Written by: Teresita Corporan
Fuzionistas, are you hosting a brunch for #SundayFunday and you have no idea what to make. Have no fear my dear and try these easy breezy recipes.
What’s a #SundayFunday without dessert and liquor!
What’s even better is a Bailey’s brownie, it’s so easy you’ll be upset you didn’t think of this idea yourself sooner. Grab your favorite box of brownie mix and simply replace the water for Bailey’s and follow the box instructions. Let the brownie cool off for 15 minutes and top it off with your favorite ice cream. P.S. Save some Baileys to top the ice cream off with.
What’s better then turning on the oven setting the timer and having a quiche done right before your eyes.
6 hard-cooked eggs
6 prebaked puff-pastry shells
1 1/2 tablespoons chopped fresh parsley
1/3 cup grated Fontina cheese
1. Slice eggs crosswise and place 1 in each prebaked puff-pastry shells (found in the frozen-food section).
2. Top with fresh parsley and grated Fontina cheese.
3. Bake at 400° F until the cheese melts (about 5 minutes).
4. Garnish each tiny quiche with crumbled bacon, if desired.
This is a NO oven needed quick recipe.
Fresh mozzerella and tomato with balsamic glaze.
1 container of fresh mozzarella pearls (16 oz.)
1 container of cherry yellow or red tomatoes
Basil leaves (optional)
Balsalmic glaze (Can be found in Williams Sonoma)
Alternate mozzarella, basil and tomato on toothpick. Drizzle some balsamic glaze and enjoy!
Have you ever had a cold soup….. What are you waiting for? Not only is it delicious but I almost took my best friend girlfriend away from him with this Southwestern corn and shrimp soup recipe. All you need is a blender. Recipe is from Martha Stewart.
4 packages (10 ounces each) frozen corn kernels, thawed
1 cup low-fat yogurt
1 cup milk
1/3 cup fresh lime juice (from 2 or 3 limes)
1 teaspoon ground coriander
Pinch cayenne, pepper
1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
Coarse salt and ground pepper
1 cup grape tomatoes, halved
1 avocado, halved, pitted, peeled, and diced
In a blender, working in two batches, puree corn, yogurt, milk, limejuice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
Serve garnished with tomatoes, avocado, and reserved whole shrimp.