ALOHA PIZZA
This Aloha pizza came together on accident. I had to take something to a gathering, but had no time to shop. I raided the fridge for inspiration and discovered this happy combo. -Wendy Huffman, Bloomington, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 pieces.
Number Of Ingredients 5
Steps:
- Unroll crescent dough into a greased 13x9-in. baking pan; seal seams and perforations. Bake at 375° until golden brown, 6-8 minutes., Spread sauce over crust. Top with chicken, pineapple and cheese. Bake until cheese is melted, 12-15 minutes longer.
Nutrition Facts : Calories 351 calories, Fat 18g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 985mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 0 fiber), Protein 15g protein.
ALOHA CHIPPERS
Got this recipe from a woman my husband works with. These are soooo good! I can't eat just one so don't make them very often. But oh so addicting!
Provided by Cheesehead
Categories Dessert
Time 45m
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Line cookie sheets with parchment paper. Combine butter, sugars, flour, baking soda and salt. Mix in vanilla, egg and rum. Stir in chocolate chips, white chocolate chips and the nuts and 1/2 cup coconut. Drop cookies by teaspoonsfuls about 2 inches apart on the cookie shees. Sprinkle coconut on top. Bake 8-10 minutes until just firm in the center.
Nutrition Facts : Calories 141.9, Fat 9, SaturatedFat 5.1, Cholesterol 15.5, Sodium 67.2, Carbohydrate 14.6, Fiber 0.9, Sugar 9.8, Protein 1.6
ALOHA CHIPPERS
By the editors of Consumer Guide: The Treasury of Creative Cooking (1992)
Provided by Ana Santiago
Categories Cookies
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper or leave ungreased.
- 2. Cream butter, sugars, egg, rum, vanilla, baking soda and salt in large bowl until light and fluffy.
- 3. Blend in flour until dough is smooth and stiff.
- 4. Stir in semisweet and white chocolate chips, 1/2 the coconut and macadamia nuts.
- 5. Drop dough by teaspoonfuls 2 inches apart onto cookie sheets. Sprinkle tops with additional coconut.
- 6. Bake 8-10 minutes or until firm in center. Do not overbake. Remove to wire racks to cool.
ALOHA CHICKEN BURGERS
This tasty sandwich is like a luau on a bun!
Provided by Chris McDaniel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
- While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
- To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Nutrition Facts : Calories 668 calories, Carbohydrate 40.7 g, Cholesterol 128.6 mg, Fat 35.4 g, Fiber 2.7 g, Protein 45.8 g, SaturatedFat 13.5 g, Sodium 3972 mg, Sugar 12.7 g
CHEWY TRIPLE CHIPPERS
This is the cookie that has made me sort-of...slightly....kind-of famous. :) Co-workers always ask for the recipe and guests at my home never believe that they are home-baked because they are so nice and puffy but still flavorful, soft and chewy. I sent these to my husband many many times while he has been overseas. After we have moved to a new duty station, his former shipmates have gone so far as to email him and ask if I can send them a care package with "those" cookies. I consider that a huge compliment since by the time they get them they are over a week old! :) I would ask that you please follow the directions exactly, including the chill time. It is what guarantees a puffier, tender cookie. I have included the chill time in the preparation.
Provided by shimmerchk
Categories Dessert
Time 8h15m
Yield 2 1/2 dozen
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together flour, salt, baking soda and baking powder;set aside.
- In a large mixing bowl, cream together butter, peanut butter, white and brown sugars.
- Mix until creamy and light.
- (I have always done this by hand) Add vanilla and add eggs one at a time, mixing well after each addition.
- Beat in corn syrup and cream.
- Add flour mixture in small batches, stirring it into the creamed mixture with a wooden spoon until well combined, but try not to overmix.
- The mixture will become quite thick, and when you are down to the last cup of flour you may want to use your hands to mix if it is too difficult with the spoon.
- Fold in semisweet, milk and peanut butter chips with the wooden spoon or by hand.
- Cover with plastic wrap and refrigerate overnight preferably, or AT LEAST 4 hours.
- To bake cookies: Preheat oven to 325 degrees.
- Line cookie sheets with Silpat or parchment paper.
- (Do not use dark colored/coated cookie sheets! Silver aluminum ones work best) Using a cookie scoop or medium ice cream scoop, scoop out balls of dough and place on lined cookie sheet.
- Slightly press down the top of each scoop of dough.
- These cookies do not spread a lot, so you don't want them to be too tall or too flat before baking.
- Bake for 12-15 minutes or until cookie is golden brown around the edges and bottom is firm but golden.
- They will seem to be not quite done in the middle at first, but this is from the corn syrup which will firm up as it cools, leaving a nice soft and chewy center.
- Let the cookies cool for 2-3 minutes on the cookie sheet before removing to a cooling rack to cool completely.
- Before baking more batches, make sure cookie sheets have completely cooled before adding new scoops of dough.
- Enjoy!
Nutrition Facts : Calories 3070.4, Fat 129.2, SaturatedFat 63.9, Cholesterol 264.8, Sodium 2029.2, Carbohydrate 437.2, Fiber 17.4, Sugar 272.3, Protein 57
OATMEAL COCONUT FUN CHIPPERS
I wanted to make a chocolate chip cookie that was outside of the norm, and this is it. Coconut and oats combined with chocolate make this just my cup of tea. Recipe courtesy of Pillsbury Cookies Brownies and Bars. YUM!
Provided by AmyZoe
Categories < 30 Mins
Time 28m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375.
- In large bowl, beat brown sugar and butter until light and fluffy.
- Add milk, vanilla, and eggs and blend well.
- Lightly spoon flour into measuring cup and level off.
- Stir in flour, baking powder, baking soda, and salt and mix well.
- Stir in oats, coconut, and chocolate chips.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake at 375 for 9 to 13 minutes or until light golden brown.
- Cool 1 minute and remove from cookie sheets.
- Cool completely.
Nutrition Facts : Calories 135.1, Fat 7, SaturatedFat 4.5, Cholesterol 18, Sodium 106, Carbohydrate 17.4, Fiber 1.1, Sugar 9.8, Protein 1.7
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