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Bacon N'Egg Biscuit Bake

INGREDIENTS:
2 Pillsbury® Grands!® frozen southern-style biscuits (from 25-oz bag)
2 eggs
1/2 cup milk
1 can (7 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained, or 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 strips bacon, cooked, crumbled
1/3 cup shredded Swiss cheese
DIRECTIONS:
1. Heat oven to 350°F. Place biscuits on cutting board to thaw, about 10 minutes.
2. In medium bowl, beat eggs and milk with wire whisk until blended. Stir in corn, bacon and cheese.

Taco Filled Pasta Shells

12 ServingsPrep: 20 min. + chilling Bake: 45 min.
Ingredients

* 2 pounds ground beef
* 2 envelopes taco seasoning
* 1 package (8 ounces) cream cheese, cubed
* 24 uncooked jumbo pasta shells
* 1/4 cup butter, melted
*

ADDITIONAL INGREDIENTS (for each casserole):
* 1 cup salsa
* 1 cup taco sauce
* 1 cup (4 ounces) shredded cheddar cheese
* 1 cup (4 ounces) shredded Monterey Jack cheese
* 1-1/2 cups crushed tortilla chips
* 1 cup (8 ounces) sour cream
* 3 green onions, chopped

Directions

Strawberry Cheescakes

* 3 ounces of cream cheese, softened for 10 seconds in the microwave
* 3 tablespoons strawberry jam
* A few sheets of graham crackers, broken into squares or rectangles

Mix the softened cream cheese with the jam. Spread a little of the mixture on top of each graham cracker. Either eat right away, or chill for 30 minutes. The grahams will soften and become more like a cheesecake crust, and the topping will firm up.

Kids can help: Break up grahams, stir cream cheese and jam

Extras: Use different flavors of jam, top with a slice of fresh strawberry 

Sherri's Mexican Lasagna

Sherri’s Mexican Lasagna

9×13 pan (I like glass) in a 350 degree oven for 35-45 min.

1 # of ground turkey, beef or chicken

1/2 cup of chopped onions

1 15 oz can refried beans

1 8 oz can tomato sauce

1 package of taco seasoning

1 4 oz can of chopped, MILD chilies (those fire loving diners can add spicy sauce and such to their own)

3/4 cup to 1 cup of water

Cheesy Ham Hashbrown Casserole

1 (2 lb) package frozen hash brown potatoes, thawed

1 (8 ounce) package sliced ham, chopped

2 (10 3/4 ounce) cans cream of potato soup

1 (16 ounce) container sour cream

2 cups shredded sharp cheddar cheese

1 1/2 cups grated parmesan cheese

Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan. In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. Sprinkle with Parmesan cheese. Bake in preheated oven until sauce is browned and top is browned, about 60 minutes.

Farmers Casserole

1 pkg frosen hash browns

1 cup cooked diced ham

1 pkg Pepper Jack Cheese

12 eggs _

Milk

Preheat oven 350, spray a 9 x 13 casserole dish and set aside. In large bowl combine, hashbrowns, ham, and pepper jack cheese put into casserole dish. Wisk together 12 with some milk about 2 TBSP, pour over hashbrown mixture. Bake for about an hour or until eggs are set. I like to add salt and pepper and cayenne pepper to the egg mixture before pouring over the hashbrown mixture.

Bake 40-45 minutes until it is set

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