Babysit

INGREDIENTS:
2 Pillsbury® Grands!® frozen southern-style biscuits (from 25-oz bag)
2 eggs
1/2 cup milk
1 can (7 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained, or 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 strips bacon, cooked, crumbled
1/3 cup shredded Swiss cheese
DIRECTIONS:
1. Heat oven to 350°F. Place biscuits on cutting board to thaw, about 10 minutes.
2. In medium bowl, beat eggs and milk with wire whisk until blended. Stir in corn, bacon and cheese.

* 3 ounces of cream cheese, softened for 10 seconds in the microwave
* 3 tablespoons strawberry jam
* A few sheets of graham crackers, broken into squares or rectangles

Mix the softened cream cheese with the jam. Spread a little of the mixture on top of each graham cracker. Either eat right away, or chill for 30 minutes. The grahams will soften and become more like a cheesecake crust, and the topping will firm up.

Kids can help: Break up grahams, stir cream cheese and jam

Extras: Use different flavors of jam, top with a slice of fresh strawberry 

 2 LBS boneless, skinless , chicken breasts

1 can cream of chicken soup

1 cup sour cream

1/2 cup chicken broth

Ingredients:

2 cans (15-1/4 ounces each) whole kernel corn, drained

1 can (15 ounces) black beans, rinsed and drained

1 jar (16 ounces) chunky salsa, divided

6 boneless skinless chicken breast halves (4 ounces each)

1 cup (4 ounces) shredded cheddar cheese

Directions:

1 (2 lb) package frozen hash brown potatoes, thawed

1 (8 ounce) package sliced ham, chopped

2 (10 3/4 ounce) cans cream of potato soup

1 (16 ounce) container sour cream

2 cups shredded sharp cheddar cheese

1 1/2 cups grated parmesan cheese

Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan. In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. Sprinkle with Parmesan cheese. Bake in preheated oven until sauce is browned and top is browned, about 60 minutes.