Breakfast On the Block

Be the first in your neighborhood to host a gathering in the morning.

Kick off Saturday with this clever get-together. These neighbors enjoyed HoneyNut Granola with yogurt and fruit as well as Tex-Mex Brunch Wraps. Set up a coffee bar for the adults, or serve premixed, ready-to-drink cappuccinos. Have juice packs for the kids. If you get offers of help, diwy out the remaining recipes. Start at 9, finish by 10:30, and you will still have a full day ahead. -SHIRLEY HARRINGTON

Honey-Nut Granola

MAKES ABOUT 14 CUPS

PREP: 15 MIN., BAKE: 30 MIN.

Plan for 1 cup of granola per person, and you'll have plenty. Make and freeze ahead so party day will be a breeze.

1 (18-oz.) container uncooked regular oats (about 6 cups)

2 ½ cups coarsely chopped pecans

2/3 cup toasted wheat germ

¼ cup sesame seeds

2 cups sweetened flaked coconut (optional)

1 cup butter, melted

½ cup honey

¼ cup firmly packed light brown sugar

2 tsp. vanilla extract

¼ tsp. salt

1 (6-oz.) package sweetened dried cranberries

1. Stir together first 4 ingredients and, if desired, coconut in a large bowl.

2. Combine butter and next 4 ingredients in a medium bowl. Pour over oat mixture; stir until evenly coated. Divide mixture evenly between 2 lightly greased 15- x10-inch jelly-roll pans.

3. Position 1 oven rack about 6 inches from top heating element in oven; place a second oven rack about 6 inches from bottom heating element. Place 1 pan on each rack.

4. Bake at 325° for 25 to 30 minutes or until toasted, stirring every 10 minutes and switching position of baking sheets after first 15 minutes. Spread granola on wax paper to cool completely. Add dried cranberries. Store in an airtight container at room temperature up to 3 days, or freeze up to 6 months.

Note: For testing purposes only, we used Ocean Spray Craisins for sweetened dried cranberries.

Boysenberry Butter

MAKES ½ CUP

PREP: 10 MIN.

Play around with substituting other preserves, such as strawberry or raspberry, in this flavored butter.

½ cup butter, softened

¼ cup boysenberry preserves

½ tsp. grated lime rind

Garnish: lime slices

1. Beat together first 3 ingredients at high speed with an electric mixer 1 minute or until combined. Garnish, if desired. Serve immediately, or cover and chill up to 1 week. (If chilled, let butter stand at room temperature 30 minutes before serving.)

Note: For testing purposes only, we used Smucker's Boysenberry Preserves.

Tex-Mex Brunch Wraps

MAKES 10 SERVINGS

PREP: 20 MIN., COOK: 10 MIN., COOL: 15 MIN., BAKE: 15 MIN.

Transfer the baked wraps to insulated or plastic foam coolers to keep warm. These handheld breakfast sandwiches are easy to eat-just peel away the foil.

2 Tbsp. butter

1 red bell pepper, finely chopped

6 green onions, thinly sliced

1 (1-lb.) ham steak, chopped

10 large eggs

½ tsp. coarsely ground pepper

1 (16-oz.) can retried beans

10 (8-inch) soft taco-size flour tortillas

1 (8-oz.) package shredded Cheddar-Jack cheese with peppers

1. Melt butter in a large skillet over medium-high heat. Add bell pepper and green onions, and sauté 2 minutes or until tender. Stir in ham, and cook 2 more minutes or until thoroughly heated.

2. Whisk together eggs and pepper. Pour egg mixture over ham mixture in skillet. Cook, without stirring, over medium heat until eggs begin to set on bottom. Gently stir to break up eggs. Cook, stirring occasionally, 2 to 3 minutes or until eggs are thickened and moist. (Do not overstir.) Spoon egg mixture into a large bowl; let cool 15 minutes.

3. Meanwhile, cut 10 (12-inch) aluminum foil squares.

4. Spread 2 Tbsp. beans down center of each tortilla; top each with Vt cup egg mixture, and sprinkle with 2 Tbsp. cheese. Roll up tortillas; wrap each tightly in a piece of foil, and crimp edges under. Place wraps on a jelly-roll pan.

5. Bake at 350° for 15 minutes or until wraps are thoroughly heated.

Note: To make ahead, prepare wraps as directed through Step 4. Store in refrigerator overnight. Bake at 350° for 25 minutes or until thoroughly heated.

Peach Pie Quick Bread

MAKES 2 LOAVES

PREP: 10 MIN., COOK: 8 MIN., BAKE: 1 HR., COOL: 25 MIN.

Depending on the number of guests, you may need to double or triple this recipe. It's great served warm; expect a little crumbling when you slice it. It's also good at room temperature the next day and will slice beautifully.

1 cup chopped pecans

3 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. grated lemon rind

2 cups sugar

3A cup canola oil

3 large eggs

1 tsp. vanilla extract

1 (21-oz.) can peach fruit filling

Cooking spray for baking

1. Heat chopped pecans in a small nonstick skillet over medium-low heat, stirring often, 5 to 8 minutes or until toasted.

2. Stir together flour and next 3 ingredients in bowl of an electric mixer. Whisk together sugar, oil, and eggs. Gradually add sugar mixture to flour mixture, beating at low speed until blended. Stir in vanilla. Fold in fruit filling and pecans just until blended. Pour batter into 2 (8x 4-inch) loaf pans coated with cooking spray for baking.