Mini-Hawaiian Night

Tonight we gathered at Laina's for mini-Hawaiian themed treats (in honor of our mini host and her love of all things Hawaiian)...

Old School Mai Tai's

Contributed by Bonnie

1 shot (or 1 1/2 to taste) Whaler's dark rum

1 shot (or 1/2 to taste) Mr. T's Mai Thi mix or Trader Vic's Mai Tai Mix

Pour over crushed ice

Top with orange-pineapple juice

Garnish with pineapple slice

Mimi's Curried Hawaiian Chicken Salad

Contributed by Keri

Ingredients:

4 boneless, skinless chicken breasts, cubed

2 cups mayonnaise

1 tablespoon curry powder

1 teaspoon lemon juice

1 tablespoon soy sauce

1 1/2 cups slivered almonds, toasted

1 pound seedless green grapes, halved

2 cups chopped celery

1 (8 ounce) can sliced water chestnuts

1 (20 ounce) can pineapple chunks, thoroughly drained

paprika, for garnish

Directions:

Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl. In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce. Stir the toasted almonds, grapes, celery, water chestnuts, and pineapple into the chopped chicken. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight). Before serving, adjust dressing to taste, and garnish with paprika and any remaining almonds.

Mini Coconut Cream Pies (a Weight Watchers Recipe)

Contributed by Sarah

Ingredients:

1 (1 oz) pkg sugar free vanilla pudding

2 cups milk

3 oz fat free cream cheese

8 oz light Cool Whip

Toasted coconut

1 teaspoon coconut extract

6 mini graham cracker crusts

Directions:

Prepare pudding mix according to package directions. Blend in cream cheese and 3/4 cup Cool Whip. Stir in 1/2 cup toasted coconut and coconut extract. Spoon about 1/3 cup pudding mixture into each crust. Top with a dollop of Cool Whip and the rest of the toasted coconut just before serving. Makes 6 mini pies. 252 calories each.

Chocolate Covered (Coconut) Macadamia Nuts

Contributed by Naomi

Ingredients:

Macadamia Nuts

Olive Oil Spray

Shredded Coconut

Milk Chocolate Chips

Directions:

Melt milk chocolate chips in a double boiler. Stir frequently to avoid burning. Stir in Macadamia nuts to chocolate (*and coconut if preferred) until completely coated. Lightly spray mini cupcake liners (placed in mini cupcake pan for shape) with olive oil to avoid sticking. Spoon chocolate mixture into cups, smooth surface, and decorate with a nut (and coconut). Place in fridge or freezer to set.

Mexican Night

Caity hosted a Mexican themed night in August...hot summer nights call for spicy food, spicier conversation and LOTS of tequila...

Veggie Taquitos

Contributed by Bonnie

Ingredients:

1/2 cup finely chopped onion

1 teaspoon chopped garlic

1/4 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

1 (4.5 ounce) can chopped green chiles

1 teaspoon canola oil

1 1/2 cup veggie ground (Yves Veggie Cuisine)

1 can vegetable broth

16 (6 inch) corn tortillas

1 cup shredded mexican blend cheese

Cooking spray

Preheat oven to 425 degrees

To prepare filling:

Can be made night before.  Leave at room temperature 15 minutes before use. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, saute 3 minutes or until onion is tender. Add veggie ground round and cumin, salt, red pepper and chiles. Cook 5 minutes.  Set aside. Bring vegetable broth to a boil in a large saucepan.  Reduce heat and simmer. Working with one tortilla at a time, carefully dip tortilla into broth for 2 seconds using tongs. Place softened tortilla on a paper towel. Spoon about one tablespoon filling across lower third of tortilla.  Top with cheese to taste. Roll up. Place rolled tortilla on a baking sheet coated with cooking spray. Lightly spray rolls with cooking spray. Bake at 425 for 13-15 minutes or until rolls are desired crispness.

Tres Leche Cake

Contributed by Keri

Ingredients for the cake:

3/4 cake flour, plus extra for pan

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup unsalted butter, room temperature

3/4 cup sugar

5 whole eggs

1 1/2 teaspoons vanilla extract

For the glaze:

3/4 of a 12-ounce can evaporated milk

3/4 of a 14-ounce can sweetened condensed milk

3/4 cup half-and-half

For the topping:

2 cups heavy cream

8 ounces sugar

1 teaspoon vanilla extract

Directions for the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Balls Night

Diana wanted us all to come over and put her balls in our mouths...

Oreo Snowballs

Contributed by Naomi

Ingredients:

1 package Oreos

1 block of reduced fat cream cheese

1 teaspoon vanilla

2 tablespoons powdered sugar

1 bag of white chocolate chips

Small pat of butter

Directions:

Grind the Oreos until they are the consistency of coffee grinds. Mix cream cheese with sugar and vanilla. Add ground Oreos to cheese mixture. Once combined well form into small balls and put on cookie sheet with parchment paper. Put the balls in the freezer for about 45 - 1 hour to set. Melt the white choc chips and butter together in the microwave or on a double boiler (make sure u stir often so they don't burn. Roll the balls in the hot chocolate mixture using toothpicks or your fingers. Place the completed balls back on parchment paper and put back in freezer for another 45 mins to set. I have found it most helpful to melt the chocolate in the microwave. I used Olive Oil instead of butter, yet continue to explore ways to thin the chocolate for a lighter coating. Enjoy!

Cornbread Stuffing Balls

Contributed by Sarah

Ingredients:

1 pkg. (10 or 12 oz.) corn muffin mix

1/2 c. butter, melted

1 c. chopped celery

1 c. chopped onion

1/4 c. chopped parsley

1/2 tsp. rubbed sage

1/2 tsp. thyme

1 tsp. salt

1/4 tsp. pepper

1 egg

1/2 c. canned clear chicken broth, undiluted

Directions:

Make and bake corn muffin mix in a pan as directed. Cool and then crumble into mixing bowl. Preheat oven to 325 degrees F. Heat 1/4 cup butter in skillet. Add celery, onion and parsley and saute, stirring until celery and onion are tender.

Add to crumbled cornbread, along with seasonings, egg and chicken broth. Mix well. With hands, lightly form mixture into balls. Arrange in greased shallow baking dish. Brush with rest of butter. Bake covered, 30 minutes. Remove cover; bake 15 minutes longer or until browned on top. Makes approximately 10-15.

Spinach Balls

Contributed by Alex

Ingredients:

2 (10 ounce) packages frozen chopped spinach, thawed and drained

2 cups Italian-style seasoned bread crumbs

1 cup grated Parmesan cheese

1/2 cup butter, melted

4 small green onion, finely chopped

4 eggs, lightly beaten

salt and pepper to taste

Directions:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls. Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned. I added a little bit of garlic powder and seasoning salt, and also think adding some cayenne pepper could have added a little something! Serve with mustard.