Preheat oven to 350 F

Spray muffin tins generously with nonstick cooking spray.

Spray a medium frying pan lightly with nonstick spray and preheat skillet medium high heat for 1-2 minutes. Add Applegate Turkey Bacon and continue to cook over medium high heat for approximately 5 minutes until the bacon is golden brown on both sides. Turn bacon occasionally while cooking to ensure even browning.

Remove bacon from skillet and cool. When cool, chop into little crumbles.

In a medium bowl, add large eggs, milk, whipping cream and whisk until well blended. Add ground black pepper and cheeses. Stir to combine.

Using an ice cream scooper (the big round variety), place one scoop of egg and cheese mixture into each muffin tin. The mixture should fill each tin ¾ full.

Sprinkle each cupcake with corn, bacon, green chilies and green onions. Use about 1 Tablespoon of corn and bacon and 1 teaspoon of Hatch green chilies and green onions. Lightly sprinkle each cupcake with paprika.

Bake in preheated oven 20-22 minutes until set. Remove from oven and let stand for 5 minutes.

Run a knife around the edge of each cupcake and carefully remove. Serve warm.

Preheat oven to 375 F.

In a medium frying pan over medium high heat, melt butter and sauté onions for 5-10 minutes…until onions are translucent.

In a large mixing bowl, combine sautéed onions with steamed rice, sour cream, cottage cheese, salt and pepper.

Spray a 2 quart casserole dish with nonstick cooking spray.

Layer rice, chilies, and cheese twice (like a lasagna)

Bake uncovered 25 minutes.

In a large kettle, bring 4 quarts water and 2 T salt to a rolling boil. Add macaroni and continue to boil, stirring occasionally, for 9 minutes. Drain pasta but do not rinse.

In the same kettle, melt butter over med-hi heat. Whisk in flour, ½ tsp kosher salt, black pepper, cayenne, garlic salt and vanilla. Continue to cook, continually whisking, for 2 minutes or until the mixture is smooth.

Slowly pour in the milk and half & half. Cook, whisking continually for 8-10 minutes until the mixture is thickened. You may need to reduce the heat to med after 4 minutes of cooking if the mixture is at a hard boil. You want to allow it to reach a gentle, slow boil. Continual whisking is important to eliminate lumps.

Remove from heat. Stir in 2 (8 oz pkg) shredded medium cheddar. Continue stirring until cheese is melted.

Mix the cooked pasta, cheese sauce nd raw broccoli florets together. Pour into a 13x9 casserole dish that has been sprayed with Pam.

Top with 1 (8 oz) pkg shredded sharp cheddar and ¼ c breadcrumbs.

Bake in preheated 350 oven for 25 minutes. Cool 5 minutes before serving.