Let all that you do be done in love.
1 Corinthians 16:14 ESV
Ingredients
* 6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
* Salt
* 2 ounces bacon (2 or 3 strips)
* 1 cup chopped bell pepper (any color or a combination)
* 1/4 cup minced red onion
* 1/4 cup sliced scallions (about 2 scallions)
* 1/4 cup extra-virgin olive oil
* 3 tablespoons red wine vinegar
* 1 tablespoon dijon mustard
* 1 tablespoon mayonnaise
* Freshly ground pepper
Directions
Ingredients
* 12 ounces corkscrew-shaped pasta
* 1/2 cup milk
* 12 ounces lean bacon
* 3 medium ripe tomatoes, cut into chunks
* 1 tablespoon chopped fresh thyme
* 1 clove garlic, minced
* Kosher salt and freshly ground pepper
* 1/2 cup mayonnaise
* 1/4 cup sour cream
* 4 tablespoons chopped chives or scallion greens
* 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions
4 tbsp sugar
4 tbsp unsweetened cocoa
7 cups skim milk
8 tbsp Caramel topping
Combine sugar and unsweetened cocoa in a small saucepan; stir in skim milk and caramel ice cream topping. Cook, stirring constantly, over medium heat until mixture is thoroughly heated and topping dissolves. Serve immediately.
Serves 4
INGREDIENTS:
1 1/2 cups semisweet chocolate chips
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup marshmallow creme
1 box (13 oz) graham cracker honey sticks
DIRECTIONS:
1. In small microwavable bowl, microwave chocolate chips and condensed milk on High 1 to 2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spreading evenly.
NGREDIENTS:
1 egg
2 tablespoons 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:
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
INGREDIENTS:
1 package (12 oz) bulk pork sausage
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
10 eggs
1 cup shredded Cheddar cheese (4 oz)
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
DIRECTIONS:
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well.
INGREDIENTS:
1/3 lb bulk pork sausage
1 tablespoon Pillsbury BEST® all-purpose flour
3/4 cup milk
1/8 teaspoon salt
1/2 teaspoon coarse ground black pepper
2 Eggland's Best eggs
1 tablespoon half-and-half
1/2 teaspoon dried parsley flakes
1/8 teaspoon California-style garlic salt or garlic salt
1 tablespoon LAND O LAKES® Butter
1/2 cup frozen southern-style cubed hash-brown potatoes (from 32-oz bag)
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
Fresh parsley, if desired
DIRECTIONS:
INGREDIENTS
3/4 lb bacon, cut into 1-inch pieces
3 cups refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
3 eggs
1 can (4.5 oz) Old El Paso® green chiles, drained
3/4 cup shredded Cheddar cheese (3 oz)
1 medium tomato, chopped
DIRECTIONS
1. In 10-inch nonstick skillet, cook bacon 5 to 7 minutes over medium heat, stirring occasionally, until crisp. (Drain, reserving 2 tablespoons drippings and bacon in pan.)
2. Add potatoes; spread evenly in skillet. Cook 8 to 10 minutes, stirring occasionally, until brown.
INGREDIENTS:
1/2 lb bulk pork sausage
1/3 cup sliced green onions
1/3 cup chopped red bell pepper
5 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (3 oz) cream cheese, softened
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2 cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
1 egg, beaten
1 teaspoon sesame seed
DIRECTIONS:
