• In large bowl add eggs, milk, dark brown sugar, melted butter, vanilla extract, cinnamon and nutmeg.
• Whisk until fully combined and set aside.
• In a pan over medium heat, cook sausage until golden brown and crispy on all sides. Season with salt and pepper.
• Once cooked set aside.
• Cut the Hawaiian rolls into 4 equal pieces.
• Transfer to a baking dish and topped with cooked sausage.
• Cover with the egg mixture and top with shredded Colby Jack cheese.
• Place in a preheated oven at 350F for 25-30 minutes until cooked through and browned across the top.
• Remove from oven, top with maple syrup and enjoy!

Strawberry Crunch

• In a small bowl add in the strawberry jello mix, 4 tbsp unsalted butter and 1/4 cup of flour. Mix thoroughly until fully combined.
• In another small bowl add in the vanilla pudding mix, 4 tbsp unsalted butter and 1/4 cup of flour. Mix thoroughly until fully combined.
• Spread out both mixtures on a parchment line baking sheet. Making sure to press it each down firmly while keeping them mostly separated.
• Bake at 350f for 7-8 minutes or until edges start to bubble.
• Refrigerate for 2 hours or until firm and completely cooled.
• Once cooled, break into pieces and blend until full incorporated.
• Place in freezer until ready to use.

Rice Krispie Treat Assembly

• In a large sauce pan over medium heat, melt 8 tbsp of butter.
• Once butter is melted, add 5 cups of mini marshmallows. Mix constantly until fully combined.
• Then, add vanilla extract. Mix until combined and remove from heat.
• Add in 6 cups of rice krispies cereal and 1 cup of mini marshmallows. Mix throughly.
• Then, add in 1 cup of the strawberry crunch and mix to incorporate.
• Transfer to a baking dish lined with parchment paper. Spread out evenly pressing down just enough to form. This step is very important and will lead to crispy and gooey treats!
• In a small microwave safe bowl, add 1/2 cup marshmallows fluff. Microwave in 5 second intervals until smooth. Drizzle over rice krispie treats and sprinkle 1/4 cup of the strawberry crunch. Let cool and enjoy!

• In a large skillet over medium heat, add in unsalted butter. Once the butter is melted and starting to slightly bubble, sprinkle in the flour and whisk to combine. Cook for 1-2 minutes consistently whisking.
• Once the roux is a light brown in color start whisking in the half and half slowly. As the roux absorbs the half and half it will begin to thicken.
• Continue to pour and whisk increasing the amount of half and half being added until the roux is lump free.
• Bring to a simmer and add in the white pepper, onion powder, nutmeg, salt and garlic.
• Cook until the sauce coats the back of a spoon and is a thick smooth consistency. That should take 5-6 minutes over medium heat.
• Once the sauce has reached the proper consistency, remove from the heat.
• Whisk in 1 cup of the muenster cheese, parmesan cheese and the shredded mozzarella cheese.
• Follow that by folding in the cooked shells and mix throughly.
• Transfer the mixture to a rimmed baking dish.
• Sprinkle the top with oregano and remaining 1 cup of muenster cheese. Drizzle with olive oil and bake at 350F for 30-45 minutes or until golden brown.
• Allow to cool for 10-15 minutes and serve!

• Preheat oven to 350 F.
• In a large skillet over medium heat, add in chopped bacon and cook until crispy. Once golden, transfer to a plate lined with paper towel and set aside. Reserve half of the bacon grease in the pan.
• Add in the diced mushrooms, garlic, and butter, and sauté until golden brown. Next add in the flour and stir to combine and allow to cook for 30 seconds or so, while continuously stirring to prevent burning.
• Add in the green beans and add salt and pepper to taste, mix thoroughly. Cook for 6-8 minutes.
• Add in the cream and half of the cooked bacon. Mix thoroughly and transfer to a baking dish.
• Top with shredded mozzarella cheese, the rest of the cooked bacon, half of the fried onions, oregano, and top with a drizzle of olive oil.
• Allow to bake for 25-30 minutes or until the top is golden brown and bubbling.
• Once out of the oven, top with remaining fried onions.
• Let it cool for a few minutes before serving and enjoy!