescent rolls
brown sugar, white sugar, and cinnamon
10x sugar, milk, vanilla
Roll out the crescent rolls. Take apart in 4 rectangles, pinching closed the perforated seams. Sprinkle in sugars and cinnamon to your liking. Roll up tight. Cut into 5 pieces each roll. Do all of them. Put in 9 in cake pan well greased. Bake for about 12 minutes at 350 or until done. When done, mix up the sugar, vanilla, and milk into a paste and pour over. yummy! These were all gone! And they are bite size.