Prep 10 m Ready In 10 m Cover 4 plates with lettuce. Top with all remaining ingredients except dressing. Drizzle with dressing just before serving

Prep 5 m Cook 25 m Ready In 30 m Preheat oven to 350 degrees F. Gradually stir milk into Gravy Mix with whisk in medium saucepan. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 1 minute. Stir in cream cheese, mayonnaise, mustard and ham. Spread mixture in glass pie plate sprayed with no stick cooking spray. Sprinkle with cheese. Top with pickle chips, if desired. Bake 20 minutes or until cheese is melted. Serve with sliced baguette or crackers

Prep 15 m Cook 3 h 22 m Ready In 3 h 37 m Preheat oven to 350 degrees F (175 degrees C). Mix brown sugar, paprika, mustard, and cayenne pepper together in a bowl. Whisk in pepper soda, ketchup, and Worcestershire sauce until brown sugar is dissolved. Cut 4 slices of bacon into small strips. Cook and stir in a large Dutch oven over medium heat until almost crispy, 3 to 5 minutes. Transfer to a bowl, reserving bacon grease. Stir onion into the bacon grease in the Dutch oven; cook and stir until soft, 3 to 5 minutes. Add garlic; cook and stir for 1 minute. Pour in bourbon, stirring to scrape up browned bits off the bottom with a wooden spoon. Stir bacon strips back in. Pour brown sugar mixture and baked beans into the Dutch oven. Simmer until beans are heated through, about 15 minutes. Arrange remaining 4 slices of bacon on top of the beans. Bake in the preheated oven, covered, until beans are bubbly and sauce is syrupy, about 3 hours

Prep 15 m Cook 37 m Ready In 52 m Cook and stir ground beef in a skillet over medium heat until brown and crumbled, 7 to 10 minutes; drain grease. Add taco seasoning; mix well. Stir in salsa and black beans; remove from heat. Grease a 9-inch pie pan or casserole dish. Mix corn bread mix, milk, egg, honey, and corn oil together in a bowl until batter is smooth; stir in corn. Pour batter into pie pan. Layer ground beef mixture over batter; sprinkle with Cheddar cheese. Top with corn chips. Place in a cold oven; set temperature to 350 degrees F (175 degrees C). Bake until sides are golden brown, 30 to 35 minutes

Prep 10 m Cook 18 m Ready In 28 m Line a baking sheet with aluminum foil and place a rack on top. Arrange bacon on the rack and place in a cold oven. Heat oven to 350 degrees F (175 degrees C). Cook bacon while oven heats until slightly cooked but not crisp, 5 to 10 minutes. Blot excess grease with paper towels. Grease 16 muffin cups or line with paper liners. Unroll cinnamon roll dough into a flat sheet on a work surface. Cut strips in half widthwise. Place a piece of bacon on each dough strip and roll dough to enclose the bacon. Place rolls in the prepared muffin cups. Bake in the preheated oven until rolls are golden brown, 13 to 17 minutes. Cool slightly. Top cinnamon roll bites with icing from package

Prep 20 m Cook 6 h Ready In 6 h 20 m Spray slow cooker with non-stick cooking spray. In medium bowl combine eggs and cream; whisk until well combined. Sprinkle onion powder, salt and both peppers over egg mixture while whisking. Whisk until completely combined. Set aside. In slow cooker, combine hash browns and about 1/2 of each of Parmesan cheese, mozzarella cheese, sausage, sun-dried tomatoes and basil. Using fingers, gently toss until combined. Pour egg mixture over top; if necessary use spatula to smooth out top. Set aside about 1/2 of remaining mozzarella cheese (approximately 2 ounces). Sprinkle remaining ingredients over top of casserole. Cover slow cooker and cook for 6-8 hours on low or until center is cooked through. A thermometer inserted into center should read 160 degrees F. Sprinkle casserole with remaining cheese, serve and enjoy!'}"