CHEESY HASH-BROWN CASSEROLE

CHEESY HASH-BROWN CASSEROLE MAKES 8 SERVINGS. 8 frozen hash brown patties 6 eggs 2 cups each milk and shredded Cheddar cheese 1 cup sour cream 1 tsp each garlic powder and ground mustard 1/4 tsp pepper 6 slices bacon, crisply cooked, crumbled 3 green onions, sliced Place hash brown patties in 13x9" baking dish sprayed with cooking spray. Bake in 450 degree oven 20 min. or until browned, turning hash brown patties after 10 min. Remove from oven. Let stand 5 min. Reduce oven temp to 350 degrees. *Beat eggs in a bowl. Add milk, sour cream, garlic powder, mustard and pepper, mix well. Stir in bacon, 1 1/2 cups cheese and onions. Pour over hash brown patties. Sprinkle with remaining cheese. Bake 50 min. or until edges are golden. SERVE & ENJOY...

Taco Pockets

Taco Pockets 1 lb. lean ground beef 1/4 c chopped onion 2 t ground cumin 2 t chili powder 1/2 t garlic powder 1/4 t salt 2-3 dashes Tabasco 3-4 burrito-size flour tortillas Combine ground beef and seasonings; form into three or four burgers. Cook burgers in a skillet. Once the burgers have cooked, place a large, burrito size flour tortilla or wrap on a hot skillet or griddle for a few seconds. Turn it over, and place in this order, grated cheese, salsa, lettuce, tomato, and the burger. After a few more seconds, and tortilla soft and pliable, remove tortilla and burger to a cutting board, where you fold up the edges of the tortilla around the burger. Then, turn it over and cut it in half. You then have two “pockets” (sort of like pita bread) with burger and fillings inside. It’s easy to pick up and eat with your hands. And it tastes soooo good!

Creamy Stovetop Jalapeno-Bacon Mac n Cheese

Creamy Stovetop Jalapeno-Bacon Mac n Cheese 12 oz. Dry pasta (shells, elbows, rotini, etc.) 1 1/2 cups milk 2 tablespoons all-purpose flour 2 cups (8 oz.) shredded cheddar, Monterey jack or Colby (or a mix) 1 jalapeno, minced 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/4 teaspoon cayenne pepper 4-5 slices bacon, cooked til crisp and crumbled Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente, about 7-8 minutes. Drain and set aside. Set the same pot to medium heat; add milk and flour. Whisk until milk thickens slightly. Remove from heat and add cheese, jalapeno, salt, dry mustard and cayenne. Stir until cheese has melted and sauce is creamy. Taste and adjust the seasonings as desired. Add pasta and stir to coat evenly. Stir in crumbled bacon. Serve warm.

CHEESY CAULIFLOWER-POPCORN

CHEESY CAULIFLOWER-POPCORN MAKES 4 SERVINGS. Break 1 large head cauliflower into small florets. Toss with 1 tbs oil and garlic salt, transfer to a greased baking sheet. Bake at 400 degrees for 18 min. or until tender. Sprinkle with 1 tbs grated Parmesan cheese. SERVE & ENJOY...

Pina Colada Monkey Bread

Pina Colada Monkey Bread 1/2 cup (1 stick) butter 1/4 cup plus 3 tablespoons coconut milk, divided 2 cans (16.3 oz each) Pillsbury Grands! refrigerated biscuits 1 1/4 cups granulated sugar 1 can (20 oz) canned crushed pineapple, well drained 1 cup powdered sugar 1/4 cup chopped dried pineapple Heat oven to 350 degrees Grease a 12-cup bundt pan with cooking spray. In a small saucepan over medium heat, melt butter and 1/4 cup coconut milk until smooth. Remove from heat. Separate both cans of dough into biscuits. Cut each biscuit into fourths. Carefully dip each biscuit piece into butter mixture, then roll in sugar and place in prepared bundt pan. Cover entire bottom of pan with a layer of about 20 biscuit pieces, then sprinkle half of the crushed pineapple over the top. Top pineapple with another layer of dipped and rolled biscuits, then sprinkle the rest of the pineapple on top. Top pineapple with remaining dipped and rolled biscuits. Bake until deep golden brown on top and a toothpick inserted in the center comes out mostly clean, about 35 minutes. Transfer to a cooling rack; cool 10 minutes in pan. Carefully invert monkey bread onto a plate. In a small bowl, whisk together powdered sugar and remaining 3 tablespoons coconut milk until smooth, like a glaze. Drizzle glaze over warm monkey bread. Top with chopped dried pineapple; serve warm.

GRILLED PORK TACOS

GRILLED PORK TACOS MAKES 3 SERVINGS. 1 orange 1 lime 3 cloves garlic, peeled 1 tsp salt 1/2 tsp whole peppercorns 4 pork chops, pounded Warm corn tortillas Salsa, avocado, chopped onion Squeeze juice from orange and lime into a blender. Add garlic, salt and peppercorns. Blend until pepper is ground. Pour marinade into a container, put pork chops in marinade, chill chops 1 hour. *Prepare grill. Brush grill rack with oil, cook pork chops until cooked through. Transfer chops to a plate. Slice meat. Make tacos with tortillas, salsa, avocado, pork and onion. SERVE & ENJOY...

LIME CABBAGE SLAW

LIME CABBAGE SLAW MAKES 6 SERVINGS. 6 cups sliced green cabbage 3/4 cup chopped cilantro or chives 1 tsp salt 1/2 tsp black pepper 1/4 cup lime juice 2 tbs orange juice 3 tbs olive oil In a bowl, toss cabbage, cilantro, salt and pepper. In another bowl, whisk together juices and oil. Toss slaw with dressing. SERVE & ENJOY...