Buttermilk Syrup

1 1/2 c sugar
3/4 c buttermilk
1/2 cup butter
2 tsp corn syrup
1 tsp baking soda
1 tsp vanilla

Put in a big pot...it grows. Bring Sugar, buttermilk, butter, corn syrup and baking soda to a boil. Boil 7 min. or until 210 degrees on a candy thermometer. Remove from heat and stir in vanilla. Will last in Fridge a long time.

Bacon Potato Frittata

6 slices bacon, cut into 1/2 " pieces
2 TBS vegetable oil
3 medium russet potatoes, peeled and cut into 1/4 " slices
6 large eggs
1/4 c milk
salt and pepper to taste
1 1/2 c grated Parmesan cheese
1/2 c thinly sliced green onions
2 tsp basil
optional garnishes; salsa and/or sour cream

Cook bacon until crisp remove excess grease, set aside.

In same skillet heat oil, potatoes; cook and cover about 12 min. until soft and golden, turning occasionally.

In a large bowl, beat eggs, milk and salt and pepper; add cheese, green onion and basil.

Sprinkle the bacon over the cooked potatoes; pour the egg mixture over all. Cover, reduce heat to medium low and cook for 15 to 20 min., or until the egg is set.