By Susan McClanahan

Christmas brunch, whether it be Christmas morning or on Christmas Eve, is one of our favorite traditions in our family. Ours is Christmas Eve, when we enjoy a nice brunch together, then sit together as a family and open all of our Christmas cards one at a time and read each one. Our children open every one and read them out loud and pass them on so we can look at the pictures and "ooh" and "ah" at how children have grown, and we talk about just how very blessed we are to have such a great family and wonderful friends.

I hope you have the opportunity to enjoy your Christmas traditions with family and friends, and may it include some delicious brunch foods.

Christmas Morning Punch

• 1 bottle (64 ounces) apple juice
• 1 bottle (64 ounces) cranberry juice
• 1 can (12 ounces) frozen orange-juice concentrate, thawed
• 1 can (12 ounces) frozen lemonade concentrate, thawed
• 1 bottle (2 liters) ginger ale, chilled

Chill all juices and ginger ale prior to serving time. Stir together apple juice, cranberry juice, orange-juice concentrate and lemonade concentrate. Chill. Just before serving, add in ginger ale. Serve over ice or ice ring.

Hash Brown Potato Brunch Casserole

Using a package of frozen hash browns makes this recipe simple to prepare. The recipe features bacon and cheddar cheese, but you can change to your personal preferences. It is very convenient to be able to make this the evening before, refrigerate overnight and bake in the morning.

• 1 package (30 ounces) frozen cubed hash-brown potatoes, thawed
• 1 pound bacon, cooked and crumbled
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 1/4 teaspoon salt
• 8 large eggs
• 2 cups milk
• Paprika

In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-by-9-inch baking dish. In another large bowl, beat eggs and milk until blended; pour over hash-brown mixture. Sprinkle with paprika.

Bake, uncovered, at 350 degrees for 45 to 50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Yield: 8 servings.

Note: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.

Baked Oatmeal

Last Christmas season, I shared a recipe for slow-cooker oatmeal, and it didn't get a very good review from our pastor and his wife, so I am trying to redeem myself by sharing a different recipe this Christmas.

• 1 1/2 cups quick-cooking oats
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 cup butter, melted
• 1 large egg
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• Warm milk
• Fresh fruit, pecans, granola and/or brown sugar, optional

Preheat oven to 350 degrees. Combine the first eight ingredients; mix well. Spread evenly in a greased 13-by-9-inch baking pan. Bake 25 to 30 minutes or until edges are golden brown. Immediately spoon into bowls; add milk. Top with fruit, pecans, granola and/or brown sugar if desired. Yield: 6 servings.

Apple Pan Goody

This recipe seems like Christmas being dotted with dried cranberries and apples. It is sweetened with brown sugar and a little cinnamon, then baked until the apples are tender. This dish can be enjoyed on a breakfast buffet, or it also makes a fun side dish, particularly with bacon and sausage links or patties or a pork entree.

• 4 to 5 medium tart apples (Granny Smith), peeled and sliced
• 3/4 cup dried cranberries
• 6 tablespoons brown sugar
• 1 teaspoon ground cinnamon, divided
• 3 tablespoons butter
• 6 large eggs
• 1 1/2 cups orange juice
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 2 tablespoons sugar
• Maple syrup, optional

In a large skillet, saute the apples, cranberries, brown sugar and 3/4 teaspoon cinnamon in butter until apples begin to soften, about 6 minutes. Transfer to a greased 13-by-9-inch baking dish.

In a blender, combine the eggs, orange juice, flour and salt; cover and process until smooth. Pour over apple mixture. Sprinkle with sugar and remaining cinnamon.

Bake, uncovered, at 425 degrees for 20 to 25 minutes, or until a knife inserted near the center comes out clean. Serve with syrup if desired. Yield: 8 servings.

Baked Bacon and Cheese Grits

When you combine bacon, cheese and grits, you just can't go wrong. This casserole does just that and is the perfect side dish for a brunch buffet. I'm usually not a big Velveeta fan, but in this recipe, it seems to work OK.

• 6 thick-sliced bacon strips, chopped
• 3 cups water
• 3 cups chicken stock
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 cups quick-cooking grits
• 12 ounces Velveeta processed cheese, cubed (about 2 1/3 cups)
• 1/2 cup butter, cubed
• 1/2 cup 2 percent milk
• 4 large eggs, lightly beaten
• 2 cups (8 ounces) shredded white cheddar cheese

Preheat oven to 350 degrees. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels.

Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat.

Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13-by-9-inch baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40 to 45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake grits as directed, increasing time to 50 to 60 minutes, or until heated through and a thermometer inserted in center reads 165 degrees. Yield: 12 servings.

Orange Biscuit Ring

This recipe is simple enough that the children could help prepare it. Adults might need to help remove it from the oven and invert it onto the serving platter.

• 1 cup sugar
• 1/2 cup butter, cubed
• 1/4 cup orange juice
• 2 tablespoons grated orange peel
• 3 tubes (10 ounces each) refrigerated biscuits

Citrus glaze:

• 1 cup powdered sugar
• 1 tablespoon melted butter
• 2 tablespoons orange juice
• 1 teaspoon grated orange zest

In a small saucepan, combine the sugar, butter, orange juice and peel. Heat until sugar is dissolved and butter is melted. Pour into a greased 10-inch fluted tube pan.

Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly, to form the outside ring. Arrange remaining biscuits in the same manner, creating two concentric rings, using 10 biscuits for the middle ring and eight biscuits for the inside ring.

Bake at 350 degrees for 25 to 30 minutes or until golden brown. While rolls are baking, mix together powdered sugar, 1 tablespoon melted butter, orange zest and orange juice and stir until smooth. Immediately turn rolls in pan upside down onto serving platter. Allow to cool a few minutes and drizzle icing over the ring while still warm. Serve warm. Yield: 12-16 servings.

Baked Bananas Foster French Toast

Who would not love to have bananas foster for breakfast? This delicious French-toast bake serves up all the taste of bananas Foster and has the convenience of preparing the night before.

• 1/2 cup butter, cubed
• 2/3 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 cup chopped pecans, optional
• 3 large bananas, sliced
• 12 slices egg bread or challah (about 3/4 pound)
• 1 1/2 cups 2 percent milk
• 3 large eggs
• 1 tablespoon sugar
• 1 teaspoon vanilla extract

Place butter in a microwave-safe bowl; microwave, covered, 30 to 45 seconds or until melted. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.

Transfer to a greased 13-by-9-inch baking dish. Arrange bread over top, trimming to fit as necessary.

Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.

Preheat oven to 375 degrees. Remove French toast from refrigerator while oven heats. Bake, uncovered, 35 to 40 minutes, or until a knife inserted near the center comes out clean. Let stand 5 to 10 minutes. Invert to serve. Yield: 6 servings.

Have a great week and, until next time, happy cooking.