Lookout Point Lakeside Inn

1 quart strawberries, hulled and halved
4 cups low-fat buttermilk, divided use
3/4 cup sugar
2/3 cup sour cream
3 Tbls peach schnapps or apple juice
fresh mint sprigs

Process strawberries, 1 cup buttermilk and sugar in a food processor. Set aside. Combine remaining 3 cups buttermilk, sour cream, and peach schnapps in a large bowl. Pour the strawberry mixture into the sour cream mixture. Stir to combine. Cover and chill. Served chilled and garnish with mint sprigs.

2 cups flour
1 cup packed brown sugar
1/2 cup butter (softened)
1 cup pecans
1 1/3 cups butter (not margarine)
1 1/3 cups brown sugar
1 cup chocolate chips

Combine flour, 1 cup sugar and 1/2 cup butter to make fine crumbs. Press firmly into a greased 9×13 inch pan. Sprinkle with pecans.

Cook 1 1/3 cups butter and 1 1/3 cups brown sugar over medium heat, stirring constantly until entire surface boils. Boil for 1 minute and pour over crust.

Bake at 350 degrees for 18 to 22 minutes until surface is bubbly. Remove from oven; immediately sprinkle with chocolate chips and swirl.

9 eggs, large
1 cup sour cream
1/4 tsp. salt
4 drops red pepper sauce
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
2 cans chopped green chilies, undrained

Heat oven to 350 degrees. Spray a 13×9 pan with non-stick spray.

Beat eggs, sour cream, salt and pepper sauce in large bowl with wire whisk. Stir in cheeses and chilies. Pour into baking dish.

Bake uncovered about 45 minutes or until set in center and golden brown.