Brown Sugar Chops

Ingredients
6 pork chops
6 tablespoons brown sugar
6 tablespoons margarine
1 tablespoon soy sauce

Preheat oven to 350 degrees F (175 degrees C).

Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.

Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes, until browned.

Voodoo Punch

INGREDIENTS
2 cups water
3/4 cup brown sugar
1/2 cup white sugar
1 (3 inch) piece of fresh ginger, peeled and thinly sliced
2 tablespoons whole peppercorns
1 teaspoon whole allspice berries
6 ounces cinnamon sticks
1 (750 milliliter) bottle vodka
1 (750 milliliter) bottle rum
2 cups orange juice
1/2 cup pineapple juice

DIRECTIONS
Bring the water, brown sugar, white sugar, ginger, peppercorns, allspice, and cinnamon sticks to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 30 minutes. Strain the liquid into a heatproof container, and discard the spices. Refrigerate overnight to cool.

Pour the chilled spice mixture into a large punchbowl. Stir in the vodka, rum, orange juice, pineapple juice, and crushed ice. Garnish with lemon slices to serve. (7 pound) bag of crushed ice
10 lemon slices

Bananas Foster French Toast

4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter, divided
8 large croissants, halved
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract

In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.