Egg-Hashbrown Casserole -- Katie Dunn

Egg-Hashbrown Casserole

List of ingredients:
1/2 cube of butter
1 large 30 oz. frozen hashbrown bag
8 oz. cheddar chees
8 oz. monterey jack with jalapeno cheese
3/4 lb. ham or precooked bacon
5 eggs
1 cup of milk
Optional: sour cream and salsa to serve with casserole

Instructions:
Preheat oven to 425 degrees
Melt 1/2 cube of butter in 9x13 pan
Add 1 large 30 oz. hashbrowns bag (frozen section)
Bake at 425 degrees for 20 minutes breaking up hashbrowns occationally
Mix 8oz. cheddar cheese grated,
8 oz. Monterey Jack with Jalapeno grated,
3/4 lb. ham cubed or pre-cooked bacon cut into small squares
Mix seperately 5 eggs, and 1 cup of milk together
Put ham and cheese over hashbrowns. Then POUR milk and egg mixture over all. Do not mix.
Bake 375 degrees for 40 minutes loosely covered with foil.
Serve with sour cream and salsa or plain.

Mexican Chicken Corn Chowder - Shirley Morris

Mexican Chicken Corn Chowder -- Shirley Morris

1 ½ lbs. boneless, skinless chicken breasts or 1 - 12.5 oz can of chicken

½ cup chopped onion or 1 tsp. of onion powder

½ tsp. garlic powder

3 Tbsp. butter

2 chicken bouillon cubes

1 cup hot water

1 tsp. ground cumin

2 cups half and half

2 cups shredded Monterey Jack cheese or 1 cup of Mozzarella

1 (15 oz.) can creamed corn

1 (4 oz.) can chopped green chilies

¼ tsp. hot sauce (Tabasco)

1 bag tortilla chips

In large saucepan, brown chicken, onion, garlic, and butter. Dissolve bouillon in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining ingredients. Cook until cheese melts. To make ahead - Pour into a freezer bag and freeze.

Texas Caviar -- Amber Williams

6-8 Roma Tomatoes (diced)
3 green onions (chopped)
2 avocados (diced)
1 can black eyed peas (drained)
1 can white corn (drained)
1/4 c. chopped fresh cilantro
Kraft Zest fat free Italian dressing (add until moist)

Mix all ingredients and serve with tortilla chips.