Peppermint Latte Recipe

Peppermint Latte Recipe

Course Drinks
Cuisine Coffee
Prep Time 5 minutes
Servings 1 serving

Ingredients

  • 2 shots 2 ounces espresso or strong coffee
  • 1 cup milk
  • A few drops of peppermint extract 1 tablespoon Creme de Menthe, or 1 tablespoon Peppermint Schnapps
  • Whipped cream for garnish
  • 1 candy cane optional

Instructions

  1. Brew the espresso.
  2. Steam milk using an espresso machine, or heat in saucepan over medium heat, stirring constantly.
  3. Add espresso and milk to coffee mug; add peppermint extract.
  4. Top with whipped cream and place a candy cane in the mug for decoration, if desired.

Recipe Notes

Original recipe: Babble’s Peppermint Latte

Hawaiian Bread Recipe

Hawaiian Bread Recipe

Course Side Dish
Cuisine Hawaiian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 8x4 loaves

Ingredients

  • 1 cup margarine softened
  • 2 cups white sugar
  • 4 eggs
  • 1 cup mashed banana approximately 1 large banana
  • 1 15 ounce can crushed pineapple with juice
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup flaked coconut
  • 3/4 cup macadamia nuts chopped

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease 2 8″x4″ loaf pans.
  2. In a large bowl, beat margarine and sugar together until light and fluffy.
  3. Stir in eggs, banana, and pineapple.
  4. In a separate bowl, sift together flour, baking soda, baking powder and salt.
  5. Stir flour mixture into egg mixture.
  6. Fold in coconut and walnuts.
  7. Pour batter into prepared loaf pans and cover with foil.
  8. Bake for 45 minutes.
  9. Remove foil and bake an additional 15 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Recipe Notes

Original recipe: AllRecipe’s Hawaiian Bread III This bread is so moist and delicious! Now if only I were in Hawai’i and able to use all fresh ingredients!

Coffee Jello Recipe

Coffee Jello Recipe


Ingredients

  • 3 envelopes unflavored gelatin
  • 1 cup cold coffee
  • 3 cups hot coffee
  • 5/8 cup sugar
  • Pinch of salt

Instructions

  1. In medium bowl, stir gelatin into cold coffee and let stand for 10 minutes.
  2. Add remaining ingredients and stir until completely dissolved.
  3. Pour into cake pan or individual dessert dishes.
  4. Chill until firm. Serve with whipped cream.

SPAM Musubi Recipe

SPAM Musubi Recipe

Course Main Course
Cuisine Hawaiian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 2 slices SPAM half a 12 ounce can
  • 3 ounces cooked white rice seasoned with furikake and toasted sesame seeds (Optional)
  • 1 tablespoon sweet ginger sesame sauce or Sam Choy’s cooking sauce Optional
  • 2 strips nori

Instructions

  1. In a medium skillet, cook SPAM until lightly browned
  2. Place 1/2 of rice into musubi press; I used my empty SPAM can.
  3. Drizzle with grill sauce or cooking sauce. Top with slice of SPAM and gently press down.
  4. Remove SPAM and rice from musubi press; if you used the can, flip it over, squeeze the end together slightly, and tap on the bottom.
  5. Place nori shiny-side-down. Set SPAM/rice on top and carefully wrap nori around to form a ring; apply a small amount of water if the nori does not stick well.
  6. Serve immediately.

Recipe Notes

I doubled the recipe and was able to fill 3 metal pie pans with the mixture. Original Recipe: SPAM’s SPAM Musubi.

Spaghetti Pie Recipe

Spaghetti Pie Recipe

Course Main Course
Cuisine Casserole, Italian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 servings

Ingredients

  • 1 pound spaghetti
  • 8 ounces ricotta cheese I used cottage cheese
  • 2-1/2 cups shredded cheese divided (I used fiesta blend and cheddar)
  • 1 egg
  • 1/2 teaspoon pepper
  • 2 tablespoons parsley chopped
  • 4 tablespoons Parmesan cheese
  • 3 cups spaghetti sauce
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions.
  3. While pasta is cooking, prepare cheese mixture. In a large bowl, combine the ricotta cheese, 1 cup shredded cheese, egg, pepper, parsley, and Parmesan cheese.
  4. When pasta is done cooking, drain and add into cheese mixture. Stir until pasta is coated and the cheese is melted.
  5. Stir in sauce.
  6. Add olive oil to a 12-inch iron skillet or an oven proof skillet and pour in the spaghetti mixture.
  7. Cover and bake for 30 minutes.
  8. Add remaining shredded cheese.
  9. Leave dish uncovered and return to the oven. Bake until the cheese has melted, or about 10 minutes.

Recipe Notes

  • I doubled the recipe and was able to fill 3 metal pie pans with the mixture.
  • Original Recipe: Lady Behind the Curtain’s Spaghetti Pie.

Grilled Huli Huli Chicken Recipe

Grilled Huli Huli Chicken

Course Main Course
Cuisine Hawaiian
Prep Time 15 minutes
overnight for marinading 8 hours 2 minutes
Servings 12 servings

Ingredients

  • 1 cup packed brown sugar
  • 3/4 cup ketchup
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup cola such as Coke or Pepsi
  • 1/2 teaspoons mace
  • 1-1/2 teaspoons minced garlic
  • 7 boneless skinless chicken breasts about 5 pounds

Instructions

  1. In a medium bowl, mix the first six ingredients; set aside 1-1/3 cups for grilling.
  2. Evenly divide the chicken and remaining marinade between two large plastic bags.
  3. Refrigerate at least 8 hours, or overnight if possible.
  4. Remove chicken from bags and discard marinade.
  5. Prior to starting the grill, lightly coat the racks with cooking oil.
  6. Grill chicken covered, over medium heat, for 6-8 minutes on each side, or until no longer pink.
  7. Baste occasionally with remaining marinade during the last 5 minutes.

Recipe Notes

Original recipe: Taste of Home’s Grilled Huli Huli Chicken Recipe.

Acorn Squash Macaroni and Cheese Recipe

Acorn Squash Macaroni and Cheese Recipe

Course Main Course
Cuisine Macaroni & Cheese
Prep Time 15 minutes

Ingredients

  • 1 small acorn squash about 1 cup
  • 2 cups of elbow macaroni
  • 2 tablespoons butter divided
  • 1 tablespoon flour
  • 1/2-3/4 cup milk
  • 2 cups cup sharp cheddar cheese
  • 1/3 cup panko bread crumbs
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut the acorn squash in half and scoop out the seeds.
  3. Place cut-side down on a microwave-safe dish; cover and microwave for 10-12 minutes, or until tender.
  4. Flip squash over so it is cut-side up. Place 1/2 tablespoon of butter in the center of each half.
  5. Cover and microwave on high for 2-3 minutes.
  6. While the squash is in the microwave, cook noodles according to package directions.
  7. In a large sauce pan over medium heat, melt remaining butter and stir in the flour.
  8. Whisk in the milk until ingredients are thoroughly combined.
  9. Stirring frequently, cook until mixture thickens.
  10. Remove from heat. Add cheddar cheese and stir until mostly melted.
  11. The acorn squash should be about ready now.
  12. Caution: Be careful, as the squash is going to be very hot.
  13. When the squash is tender, remove it from the microwave.
  14. Using a pot holder if needed, scoop out the insides of the squash and stir in to cheese mixture.
  15. Fold in the pasta until evenly coated.
  16. Pour into greased 9″x9″ dish. Sprinkle bread crumbs and mozzarella cheese on top.
  17. Bake for 15-20 minutes.

Recipe Notes

This dish may look a little weird, but don’t worry, yours won’t look like that. Monkey and I had just made Rainbow Pasta, and decided to use that when we made this recipe. Original recipe: chocolate & carrots Acorn Squash Macaroni and Cheese

Hawaiian Cookie Balls Recipe

Hawaiian Cookie Balls

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 32 servings

Ingredients

  • 1 can (8 ounces) crushed pineapple in juice undrained
  • 1 package (3.4 ounces) vanilla flavor instant pudding
  • 40 square shortbread cookies finely crushed (about 3 cups)
  • 1-1/2 package (4 ounces each)4 oz. each white chocolate (6 oz.), white chocolate broken into pieces, melted
  • 3/4 cup coconut flakes

Instructions

  1. Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 minutes.
  2. Shape into 32 (1-inch) balls. Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet. Dip remaining balls in melted chocolate; add to baking sheet.
  3. Refrigerate 20 minutes or until firm.

Recipe Notes

Kraft also listed some handy tips for making whese cookie balls: How to easily dip cookie balls: Add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove balls with fork letting excess chocolate drip back into bowl. Use a food processor to finely crush the shortbread cookies. For uniformly sized balls, use a mini cookie dough scoop to measure out the cookie mixture for each ball. Original recipe: Hawaiian Cookie Balls

Slow Cooker Beef and Broccoli Recipe

Slow Cooker Beef and Broccoli Recipe

Course Main Course
Cuisine Asian, Slow Cooker
Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes

Ingredients

  • 1 cup beef broth
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/3 cup brown sugar
  • 3 garlic cloves minced
  • 1 pound uncooked boneless top round roast of beef thinly sliced and cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 2 cups broccoli chopped
  • 6 servings of rice

Instructions

  1. Add the broth, soy sauce, brown sugar, sesame oil, and garlic to the crock pot; mix together.
  2. Add the beef; stir until coated.
  3. Turn crock pot on low; cover.
  4. Cook for 6 hours, or until the beef is cooked.
  5. Remove 1/2 cup of the liquid from the crock pot and mix together with the cornstarch.
  6. Add the cornstarch mixture back to the crock pot; stir thoroughly.
  7. Add in the frozen broccoli; stir until coated.
  8. Return the lid to the crock pot and cook for 30 minutes.
  9. Meanwhile, prepare rice according to package directions.
  10. Evenly divide rice on 4 plates.
  11. Spoon beef and broccoli over the rice, drizzling some of the liquid from the crock pot over top.

Recipe Notes

Original Recipe: Slow Cooker Beef & Broccoli.

Hawaiian-Style Loco Moco Recipe

Hawaiian-Style Loco Moco

Loco Moco is a traditional meal found in many fast food restaurants in Hawai’i, especially local places such as Zippy’s and L&L Hawaiian BBQ. This recipe is really pretty simple, consisting of only 4 essential items: rice, a hamburger patty, an egg, and brown gravy. I was stationed in Hawai’i for 4 years during my time in the Navy, and I had more than my share of Loco Moco. This is definitely my favorite Hawaiian plate lunch. Although it’s much better to get this to go and enjoy it on a beautiful Hawaiian beach, it’s nice to have a little bit of Hawaiiana here in Ohio.

Course Main Course
Cuisine Hawaiian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

Gravy

  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tsp Worcestershire Sauce
  • 2 cups beef broth
  • salt and pepper to taste

Patties

  • 1 lb ground beef
  • 1/2 cup grated onions optional
  • salt and pepper to taste

Remaining Ingredients

  • 4 eggs
  • 4 cups cooked white rice

Instructions

Gravy

  1. Melt butter in saucepan over medium heat.

  2. Add flour; stir until mixture becomes a dark brown color, 6 to 8 minutes.

  3. Pour in Worcestershire sauce; stir.


  4. Cook 1 minute.

  5. Add beef broth, salt, and pepper to taste; bring to a boil.

  6. Reduce heat and cook until sauce is thickened, about 20 minutes.

Patties

  1. While the gravy is thickening, mix the ground beef, onion, salt, and pepper together.

  2. Divide the mixture into 4 balls; flatten them into patties.

  3. Fry the patties to the desired doneness.

Eggs

  1. Fry the eggs, sunny-side-up.

Presentation

  1. Evenly divide the rice between for plates.

  2. Place a hamburger patty on top of the rice.

  3. Place an egg on top of the hamburger.

  4. Drizzle gravy over the entire dish.