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.