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Blarney Breakfast Bake Recipe

Blarney Breakfast Bake Recipe


  • 1 pound bulk pork sausage
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, chopped
  • 10 large eggs, lightly beaten
  • 3 cups 2% milk
  • 2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups cubed day-old bread
  • 1 cup chopped seeded tomatoes
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese


  • 1. Preheat oven to 325. In a large skillet, cook sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper.
  • 2. In a greased 13x9-in. baking dish, layer half the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top.
  • 3. Bake, uncovered, 50-55 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 12 servings.

Cheese Danish Braid

Yield: 1 braid


  • 1 (8 oz.) can refrigerated crescent dinner rolls
  • 1/2 (8 oz.) package cream cheese, softened
  • 1 egg
  • 2 tablespoons sugar
  • all-purpose flour, as needed


  1. Preheat oven to 375 F.

  2. In a large bowl, combine softened cream cheese, egg and sugar together. Mix until fully incorporated. Then set aside.

  3. Without separating them, roll out crescent rolls into a large rectangle on a lightly floured surface. Use your fingers to pinch seams together so they don’t separate..

  4. Using a rotary cutter or a knife, cut 10-11 strips along both long edges of dough, making sure to leave a wide strip in the middle for your cheese filling.

  5. Pour cheese filling into the middle of dough; don’t over-pour. (Cut strips should extend from the sides.)

  6. Starting at one end, overlap strips to create a braid, making sure to seal edges.

  7. Carefully transfer braid to baking sheet and place in oven. Bake for 16-18 minutes, or until pastry is golden brown.

  8. Optional: take remaining cheese filling and place it in a small saucepan over medium heat. Cook, stirring continuously, until sauce has thickened. Pour sauce over Danish.

  9. Slice Danish braid, serve warm and enjoy!

Ground Beef Stroganoff

Ground Beef Stroganoff

Servings 8


2 tablespoons butter

1 package (8 oz) sliced baby portabella mushrooms

1 cup chopped onions

2 cloves garlic, finely chopped

1 lb lean (at least 80%) ground beef

1 cups Progresso™ beef flavored broth (from 32-oz carton)

1 tablespoon Worcestershire sauce

teaspoon salt

teaspoon pepper

cup Gold Medal™ all-purpose flour

1 cup sour cream

6 cups cooked egg noodles

Chopped Italian (flat-leaf) parsley, if desired


  • In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
  • Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
  • Serve with cooked egg noodles. Garnish with parsley.

Triple-Layer Peanut Butter Brownies

What You Need

1 pkg.       (19 to 21 oz.) brownie mix (13x9-inch pan size)

1 pkg.       (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup         cold milk

1 cup         PLANTERS Creamy Peanut Butter

cup       powdered sugar

1-1/2 cups   COOL WHIP Whipped Topping (Do not thaw.)

3 oz.          BAKER'S Semi-Sweet Chocolate

cup       PLANTERS Dry Roasted Peanuts, coarsely chopped

Make It

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD over brownies.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min., stirring every 30 sec. Spread over pudding; top with nuts. Refrigerate 1 hour.