Friday, December 30, 2011

Mahalo Brownies


1 box Brownie mix
3 eggs
½ cup Vegetable oil
1 cup pecans, walnuts, or macadamia nuts (optional)
1 cup milk chocolate or semi-sweet chocolate chips
1 cup white chocolate chips
8 X 8 inch bake pan
PAM spray


Preheat the oven to 350 degrees. Grease an 8 X 8 inch aluminum pan with PAM spray and set aside.

Pour the dry brownie mix into a large mixing bowl.  Add the oil and water to the brownie mix.  Crack the eggs in a separate small bowl then add the eggs to the oil, water, brownie mix. Stir all ingredients about 50 strokes with a wooden spoon until the batter is well blended. If you use less eggs you will get fudgy brownies, more eggs and you get cake like brownies. Add ½ cup nuts, ½ cup white chocolate chips, and ½ cup chocolate chips into the brownie batter. Stir until the chips and nuts are covered and blended evenly.

Pour the brownie batter into the 8 X 8 inch pan. Sprinkle ½ cup nuts, ½ cup white chocolate chips. and ½ cup chocolate on the top of the uncooked brownies. Bake 40-45 minutes on the center rack of the oven.

To test for done-ness, use a toothpick  or fork and insert it about 2 inches from the edge of the pan into the brownies. If it comes out clean, they are done. If it comes out with wet brownie batter, cook some more.Cool and enjoy.

Thursday, December 29, 2011

Easy Fried Tako

Not sure who I got this recipe from, but THANK YOU!!!


1 Tako (Octopus) any size
1-2 C Flour, depending on what size taco you have
1 Tbsp Cayenne pepper (more or less depending on your taste)
Cooking Oil


Wash taco very good in salt water. This will help take off the slime. Try to get one that has been cleaned all ready and then you won't have to worry about the cleaning of the insides.

Cut entire tako into bite size pieces, about 1/2" thick. Remember, the thicker it is the longer it has to cook. Mix flour and cayenne pepper together in a large bowl or on newspaper. Newspaper makes it easier to clean up. Dredge cut pieces of tako in flour/cayenne pepper mix. Make sure that you coat the tako good. Take a large pot and fill it about half way with the cooking oil. Heat until the oil is hot enough that when you drop a piece of the tako in it, it should start sizzling right away. When the oil is just right, carefully, take some of the tako pieces and gently drop them in the oil. When tako pieces come up to the top of the oil, let them cook for about a minute or so depending on how you would like the texture to be. The faster you take it out when it comes to top, the more "raw" it will be. Place cooked tako pieces in a bowl with paper towels on the bottom to soak up the extra oil. After all the tako pieces have been cooked place them in a clean bowl or container. Enjoy!

Wednesday, December 28, 2011

Jello Cream Pie

Congratulations to Hannah Book, for her favorite holiday dessert recipe that she brought in to Cash 'n Carry. She won a gift basket. Be sure to "LIKE" Cash 'n Carry Warehouse Maui on Facebook, for future giveaways as well as daily & weekly specials.


1 ½ Block Butter
1/3 C. Brown Sugar
1 ½ C. Flour
½ C. Nuts (Opt)

Cream butter and sugar.  Mix in nuts, then flour.  Press into 9x13 pan and bake at 350 degrees for 10 minutes or until light brown.

1st Layer:

1 box Lemon Jell-O
1 C. Hot Water
1 8oz Cream Cheese
¾ C. Sugar
½ Pint Whipping Cream

Cream cheese and sugar.  Add jell-o to cream cheese mix.  Add whipping cream to mix, pour 1st layer on cooled crust and refrigerate until firm.

2nd Layer

2 Box Jello (any flavor)
1 Pkg Gelatin
3 C. Hot Water
Mix Jello and gelatin together with hot water and cool. Pour on cream cheese mix and refrigerate until firm.

Tuesday, December 27, 2011

Breakfast Souffle Casserole


6 cups cubed bread (about 12 slices)
8-12 ounces diced ham, or sautéed breakfast sausage or Portuguese sausage, or cooked and crumbled bacon
1 package (10 ounces) frozen chopped spinach, thawed (optional)
2 cups shredded sharp cheddar cheese
10 eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon onion powder
Salt and fresh ground pepper to taste


Generously butter 9 x 13 x 2-inch inch glass baking dish. Arrange bread cubes on bottom of baking dish. Sprinkle breakfast meat over bread. Squeeze excess water from spinach, sprinkle on top of meat. Sprinkle cheese on top of spinach. In a large bowl, beat together milk, eggs, mustard, onion powder, salt, and pepper; pour mixture evenly over the casserole. Bake at 300 degrees for 1 hour. Enjoy!

Wednesday, December 21, 2011

Taro Cakes


2 cups cooked, mashed taro
2 tsp. salt
1 onion (finely chopped)
1 cup flour or panko
4 tbsp. milk


Wash taro, peel and cut up. Puncture with fork before placing in pot. Add water, cover boil. Reduce heat and simmer until soft (1hr.~) Mix all ingredients together. Shape into cakes, then dip or roll in flour or panko. Fry in hot oil until golden brown. Garnish with chopped parsley and slices of tomatoes. Enjoy!

Tuesday, December 20, 2011

Nutter Butter frozen Peanut Butter Pie

Nutter Butter frozen Peanut Butter Pie (Congratulations to Laurie Coffey for her recipe. She won a gift basket from Cash 'n Carry Warehouse Maui for her entry for the "KPOA Favorite Holiday Dessert Recipe Contest". This is the last week to drop yours off at 90 Amala Pl. in Kahului.)


24 Nutter Butter Cookies (Crushed)
5 Tablespoons Butter, Melted
1 8oz Package Philadelphia Cream Cheese (Softened)
1 Cup Creamy Peanut Butter
¾ Cup Sugar
1 Tablespoon Vanilla
1 8oz Tub Cool Whip (Divided)


Mix crushed Nutter Butter, butter and press into the bottom and up side of a 9 inch Pie Pan.  Beat cream cheese, peanut butter, sugar and vanilla with mixer until well blended.  Stir in 1 ½ cup cool whip.  Pour into crust, freeze for 4 hours.  Remove from freezer 30 minutes before serving.  Top with remaining cool whip and serve.

Friday, December 16, 2011

Pork Vinha Dalhos


5 lbs Pork butt
1 C apple Cider vinegar
4 Potatoes cut into chunks
1 bottle Pickled onions
2 packages NOH Vinha Dahlos mix
5 cloves Garlic, chopped fine
Brown in bag


Put garlic, potatoes on bottom of brown in bag. Place pork butt on top of the potatoes. Pour entire bottle of picked onions on top. Mix the two packages of NOH Vinha Dalhos with the 1 cup of apple cider vinegar and pour over contents in bag. Put seal brown in bag in a pan. Pour water in the pan 1/2 way up the brown in bag. Cook at 350 degrees for 4 hours. My all time favorite! ENJOY!!!

Thursday, December 15, 2011

Vegetable Fettuccine


16 oz. fettuccine    
1/2 cup butter    
8 oz. sour cream    
16 oz. heavy cream    
16 oz. frozen broccoli    
4-6 carrots cut in thin rounds    
1/2 cup Parmesan cheese
1/4-1/3 cup butter to saute vegetables


Cook and drain noodles. Saute frozen broccoli and carrots in butter. Cook 15 min or until done. Separate some noodles, toss vegetables with noodles. In sauce pan, melt 1/2 cup butter, add sour cream and heavy cream. Stir until well blended. Stir constantly on medium heat. Mix remaining noodles. Pour sauce over noodles. (Optional to add crab meat in, at the end, when you mix in the remaining noodles.) ENJOY!

Wednesday, December 14, 2011

Fishcake Soup


1 large can chicken broth
4 fish cakes, diced
1 onion, diced
1 garlic clove, diced
1 bunch mustard cabbage, chopped
1 tub firm tofu, diced
1 tsp pepper
1 tsp garlic powder
1 package aburage, diced
1 Tbsp olive oil
Dry opae, optional


Saute onion and garlic in olive oil. Pour in chicken broth with seasonings. Add all ingredients. Simmer until mustard cabbage is done. Enjoy with or without rice. ONO!!!

Tuesday, December 13, 2011

Na Paniolo O Haleakala Cookies

MAHALO NUI LOA to MARK HOHMANN in Texas for this recipe!


2 cups Flour
½ tsp Baking Powder
1 tsp Baking Soda
½ tsp salt
1 cup white sugar
1 cup brown sugar
1 cup shortening
2 eggs
½ tsp vanilla
2 Cups Oatmeal
1 Cup Coconut (Shred/flake)
1 Cup Chopped Mac-nuts (or pecans)
6 oz of white chocolate chips


Measure first four ingredients and sift.  In large bowl mix sugars and shortening.  Add Eggs and Beat well.  Add vanilla, flour mixture and remaining ingredients and mix/stir well.  Drop by rounded teaspoonful on greased cookie sheet (space about 1.5 to 2 inches apart) and bake in pre-heated oven at 350 degrees for 8-10 minutes to desired done-ness (I like mine crunchy on da outside but chewy on da inside).

Friday, December 9, 2011

Cocoa Mochi


1 lb box Mochiko (sweet rice flour)
1 3/4 C White sugar
3 Tbsp Cocoa powder
1 Tbsp Baking soda
2 Beaten eggs
12 oz can Evaporated milk
1 can Coconut milk
1 tsp Vanilla
1/4 C Melted butter


Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Sift mochiko, sugar, cocoa and baking soda in a large mixing bowl. Add egg, milk, butter and vanilla. Mix until batter is smooth. Pour batter into prepared baking pan. Bake for 1 hour and 10 minutes. Cool completely and cut with a plastic knife. Enjoy!

Creamy Garlic Mushroom Chicken


2-3 Chicken breasts, skinned, boned, sliced
Olive oil
Italian seasonings
chopped Garlic, as little or as much as you desire
2 Tbsp finely chopped Maui or red onion
1 big can cream of mushroom soup
1 box sliced button mushrooms
1 sliced red bell pepper
Whole milk


Marinade chicken in 2 Tbsp olive oil, Italian seasonings, and as much garlic as you like. Season with salt and pepper if necessary. Allow to marinade for at least one hour to overnight. When ready to cook, heat saucepan with olive oil. Saute chicken with more garlic and sliced mushrooms until the chicken is cooked through and there is no pink in the chicken. Add cream of mushroom and milk until you have the consistency you like. Let simmer. Right before you turn off stove, throw in the bell peppers and quickly stir together for just a minute, then turn off fire. This makes sure that the bell peppers won't get mushy and overcooked. Ono with fresh hot rice, corn and kim chee.

Wednesday, December 7, 2011

Chicken Stew


2 lb boneless, skinless chicken thighs, fat removed and cut into bite size pieces
2 tablespoons salad oil
2 onions, chopped
1 small piece ginger root, sliced
2 cloves garlic, crushed
1 bunch cilantro (Chinese parsley), chopped
2 medium carrots, cut in 1-inch diagonal slices
3 potatoes, cut in 1-inch cubes
3 stalks celery, cut in 1-inch diagonal slices
2 large tomatoes, chopped
Salt and pepper to taste
2 teaspoons Worcestershire sauce


Coat chicken with flour. In a large sauce-pot, heat oil; brown chicken pieces. Remove and set aside. Add onions, ginger, and garlic; cook until onions are lightly browned. Add chicken and remaining ingredients; cover and bring to a boil. Lower heat and cook for about 45 minutes, or until potatoes are done. Enjoy with rice or crackers.

Tuesday, December 6, 2011

Spanish Rice


3 lbs hamburger
1 small onion
1 small green pepper
1 can tomato chunks
1 cup cooked rice
1/2 tsp Chili powder
1/2 tsp sugar
1/2 tsp Oregano
Salt and pepper to taste


Brown hamburger with onion and green pepper. Mix together remaining ingredients and bake at 350 degrees for 30 to 35 minutes. Enjoy! Easy and ono.

Monday, December 5, 2011

Laulau Casserole


10 cans (14-oz) Spinach
3 lbs Pork butt, cut in chunks
3 lbs Salmon, cut in chunks
1 handful Hawaiian salt


Drain 5 cans of spinach in a colander. Line 12"x16" roasting pan with 5 cans spinach. Spread salmon and pork chunks evenly over the spinach. Sprinkle generously with the Hawaiian salt. Cover with the remaining 5 cans of drained spinach. Cover tight with Heavy-duty foil. Bake at 375 degrees for 2-3 hours. Enjoy!

Thursday, December 1, 2011

Pork And Squash


2-3 lbs fresh pork chops, sliced thin
1 2-lb small Chinese long squash, peeled, cut lengthwise, then cut into 1/4" slices
1/2 round yellow union, sliced thin
1 whole red ripe tomato, halved and sliced thin
2 fresh cloves of garlic, crushed, peeled, and minced fine
1 whole bay leaf, ripped in half
2-4 Tbsp fish sauce (nuoc mam or patis)
fresh cracked black pepper to taste
1 Tbsp white vinegar
fresh cold water
oil for frying


Heat a large pot with cover. Add 2 Tbsp oil and heat til smoking. Add pork and stir fry. Brown and cook pork well done about 10-15mins on high heat. Season with pepper and bay leaf while frying. Add onions, tomato, and garlic. Continue to stir fry until vegetables are translucent and wilted. Add additional oil if needed. Add 4-6 cups of fresh water to pot, cover and bring meat to a nice boil then lower heat to simmer. Simmer til meat is tender. Add fish sauce and white vinegar to soup. Add squash to pot and cover. Cook til squash is soft. Add more pepper and patis to adjust to your taste. Enjoy with white rice.