Place bacon in a single layer in a lightly greased 13- x 9-inch baking dish; sprinkle with Swiss cheese. Cover and chill, if desired. Break eggs over cheese, spacing evenly. Pour whipping cream over eggs, and sprinkle with salt and pepper.

Bake at 425° for 10 minutes. Sprinkle with Parmesan cheese and paprika. Bake 8 to 10 more minutes or until set. Remove from oven; sprinkle with parsley. Let stand 10 minutes before serving.

NOTE: CAsserole may be divided into 12 portions and served on English muffins.

Bring half-and-half, salt, garlic powder, and pepper to a boil in a Dutch oven; gradually stir in grits. Return to a boil; cover, reduce heat, and simmer, stirring occasionally, 5 to 7 minutes or until thickened.

Add cream cheese and 1/2 teaspoon hot sauce, stirring until cream cheese melts. Serve immediately.

1. Combine first 7 ingredients in a large bowl. Pour Buttermilk-Coconut Dressing over grapefruit mixture, tossing to coat. Cover and chill 1 hour.

2. Arrange arugula evenly on 6 salad plates. Toss grapefruit mixture, and place on arugula using a slotted spoon. Garnish, if desired.

1. Pulse first 3 ingredients in a large-capacity (11-cup) food processor 4 times or just until combined, using the metal blade. Remove metal blade, scraping yeast mixture into food processor bowl. Let stand 5 minutes.

2. Add remaining 1 cup flour, and process 30 seconds or until a dough forms, coming together to hold a shape. (Dough will be sticky.)

3. Place dough in a large bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour to 1 hour and 30 minutes or until doubled in bulk.

4. Punch dough down. Turn dough out onto a well-floured surface, and roll into a 10- x 18-inch rectangle. Spread evenly with Filling, leaving a 1-inch border. Roll up dough, jelly-roll fashion, starting at 1 long side. Cut into 12 (1 1/2-inch) slices, and arrange in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 30 minutes.

5. Bake rolls at 400° for 10 minutes. Remove rolls from oven; drizzle about 1/2 cup Glaze slowly over rolls, starting at 1 edge of pan and drizzling in a circular pattern; let glaze soak in. Repeat procedure with remaining Glaze.

6. Bake rolls 7 to 10 more minutes or until lightly browned and a wooden pick inserted in center comes out clean.

7. Remove rolls from oven, and invert onto an aluminum foil-lined baking sheet. Invert again, glaze side up, onto a serving platter. Let cool 20 to 30 minutes. Serve warm.

Whisk together first 4 ingredients in a large saucepan until smooth. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 2 minutes. Remove from heat. Cool slightly.

Stir in 6 cups cold milk, vanilla, and, if desired, liqueur. Cover mixture, and chill up to 2 days, or pour each serving immediately over 1/4 cup ice cream or ice cubes. Garnish, if desired.