Banana Crush Punch

• 4 Cups of Sugar
• 6 Cups of Cold Water
• 1 – 12 oz Can of Frozen Orange Juice From Concentrate
• 1 – 46 oz Can of Pineapple Juice
• 5 Large Mashed Bananas
• 4 Quarts of Lemon Lime Soda

In a large punch bowl combine the sugar and water, stir until dissolved. Add thawed orange juice, pineapple juice, mashed bananas and stir until the orange juice is dissolved. Divide banana crush punch mixture evenly into 4 freezer containers of equal size. Freeze banana punch for several hours until solid. Remove punch from freezer, wait about 1 1/2 hours before serving. Put frozen banana punch mixture into a punch bowl and pour 1 quart lemon lime soda to each container of frozen mixture.

Lemon Cookie Bars

• 1 Cup Flour
• 1/2 Cup Powdered Sugar
• 1 Cup Butter
• 4 Large Eggs
• 1/3 Cup Sugar
• 1/3 Cup Lemon Juice From Concentrate
• 1/4 Cup Flour
• 1/2 tsp. Baking Powder
• 2 Tbsp. Powdered Sugar

Preheat oven to 350 degrees.

In a large bowl combine the 1 cup of flour, 1/2 cup of powdered sugar and butter. Pat into the bottom of a pan. Bake for 20-25 minutes or until it turns lightly brown.
In a second large mixing bowl beat the eggs, granulated sugar and lemon juice with a wire whip until well blended.
Stir in the 1/4 cup of flour and 1/2 tsp. of baking powder and pour over top of the baked crust. Return to the oven and bake an additional 20-25 minutes.
Remove from oven and sprinkle with 2 Tbsp. of powdered sugar.

Mexican Pizza

Ingredients

• 1 (16 ounce) can refried beans
• 1 pound ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 tablespoon vegetable oil
• 4 (6 inch) corn tortillas
• 8 ounces shredded Cheddar cheese
• 8 tablespoons sour cream
• 2 roma (plum) tomatoes, chopped
• 2 green onion, chopped
• 1 (4 ounce) can diced green chiles, drained
• 1/2 avocado, diced
• 1 tablespoon black olives, sliced

Directions

1. Heat the refried beans.
2. In a large skillet, brown the ground beef. Stir in the seasoning packet.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
5. Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
6. Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

Coconut Cream Pie

• 2/3 cups sugar
• 1/4 cup cornstarch
• 1/4 – 1/2 tsp. salt
• 3 cups milk
• 4 egg yolks, slightly beaten
• 2 Tbsp. butter softened
• 2 tsp. vanilla
• 1 cup coconut
• 8 oz. cool whip (thawed)

Mix sugar, corn starch and salt in a sauce pan. Gradually stir in milk, cook over med heat stirring constantly until the mix thickens and boils. Boil and stir about 1 minute.

Stir at least half of the hot mix gradually into yolks, stir into hot mix in sauce pan, boil and stir 1 minute, remove from heat, stir in butter, vanilla and 3/4 c. coconut, pour into shell, press plastic wrap onto filling and refrigerate at least 2 hours but no longer than 48.

Remove plastic, top pie with whipped cream and remaining coconut.

Refrigerate any remaining pie immediately.

Cream Cheese Salsa Roll-ups

Ingredients

• 125 grams Light Brick Cream Cheese Spread, softened
• 3 tablespoons salsa
• 2 (10 inch) spinach-flavoured tortillas or wraps
• 1/2 cup shredded Cheddar Cheese
• Chile powder

Directions

1. Mix cream cheese and salsa. Spread evenly onto tortillas; top with shredded cheese. Sprinkle lightly with chili powder. Roll up each tortilla tightly.
2. Cut each crosswise into nine slices. Arrange, cut-sides down, on serving platter.

Maui Pasta Salad

• 3 cup cooked spiral pasta, cooked
• 2 cup  snow peas
• 1 cup sliced carrots
• 1 cup cucumber
• 1 cup pineapple juice
• 1/2 cup  Italian dressing
• 1/4 cup chopped cilantro or parsley
• 1 tbsp toasted sesame seeds

1. Combine all ingredients in large bowl
2. Chill at least 15 minutes

Hawaiian Coleslaw

• 4 cups of shredded cabbage
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon white pepper
• 1 cup crushed pineapple, drained
• 1/3 cup mayonnaise

1. Put cabbage into a large bowl. Combine cabbage, 1 tablespoon of reserved orange juice, salt, ginger, nutmeg, and pepper.
2. Toss the oranges and pineapples into the mixture. Stir in mayonnaise until evenly coated. Chill well before serving.
3. Serving suggestion – Cut a pineapple down the middle lengthwise.  Cut out the insides to make a pineapple boat. Fill the two halves with the coleslaw.

Luau Chicken Wraps

• 1 pound skinless, boneless chicken breasts halves
• 1/2 pound bacon
• 1 (20 ounce) can pineapple chunks
• 18 fluid ounces teriyaki sauce

1. Cut chicken into bite-sized pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chunk. Marinate for 4 hours or longer in teriyaki sauce.
2. Preheat oven to 375 degrees
3. Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

Kalua Pig

• 4-5 lb pork butt
• 2 cups apple cider
• 1 tbsp liquid smoke
• 2-3 tablespoons sea salt

The night before the luau, rub pork with salt and liquid smoke and place in crock-pot. Add apple cider. Turn crock-pot on low and leave it to cook for 10-12 hours, flipping pork over halfway through. Take meat out of the crock-pot and shred.   Makes 6-8 servings

BAKED SPINACH, CRAB AND ARTICHOKE DIP

Ingredients:

• 1 cup mayonnaise
• 1 cup freshly grated parmesan cheese
• 1 14 ounce can artichoke hearts, drained and coarsely chopped
• 1 10 ounce package frozen, chopped spinach, thawed and squeezed to drain
• 1 8 ounce package refrigerated imitation crabmeat
• 1 cup shredded Monterey Jack or Cheddar cheese (4 ounces)
• Toasted baguette slices or assorted crackers

 Proceedure:

Heat oven to 350 degrees. Mix mayonnaise and parmesan cheese in medium bowl. Stir in artichoke hearts, spinach and crabmeat.

Spoon mixture into 1 quart casserole. Sprinkle Monterrey Jack cheese.

Cover and bake 15 to 20 minutes or until cheese is melted. Serve warm with baguette slices. 24 servings.