Blueberry Dump Cake

1 package yellow cake mix

4 cups fresh blueberries

1/2 cup sugar

1/2 cup butter, melted

1 teaspoon cinnamon

Preheat oven to 350 degrees.  Mix berries, sugar, and cinnamon in the bottom of a 9x13 pan.  Cover berries with dry cake mix.  Pour butter over cake mix, do not stir.  Bake for 30 minutes or until light brown.  Serve warm or cold with ice cream or whipped cream.

Grilled Veggie Slab Quiche

1 pkg. refrigerated pie crusts (15 oz.)

1 cup leftover grilled asparagus, chopped

1 cup leftover grilled red pepper strips

1/2 cup leftover grilled sweet onion, diced

7 large eggs

1 cup milk

3/4 tsp. salt

1/2 tsp. freshly ground black pepper

1 cup grated or crumbled cheese of your choice

Heat oven to 450 degrees.  Coat a 15 x 10 x 1 inch baking pan with nonstick spray.  On floured surface, stack pie crusts and roll out to a 17 x 12 inch rectangle.  Fit into pan and fold over pastry to form a stand-up edge.  Line crust with foil and bake 8 minutes.

Remove crust from oven and lower temperature to 375 degrees.  Remove foil.  Scatter veggies evenly over crust.  Whisk eggs, milk, salt and pepper.  Pour into crust and sprinkle cheese on top.  Bake 35 minutes, until puffed and set.