McGriddle Muffins

 

Makes 18 muffins:

4 Eggs (scrambled hard, seasoned to taste and crumbled small)

1 C Bacon Pieces (or 1 C cooked crumbled sausage)

1 C Sharp Cheddar Cheese (grated)

2 C Bisquik Baking Mix

1/4 t Salt

1 t Baking Powder

2 T Butter (melted)

1 1/2 C Milk

1/4 C Maple Syrup (also additional syrup for dipping!)

Prepare the eggs and set aside to cool slightly in a large bowl.  Add the bacon pieces to the eggs and mix well.  In a smaller bowl, combine the bisquik mix, salt and baking powder, mix until incorporated.  Add the milk, melted butter, maple syrup and mix well.  Pour the batter over the egg and bacon mixture.  Fold in the cheese.  Scoop into paper liners of your muffin tins.  Bake at 400 degrees for 12-15 minutes.  Cool slightly for easier removal from the paper liners.  Dip in maple syrup.

I liked these... Keep in mind, I LIKE McDonald's McGriddle breakfast sandwiches.  (although I ONLY like the McD's bacon version, not the sausage!) There's something about that Maple Syrup flavor mixed in with the egg, bacon and cheese that appeals to me.  So this was an internet find that I consider a WIN!  Of course, as usual, I read about 20 different versions of recipes and I internalized the info to create my own.  It was yummy!  at least I think so...(all of the recipes called for "just add water mix and used water... I don't like those mixes so I used Bisquik and Milk!)

Pumpkin Bars

2 Cups Flour

1 t Baking Soda

1 t Salt (scant)

1 Small Pkg French Vanilla Instant Pudding

2 t Ground Cinnamon

1/2 t each ground Nutmeg, Ginger & Cloves (or Fresh ginger & pie spice equivalents)

2 cubes softened butter (1 Cup)

1 C Brown Sugar (packed)

1/2 C Sugar

1 15oz Can of Pumpkin

2 Eggs

1 T Vanilla

Combine dry ingredients. In a separate large bowl cream butter and sugar until fluffy and well mixed.  Add Pumpkin, Eggs and vanilla.  Slowly beat the dry ingredients into the wet.  Grease or spray a half sheet pan and spread batter. 

Preheat oven to 350.  Bake 15-20.  Let cool completely and frost with your favorite frosting.  I love Cream Cheese or this yummy pumpkin cookie frosting with brown sugar. Pumpkin Cake (Mom's)   Pumpkin Cookies  The base of this recipe is from my friend Kami and her amazing blog No Biggie Blog.

  

Coleslaw Dressing

1/4 C Double Diced (almost pureed) Onion 

1/2 C Mayonaise

2 T Sugar

1 1/2 T Lemon Juice

1 T Vinegar

3/4 tsp Ground Black Pepper

1/2 SCANT Salt

Mix together until creamy.  Pour over about 4 cups shredded cabbage, carrot "slaw".  I usually use a full package of prepared cabbage slaw and half a package of prepared broccoli slaw mixed together

.  

Grilled Mexican Corn

1 stick of Butter (1/2 C - melted)

2 cloves of Garlic (pressed)

1/4 C Mayonnaise

1/4 C Mexican Crema (or sour cream)

1 C Cotija Cheese (finely shredded)

6 ears of Corn (husked and cleaned)

2 fresh Limes 

Smoked Paprika (or Chili Powder or Cayenne Pepper) as desired

Fresh Cilantro - chopped

Wash and prepare the corn.  Melt butter and mix garlic in.  Brush on corn cobs and grill outside on medium-high to your liking.  

Mix mayo, crema and cotija cheese.  Brush on grilled corn.  Sprinkle with favorite spice and garnish with freshly chopped cilantro.  Serves 6.

(Marci shared this corn and recipe with us during Summer Vacation 2021 - Hayden Lake Chapter!  It was so good!  However, the lake view from Marci's deck might have had something to do with the magic of the moment...)

Kneaders Copycat Broccoli Salad

 

Dressing:

1 1/2 C Mayonaise

3 Tbsp Lemon Juice

3 Tbsp Apple Cider Vinegar

1/3 C Sugar

1/2 tsp Salt

Salad:

8 C Broccoli Flowerets (cut into bite sized pieces)

1 lb of cooked and crumbled Bacon (or one cup prepared bacon pieces)

1 + C Baby Spinach

2 + C Red Seedless Grapes

1/2 C Sunflower Seeds

1/2 C Red Onion (diced)

1 C Raisins (I like Craisins or Dried Cherries better!)

Make the dressing and set aside.  Mix all the ingredients together and pour the dressing on top and mix well!  This salad should be chilled for at least half an hour before serving.

(I stole the photo and the FLAVORS from Kneaders... but the way it's put together is my combination.  It's a yummy, easy summer salad.)

Brazilian Limonade...

5 Limes

3 C Cold Water

1 C Sugar

1/2 C Sweetened Condensed Milk 

3 additional C Cold water

Remove ends and cut each lime into 8 pieces. In blender - place lime pieces, 3 Cups of cold water and sugar. Gently pulse, do not puree or the flavor can turn bitter.  Pour through a metal strainer, into a pitcher.  Press gently to get additional flavor.  Add the 3 additional Cups of cold water and the sweetened condensed milk.  Mix well.  Serve over ice.

(Deliciousness from Tucanos via Dane Harmon...) 

Fudge

 Deanna has kept this Christmas tradition alive for at least the 33+ years I've been married.  Her annual packet of Christmas Fudge arrives and is almost as anticipated as the actual Christmas Day itself.  I had a  good decade or so where I was able to keep it as my dirty little holiday secret... but at some point the children got smarter!  This was a much sought after recipe of my moms.  She even had about 20 extra copies of it stored in the box for quick disbursement.  

Also, I have it on good authority that Sylvia's FUDGE can be improved in the following ways:

• Canned Milk refers to EVAPORATED MILK, not sweetened condensed milk
• Use 2 T Vanilla, not 2 t
• Use MILK CHOCOLATE, SEMI SWEET & High COCOA (60%+) Content Chips - 3 flavors
• Recipe was created when product sizing was larger.  Use 1 1/2 C of each flavor of chips and approximately 2 1/2 C or a 7.5 oz jar of marshmallow creme works
• Pecans are just as good as Walnuts - Chef's choice
• Do not use cold butter.  Cut it up small for easier mixing (so funny that the recipe mentions "margarine".  My mother did NOT do margarine!  Or cool whip... Ever!)
• Reduce cooking time to about 6 minutes
• And finally, there is no mention of MINIATURE MARSHMALLOWS, but get them and use them!  Use lots of them they are the best part!  I'm going to say a cup a pound (3-4 C)... mix them in after all the chips have melted and just before you pour into the buttered pan, do NOT overstir

Special thanks to Deanna for sharing her improvements... No one reads my blog, so your secrets are very safe!  ;)

Campers Cocoa Mix

 

Lemon Meringue Pie...

 For my first Yellow Recipe Box Recipe, I'm picking one of my all time favorites!  I know it was one of mom's favorites too!  If I remember right, not a favorite of my brother Michael... Sorry Mike!

The Yellow Recipe Box...

 

There are many things my under 10 age mind remembers that made my childhood magical.  Family & friend get togethers, huckleberry & raspberry picking with clorox container buckets tied with nylons, grits n eggs, swedish pancakes/hotcakes, early morning scripture reading, the dock, sledding down a dark,snowy driveway, walking in the woods, the pond, the rope "Kodak picture spot" swing, lining up for Christmas morning on the stairs, and mom's cooking with the YELLOW RECIPE BOX.

As a gift to my children, my siblings and most definitely, MY SELF... I am going to attempt to post some of my favorite recipes from mom's iconic Betty Crocker 1970's yellow recipe box.  Mom's best and most familiar recipes are typed using a cursive typewriter or if I'm lucky, in her own handwriting!  Funny how those things mean so much when a person is gone...  I'm not sure I'm even familiar with any of the Betty Crocker recipes that came with the box.  But the box and the delicious instructive contents are definitely right up there with my favorite symbols of a magical, happy childhood in north Idaho on Hayden Lake.  This box accompanied us to Hawaii and Utah.  It followed mom to back to Idaho, California and Virginia.  I borrowed it for a few days once and hand copied some of my own favorites that reside in my "tan recipe box".  Somehow after 50 years I have ended up with it.  I am going to do it proud and share.  My mom was a master in the kitchen.  I don't believe she actually needed to look at the recipes, but I'm so glad she recorded them.

Some of the recipes will be repeats to what is already on my blog.  This is where many of those originated! You can search for the deliciousness by topic under various lables of pastry, soups, desserts etc... but I will also include the special label The Yellow Recipe Box when adding something directly from the box.

I'm excited about this project... Not yet sure if it will take me a few weeks or a few years. 

Enjoy!

Apple Crisp...

FILLING:
8 medium/large Apples (4 tart Granny Smith - 4 sweet Honey Crisp)
1 Lemon (Juiced - 2 T)
1 t fresh Ginger (1/2 t ground Ginger)
1 t Vanilla
2/3 C Coconut Sugar
1 t Salt (1/2 t Seasalt)
1 t Cinnamon
1/2 t nutmeg
1/4 t ground Cloves
3 T Starch (Tapioca, Corn or Arrowroot)
1/4 unsweetened Apple Juice

TOPPING:
1 C Oats
1/2 C Almond Meal
*1/2 C Whole Wheat Flour (*For Gluten Free, use Oat or Almond Flour, Maybe Cornmeal???)
1 C Coconut Sugar
1/2 C Pecans (roughly chopped)
1/4 t Sea Salt
1 t ground Cinnamon
1/2 C melted Coconut oil (Or Olive oil... or Mix the two 1/2 and 1/2)

Preheat Oven to 325 degrees.  Peel, core and thinly slice apples.  Add to large mixing bowl and toss with remaining ingredients.  Pour into a 9x13 baking dish.  Combine all topping ingredients and mix well.  Pour evenly over apples.  Bake for 50 - 60 minutes, until the filling is bubbly and apples are tender.  Let rest at least 30 minutes before serving.

(When I'm trying to be healthy, it's great!  If I'm not... traditional apple crisp is always better.  But it IS good!  This would also be good with my favorite... PEACHES.)

Maple Cornmeal Banana Bread (Gluten Free Vegan... But Not Too Bad!)

1 1/2 C Oat Flour (oatmeal processed in the blender)
1 1/2 C Cornmeal
3 T Casava Flour (Tapioca or Corn Starch can be a substitute)
4-5 Very ripe Bananas (mashed)
3/4 C Maple Syrup
3/4 C Unsweetened Applesauce
3 Tbsp Almond Milk (or any Dairy Free Milk)
1 1/2 tsp Salt
1 1/2 t Baking Soda
1 1/2 t Baking Powder
*Optional Flax Seed or chopped nuts to sprinkle on top

Preheat oven to 325 degrees.  Combine all ingredients and mix well.  Spray two regular or 4 mini loaf pans with nonstick spray and divide batter evenly between the pans.  Bake 45-50 minutes.  Let cool before removing from pans.

(This could also be called Banana Cornbread...  I stand by my previous versions of banana bread. Banana Bread and Banana Bread Revisited... Banana Bread is NOT my favorite!  However, this is a different twist and as a bonus it is Gluten-free and Vegan!  I love cornbread and I like the texture of this bread.  If I am trying to be healthy... and it happens every once in awhile... I flip flop between healthy and straight up McDonald's 3X a day... but on a good day, this can be a yummy treat.  But it's definitely not a substitute for Raspberry bread Pudding.)

Brazilian Cheese Bread (Pao de Quiejo)

1 1/2 C Milk

1 cube Butter (or 1/2 C Olive Oil)

1 t Salt

2 C Cassava (or Tapioca) Flour

3/4 C Parmesan Cheese

3/4 C Sharp or Extra Sharp Cheddar Cheese

2 beaten Eggs

I'm sure you can do this without a kitchen aid or similar mixer... but I wouldn't recommend it.  You'll be mixing for days!  Preheat oven to 450 degrees, but turn it down to 350 degrees as soon as you place the bread in the oven.

Bring the milk, butter and salt to a gentle boil, stirring occasionally.  Remove from heat.  Place the Cassava flour in the mixer's bowl.  Add the hot milk mixture and carefully start the mixer.  Let mix for several minutes.  Beat in the eggs one at a time and continue mixing.  Add the cheeses. Ultimately the dough will have the consistency of a stretchy "play dough".  I used my cookie scoop to keep the amounts the same.  I rolled each piece of dough into a ball and placed them my pizza stone baking sheet.  28 small rolls.  Remember to reduce the heat to 350 degrees right after you place in oven.  Bake 20-25 minutes.  They don't really brown.  The outside is dry and the inside is "squishy".

(These are yummy little gluten free rolls.  I love them at Tucanos...  I will continue to work on this recipe, but they are pretty good as is.  I am definitely calling them a success!  I would like to explore and enhance the flavor with different cheeses.  I used and will continue to use the cheap Parmesan in the can.  It's grated so fine and gets mixed in well.  I loved the texture and color that shredded sharp cheddar added.)

Ted's Chocolate Haupia Pie...

• Baked Regular or Shortbread Crust
• 3/4 C Sugar
• 1/2 C Cornstarch
• 1/2 t Salt
• 1 14 oz Can Coconut Milk
• 1 1/2 C Whole Milk
• 3/4 C Milk Chocolate Chips (or two Hershey bars)
• 3/4 C Semi-Sweet Chocolate Chips
• 2 t Coconut Extract
• Coconut Chocolate Whipping Cream for topping/garnish

In a large saucepan combine the dry cornstarch, sugar and salt.  Add milks.  While cold, whisk until the sugar is dissolved.  Turn on heat and cook stirring constantly until mixture boils and starts to thicken.  Cook until it is the consistency of a thick, smooth pudding.  (Be careful to stir constantly to keep the pudding from burning on the bottom.  Try not to scrape "brown bits" off the bottom of the pan.  You want the "haupia" to be as white as possible.)  Remove from heat, stir in coconut extract.

In a microwave safe bowl, melt the chocolate chips.  30-45 seconds at a time, stir and repeat heating  until completely melted and smooth.  Do NOT burn!

Divide haupia/coconut mixture add about 3/4 of the mixture to the melted chocolate chips.  Fold together until completely blended and smooth.  Spread all but about 1/4 of a cup of the chocolate mixture into the bottom of the baked pie crust.  (Reserve the remaining little bit of chocolate pudding and cool it down until no longer warm.)  Top the chocolate layer with a thinner white haupia layer.  Spread evenly to edge of crust.  Cover with plastic wrap and refrigerate until its no longer warm (at least 30 min)  To the remaining (no longer warm) chocolate pudding, fold in about 1-2 C of prepared whipped cream (sweetened with powdered sugar and seasoned with coconut extract) until fully mixed.  Spread over cooled haupia layer.  Cover and refrigerate until completely chilled.  2-4 hours.  

(YUM!  This is a LOT like Ted's Bakery... but that added third layer of chocolate-coconut whipped cream is all mine!)

Vanilla Cream Sauce...

• 3 C Heavy Cream
• 1 1/2 C Sugar
• 3/4 C Flour
• 1 1/2 C Butter (that's 3 sticks!)
• 1 T Vanilla

In a sauce pan melt butter.  Add the flour and cook for 8-10 minutes on medium.  DO NOT LET IT BROWN!  Add cream and sugar.  Continue to cook over medium heat, stirring constantly until mixture has thickened.  DO NOT BURN!  Do not cook too fast or at too high a temperature... you'll be sorry!  Or at least that's what I've heard from a "friend".  Remove from heat and stir in vanilla.  Serve warm. 

(To be drizzled over Raspberry Bread Pudding, or literally just eaten by the spoonful, in the dark. in a closet.  ALL of it...)

Raspberry Bread Pudding... Just like Kneaders used to make! And Vanilla Cream Sauce

• 1 1/2 Loaves French Bread (day or two old or let it sit out for a few hours)
• 1 Quart Heavy Cream (that's 4 C)
• 3 C Sugar (That's not quite a QUART of sugar... )
• 2 Eggs
• 1 T Vanilla
• 2 1/2 C Frozen Raspberries
• 1/2 C Sugar (NOW we're almost at a quart of sugar...)
• 1/4 C Apple Juice

In a large bowl, combine cream, sugar, egg and vanilla. Stir until sugar is completely dissolved. Cut bread into 1 1/2 inch cubes.  Add to the cream mixture, let sit for about 30 minutes, stirring occasionally to completely saturate the bread cubes.

In another bowl, combine raspberries, sugar and apple juice, stirring until sugar is completely dissolved.  Spray a 9x13 glass casserole dish and layer 3/4 of bread mixture.  Spread the fruit mixture evenly over the bread, (I kind of gently poke it down in some places to spread it more thoroughly throughout the bread in the pan...)  Top with remaining bread mixture.  Bake 40-50 minutes at 375 degrees.  (be careful and put foil on the bottom of the oven or under pan... it has been known to bubble sticky deliciousness over the sides and create a definite un-delicious smelly baked on MESS in the oven!  Sharing that particular tip for a "friend"...)

While baking make the incredible Vanilla Cream Sauce...:

• 5 C Half and Half (divided)
• 1 1/2 C Sugar
• 2 T Cornstarch
• 2 Egg Yolks
• 1 T Butter
• 1 T Vanilla

In a sauce pan heat 4 C of the half and half till hot and bubbly. Don’t scorch. In a bowl combine the remaining 1 C of h and h and the cornstarch. Whisk until completely dissolved. Add the sugar and continue mixing until the sugar is also dissolved. Add in the egg yolks, mix well. Gradually add the cold milk/egg mixture to the hot milk in saucepan, whisking constantly. Heat until mixture starts to bubble snd thicken. Do not burn. Remove from heat snd stir in butter and vanilla.  Serve warm. (This is an alternate Vanilla Cream Sauce. It’s a very different taste and texture from the other sauce... I may like it even better!)

(So I had seen the RASPBERRY BREAD PUDDING at Kneaders for years and completely dismissed it because... hello!?  Bread Pudding!  Ewww.... I mean, vanilla pudding, chocolate fudge pudding, even tapioca pudding... but BREAD PUDDING!???  Until one day I heard 3 friends all agree that Kneaders Raspberry Bread Pudding was the best thing in the world.  Not just the best "bread pudding", but the best thing ever.  Well, I had to try it.  They may have been right.  So of course, my next step was to recreate this deliciousness and add it to my repertoire.  I refer to it as "Baked Raspberry French Toast to my family... because... BREAD PUDDING!...  As usual, I read and then put the best parts of several recipes together.  Then through trial and error, I make alterations.  This is the finished result of my research.  You're welcome!)

Chicken Gnocchi Soup - You might think you're at Olive Garden...

4 T Butter
1 T Olive Oil
1 C diced Onion
1-2 C sliced or shredded Carrots
2 Cloves of pressed Garlic
1/4 C Flour
1 Quart Heavy Cream (or Half & Half, Milk - choose your fat level)
28-32 oz Chicken Broth (or Bouillon and Water)
1 T dry Chicken Bouillon Crystals (optional - or Salt to taste)
1 T fresh Thyme (or 1 t dried Thyme)
1/4 C fresh Parsley (or 2 T dried Parsley)
1/2 C diced Celery (or 1 T Celery Seed)
2 C roughly chopped Spinach
1-2 C diced Cooked Chicken (rotisserie works great)
1 16 oz pkg Potato Gnocchi
Dash or two of Tobasco (to taste)
Salt and Pepper to taste

In large pot add butter and olive oil.  Saute onion, celery, carrots, and garlic until onion is tender.  Add flour to create a roux and cook an additional minute.  Add the cream, chicken broth, bouillon, parsley, thyme, tobasco, spinach and chicken.  Whisk and continue stirring until it starts to thicken.   Add gnocchi and cook approximately 5 minutes until gnocchi is done.

(This is a combination of MANY internet searches, MANY visits to Olive Garden... It is ALWAYS delicious.  My version is probably almost perfect!) ;)

Marinara Sauce

INGREDIENTS

• 3 Tbsp olive oil
• 1 large onion chopped
• 9 cloves garlic minced
• 15 fresh tomatoes puréed 
• 6 Tbsp fresh basil finely chopped
• 1 Tbsp maple syrup
• 1 Tbsp apple cider vinegar 
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp ground chipotle chili pepper
• 9 sprigs of parsley chopped

Heat oil in a saucepan over medium heat, sauté onion for 2-3 minutes.  Add garlic cook an additional 2 minutes. Add remaining ingredients and reduce heat to a simmer until desired consistency is achieved. Adjust seasoning to taste.

(Yummy! I went Vegan for dinner. I put the sauce on my zoodles and topped it with sautéed mushrooms. Everyone else spread it over traditional spaghetti and chicken Parmesan. The key element was my delicious garden fresh tomatoes.)

Cream Pies... (Chocolate & Lemon)

• 1 - 3.4 oz Package of Instant Pudding (Chocolate or Lemon)
• 3/4 Cup Evaporated Milk
• 2 - 8 oz Packages of softened Cream Cheese
• 8 oz Cool Whip
• 1 Cooked Pie Crust of your choice (cookie, shortbread or cooked pastry)

Mix pudding and evaporated milk with an electric mixer. (it will be thick.)  Add cream cheese and cool whip.  Beat until fluffy and well mixed. 

For LEMON PIE - Add to creamy mixture:  3/4 Cup thawed Lemonade Concentrate, 1 Tbsp Fresh Lemon Juice and optional lemon zest to taste. Mix well.

Fold filling into prepared pie crust and chill for 2-4 hours.  Garnish as desired. 

(I wanted a fluffy, creamy pie... so SURPRISE!  I read some recipes. :) This is a combination of several.  It turned out deliciously perfect for a 4th of July Celebration!)

Chocolate Chip Cookie Peanut Butter S'mores Bar... Oh My!

(Okay... For this one, the commentary first!  I altered it from the start and it worked quite well, so I'm using my alterations as the recipe.  This was floating around on facebook and HELLO!  What's not to love about the title... I had to try it for our 4th of July party this year.  It's kind of a keeper.  The tray weighs a TON and you should be able to get 42 bars. (cut rows 6x7)  I used a 12x16 Lasagne Pan, Baked at 350 degrees for about 25 minutes.  And Cool COMPLETELY!  About 4 hours.  Cover with foil after cool to store.) 

4 Pkgs Prepared Chocolate Chip Cookie Dough (divided)
14 Oz Jar of Marshmallow Creme
8 Full Graham Crackers (pureed into 1 Cup Crumbs)
10 Hershey Milk Chocolate Bars (Regular 1.55 oz individual bar size)
1 Cup Creamy Peanut Butter

Lay parchment paper in pan and spray with cooking spray.  Press 2 1/2 packages of cookie dough into the pan.  Spread marshmallow creme over.  Next, sprinkle the graham cracker crumbs and place the chocolate bars 4 x 2 1/2 side by side. Spread peanut butter over chocolate and finally roll the remaining dough as thin as possible and piece together over the top.  Bake as stated above.  COOL COMPLETELY before cutting or you'll have a mess!

Baked Chicken Cordon Bleu...

4 Large Chicken Breasts
8 Slices of Ham
8 Slices Swiss Cheese

1 C Flour
1 t Salt
1/2 t Pepper
1 t Powdered Mustard

2 Eggs
2 T Water

1 C Seasoned Bread Crumbs

2 T Honey Dijon Mustard (or Reg Dijon and add 1 T Honey)
3 T Vanilla Greek Yogurt
1 T Regular Mustard


Cut chicken breasts in half and pound until about 1/3 inch thick.  Place a slice of ham and cheese on flattened chicken breast and roll up.  Roll in flour mixture.  Then Egg mixture.  Then bread crumb mixture.  Place seam side down in greased casserole dish.  Bake at 450 degrees for 35 minutes or until meat thermometer reads 165 degrees. 

Haupia (Coconut Pudding)...

1 13-14 oz Coconut Milk
Milk (Fill up the coconut milk can)
2/3 C Cornstarch
3/4 C Sugar
1/4 t Salt
1 t Vanilla (to preserve the WHITE quality of the pudding, use CLEAR vanilla)

Put all ingredients into a saucepan EXCEPT the vanilla.  Whisk well to completely combine and dissolve.  Heat over medium high stirring constantly just until boil and starting to thicken.  Remove from heat and add vanilla.  Pour into an 8x8 pan and chill for several hours.  To serve cut into squares.

(Slightly "haole'd" up version of this traditional Hawaiian dish... I like my Haupia... SWEET!)

Shoyu Chicken...Round Two

1 C ALOHA Soy Sauce
1 C Vinegar
1 C Water
1 C Brown Sugar
4 Cloves of Garlic (minced)
1/4 C Fresh Ginger Root (chopped)
2 Green Onions (snipped small)
1 t Black Pepper
2 t Dried Oregano

2 -3 lbs Chicken (traditionally you'd use thighs and legs... but I usually have breast meat, have learned to find boneless skinless thighs though!  ONO!)

Combine all ingredients and marinate chicken for at least 2 hours.  Grill or Broil!

(Another version.  The one I usually use... And to make it Vegan, I marinate PORTOBELLO MUSHROOMS.  Sooo good!  As always, serve with 2 scoop rice and mac salad!)

Chocolate Haupia (Coconut) Cake...

CAKE:
1 Chocolate Fudge Cake Mix
1 1/2 t Coconut Extract

HAUPIA PUDDING TOPPING:
2 13-14 oz cans Coconut Milk
1 C Sugar
1 t Salt
4 1/2 T Cornstarch
1 1/2 C Milk
1 t Vanilla Extract
1 t Coconut Extract

Make cake according to package directions, adding 1 1/2 t Coconut Extract to the batter. (optional... but do it!)  Spread in a 1/2 sheet, greased cake pan (15x18) and bake for the amount of time suggested on box for CUPCAKES, approx 15 min.  Cool cake for 20 minutes.

For topping, whisk coconut milk in a large saucepan and heat just until smooth and warm.  DO NOT HEAT at this point.  Remove from heat.  In a bowl, combine all dry ingredients,  Sugar. Salt. Cornstarch.  Mix well. Add milk and stir until dry ingredients are dissolved.  Return coconut milk to heat and whisk the sugar/milk mixture into it.  Stirring constantly, heat JUST until boiling.  Remove from heat and add vanilla and coconut extract.  Let cool stirring occasionally to keep smooth for about 20-30 minutes.  Stir immediately before spreading on warm cake.  Chill the cake for at least 4 hours.  Serve as is or add toppings such as shaved chocolate, chocolate whipped cream, toasted coconut or strawberries.

(This is an original creation born out of my love for Coconut, traditional Hawaiian Haupia Pudding (which I always want SWEETER) and Chocolate!  I made educated additions and extractions from numerous recipes until I tweaked this dessert to my liking.  That doesn't mean EVERYONE'S liking... There are some... GASP! Coconut haters in my house.  COUGH... James!  ;)  But it's yummy! Da kine... ONO!)

Cilantro Ranch Dressing... (Cafe Rio)

 1 Packet TRADITIONAL Hidden Valley Ranch Mix (not BUTTERMILK)

 1 C Mayonnaise

1 C Buttermilk

2 Tomatillos (remove husk)

1/2 Bunch of Fresh Cilantro

1 Clove Garlic

Juice of 1 Lime

1 Jalapeno (remove the seeds)

 

Mix all ingredients together in the blender. That’s it!  For McCall's Cheer Banquet we were assigned to bring this!  Easy and delicious...