Holiday Brunch Casserole

4 c. frozen shredded hash brown potatoes

1 lb. bacon or sausage, cooked

1 small green pepper, chopped

2 c. shredded cheddar cheese, divided

1 green onion, chopped

1 c. biscuit/baking mix (I used Bisquick)

1/2 tsp. salt

4 eggs

3 c. milk

Grease a 9x13 pan. In a large bowl, combine hash browns, bacon, green pepper, 1 c. cheese, and green onion. Mix and pour into pan. Combine and whisk Bisquick, salt, eggs, and milk. Pour over hash brown mixture. Cover and refrigerate overnight. Take out and let stand 30 minutes before baking uncovered at 375 degrees for 30 minutes. Take out and cover with remaining 1 c. cheese and return to bake another 15 minutes, or until an inserted knife comes out clean. Let stand for 10 minutes before serving.  

Warm Blueberry Syrup

This syrup is so good!!!

2 1/2 c. blueberries (fresh or frozen, without juice)

1/3 c. sugar

1/2 c. orange juice

1 Tbl. cornstarch

2 tsp. lemon juice

Combine blueberries, sugar, and 1/4 c. of orange juice in a saucepan. Warm the mixture, stirring occasionally. While the berries heat, mix the cornstarch into the remaining orange juice. Bring the sauce to a boil and add cornstarch mixture. Cook the sauce at a low boil for 1 minute, stirring constantly. Remove from heat and stir in lemon juice. Cool for about 5 minutes before serving.

Almond Citrus Syrup

This syrup is really good with french toast!

1 c. apricot preserves
1/2 c. orange juice
1/2 tsp. almond extract

Mix all ingredients together and bring to a boil for about 2 minutes. Take off heat and it will thicken as it cools.