Baked Egg Dish

10 ozs. frozen shredded hash browns
9-10 eggs
salt and pepper to taste
8 oz. (2 cups) shredded Cheddar cheese
1/2 pint whipping cream or half&half
1/4 cup chopped onion
1/4 cup green bell pepper
1 to 1 1/2 pounds sausage, ham or bacon

Spray bottom and sides of 9x13x2 inch baking dish with vegetable spray. Line bottom of pan with hash browns. Crack eggs on top of hash browns and break yolks. (Do not scramble.) Sprinkle with salt and pepper, then half the cheese. Pour cream over layers in pans. Sprinkle with onion, green pepper, meat and remaining cheese. Cover; refrigerate overnight. Heat oven to 350 degrees F. Bake about 40 minutes.

From the kitchen of Rochelle Barrett

Caramel Rolls

15-18 frozen dinner rolls (unbaked dough)
3 5/8 ounce pkg. butterscotch pudding mix (not instant)
1/2 cup packed brown sugar
1/2 cup margarine, melted (or butter)

Distribute rolls in a single layer in greased 12-cup fluted tube pan. Sprinke dry pudding mix over rolls. In small bowl, combine brown sugar and margarine; pour over pudding mix. Place in cold oven and let rise overnight. Heat oven to 350 degrees F. Bake 20-25 minutes. (Rolls will be slightly dark brown on top when centers are thoroughly baked.) Remove from oven. Invert pan onto serving plate. Serve warm. 1 coffee cake.

Recipe from the kitchen of Rochelle Barrett

Habanero Dip

1/2 jar habanero/pineapple sauce (salsa) (can be found in the Archer Farms section of sauces in the condiment aisle at Target. Can also be found at Byerly's)
11 oz cream cheese-soft
1 cup (or more to your liking) of Mexican shredded cheese
1/4-1/2 of red onion-chopped

Add salsa to the cream cheese. Mix well. Add cheese and onion. Mix. Chill before serving. Serve with Chichen and a Bisquit crackers. Party favorite!!