This is a recipe from the Neely's on Food Network. I just love them!
Gina: Pat, can you give me a little sugar for these peaches?
Pat: Honey, I'll give you sugar any time you want it.
Gina: (giggling) That's my man!
4 ounces thick-sliced bacon
2 cups favorite shaped pasta: elbow macaroni, cavatappi, conchiglie, lumaconi, etc.
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves
Cook the bacon until crisp but not overdone. Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
the bread crumb mixture over the top of the pasta.
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
2 tablespoons milk
2 cups crushed potato chips
lollipop sticks from a craft or party store, or wooden skewers
1. Preheat oven to 350 degrees F. Grease a baking sheet or line with parchment paper.
2. Crush potato chips onto a plate. In a large bowl, whisk together egg and milk. Dip the chicken cubes into the egg mixture, then coat well with potato chips. Spread the nuggets onto the baking sheet.
3. Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown. Remove baking sheet from oven, and insert a lollipop stick into each nugget.