3 Brunch Dishes

Butterscotch Bundt Rolls
(thanks to Juli Miller)

18 frozen dinner rolls (Rhodes work well)
1 (3 oz.) package butterscotch pudding (not instant)
1/2 c brown sugar
1/2 c chopped pecans
1/2 c melted butter

Arrange frozen rolls in greased Bundt pan. Sprinkle pudding, brown sugar, and pecans over rolls. Drizzle butter over all. Cover Bundtpan with a dishtowel, plastic wrap, or waxed paper and let rise at room temperature overnight, or about 10 hours. Bake at 350 for 20-25minutes. Cool 5 to 10 minutes before inverting to a serving plate. Serve warm.

Veggie Pizza
(allrecipes.com + my own variations)

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
Fresh, raw veggies of choice (I used finely chopped broccoli, cauliflower and matchstick carrots--but you can use peppers, celery, onion, whatever!)
Cheddar cheese, grated

Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust.
Sprinkle "pizza" with veggies of choice and top with a sprinkling of grated cheese.
Cover and let chill. Once chilled, cut it into squares and serve.

Breakfast Casserole
(thanks to Allison Hancock, wife of a mission companion of Marc's)

enough frozen hashbrowns (shredded) to fill a 9 X 13 pan--usually one small bag or a portion of a Costco size bag

8 eggs

1/4 c. milk

salt & pepper

grated cheese

chopped ham

Grease 9 X 13 pan and arrange frozen hashbrowns in pan.

Beat eggs and mix in milk, salt & pepper and then pour over hashbrowns.

Sprinkle with grated cheese and chopped ham.

Bake at 375 degrees for 40-45 minutes.