Bacon and Cheese Fettuccine

Ingredients

8 Strips of Bacon cooked & crumbled
1 box of Uncooked Fettuccine noodles
2 cans of Diced Tomatoes (14.5 oz)
2 cups of Chicken Broth
Seasoning of your choice: Italian, salt & pepper, basil, oregano
Brick of Cream Cheese
OPTIONAL - chopped Onion

Directions
Place all ingredients (except cream cheese) in the Bean Pot. Place lid on bean pot & microwave for 25 minutes. Once everything is cooked, add cream cheese and microwave for a couple more minutes.

Potato Casserole

Preheat oven to 400 degrees:

8 to 10 diced potatoes
Place in a 9 x 13 Celebrating Home Casserole Dish

Mix together:
2 cups milk
2 cups cream
1/4 cup flour
Salt
Pepper

Pour over potatoes.
Cover with foil. 
Bake 45 minutes

Remove foil and sprinkle shredded mozzarella cheese over potatoes.  Return to oven uncovered for 10 minutes.

Optional: 1 bottle Hormel real bacon bits

Bean Pot Chicken Bacon Ranch Tater Tot Casserole

Ingredients 
2 skinless, boneless chicken breasts, cut into cubes
1 2-lb package of tater tots
1 and 1/2 cups shredded sharp cheese
8 slices of bacon, cooked and crumbled (I used maple bacon)
1 cup of milk
1 pkg. of dry ranch dressing mix (I used Hidden Ranch original)

Directions

Place 1/2 the tater tots on the bottom of the Bean Pot
Sprinkle 1/2 cup of the cheese and 1/3 of the bacon over top.
Place chicken pieces on top. Place another layer of 1/2 cup of cheese and 1/3 of the bacon crumbles over top.
Place another layer of tater tots on top and cover with remaining cheese and bacon crumbles.
Mix the milk with the dry seasoning mix and pour over top.
Bake in the oven at 350 for 1 hour

Bacon Cheese Pull-Aparts

Ingredients: 

1 egg
2 tbsp milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

Directions:

Heat oven to 350°F. Spray with Pam a 13"x9" casserole dish. In large bowl, 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. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

Honey Mustard Chicken

Ingredients:
4 boneless chicken breast
3/4 cup honey
1/2 cup Dijon mustard
1 tsp lemon juice
1/2 tsp paprika
lemon pepper to taste
4 Tbsp bacon, cooked and chopped (I used Oscar Meyer bacon bits in the yellow bag)
1 cup shredded mozzarella cheese

Directions:

Place chicken in Bean Pot. In a Celebrating Home bowl, Combine honey, mustard, lemon juice and paprika. Pour over chicken. Top each chicken breast with 1 Tablespoon of bacon. Cover and Continue to cook for 2 1/2 to 3 hours in 375 oven. Add cup of mozzarella cheese at the end and put the lid back on until it melt
 

Bacon Peppered Chicken

Ingredients:
1 Tbsp Olive Oil
1 tsp Cajun Seasoning
1 C Favorite Cheese (shredded)
½ pkg Pepper Stir Fry Vegetables (frozen)4 Boneless Chicken Breasts
6 Slices Bacon (diced)

 

Directions:

Place Chicken breasts in Bean Pot. Cover then microwave 10 minutes. Fry bacon until almost crisp. Add vegetables to bacon and continue to cook until bacon is crisp, then drain. Sprinkle chicken with seasoning. Add bacon vegetable mixture, top with cheese. Back at 350 degrees until cheese is melted. Serve with Rice.