Hawaiian Haystacks (or Chinese Sundaes)

Hawaiian Haystacks (or Chinese Sundaes)
3 T butter
1/2 onion, finely chopped
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, finely minced
1/4 c flour
2 c milk
1 c chicken broth
1 t salt
1/2 t pepper
rice
Optional toppings:
shredded coconut
slivered almond
Cheddar cheese
celery
green onions
mushrooms
tomatoes
olives
mandarin oranges
peas
pineapple
chow mein noodles
water chestnuts

1. In a large pan, melt butter over medium heat.
2. Add onion and chicken and cook until onions are soft and chicken is cooked through, about 5-6 minutes.
3. Add the garlic and stir until fragrant, about a minute.
4. Sprinkle the flour into the pan and stir to combine; cook for a minute and then slowly whisk in the milk and chicken broth.
5. Cook, stirring constantly, until sauce comes to a simmer and then add the salt and pepper. Continue simmering, stirring frequently, until the sauce has thickened, about 5-8 minutes.
6. Serve over rice, topped with toppings of your choice.

Coconut Cream Pie

Coconut Cream Pie
2 prebaked 9" pie crusts
2 1/4 c milk, separated
1 c sugar, separated
3 eggs, separated
1/4 c cornstarch
1 t vanilla
1 3/4 c toasted coconut, plus more if desired
1 T butter

1. In a medium pot, whisk together 2 cups of milk and 3/4 cup sugar; heat over medium heat until simmering.
2. In a small bowl, beat egg yolks together and reserve the whites; temper the yolks with a little bit of the hot milk and then whisk them into the pot of milk.
3. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup of milk to make a slurry; whisk the slurry into the pot of milk.
4. Bring the milk mixture up to a boil and then reduce to a simmer; cook, stirring constantly, until the filling is thick, about 4-6 minutes.

5. Fold in vanilla, coconut, and butter, and mix well. Pour filling into pie crusts and cool completely.
6. Preheat oven to 400*.
7. Whip egg whites until soft peaks form; add the remaining 1/4 cup of sugar and whip until stiff peaks form. Spread over pies and bake for about 3-4 minutes, until meringue is golden brown.

Toasted Coconut

Toasted Coconut
shredded coconut

1. Preheat oven to 350*.
2. Place desired amount of coconut on a cookie sheet in an even layer.
3. Bake for 10-15 minutes, stirring a few times, until golden brown.

Sausage Pesto Pasta

Sausage Pesto Pasta
3-4 c uncooked rotini
1 lb Italian sausage
1- 8 oz jar pesto
1/4 c water
1/4 c Parmesan cheese

1. Cook and drain rotini and set aside.
2. Place the same pot over medium heat and cook sausage, stirring occasionally, until browned; drain.
3. Stir pesto, water, and pasta into sausage; cover and cook until heated through.
4. Sprinkle with cheese and serve.

Fruit Dip

You will never make another fruit dip after you try this one! (Thank you, Paula Deen!)

Fruit Dip
1- 8 oz pkg [light] cream cheese, softened
1 c powdered sugar
1 c heavy whipping cream
1/4 c granulated sugar
1 lemon, zested and juiced
fruit juice, preferably pineapple or orange

1. Whip cream cheese and powdered sugar together.
2. In a separate [chilled] bowl, whip cream and sugar until soft peaks form.
3. Combine cream cheese, whipped cream, lemon zest and juice, and enough fruit juice to achieve desired consistency.
Serve chilled.

Shishkabobs

Shishkabobs
1 1/2 - 2 lb boneless sirloin or top round beef steak, cut into 1/2"  strips
1/2 c soy sauce
2 T canola oil
3 T honey
2 cloves garlic, crushed
1 T fresh grated ginger (1-2 large fingers)
sliced vegetables, opt
wood skewers

1. Mix all ingredients and place in a large ziploc bag in the fridge for at least 3 hours.
2. Preheat oven to 350* and line a baking sheet with foil.
3. Thread beef on to skewers and discard marinade; place skewers on baking sheet and bake for 20 minutes, turning halfway through cooking time.

Nana's Meatloaf

This is my Nana's meatloaf recipe.
Nana's Meatloaf
3 lb ground beef
1/2 lb ground pork
1/2 onion, grated
2 cloves garlic, minced
20 low-sodium saltine crackers, finely crushed
2 eggs
1/2 c milk
salt and pepper, to taste
ketchup

1. Preheat oven to 350* and grease two loaf pans.
2. Mix all ingredients in a large bowl and press in to pans; flatten and spread ketchup on top with a fork.
3. Bake for 75-90 minutes.