1. Preheat oven to 375°. Bring salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat to medium, and cook, whisking often, 5 to 7 minutes or until thickened. Remove from heat, and stir in cheese and butter.

2. Whisk together half-and-half, next 2 ingredients, and 2 eggs in a medium bowl. Stir half-and-half mixture into grits mixture. Stir in Simple Collard Greens. Pour mixture into a lightly greased 13- x 9-inch baking dish.

3. Bake at 375° for 25 to 30 minutes or until set. Remove from oven.

4. Make 8 indentations in grits mixture with back of a large spoon. Break remaining 8 eggs, 1 at a time, and slip 1 egg into each indentation. Bake 12 to 14 minutes or until eggs are cooked to desired degree of doneness. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with hot sauce, if desired.

1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

2. Sift together flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and almond extracts. Pour batter into a greased 13- x 9-inch pan; sprinkle with Crumb Topping.

3. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 20 minutes before serving.

1. Preheat oven to 400°. Combine first 3 ingredients in a shallow dish. Dredge bacon slices in cornmeal mixture, shaking off excess.

2. Place half of bacon in a single layer on a lightly greased wire rack in a jelly-roll pan. Repeat procedure with remaining bacon, placing on another lightly greased wire rack in a second jelly-roll pan.

3. Bake at 400° for 40 to 45 minutes or until browned and crisp. Let stand 5 minutes.

Whisk together hot coffee, fudge topping, and sugar in a large Dutch oven until smooth. Add half-and-half and remaining ingredients, stirring until blended. Bring mixture to a simmer over medium-high heat. Serve immediately, or let cool, cover, and chill 1 to 24 hours, and serve over ice.