Butterscotch Coconut Squares

Ingredients:
1 ½ teaspoons plus ½ cups butter, divided
1 package (11 ounces) butterscotch chips
1 cup peanut butter
1 cup miniature marshmallows
½ cup flaked coconut

Directions:
Grease a nine inch square pan with 1 ½ teaspoons butter; set aside.  In a microwave or heavy saucepan, melt the butterscotch chips, peanut butter, and remaining butter until smooth.  Cool for twenty minutes  Stir in marshmallows just until combined (do not melt).  Pour into pan; sprinkle with coconut.  Refrigerate, uncovered, for two hours or until firm.  Cut into one inch pieces.  Store in an airtight container.

Makes about 6 ½ dozen.

Buttermilk Waffles

Ingredients:
1 ¾ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
2 cups buttermilk
1/3 cup canola oil
Optional: Strawberry pancake syrup, whipped cream

Directions:

• In large bowl, combine the flour, baking powder, baking soda, and salt.  In another bowl, beat the eggs; add buttermilk and oil.  Stir into dry ingredients until just combined.
• Bake in preheated waffle iron according to manufacturer's directions until golden brown.  Serve with syrup and whipped cream if desired.

Makes 16 waffles.

Buttered Honey Syrup

Ingredients:
1/3 cup butter
½ cup honey

Directions:
Melt butter in small saucepan over medium-low heat.  Stir in honey and cook for one minute until warm.

Makes 3/4 cup.

Brunch Pizza

Ingredients:
1 tube (8 ounces) refrigerated crescent rolls
½ pound sliced bacon, chopped
½ pound bulk pork
½ pound sliced fresh mushrooms
1 small onion, finely chopped
1 Tablespoon butter
8 eggs, lightly beaten
1 package (3 ounces) cream cheese, softened
1/3 cup sour cream
1 garlic clove, minced
¼ teaspoon Italian seasoning
2 plum tomatoes, chopped
1 ½ cups (6 ounces) shredded part-skim mozzarella
Optional: Picante sauce, extra sour cream

Directions:

• Unroll crescent dough in a greased thirteen by nine baking dish; seal seams and perforations.  Bake at 375° for six to eight minutes or until golden brown.
• Meanwhile, in a small skillet, cook bacon and sausage over medium heat until bacon is crisp,  and sausage is no longer pink  Using a slotted spoon, remove meat to paper towels; drain, reserving two Tablespoons of drippings.  Using the drippings, saute mushrooms, onion, and green pepper.  Remove and set aside.
• Heat butter in a large skillet over medium heat.  Add eggs, cook and stir until almost set.  In a small bowl, beat cream cheese, sour cream, garlic, and Italian seasoning; spread over crust.  Layer with eggs, sausage, bacon, sauteed vegetables, tomatoes, and mozzarella.
• Bake at 375° for fifteen to eighteen minutes or until cheese is melted.  Serve with picante sauce and additional sour cream if desired.

Makes 12 servings.

Brunch Lasagna

Ingredients:
6 lasagna noodles
8 eggs, beaten
½ cup milk
Butter-flavored cooking spray
2 jars (16 ounces each) Alfredo sauce
3 cups, diced fully cooked ham
½ cup chopped green pepper
¼ cup chopped green onions
1 cup (4 ounces) shredded cheddar cheese
¼ cup grated Parmesan cheese

Directions:

• Cook noodles according to package directions.  Meanwhile, in a large bowl, beat eggs and milk.  In large nonstick skillet coated with cooking spray, cook eggs over medium-low heat until set but still moist.  Remove from heat.
• Spread ½ cup Alfredo in greased ten inch square baking dish or thirteen by nine baking dish.  Layer with three noodles, ham, green pepper, onions.
• Top with half of the remaining Alfredo and remaining noodles.  Layer with scrambled eggs, cheddar cheese, and remaining Alfredo sauce.  Sprinkle with Parmesan cheese.
• Bake, uncovered, at 375° for forty-five to fifty minutes or until bubbly.  Let stand for ten minutes before cutting.

Makes 9 servings.

Broccoli Egg Cups

Ingredients:
1 bunch broccoli, cut into florets
10 eggs
2 cups half-and-half cream
¼ cup shredded Swiss cheese
1 Tablespoon minced fresh parsley
½ teaspoon salt
½ teaspoon minced fresh basil
1/8 teaspoon cayenne pepper

Directions:

• Grease six eight ounce ramekins; set aside. 
• In a large saucepan, bring three cups of water to boil.  Add broccoli; cover and boil for three minutes.  Drain and immediately place broccoli in ice water.  Drain and dry.
• In a large bowl, whisk four eggs, cream, cheese, parsley, salt, basil, cayenne pepper; pour into prepared dished.  Break an egg into each dish; arrange broccoli around each egg.
• Bake at 350° for thirty to thirty-five minutes or until set.

Makes 6 servings.

Bourbon-Brown Sugar Pork Tenderloin

Ingredients:
2 (1 pound) pork tenderloins (1 ½ pound flank steak may be substituted.  Reduce grill time six to eight minutes on each side or to desired degree of doneness.)
¼ cup firmly packed dark brown sugar
¼ cup minced green onions
¼ cup bourbon
¼ cup soy sauce
¼ cup Dijon mustard
½ teaspoon freshly ground pepper
½ teaspoon cornstarch

Directions:

• Remove silver skin from tenderloins, leaving a thin layer of fat.  Combine brown sugar and next five ingredients in large zip top plastic freezer bag; add pork.  Seal bag and chill eight to eighteen hours, turning bag occasionally.  Remove pork and reserve marinade.
• Preheat grill to 350° to 400° (medium-high).  Grill pork, covered with grill lid, eight minutes on each side until temperature reaches 155° at thickest part.  Remove and let stand ten minutes.
• Meanwhile, combine reserved marinade and cornstarch in saucepan.  Bring to a boil over medium heat; cook, stirring constantly, for one minute.  Cut pork diagonally into thin slices and arrange on serving platter; drizzle with warm sauce.

Makes 6-8 servings.