***Biscuits & Gravy Casserole***

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Ingredients
1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

Directions

Preheat oven to 350 degree's. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.

Easy Spicy Pumpkin Muffins

Ingredients:
1 box Spice cake mix
1 can pumpkin purée

Directions: 
Combine items together. Fill muffin tins. Bake for 25-30 minutes. 

Enjoy!

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Loaded Mac & Cheese
GiGi's Home Cookin 
Serves 8

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Ingredients:
1 pound bacon
1 (16 ounce) box of elbow macaroni
1 Cup of milk
3 eggs
1- 16 oz sour cream (2 cups)
16 oz shredded Cheddar Cheese
16 oz shredded Pepper Jack Cheese
1 tsp of garlic salt
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp paprika

Directions:

Fry bacon until crisp; drain and crumble. Set aside.

Preheat oven to 350.

Cook pasta according to the package. Drain well.

In a large bowl combine milk, eggs, sour cream, and seasonings. Whisk together until mixed well. Stir in the cooked pasta and cheeses, reserving 1/2 Cup of Each cheese for top.

Pour into a baking dish. Sprinkle the remaining cheese over the top.

Bake in a preheated oven at 350 degrees for 25-30 minutes.

Allow the baking dish to set for 10 minutes. Garnish with crumbled bacon.

Enjoy!

Butternut Squash and Bacon Pasta
Nutrition Info
• Calories: 446.7
• Fat: 17.6g
• Carbohydrates: 52.6g
• Protein: 23.0g
Ingredients
•3/4 teaspoon salt, divided
•1/2 teaspoon dried rosemary
•1/4 teaspoon freshly ground black pepper
•3 cups (1-inch) cubed peeled butternut squash
•Cooking spray
•10 sweet hickory-smoked bacon slices (raw)
•1 cup thinly sliced shallots
•8 ounces uncooked mini penne (tube-shaped pasta)
•1/4 cup all-purpose flour (I used buckwheat flour)
•2.5 cups 1% reduced-fat milk
•1 1/2 cup (6 ounces) shredded sharp provolone cheese
•1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Directions
Preheat oven to 425°.
Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
Cook pasta according to the package directions, omitting salt and fat. Drain well.
Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Makes 6 Servings