Kristine's Perfect Cinnamon Rolls

2 tablespoons quick rise yeast (bread machine yeast)
1/3 cup sugar
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour 
1/3 cup melted butter
1 egg, beaten
2 cups hot water

Stir yeast, sugar, salt, dry milk, and 3 cups flour together.  Add butter and egg.  Add hot water to mixture and stir until smooth.  Add remaining 3 cups of flour and kneed for about 6 minutes.  Dough will be soft and a little sticky.  Cover and allow to rise until double in size (about 30 minutes).  The dough is really sticky so use cooking spray or oil to cover your hands and a flat rolling out surface.  (Cooking spray or oil are much less messy to use than flour and make clean-up a snap.)  Roll out dough into a large rectangle.  Shape into rolls or cinnamon rolls.

For cinnamon rolls, spread about 3 TBSP melted butter over rolled out dough.  Then sprinkle generously with about ¾ cup sugar and cinnamon.  Roll up and cut using thread or floss.  Place on a greased cookie sheet and cover with a towel.  Allow to rise again until double in size.   Bake at 350 for 15-20 minutes.  Frost with butter cream frosting while still hot.

Buttercream Frosting

3 cups powdered sugar
1/2 cup butter, softened
6-8 tablespoons milk or cream
1 teaspoon vanilla

Blend powdered sugar, butter, and 3 tablespoons milk in a large bowl with an electric mixer on low speed until combined well. Slowly add the rest of the milk, 1 tablespoon at a time, until creamy and smooth, but not at all runny.  Add vanilla and mix again.

Powdered Sugar Icing

2 cups powdered sugar
1 teaspoon vanilla
¼ cup half and half or milk

Mix all ingredients together in a small mixing bowl and beat until light and well mixed. 

* This recipe takes about 2 hours from start to finish.  

Sugar Cookie Bars


1 cup unsalted butter, room temperature
2 cups granualted sugar
4 large eggs
2 teaspoons vanilla extract
4 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda

In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing after each egg. Mix in vanilla.

In a seperate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (13x8x1").  The dough will be just like cookie dough - heavy and sticky - so it's best to spray your hands with a little nonstick spray and use them to mold the dough into the pan. 

Bake at 375 degrees for 10-12 minutes, until light golden brown or until a toothpick comes out clean.  Cool completely before frosting.

1/2 cup butter, softened
3 tablespoons milk
2 teaspoons vanilla
4 cups powdered sugar
A couple drops of food coloring

Combine all ingredients until well-blended. Spread on top of bars. Top if sprinkles if desired. 

Cinnamon Coffee Cake with Streusel Topping


1 stick butter, softened
3/4 cup sugar
1 teaspoon vanilla
1 egg
2 cups flour
2 teaspoons baking powder
pinch salt
3/4 cup milk

3 tablespoons butter, softened
1 tablespoon cinnamon
1/2 cup flour
1/2 cup brown sugar

5 tablespoons butter, softened
3/4 cup flour
1/2 cup packed brown sugar
1 tablespoon cinnamon

Preheat oven to 350 degrees.

In the bowl of a mixer, cream together the butter and sugar, scraping down the side occasionally. Add the vanilla and egg, mix in.

In a seperate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.

To make filling: in a small bowl, pinch together the softened butter, flour, sugar, and cinnamon until soft crumbs form.

To make topping: add the butter, flour, brown sugar, and cinnamon to a food processor and pulse until coarse crumbs form.  You can also use a pastry cutter instead.

Grease 9x9 baking pan.  Pour in 1/2 cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across top, disturbing the filling layer as little as possible. 

Sprinkle the topping over the top and press lightly so it adheres.

Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving. 

Jeannie's Cinnabon French Toast Casserole

Fill a 9x13 pan with cubed sweet or French bread. Set aside

In a big bowl mix:
6 eggs
1/2 cup sugar
2 teaspoons vanilla
3 cups milk
2 teaspoons cinnamon

Pour bread into wet ingredients and mix just until bread is wet. Pour mixture into greased pan. Bake 15 minutes @ 350 degrees.

While baking, mix topping with hands:
1 cup butter
1 cup brown sugar
1 tablespoon cinnamon

Add topping and bake for another 15 minutes.  Serve with syrup, berries, or whipped cream.  

Sheila's Kalua Pork

4 pounds pork butt
liquid smoke
Hawaian or rock salt
1 head of cabbage
6 ti leave, ribs removed or tin foil
2 cloves of garlic, minced
2 cups boiling water

Preheat oven to 350 degrees. Chop cabbage and set aside. Score pork on all sides with 1/4 inch deep slits about 1 inch apart. In a bowl, mix 2 tablespoons salt, 2 tablespoons liquid smoke, and garlic.  Rub all around pork butt. Line 9x13 pan with foil. Place 3 ti leaves length wise in the foil lined pan, then place the pork butt on top of the ti leaves. Place chopped cabbage around the sides of the pork. Place the other 3 ti leaves crosswise over the pork butt and cabbage and fold leaves to cover. Tie with string to hold them in place. Cover pan tightly with foil, and roast for 4 hours. Remove meat from roasting pan and shred.  Place cabbage and pork on serving dish.  Serve with rice, macaroni salad, broiled pineapple, and Hawaiian sweet bread. 

Lindsay's Broiled Pineapple

1 fresh pineapple
1 14 oz. can coconut milk
1/4 cup cinnamon sugar mixture

Slice pineapple into spears, lay into a dish, and pour coconut milk evenly over pineapple spears.  Sprinkle cinnamon sugar mixture and broil until pineapple looks juicy and coconut milk is bubbling.  Serve over rice or in a bowl to enjoy coconut milk. 

Lindsay's Shoyu Chicken

10-12 boneless chicken thighs
2 1/2 cups white sugar
3 1/4 cups Aloha brand soy sauce
1 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
6 dashes Worcestershire sauce
3-4 cloves fresh garlic, crushed
3-5 inches fresh ginger, peeled and crushed a bit to release flavor
1-2 tablespoons cornstarch or flour
Sesame seeds
Green onions, chopped

Combine ingredients in a large pot.  Bring to a boil, lower temperature, and cook for 20-30 minutes. Thicken with flour or cornstarch water mixture, added slowly while stirring.  Bring to a boil again.  Reduce heat, fish out ginger stalks, and pour into serving dish.  Garnish with sprinkled sesame seeds and green onions.  Serves 12.

Teriyaki Chicken

3-4 lbs boneless chicken thighs
3/4 cup white sugar
1 cup soy sauce
1/4 cup white vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1-2 dashes Worcestershire sauce
1 garlic clove, crushed
1 inch fresh ginger, peeled (or 1 1/4 teaspoons ground ginger)
Sesame seeds
Green onion

Heat oven to 350 degrees.  Put boneless chicken thighs in 9x13 pan.  Mix other ingredients with a whisk and pour over chicken.  Cover with tin foil and bake for 1 hour.  Be careful when pulling out of the oven to not spill the juices.  If using fresh ginger, take out the piece before serving.  Garnish with sesame seeds and green onion. 

Moist Sweet Cornbread

1 c. cornmeal
3 c. all-purpose flour
1⅓ c. sugar
2 Tablespoons baking powder
1 teaspoon salt
⅔ cup vegetable oil
⅓ cup. melted butter
2 Tablespoons. honey
4 eggs, beaten
2½ cups whole milk

Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
Remove from oven, serve warm with butter or honey or simply plain. It’s amazing!


1/2 stick butter, softened
6 oz. cream cheese
1 teaspoon vanilla
pinch of salt
2 cups confectioners' sugar

Beat 1/2 stick softened butter, 6 ounces softened cream cheese, 1 teaspoon vanilla, and a pinch of salt in a mixer on medium speed until creamy, 1 to 2 minutes.  Gradually beat in 2 cups confectioners' sugar on medium-low speed until smooth, then beat on medium-high until thick and fluffy, 1 to 2 more minutes.


1 stick butter, softened
2 cups confectioners' sugar
4 oz. semi-sweet chocolate, melted
2 tbsp. unsweetened cocoa powder
2 tbsp. milk
1 teaspoon vanilla

Pulse 1 stick softened butter (or cold if in Hawaii), 2 cups confectioners' sugar, 4 ounces melted semi-sweet chocolate, 2 tablespoons each unsweetened cocoa powder and milk, and 1 teaspoon vanilla in food processor until smooth.


1 1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1 stick butter, melted
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla

Whisk 1 1/4 cup flour, 1/2 teaspoon each baking powder, baking soda, salt and ground cinnamon, and 1/4 teaspoon each ground ginger and allspice in a bowl.  Whisk 1 stick melted butter, 1/2 cup each granulated sugar, light brown sugar and sour cream, 2 eggs (don't over mix eggs) and 1 teaspoon vanilla in a separate bowl until smooth.  Whisk in flour mixture until just combined.


1 cake mix
1 cup flour
1 cup sugar
1 cup liquid
1 cup sour cream
3 eggs
1 tablespoon vanilla

Mix ingredients following steps and guidelines from Karrie's cupcake recipes.  Bake according to box temperature and time.  Pretty much doubles the size of the cake made by a regular cake mix.


1/2 cup pineapple juice
1/2 cup water
3 tablespoons white vinegar
6 tablespoons sugar
2 tablespoons cornstarch

Mix all ingredients, except cornstarch, in saucepan.  Heat and add cornstarch to thicken.  Serve over panko chicken.  


3 cups confectioners' sugar
1 cup butter (cold, if living in Hawaii)
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

In a standard mixer fitted with a whisk, mix together sugar and butter.  Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

This is the best!  


1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup milk
1/2 cup cocoa powder
1 cup sugar
3/4 cup vegetable oil
1 egg
1 tsp. vanilla

Whisk 1 cup flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl.  Heat 3/4 cup of milk until hot but not boiling (about 45 seconds in microwave); pour over 1/2 cup cocoa powder in a large bowl and whisk until smooth.  Let cool slightly.  Whisk 1 cup sugar, 3/4 cup vegetable oil, 1 egg and 1 teaspoon vanilla until smooth.  Whisk in the flour mixture until just combined. Use ice cream scoop to scoop batter into cupcake liners.

Bake at 350 fro 20 minutes or until tops spring back.  Makes 12 cupcakes.


1 1/3 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla (homemade Tahitian vanilla, if possible)
1/2 cup milk

Whisk 1 1/3 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl.  Beat 1/2 cup slightly softened butter in a separate bowl with a mixer on medium-high speed until smooth, 1 minute.  Add 1 cup sugar and beat until creamy, 4 more minutes.  Beat in 2 eggs, one at a time.  Don't over beat the eggs, just enough to mix in.  Then add 2 teaspoons vanilla.  Beat in the flour mixture in three batches (1/3 mixture at a time), alternating with 1/2 cup milk total.  Beat on medium high speed until just combined.  Use ice cream scoop to scoop batter into cupcake liners.

Bake at 350 for 20 minutes or until tops spring back.  Makes 12 cupcakes.


1 4-6 lb pork shoulder or Boston butt roast
1 Tbsp liquid smoke, Hickory or Mesquite flavor
2-3 tsp red Hawaiian Sea salt (for a smaller roast, 2-3 tbsp for a larger)

Wash and pat dry the pork roast and place in the slow cooker
Pierce all over with a fork, pour the liquid smoke evenly over the roast and sprinkle liberally with the sea salt.Place the lid of the slow cooker on and set the time for 8-12 hours on low.
Check at about 8 hours for doneness. If not done, let go the full 12 hours, checking every hour.Either remove the pork from the pot and shred with a fork and return to pot or shred in the pot when its done. You can remove some of the liquid and shred then add some back in to keep the pork from drying out.


24 slices of deli honey ham
6 Slices of swiss cheese, cut into fourths
1/3 cup mayonnaise
1 tablespoon poppy seeds
1 1/2 tablespoons dijon mustard
1/2 cup butter melted
1 tablespoon Onion Powder
1/2 teaspoon worcestershire sauce
2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.

In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce.

Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.

Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.


4 large red and/or yellow potatoes cut into cubes
1 1/2 cup shell or elbow macaroni-dry
1/4 cup thinly sliced and chopped red onion
2-3 pickles chopped
2-3 green onion chopped
3 hard boiled eggs (whites chopped, set aside yolks)
1 cup frozen peas (optional)
2 celery stalks chopped (optional)
1-2 carrots chopped (optional)

Dressing Ingredients:

1 1/4 to 2 cup mayonnaise
1/2 cup Zesty Italian dressing
1 tablespoon prepared mustard
3 yolks from the boiled eggs
1 teaspoon garlic salt
Ground pepper to taste
2 tablespoon or less pickle juice (optional)
Optional herbs to taste (dill, parsley, curry powder)

Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool. While the macaroni is cooking mix the dressing in a small bowl and set aside. Once the cooked macaroni and potatoes are cool, lightly toss with the remaining ingredients. Once tossed mix in dressing. Serves 8 - 10 people.