Starting Saturday Early


The Three Amigos – Lois, Cheryl & Pam

My Special Needs Group Leaders


This photo was taken Wednesday at the end of our program; Cheryl did a fabulous job of preparing and cooking all the food. Lois (left) is our group leader, and you know me on the right. One of our students asked us to get together for a quick photo; I LOVE working with these ladies – work becomes FUN!

Got a call last night that middle son is now being moved to another part of the hospital. He told me they gave him milkshakes in the afternoon, then mashed potatoes and for dinner pasta & fish! He’s very quickly healing – Thank You, Lord!


Desserts & Breakfasts

Chocolate/Butterscotch Peanut Clusters

3 (12 oz, ea) containers Spanish peanuts
4.4 oz. Extra Large Hershey’s milk chocolate bar
1 (12 oz) bag semi-sweet chocolate chips
1 (12 oz) bag butterscotch morsels
2 1/2 lb. vanilla almond bark

Place peanuts in crockpot; top with candy bar.
Pour bag  of semi-sweet choc. chips on top;
add butterscotch morsels. Top all with vanilla
almond bark broken into pieces. Cook, on Low,
2 1/2 – 3 hours. Stir well until combined. Spoon
mixture into mini cupcake liners and allow
clusters to set up and harden. Makes about 60


French Toast Roll-ups

8 oz. cream cheese, softened
1 egg yolk
1 C. sugar, divided
24 slices white bread, crusts removed
1 T. ground cinnamon
3 T. butter, melted

In medium bowl beat cream cheese, egg
yolk & 1/4 C. sugar until smooth; set aside.
Roll out each bread slice with a rolling pin.
Spread cheese mixture over bread evenly.
Roll up each slice jelly-roll style & place
seam side down on a baking sheet. In a
shallow dish, combine remaining sugar &
cinnamon; brush butter over rollups then
roll in cinnamon-sugar mixture, completely
coating. Return them to baking sheet. Cover
& freeze at least 2 hours.
Preheat oven 400 degrees F.
Just before serving, bake rollups 10-12 minutes
until golden. Makes 24

NOTE: Rollups will keep in freezer up to 2 months
prior to baking.

Christmas Morning Cinnamon Bun Pie

3/4 C. plus 2 T. butter, melted/divided
1 C. chopped pecans
1/2 C. sugar
1 T. ground cinnamon
1 (7 1/2 oz) pkg. refrigerated flaky biscuits
(8 biscuits)

Preheat oven 375 degrees F.
Coat bottom of a deep-dish pie plate
with 2 T. melted butter; set aside. In small
bowl, combine pecans, sugar & cinnamon;
mix well. Sprinkle 1/4 of mixture over bottom
of pie plate. Place remaining butter in small
bowl. Separate each biscuit into 3 layers;
dip biscuit pieces, one-at-a-time, in melted
butter, making sure to coat each thoroughly.
Layer 8 biscuit pieces in bottom of pie plate,
completely covering pecan mixture. Repeat
layers an additional 2 times. Top with
remaining pecan mixture & drizzle with any
leftover melted butter. Bake 20-25 minutes until
biscuits are golden & cooked through. Allow
to cool 10 minutes, then invert onto a serving
platter & slice into wedges. Serve warm.
Serves 8

Breakfast Hash for a Bash

1/2 C. butter, (1 stick)
2 onions, diced (about 2 C.)
2 lb. frozen hash brown potato
cubes, thawed*
1 lb. diced cooked corned beef (3 C.)
8 eggs

Preheat oven 400 degrees F.
Coat a 9 X 13 pan with cooking spray.
In large skillet over medium-high heat,
melt butter & saute onions 3-4 minutes
until soft. Add hash browns & cook
10-12 minutes, stirring occasionally. Add
corned beef & cook 5-6 minutes until
heated through. Place mixture in prepared
baking dish. With a serving spoon, make 8
evenly spaced indentations about 1/2 inch
deep in mixture. Carefully crack eggs, one-
at-a-time, & place one egg in each indentation.
Cover with foil & bake 25-35 minutes until
eggs are cooked to your desired doneness.
Serves 8

*If you have leftover baked or boiled
potatoes, they can be substituted for
the frozen hash brown potatoes.

Layered Amish Breakfast Bake

12 slices white bread
1 lb. thinly sliced deli ham, divided
2 C. shredded Cheddar cheese,
6 eggs
3 C. milk
1 tsp. dry mustard
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C. (1/2 stick) butter, melted
2 C. cornflakes

Preheat oven 350 degrees F.
Spray a 9 X 13 baking dish with
nonstick spray. Line baking dish
with 6 slices bread. Layer half the
ham over bread & sprinkle with
1 C. cheese; repeat layers one more
time. In large bowl, combine eggs, milk,
dry mustard, onion powder, salt &
pepper; mix well. Slowly pour mixture
over entire casserole. Mix butter with
cornflakes & sprinkle on top. Bake
45-50 minutes or until golden brown &
set. Serves 10

Pull Apart Coffee Cake

1 (16.3 oz) pkg. refrigerated buttermilk
biscuits (8 count)
2 T. butter, melted
1/2 C. light brown sugar
1/2 C. chocolate chips
1/2 C. chopped walnuts
1/2 tsp. ground cinnamon
1/2 C. confectioners sugar
4 tsp. milk

Preheat oven 350 degrees F.
Spray a 9 inch round baking pan
with nonstick spray. Separate dough
into 8 biscuits. Cut each biscuit into
6 pieces & place in a large bowl. Pour
melted butter over pieces & toss to
coat. In small bowl, combine brown
sugar, choc. chips, walnuts & cinnamon.
Sprinkle mixture over biscuit pieces &
toss to coat evenly; place in prepared
pan. Bake 25-30 minutes or until center
is firm. Let cool 10 minutes then remove
to a platter. In a small bowl, combine
confectioners sugar & milk; drizzle over
cake & serve immediately. Serves 8

No-Bake Cookie Clusters

1 (12 oz) pkg. white chocolate chips
2 T. peanut butter
1 1/4 C. crispy toasted rice cereal
1 C. Spanish peanuts
1 C. miniature marshmallows

Line baking sheets with waxed paper.
In large saucepan over Low heat, melt
white choc. with peanut butter, stirring
constantly. Let mixture cool slightly,
then stir in cereal & peanuts. Fold in
marshmallows. Drop mixture by table-
spoonfuls onto prepared baking sheets.
Let cool until firm. Serve or refrigerate
until ready to serve. Makes 28-30 pieces.

Note: You can also sprinkle a little
flaked coconut, colored sprinkles or chopped
candy bars on pieces before allowing to cool.


Sweet & Savory Breakfast Bread

4 1/2 C. cubed bread
3 large cooking apples, peeled/
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 C. firmly packed light brown sugar
1/4 tsp. salt
2 C. milk
1/4 C. maple syrup
12 oz. cooked sausage, crumbled

Lightly grease insides of crockpot
with butter. Press half of bread cubes
into bottom of crockpot. In large mixing
bowl, combine apples, cinnamon, allspice,
brown sugar & salt. Add milk & maple
syrup; mix well. Pour half apple mixture
over bread in crockpot. Gently press down
on apples to ensure liquid is absorbed by
the bread. Spread half of sausage over
apples, followed by remaining bread. Top
bread with remaining sausage, then
remaining apple mixture; press on apples
to ensure liquid is absorbed. Cover & cook
on Low 6 hours. Serves 4-6


Bacon-wrapped Egg Bundles

6 large eggs
6 strips thick cut bacon
6 slices whole grain bread
6 fresh button mushrooms, sliced
3 medium Roma tomatoes, diced
1 bell pepper, diced
1 tsp. fresh garlic, minced
salt & pepper, to taste
1 pkg. Knorr Hollandaise sauce mix

Cook bacon fully but not crispy; drain &
set aside to cool. Scramble eggs; set
aside. Spray 6 custard dishes with non-
stick spray. Wrap one slice bacon around
inside of each dish. Add egg mixture &
vegetables then place custard dishes on
a trivet or foil ring inside crockpot. Add
about 1 inch water, covering the bottom.
Cook on High approx. 1 1/2 – 2 hours.
Prepare the hollandaise sauce mix as
directed on pkg. Serve bacon-wrapped
egg omelets over toast with hollandaise
sauce poured over top. Serves 6


Paddy’s Pistachio Pie

1 (9 inch) chocolate-flavored ready-
made pie crust
1 3/4 C. milk
1 (3 3/4 oz) pkg. pistachio instant
pudding mix
3 kiwi fruit, peeled & sliced

Optional toppings;
Cool Whip, whipped cream,
and/or chopped pistachios

Arrange 2 of the sliced kiwis to cover
bottom of pie crust. Pour cold milk in
a bowl & add pudding mix. Beat on
Low speed until well blended, about
1 minute. Pour mixture over kiwis
in pie shell & chill 2-3 hours.
Place remaining sliced kiwis on top
of pie & garnish with dollops of
whipped topping.
This pie should be served as soon
as it comes out of the refrigerator,
since it has a loose pudding-like


Hershey Bar Cake

1 box German Chocolate cake mix
1 (3 oz) box instant vanilla pudding mix
3 large eggs
1/3 – 1/2 C. oil (depending on cake mix box)
1 1/4 C. water (depending on cake mix box)
1 (8 oz) cream cheese, softened
1 scant C. granulated sugar
1 (12 oz) frozen Cool Whip, thawed
1 scant Cup confectioners sugar
1 C. chopped pecans (or nuts of choice)
1 GIANT Hershey bar, grated (not regular size)

Preheat oven 350 degrees F.
Combine cake mix, vanilla pudding, eggs, oil &
water according to cake mix pkg. directions.Beat
until smooth; pour into two 8″ greased & floured
cake pans. Bake 35 minutes. Remove from oven &
cool layers. Using hand mixer beat cream cheese &
granulated sugar 20 minutes. Add confectioners
sugar, a little at a time, until just smooth. Fold in Cool
Whip, pecans & grated Hershey bar. Frost cooled cake
with Cool Whip mixture.

(note: Even better the next day!)
(recipe: Facebook)

Today is the first day I really don’t have ‘planned’ –
am thinking of getting most of the presents
wrapped; that will be a first – I usually do that
Christmas Eve! Still have some presents coming
via Amazon but am pretty sure most will be
here on time – we’ll see!

How are you coming on your Christmas
preparations? Presents all bought & wrapped,
food items purchased for ‘the’ dinner? I still
have a few things to get food-wise, but am
planning on doing that Monday, hopefully.

Remember, in all this hustle & bustle – take
a little time to tell those you love how very
important they are in your life. Take a little
time for you, too – a quick nap, a 5-10 minute
sit-down/feet up, a cup of something warm
& relaxing (coffee/cocoa) – something for
YOU. You are important to others – take
good care of yourself so that you can be a
blessing to many!



Published in: on December 20, 2014 at 9:03 am  Comments (1)  
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One CommentLeave a comment

  1. I’m going to try my friend!

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