4-5 boneless, skinless chicken breasts

6 strips of quality bacon – cooked and crumbled

2 cans cream of chicken soup

2 cups shredded Monterrey Jack cheese

1 box (16 ounces) dried spiral pasta

1 tablespoon garlic powder

Salt and pepper to taste

Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish.

Top with crumbled bacon.

Top with remaining cup of Monterrey Jack cheese.

Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top




2 lbs – fresh strawberries, hulled, washed and quartered

1/2 – cup sugar

3 – tablespoons White Lily all purpose flour

Biscuit Topping

1 1/2 – cups White Lily all-purpose flour

2 – tablespoon sugar, plus more for top of biscuits

1/4 – teaspoon salt

1 – tablespoon baking powder

4 – tablespoons cold and cubed butter

1 1/4 – cups heavy cream

8×8 or 9×9 inch baking dish

Preheat oven to 350° degrees. Hull the strawberries and cut them into quarters and place in a baking dish (I used a glass Pyrex baking dish).

In a small bowl mix the sugar and the flour together; Sprinkle the mixture evenly over the strawberries. Toss the strawberry mixture lightly to combine.

Make the biscuit topping by combining, all the dry ingredients. Then cut in the butter to resemble coarse meal or the size of a pea. I used a pastry blender to incorporate the butter into the flour mixture.

Add cream and mix until moist. Spoon the biscuit mixture on top of the filling. It should be plopped on in clumps. You don’t want a perfectly smooth topping.

Sprinkle the biscuit topping with additional granulated sugar.  Bake 25 minutes or until the biscuit topping is lightly golden brown and the filling is bubbly.

Let cool enough for the juices to thicken, then served warm by itself or with whipped cream



1/2 pound Jimmy Dean Premium Pork Sausage Roll
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
Spoon by 1/3 cupfuls into muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 1 dozen.



2 large avocados
Fresh lemon juice
1 Roma tomato, seeded and cubed
1 cup cubed French bread
1/2 cup finely chopped spinach leaves
1/4 cup cooked crumbled bacon
2 tablespoons mayonnaise
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Cut the avocados in half, remove the pits, and carefully remove the peel. Rub the outsides of each half with some fresh lemon juice. This will help them maintain their nice color. Set aside.
In a medium mixing bowl, add all remaining ingredients.
Mix everything together
Stuff the avocados with as much of the filling as you can fit, allowing the filling to come up over the sides a bit. Place the avocados on a non-stick baking sheet and bake for about 10-12 minutes, or until the filling has turned a light golden brown.



18 vanilla wafer cookies
2 (8oz) cream cheese, softened
1 (8oz) neufchâtel cream cheese, softened
¾ C sugar
3 eggs
1 tsp vanilla
1¼ C white chocolate chips, divided
1¼ C crushed mini candy canes, divided
18 foil muffin liners


Preheat oven to 350 degrees.
Place foil liners in 2 muffin pans.
Place 1 vanilla wafer in the bottom of each cup.
Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
Don’t over beat.
Gently stir in ¾ C chocolate chips and ¾ candy cane pieces.
Fill each cup ¾ of the way full.
Bake 20-25 minutes or until almost set.
Remove from oven; let cool 5 minutes on rack and then remove from pan.
Once cool cover and refrigerate for 3 hours.
Before serving; place remaining chocolate chips in a microwave safe bowl, microwave for 15 seconds, stir, 15 more seconds, stir, repeat again if necessary until smooth.
Place 1 tsp crushed candy cane in the center of each cheesecake, use a fork to drizzle white chocolate back and forth over the tops.



1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked but I freeze mine after baking and cooling. . If baking frozen, add a few minutes to the baking time.