Nicki's Breakfast Frittata

Last evening's storm blanketed the backyard with a fresh cover of white. Using the leftover spiral ham from Christmas brunch, Joan served this frittata for breakfast.

Ingredients:
6 eggs, beaten
2 T. milk
1 c. shredded Cheddar cheese
1 t. dried parsley
2 green onions, chopped
1/2 c. cooked ham, diced
1/4 t. pepper

Directions:
In a large bowl, combine all ingredients; mix well. Heat a greased cast-iron or ovenproof skillet over medium heat; pour egg mixture into skillet. Cook over low heat, without stirring, until egg mixture is almost cooked through, about 4 minutes. Transfer to oven and bake, uncovered, at 350 degrees for about 8 minutes longer, until cheese is melted and eggs are set. Slice into wedges to serve.

Serves 6.

Joan added fresh Bartlett pears as a side.

Chicken Noodle Soup

Black Bean Chili

With winter knocking at the door, Joan opened her new Gooseberry Patch 101 Slow-Cooker Recipes cookbook to page 68. Her selection proved to be a different kind of chili.

Ingredients:
1-lb. pork tenderloin
3 15-1/2 oz. cans black beans, drained and rinsed
16-oz. jar chunky salsa
1/2 c. chicken broth
1 green pepper, chopped
1 onion, chopped
2 t. chili powder
1 t. ground cumin
1 t. dried oregano
Garnish: sour cream. diced tomatoes

Directions:
Place pork in a lightly greased slow cooker; add remaining ingredients except garnish. Cover and cook on low setting for 8 hours, or on high setting for 4 hours. Shred pork; return to slow cooker. Garnish servings with dollops of sour cream and diced tomatoes.

Serves 4 to 6.

Like to top my bowl with a handful of crushed tortilla chips.

Chocolate Chip Cheese Ball

Plan ahead: needs to chill

Your guests are in for a sweet surprise when they try this unusual cheese ball ... it tastes just like cookie dough! Rolled in chopped pecans, the chip-studded spread is wonderful on regular or chocolate graham crackers.

1 package (8 ounces) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans or walnuts

Graham crackers or vanilla wafers

In a mixing bowl, beat the cram cheese, butter, and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape ito a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers or vanilla wafers.

Yield: 1 cheese ball (about 2 cups)

During the winter Joan likes to surprise friends with this treat.

Maple Autumn Squash Soup

The best flavors of Fall in one soup.

1 lb. butternut  squash, peeled, cubed and boiled

1/2 c. butter, divided

1/4 c. maple syrup

3 T. brown sugar, packed

1 t. cinnamon

1/2 t. ground ginger

3 T. all-purpose flour

2 c. chicken broth

2 c. unsweetened applesauce

1 c. Granny Smith apples, cored, peeled and chopped

2 c. light cream

salt and pepper taste

Combine squash with 4 tablespoons butter, syrup, brown sugar and spices; mash well and set aside. Melt remaining butter in a large pot over medium heat; add flour and cook for 3 minutes, stirring constantly. Blend in broth and cook until soup thickens. Stir in squash mixture, applesauce and apples. Cook over medium heat until warmed through, stirring often. Add cream and heat until soup begins to bubble around the edges. Cool and refrigerate overnight. Reheat over medium heat until warmed through.

Makes 6 to 8 servings.

Hint: You might want to make the soup a couple of days ahead and refrigerate so the flavors can blend.