I had another successful brunch on the ranch! This time a Christmas themed brunch complete with a hot cocoa bar. I have the menu listed below and kept the menu pretty simple!

I took the easy route with my pancakes and used the complete buttermilk mix by Aunt Jemima. This is my go to mix that I can spice up myself!

Lets get started!

Menu

• Cranberry Orange Belgium Waffles
• Buttermilk Pancakes (I used aunt Jemima’s complete pancake mix)
• Bacon & Sausage
• Hash brown Casserole
• Crockpot Hot Cocoa
• Maple Cinnamon Whipped Cream
• Chocolate Covered Pomegranates

Tip for cooking bacon! I cook mine in the oven at 350 for 10-12 minutes or until it looks crispy! I can better control the grease splatter this way and then wipe my own clean.

Cranberry Orange Belgium Waffles

• 2 cups buttermilk pancake mix (I like Krusteaz complete mix!)
• 1/2 cup chopped cranberries
• 2 tsp orange zest
• 2 Tbsp vegetable oil

Directions

1. Mix the buttermilk pancake mix as directed. Add in the cranberries, zest and oil.
2. Heat up your Belgium waffle maker, make sure it’s greased and pour 1/4 cup into the maker and cook as directed by your makers instructions.

Hash brown Casserole 

• 32 oz bag shredded Frozen Hash Browns, thawed
• 2 C Sour Cream, (16 ounces)
• 1 small Onion, finely chopped
• 1 can Cream Of Chicken Soup
• 2 C Shredded Cheddar Cheese, divided
• 1/4 C Butter, melted
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper

1. Preheat oven to 350°F. Lightly grease a 13×9 pan; set aside.
2. In a large bowl combine the potatoes, sour cream, onion, cream soup, 1 ½ cups cheese, butter, salt and pepper.
3. Mix well and taste for additional salt and pepper if necessary.
4. Spread into prepared pan and bake uncovered at 350°F for 45 minutes.
5. Optional, set broil to high and let cheese get crusty and bubbly on top for 1-2 minutes.

Crockpot Hot Chocolate

Ingredients

• 14 oz sweetened condensed milk
• 1 cup heavy whipping cream
• 8 cups milk
• 1 1/2 teaspoons vanilla extract 
• 2 cups milk chocolate chips

Directions

1. Add all ingredients to your slow cooker. Mix well and allow to cook for 3-4 hours on low.

2. Stir well and serve with marshmallows or whipped cream.

Cinnamon Maple Whipped Cream

• 1 1/2 cups heavy whipping cream
• 2 to 3 tbsp Pure maple syrup
• 1 to 2 tsp Cinnamon

Directions

1. Tip! Place your mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. It helps to keep the whipped creamed chilled!
2. Prepare the whipped cream. Pour the  heavy cream into the chilled bowl and use a hand mixer or  stand mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
3. Slowly add the maple syrup and cinnamon and continue beating on high speed until stiff peaks form
4. Keep refrigerated until ready to serve.

Chocolate Covered Pomegranates

• 1 cup dark chocolate morsels
• 1 cup of pomegranates

Directions

1. In a small saucepan, melt chocolate over medium-low heat.

2. Spoon melted chocolate into small dollops onto silicone baking mat or lined baking sheet.

3. Sprinkle pomegranates on top of chocolate.

4. Place in refrigerator to cool, at least 15 minutes.

5. Serve and enjoy!