Hot Bacon Dressing

8 slices bacon

1 1/2 cups white sugar
3 teaspoons cornstarch

1/2 teaspoon salt

1/4 cup water

1/2 cup white vinegar

Directions

1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2.In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.

3.In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

Alicia's Hot Corn Casserole

1 cup butter

2 (8 ounce) packages cream cheese

1/2 cup milk

4 (15 ounce) cans whole kernel corn, drained

1 (12 ounce) jar jalapeno peppers, drained and diced

2 cups shredded Cheddar cheese

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth.

In a 9x13 inch baking dish combine corn and jalapenos. Pour milk mixture over corn and sprinkle with cheddar cheese.

Bake in preheated oven for 35 minutes.

Bacon Ranch Pasta Salad

1 (12 ounce) package uncooked tri-color rotini pasta

10 slices bacon, cooked and diced

1 cup mayonnaise

1 packet dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese

Directions

1.Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.

2.Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

3.In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Creamy Chicken and Wild Rice Soup

4 cups chicken broth

2 cooked, boneless chicken breast halves, shredded

1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet

1 cup diced carrots
1/2 cup diced celery
3 cloves garlic, minced
3/4 cup all-purpose flour
1/2 cup butter
2 cups milk

Directions

1.In a large pot over medium heat, boil chicken breast in water to make broth. I usually season with salt and pepper and garlic. 

2.  While chicken is cooking make rice according to package directions.

3.   In a medium saucepan over medium heat, melt butter. Then stir in flour mixture by tablespoons, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

3.Stir broth, shredded chicken, rice, celery, carrots, and garlic into cream mixture. Cook over medium heat veggies are soft, about 20 minutes.  If it is to thick add more broth, if it is too runny and more flour.

Day's Tiny Cheesecakes

2 – 8 oz packages cream cheese (softened)

¾ cup of sugar

2 eggs

1 tsp vanilla

1 tbls lemon juice

24 vanilla wafers

1 21oz can cherry pie filling

Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.  Line muffin pan with paper baking cups and place vanilla wafer in each.  Fill the cups 2/3 full with cream cheese mixture.  Bake at 375 for 15 to 20 minutes or until set.  Top each with pie filling, Chill and Enjoy.