Eggnog Pancakes with Maple Cranberry Syrup

 The perfect holiday season breakfast. Thank you Grandbaby Cakes

For the Eggnog Pancakes:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
2 cups dairy or canned eggnog
¼ cup cooking oil

For the Maple Cranberry Syrup
2 cups fresh or frozen cranberries
1 cup pure maple syrup
2 tablespoons butter

• In a large bowl combine flour and other dry ingredients. 
• In a second bowl combine remaining ingredients. 
• Stir eggnog mixture into flour mixture until slightly lumpy.
• Heat a lightly greased griddle or heavy skillet over medium heat. 
• For each pancake pour 1/4 cup batter onto griddle. 
• Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). 
• Makes 16 pancakes.

• Add 2 cups of fresh cranberries to a pan with 1 cup of pure maple syrup and 2 tablespoons of butter.
• Simmer the syrup until the cranberries begin to burst and soften and the syrup is warmed through.  
• Once the syrup has thickened and blended together, pour the sauce over each stack of pancakes.

Pumpkin Patch Pancakes with Apple Cider Syrup

This would be the perfect fall breakfast to have the weekend. It includes both pumpkin and apple! Thank you Real Mom Kitchen

Syrup:
1 cup sugar
3 tablespoons cornstarch
1 teaspoon pumpkin pie spice
4 cups apple juice or apple cider

Pancakes:
Mix up your favorite pancake mix according to package directions.
For every cup of dry mix used, mix in the following:
¼ cup canned pumpkin
½ tsp. pumpkin pie spice

• To prepare syrup: in a sauce pan mix together, sugar, cornstarch, and pumpkin spice. 
• Stir in apple juice or apple cider.
• Bring to a boil, remembering to stir occasionally. 
• Boil until desired thickness and remove from heat.
• For pancakes: prepare pancake mix according to package directions
• For every cup of mix used, add ¼ cup canned pumpkin and ¼ tsp pumpkin spice. 
• Cook pancakes and serve with the apple cider syrup.

Breezy Brunch Skillet

Serve up this Breezy Brunch Skillet to get a chilly morning off to a great start. Thank you The Gooseberry Patch

6 slices bacon, diced
6 c. frozen diced potatoes
3/4 c. green pepper, chopped
1/2 c. onion, chopped
1 t. salt
1/4 t. pepper
6 eggs
1/2 c. shredded Cheddar cheese

• In a large skillet over medium heat, cook bacon until crisp. 
• Drain and set aside, reserving 2 T. drippings. 
• In the same skillet, add potatoes, green pepper, onion, salt and pepper to drippings. 
• Cook and stir for 2 minutes. 
• Cover and cook for about 15 minutes, stirring occasionally, until potatoes are golden and tender. 
• With a spoon, make 6 wells in potato mixture. 
• Crack one egg into each well, taking care not to break the yolks. 
• Cover and cook on low heat for 8 to 10 minutes, until eggs are completely set. 
• Sprinkle with cheese and bacon. 

Double Pork Hash

Enjoy the season with this hearty and delicious Double-Pork Hash made with ham, bacon, peppers and onions

5 slices bacon, thick-cut...

Vegetable oil, as needed

1 7-ounce boneless ham steak, cut into 1/2-inch cubes

1 small onion, chopped

1/2 cup red bell pepper, seeded and diced (1/2-inch)

1 20-ounce bag refrigerated hash brown potatoes

Salt and freshly ground black pepper, to taste

Fried or poached eggs, for serving (optional)

• Cook the bacon in a large (12-inch) skillet over medium heat, turning once, until crisp and browned, about 8 minutes.
• Transfer the bacon to a paper towel-lined plate to cool.
• Pour the fat from the skillet into a small bowl.
• You should have 5 tablespoons; add vegetable oil, if needed.
• Return 3 tablespoons bacon fat to the skillet over medium heat.
• Add the ham and cook, stirring occasionally, until beginning to brown, about 2 minutes.
• Add the onion and red pepper and cook, stirring occasionally, until the onion is golden, about 7 minutes.
• Add the hash browns and cook until the underside is mostly golden brown, about 7 minutes.
• Drizzle the remaining 2 tablespoons bacon fat over the potatoes.
• Using a metal spatula, turn the hash browns over in sections.
• Continue cooking until the other side is mostly golden brown, about 7 minutes.
• Continue cooking, stirring occasionally, until the hash is completely golden brown, about 5 minutes more.
• Sprinkle with crumbled bacon and season with salt and pepper.
• Serve hot.
• If desired, top each serving with a fried or poached egg, 6 servings.