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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!

Easy Cooler Corn on the Cob for a Crowd

Easy Cooler Corn on the Cob for a Crowd

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Easy Cooler Corn for a Crowd

Want to know the easiest way to serve corn on the cob to 50 or 100 or even 300 plus?
Just cook it in a cooler.
Cooler Corn is the simplest method I’ve found to cook corn for a crowd.  I’ve used it at Girls Camp, serving over 250, Youth Conference, serving 230 and anytime I need corn on the cob for a large group – this is my ‘go to’ recipe of choice.   It will become yours too!

It’s Incredibly Easy.

Here’s Everything you need to Know:

 

The Corn

You can use this approach with any amount of corn up to 400 half ears or 200 full ears.  Just make sure you don’t fill the cooler more than 3/4 full with corn – otherwise there isn’t enough room left over to add sufficient water to effectively cook it.   I generally break or cut the corn in half after shucking it so that 1 ear serves 2 guests (actually, I generally have someone ELSE break or cut the corn in half after THEY get done shucking it).   You’ll find a half ear is more than enough with your additional menu items.

 

The Coolers

You can fit up to 350 half ears of corn or 175 full ears in two 150 quart coolers.  400 half ears or 200 full ears will easily fit into two 165 quart coolers.

 

The Process

  • Husk the corn, then if desired, break the ears in half.    NOTE: This is a great job for the youth in the group.  (Just sayin’)   Alternatively if you’re working with smaller batches, America’s Test Kitchen published a suggestion that works beautifully.  Simply cut off the stalk end of the corn a couple inches from the bottom, leaving the husk intact.  Microwave 1 ear for 2-3 minutes (2 ears for 4-5 minutes).  Remove the corn from the microwave, all you need to do is hold the top of the husk (the un-cut end) and shake.  The corn will slide right out.  (If not, give it another 30 seconds.
  • Up to 3 hours before serving, and at least 1 hour, start water boiling.
  • You’ll need about 100 quarts of water (50 quarts per cooler) for two 150 quart coolers.
  • Divide the cobs evenly between your coolers.
  • Pour the boiling water into coolers with corn.
  • Close cooler lid and don’t open it for at least 30 minutes, or until time to serve.
Your corn will take about 30 minutes to cook.  It will stay warm in cooler for up to 3 hours as long as you don’t open the lid.

Serving Suggestions

You can serve directly out of the cooler(s) or place the corn in a large disposable aluminum pan, covered with aluminum foil.   Ether plan to have bowls of melted butter with brushes on the serving table, or pick up individual butter pats and serve with the corn.

Pin for Later

Tropical Summer Salad

Or Make Now

Here’s another delicious Corn Dish you’ll enjoy:

Mexican Street Corn Casserole

This fabulous casserole combines all the flavor of Mexican Street Corn without all the mess.  It’s a real treat around our home.

Here’s some other great Large Group recipes.

Sausage, Egg and Cheese Sliders for a Crowd

You'll love this sweet and salty breakfast. It 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 an extraordinary breakfast big enough to feed a crowd.

Ham and Cheese Sliders

These mini Ham & Cheese Sliders are easy to make and your family will love them! Whip some up this week. They will be DEVOURED faster than you can imagine.

Best-Ever Chunky Chicken Salad

Your whole family will love this Best-Ever Chunky Chicken Salad recipe. It's hands down the perfect go-to chicken salad for sandwiches for a quick delicious lunch or a light supper. It takes hardly any time to pull together. The sweetness from the grapes always makes it a favorite with kids! Crowd version included, too!

Peaches and Cream Bars

It's time for some peachy, juicy, crunchy, brown sugary goodness of summer. These melt-in-your-mouth moist, Peaches & Cream bars are a perfect dessert to celebrate summer.  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 (or a pan) for yourself!

Easy Cooler Corn on the Cob for a Crowd

Looking for an easy way to cook corn for a crowd at your next BBQ, Family Reunion, Girls Camp or Scout Camp? Try this wonderful easy method I’ve used successfully time after time for large groups. It’s the easiest way to cook corn for a crowd. Guaranteed!

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.

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Aloha Dreams

Welcome to Aloha Dreams!

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

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

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

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!

Maui Road to Hana Banana Bread

Maui Road to Hana Banana Bread

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Maui’s Road to Hana Banana Bread

Macadamia Nut Banana Bread

Have you ever been to Maui?

It’s wonderful – but before we go any further, let’s at least get you in a Maui frame of mind with some island music from my favorite Hawaiian group, Hapa

Macadamia Nut Banana Bread

 

There.  That’s much better.

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!

Like the Big Island of Hawaii, Maui has many moods.  From the high-end resort feeling of the south shore…

Macadamia Nut Banana Bread

…to the laid-back rural feel of the beautiful upcountry area…

Macadamia Nut Banana Bread

Maui both excites and soothes.   We just got back from a wonderful vacation to Maui.   We snorkeled (no diving this trip), boogie boarded (what a blast!) and enjoyed many fantastic meals (more on those in the future).   And of all the fabulous things we ate on Maui, one of my favorite things was the Road to Hana Banana Bread.

The Road to Hana is 64 miles long, following the shoreline with 620 curves.  Besides being windy, the highway is very narrow and passes over 59 bridges, 46 of which are only one lane wide.  It takes almost 3 hours one-way, and that’s IF you don’t stop anywhere.  Granted, it’s lovely…

… and it winds through some of the most lush tropical rain forest and offers some of the most amazing waterfalls and you’ve ever seen…

… and there are certainly even some gorgeous beaches…

But it sounded like WAY more work than I wanted to sign (Jeff) up for to drive the whole route (hey, I’m not driving!)

However, there IS one thing not to be missed from the road to Hana (besides not driving it) – the Banana Bread stands.  I suspect these sprung up over the years to keep the captive audience from revolting at the very thought of the drive.  But they are worth the trip alone.

Like this one…

Or this one…

And the most famous of all, Aunty Sandy’s Banana Bread Stand.

The good news is you can get various versions of this wonderful banana bread at Farmer’s Markets throughout the island.  After trying several slices (alright loaves!), I knew I wanted to recreate it.

I started by modifying my base recipe with some fantastic suggestions from Stella Parks over at one of my favorite food sites, Seriouseats.com.  Stella is a world-class baker and knows a thing or ten about the science of baking.  I was already incorporating buttermilk for moisture in my basic banana bread recipe and on her suggestion, I swapped it for plain Greek yogurt.   Because it’s thicker than buttermilk, yogurt (whether full-fat or skim) thickens the batter, enabling it to peak more in the oven, coming out nicely domed instead of flat.

Macadamia Nut Banana Bread

Stella also recommends coconut oil.  According to her, the reason most banana bread recipes call for oil instead of butter, is because oil contains more fat per ounce.  That produces a loaf that’s especially rich and moist.   The problem with oil is that it can sometimes make banana bread feel heavy and wet, or just a touch greasy.   Instead coconut oil makes banana bread as rich and moist as butter, but without the heavy, wet greasiness of oil.  Here’s what you’re looking for.

Some other tips I would offer you for banana bread as good as what you can get on the Road to Hana are to avoid a dense, gummy loaf don’t use bananas that are completely or even mostly black.  Instead, you want yellow bananas, with a sprinkling of brown spots, like these.

Macadamia Nut Banana Bread

Also, make sure you toast the nuts.  It adds a wonderful depth of flavor to the bread.  I like to use pecan, but macadamia nuts will work great too, for a true island twist.

I used to have a tough time in the past knowing when my bread was done.  There’s a simple cure for that.  Your bread is done when it reaches an internal temperature of around 206°F.   If you don’t already have one, buy yourself an instant read digital thermometer.   No more guessing and you’ll have bread that is spot-on perfect every time.

Finally, I like a bit of sugary crunch on the top of my banana bread, so I sprinkle it with a bit of sanding sugar.

I know you’ll enjoy eating this Road to Hana Banana Bread recipe as much as I did.  It’s a great addition to a family breakfast or weekend BBQ.  Enjoy and aloha!

Pin for Later

Or Make Now

 

Maui Road to Hana Banana Bread
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Adapted from the wonderful Stella Parks over at Seriouseats.com 

While the coconut oil is not strictly necessary, it makes the banana bread as rich and moist as oil. And because it's solid at room temperature, it provides the slow-melting richness of butter without making the loaf heavy and wet, or greasy. 

An AlohaDreams.com recipe

Course: Side Dish
Cuisine: American
Servings: 17 slices
Author: Betsy Edwards
Ingredients
  • 1 cup sugar
  • 4 medium bananas , ripe
  • 4 ounces plain Greek yogurt , preferably nonfat
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons water
  • 2 cups all-purpose flour (10 ounces; 280 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 5 1/4 ounces coconut oil - virgin or refined (3/4 cup), creamy but firm, about 70°F
  • 4 ounces toasted pecan or macadamia nuts - chopped
Instructions
  1. Adjust oven rack to center position and preheat oven to 350°F.
  2. Line one 10 1/2– by 5 1/2–inch OR two 9- by 5-inch loaf pans loaf pan with enough parchment paper that it drapes over each side several inches.
  3. Peel bananas (you should have about 12 ounces) and in a medium bowl mash bananas with yogurt, eggs, and vanilla. NOTE: If bananas are under-ripe, cover bowl with plastic and let mixture stand 30 minutes.
  4. In the bowl of a stand mixer fitted with a paddle attachment, add flour, sugar, salt, baking powder, baking soda, cinnamon, and coconut oil. Mix on low until mixture becomes a mealy powder. Add banana mixture and continue mixing only until no more flour is visible. Fold in nuts and scrape into prepared pan(s), spreading into an even layer.

  5. Bake about 70 minutes for a large loaf (or about 50 for two smaller loaves) or until risen and golden brown.  Bread is done when it reached an internal temperature of around 206°F.

  6. When done, set the loaf, still in the pan, on a wire cooling rack. Let cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.

  7. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the on the cooling rack. Cool for another 10 minutes before slicing.
MAKE AHEAD NOTE:
  1. Wrapped tightly in foil, banana bread will keep up to 3 days at room temperature or 1 week in the fridge. It can also be frozen for up to 3 months.

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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