Crispy Baked Oatmeal

2 eggs
1/2 cup vegetable oil
1/3 cup packed brown sugar
3 cups old-fashioned oats
3 tsps baking powder
1 tsp salt
3/4 tsp ground cinnamon
1/3 cup flaked coconut
1/3 cup raisins
1/3 cup semisweet chocolate chips
Milk, optional

In a bowl, combine eggs, oil and brown sugar. Combine the oats, baking powder, salt and cinnamon; add to egg mixture, stirring just until moistened. Stir in the coconut, raisins and chocolate chips.

Spoon into a greased 13-in.x9-in.x 2-in. baking dish. Bake, uncovered, at 350 degrees for 0-25 min or until edges are golden brown. Serve warm with milk if desired. Yield: 4 servings.

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