Cheesy Jalapeno Corn Dip

48 oz corn (frozen)
3 8 oz pkg. cream cheese
1 cup shredded cheddar
1 cup shredded monterey cheese
1/2 cup shredded sharp cheddar
1 small jar & juice of chopped jalapenos - more or less to taste for spicyness.
(I used about 1/4 cup jalapeno juice from jar)

1. Mix and melt the cheeses & then mix in jalapenos and spices to taste.
2. Mix in corn (thawed) and adjust again with cheese and spices to taste.
3. Put in crockpot until hot OR bake in oven at about 350º for 30 min or until hot/bubbly. You can put a little extra cheese on top and broil for a minute or two at the end if you desire.
Serve with tortilla chips.

This makes a huge batch. I usually cut in half when I make it.

Nutella Oatmeal

1/4 cup oatmeal
1/2 cup milk
1 tsp brown sugar
1 tablespoon Nutella
1/2 banana (optional)

Place oatmeal and milk in a glass bowl and cook in the microwave for 2-3 minutes.
Stir in brown sugar and Nutella. Top with sliced bananas if you desire and enjoy!

Zucchini Patties

1 large zucchini grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
1/2 cup freshly grated Parmesan cheese
1 cup panko bread crumbs
1 cup corn
sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
1/4 teaspoon paprika
1 clove garlic, minced
1 egg
salt and pepper to taste
1-2 tablespoons olive oil
1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.
These are great when served with a dollop of ranch dressing. Enjoy!