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Tater Tot Breakfast Casserole for a Crowd

Tater Tot Breakfast Casserole for a Crowd

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Fantastic Tater Tot Breakfast Casserole for a Crowd

(and a perfect size recipe for your family)

Whether you’re cooking for a crowd or just making breakfast for your family this holiday season, you’ll love everything about this Tater Tot Breakfast Casserole for a Crowd recipe.  It’s crowned with crispy, crunchy tater tots and teeming with all your breakfast favorites including sausage, cheese and eggs; all in an easy to assemble dish.  If you have family in for the holidays you’ll definitely want to put it on the menu.

Great Breakfast for Large Groups

This is also another fantastic large group breakfast recipe – perfect if you’re cooking for a family reunion, planning a girls camp breakfast recipe or any other breakfast for a crowd situation that might arise.   And it’s not just a matter of simply increasing the quantity.  I’ll show you some terrific short cuts when cooking casseroles for a crowd and answer the many questions that are probably bubbling up in your mind.

A Tasty Treat for your Friends & Family

As a make ahead breakfast casserole, it doesn’t get any quicker or more delicious than this.  We had many people coming back for seconds and thirds when I served 3 pans of it to 130 people for our Church Christmas Breakfast this year.   If you have 12 – 20 guests, the 50 serving recipe would easily handle them for several breakfasts.  Or make the smaller Family size recipe to serve 12-15.

Quick and Easy Either Way

The great thing about this dish is that it comes together quickly the night before and is simply the BEST Breakfast Casserole I’ve ever had.  It’s a perfect breakfast for this holiday season.   Let me show you how easy it is to make (regardless of whether if you’re making it for 5 or 50!)

What would you serve with this?

I just recently served this for our Church Christmas Breakfast.  Here’s the menu with links to the other items.

 

Mini Sweet Rolls with Cream Cheese Frosting

Tater Tot Breakfast Casserole

Mixed Fruit Salad with an Orange Vanilla Glaze

Mini Ham & Cheese Sliders

French Toast Casserole with Brown Sugar Pecan Streusel Topping (Coming Next!)

Here’s some tips you might find interesting if you ever have to cook for a crowd.

If you’re cooking the smaller version for your family, you can go ahead and fry up the sausage on the stove top.  But if you’re making the Breakfast Casserole for a large group, you really don’t want to fry up 6 pounds or more of sausage.  At least I sure don’t. Here’s the handy time-saving solution:  Any time you’re cooking sausage (or crumbled hamburger) for more than 50, simply do it in the oven.

Just spread out the sausage in an even layer over the bottom of several large disposable aluminum pans, breaking it into small pieces with your hands, like the picture below. In this case I  have 2 large pans, each serving 50.  And 2 smaller disposable aluminum pans, each serving 25.  The reason I used the 2 smaller pans was to give me an even number of pans for each of the 2 serving lines I set up. Cook initially for 30 minutes.

After 30 minutes, remove the sausage from oven and break larger pieces into smaller pieces with your hands or a plastic spatula. Then return it to the oven and continue cooking until it’s brown and cooked through, about 10 – 15 minutes more.  It looks like this prior to breaking it into smaller pieces.

Now let me answer some of those questions that are undoubtedly bubbling up in your mind if you’re cooking breakfast for a large group:

Is this an EASY breakfast casserole for a crowd?

This sure is. To save time and mess instead of frying up the sausage on the stove top, the large group recipe is modified to simply cook it in the oven. Meanwhile you not only avoid the mess, you can be breaking the eggs and mixing the rest of the ingredients.  This is especially handy if you’re making several batches!

How much will 50 people eat?

This is probably the biggest question most people have when cooking for a crowd.  Over the years I have found a wonderfully simple solution.  Regardless of what you’re serving, a 21” x 13” x 3.5” disposable aluminum pan will produce 50 main dish servings.  (If you’re serving a side dish it often produces 60 – 75 servings.)  You can fit two of these pans in a standard oven, each pan serves 50, so each oven can produce 2 pans for a total of 100 servings.  The casserole in the picture below comfortably served 50 people no problem!  Click here to order these pans.

How long should I cook a casserole for a large group?

This is probably the second biggest question most people have when cooking for a crowd.  I put this casserole (cold from the refrigerator) in the oven at 8:45 on a center rack. At 10:15 (1 hour and 30 minutes later) the edges were done, but the center was still fairly liquid. The top however was perfectly golden brown.  I covered it with aluminum foil and cooked it 15 minutes more.  At 10:30 (1 hour 45 minutes total cook time) it was perfect.

How much longer will it take to cook 2 large casseroles in the oven at once?

Your large group casseroles will typically take 15 percent longer to cook if you are cooking 2 dishes at once.  Make sure the oven is fully preheated before inserting the dishes, and to ensure even cooking, rotate the dishes halfway through.  Last time I did this, one casserole in a 21” x 13” x 3.5” disposable aluminum pan took 1 hour 45 minutes to cook perfectly, two (each in a 21” x 13” x 3.5” disposable aluminum pan) took 2 hours and 15 minutes.

How long does the casserole stay warm out of the oven?

I removed the casserole from the oven at 10:30, covered it with aluminum foil and while it was at its best up to 15 minutes later, it was still warm even after sitting for 30 minutes (allowing you plenty of time to assemble the troops).

Can the casserole be made in advance?

This breakfast casserole is fantastic for a make-ahead dish to spare you getting up with the roosters. Whether you’re prepping for breakfast the next day or making a large batch to take to a brunch, it’s very easy to assemble. It can be whipped up at any time and kept in the fridge for 24 hours before baking.

What’s the best way to store and transport a large group casserole?

Through some (very painful) trial and error (the one noise you DON’T want to hear coming from the back of your CR-V (filled with multiple large capacity slow cookers full of wonderful green beans, onions, bacon and lot’s of wonderful green bean juice) as you are careening around the corner, racing to feed a 150 member cast and crew of the Savior of the World is GLUG, GLUG, GLUG) I’ve found that the best way to store and transport food for a large group is in 2 gallon baggies.  I place these 2 gallon baggies filled with with the food in the refrigerator, preferably sitting in one of the large disposable pans I’ll be using to cook them in if I have room.  This saves time and minimizes mess should the baggie leak.

If I’m cooking them elsewhere, I transport them sealed in the baggies too.  Again, it saves a world of heartache (and CR-V mess) (despite extensive cleaning, the CR-V STILL smells WONDERFUL.)   Then when I’m ready to cook the casseroles, I simply empty out the baggies into the pans and put the pans in the oven.  NOTE: If you are doing this for this recipe, DO NOT ADD THE TATER TOT TOPPING until just before you are ready to put the casserole in the oven.  Otherwise, the tater tots will get soggy.

Pin for Later

Tropical Summer Salad
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!

Or Make Now

Family Size

Family Size Tater Tot Breakfast Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Breakfast
Cuisine: American
Servings: 15 servings
Author: Betsy Edwards
Ingredients
  • 1 pound mild pork sausage
  • 7 large eggs
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 teaspoons seasoned salt
  • 1/2 cup cheddar cheese - shredded
Topping
  • 1/2 (32 ounce) package Mini tater tots
  • 2 teaspoons seasoned salt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium frying pan over medium high heat, add sausage and cook until brown and cooked through, about 10-15 minutes.
  3. When done, drain off half of the fat and break up sausage into small bite size pieces with your hands or a spatula.
  4. Whisk the eggs. Add milk, onion powder, garlic powder, salt, pepper, and seasoned salt. Stir in cooked sausage. Fold cheddar cheese into egg mixture.
  5. Pour mixture into the baking pan and arrange frozen tater tots in a single layer over the egg mixture. Sprinkle 2 teaspoons seasoned salt over tater tots.
MAKE AHEAD NOTE: If not baking right away, cover tightly with foil and chill in refrigerator until the next morning.
  1. When ready to bake move oven rack to middle position and set oven temperature to 350 degrees. Once oven temperature reaches 350 degrees, place uncovered casserole in oven for about 45 minutes. Let rest at room temperature for 5 minutes then slice into 3 rows by 5 slices.

Large Group

 

Tater Tot Breakfast Casserole for Crowd of 50
Prep Time
30 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 15 mins
 
One casserole will take about 1 hour 45 minutes to cook perfectly, cooking two casseroles in the same oven will typically take between 2 hours to 2 hours and 15 minutes.
Course: Breakfast
Cuisine: American, Cooking for a Crowd
Servings: 50 servings
Author: Betsy Edwards
Ingredients
  • 6 pounds mild pork sausage
  • 3 dozen large eggs (36 eggs)
  • 4 cups milk
  • 1/2 teaspoon pepper
  • 1 tablespoon onion powder
  • 1 1/2 tablespoons garlic powder
  • 2 teaspoons salt
  • 2 tablespoons seasoned salt
  • 2 cups cheddar cheese shredded
Topping
  • 1 1/2 (32 Ounce) package tater tots
  • 2 tablespoons seasoned salt
Special Equipment
  • 21” x 13” x 3.5” Disposable Aluminum Pan (Full Size Steam Table Pan)
Instructions
  1. Preheat oven to 350 degrees.

  2. Spread the sausage in an even layer over the bottom of the disposable aluminum pan and cook for 30 minutes. Remove from oven and gently break any larger pieces into small bite-size pieces with a spatula. Return to oven and continue cooking until sausage is brown and cooked through, about 10 - 15 minutes more.

  3. When done, drain off half of the fat and break up sausage into small bite size pieces with your hands or a spatula.
  4. In a very large bowl, whisk the eggs then add 4 cups milk, onion powder, garlic powder, salt, pepper and seasoned salt.  Pour into the aluminum pan containing the cooked sausage, add the cheddar cheese and mix well.

MAKE AHEAD NOTE: If not baking right away, pour mixture into 2 gallon baggies set in pans (to contain any leakage) and chill in refrigerator until the next morning.
  1. When ready to cook, When ready to bake, if baking 1 casserole in the oven move oven rack to middle position and set oven temperature to 350 degrees. If baking 2 casseroles, adjust racks evenly between top and bottom of oven.  Pour mixture into the aluminum pan and arrange frozen tater tots in a single layer over the egg mixture. Sprinkle 2 tablespoons seasoned salt over tater tots.

  2. Once oven temperature reaches 350 degrees, place uncovered casserole in oven for a bout 1 hour and 45 minutes (or 2 hours to 2 hours and 15 minutes.) Casserole is done when a knife inserted in center come out just slightly moist and casserole no longer looks soupy in the middle. Let rest at room temperature for 5 minutes then slice into 3 rows by 16 slices for 48 total pieces.

Looking for more fantastic Breakfasts for a Crowd?

Here are several more excellent choices.  You should also check out my Breakfast for a Crowd page here.  It’s got a wide selection of large group breakfast recipes.

Here’s some other fantastic recipes if you’re cooking breakfast.

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

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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!

Mini Cinnamon Rolls with Cream Cheese Frosting

Mini Cinnamon Rolls with Cream Cheese Frosting

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Mini Cinnamon Rolls with Cream Cheese Frosting

Your family will love these mini cinnamon rolls with cream cheese frosting. They’re bite-size delights with light fluffy cinnamon sugar layers slathered with luscious cream cheese frosting!

You’ll find they are perfect for the holidays or special occasions!  Quick and easy to make, they can be made ahead and frozen at 3 different points in the process, making it easier for you the morning you’re wanting to serve them.

It’s easy.  Here’s how.

Let’s start with the flour.  If you have a scale, you’ll want to measure out 330 grams of flour.   If you don’t have a scale and you’re planning on doing any baking for the holidays, I would strongly recommend one.  I never use a measuring cup for flour anymore and I no long worry about measuring it correctly.

If you don’t have a scale, you’ll want 2 3/4 cups of flour, measured by fluffing your flour and then gently dipping the measuring cup into the flour and sweeping the top with a straight edge to level it.

 

Then combine the sugar, butter, water and milk and microwave it until the mixture is hot and the butter is soft and almost melted, about 45 seconds.  You want the stick to remain mostly intact but be very soft when touched.  Next preheat the oven to 200 degrees.  We’ll be putting the rolls in it in a minute to rise, for now we’re just trying to warm it up slightly to help with that.  This method is easier than depending on the room temperature to aid in the dough rising, especially in the winter.

Let the mixture cool slightly then add the milk mixture into the flour mixture.   Finally add the egg and vanilla and mix, scraping the sides and bottom periodically, until a soft and sticky dough forms.

Then, using a dough hook if you have a stand mixer (or your hands if you don’t) knead the dough on the lowest setting for 4 minutes.  You want it to look like this when done.

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!

Allow dough to rest, covered, on the counter for 10 minutes.   Once the dough has rested, roll it out on a lightly floured surface until it measures a 24×16 inch rectangle.  A handy trick my mom taught me is to flour the surface under your dough, flour the top of your dough and then place a sheet of wax paper between your dough and the rolling pin, like this.

Then roll out your dough until it measures a 22 × 16 inch rectangle.

Brush all the butter evenly over the top of the dough (heat 10-15 seconds in the microwave if necessary to enable it to spread easily), then sprinkle the filling evenly over the entire surface.

Your dough should be laid out in a landscape orientation (long sides across the top and bottom, short sides on the left and right.  You have a couple choices at this point.

 

You can either make 24 medium small rolls or 48 mini rolls.

 

To make 24 rolls, using a pizza cutter or knife, cut the dough into 24 pieces, 1 inch wide, running from top to bottom along the 16 inch edges, like the picture above.  This will make 24 medium small rolls.

To make 48 mini rolls, just make 1 additional cut longwise across the middle, like the picture below.   Either is great and the recipe is identical regardless.

Roll each up into a tight roll and place into a greased 9×13 baking dish with aluminum foil over the top.  You can freeze them at this point (well wrapped) or continue with the recipe.

If you’re ready to bake now, turn OFF the oven and place the covered rolls inside for 45 – 60 minutes until rolls mostly fill the pan like this.

Here’s what the minis look like after their time rising in the turned off oven.

You can turn on the oven to low for about a minute to jump start the process anytime during the rising if you find you’re not making progress.

Once your rolls have risen to almost fill the pan, remove them from the oven and turn ON your oven to 375 degrees so we can bake them.   Once heated, remove the foil and bake the rolls for 15-18 minutes or until the rolls are light golden brown in color. They are done when their internal temperature reaches 185°F to 190°F. 9.   Remove from the oven and allow to cool for 10 minutes before frosting.   You’re rewarded with these luscious bites.  Here I’ve combined minis and regulars.  You can do that too if you want.

Pin for Later

Tropical Summer Salad

Or Make Now

 

Mini Cinnamon Rolls with Cream Cheese Frosting
Prep Time
30 mins
Cook Time
15 mins
Resting Time
45 mins
Total Time
45 mins
 

Your family will love these mini cinnamon rolls with cream cheese frosting. They are perfect for the holidays or special occasions! They’re bite-size delights with light fluffy cinnamon sugar layers slathered with luscious cream cheese frosting!

This recipe makes 24 smallish rolls or 48 mini rolls depending on how you cut the dough.  The rest of the recipe is the same regardless.

Course: Breakfast
Cuisine: American
Servings: 24 rolls
Author: Betsy Edwards
Ingredients
For the rolls:
  • cups (330 grams) all-purpose flour
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • ¼ cups granulated sugar
  • 2 tablespoons butter
  • ½ cup water
  • ¼ cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Filling:
  • 8 tablespoons butter (1 stick) melted
  • 2/3 cup sugar
  • 1 ½ tablespoons ground cinnamon
For the Cream Cheese Frosting:
  • 2 ounces cream cheese room temperature
  • 2 tablespoons butter room temperature
  • 1/2 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons whole milk
Instructions
  1. 1. Grease a 9×13 baking dish and set aside. Add the flour, yeast and salt to a large bowl or the bowl of a stand mixer.

  2. In a small microwave safe bowl, combine the sugar, butter, water and milk. Heat on high in the microwave until the mixture is hot and the butter is soft and almost melted, about 45 seconds. Let the mixture cool to 120 degrees. Gradually add the milk mixture into the flour mixture. Add the egg and vanilla and mix, scraping the sides and bottom periodically, until a soft and sticky dough forms. 

  3. If ready to bake now, preheat the oven to 200 degrees.

  4. If using a stand mixer switch to the dough hook and set mixer on the lowest setting. Mix for 4 minutes or until the dough becomes elastic, or knead by hand on a lightly floured surface for 3-4 minutes.  Spray plastic wrap with cooking spray and lightly cover the dough with the sprayed side toward the dough. Allow dough to rest on the counter for 10 minutes.

  5. Once the dough has rested, roll it out on a lightly floured surface until it measures a 24×16 inch rectangle. Brush all the butter even over the top of the dough (heat 10-15 seconds in the microwave if necessary to enable it to spread easily), then sprinkle the filling evenly over the entire surface. Using a pizza cutter, cut out 24 strips of dough. Roll each up into a tight roll. 

  6.  Place the rolls into the greased 9×13 baking dish and gently place a piece of aluminum foil over top.

MAKE AHEAD NOTE: Can be made to this point (un-risen in the pan) and frozen, covered tightly with plastic wrap then aluminum foil. When ready to serve, thaw and continue with the recipe.
  1. If ready to proceed with baking, turn OFF your 200 degree oven and place the covered rolls inside to rise for 45 - 60 minutes until rolls mostly fill the pan.  Remove the rolls from the oven and turn ON your oven to 375 degrees. 

  2. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the rolls are light golden brown in color. They are done when their internal temperature reaches 185°F to 190°F. 9. Remove from the oven and allow to cool for 10 minutes before frosting. 

MAKE AHEAD NOTE: Can be made to this point (baked but unfrosted), and frozen, covered tightly with plastic wrap then aluminum foil. When ready to serve, thaw and continue with the recipe.
  1. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand until smooth. Spread over the tops of the rolls while still warm. 

MAKE AHEAD NOTE: Can be made to this point (completely iced and finished), allowed to completely cool and frozen, covered tightly with plastic wrap then aluminum foil. When ready to serve, thaw and serve.

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!

Crunchy Gooey S’mors Bars

Crunchy Gooey S’mors Bars

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Crunchy Gooey Campfire S’mores Bars

It’s campfire time of year again.  And in celebration of that, we need a S’mores Bars for a Crowd recipe and a family size s’mores bar recipe for our hungry kids at home.

Our church was planning on holding a campout recently and I was seriously contemplating breaking my staunch camping rule (DON’T) in favor of getting to cook for large groups of hungry teens.  Fortunately, the forecast called for rain and the campout was cancelled, so I was delighted I wouldn’t be camping and bummed I wouldn’t be cooking for a crowd (says no one ever – except me!)   But I couldn’t get the S’mores Bar idea out of my mind – so here you go.

You’ll Love this easy, delicious recipe!

If you’re looking for an easy treat for family get-togethers, school activities, backyard barbecues, block parties, and bake sales, the S’mores Bars for a Crowd Recipe will quickly become one of your all-time favorites.  It combines everything you love about fire roasted s’mores — crunchy graham crackers, golden-crispy gooey marshmallows, and creamy chocolate in an easy to make bar that holds together well for serving a crowd.

It’s simple to pull together with a few simple ingredients.

It comes together in no time

Start by crushing the graham crackers in a food processor, pulsing until they have a texture like the picture below.  I tried crushing them with a rolling pin while they were in a baggie, and you can do that too if you don’t have a food processor – but if you DO have a food processor, use it – it’s easier and the texture is better.  I tried several different versions of graham crackers.  I like the Nabisco Grahams better. They have more flavor than the other 2 brands I tried.

Then simply place the sugar and butter in a mixer fitted with the paddle attachment or use an electric hand mixer and beat on high speed until they look like this.

Add the egg and vanilla to the butter sugar mixture and beat on low speed until incorporated.  Then add the graham cracker crumbs, flour, baking powder and salt and beat until just combined.  Next set aside 1/3 of the graham cracker mixture to be topping on the bars and dump the remaining mixture into the prepared pan.

Gently press the remaining mixture evenly and firmly into the prepared pan.

You can substitute chocolate chips for the coarsely chopped chocolate bar, although I like the uneven chunky-ness of the coarse chopped chocolate bar.  Chop the chocolate into varying size pieces like so.

To make it easier to spread, microwave the marshmallow cream for about 15 seconds then spread the cream evenly over the graham cracker crust.  Next sprinkle with the chocolate chips and/or chunks of chocolate.

Finally, sprinkle the bars with the reserved crust mixture and the mini marshmallows and you’re ready to pop it in the oven.

Now just bake until the crust is dark brown and the marshmallows are golden-brown, 20 to 25 minutes and you’re rewarded with this.

Trust me, it won’t last long.

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

 

Family Size S'mores Bars
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These S'mores bars have all the ease of a classic bar, paired with more of everything you love in a classic campfire treat.  They come together quickly and easily.

Course: Dessert
Cuisine: American
Servings: 16 bars
Author: Betsy Edwards
Ingredients
For the crust:
  • cooking spray
  • 2/3 cup granulated sugar
  • 8 tablespoons unsalted butter , (1 stick) - at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 2/3 cups graham cracker crumbs (this is typically 2 1/2 packages of crackers in a 4 package box)
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
For the filling:
  • 7 ounces marshmallow cream
  • 1 cup semi-sweet chocolate , coarsely chopped
  • 1 1/2 cups mini marshmallows
Instructions
  1. Arrange a rack in the middle of the oven and preheat oven to 350°F.

  2. Coat a 9x13-inch baking pan with cooking spray and set aside.

  3. Place the sugar and butter in a stand mixer fitted with the paddle attachment. (Alternatively, you can use an electric hand mixer and large bowl.) Beat on high speed until creamy and light in color, about 3 minutes. Add the egg and vanilla and beat on low speed until incorporated. While still on low speed, add the graham cracker crumbs, flour, baking powder and salt and beat until just combined.

  4. Transfer 1/3 of the graham cracker mixture to a small bowl — this will go on top of the bars before baking. Press the remaining 2/3 of the graham mixture evenly and firmly into the prepared pan.
  5. Put the marshmallow cream in a microwave safe bowl and microwave for about 15 seconds. Spread the marshmallow cream evenly over the graham cracker crust. Sprinkle with the chocolate chips, followed by the marshmallows. Sprinkle the bars with the reserved crust mixture.
  6. Bake until the crust is dark brown and the marshmallows are golden-brown, 20 to 25 minutes. Cool for at least 1 hour in the pan before cutting into 16 bars for serving.
MAKE AHEAD NOTE:
  1. Storage: Can be stored in an airtight container, refrigerated, for up to 3 days.

Large Group

 

S'mores Bars for a Crowd
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This crust makes these easy to cut in squares.  They will hold together very sell for serving to a crowd.  Items cooked on a half sheet can be sliced into 4 rows by 6 rows to yield 24 servings. I generally go for the 24 portions if I’m cooking for groups of 150 or less. 

Course: Dessert
Cuisine: American, Cooking for a Crowd
Servings: 24 bars
Author: Betsy Edwards
Ingredients
For the crust:
  • cooking spray
  • 1 1/3 cup granulated sugar
  • 16 tablespoons unsalted butter , at room temperature (2 sticks)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 5 1/3 cups graham cracker crumbs
 (this is 1 box plus 1 additional package)
  • 2/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
For the topping:
  • 1 (13 ounce) jar marshmallow cream
  • 2 cups semi-sweet chocolate chips or semi-sweet chocolate , coarsely chopped
  • 1 (10.5 ounce) bag mini marshmallows
Instructions
  1. Place rack in the middle of the oven and pre-heat oven to 350°F.
  2. Coat a 13 x 18 half sheet baking pan with cooking spray; set aside.
  3. Place the sugar and butter in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on high speed until creamy and light in color, about 2 minutes. Scrape down the sides, add the eggs and vanilla and beat on low speed until incorporated.

  4. Once incorporated, set the mixer to low speed and add the graham cracker crumbs, flour, baking powder and salt and beat until just combined.
  5. Transfer 1/3 of the graham cracker mixture to a small bowl — this will go on top of the bars before baking. Using your hands, press the remaining 2/3 of the graham mixture evenly and firmly into the prepared pan.
  6. Put the marshmallow cream in a microwave safe bowl and microwave for about 20 seconds. Spread the marshmallow cream in a thin layer evenly over the graham cracker crust. If the crust begins to pull up, patch it with some of the reserved gram cracker mixture and re-microwave the marshmallow cream another 15 seconds to make it easier to spread.
  7. Sprinkle with the chocolate chips, followed by the marshmallows. Sprinkle the bars with the reserved crust mixture and the remaining chocolate.
  8. Bake until the crust is dark brown and the marshmallows are golden-brown, 20 to 25 minutes. Cool for at least 1 hour in the pan before cutting into 24 bars for serving.

MAKE AHEAD NOTE:
  1. Storage: Can be stored in an airtight container, refrigerated, for up to 3 days.

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!

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!

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