As you well know, we Bitches dine out a lot. We’re so busy working hard, playing hard and brunching hard that we rarely spend long enough in the kitchen to create a full meal.
But, every now and then, a home cooked meal is in order. And, there’s no better occasion than Easter to spend time with your friends and family around a table filled with good food. This Easter, my good friend Julie hosted some of our closest friends for a potluck patio brunch.
The spread included an Easter ham, bacon, yogurt parfaits, mac n’cheese, mini frittatas, deviled eggs, cinnamon rolls, and, of course, mimosas and Bloody Marys.
Sadly, to be honest, the cinnamon rolls I baked weren’t even home-made. (Excuse: I was in the middle of finals and moving). They’re from my favorite bakery, Immaculate Baking Company, a North Carolina-based company that focuses on all-natural, from-scratch baked goods free of artificial crap and trans fats.
Immaculate Baking Co. is my go-to for baked goods in a hurry—the organic break and bake cookies, blueberry scones, and cinnamon rolls are delicious, quick, easy, and, best of all, made with all natural ingredients. The company also gives back to the community by founding and supporting the Folk Art Foundation.
So, there you have it—my dirty little secret (and a helpful hint). Next time you want to trick someone into thinking you’ve made all-natural blueberry scones or cinnamon rolls from scratch (it’s worked for me twice)—pick up something from Immaculate Baking Company from the freezer section at Whole Foods.
The other ladies, who are far less hopeless than I, are busy girls as well. However, they managed to whip up delicious brunch dishes from what turns out to be surprisingly simple recipes. Here are their secrets, below.
Our lovely hostess Julie made the most adorable greek yogurt parfaits in her precious new parfait glasses. An easy way to impress your guests without cooking a thing.
Laura made mini cupcake quiches, recipe below.
Laura’s Mini Cupcake Quiches
– 4 large eggs + 1 cup egg whites
– 2/3 cup skim milk
– 1/2 cup 1% cottage cheese
– 1 1/4 cup reduced fat cheddar
– 1/2 large red bell pepper
– 3/4 cup fresh spinach
– pinch salt, pepper, garlic powder
Pre-heat oven to 350 degrees. Whip eggs; gradually add milk, cottage cheese, and shredded cheddar. Finely chop red pepper and spinach, add to mix. Spray mini cupcake pans, fill to top. Bake for 45 minutes or until each is firm to the touch.
Lindsey brought delicious deviled eggs, recipe below.
Lindsey’s Healthier Deviled Eggs
– 12 eggs
– 1/2 cup olive oil mayonaise
– Salt and pepper
– Dijon mustard
Put 6 eggs in pan and fill with cold water 1 inch above eggs. Bring to a boil and immediately turn heat off, cover, and let eggs sit for 15 min. Rinse eggs under cold water. Peel eggs, cut in half, and place cooked yolks in bowl. Add 2 tablespoons dijon mustard and 1/2 cup low fat mayonaise. Season with salt, pepper, and paprika. Mix all ingredients and place in piping bag. Pipe into egg whites. Sprinkle with chives.
Hilary made scrumptious mac n’cheese, recipe below.
Hilary’s No Skinny Girl Mac n’ Cheese
– 12 oz – sharp, shredded cheddar cheese
– 16 oz – Elbow macaroni
– 1 can of evaporated milk (or 1.5 cups of half/half)
– 2 beated eggs
– 4 tablespoons of butter
Boil noodles, drain, set noodles in casserole dish. Mix remaining ingredients: milk, eggs, cheese and butter in. Sprinkle with more cheese and crackers, make it real mac ‘n cheesy. Bake at 350 for 45 minutes or until brown.