Senior News

 

December 12, 2018



Thursday, December 13- Dr. Pepper Pulled Pork, Coleslaw, and Rice Krispy Treats.

Friday, December 14-

Cattlemen’s Hoagie, Jello and Sugar Cookies.

Monday, December 17- Parmesan Chicken, boiled potatoes, Pea salad, and Peanut butter balls.

Tuesday, December 18- Bake Potato Bar and Brownies.

Wednesday, December 19- CHRISTMAS DINNER

Ham, hash brown bake, green bean casserole, spinach salad, pie, and rolls. This is a $10.00 meal. NO SALAD BAR

Recipe of the week:

Loaded Crack Potatoes

Ingredients

1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices

3/4 cup strong brewed coffee

1 (8 ounce) package cream cheese

1 cup white sugar

1/2 cup chocolate syrup

2 cups heavy whipping cream

2 (1.4 ounce) bars chocolate covered English toffee, chopped

Directions

Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.

Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.

Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.

 
 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2024

Rendered 03/25/2024 18:55