Bacon Cheese Pull-Aparts

1 egg

2 tablespoons milk

1 (16.3-oz.) can Grands!® Flaky Layers Refrigerated Biscuits

1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces (or you can use bacon bits!)

3 oz. (3/4 cup) shredded Cheddar cheese

1/4 cup finely chopped green onions (4 medium)

In your 9 x 13 casserole dish, beat egg and milk with wire whisk until smooth.

Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Arrange biscuit pieces in single layer.

Bake in a preheated 350° oven for 23 to 28 minutes or until golden brown. Cut into squares. Enjoy!

**try this with all different types of shredded cheese! No time to chop onions? Sprinkle onion powder lightly over all after biscuits have been arranged in the single layer.

Spinach Casserole

1 (16 oz) carton cottage cheese
8 oz sharp cheddar cheese, grated
1 (10 oz) package chopped spinach, drained
3 eggs

Break open eggs into your 8 x 8 baker and beat well. Add remaining ingredients and mix well.

Bake 45 minutes in a preheated 350 degree oven. Enjoy!

**Use lowfat or nonfat cheeses in this dish for a healthy alternative. You can also substitute a 10 oz package of any other vegetable if you're not fond of spinach :)

Souffle Potato

2 2/3 cups mashed potato mix
1 egg, beaten
1 (2.8 oz) can French fried onion rings
1/2 cup shredded cheddar cheese

in your 8 x 8 baker or casserole dish/tortilla warmer, prepare mashed potato mix according to package directions. Add egg and onions and stir until blended. Level out in pan.

Sprinkle with cheese. Bake uncovered in a preheated 350 degree oven for 5 minutes. Serves 6. Enjoy!

Pumpkin Cheesecake

This is a great variation of the Sopapilla Cheesecake done in an earlier post. This one is just in time for the holidays!

2 cans crescent rolls (8 count each)
1 (8 oz) cream cheese, softened
1 can pumpkin
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
Cinnamon
Pecans, finely chopped or ground, amount varies by personal preference

Lay crescent rolls out in your hospitality set, 6 on each long side, 2 on each end, with the fat part of the triangle in the center of the dish and the points hanging over the edges.

Mix cream cheese, pumpkin, both sugars and vanilla. Spread out in the center of the dish on top of the crescent rolls. Sprinkle cinnamon over mixture. Sprinkle desired amount of pecans over the top of this.

Flip pointed ends of the crescent rolls up and over the top. When you are finished, this should look like a braid. Bake in a preheated 350 degree oven for 25 - 30 minutes! Enjoy!

**if you'd like, you can brush the top with butter before baking, but it is definitely NOT necessary. This is great served with whipped topping!

Chicken Gumbo

1 (15 oz approx) can chicken breast
1/2 pound smoked sausage (kielbasa)
1 bag vegetable mixture (broccoli, corn and red peppers) OR 1 bag okra and 1 bag corn
1 (14 oz) can stewed or diced tomatoes
1 1/2 cups water

Place all ingredients in your beanpot. Microwave 10 minutes on HIGH. Stir. Microwave another 10 minutes on HIGH. Serve and Enjoy!

**This is a great recipe to substitute ingredients with. Choose your favorite vegetables and type of tomatoes. Use Rotel or a can of chilies to give the dish a kick! Use 2 cans of chicken and no sausage, or leave out the chicken and double the sausage to a full pound (or more!).

Chocolate Cheesecake Bars

If you like the sopapilla cheesecake, you're gonna LOVE this!

1 can (8 oz) refrigerated crescent rolls

1 package (8 oz each) cream cheese, softened

3 tablespoons sugar

1 egg

1/2 cup miniature semisweet chocolate chips

1/4 cup caramel topping

Unroll dough into 2 long rectangles. Press 1 rectangle in bottom of 8x8 baker.

In small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed (or with fork/spoon) just until mixed. Fold in chocolate chips; spread over crust. Top with remaining rectangle of dough. Press out to edges of dish. Drizzle with caramel topping.

Bake at 375°F 18 to 22 minutes or until golden brown. Cool 1 hour. Cut into 3 rows by 3 rows to make 9 bars. Cut each bar diagonally into 2 triangles. Store covered in refrigerator.

Pork Tenderloin Supreme

2 (1 1/2 pound) pork tenderloin (total 3 pounds)
1 can tomato soup
1 package onion soup mix
2 Tblsp Worcestershire sauce

Place tenderloin in beanpot. Cover with remaining ingredients.

With cover on, bake at 325 degrees for 2 hours. Cut meat into 1-inch slices. Pour soup-gravy over slices of meat. Enjoy!

Lemon Cookies

1 lemon cake mix
1 stick margarine, softened
1 (8 oz) package cream cheese, softened
1 egg

Mix all ingredients in your Large Serving Bowl, blending well.

Drop by teaspoonful onto seasoned baking stone. Bake in a preheated 375 degree oven for 10 - 12 minutes. Enjoy!

**make any kind of cookies you like, just by changing the cake mix. The possibilities are endless!!

Pecan Chicken

1/4 cup honey
1/4 cup Dijon mustard
4 boneless, skinless chicken breasts
1 cup pecans, finely ground

Combine honey and mustard. Spread on both sides of chicken. Roll chicken in pecans. Place in 8x8 if using smaller chicken breasts or 9 x 13 for larger pieces.

Bake in a preheated 350 degree oven for 1 hour. Enjoy!

**Use your food processor to grind pecans. I make extra and save them for another dish like bread, cookies, or frosting when I want the pecan flavor but not a big bite of nuts.

Ice Cream Salad

***Because there is NO bad time of the year for ice cream!

1 (3 oz) package orange Jello
1 cup boiling water
1 pint ice cream, softened
1/2 cup chopped pecans
1 (8 oz) can crushed pineapple, drained

Dissolve Jello in boiling water in your 8 x 8 baker. Mix in remaining ingredients. Refrigerate until set.

**Play With Your Food!!! Try different types of Jello, fruit and ice cream!

Chocolate Chip Cookies

1 package yellow cake mix
1/2 cup oil
2 eggs
6 oz chocolate chips

Mix all ingredients. Drop by teaspoonful on seasoned baking stone. Bake in a preheated 375 degree oven for 10 minutes. Place stone on cooling rack for 5 minutes then remove cookies. Enjoy!

**you can change the type of cake mix and the types of chips (peanut butter, butterscotch, white chocolate) to create many different types of cookies!!!

**to season your baking stone, put it in the oven at 350 for 1 - 2 hours. The more you use it then, the more seasoned it will get. It WILL turn brown.

UPDATE ** A friend suggested adding 1/2 cup nuts also and add them and the chocolate chips after you've mixed the other ingredients. Thanks Carol!

Cranberry Ham

1 (2 inch thick) slice ham
1 cup whole cranberry sauce
2 Tablespoons brown sugar
1/4 teaspoon cloves (optional)

Place ham slice in beanpot. Spoon cranberry sauce evenly over ham. Sprinkle with brown sugar and cloves. Cover. Bake in a preheated 300 degree oven for 1 hour. Enjoy!

***add a drained can of sweet potatoes to top of ham before adding cranberry sauce. Follow rest of recipe as directed. Yuuummm!

Sweet and Sour Pork Chops

6 - 8 thick pork chops
1/4 cup soy sauce
1/4 cup chili sauce
1/4 cup honey

Combine honey, soy and chili sauce in your 9 x 13 dish. Place pork chops on top, then turn to coat.

Bake in a preheated 350 degree oven for 1 hour. Enjoy!

**this sauce works well if you want to use cut up Kielbasa, green peppers and onions instead of pork chops!

German Baby

This dish if fantastic! I made it this morning and had a hard time not eating the whole thing myself!!! I sprinkled a very small amount of powdered sugar on the top, then ate it with bananas and vanilla yogurt - Yuummmmm!

1/4 cup butter
3 eggs
3/4 cup milk
3/4 cup flour
2 Tablespoons powdered sugar, optional (yea right!)

Preheat oven to 425 degrees. While oven is preheating, put 1/4 cup butter in 8 x 8 baker and place in the oven for butter to melt.

In your blender (or bowl using a mixer), blend the eggs, milk and flour. When oven is at full temp and butter is melted, pour batter into baker and return to oven.

Bake for 20 minutes. It will rise like a souffle, then fall when taken out of oven. Lightly dust with powdered sugar and serve. Enjoy!

**you can serve with syrup, heated pie filling, yogurt, etc. in place of powdered sugar.

Onion Roasted Potatoes

1 envelope onion soup mix
4 medium all purpose potatoes, cut into large chunks
1/3 cup olive or vegetable oil

Pour oil into your 9 x 13 casserole dish. Add onion soup mix and blend together with fork.

Add potatoes and stir until potatoes are coated. Arrange potatoes evenly in bottom of dish.

Bake in a preheated 350 degree oven for 40 minutes or until potatoes are tender and golden brown. Enjoy!

**bake time will vary by oven. Electric and gas ovens cook slightly different.

*****Play With Your Food!! Try different types of dip mixes in place of the onion soup mix for a different flavor every time you make this :)