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  1. Cheesy potatoes -
    (keep in mind reciept can be altered to tase or what you have in the house) - this is what i used for 9x13 pan

    30 oz frozen spartan hashbrowns
    2 cans (10 3/4 oz) fiesta nacho cheese - campbells
    1 1/2 cup sour cream
    1/2 cup diced onion
    1/2 cup melted butter
    3-4 cups (12-16 oz)shredded cheese - i used mexican blend

    3 cups cornflakes crushed
    1/2 cup butter melted

    I prepared the night before - refriderated and cooked in the morning

    Bake at 350 degrees for 45 minutes.

    The original receipt called for crean of chicken soup, i'm sure you couls also use crean of celery or mushroom too.
    ~ Sheri

  2. Breakfast egg scramble:

    Sorry not an exact reciept.

    This time i used:

    Canned diced potatoes - faster as i didn't have to chop, peal, and cook to tender.
    diced peppers - i used bell peppers - add others if you want some "heat"
    diced onions
    diced ham - you could use cooked sausage, or other meat to as desired or combination of.
    scrambled eggs - I did about 1/2 and 1/2 of whole eggs and just egg whites to cut down on calories, etc.
    - You can add mushrooms, etc as desired.

    I cook in skillet first the potatoes, onions, and peppers, etc. - you want potatoes tender - so how ever you choose to get there :)
    last thing you do is add the scrambled eggs over mixture and keep stiring til cooked - I added egg in 2 steps, so added about 1/2 and cooked then added second 1/2 and finished it up.

    just add amounts to your liking!

    ~ Sheri

  3. sorry forgot to add i used some sliced cheese and some shredded cheese and just let melt in to the egg scramble