Brunch Recipes & Easter Cupcakes

Look what happens to Kristin when she finds more time... Cooking!

Apple and Pear Scones
2 ½ Cups All Purpose Flour
2 Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Salt
¼ Cup Plus 1 Tbsp. Sugar
¼ Cup Packed Brown Sugar
½ Cup butter or margarine
½ Cup Diced Golden Delicious Apple
½ Cup Diced Bosc Pear
2/3 Cup Buttermilk

In bowl, stir flour, baking powder, baking soda, salt, ¼ cup sugar and brown sugar. With pastry blender, cut in butter until coarse crumbs form. Stir in fruit. Stir in buttermilk just until dough holds together. Transfer dough to ungreased cookie sheet. Shape into 9 inch round. With floured knife, cut round into 8 wedges; sprinkle with remaining sugar. Separate wedges, allowing ½ inch in between each on cookie sheet. Bake at 375 degrees for 22-28 minutes or until golden brown. Serve warm.

Sunday Brunch Casserole
½ Pound Sliced Bacon
½ Cup Chopped Onion
½ Cup Chopped Green Pepper
12 Eggs
1 Cup Milk
1 Pkg. (16 Oz.) Frozen Hash Browns, Thawed
1 Cup Shredded Cheddar Cheese
1 Tsp. Salt
½ Tsp. Pepper
¼ Tsp. Dill Weed

Cook bacon until crisp. Crumble and set aside. Saute onions and green peppers in bacon drippings until tender. Beat eggs and milk in a large bowl. Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon. Pour into a greased 9x13 pan. Bake, uncovered for 35-40 minutes at 350 degrees.

Easter Cupcakes

Use any cupcake and frosting recipe. To make coconut green, put approximately 1 cup of coconut in tubberware with 5-6 drops of green food coloring. May add more to make more vibrant green. Shake up until all coated. Use any jelly bean brand and dip into frosting before placing on top of coconut nest.