Planning... always!

I haven’t cooked since Sunday. Don’t worry, I haven’t given up my cooking, I’m traveling, but before that, I haven’t cooked more than rice and beans and an occasional cupcake and muffin.


I am cooking for a leader’s retreat in a couple weeks and most people start thinking about it maybe a week before they leave. Not me. I’ve got all the meals planned and starting to think about snacks to serve. One of my favorite snacks to serve is a sort of Smores Trail mix. Golden Graham cereal (but of course, I buy the store brand), chocolate chips, Honey teddy grahams, and mini-marshamallows. Everyone really seems to like it. Also… a veggie tray, fruit tray, and cheese and crackers are always fabulous ‘go tos” since this is a Youth Leader’s thing, and they are young, I have to factor in late night snacking, so mini-sausages wrapped in crescent rolls, ham rolls, and taco dip will be factored in somewhere. Also trying to decide desserts, so many people like different things, and I, personally, have favorites (to make) so that makes it difficult. There will be one night of cookie/brownies (our Youth Pastor and his wife love York Peppermint Patties so I cut the mini ones in half and make brownie bites. The peeps love chocolate cupcakes with my not-so-famous peanut butter frosting, and there is also ice cream sandwich cake :)
See why I start early, there is lots to think about. One thing I am never in charge of: beverages. If it were up to me… water and unsweetened iced tea (it’s perfectly clear why I am not in charge!)

So… this is the tentative menu…

Friday Night:
Mostacolli & Garlic bread with salad

Saturday:
Breakfast: Breakfast casserole & muffins & fruit
Lunch: Deli lunch meat sandwiches, potato salad (Megan’s favorite), pasta salad
Dinner: Tacos, queso, refried beans, rice

Sunday:
Breakfast: Pancakes & Sausage
Lunch: Sloppy Joes, Leftovers & mac and cheese


All this is subject to change :)

I really do put a ton of thought and love into this crazy stuff!