Pecan Cinnamon Rolls

1/2 to 1 cup chopped pecans
18 frozen dinner rolls
1 3oz pkg butterscotch pudding (not instant)
1/2 cup butter, melted
3/4 cup brown sugar
3/4 tsp. cinnamon

Grease bundt pan. Sprinkle nuts on bottom of pan. Place frozen rolls on top and sprinkle with pudding mix. Mix melted butter with brown sugar and cinnamon and pour over rolls. Let sit overnight or 6-8 hours. Bake at 350 for 25-30 minutes.

A conference and holiday breakfast tradition!

Sweet Onion Pie

1 1/2 cups buttery round crackers, crumbled
6 Tablespoons butter, softened
2 cups thinly sliced sweet onions
2 cloves, garlic minced
2 eggs
3/4 cup milk
1 tablespoon minced fresh chives
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
1 pinch paprika

Preheat oven to 350
In a mixing bowl, combine crackers and 4 tablespoons of the butter until well blended. Press into bottom and one inch up the sides of a 9-inch pie plate to form a shell. Refrigerate until needed.
Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onion and garlic slowly until tender, about 12 minutes. Arrange onions in cracker crust.
Beat eggs, milk, chives, and salt in a bowl until blended. Pour mixture over onions. Sprinkle with cheddar and paprika. Bake in preheated oven for 35 minutes or until a knife comes out clean.
Serve hot or at room temperature.

Great for brunch in place of a quiche or for dinner with salad.

recipe from allrecipes

Bacon and Egg Muffins

4 Slices bacon, cut in thirds
5 eggs
1 cup flour
1/2 cup yellow cornmeal
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 cup milk
1/4 cup vegetable oil or butter, melted
1/2 cup shredded cheddar cheese
maple syrup

Preheat oven to 400. Grease a twelve cup muffin tin.
In large skillet cook bacon just until it begins to crisp. Drain and set aside.  For scrambled eggs in bowl beat three of the eggs, 2 Tbsp of water and a dash of each salt and pepper. Cook eggs in hot skillet over medium heat. Scramble until set but still moist. Transfer to bowl and set aside. In medium bow stir together flour, cornmeal,sugar and baking powder and 1/2 tsp salt. Combine milk, oil and remaining two eggs in bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups. (cups will be full). Place on piece of bacon on top of each muffin. Bake 15-17 minutes or until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack.  Run a table knife around edges of muffins to loosen; remove from pan. Serve with syrup for dipping. Also good with maple butter spread on top.
To make maple butter;
Combine 1 teaspoon maple syrup with 1/4 cup (1/2) stick softened butter.