Easy Smores Pies submitted by Michelle LaMotte Johnston

3/4 C Sour Cream
6 mini Graham Cracker pie crusts
3/4 C milk chocolate chips
1 1/2 C mini marshmallows
Spoon 2 T sour cream into each crust, spreding evenly on bottom, sprinkle 2 T chocolate chips over sour cream, sprinkle 1/4 C marshmallows over chocolate chips.
Preheat grill to medium-low.  Place pies on grill cover with 13X9 metal cake pan until marshmallows and chocolate are melted, checking frequently, about 5 minutes.  Serve hot.

Bock Bean Bitessubmitted by Michelle LaMotte Johnston

1 C chunky salsa
1 C refried beans
1/4 C bock beer or dark lager
2 T canned minced chilies
2 T chopped fresh cilantro
... 1/2 t ground cumin
3 large (10 in) flour tortillas
1 C shredded Mexican cheese blend
Pour salsa into strainer, let drain at least 20 minutes
Meanwhile combine refried beans, beer , chilies, cilantro and cumin in small bowl; mix well.  Preheat oven to 400 degrees.  Spray baking sheet lightly with nonstick cooking spray; set aside.
Cut each tortilla into 2.. 1/2 inch circles, using round cookie cutter (9 to 10 circles per torilla).  Spread each tortilla circle with refried bean mixture, leaving 1/4 in around edge.  Top each with heaping teaspoonful salsa; sprinkle with about 1 t cheese.
Place tortillas on prepared baking sheet.  Bake about 7 minutes or until torillas are golden brown.

Sweet & Tasty Hawaiian Sandwich submitted by Michelle LaMotte Johnston

1/2 C Pineapple preserves
1 T Dijon mustard
1 round loaf (16 oz) Hawaiin Bread
8 oz brick cheese, thinly sliced
8 oz thinly sliced deli ham
... Olive oil
Combine preserves and mustard in small bowl; mix well.  Using bread pan as quide, cut bread in half horizontally.  Pull out abd discard center from bread top, leaving 1 inch shell.  Spread preserves mixture on bottom half of bread.  Layer with cheese and ham; close sandwich with top half of bread.  Brush outsides of sandwich lightly with olive oil.
Place large non-stick skillet over medium heat until hot.  Add sandwich; press down lightly with spatula or weigh down with small plate.  Cook sandwich 4 to 5 minutes per side or until cheese melts and sandwich is golden brown.  Cut into wedges.

Flavored Butters for Corn on the Cob submitted by Michelle LaMotte Johnston

Avocado Butter: Mash 1 small ripe avocado.  Season with Chili powder, salt, black pepper, a pinch of cumin, and a dash of lime juice.
Bacon Butter: Beat 1/4 C unsalted butter until creamy.  Beat in some minced cooked bacon, a pinch of red pepper flakes, to taste.  Use immediately or shape into a block and chill until firm.
Herb Butter:  Beat 1/4 ...C unsalted butter until creamy.  Beat in your favorite herbs, minced, such as thyme, chives, savory, oregano, or italian parsley, and salt and pepper to taste.  Use Immediately or shape into a block and chill until firm.

Spam musubi submitted by Mary Weeks-Cleveland

This is how I made it today, everyone makes it a little different (:

1 can of Spam (I use low sodium)
2 servings of cooked white rice
1 pack of sushi nori (dried seaweed)
3 table spoons of vinegar
3 table spoons of sugar

Sweet and spicy dipping sauce
1/4 cup yoshida's teriyaki marinade
Red pepper flakes (at your discretion ;)
Garlic (to taste) (I prefer minced)
Dried onions or onion powder (to taste)

First cook the rice, making sure not to keep checking on it or stir (makes it gummy) when the rice is almost cooked add vinegar and sugar (lightly fluff rice) remove from heat and keep covered til ready to use

Sauté slices of spam in a tablespoon or so oil or butter season the spam If you want to try new things or experiment :)

Create dipping sauce by reducing the yoshidas, garlic, red pepper and onions to carmelize it to the consistency of thick barbecue sauce.

Find a musubi mold or a small plastic container roughly the size of the spam-
A musubi mold may be found online or at an Asian grocery store... I just use a rubbermaid dish :)
Place a few tablespoons or more rice in the mold or container (depending on if you want a thin or thick musubi )

use the container to shape the rice smashing and compacting it into the bottom of the dish
(think play-do)

When you have the rice as compacted as much as possible place it on top of the cooked spam slice (carefully)

Place the spam and rice onto a two or three inch wide strip of sushi nori, spread the sauce on the exposed sides to use as kind of a tasty glue-will be sticky!

Pull up the sushi nori like you're wrapping a present- tightly to hold the musubi together.
Eat now or wrap tightly in plastic wrap to prevent it from falling apart-

Spam musubi travels well and is a perfect beach food.

This recipe is challenging and can be messy and frustrating but is fun at the same time and my kids love it! This was the first local food I learned how to cook in Hawaii! Hope you enjoy :)

chicken Pot Pie submitted by Susan Poole

Chicken Pot Pie
Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts...

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Ok first off I usual boil the chicken breasts in veg stock/chicken stock then cube them.  Second, I get a frozen bag of mixed carrots,peas,corn, green beans and cook that seperate.  I don't do a top crust (so I only use 1 pie crust) and I don't add celery/celery seed, still comes out super yummy :)  Even my 10 yr old eats this (veggies included, which for her is saying A LOT!

Evil turkey submitted by Noelle Paul-Crabtree

EVIL TURKEY

Ingredients

* 1 onion, chopped
* 1 (12 ounce) jar roasted red peppers, drained and chopped
* 1 cup whiskey
* 1/2 cup minced garlic
* 1 (22 pound) whole turkey, neck and giblets removed
* 1 (7 ounce) can chipotle chilies in adobo sauce
* roasting bag for a large turkey





Directions

1. Preheat an oven to 325 degrees F (165 degrees C).
2. Stir together the onion, roasted red peppers, whiskey, and garlic and place this mixture inside the cavity of the bird. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub half of the chipotles on the outside of the turkey, and place the rest inside the bird cavity. Place turkey in a roasting bag; close the bag according to the bag directions, and place onto a roasting pan.
3. Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, and allow to rest in a warm area 10 to 15 minutes before slicing.