Keep it Simple

• 2 rolls frozen bread dough
• ½ cup melted butter
• 1 cup brown sugar
• 1 package vanilla pudding
• 2 T. milk

The night before, take two rolls frozen bread dough out of the freezer and thaw for about 2 hours. Then snip into bite sized pieces into a well greased 9 x 13 pan. Place the pan in the sink with a couple trays filled with (frozen) ice cubes. Bread dough will rise as the temp rises throughout the night.

In the morning, combine remaining ingredients and pour over the bread dough. Bake at 350 degrees for 20 minutes.

• Yields: 12 servings
• Preparation Time: 40 minutes

• 24 eggs, whisked
• 1 ½ cup sharp cheddar cheese, grated
• 1 can cream of mushroom soup, undiluted
• 1 soup can full of cooking sherry (or white grape juice)
• 2 (4 oz.) cans sliced mushrooms, drained

The night before, grease a 9 x 13 pan. Combine soup, sherry (or juice) and mushrooms. Layer ingredients in the 9 x 13 in the following order: ½ of the eggs, ½ mushroom mixture, ½ cheese, remaining mushroom mixture, remaining eggs, and then top with remaining cheese. Refrigerate overnight. The day of the event, bake at 350 for 40 to 60 minutes until eggs are set and browned on top.

• Yields: 12 servings
• Preparation Time: 60-80 minutes

• 2 (2 lb.) packages frozen cubed potatoes
• 3 red or Vidalia onions
• 10 t. vegetable oil
• Salt and pepper, to taste

Chop onions the night before. The next morning, grease two 9 x 13 pans with 4 t. of vegetable oil (2 t. per pan). Layer 1/3 potatoes, ½ onions, some salt/pepper, 1 t. oil, then repeat. Top with the last 1/3 of potatoes, salt/pepper to taste and drizzle with last 1 t. of oil. Bake covered at 350 degrees for 1 hour. (Uncover for last 10 minutes.)

• Yields: 12 servings
• Preparation Time: 70 minutes