In lightly greased 8- to 10-inch skillet, scramble the eggs with whipping cream and 3 tablespoons Frog Ranch Salsa. Fry sausage or bacon, if desired. Lay out the tortillas and spread 1 tablespoon salsa on each. Sprinkle 1 tablespoon or more of shredded cheese on top of Frog Rance Salsa. Add scrambled eggs to tortilla centers; roll up and hold with a toothpick. You may serve with bacon or sausage and a bowl of Frog Ranch Salsa on the side, garnished with cherry tomatoes and fresh fruit. Great with coffe and orange juice!

Preheat oven to 450°F. Slice polenta and place in a food processor with water, cornstarch, flour, garlic and 1/2 cup Parmesan cheese. Blend until smooth, spread evenly on a pizza pan and bake for 15 minutes. Remove polenta from oven and spoon salsa over polenta crust. Top with bacon, peppers, red onion and remaining cheese. Bake for 25 minutes, remove from oven and let stand 5 minutes before serving.

Preheat oven to 350°F. Lightly oil a baking sheet. Remove stems from Portobello mushrooms. Arrange the mushrooms, stem side up, on the sheet. Spoon 2 tablespoons of salsa into each cap. Sprinkle smoked ham or salami and then grated cheese over salsa. Season with freshly ground pepper and then bake for 5 minutes. Place under the broiler until cheese is lightly browned. Garnish with fresh parsley.

Fry bacon until crisp. Remove the bacon strips and crumble. Sauté celery in bacon drippings; add mustard, brown sugar, vinegar and salsa. Simmer over low heat for 10 minutes. Prepare lima beans according to package instructions. Combine with pinto beans and kidney beans in a baking dish. Pour celery and salsa mixture over beans, mix thoroughly and store in the refrigerator overnight, allowing flavors to meld. Pre-heat oven to 350°F, remove dish from refrigerator, top mixture with crumbled bacon and bake covered for 60 to 90 minutes. Keep covered until the final 10 minutes and then bake uncovered.

Brown the sausage. Cook the rice. Combine sausage, rice, sour cream and salsa. Place in a 9x9 pan, and cover with cheese. Bake for 20 minutes at 425 degrees F. Place the mixture inside of a flour burrito shell or on a bed of greens. Top with your favorite toppings!