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Best Apple Cake

Best Apple Cake

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Best Apple Cake

I don’t know about you, but when fall comes, I start thinking about apple cake.  And I don’t just want any old apple cake.  I want the most moist, crumbly cake bursting with sweet juicy fall apples and toasted pecans.  And I want a crunchy sugar cinnamon top on it.  And I want it now!

Well, guys – this is it.  I’ve been researching apple cake recipes over the past month and I served the final two contenders to a group of friends this week and this is the winner!   It’s EVERYTHING you want in an apple cake.   And that smell as it’s cooking is almost as good as that first warm bite.  Try it this week.  You’ll be very, very glad you did.

Pick the perfect Apples

You know how often baked recipes call for tart Granny Smith or other green apples?  Well, not this one.  For this recipe you want the sweetest, juiciest apples you can get.  My favorites are Honey Crisp apples.  After you peel and core them, four medium size Honey Crisp apples will chop up to be about 4 cups worth.

Watch your Pecans while you’re toasting them

A full cup of toasted pecans help take this wonderful appIe cake to whole new heights.  Let me tell you how I do it.  Begin by moving an oven shelf to the top position.  Then spread out the pecan on a baking sheet, turn on the broiler and put the pan on the top shelf a few inches from the broiler.

THEN DON’T GO ANYWHERE.  The minute you start smelling the pecans, they are done and need to come out.  They may not look very brown, but if you leave them much longer they will go from toasty to a dark brown burnt with a bitter taste.  We don’t want that, so haul ’em out before that point.

A Thick Batter Makes a Wonderfully Moist Cake

It will seem like the batter is way too thick when you’re ready to mix in the apples and pecans.  It’s not.  Don’t worry.  I mix them in as best I can and it looks like this…

Then I kind of pack/pat the batter into the pan.  Trust me, it will look like this when you’re ready to put it in the oven and that’s fine…

Because it will look like this when you pull it warm from the oven and slice it….  the best, most wonderfully moist apple cake with sweet juicy apple bits and a crunchy cinnamon sugar crust…

Making this Best Cinnamon Sugar Apple Cake is quick and easy and it comes out perfect every time!  This is the only Apple Cake Recipe you will ever need.  It’s incredibly delicious and a real keeper.   Enjoy!

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!

Pin for Later

Tropical Summer Salad

Or Make Now

Family Size

 

Best Apple Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

An AlohaDreams recipe

Course: Dessert
Cuisine: American
Author: Betsy Edwards
Ingredients
  • 2 cups flour (measure your flour - this is 240 grams)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs - beaten
  • 1/2 cup vegetable oil
  • 4 cups apples peeled, cored and diced (I use 4 medium size Honey Crisp apples)
  • 1 cup pecan halves - roasted
Topping:
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Grease a 9 x 13 baking pan with butter or cooking spray. Set aside.
  2. In a medium bowl, whisk together all dry ingredients until well combined.

  3. Add in the wet ingredients and mix well with a wooden spoon or rubber scrapper.

  4. Add in the apples and pecans. The batter will be VERY thick.
  5. Spoon out batter into prepared baking dish, spreading with the back of the  spoon or gently patting out with hands.

  6. In a small bowl, whisk together sugar and cinnamon and sprinkle evenly all over top of cake.
  7. Bake at 350 degrees for about 50 minutes or until a toothpick inserted in cake comes out clean. Cake will form a crunchy "crust" on top as it bakes.

  8. It's delicious with ice cream, whipped topping, caramel or just simply serve by itself - any way you choose it's fabulous.

MAKE AHEAD NOTE: Can be made up to 1 day in advance and stored covered on the counter. It's still very good the next day.

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Maui Road to Hana Banana Bread

This Road to Hana Banana Bread is moist and flavorful, transporting you to the islands in one bite. The crunchy sugar topping adds sweetness and texture. Read all about it along with our recent vacation to Maui.

Beach Baby Pudding Cups

These Beach Baby Coconut Pudding Cups are everything that's great about the islands! Kids LOVE ‘EM. You will too since they are so easy to make.

Hawaiian Pineapple Cheesecake Bars

Even people who don’t like pineapple or coconut take a bite and say “WOW!” Treat yourself to a mini trip to Hawaii with these luscious Hawaiian Pineapple Cheesecake Bars.

Hawaiian Wedding Cake

Looking for a quick and easy treat? This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate.

Page 1 of 3123

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Asian Lettuce Wrap for a Crowd

Asian Lettuce Wrap for a Crowd

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Easy Delicious Chinese Food

Asian Pork & Ginger Lettuce Wraps

What’s the BEST way to make an Asian Chicken Lettuce Wrap?  Don’t.  Make an Asian Pork & Ginger Lettuce Wrap.   It’s way more juicy and flavorful than chicken ever was.   If you’re looking for a fun, great tasting, EASY meal for this week, Asian Pork & Ginger Lettuce Wraps are for you.  Your family will love them and you will too since they take less than 30 minutes to bring to the table.

We really like P.F. Chang’s Asian Lettuce Wraps.  Just going to P.F. Chang’s is fun.  For us that means a trip to the Plaza.  I rarely buy anything at the Plaza (except at The Better Cheddar where I can’t pass up the duck pate or cheese and crackers…)  but P.F. Chang’s is a treat and the Lettuce Wraps are a favorite.  It’s also a great dish to cook at home when you want to WOW their socks off but you don’t want to spend much time in the kitchen.

For some reason, I always assumed the Lettuce Wrap filling was difficult to make.  And you know what?  It’s not.  In fact, you don’t even need a wok to make these wonderful Lettuce Wraps.  Try ’em this week for yourself.

Here’s all it takes:

1. Brown some ground pork with some sliced mushrooms and onions.

2. Punch it up with aromatics like ginger, soy sauce, hoisin sauce, rice wine vinegar and garlic.  Then add in water chestnuts and shredded cabbage for some crunch and texture and you’re done!

Great Chinese Recipe for a Crowd

Believe it or not, this is a fantastic Chinese Recipe for a large group.  Use Leaf Lettuce instead of the more tender Butter Lettuce, it’s sturdier and easy to pull apart.  In fact, all it takes is only a well-placed slice about 1 inch from the root end to break the head into about 15 leaf servings.  The pork can then be cooked in large quantity in the oven while the aromatics are cooking on the stovetop and that’s it!  That’s all it takes to put a dish on the table that will be bringing them back in droves for seconds.

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!

Pin for Later

Tropical Summer Salad

Or Make Now

Family Size

 

Asian Pork & Ginger Lettuce Wraps
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These Asian Pork & Ginger Lettuce Wraps are a true 20-minute meal, they can easily be made ahead and will keep for several days in the refrigerator.  They freeze beautifully and can be easily reheated on your stovetop.

Course: Main Course
Cuisine: Chinese, Cooking for a Crowd
Servings: 10 servings
Author: Betsy Edwards
Ingredients
Dipping Sauce
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon chopped chives
  • 1 tesaspoon Sriracha
Lettuce Wraps
  • 1 head butter (bibb) lettuce (12 - 15 leaves each) - or leaf lettuce
  • 1 pound ground pork - can substitute chicken if desired
  • 2 teaspoons sesame oil
  • 1 pound button mushrooms - sliced
  • ½ large yellow onion - chopped
  • 2 cloves fresh garlic minced (about 1 tablespoon)
  • 3 tablespoons soy sauce
  • 2 teaspoons hoisin sauce
  • 1/2 teaspoon freshly grated ginger
  • 1 tablespoon rice wine vinegar
  • 1 (8 ounce) can water chestnuts - chopped and drained
  • 1 ½ cup shredded cabbage
  • 1 bunch green onions chopped
  • 1 tablespoon white sesame seeds
Instructions
Make the Dipping Sauce
  1.  In a small bowl, combine the dipping sauce ingredients and whisk until fully mixed.  Set aside or cover and refrigerate for up to 3 days.

Make the Lettuce Wraps
  1. Cut off root end of lettuce within 1 inch of the end. Gently separate lettuce leaves. Set aside.
  2. To a large skillet, add ground pork and cook over medium high heat until browned and cooked through, stirring often. Remove the pork from the pan to a plate, and set aside. 

  3. Heat 2 tablespoons of sesame oil in the same skillet, reducing heat to medium-high heat.  Add the onions and mushrooms.  Sauté until onions are tender and translucent and the mushrooms are golden brown, stirring frequently.  

  4. To the mushroom onion mixture add the garlic, stirring about 30 seconds until fragrant.   Add the cooked pork, soy sauce, hoisin sauce, ginger, rice wine vinegar, drained water chestnuts, and shredded cabbage, to the pan, stir, and cook until the cabbage just begins to wilt, about 3-4 minutes.

MAKE AHEAD NOTE: The chicken mixture can be made to this point and refrigerated, covered for up to 4 days or frozen for up to 2 months. To re-heat, warm on the stovetop over medium heat until hot.
  1. To serve, pile the lettuce leaves on a plate and transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Or place a generous spoonful of chicken mixture in the middle of a lettuce leaf, and eat right away. Can serve with green onions and white sesame seed sprinkled over.

Recipe Notes

Slow Cooker Instructions: Can be kept warm on LOW for 2 hours until ready to serve. If mixture becomes too dry, rehydrate with a splash of chicken broth or water.

Large Group

 

Asian Lettuce Wraps for a Crowd of 50
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Don't be intimidated. These Asian Chicken Lettuce Wraps are not only a HUGE CROWD PLEASER, they are easy to make, can be made ahead and will keep for several days in the refrigerator. The filling freezes beautifully and can be easily reheated on your stovetop or in the oven.
Course: Main Course
Cuisine: Chinese, Cooking for a Crowd
Servings: 50 servings
Author: Betsy Edwards
Ingredients
Dipping Sauce
  • 2 cups water
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 1/4 cup rice vinegar
  • 1/4 cup chopped chives
  • 1 tablespoon Sriracha
Lettuce Wraps
  • 5 heads leaf lettuce (12 - 15 leaves each)
  • 5 pounds ground pork - can substitute ground chicken breast if desired
  • 1/2 cup sesame oil
  • 5 pounds button mushrooms - sliced
  • 2 1/2 large yellow onions - finely chopped
  • 10 cloves garlic - minced, about 4 tablespoons - use the stuff in a jar
  • 1 cup soy sauce or to taste
  • 1/2 cup plus 2 teaspoons hoisin sauce
  • 2 1/2 teaspoons freshly grated ginger
  • 1/2 cup rice wine vinegar
  • 5 (8 ounce) cans water chestnuts - drained and finely chopped
  • 7 1/2 cups shredded cabbage
  • 2 tablespoons white sesame seeds
  • 4 bunches green onions chopped
Special Equipment
  • 1 20-3/4" x 12-3/4" x 4" disposable aluminum pan (this is a full-size) steam table pan
Instructions
Make the Dipping Sauce
  1. In a large bowl, combine the dipping sauce ingredients and whisk until fully mixed. Set aside or cover and refrigerate for up to 3 days.
Make the Lettuce Wraps
  1. Within 4 hours of serving, cut off root end of lettuce within 1 inch of the end. Gently separate lettuce leaves. Set aside.
  2. Pre-heat oven to 350 degrees F.   Place ground pork in the disposable aluminum pan,  breaking it up and spreading evenly.  Bake until browned and cooked through, stirring several times to break it up, about 50 - 60 minutes. When done, remove the pork from the oven, break up into small 1/2 size pieces  and set aside.

  3. Meanwhile, in 1 - 2 large skillets over medium heat, add the sesame oil, onions and mushrooms. Sauté until mushrooms are tender and golden brown and the onions are translucent and soft, stirring frequently.

  4. To the mushroom and onion mixture, add the garlic, reduce heat to medium and cook 30 seconds or until fragrant, stirring frequently.  Add the garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, water chestnuts and shredded cabbage to the pan, stir, and let simmer 2 minutes. Remove from heat and set aside.

  5. Add the mushroom and onion mixture to the disposable pan containing the pork. Mix well to thoroughly combine.

MAKE AHEAD NOTE: The pork mixture can be made to this point and refrigerated, covered for up to 3 days or frozen for up to 2 months. To re-heat, warm in 350 degree oven for about 20 minutes or until hot. Taste and add a bit of water or chicken broth if too dry.
  1. To serve, pile the lettuce leaves on a plate. Serve the hot pork mixture from the pans, sprinkling with white sesame seeds and 1 bunch green onions cut on the diagonal. Serve the dipping sauce in several bowls with spoons to allow people to spoon over the chicken mixture.

Recipe Notes

Slow Cooker Instructions: Can be kept warm on LOW for 2 hours until ready to serve. If mixture becomes too dry, rehydrate with a splash of chicken broth or water.

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Maui Road to Hana Banana Bread

This Road to Hana Banana Bread is moist and flavorful, transporting you to the islands in one bite. The crunchy sugar topping adds sweetness and texture. Read all about it along with our recent vacation to Maui.

Beach Baby Pudding Cups

These Beach Baby Coconut Pudding Cups are everything that's great about the islands! Kids LOVE ‘EM. You will too since they are so easy to make.

Hawaiian Pineapple Cheesecake Bars

Even people who don’t like pineapple or coconut take a bite and say “WOW!” Treat yourself to a mini trip to Hawaii with these luscious Hawaiian Pineapple Cheesecake Bars.

Hawaiian Wedding Cake

Looking for a quick and easy treat? This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate.

Page 1 of 3123

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Sausage, Egg and Cheese Sliders for a Crowd

Sausage, Egg and Cheese Sliders for a Crowd

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Sausage, Egg & Cheese Breakfast Sandwiches

Peaches and Cream Bars

Move over McDonalds.  These sweet and savory breakfast sliders are perfect for serving a crowd.  They can easily be made the day before and simply heated up when you’re ready to serve.

They will have your house smelling so good your family will be waiting at the table, at least mine was!  A few simple ingredients and a few minutes in the kitchen give you a fabulous breakfast.  It’s a real crowd pleaser.

Expect recipe requests!

Family Size

 

Sausage Egg & Cheese Breakfast Sandwiches
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Breakfast
Cuisine: American, Cooking for a Crowd
Servings: 12 servings
Author: Betsy Edwards
Ingredients
  • 2 (16 ounce) roll Pork Sausage - mild
  • 12 King's Hawaiian dinner rolls
  • 8 large eggs - scrambled
  • 6 slices Monterey jack cheese - cut into quarters
  • 6 slices American cheese
  • 1/2 cup butter - melted
  • 1/4 cup maple syrup
Instructions
  1. Preheat oven to 350°F.
  2. Form sausage into 12 patties, making each slightly larger than a dinner roll. Heat a large skillet over medium heat. Add sausage patties to skillet and cook until completely cooked through. Remove from skillet and set aside.
  3. While sausages are cooking, cut rolls in half lengthwise (keeping rolls in a sheet if possible). Place bottom half of rolls in a 9 x 13 baking dish.  Set tops aside.

  4. Place a heaping spoonful of scrambled eggs onto each bottom rolls. Top eggs with 2 quarter slices of Monterey jack cheese. Place sausage patty on top of  Monterey jack cheese and top sausage with 2 quarter slices of American cheese.  Place top half of buns on top of bottom buns.

MAKE AHEAD NOTE: Can be made to this point and refrigerated, covered, for up to one day.
  1. Combine melted butter and maple syrup in small bowl. Brush over tops of rolls allowing sauce to drip down sides and into bottom. Use entire amount.
  2. Bake 15-20 minutes at 350 degrees or until cheese is bubbly and melted. Serve hot.

  3. MAKE 

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!

Large Group

 

Sausage Egg & Cheese Breakfast Sandwiches for a Crowd
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Course: Breakfast
Cuisine: American, Cooking for a Crowd
Servings: 40 servings
Author: Betsy Edwards
Ingredients
  • 4 (16 ounce) rolls Pork Sausage - mild
  • 40 King's Hawaiian Sweet dinner rolls
  • 3 dozen large eggs
  • 1 1/2 cups evaporated milk (12 ounces) (Do NOT use sweetened condensed)
  • 1 tablespoon Lawry’s seasoned salt
  • 10 slices Monterey Jack cheese - quartered
  • 10 slices American cheese - quartered
  • 1 cup butter - melted
  • 1 cup maple syrup
Special Equipment
  • 1 (18 x 13 inch) half sheet pan
  • 2 (9 x 13 inch) baking pans
Instructions
  1. Preheat oven to 350°F.  Thoroughly grease two 13x9 baking dishes.  Set aside.

  2. Spread sausage evenly in the bottom of a half sheet pan.  Pat down and set aside.  

  3. Scramble eggs, evaporated milk and seasoned salt in a bowl, then pour into the two 13x9 well greased baking dishes.  Bake eggs and sausage at 350F for 18-20 minutes or until the eggs are set and the sausage is done (170F).  Cover the eggs with a sheet of parchment if necessary to keep the tops from getting brown.

  4. While sausage and eggs are cooking, cut rolls in half lengthwise (keeping in a sheet if possible). 

  5. When done, remove the sausage and eggs from oven (keep oven on), remove sausage from the pan and cut sausage into 40 patties (8 rows by 5 rows).  Pour out sausage grease and wipe down the half baking sheet.  

  6. Place bottom half of rolls in the half sheet baking pan.  Place 1 sausage patty on each roll bottom.  Slice each dish of eggs into 20 pieces. Place 1 egg slice on each sausage patty.  

  7. Top eggs with 1 quarter slice of Monterey Jack cheese and 1 quarter slice of American cheese. Carefully place top half of buns on top.

MAKE AHEAD NOTE: Can be made to this point and refrigerated, covered, for up to one day.
  1. Combine melted butter and maple syrup in small bowl. Brush over tops of rolls allowing sauce to drip down sides and into bottom. Use entire amount.
  2. Bake at 350 degrees F for 15-20 minutes or until cheese is bubbly and melted. Serve hot.

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Ham and Cheese Sliders

Ham and Cheese Sliders

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Little Ham & Cheese Sliders

Peaches and Cream Bars

So I have to tell you, when I finally served these to the young men at church last Sunday after playing with modifications to this recipe for weeks …

Peaches and Cream Bars

… they squealed like little girls.

Peaches and Cream Bars

I knew these little sliders were great, but I figured I needed to see what all the excitement was about.  So since I wasn’t really hungry, after eating a full breakfast, I sampled 3 or maybe 4 of them.

Peaches and Cream Bars

And when it was time to head to the rest of our meetings, a huge problem presented itself.  After eating 3 or maybe 5, I (a) didn’t want to stop and (b) see a.

Looking for a WOW Response?

Seems like everyone has a version of these delightful little ham and cheese sliders in their virtual recipe box and there’s a reason for that. I’ve never seen anyone not happily dive into them.  They taste fantastic, can be assembled in no time and trust me, your family will LOVE them (and you) if you serve them for dinner.  I first found this wonderful recipe from ourrecipeclub.blogspot.com.  I liked it a lot, but I wanted even more of a WOW response – so I tweaked it.  And once it got even better, I tweaked it again!

If you’re looking for a wonderful quick and easy dish to serve for dinner this week or at your next party – this is it!

Peaches and Cream Bars

Great Make Ahead Dish

You already know how much I like to have folks over for dinner, but sometimes I’m so beat by the time they arrive, I can’t even enjoy their company.  These little sliders offer the perfect solution.   You can make them ahead of time, and then when your guests arrive, just brush on the butter mixture and pop ’em in the oven!   Done.

It’s really easy.  Here’s how.

Start by cutting one or more sheets of Kings Hawaiian rolls in half, while keeping the sheet together, like this.  (Keeping the sheets together makes it easier when working with larger batches.)

Peaches and Cream Bars

Next, just stack your cheese and cut it in quarters.  Like this.

Peaches and Cream Bars

Liberally slather the cut side of each roll sheet (top and bottom) with the Miracle Whip/Mayonnaise mixture.   Then place about ¾ ounces of ham on each roll.

Peaches and Cream Bars

You can certainly increase the ham if you wish, but if you’re on a budget – this amount is fine.

Peaches and Cream Bars

Then add 2 of the quarter-slices of cheese like so.

Peaches and Cream Bars

If you’re not serving immediately, you can refrigerate or freeze them at this point.  Otherwise, if you’re ready to serve, slap on the bun tops, pour on this wonderful butter sauce…

Peaches and Cream Bars

… and pop ’em in the oven for 12 – 15 minutes at 350 degrees.  And you’re rewarded with this…

Peaches and Cream Bars

I ask you, who wouldn’t squeal like a little girl when confronted with that??

Great Large Group Recipe

These are also the perfect large group recipe to feed a crowd.  Everyone goes wild for them at youth activities, graduation parties or family reunions.   When cooking for a crowd, it’s important to rely on recipes that can be made in advance.  These babies can be assembled (without the dressing and before baking), wrapped well with plastic wrap and refrigerated up to 24 hours.  Or, if you’re planning further in advance, they can be frozen (without the dressing and before baking), wrapped well with plastic wrap and aluminum foil for up to 2 weeks.  When you’re ready to serve, just whip up a batch of the dressing, pour it on and bake for about 15 minutes.  This should be done right before serving as they are best hot and gooey from the oven.

I would normally call a recipe, like the one serving 60 below, a Crowd-sized version, except I truly believe that Jeff and I and our 4 dinner club friends (or perhaps just me) could polish them all off with little effort.   They are really that good.

Peaches and Cream Bars
Peaches and Cream Bars
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!

Family Size

 

Ham & Cheese Sliders
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Serves 12 mini sliders Source: adapted from ourrecipeclub.blogspot.com 

Course: Appetizer, Main Course
Cuisine: American
Servings: 12 sliders
Author: Betsy Edwards
Ingredients
  • 12 small white dinner rolls (I use Kings Hawaiian, sweet rolls)
  • 4 tablespoons butter - softened
  • 1 pound deli sliced ham
  • 6 slices Monterey Jack or Baby Swiss cheese - you can use regular Swiss too
  • 1/4 cup mayonnaise
  • 1/4 cup Miracle Whip
  • 1/4 teaspoon garlic powder
Dressing
  • 2 teaspoons Dijon mustard
  • 1/2 cup butter (1 stick) – melted for 30 seconds on high in microwave
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon seasoned salt
  • 1 tablespoon poppy seeds
Special Equipment
  • 1 (9 x 13) baking pan
Instructions
  1. Preheat oven to 350 degrees.

  2. Cut each Swiss cheese slice into quarters. Set aside.

  3. Keeping rolls in single sheets, using a long serrated bread knife, slice rolls in half from side to side. Keep sheets intact as much as possible.  Spread cut side of each half sheet of rolls with 4 tablespoons butter total.  Toast sheets, butter side down, in non-stick pan until cut side is golden brown and crunchy.  Set roll sheets aside.

  4. In a small bowl, mix together mayonnaise, Miracle Whip and garlic powder. Spread mixture on both cut sides of each roll sheet (top and bottom halves).  Keeping the rolls in sheets enables this to go much quicker.  Divide ham between sandwiches and place 2 quarters of of Swiss cheese on the bottom half of each roll. Close rolls and place them in the baking pan. 

  5. In a medium bowl, whisk together all of the dressing ingredients.

  6. Pour dressing evenly over all of the sandwiches, using all of the dressing and covering all of the sandwich tops.  Let sit 10 minutes or until butter sets slightly. Bake, covered lightly with aluminum foil, at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

MAKE AHEAD NOTE:
  1. Sandwiches can be assembled, but not drizzled with dressing, wrapped well with plastic wrap and refrigerated up to 24 hours or frozen, wrapped will with plastic wrap and then aluminum foil for up to 2 weeks.   Defrost several hours in the refrigerator.   In either case, don't add the drizzle before refrigerating or freezing.  Dressing can be made in advance and refrigerated separately up to 2 days.  

Large Group

 

Ham and Cheese Sliders for a Crowd
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Serves 60 mini sliders.  Source: adapted from ourrecipeclub.blogspot.com 

An AlohaDreams.com Recipe

Course: Appetizer, Breakfast, Main Course
Cuisine: American, Cooking for a Crowd
Servings: 60 sliders
Author: Betsy Edwards
Ingredients
  • 60 small white dinner rolls I use Kings Hawaiian Original Sweet Rolls (2 (24 ct) and 1 (12 ct) packs
  • 1 cup butter 2 sticks - softened
  • 3 - 4 pounds deli sliced ham
  • 30 slices Baby Swiss cheese - you can use regular Swiss too
  • 1 1/2 cups mayonnaise
  • 1 1/2 cup Miracle Whip
  • 1 teaspoon garlic powder
Dressing
  • 3 tablespoons Dijon mustard Country Style preferred
  • 2 cups butter 4 sticks – melted for 30 seconds on high in microwave
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon seasoned salt
  • 1/4 cup poppy seeds
Special Equipment
  • 2 half sheet baking pans - 40 rolls will fit per pan
Instructions
  1. If serving immediately, preheat oven to 350 degrees.

  2. Cut each Swiss cheese slice into quarters. Set aside.

  3. Keeping rolls in single sheets, using a long serrated bread knife, slice rolls in half from side to side. Keep sheets intact as much as possible.  Spread cut side of each half sheet of rolls with the 2 sticks of softened butter total. Toast sheets, butter side down, in non-stick pan until cut side is golden brown and crunchy. Set roll sheets aside.

  4. In a small bowl, mix together mayonnaise, Miracle Whip and garlic powder. Spread mixture on both cut sides of each roll sheet (top and bottom halves). Keeping the rolls in sheets enables this to go much quicker. Divide ham between sandwiches and place 2 quarters of of Swiss cheese on top of ham on each roll section. Cover rolls with roll tops and place them in the baking pan.

  5. In a medium bowl, whisk together all of the dressing ingredients.
  6. Pour dressing evenly over all of the sandwiches, using all of the dressing and covering all of the sandwich tops. Let sit 10 minutes or until butter sets slightly. Bake, covered lightly with aluminum foil, at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
MAKE AHEAD NOTE:
  1. Sandwiches can be assembled with out drizzling on the dressing, wrapped well with plastic wrap and refrigerated up to 24 hours or frozen, wrapped will with plastic wrap and then aluminum foil for up to 2 weeks. Defrost several hours in the refrigerator. In either case, don't add the drizzle before refrigerating or freezing. Dressing can be made in advance and refrigerated separately up to 2 days.

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Best-Ever Chunky Chicken Salad

Best-Ever Chunky Chicken Salad

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Best-Ever Chunky Chicken Salad

Macadamia Nut Banana Bread

We just had a thoroughly enjoyable day.   Our good friends invited us to the Symphony in the Flint Hills.  What a marvelous event.  It’s a fund raiser to heighten the appreciation and knowledge of the Flint Hills tallgrass prairie.   The Flint Hills are a region in eastern Kansas and northern Oklahoma renowned for their prime cattle grazing.   The Flint Hills got their name from the abundant deposits of flint lying near or on the surface of the land.   Aren’t they lovely?

Macadamia Nut Banana Bread

Started in 2006, the Symphony in the Flint Hills become a Kansas tradition that now attracts approximately 7,000 attendees from all over the world.  There are a variety of speakers in multiple tents scattered across the prairie, talking about topics as diverse as The Kanza Indians in the Flint Hills to The Tallgrass Prairie and Cattle Ranching.

I really enjoyed learning all about the challenges of running a profitable cow-calf operation.  (And I sometimes think I have it tough…)  We had a fantastic dinner of pulled pork and BBQ beans and then settled in for some great music.  One year they even staged a cattle drive on the hills behind the orchestra.  Outstanding!

Macadamia Nut Banana Bread

It’s one of my favorite places in the world.

I grew up not far from there.  I used to love it most of all when a mega storm would blow up!

Macadamia Nut Banana Bread

Best-Ever Chunky Chicken Salad

So what, you may ask, does all this have to do with Chicken Salad?   Not a darn thing.  I just thought you’d find it interesting.  Although, now that I think about it this would make an great recipe for a picnic.

There are a lot of good chicken salad recipes out there.  I think this is one of the great ones.  Here’s why:   The cool sweetness of the red grapes with a hint of garlic takes this chicken salad to a whole new level. Combining sour cream with the mayo adds a wonderful savory element.  My mouth is watering just thinking about it.   Your whole family will love it!  This Best-Ever Chunky Chicken Salad recipe is hands down the perfect go-to chicken salad for sandwiches (think flaky croissants).   Jeff also likes to sometimes eat it on top of a bed of lettuce (when I remind him he’s on a diet).

Full of tender juicy chicken, fresh sliced red grapes, celery, toasted walnuts and crunchy celery, there’s a lot to love here.  In fact, the batch that I made to serve 6 today only has 2 helpings left after my dear husband got done with it.

This makes a great salad for quick delicious lunch or a light supper, and takes hardly any time to mix together.  The sweetness from the grapes always makes it a favorite with kids!

Easy Delicious Poached Chicken Recipe

Macadamia Nut Banana Bread

You can either buy a rotisserie chicken and shred it, or make up a batch of my poached chicken.  It cooks up 14 cups of incredibly delicious poached chicken.  All ready for you to shred (quickly and easily in a stand mixer) as the foundation for multiple meals!   This chicken salad recipe uses 4 cups, leaving you 3 cups for Cheesy Chicken Melts and 7 cups left over for this fabulous tortilla soup!

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!

Great Chicken Salad for a Crowd

Macadamia Nut Banana Bread

If you’re hosting a family reunion, pool party or girls camp, you gotta try this Chunky Chicken Salad.   It’s great in a wrap or served on its own.  It’s also delicious served in a croissant for a bridal luncheon or a brunch.   It can be made up to 2 days ahead (it gets even better), serves 25 and is easily doubled or tripled if you’ve said “Yes!” to an even larger crowd.

When served alone, as straight-up chicken salad, the average serving size is 6 – 8 ounces per serving.  For sandwiches or (large flour tortilla) wraps, plan on 5 ounces of chicken salad per wrap.  It’s easy.  Just fill a large flour tortilla with about 10 ounces of chicken salad.  Roll up.  Cut in half (I like to cut it on the diagonal).  And secure each half with a toothpick.  Makes 32 (1/2 tortilla wrap) servings.

Pin for Later

Or Make Now

Family Size

 

Best Ever Chunky Chicken Salad
Prep Time
20 mins
Total Time
20 mins
 

Makes 6 cups.   For the shredded chicken you can poach a couple chicken breasts or buy a pre-cooked rotisserie chicken.

An AlohaDreams.com recipe

Course: Main Course, Salad
Cuisine: American
Servings: 6 servings
Author: Betsy Edwards
Ingredients
  • 2 chicken breasts, boneless - skinless - cooked and shredded (about 4 cups)
  • 1 pound red seedless grapes - cut in half
  • 1/4 cup mayonnaise - I always use Hellman’s or Best
  • 1/4 cup sour cream
  • ½ cup English walnut pieces
  • 1/4 teaspoon salt
  • 1 large garlic clove - minced
  • 1 stalk celery - chopped
Instructions
  1. Poach and shred the chicken breasts.  Cut the grapes in half.  Slice the celery stalk length-wise, then slice into small slices.

  2. In a large bowl, mix together all ingredients until well combined.
  3. Can serve immediately, however it's even better refrigerated for 30 minutes - 1 hour.
MAKE AHEAD NOTE:
  1. Can be made up to 2 days in advance and held in the refrigerator, covered.

Large Group

 

Best Ever Chicken Salad for a Crowd
Prep Time
45 mins
Total Time
45 mins
 

Makes 32 (5 ounce) servings.  For the shredded chicken you can poach several pounds of chicken breasts, using my easy method to poach chicken or buy 4 pre-cooked rotisserie chickens.   Serve alone or fill 1/2 tortilla for a wrap. 

An AlohaDreams.com recipe

Course: Main Course, Salad
Cuisine: American
Author: Betsy Edwards
Ingredients
  • 8 Chicken breasts - boneless, skinless - cooked and shredded (about 16 cups)
  • 4 pounds red seedless grapes - cut in half
  • 1 1/2 cups mayonnaise - I always use Hellman’s or Best
  • 1 1/2 cups sour cream
  • 2 cups English walnut peices
  • 1 teaspoon salt
  • 3 large garlic cloves - minced
  • 4 stalks celery sliced
OPTIONAL FOR WRAPS:
  • 16 large flour tortillas
  • 32 toothpicks
Instructions
  1. Poach and shred the chicken breasts. Cut the grapes in half. Slice the celery stalk length-wise, then slice into small slices.
  2. In a large bowl, mix together all ingredients until well combined.
  3. Can serve immediately, however it's even better refrigerated, covered, for 30 minutes - 1 hour.

MAKE AHEAD NOTE:
  1. Can be made up to 2 days in advance and held in the refrigerator, covered.

  2. If serving wraps, lay each tortilla flat and spoon on about 10 ounces chicken salad. Roll tortilla, cut in half and secure with 2 tooth picks to create 2 wraps.

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Peaches and Cream Bars

Peaches and Cream Bars

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Easy, Delightful Peaches & Cream Bars

Peaches and Cream Bars

It’s summer!  And in case there’s any doubt in your mind, our mid-west temperatures have gone from a beautiful (week of) 73 degree Spring straight to the sweltering 90’s.   I don’t know about you, but when it gets hot my thoughts turn to fruit.  Plump blueberries, ripe red strawberries and juicy farm fresh peaches.  In honor of summer and as a treat in the midst of all this heat, we need a peach dessert.  But it has to be easy and quick – and it has to embody all the peachy, juicy, crunchy, brown sugary goodness of summer.

So here you go.   Peaches and Cream Bars.

Peaches and Cream Bars

Take the work out of serving a peach pie with these wonderful easy bars.  Starting with the crunchy brown sugar and oats crust to the creamy peach filling and fabulous vanilla drizzle, you’ll fall in love.   They’re a perfect, easy, make in advance treat for groups large and small.

While you’re baking the crust, you can be making the filling.  Then just then pour the creamy filling over the hot crust. Sprinkle with more crunchy topping and pop it back into the oven for about 30 minutes.   All that wonderful peach juice flows into the bars as they bake.  This makes your bars come out of the oven unbelievably melt-in-your-mouth moist.  The crunchy, brown sugary crust just sends them over the top.

The ‘peach pie’ smells coming from your oven will lure you to try a bite for yourself!

Cut them in rows of 4 by 6 for 24 bars…

Peaches and Cream Bars

…then drizzle with the icing.  Just be sure to save one for yourself!

Peaches and Cream Bars
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!

 

Peaches and Cream Bars
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Try these today for a quick and easy cooking for a crowd version of peach pie!  Top with fresh peaches if they're in season, or use canned if they're not.  Adapted from the ever lovely Sally's Baking Addiction

Course: Dessert
Cuisine: American
Servings: 24 bars
Author: Betsy Edwards
Ingredients
For Crust & Topping
  • 2 cups old fashioned oats rolled or quick
  • 4 cups all-purpose flour
  • 1 1/3 cup packed light brown sugar
  • 1 tablespoon teaspoon ground cinnamon
  • 5 sticks unsalted butter cold and cubed
  • 1 cup chopped pecans
For Peach Filling
  • 4 large eggs
  • 2 cups granulated sugar
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 (29 ounce) cans lite sliced peaches in extra light syrup drained well, juice reserved
  • OR USE 6 medium peaches peeled and chopped (about 6 )
For Vanilla Drizzle
  • 1 cups powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F (177°C) degrees. Line the bottom of a 13 x 18 inch half sheet baking pan with aluminum foil or parchment running in both directions. Leave an overhang on all sides so you can lift the bars out before cutting. Spray with cooking spray and set aside.

For the crust and topping:
  1. In a very large bowl, stir the oats, flour, brown sugar, and cinnamon until combined.  Cut in the cold butter using a pastry blender or two knives. You want it in pea-sized pieces.  Remove 2 cups of the mixture to a small bowl and add the pecans. Set this mixture aside.  You'll use it later for the topping.

  2. Press the remaining flour oat mixture evenly onto the bottom of the prepared baking sheet. Bake for 15 minutes or until light golden brown. Meanwhile prepare the filling.

For the filling:
  1. Whisk the sugar and eggs together until smooth and a pale yellow. Add the flour and salt, whisking until mixed in. Mix in the peaches.  If using canned peaches, make sure they are well drained, then fold in.   After 15 minutes, remove crust from the oven and pour the filling over the hot crust.  Sprinkle with the remainder of the reserved topping mixture.

  2. Bake for 32-35 minutes or until the top is a golden brown. Place the pan on a wire rack and let cool in the pan for about 30 minutes. Transfer bars to the refrigerator to cool further for 2 hours. Once cold, remove the bars from the pan using the overhanging parchment. Cut the bars into squares.

Prepare the vanilla glaze:
  1. Stir the confectioners' sugar, cream, and vanilla extract together until smooth. Drizzle generously over each square.

Servings:
  1. For 24 servings – cut 4 x 6 (3” x 3”) squares
  2. For 54 servings – cut 6” x 9” (2” x 2” squares)
MAKE AHEAD NOTE:
  1. The bars can be easily prepared up to 3 days in advance and stored, covered tightly, in the refrigerator.
  2. The bars can be frozen for up to 3 months in a baking pan or heavy duty freezer bag. Thaw overnight in the refrigerator before serving.
Recipe Notes

Recipe Notes: Adapted from a recipe over at the ever-wonderful Sally’s Baking Addiction. 

 

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

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