I have two confessions to make with this recipe.
Where I’m from, the tradition is to eat black eyed peas and collard greens on New Year’s Day. During the first few years of our marriage, I stuck to the tradition, even though we don’t like either one of those options! I eventually gave up on the greens but still continued to make the peas, until one year we decided enough was enough. (In the same way, pumpkin pie has started to make a slow exit from our Thanksgiving table – I’m a little more sad about *that* tradition going away.)
I just love a brunch, don’t you? Just the name makes me think of a bright mid-morning, celebrating a holiday or a milestone in life with friends while sharing delicious food. I’ve put together some of my favorite brunch recipes for you to enjoy with your family and friends. Over the years, I’ve prepared each of these recipes, most of them multiple times, with great results. Here is my ideal brunch menu.
*”From Page to Pan” is a series in which I take a delicious looking cookbook or magazine recipe and test drive it for you!*
With winter approaching, I wanted to find a great go-to tomato soup recipe to pair with grilled cheese sandwiches for a tasty after-school lunch or family dinner. I came across this recipe in Every Day with Rachael Ray magazine and wanted to try it out.