Lime Mochi (Joy Okimoto)

1 - 16 oz box of mochiko
2 - 3oz lime jello
2 - cans lime soda
2 - c sugar 
3 - t baking powder
3 - eggs beaten
1/2 - c melted butter

combine all dry ingredients; add unchilled soda, eggs and butter.  Mix well and pour into a 9 X 13 pan lined w/waxed paper (I just greased the pan).  Bake uncovered for 1 hour @ 350 

Liliko'i Delite (Joy Okimoto)

Crust
2 blocks butter 
1/4 c sugar (brown or confectioners)
1/2 c nuts chopped (optional)
2 c flour

cream butter and sugar well.  Stir in flour.  Add nuts.  Spread crust in 9 X 13 pan.  Bake @ 350 for 15 to 20 minutes (till brown).  Cool

Filling
2 (8oz) cream cheese
4 T Hawaiian Sun frozen lillikoi juice (concentrate)
1 1/2 c powdered sugar
1 (8oz) cool whip

beat cream cheese; mix in sugar.  Add frozen juice and fold in cool whip.  pour over crust.

Topping
2 T cornstarch
1/2 c water
1 can lillikoi juice minus the 4 T

Bring juice to a boil.  Combine water and cornstarch; stir into juice.  Simmer until thick and smooth.  Cool.  Spread over cream cheese mixture.  Refrigerate.

Crab Spread (Joy Okimoto)

Two 8-oz cream cheese, softened
1 container lump crab meat
1 c mayo
1 1/2 c parmesan cheese
zest of one lemon
1 T chopped garlic
4 T capers
1 - 2 T fresh ground pepper
1/2 red onion sliced thinly

Combine all ingredients, bake 350 until browned and bubbly.  Serve with toast points or anything you'd like.  

Ranch Dressing

1/2 cup buttermilk
1/2 cup light sour cream
1/2 cup light mayonnaise
2 T chopped chives
2 T chopped fresh parsley
1 garlic clove, crushed
2 tsp fresh lime juice
coarsely ground black pepper

Combine all ingredients in bowl.  Mix well.


1 C buttermilk
2/3 C mayonnaise
2 tsp Dijon mustard
1 tsp minced garlic
1 T each:
   minced fresh dill
   minced fresh parsley
   grated onion
Season with salt and pepper to taste. 

Tres Leches Cake

Tres Leches Cake
1 1/2 cup flour
1 1/2 t baking powder
1/4 t salt
5 whole eggs, separated
1 1/2 cup sugar, divided
1 t vanilla
1/2 C milk
1 can evaporated milk
1 can sweetened condensed milk
1 C heavy cream

Place flour, baking powder and salt in a large mixing bowl.  In another bowl, beat 5 egg yolks with 1 cup sugar.  Add the vanilla and milk into the yolk mixture and mix together.  Fold into flour mixture.  In a separate bowl, beat egg whites and 1/4 cup sugar until the mixture peaks.  Gently fold egg whites into the batter

Pour batter into a 9 x 13 buttered pan.  Bake for about 40 minutes at 350 deg. or until a toothpick comes out clean.  Allow cake to cool somewhat.  Use a fork to poke holes throughout the top of cake.  Combine evaporated milk, sweetened condensed milk, and 1/3 C cream to create a milk syrup.  Slowly pour 1 cup of the mixture over cake to allow the cake to soak it up evenly.  Use additional milk syrup as desired to adjust cake moisture or to add to plates when serving.  

Cake topping:  whip remaining cream with 1/4 cup sugar until firm.  Spread evenly over cake.

If not in a hurry, let chill in frig before frosting.  Can use cream of coconut instead of condensed milk and top cake with coconut flakes.  Can also use Amaretto, rum, Irish cream, etc.  

Garnish with berries on top.

Taco Soup

1        lb. extra-lean ground beef
1        onion, chopped

3

cans  (15.5 oz. each) mild chili beans or black beans

1

can  (14.5 oz.) whole tomatoes, undrained

1

can  (14.25 oz.) corn, undrained

1

can  (8 oz.) tomato sauce

1

pkg.  (1-1/4 oz.) TACO BELL® Taco Seasoning Mix

1-1/2

cups  water

1-1/2

cups  Shredded Cheddar Cheese

make it

BROWN meat with onions in large saucepan; drain. Return meat mixture to pan.

ADD all remaining ingredients except cheese; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.

TOP with cheese.  Freezes well.  

Alternatives:

Can use or add:

• Rotel instead of tomatoes
• 26 oz. can mild chili beans
• One can of fire roasted diced tomatoes
• Tortilla chips for crunch
• Frozen corn
• 1/2 beef broth and 1/2 water
• 
  

Cucumber Ranch Dressing

Skinny Cucumber Ranch dressing 

• 1/2 cup lowfat buttermilk
• 1/4 cup light mayonnaise
• 1/4 cup fat free Greek yogurt
• 1 small cucumber, peeled and seeds removed
• 3 tbsp fresh parsley
• 1 clove garlic
• 1/4 cup chives or scallions
• juice of 1/2 lemon
• 1/8 tsp garlic powder
• 1/4 tsp fresh ground pepper
• 1/4 tsp salt

Combine all ingredients in a blender.

Makes 1-3/4 cup.