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Fruit Pizza

Fruit Pizza

by | Feb 27, 2017 | Dessert, Large Group Cooking

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Fruit Pizza

 

Great for a group! Not to mention a perfect summer accompaniment to BBQ! In each bite you get a bit of crunchy cookie, soft cream cheese frosting and luscious fruit. There’s a reason it’s retained its popularity over the years.

 

 

Fruit Pizza

Fruit Pizza is a terrific choice when you’re wanting something light, pretty, quick and easy for a crowd. One (13” x 18”) half-sheet pan, cut into 4 rows by 6 rows, can serve 24 people.

Make it Quick, Easy and in Advance

Even with the frosting buffering them, a crunchy cookie and juicy fruit are not the best of friends for long term storage. Your pizza will be at its best if you assemble it within 4 hours prior to serving. But all is not lost in the make ahead department.   Assign the sheet pan cookies out to be pre-baked and frosted up to 24 hours in advance. You can also batch assign or pre-prep the kiwi and strawberries. Then just assemble several hours before serving. With all the ingredients pre-prepped, you can easily bring one together in less than 10 minutes.

If time permits, and you’re feelin’ the urge, you can make it look like this.

Fruit Pizza

But it takes FAR less time, and I think it looks EVEN PRETTIER, jumbled like this.

Fruit Pizza

By the way, frosting and decorating is a great job for youth volunteers. Just tell ‘em to use the jumbled fruit decorating method or they’ll be at it for hours!

 

Ever wonder how the fruit tarts in the pastry shops glisten like little jewels? Well, they often use a clear, gel-based liquid to give them that shine. We can go one better with a tasty jelly bath for our fruit. Note: don’t use jam or preserves. You don’t want the extra bits in jam or preserves.

This one is fun to make and even more fun to eat!   Let’s get cookin’.

5 from 1 vote
Print
Fruit Pizza for a Crowd
Prep Time
20 mins
Total Time
20 mins
 

Fruit Pizza is a terrific choice when you’re wanting something light, pretty, quick and easy for a crowd.  

Course: Dessert
Cuisine: American
Servings: 24 people
Author: Betsy Edwards
Ingredients
For the Cookie
  • 2 (16.5 ounce) rolls sugar cookie dough
For the Frosting
  • 2 (8 ounce) cartons cream cheese, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla
For the Fruit Topping
  • 5 kiwi, peeled and sliced
  • 1 (11 ounce) can mandarin oranges
  • 1 pint Strawberries, halved and quartered (same as a pound)
  • 1 (6 ounce) container raspberries
  • 1 cup apple jelly
Equipment
  • 1 13" x 18" half sheet baking pan
  • 1 long sheet parchment paper
Instructions

  1. 1 hour before cooking: set cookie dough and cream cheese out to come to room temperature.

Make the Cookie and Frosting

  1. Place 1 rack in the middle of the oven and pre-heat the oven to 350 degrees F.

    Line a 13 x 19 Half-Sheet Baking Pan with parchment paper.

    Break up dough and press evenly in bottom of pan to form crust. It should be no more than 1/4 inch thick. Bake 20 - 22 minutes or until golden brown. It will puff alarmingly as it’s baking. Ignore that. It will be fine.

    When done, remove pan from oven to sit on a cooling rack until completely cool, about 30 minutes.  

    While the cookie is baking/cooling you can make the frosting.

    In a medium bowl, beat together cream cheese, powdered sugar and vanilla with electric mixer on medium speed until fluffy. Spread frosting over cooled crust.  

Prep the Fruit:

  1. While the cookie is baking/cooling you can prep the fruit. Peel and slice the kiwi. Cut the tops off the strawberries and quarter or halve the berries.

Assemble:

  1. Gently place all fruit topping in a medium bowl. Microwave apple jelly for 20 seconds. Stir jelly until smooth. Pour jelly evenly over fruit. Gently toss to coat all fruit. Scatter fruit over frosting. 

MAKE AHEAD NOTE:

  1. Refrigerate until chilled, at least 1 hour and up to 4-5 hours. To serve, cut into 4 rows x 6 row squares. Cover and refrigerate any remaining pizza.

  2. Variations:

    • Add grated orange zest to the frosting for a fun citrus kick.

    • Pineapple, mango and kiwi slices topped with shredded coconut and macadamia nuts make a festive tropical pizza.

    • You can also drizzle melted white or semi-sweet chocolate over the pizza to take it up another notch.

 

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Breakfast Tacos for a Crowd

Breakfast Tacos for a Crowd

by | Feb 27, 2017 | Large Group Cooking

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Breakfast Tacos for a Crowd

Ask any group of teens what they would like to eat and odds are you’re going to hear “tacos!” and “pizza!”  Unsurprisingly, that response is pretty much the same regardless of the time of day the question is asked or the meal.  In fact, you’ll hear it from a lot of adults too.  So let’s give ’em what they want!

These delicious breakfast tacos are not just scrambled eggs and bacon served on a tortilla. They’re filled with all the good breakfast things: savory sausage, fluffy, cheesy scrambled eggs, crunchy hash browns and an out of this world Avocado Chili Cream sauce.

Breakfast Tacos

These breakfast tacos are endlessly customizable and best of all, unless you’re looking for a breakfast-on-the-run, they’re much easier to serve than a breakfast burritos since they don’t require any assembly.

Featuring fluffy, cheesy scrambled eggs, sausage and crunchy hash browns, it’s the Avocado Chili Cream sauce that takes them over the top!  The easy to make hash browns turn out light, crispy, crunchy and delicious!  Believe me, you’ll want to try this for your next large group cooking adventure.  Don’t let the length of this recipe stop you. There’s less than 30 minutes of prep work followed by 15 minutes of skillet time while the hash browns and eggs are happily cooking in the oven.

Who says you can’t have tacos for breakfast. Heck, if pizza gets to break the rules, then so should tacos!

Breakfast Tacos

While the sausage, eggs and hash browns are cooking you’ll also warm your corn tortillas in the oven and then keep them toasty in the slow cooker.  You may be asking, ‘Do I really need to warm the tortillas? Does it really make that much of a difference?’

Yes!

A warm corn tortilla brings a lot to the party.  Heating it releases its savory flavor, highlighting the earthy sweetness of the corn and the tangy taste of lime.  In fact, if you have the griddle space, a quick (30 second) group-toast on the griddle would be even better before you pop them in the oven.  More over, a heated tortilla is more flexible and much less likely to crack as your guests are eating them.

Breakfast Tacos

Pin for Later.

Breakfast Tacos

Or Make Now.

Following is my recipe for 24 people, eating 2 tacos each (48 tacos total). So if you’re feeding 100, make 4 batches of this recipe (hash browns, sausage, eggs and sauce.)   It’s as easy as 1,2,3.

5 from 1 vote
Breakfast Tacos for a Large Group
Print
Breakfast Tacos for a Crowd
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
These delicious breakfast tacos are not just scrambled eggs and bacon served on a tortilla. They’re filled with all the good breakfast things: savory sausage, fluffy, cheesy scrambled eggs, crunchy hash browns and a wonderful tangy, creamy Avocado Chili Cream sauce. 


This is my recipe for 24 people, eating 2 tacos each (48 tacos total).  So if you’re feeding 100, make 4 batches of this recipe (hash browns, sausage, eggs and sauce.) The great news is, unlike breakfast burritos, you don’t have to stuff  these.  

Go for it.  

Course: Breakfast
Cuisine: American
Servings: 24 people
Ingredients
  • 48 flour or corn tortillas
For the Avocado Chili Cream Sauce
  • 4 large avocados pitted and peeled (12 1/2 ounces)
  • 2 tablespoons canned mild green chiles diced
  • 4 tablespoons lime juice
  • 1/2 cup sour cream (2 ounces)
  • 6 tablespoons mayonnaise (1 ½ ounces)
  • 2 cloves garlic chopped
  • 1/4 teaspoon table salt
  • 1/2 teaspoon onion powder
For the Cheesy Scrambled Eggs
  • 2 tablespoons butter
  • 2 dozen eggs
  • 1 cup evaporated milk (WAY better than whole)
  • 2 teaspoons Lawry's seasoned salt
  • 8 ounces shredded mild cheddar cheese
For the Hash Browns
  • 1 (30 – 32 ounce bag) hash browns
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon Lawry’s Seasoned Salt
  • ½ cup vegetable oil
  • 4 tablespoons salted butter
For the sausage
  • 2 pounds breakfast sausage I use Jimmy Dean’s Mild
Equipment
  • 1 9 inch x 13 inch baking dish
  • 1 13 inch x 18 inch half sheet pan
  • 1 Large frying pan
  • 2 (6 quart) slow cookers if making an hour or two advance
  • 2 - 4 plastic squeeze bottles for the sauce
Instructions
#1 - Day before: Make Avocado Chili Cream Sauce
  1. Combine all ingredients for the Avocado Chili Cream sauce in a blender and process until smooth.

  2. NOTE: This sauce benefits from an overnight stay in the refrigerator.  Cover well and refrigerate overnight or up to two days.

#2 - One to Two Hours before serving: Make the Cheesy Scrambled Eggs

  1. NOTE: Don’t cook more than 24 eggs in each pan or the cooking time will be significantly impacted (ask me how I found out the very hard way.) Cooking 3 – 4 dozen eggs in a larger roasting pan is an entirely different endeavor.)

  2. Preheat oven to 350 degrees F.

  3. Grease the bottom and sides of a 9 x 13 inch baking dish with 2 tablespoons of butter. Use all of it for flavor.

  4. In a large bowl, whisk eggs and mix in 1 cup of milk, 8 ounces of cheese and 1 tablespoon Lawry’s seasoned salt.  Pour into the greased baking dish.

  5. Bake, uncovered, for 15 minutes and then stir.
  6. Bake for another 10 minutes and stir again.

  7. Continue to bake until eggs are set, stirring every 2 minutes (it will probably take an 5 - 6 additional minutes.)  Plan 30 – 35 minutes baking time total. NOTE: If you are baking more than two 9 x 13 dishes of eggs in the same oven at one time, plan on an additional 5 – 15 minutes total depending on your oven and the number of batches.  I would not do more than 4 batches in 1 oven.

MAKE AHEAD NOTE: As each batch finishes cooking, transfer them into your 6 quart slow cooker on the Low setting for up to 2 hours. Two batches of these eggs (4 dozen) will fit into one 6-quart slow cooker. Serve from the slow cooker or transfer to a more attractive aluminum catering pan for serving. (No, having the eggs in the aluminum pans just for a short amount of time will not cause discoloration.)
  1. Prior to serving, fluff eggs with a rubber spatula or large spoon by breaking up the larger curd masses into several inch size pieces.
#3 - One or Two Hours Prior to serving: Cook Hash Browns and fry sausage
  1. Pre-heat oven to 400 degrees F.
  2. Add hash browns to a large bowl.
  3. Add seasoning and toss to combine.
  4. Add oil and toss to coat well.
  5. Line a sheet pan with parchment paper and spray with cooking oil.
  6. Pour hash browns onto paper. Distribute hash browns evenly over paper.
  7. Dot tops of hash browns with butter.
  8. Cook for 45 minutes until golden brown.
  9. Slide paper and hash browns out of sheet pan.
MAKE AHEAD NOTE: Keep hash browns warm in a slow cooker, uncovered and set on low or in a 200 degree F oven up to an hour.

  1. To serve, crumble hash browns into a large serving bowl. 

While hash browns are baking, fry sausage:
  1. In a large skillet, over medium heat, fry the sausage until brown and cooked through, about 15 minutes.
Recipe Notes

To serve, set out the following items on the serving table in this order:

Plates

Tortilla shells

Hash browns

Cheesy scrambled eggs

Sausage

Avocado Chili Cream sauce in several squeeze bottles (Label these so your guests know what good stuff is inside!)

Utensils and Napkins

 

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Sweet & Salty No Bake Treat Bars

Sweet & Salty No Bake Treat Bars

by | Feb 16, 2017 | Dessert, Large Group Cooking

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Sweet & Salty Marshmallow No Bake Bars

Sweet and Salty No Bake Marshmallow Bars

A hint of salty and plenty of sweet, these no bake bars are a great cooking for a crowd recipe.  They come together quick, and can be made the day before giving you a terrific stress free dessert!   Last time I set them out, they lasted minutes.

Sweet and Salty No Bake Marshmallow Bars

These Sweet and Salty No Bake Marshmallow Bars are about to become your new favorite quick and easy dessert.

 

Sweet and Salty Marshmallow No Bake Bars
Print
Sweet and Salty No Bake Marshmallow Bars for a Crowd
Prep Time
20 mins
Total Time
20 mins
 

A little salty and plenty of white chocolate sweet, these no bake bars are a great no-bake make ahead treat!

Servings: 18 bars
Ingredients
  • 4 cups Rice Chex Cereal (4.5 ounces)
  • 2 cups Original Cheerios (2 ounces)
  • 1 1/2 cup Mini Pretzels (2.5 ounces)
  • 1/4 teaspoon Table Salt
  • 4 tablespoons butter
  • Cooking Spray
  • 1/3 teaspoon Kosher Salt
  • 11 ounces, divided White Chocolate Chips (7 ounces + 4 ounces)
  • 10 ounces Mini Marshmallows
Equipment
  • 1 9" x 13" Baking Dish
Instructions
  1. Spray a 9 x 13 inch pan with cooking spray. Set aside.
  2. In a large bowl, toss together the Chex, Cheerios, and pretzels. Set aside.

  3. Place the butter in a very large microwave-safe bowl and microwave for 30 seconds or until melted. Add 11 ounces of the white chocolate, ¼ teaspoon table salt and all the marshmallows. Stir to coat and microwave for 1 – 1 1/2 minutes. Stirring every 30 seconds until melted.

  4. Stir until mixture is smooth, then immediately add the cereal mixture. Quickly fold in until cereal is completely coated.
  5. Scoop the mixture into the prepared pan and press in evenly. Sprinkle Kosher salt over the top.
  6. In a microwave safe bowl, melt the remaining 4 ounces white chocolate in 30 second increments for about 2 minutes, or until melted. Stir after each 30 seconds.
  7. Drizzle melted chocolate over bars.
  8. Let cool completely (1 houand cut into 18 squares.
Recipe Notes

MAKE AHEAD NOTE: Store in a tightly sealed container at room temperature for up to 1 day.

 

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Sweet Buttery Cornbread

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This Sweet Buttery Cornbread is everything you’d expect from a great cornbread recipe. Crispy outside, moist inside with the right amount of buttery sweetness. You’ll find it’s as quick, easy as it is good.

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Pancakes Smothered in Strawberries and Whipped Cream for a Crowd

Pancakes Smothered in Strawberries and Whipped Cream for a Crowd

by | Feb 11, 2017 | Breakfast, Large Group Cooking

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Pancakes Smothered in Strawberries & Whipped Cream for a Crowd

You know all those lengthy recipes for buttermilk pancakes?  Well, fuggedaboudit.  If you’re cooking breakfast for a crowd, this is every bit as good and way easier!

Butter Pancakes with Strawberries and Whipped Cream

So Easy and So Good!

Just head on over to Sam’s (pre-placing your order on the Internet is the only way to go!) and pick yourself up a box of Krusteaz Buttermilk Pancake Mix.  No wonder their buttermilk pancakes are so popular.   Light and fluffy with a touch of creamy buttermilk, the only thing better for breakfast is to top ’em with strawberries and whipped cream and drench ’em in syrup.  If you’re cooking for more than 10 people, pick yourself up a pancake batter dispenser (1 per cook) while you’re at it.  You’ll thank me.  Now go for it!

Pancakes with Strawberries and Whipped Cream
Print
Pancakes with Strawberries and Whipped Cream
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr
 

Serving Size: 3 Pancakes per person

1 cook - can cook about 115 pancakes in 1 hour – 1 ½ hours with several large griddles and the mandatory pancake batter dispensers.

2 cooks - can cook about 115 pancakes in 30 – 45 minutes with several large griddles and 2 mandatory pancake batter dispensers.

Course: Breakfast
Cuisine: Cooking for a Crowd
Servings: 50 people (3 pancakes each)
Ingredients
Pancakes
  • 1/2 (10 pound) box Krusteaz Buttermilk Pancake Mix NOTE: Will keep in freezer up to 1 year
  • Oil for the griddles
Toppings
  • 5 pounds Strawberries
  • 1 can Whipped Topping
  • 2 pounds Salted Butter
  • 1 gallon bottle Maple Syrup NOTE: Figure about 3 ounces syrup per serving. 1 gallon serves about 42
Equipment
  • 4 (18” x 10”) Griddles
  • 1 Pancake Batter Dispenser
Instructions

  1. Wash the berries, trim off the top and dice into 1/2 inch cubes.

MAKE AHEAD NOTE: Strawberries can be prepped night before. Store covered in refrigerator.

  1. Heat griddles to 375 degrees F (medium heat).  Lightly grease griddle. Measure water into a large bowl.  Add pancake mix and gently combine with wire whisk until the dry mix is just moistened.  Batter should be slightly lumpy.  Do not over-mix.  

  2. Let batter stand 2 minutes.

MAKE AHEAD NOTE: Batter can stand up to 1 hour. Do not let batter stand longer than 1 hour.

  1. Pour (or dispense with pancake dispenser) slightly less than ¼ cup batter per pancake onto griddle.

    Cook pancakes 1 – 1 ¼ minutes per side, or until golden brown, turning only once.

Recipe Notes

Cooking Time:

1 cook:   Can cook about 115 pancakes in 1 hour – 1 ½ hours with several large griddles and a pancake batter dispenser.

2 cooks: Can cook about 115 pancakes in 30 – 45 minutes with several large griddles and 2 pancake batter dispensers.

 

Additional Fun Toppings for 45:

Mini-chocolate chips (2 bags)

Chocolate syrup (2 large)

Bananas (2 pounds)

Sprinkles (1 large bag)

 

 

Your Shopping List

 

Serving:
3 (4”) Pancakes per person
45
135 (4”)
pancakes total
90
270 (4”)
pancakes total
135
405 (4”)
pancakes total		180
540 (4”) pancakes
total
225
675 (4”) pancakes
total
Krusteaz Buttermilk Pancake Mix½ of a (10 pound) bag (5 pounds total)
1 (10 pound) bag 1 1/2 (10 pound) bags
(15 pounds total)		2 (10 pound) bags
(20 pounds total)		2 1/2 (10 pound) bags (25 pounds total)
Syrup1/2 gallon1 gallons2 gallons3 gallons4 gallons
Oil for Griddle
Depends on the griddle size - but get a couple bottles of Crisco
Land O' Lakes Butter Continentials (200 count).
Butter for Serving - It's a bit more money - but TRUST ME it's worth the serving time savings		2 pounds Salted Butter1 box (200 count)
(use the leftovers for corn on the cob)		1 box (200 count)
(use the leftovers for corn on the cob)		1 box (200 count)2 boxes (200 count each)
(use the leftovers for corn on the cob)
Strawberries – 2 ounces/person
(8 servings per pound) (16 servings per 2 pounds)		5 pounds
(Serve leftover berries at lunch)
10 pounds
(Serve leftover berries at lunch)		15 pounds
(Serve leftover berries at lunch)		 20 pounds
(Serve leftover berries at lunch)		25 pounds
(Serve leftover berries at lunch)
Whipped Topping
1 can 2 cans3 cans4 cans5 cans

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Ono (Very Good) Macaroni Potato Salad

Ono (Very Good) Macaroni Potato Salad

by | Jan 4, 2017 | Hawaiian Recipes, Large Group Cooking, Side Dish

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Ono Macaroni Potato Salad

Did you know ‘ono’ means ‘very good!’ in the Hawaiian language?  It’s pronounced just like it sounds.  But what YOU’LL hear when you serve this, is multiple requests for the recipe.  I served this at our Luau and was swamped with requests for the recipe.  Smooth and creamy, this will become your new favorite summer BBQ side go to!

Macaroni Potato Salad

This stuff is perfect with Huli Huli Chicken!

Macaroni Potato Salad

Pin for Later.

Macaroni Potato Salad

Or Make Now.

 

Macaroni Potato Salad
Print
Macaroni Potato Salad
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Your new favorite light and creamy mac potato salad.  Have it ready for your next cookout!

Course: Side Dish
Cuisine: American
Servings: 20 Servings
Ingredients
  • 2 pounds elbow macaroni
  • 12 - 16 hard-cooked eggs
  • 8 red potatoes cooked and cubed
  • 2 tablespoons salt
  • 2 tablespoons vinegar
  • 6 cups mayonnaise
  • 3 tablespoons Dijon Country Style mustard
  • 1 teaspoon pepper
  • 1 sweet yellow onion diced
  • 2 oz package frozen peas thawed and drained (10 .)
Instructions

  1. Cube and cook red potatoes.

  2. Cook macaroni according to package directions; drain.

  3. Put potatoes and macaroni in a large bowl.

  4. Add diced onion to large bowl with the macaroni, potatoes.

  5. Separate egg yolks from egg whites.

  6. Chop egg whites; put them into the large bowl with the macaroni and potatoes.

  7. In a medium bowl, mash yolks and mix with 6 cups mayonnaise. Stir in salt, pepper, Dijon mustard and vinegar.

Want More?

 

Fruit Pizza

Fruit Pizza

Great for a group! Not to mention a perfect summer accompaniment to BBQ! In each bite you get a bit of crunchy cookie, soft cream cheese frosting and luscious fruit. There’s a reason it’s retained its popularity over the years.

read more
Breakfast Tacos for a Crowd

Breakfast Tacos for a Crowd

Featuring fluffy, cheesy scrambled eggs, crunchy hash browns, and a wonderful Avocado Chili Cream sauce, these Breakfast Tacos taste terrific! They’re endlessly customizable and best of all, they’re even easier to serve than burritos since they don’t require any assembly.

read more
Peaches and Cream Bars for a Large Group

Peaches and Cream Bars for a Large Group

Print Recipe Peaches & Cream Slab Pie For a quick and easy large group version of a peach pie, these Peaches and Cream Bars will have them lining up for seconds. The buttery pecan shortbread crust sets off the creamy peach filling. Top with fresh peaches if they’re in...

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Peaches and Cream Bars for a Large Group

Peaches and Cream Bars for a Large Group

by | Dec 26, 2016 | Large Group Cooking

Print Recipe
 Peaches & Cream Slab Pie
For a quick and easy large group version of a peach pie, these Peaches and Cream Bars will have them lining up for seconds. The buttery pecan shortbread crust sets off the creamy peach filling. Top with fresh peaches if they’re in season or used canned if they’re not.
Peaches and Cream Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine Country Cookin'
Prep Time 30 minutes
Passive Time 4 hours in refrigerator
Servings
people
Ingredients
Course Dessert
Cuisine Country Cookin'
Prep Time 30 minutes
Passive Time 4 hours in refrigerator
Servings
people
Ingredients
Peaches and Cream Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl, combine the cookie crumbs and butter and press onto the bottom of an ungreased 13-in. x 9-in. dish.
  2. In a saucepan, combine the sugar, gelatin and cornstarch; stir in soda until smooth. Bring to a boil. Cook and stir for 5 - 7 minutes or until slightly thickened. Cool to room temperature, stirring occasionally.
  3. Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped topping until blended. Spread over crust.
  4. If using fresh peaches, peel, slice into 1 inch slices. Toss peaches with lemon juice. Arrange peaches over cream cheese layer.
  5. Pour gelatin mixture over top.
  6. MAKE AHEAD NOTE: Can be made up to one day in advance. Cover and refrigerate at least 4 hours or overnight.
Recipe Notes

Adopted from Peaches & Cream Dessert in Simple & Delicious June/July 2010, p58

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