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EGG ON TOAST    by Arnie States

  • 2 Eggs
  • 1 Piece of White Bread
  • 1 Slice of Cheddar Cheese

1. First start by heating your pan with either Olive Oil or butter. While it’s heating cut out a hole in the middle of the bread.
2. Place bread in the pan to start toasting the underside of bread.
3. Crack the Eggs to where the yolks pour into the whole in the bread.
4. Cut the cheese(hahahahaha) in half and place it on both sides of the yolks.
5. Cook to desired heat on the eggs, and then flip it over.
6. Cook to desired heat on eggs, and flip over to toast the bottom a little more.
7. Serve and Enjoy

Cheesy Potato Egg Scramble    by Arnie States

  • 2-3 Eggs
  • 2 Tablespoons of Milk
  • 2-3 Toaster Hashbrowns
  • 2-3 Slices of Cheese of your choice. I use Muenster and Cheddar

1. Heat pan with Olive Oil or butter
2. Start the toasting process (I usually toast the hashbrowns 3 times)
3. Mix the eggs and milk and whisk together
4. Pour eggs in pan and cook on low to medium
5. Tear the pieces of cheese to where they will melt better together, continue to add as you scramble the eggs.
6. Once Eggs are done with the cheese, place the Hasbrowns in a bowl along with the eggs.
7. Can eat it plain or add salsa or even ketchup if needed.
8. Serve and Enjoy

Bun-less Cheeseburger Casserole    by Arnie States

  • 2 Hamburger Patties
  • 2 Slice of cheese (I choose muenster or cheddar)
  • Half Bag of Tator Tots
  • Half onion
  • Condiments for burgers and fries

1. Start by preheating oven and cooking the tator tots according to bag
2. Grill the burger patties. Made in a pan doesn’t taste as good
3. Break egg in glass cover glass with heavy plate and poach egg in the microwave for about :28 seconds.
4. Slice onion
5. Melt Cheese onto burger patties.
6. Pour tator tots in to a large bowl. Place half of the onions on top of the tots
7. Place the Burger patties on top of the tots. Place the other half of onions on top of patties
8. Place egg on top of the patties
9. Use condiments, pour onto patties and egg and tots.
10. Cut up the patties and mix all together.
11. Serve and Enjoy

Granny's Carrot Cake & Cream Cheese Icing    by Adam J

Carrot Cake

  • 3.5 cups grated or (smaller sized shredded carrots) (I suggest NOT using baby carrots or pre-shredded in the bag)
  • 4 eggs (I use large)
  • 1 1/4 cups vegetable oil (vegetable oil only - do not substitute)
  • 2 cups white sugar
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon pumpkin pie spice (measure carefully)
  • 2 level teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 - 1.5 cup dark raisins (amount depends on your taste, but no more than 2 cups)

1. Beat together the eggs, oil, and white sugar.
2. Blend mixture for forty-five seconds. (Do not over blend)
3. Sift together flour, baking powder, baking soda, salt and spices.
4. Add the carrots and raisins.
5. Pour egg mixture into dry ingredients, and mix well.
6. Pour batter into well greased 10 inch tube or bundt pan. I personally use a bundt pan.
7. Bake in a preheated oven at 350 degrees F (175 degrees C) oven for 60 to 70 minutes.
8. Cool cake on wire rack, and then refrigerate until completely cooled.

Cream Cheese Glaze

  • 4 cups confectioners' sugar)
  • 1 (8 ounce) package cream cheese (Use good quality cream cheese) Important
  • ½ cup softened butter (You can use Imperial margarine - Do Not Use cheap margarine it will affect the taste)
  • 2 teaspoons vanilla extract (I use pure vanilla but you can use artificial if you must)

Beat softened butter and cream cheese until well blended. Add confectioners' sugar, and vanilla. Beat until creamy

Softer Corn Bread     by Kiera

  • 1/2 Cup of butter
  • 1 8 oz. Box of Jiffy corn muffin mix
  • 1 Can of cream corn
  • 1 Cup of sour cream
  • 2 Eggs
  • 3 tablespoons of sugar

1. Preheat oven to 350, put the butter in the pan (I use an 8x8 glass pan) then put the pan in the oven while it's preheating.
2. Mix all other ingredients together in a bowl.
3. Pour into pan and bake for 45 to 50 minutes, on the lower rack. Top will crack and sides will turn brown when done.