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Brunch?page=2 Recipes

Broccoli was much tastier to us when Grandma served it in a cheese sauce over potatoes.
Grandma used her fresh garden herbs in these rolls in the summer and dried herbs in the winter.
It's a bread, but I always thought of it as a cake that Grandma would let me eat for breakfast.
We ate these muffins that tasted like biscuits for breakfast, drenched in honey and jam.
My family thought these were the height of haute cuisine-and they taste great, too.
Grandma's little bit of work turned ordinary waffles into a special-occasion treat.
Since these eggs were the main course at Easter brunch, we called them 'Easter eggs.'
Grandma's pancakes were so luxuriously tender and tasty, a real change from boxed pancake mix.
I found this recipe in Grandma's old recipe box. We had a great time remembering how much we had loved it years ago.
Fresh eggs and plenty of cheese made this a favorite on weekend mornings.
For extra flavor, Nana would sprinkle the potatoes with seasoned salt instead of coarse salt.
Store-bought potato chips could never compare to the crisp texture and fresh flavor of Grandma's homemade chips.
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