In a small bowl, combine, bacon, green onions, chives and thyme.
Layer half of the potatoes in the prepared dish. Sprinkle with half of the salt and pepper. Top with half of the bacon-herb mixture. Sprinkle with half of the Parmesan cheese Repeat layers.
In a medium bowl, whisk together cream, milk and flour. Pour over potatoes.
Cover and bake for 1 hour.
Increase oven temperature to 400 degrees F. Uncover potatoes and bake for 20-25 minutes longer, until golden brown and bubbly.
Add butter and olive oil to a large sauté pan over medium heat. When butter has melted, add shallots and Brussels sprouts and cook until they begin to caramelize, about 10 minutes. Season to taste with salt and pepper.
*Any combination of canned fruit you desire.
Remove cake from oven and let cool for 10 minutes after baking.
Using the end of the wooden spoon poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
Refrigerate for 30 minutes.
Spread whipped topping over the top of the cake. Sprinkle on the toffee bits. Heat caramel in microwave then drizzle caramel over top of cake.
Refrigerate for 3-4 hours or overnight.
Add all other ingredients. Simmer in crock pot on low for several hours or cook in a large pot on the stove over low heat for 2-3 hours.
Melt butter in saucepan; stir in sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved.
Add carrots; cook, stirring gently, until carrots are well coated and thoroughly heated.
Combine the flour, baking soda and salt. Add to creamed mixture and mix well. Pour into a greased 10x15x1 inch baking pan. Bake at 350° for 25 minutes or until bars test done; Cool.
For frosting, cream butter and cream cheese in a mixing bowl. Gradually add powdered sugar and vanilla, beat well. Spread over cooled bars.
Add taco seasoning, enchilada sauce and chili powder to meat. Stir to combine.
In a casserole dish, layer tortillas, meat mixture and cheeses. Repeat until all meat mixture has been used.
Bake in 350 degree F oven until warmed through and cheese has melted, approximately 25 minutes.
Add the remaining ingredients to potatoes. Beat with a mixer until smooth.
Pour into a large casserole dish and bake at 375 until bubbly, approximately 15 minutes.
In glass casserole dish, pour drained green beans into bottom. Spread cheese over green beans.
Next, mix soup and milk together. Pour soup mix in dish. Pour French Fried onions over top of mixture.
Put in oven for 25-30 minutes, or until french fried onions are golden brown. You may need to cover with foil if onions are browning too quickly.