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

I use the ronzoni no-bake pasta for our lasagna. Comes out great. However, I always freeze already cooked lasagna (leftovers), thaw, and reheat. BTW, here the traditional family recipe we use. I also have a recipe for gravy (sauce) and meatballs if anyone would like it. Sue LASAGNA Either roll home-made lasagna sheets, use the no-boil lasagna from the store, or boil up a bunch of lasagna noodles and use those. Filling: 4 to 5 pounds of ricotta (fresh is awesome and sooo creamy) 4 Eggs (you may only need 3) 1.5 C. grated Romano (Locatelli is best) or Parmesan-Reggiano 1/2 C. Chopped fresh parsley (or 1/4 C dried) 12 oz + 1 Cup Mozzarella - grated -Batch of small meatballs (use your favorite meatball recipe, just make them tiny (1/2") - 4 to 5 C. Gravy (sauce) Mix ricotta, 3 eggs, grated Romano (or Parmesan), parsley, and 12 oz grated mozzarella. If mixture looks dry, add the 4th egg. It shouldn't be runny, but should be very thick. Fold in meatballs. Boil and drain the lasagna noodles (if using) In high-sided baking pan spoon in a cup of sauce and spread over bottom of pan. Add one layer of pasta. Spoon some sauce and spread to cover pasta. Add half of the ricotta/meatball mixture. Spoon some sauce to cover lightly. Layer another layer of pasta. Spoon sauce over to cover lightly. Spread remaining ricotta mixture. Cover with last layer of pasta. Spoon on some sauce. Cover with foil (make venting holes in top). Bake in oven @ 350° for 50 minutes. Check if its done by inserting a knife in the middle. If it comes out piping hot, it's done. Remove foil, sprinkle 1 Cup of mozzarella over top. Bake uncovered for 10 minutes more. Let sit for 15 minutes before cutting otherwise it will ooze all over the place.

Napa Salad 1 large head of Napa cabbage, washed and shredded 2 packages of Ramen Noodles, crushed and uncooked (discard flavor packet or use later) 1/2 cup slivered almonds 1/2 cup butter (1 stick) 1/2 teaspoon sesame oil or roasted peanut oil (optional) 1/2 cup vegetable oil 1/2 cup seasoned rice wine vinegar 1/2 cup sugar 2 tablespoons soy sauce Sauté in large pan Ramen Noodles, almonds and butter until lightly browned. Mix oil, vinegar, soy sauce and sugar to make dressing. Twenty minutes before serving, mix cabbage, dressing and noodle mixture together and toss. Note: We buy the Chicken flavored Ramen Noodles and add the flavoring packet to our rice on Chinese night. Napa Salad is our most requested side dish when having a crowd over. It's also great for taking to a covered dish event. To travel, prepare cabbage, dressing, noodle mixture separately and combine when ready to serve. Linda