Ham and Corn Frittata

8 eggs
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup frozen whole kernel corn
2 Tbsp chopped fresh chives
2 Tbsp chopped fresh parsley
1/4 tsp salt
1/4 tsp pepper
1/2 cup diced cooked ham
1 Tbsp butter

In bowl, beat all ingredients except ham and butter until well mixed.  Stir in ham.  In 10 inch skillet, melt butter.  Pour egg mixture over skillet.  Cover; cook 15-17 minutes or until eggs are set in center and light brown on bottom.  Turn upside down onto serving plate.

Serves 6

Slow Cooker Turkey and Brown Rice Chili

1 Tbsp vegetable oil
3/4 pound ground turkey breast
1 onion, chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 can chili beans in sauce, undrained
1 can (4.5 oz) chopped green chiles, drained
1/2 cup water
1 Tbsp sugar
2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
2 cups cooked brown rice

In skillet, heat oil.  Cook turkey and onion until turkey is no longer pink; drain.  In slow cooker, mix turkey mixture and remaining ingredients except rice.  Cover; cook on low heat setting 8-10 hours.  Stir in rice.  Increase heat setting to high.  Cover and cook about 15 minutes or until rice is hot.

Serves 6.

Safari Punch

1 envelope cherry flavored koolaid
1 envelope orange flavored koolaid
1 envelope tropical punch flavored koolaid
2 3/4 cup sugar
1 gallon water

Mix all until dissolved.

Serves 18

Italian Sausage Pasta Skillet Dinner

1/3 to 1/2 pound Italian Sausage, sliced and browned
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 can (18.5 oz) progresso light italian style vegetable soup
3/4 cup uncooked bowtie pasta (2 oz)
2 cups fresh baby spinach leaves
1/4 cup shredded mozzarella or parmesan cheese

In skillet, combine previously browned sausage, mushrooms and onion and heat 4 minutes until vegetables are tender.  Stir in soup.  Cover and heat to boiling.  Stir in pasta; reduce heat to medium low.  Cover and simmer for 10 minutes.  Add spinach; cook uncovered 3-5 minutes, stirring occasionally, until spinach is hot and just begins to wilt.  Sprinkle with cheese.

Serves 2-3

Simple Cooked Tomato Salsa

2 medium fresh tomatoes, cored and cut in half
2-3 Tbsp sliced canned jalapenos (depends on how spicy you want it)
5 garlic cloves, minced
1 1/2 tsp salt
1/4 cup water (may replace a portion of this with jalapeno juice)
2 tsp olive oil

Put all except oil in a blender and puree until desired consistency.  Heat olive oil in a sauce pan.  Pour puree into pan and bring to a low simmer and cook, stirring occasionally, until the mixture completely changes color from light red to a much darker red, about 15 minutes.  Remove from heat.  Keep refrigerated when not using.

Makes about 1 1/2 cups

Cheesy Spinach and Bacon Dip

16 oz velveeta, cut into 1/2 inch cubes
10 oz frozen chopped spinach, thawed and drained
4 oz cream cheese, cut into cubes
1 can rotel, undrained
8 slices bacon, crisply cook and crumbled
Tortilla chips or fresh vegetables

Place velveeta in large microwaveable bowl.  Add spinach, cream cheese, rotel, and bacon.  Microwave on high for 5 minutes (stirring every 2 minutes) or until velveeta is completely melted and mixture is well blended.  Serve hot with tortilla chips or fresh vegetables.

Serves 32

Goin Fishin Chex Mix

4 Tbsp butter, melted
4 1/2 cups any type of chex cereal
1 cup tiny pretzel fish shaped crackers
1 cup bite size cheese crackers
1/2 package (1 oz size) Ranch dressing and seasoning mix
1/4 cup grated parmesan cheese

In bowl, stir together butter, cereal and crackers until evenly coated.  Stir in dressing mix and cheese and until evenly coated.  Microwave on high for 2 minutes, stirring after 1 minute.  Spread on waxed paper and cool about 15 minutes.  Store in airtight container.

Serves 12

Beef and Bean Pot Pie

1 pound ground beef
1 can (16 oz) pork and beans
1 can (8 oz) tomato sauce
3 Tbsp packed brown sugar
2 tsp dried minced onion
1 cup bisquick
3 Tbsp boiling water
1 Tbsp ketchup

Heat oven to 375.  Spray 1 1/2 quart casserole with nonstick spray.  Brown beef and drain.  Stir in beans, tomato sauce, brown sugar and onion.  Pour into casserole; set aside.  In bowl, stir remaining ingredients until soft dough forms; beat vigorously 20 strokes.  Shape dough into ball and knead about 10 times until smooth.  Pat ball into round shape the size of the top of casserole.  Place on beef mixture in casserole.  Bake uncovered 15-20 minutes or until crust is light brown.

Serves 4