For roasted spiced Brussels Sprouts with bacon

Preheat oven to 350F and toast the pecans in baking sheet for 3-4 minutes or until it get toasted really well.

Increase oven temperature to 400°F. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for until bacon is crisp, 12 to 18 minutes, rotating half way (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels. When bacon is cool, finely chop.

In a large bowl add Brussels sprouts, olive oil, balsamic vinegar, cayenne pepper, cumin powder, salt, pepper and mix well.

Transfer to baking sheet lined with aluminum foil and add the Brussels sprouts mixture in a single layer. Roast, stirring midway through to promote even browning, until Brussels sprouts are tender and caramelized, about 20 minutes

Transfer to a bowl, and add chopped bacon pieces and toasted pecans and mix well and enjoy.

For Honey chipotle sauce to go with Tyson® Crispy Chicken Strips Parmesan Herb

Prepare with Tyson® Crispy Chicken Strips Parmesan Herb according to manufactures instructions.

In a small bowl add everything and mix until everything combined well and set aside. This sauce will enough for 6-7 Tyson® Crispy chicken strips. Increase or decrease the amount depending you are serving.

Cheesecake with white chocolate ganache Studded with sugared cranberries

In a microwave or double boiler make white chocolate ganache by melting white chocolate and heavy cream and mix well and set aside.

Transfer Sara Lee® Classic Cheesecake to a serving plate and add white chocolate ganache on the top.

Then arrange sugared cranberries on the top.