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Mix butter, brown sugar, and syrup in a frying pan over medium heat until the sugar is dissolved and the mixtures begins to bubble. Cook for 1-2 minutes, stirring continually. Stir in bananas and cook for another 2 minutes, stirring constantly. Serve over ice cream. If desired, top with shredded coconut, pina colada syrup, or other toppings.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Spread both cans of crescent rolls onto the baking sheet to form a large rectangle. Press the seams together to seal.
In a large bowl, combine ham, cheese, broccoli, and mayonnaise. Spread down the center of the crescent roll rectangle to form a log.
Cut horizontal strips about 1 inch apart down each side of the crescent dough. Fold the dough strips over the top of the broccoli mixture, alternating left and right to create a braid. (You want the broccoli mixture to be mostly covered, but don't worry if it peeks through a little bit.) Seal the ends of the braid.
Brush the top of the braid with the beaten egg, then sprinkle with rosemary.
Bake for 28-30 minutes until golden brown.
*The basic idea of this recipe is great because you can change around the filling--try it with chicken or with different kinds of cheese, throw in some onion or pepper, etc.
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Adjust seasonings. Cover and refrigerate for at least 30 minutes.
Cut zucchini in sticks (about 1/2" by 3"). In a small bowl, combine bread crumbs, cheese, sage, garlic powder, and seasoned salt. In another bowl, beat egg and water. Dip zucchini in egg mixture, then coat with crumb mixture (or if you're feeling lazy, dump all the zucchini sticks into a ziploc bag with the egg and shake it up, then add the crumb mixture and shake to coat--it won't be quite as even of a coating as hand dipping each one, but it is a lot faster). Arrange breaded sticks on a baking sheet coated with cooking spray. Bake at 375 degrees for 20-25 minutes. Serve with garlic aioli.
Preheat oven to 350 degrees. In a greased 9x13 pan, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt, and pepper. Sprinkle half of the sugar mixture over the apples. Dot with half of the butter. Layer the rest of the potatoes and apples, sprinkle with remaining sugar mixture, and dot with remaining butter.
Cover and bake for 15 minutes. Spoon liquid in pan over top and bake, uncovered, an additional 15 minutes or until apples are tender.
In a large bowl, combine flour, sugar, baking powder, and salt. Mix until well blended.
In a separate bowl, mash banana with a fork. Add milk, eggs, and vanilla and stir until blended. Pour the banana mixture and the melted butter into the flour mixture. Mix gently with a rubber scraper until just blended--batter will be somewhat lumpy.
Cook on griddle over medium high heat.
To make syrup, blend pineapple chunks in blender or food processor until smooth. Pour into small pan over medium heat. Stir in drink mix and sugar. Simmer for 2-3 minutes. Serve over banana pancakes.
Preheat oven to 350 degrees. Sprinkle 1 1/2 cups cheese, bacon, bell pepper, and pineapple into pie shell. In a medium bowl, beat eggs, half-and-half, and black pepper until well blended. Pour over cheese and other fillings. Sprinkle with remaining 1/2 cup cheese. Bake about 45 minutes, until eggs are set (you may still see a small amount of liquid due to the pineapple but as long as the eggs are cooked you're good). Let stand for 5-10 minutes before serving.
In a medium bowl, whisk together eggs, half-and-half, 1/4 tsp salt, and 1/2 tsp pepper. Fry bacon, crumble, and set aside. Heat ham in bacon grease and fry until it begins to brown. Remove from heat and slice into 1/2 inch squares, mix with crumbled bacon.
Cut cherry tomatoes into eighths. In a small bowl, mix cherry tomatoes, salt & pepper to taste, lemon juice, olive oil, and feta. Set aside.
Melt butter in a 12-inch cast-iron skillet (or other oven-safe skillet) over medium high heat. Spread ham & bacon evenly on the bottom of the pan and carefully pour egg mixture over them. Cook until bottom is set. Move pan to oven and broil for a few minutes until the top is almost set. Spread tomato mixture evenly over the top of the eggs and continue broiling until top is completely set. Serve warm.
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl combine the eggs, butter, and bananas. Stir into dry ingredients just until moistened.
Separate the batter into thirds in three separate bowls. For Banana Peanut Butter Chip Muffins, stir peanut butter chips into one of the bowls. For Crunchy Granola Banana Muffins, stir granola, pecans, and coconut into another one of the bowls. For Banana Almond Poppy Seed Muffins, stir poppy seeds and almond extract into remaining bowl.
Fill greased muffin cups 3/4 full. Bake at 375 for about 18 minutes or until a toothpick comes out clean. Cool for 5 minutes, then move to a cooling rack. Makes about 36 muffins.
Shred potatoes. Warm olive oil over high heat. Fry potatoes until crisp.
Grease 9x13 baking dish. Spread ham in the bottom of the dish. Mix three cheeses together, then sprinkle 1 cup of cheese on top of the ham. Spread onion, tomato, and potatoes over ham & cheese, then top with bell pepper and 1 more cup of cheese.
In a bowl, combine Bisquick, milk, salt, pepper, and eggs and stir until blended. Pour into baking dish and top with remaining cheese. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (up to 24 hours).
Bake uncovered for 45 minutes until golden brown and set. Let stand 10 minutes.
