Try Our Brunch Favorites

Looking for an easy but festive holiday party idea? Try brunch. It's more casual than supper, and with these flavor-packed recipes and simple decorations, you'll create a relaxed and joyful celebration worthy of the season.

Several folks from our Southern Living Foods staff shared their favorite brunch recipes as a gift to our readers. Whether you're new to cooking or a seasoned pro, there's something for everyone. Make-ahead options and hand-off cooking and baking allow you to have more time to spend with family and friends. Happy holidays.

Relax. These a get-together.

BREAKFAST ENCHILADAS

MAKES 6 TO 8 SERVINGS

PREP: 20 MIN., COOK: 10 MIN., BAKE: 30 MIN.

Associate Foods Editor Mary Alien Perry likes the make-ahead ease of this casserole. Prepare the recipe, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes; bake as directed. Tip: Make the Cheese Sauce before scrambling the eggs so the sauce will be ready to add at the proper time.

1 (1-pound) package hot ground pork sausage

2 tablespoons butter or margarine

4 green onions, thinly sliced

2 tablespoons chopped fresh cilantro

14 large eggs, beaten

¾ teaspoon salt

½ teaspoon pepper

Cheese Sauce (see page 84)

8 (8-inch) flour tortillas

1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños

Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

COOK sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

MELT butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1½ cups Cheese Sauce and sausage.

SPOON about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.

BAKE at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Cheese Sauce:

MAKES ABOUT 4 CUPS

PREP: 10 MIN., COOK: 8 MIN.

1/3 cup butter

1/3 cup flour

3 cups milk

2 cups (8 ounces) shredded Cheddar cheese

1 (4.5-ounce) can chopped green chiles, undrained

¾ teaspoon salt

MELT butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, I minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.

BRUNCH PUNCH

MAKES ABOUT 3 QUARTS

PREP: 5 MIN., CHILL: 2 HRS.

Test Kitchens professional Angela Sellers recommends chilling the juices before stirring together, eliminating the need for additional time in the refrigerator.

1 (46-ounce) can pineapple juice

3 cups orange juice

2 cups cranberry juice

¾ cup powdered sugar

¼ cup lime juice

Garnishes: fresh mint leaves, lime slices, orange slices, cranberries

STIR together first 5 ingredients. Cover and chill 2 hours. Stir before serving. Garnish, if desired.

BASIC BUTTERY BISCUITS

MAKES ABOUT 2 DOZEN

PREP: 10 MIN., BAKE: 9 MIN.

Rebecca Kracke Gordon of our Test Kitchens keeps a dozen or two of these tasty gems in the freezer for drop-in company.

2¼ cups all-purpose baking mix

1/3 cup buttermilk

6 tablespoons unsalted butter, melted and divided

STIR together baking mix, buttermilk, and 5 tablespoons melted butter just until blended.

TURN dough out onto a lightly floured surface, and knead 1 to 2 times. Pat to a ½-inch thickness; cut with a 1 ½inch round cutter, and place on lightly greased baking sheets.

BAKE at 450° for 7 to 9 minutes or until lightly browned. Brush tops evenly with remaining 1 tablespoon melted butter.

NOTE: For testing purposes only, we used Bisquick all-purpose baking mix.

TO MAKE AHEAD: Freeze unbaked biscuits on a lightly greased baking sheet 30 minutes or until frozen. Store in a zip-top plastic freezer bag up to 3 months. Bake as directed for 8 to 10 minutes.

CRANBERRY-ORANGE-GLAZED BISCUITS: Decrease baking mix to 2 cups plus 2 tablespoons. Add '/2 cup chopped dried cranberries to baking mix. Prepare dough, and bake as directed. Omit 1 tablespoon butter for brushing biscuits after baking. Stir together 6 tablespoons powdered sugar, 1 tablespoon orange juice, and ¼ teaspoon grated orange rind. Drizzle evenly over warm biscuits.

TO MAKE AHEAD: Freeze unbaked biscuits on a lightly greased baking sheet 30 minutes or until frozen. Store in a zip-top plastic freezer bag up to 3 months. Bake as directed for 8 to 10 minutes or until lightly browned. Proceed with recipe as directed.

NUT BREAD

MAKES 1 LOAF

PREP: 15 MIN.; BAKE: 1 HR., 15 MIN.

Assistant Test Kitchens Director James Sehend learned this recipe from his mom, who bakes her bread in coffee cans.

3 cups all-purpose flour