Scalloped Potatoes

3 T butter, divided

6 peeled russet potatoes (about 2 lbs), cut into 1/8” slices

1 garlic clove, minced

¾ cup (3 ounces) shredded Gruyere or Swiss cheese

½ t salt

1/8 t black pepper

1 C milk, heated

1.  Preheat oven to 425 deg. F.  Spread an 11” by 7” baking dish or gratin dish with 1 T butter.

2.  Arrange half of the potatoes in dish.  Sprinkle with half the garlic.  Drizzle with half the remaining butter.  Sprinkle on half the cheese and half the salt and pepper.  Repeat layers.  Pour hot milk over potatoes.

3.  Bake 40 minutes or until potatoes are tender, milk is absorbed and top is browned.

Southwestern Chopped Salad with Cilantro Dressing

Ingredients

• large head of romaine
• 15 ounce can black beans, rinsed and drained
• 1 large orange bell pepper
• 1 pint cherry tomatoes
• 2 cups corn (can use frozen, thawed)
• 5 green onions

Optional: avocado

Dressing

• 1 cup loosely packed cilantro, stems removed and roughly chopped
• 1/2 avocado (or 1/2 cup plain yogurt)
• 2 T fresh lime juice (about 1/2 lime), more to taste
• 1 to 2 garlic cloves
• 1/4 cup olive oil
• 1 1/2 T white wine vinegar
• 1/8 tsp salt
• Recommended agave/honey, cumin

Directions

Make the dressing: puree all ingredients in a food processor/blender until smooth.  Taste and adjust and adjust seasonings if necessary. 

Finely chop romaine, bell pepper, tomatoes and green onions.  Place all ingredients in a large bowl and stir to combine.  Toss with desired dressing.  

Omelet Muffins

Ingredients:
– 4 Eggs
– 1/4 Cup of Milk
– 1/2 teaspoon of Baking Powder
– 1/2 teaspoon of Oil
– Salt & Pepper
– Grated Cheese (Your choice, I used Cheddar)
– Favorite Omelet fillings (Your choice, I used onions, bell peppers and diced ham)

Instructions:

– Preheat oven to 375 degrees.
– In a frying pan, cook up your favorite omelet ingredients. I chose onions, bell peppers, and diced ham.
– Grease a 6 spot muffin tin.
– Fill each muffin cup with cooked omelet ingredients.
– Top with favorite shredded cheese.
– Mix egg, milk, baking powder, oil, and salt & pepper in a bowl.
– Pour egg mixture in each muffin cup. You should fill each about 4/5 of the way to the top.
– Put in oven and bake for 20-25 minutes.
– Take out of oven and let rest for 5 minutes before serving or storing.

I whip up double batches of the above recipe using my 12 spot muffin tin. I put them in a large plastic ziplock bag, store them in the fridge, and enjoy throughout the week. These taste just as delicious the next day. I like them both cold or heated up in the microwave. To make them last even longer, you could also store them in the freezer and reheat them in the microwave for a minute or 2 when you want to enjoy them.

Roasted Sweet Potatoes with Spinach

I made this on February 14, 2018 Valentine's Day.  It's a keeper!  It tasted good even with not having dried basil leaves.  I used other salad seasonings.  I also used organic spinach.

3 pounds sweet potato
1/4 C plus two T olive oil, divided
1 T parsley, crushed
1 1/4 tsp onion salt, divided
3/4 dried basil leaves, crushed, divided
1/2 tsp dried oregano, crushed, divided
2 cloves garlic, finely chopped
8 ounces white mushrooms, sliced
1 package (9 oz) spinach

PREHEAT oven to 400 deg F
COAT large baking sheet with vegetable cooking spray.  Peel potatoes (if desired).  Cut into 1 to 1 1/2" pieces, place in bowl of cold water.
PLACE 1/4 cup oil, parsley, 1 tsp onion salt, 1/2 tsp basil and 1/4 tsp oregano into gallon-size Ziploc bag.  Drain potatoes; place in bag and close securely.  Shake vigorously to coat potatoes.  Spread evenly on prepared baking sheet.
BAKE 30 to 40 minutes or until golden brown, stirring halfway through.  Remove potatoes and place on large platter.
HEAT remaining 2 tsp oil in large nonstick pot.  Cook garlic until tender, stir in mushrooms and cook over medium-high heat for 3 minutes.  Add remaining 1/4 tsp each onion salt, basil and oregano.  Stir in spinach; cook and stir another 3 minutes or until spinach is wilted.  Spoon over potatoes, mix gently and serve!

Honey Mustard Glazed Salmon with Tropical Fruit Salsa

3 T spicy brown mustard
2 T honey
1/4 tsp hot-pepper sauce
3/4 tsp salt, divided
1 can (15.25 oz) fruit salad, drained and diced (can use frozen fruit)
1 avocado, peeled and diced
1/4 C chopped red onion
1/3 C diced red bell pepper
1 T lime juice
1 1/3 pounds salmon fillets

STIR together mustard, honey, hot sauce, and 1/2 tsp salt in small bowl.
COMBINE fruit salad, avocado, onion, bell pepper, lime juice, and remaining 1/4 tsp salt.  Cover; refrigerate salsa until ready to serve.
GRILL or broil salmon 4 to 5 minutes, brushing with honey-mustard glaze; turn over.  Grill or broil 4 to 5 minutes more or until desired doneness, brushing with remaining glaze.
SERVE with fruit salsa.

Buttayaki Sauce

1 C shoyu
1/2 C sugar
1/4 C mirin
Boil to dissolve the sugar.  Can add grated daikon or green onions.

Kevin's Lettuce Wrap

1 1/4 pounds ground turkey, lean not extra lean

Fry turkey in frypan with a little oil until dry (moisture evaporates).  Can use pastry cutter to cut up pieces quicker.

Place in separate bowl and mix together well:
1 T shoyu
1 T cornstarch
2 tsp sesame seed oil
1 tsp sugar
1 T mirin or sake
pinch of salt
pinch of pepper

Stir mixture into frypan and mix well.
Add:
1 T hoisin sauce
1 T shoyu
Mix well.

Add 1/2 cup Mae Ploy sauce, mix well.  Cool mixture to warm.
Place small amount in very crisp iceberg lettuce cups.

Can add:
Small won ton squares julienned and fried in oil till crisp.  Be careful - it crisps quickly.
Green onions, sliced
Cilantro, whole leaves or 3 to 5 leaves together on tips
Basil, sliced

One way to separate lettuce leaves easily is to core it and run the hea

d under water until loose; drain well and separate, cut to size and store in grocery vegetable bags.
Everything can be made the night before.  Just rewarm the turkey.

Pumpkin Haupia Squares

Ingredients

• 1 (29 oz.) can pure pumpkin
• 1 can evaporated milk
• 1 cup sugar
• 3 eggs
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 box yellow cake mix
• 1 cup macadamia nuts, chopped
• 2 blocks butter or margarine
• 1 (4 oz.) box haupia pudding mix (NOH)
• 1 container cool whip

Instructions

1. Preheat oven to 350 degrees.
2. Use a 9x13 baking pan and line with wax paper, up to sides.
3. In a large mixing bowl, mix together pumpkin, milk, sugar, eggs, cinnamon, and salt. Pour carefully into baking pan.
4. Then evenly sprinkle cake mix and nuts over pumpkin mixture.
5. Melt butter and cool. Spoon cooled melted butter on top.
6. Bake for 50-60 minutes (will set as it cools).
7. Cool and invert. Refrigerate.
8. Prepare haupia as directed on box instructions. Place pudding mix into a 9x13 pan and let cool and refrigerate until firm.
9. Then carefully add sections of haupia pudding on top of pumpkin. Refrigerate.
10. Top with cool whip before serving.

Haupia Cake

Ingredients

• Cake ingredients:
• 1 (18-ounce) package white cake mix
• 2 egg whites, whipped until soft peaks form
• ⅔ cup frozen coconut milk, thawed
• ⅔ cup water
• Haupia filling:
• 4½ tablespoons cornstarch
• ¾ cup water
• 3 cups frozen coconut milk, thawed
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 1½ teaspoons vanilla extract
• Topping ingredients:
• 1 cup heavy whipping cream
• 2-3 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ½ cup flaked or shredded coconut

Instructions

1. Cake instructions:
2. Preheat oven to 350 degrees. Grease and flour 2 (9-inch) round cake pans.
3. Mix together cake mix, ⅔ cup coconut milk, and ⅔ cup water. Then gently fold in whipped egg whites. This is an important step to ensure the cake will be light and airy. Pour equal amounts of batter into pans. The batter will be on the thicker side.
4. Bake for about 15 to 20 minutes or until cake is done. Check by inserting a toothpick in center of cake and if it comes out clean then it's done. Let cool on wire rack for about 10 minutes. Then carefully remove cake from pans and place back on cooling racks.
5. Haupia filling instuctions:
6. Combine cornstarch and water; set aside.
7. Add coconut milk, sugar and salt to a large saucepan, bring almost to a boil. Remove from heat and add cornstarch mixture; stirring continuously. Lower heat and continue to cook until mixture thickens; stirring throughout.
8. Remove from heat and let cool for about 10 minutes. Be sure to stir every few minutes while filling is cooling down. Then place in refrigerator and let cool until it sets enough where you can spread on cakes.
9. Topping instructions:
10. In a large bowl, using an electric mixer, beat heavy cream until slightly thickened. Add in powdered sugar and vanilla extract. Continue to beat until cream is whipped and forms peak. Refrigerate until ready to frost.
11. Assemble cake: If using 3 (8-inch) rounds follow all three steps. If using just 2 (9-inch) pie pans, layer haupia on first layer and top of second cake.
12. First layer: Place one cake layer top side down on a plate. Place strips of wax paper along the bottom of cake to protect plate from spills. Carefully spread ½ Haupia filling on top of layer. Refrigerate 15 minutes so filling firms up.
13. Second layer: Remove cake plate from refrigerator and place second layer on top; top side down on filling. Spread Haupia filling on top and save some for filling gaps later.
14. Third layer: Place the third layer on filling keeping rounded side face up. Use any remaining filling to smooth gaps along sides of cake.
15. Place cake back into refrigerator for 30 minutes before frosting.
16. Ready to frost: Spread whipped topping mixture with a metal spatula over top and sides of cake. Sprinkle shredded coconut on top and sides of cake, then carefully remove waxed paper from bottom of cake.
17. Refrigerate a few more hours until cake is completely set.

Notes

This cake recipe calls for 1 box (18 oz.) size, unfortunately the sizes have shrunk down to 15 ounces. We used the smaller size and with the pudding added in. The batter will be a bit thicker, but it still worked.

In the end when you have completely frosted the entire cake, and let it set completely the Haupia and frosting will come together. It seemed that refrigerating it overnight gave this cake the best results. Enjoy!

Chocolate Haupia Pie

Ingredients

• Ingredients
• 1 frozen pie crust (small)
• 1 cup sugar
• 1 cup milk
• 1 can coconut milk
• 1 cup water
• ½ cup cornstarch
• 7oz. semi-sweet chocolate
• 1½ cups heavy whipping cream
• ¼ cup sugar

Instructions

1. Preheat oven at 350 degrees.
2. If using a frozen pie crust. Prepare pie crust according to directions.
3. Whisk the following ingredients: sugar, milk and 1 can coconut milk.
4. Next, stir water into cornstarch and set aside.
5. Pour coconut milk mixture into sauce pan and bring to a boil, then turn heat lower to a simmer and whisk in cornstarch continually until thickened.
6. Melt chocolate pieces in a microwave for just a minute.
7. Separate the haupia mixture equally. Pour half the mixture into the melted chocolate and stir together and fill bottom of pie crust. The other half pour on the top of mixed chocolate.
8. Refrigerate the haupia pie for at least 1 hour.
9. Whip heavy cream with remaining sugar until peaks are formed and add to pie.
10. Refrigerate for another hour and enjoy!
    

Haupia Shortbread Bars

Ingredients

• Shortbread Crust
• 1½ cups flour
• ¼ cup sugar
• 1½ sticks butter, sliced
• ½ cup macadamia nuts, chopped
• Haupia Filling
• 2 cans coconut milk
• ¾ cup sugar
• 1 cup water
• ½ cup cornstarch
• 2 cups water
• 1 teaspoon vanilla
• Topping
• 1 container cool whip
• Shredded coconut, toasted
• Chopped mac nuts

Instructions

1. Preheat oven to 350 degrees. Grease bottom of 9 x 13-inch pan.
2. Crust: Sift together flour and sugar. Add slices of butter and mix until combined then fold in nuts. Spread in baking pan. Bake for 20 minutes are until lightly browned. Cool completely.
3. Filling: In a medium saucepan, add coconut milk, sugar and 1 cup water, cook until warm and sugar is dissolved.
4. Mix together cornstarch and water. Bring coconut mixture to a boil and add cornstarch mixture and vanilla. Stir continuously with a rubber spoon until thickened.
5. Remove from heat and let cool, keep stirring periodically. To cool haupia quicker, place pot in a bowl of ice water.
6. Pour haupia over crust and place plastic wrap over filling. Refrigerate for a few hours.
7. Before serving spread cool whip over haupia and top with toasted shredded coconut and nuts, optional.

Mini bacon-cheese cups

Ingredients

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

1

package (3 oz) cream cheese, softened

1

whole egg

1

egg yolk

1/4

cup chopped green onions (4 medium)

3

oz shredded Swiss cheese (about 2/3 cup)

8

slices precooked bacon (from 2.2-oz package), chopped (about 1/2 cup)

Additional finely chopped green onions, if desired

Step 1 of 3Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.

Step 2 of 3In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon.

Step 3 of 3Bake 9 to 11 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each with additional onions.

Tips:

For added flavor, stir 1/2 teaspoon chopped fresh thyme, parsley or rosemary into the cheese mixture.

Look for the precooked bacon near the luncheon meat section at the grocery store.