I tried this yesterday morning. I have a six hole muffin pan from Pampered Chef and used that. I mixed up six eggs with milk as for scrambled eggs. I baked them just a bit longer as I can not stand wet eggs. I also baked some Pilsbury frozen buttermilk biscuits, fried up a bit of bacon while the eggs and buscuits baked. Yum! Yes the egg was pretty thick, so maybe next time I will use less egg in each cup. DH took one to work with him this morning and when I talked to him a bit ago, he said it was pretty good! He must have enjoyed it, or he wouldn't have said anything. Mary, if you want the toasted texture, just do the eggs and bacon ahead and freeze/refrigerate that. It only takes a minute in the toaster for the muffins, so while the eggs and bacon or sausage is heating in the microwave, the muffins can be in the toaster, and two seconds to assemble. I will be doing a lot of these for fast breakfasts in the motor home when we are on the road. Thank you, Terri, for asking about this! It will be very handy for me. And not just for the motor home. I do not usually cook breakfast just for me. I'll eat a couple of peices of toast instead, then cook a breakfast on the weekends when my husband is home from work. I'll be eating a better breakfast from now on, thanks to you! Tami

Thank you everyone! Grainlady, you solved a problem I was having with by suggesting your recipe. It's printed out and attached to my notes and already on my shopping list. We live in Arizona and like a lot of other places, the temps here have been so high that we've been compared to Death Valley temps. Ugh! We were up to 128-129 for a couple days. Double ugh! But hey, it's cooled down to 121 for the past couple of days. :) The pumpkin parfaits couldn't be more perfect and will be one less thing to heat the house up and something the younger kids can put together. We downsized drastically when we bought this home and moved about seven months ago. My kitchen doesn't have half the counter and prep space that I had before...or any other space that we had before. Liz, our friends and family will be helping but I'm kinda OCD about my Thanksgiving dinners. But in planning I'm realizing that it's time to get over it. Strangely, not so much with other meals and since everyone is volunteering kitchen clean-up, meal suggestions, shopping and cooking it's really going to make it easy. So far we have about 35 people arriving in a two week period, with a 4-day window when everyone will be here together. We're expecting that number to rise somewhat in the next couple of weeks. We're lucky that we live very close to a lake and boats, PWC's and a couple motorhomes will be in the mix and arriving as well as our boat and pool, even tho it's a smallish pool. A surprise that we got yesterday was that our neighbor offered us the use of his house! We live in a town where a very significant percent of the homes are owned by out-of-towners as vacation homes and snow bird homes so they sit unoccupied most of the time. Our one neighbor, who we've only met/seen three times had come out to check on his house from out of state and we asked him if it would be ok if our visitors could park in front of his home (on the street) if he wasn't going to be here. Half an hour later his wife came over with the keys to their house and asked if we wanted to use it. We was absolutely stunned! Even today I can't believe it but I did call around and found a cleaning company for after all the company leaves. My husband and I also decided to pay for one month's of their water and other utilities bills so that they aren't incurring a cost as well as take them out for a nice dinner when they're back in town. I made PW's recipe yesterday and my husband didn't complain too much but he wasn't overly excited about it either. I froze a good portion of it as I want to see how it is after defrosting and warming. But, like Annie, I like mashed potatoes the traditonal way and have always made it that way with butter, a little cream and S&P. So that will most likely be the route I take, especially if someone else does all the peeling.That is probably the one thing I hate to do in any meal that calls for potatoes. Here's the basics of how I plan on doing all the hot foods: 2 turkeys - one stuffed, the other not - the 'empty' one done outside in the roaster the day before and the stuffed one done in the roaster outside the day of. Ham - spiral, wrapped in foil and warmed on the grill Two sides (yet to be determined, but sure one will be spiced yams) will be done in crock pots...you guessed it, outside. Deviled eggs started the day before. I'm also toying with the idea of making LindaC's cranberry Jezebel but haven't decided for sure. I've had the recipe for years but have never made it. Potatoes will be done inside and like suggested above, will put them on a back burner. Just so happens that I have a warmer spot on my stove that I've never used so thanx for the suggestion/reminder. I also have two warming plates so I'm sure those will be in use as well. Any other sides will be lighter and cold dishes and easy to make ahead. Our niece's BF makes breads and he's already volunteered to do all the bread and roll making, as well as breakfast rolls. Think that will be done at the neighbor's house. Alot of the eating will be done sitting on the floor or any other place that can be found. Nothing formal about this get-together or turkey dinner. One thing I never do is make appies.........I want everyone very hungry, so a light fruit breakfast the morning of the turkey dinner. Which is why they probably all think my meals are so spectacular because they're all half starving by the time dinner was completely ready. I'm sorry this got so long and that I've been rambling on. I am so very excited about next month and all the company that will be here. We have some wonderful long time friends and family and it's going to be oh-so worth all the time and effort. Thank you all again! Jenna

Chicken Tortilla Soup -- Crockpot 15 minutes preparation, 8 hours cooking 2 boneless skinless chicken breast halves 2 (15oz.) cans black beans 2 (15 oz.) cans Rotel tomatoes with chilies . 1 (14.5 oz.) can tomato sauce 1 (4 oz.) can chopped green chilies . 1 cup salsa, your preference as to strength (I use medium) 1 can Niblets corn Rinse chicken and set aside. Without draining, place beans, tomatoes, tomato sauce, chilies and salsa in crockpot and stir until mixed. Submerge chicken in the mixture. Cook on low for 8 hours. Remove chicken from crockpot and shred with two forks. Return chicken to pot and stir in corn. Heat 10 -15 minutes, or just long enough to get corn and chicken hot. Serve topped with crushed tortilla chips, shredded cheese, and a dollop of sour cream. Using the Rotel tomatoes with chilies will produce a slightly spicy soup  for a less spicy soup, use regular diced tomatoes and mild salsa. This recipe freezes well  itÂs like money in the bank! Enjoy! :o).

Yes but why do things you don't enjoy or even like to do and aren't a priority for you? You do you is wonderful, but others are going to do what their heart's desire and not waste time on things they don't enjoy for much the same reason, even though they might enthusiastically cheer on anyone who did enjoy such things. I feel that way about snowboarding . . . . Who cares if I slave hours on a pie and it's no better than a good brand of store bought one. I'm in a crappy mood because it took so long and I had other things I would have rather been doing than make a pie and clean up the dining room table from all that pie rolling mess, and then the pie molds in the end because with just hubs and I we didn't get it eaten fast enough. No one is the wiser if I enjoy a good store bought rhubarb strawberry pie or throw one together with store bought crust and frozen fruit, and I'm a happier and more relaxed home maker because I had time to sew instead . . . There are things that ring my bell and things that don't. My husband hates tofu, even though I could tell you that you would be surprised how delicious you can make a dish with tofu with a little determination and flexibility of palate. I just made tofu pot pie tonight, but made two pies, the other was with chicken for hubs. With a little flexibility, it all worked out . . . hubs forgot to buy prepared pie crusts so I used a biscuit topping, which was from a package and too salty for my palate. We survived. It sure looked good, I'll say that. Didn't taste good enough for me to do all that again but I've earned my gold star for down-home cooking from hubs . . . and he gets to do the dishes now! Next time I'll buy this dish from the frozen foods section, I like Amy's brand vegetarian pot pies and I'm sure there is some chicken one that is good too. So sue me. ;)