Caramel / Brown Butter Frosting

Makes enough for one 8-inch cake

* 12 tablespoons (1 1/2 sticks) unsalted butter
* 1 package (16 ounces) confectioners' sugar
* 1/2 cup heavy cream, plus more if needed
* 1 tablespoon pure vanilla extract
* Pinch of salt

Directions

1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, add confectioners' sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth. If frosting seems too thick, stir another tablespoon cream into the mixture.

http://www.marthastewart.com/recipe/caramel-frosting

Merm's Going Away Party

Mini cheesecakes / mini brownies
Hummus and salsa with chips
Crackers and cheese (smoked gouda, pepper jack)
Olives
Apples with Caramel Sauce

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Caramel Sauce
Ina Garten

Ingredients

* 1 1/2 cups sugar
* 1/3 cup water
* 1 1/4 to 1 1/2 cups heavy cream
* 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract

Directions

Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.

Brunch Recipes for Jill

Mini Frittatas
Giada De Laurentiis

Yield: about 40 mini frittatas

Ingredients

* Nonstick vegetable oil cooking spray
* 8 large eggs
* 1/2 cup whole milk
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon salt
* 4 ounces thinly sliced ham, chopped
* 1/3 cup freshly grated Parmesan
* 2 tablespoons chopped fresh Italian parsley leaves

Directions

Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

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Monkey Bread

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
1 Hr

Original Recipe Yield 1 10 inch tube pan

Ingredients

* 3 (12 ounce) packages refrigerated biscuit dough
* 1 cup white sugar
* 2 teaspoons ground cinnamon
* 1/2 cup margarine
* 1 cup packed brown sugar
* 1/2 cup chopped walnuts (optional)
* 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

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Easy Sausage Strata

Prep Time:
20 Min
Cook Time:
1 Hr 10 Min
Ready In:
10 Hrs

Original Recipe Yield 8 servings

Ingredients

* 1 pound pork sausage
* 6 (1 ounce) slices bread, cubed
* 2 cups shredded Cheddar cheese
* 6 eggs
* 2 cups milk
* 1 teaspoon salt
* 1 teaspoon ground dry mustard

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
3. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
4. Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 401 | Total Fat: 27.3g | Cholesterol: 226mg