This is a cute little cheesecake easter basket. I found the recipe about 13 years ago and forgot about it. Or maybe my life got to crazy to do them again, who knows. But it's super easy and yummy and the kids like adding the jelly beans. The picture doesn't do it justice.

Mini Cheesecake Baskets

1) Mix 2 pkgs, (8oz each) cream cheese softened
1/2 c sugar
1/2 tsp vanilla
2 eggs
2) Place 12 vanilla wafers on bottom of 12 paper lined muffin cups
3) Pour cream cheese mixture into muffin cups
4) Bake at 350 for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight. Sprinkle with colored coconut (add food coloring in zip lock bag & coconut) and jelly beans just before serving. Shape licorice to make basket handles. Makes 12 servings

(sorry the edited one would not download)

Hashbrown Casserole

12 eggs
1 can (12 ounces) evaporated milk
1 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper (optional)
1 pkg shredded hashbrowns, thawed
2 cups (8oz) shredded cheddar cheese
1 lrg onion chopped
1 med. green pepper chopped
1 cup cubed cooked ham (I have also used cooked mild sausage)

In large bowl combine eggs, milk, salt, pepper, cayenne. Stir in potatoes, cheese, onion, ham, green pepper. Pour into greased 13x9 baking dish. Bake uncovered at 350 for 50-60 minutes or until knife comes out clean.

Serve with salsa, ketchup, or hotsauce. Makes great leftovers.