Select Page
Hawaiian Slow Cooker Kalua Pork

Hawaiian Slow Cooker Kalua Pork

by | Mar 3, 2018 | Hawaiian Recipes, Large Group Cooking, Main DIsh

1
2
3
4
5
6

Slow Cooker Kalua Pork

Slow cooker Kalua Pork is a quick and easy wonderful foundation for your family meal plan.  Combine it with my Hawaiian Beach Club Coleslaw for fantastic sandwiches.  Or enjoy it with my Maui Mango Barbecue sauce (coming this week).  It’s also an outta this world topping for a fabulous Kalua pork pizza with Maui Mango Barbecue sauce, pineapple tidbits and onions (also coming this week).  All wonderful, easy dishes for your family.

It’s also a great easy dish for a large group activity.

Want a luau with minimal work?  This is just what you’re looking for.  It doesn’t get much easier than this slow cooker Kalua  Pork.  It’s as close to the real thing as you’re going to get without buying a La Caja China (Which I have and love! More about cooking a pig in a La Caja China here) or digging a pit in your back yard.  Note: Another option you’re cooking for a larger crowd is this easy pulled pork for a crowd recipe

As you’ve probably guessed by now, I love, love, love make-ahead dishes that hold and re-heat well.  We like to entertain quite a bit and one of my cardinal rules (and it should be yours too!) when having company is to do as little at the last minute as possible. I generally plan to have only one dish on the menu which requires any last minute attention.   If I’m very familiar with the recipes, at most I’ll allow for 2 last minute dishes.  Anything more than that is just inviting stress and sub-optimal results.  And we all have enough stress without adding any self-imposed to the pile.

Before we jump in to the cooking let me tell you a bit about this recipe.   Kālua (pron. Kah-loo-a) is a Hawaiian word meaning to cook in an underground oven.  Kalua is a traditional Hawaiian cooking method utilizing an underground oven called an imu.   The word Kalua is also used to describe food cooked in this manner, such as kālua pig, a common luau or family gathering main dish.  Here’s an emu cooking a pig for a family gathering.

 

Slow Cooker Kalua Pork

The general method for cooking kālua pig in an emu consists of first digging a large pit and lining it with banana or ti leaves.  The leaves  insulate the pig, facilitating the steaming process, and adding flavor.  Next, ever abundant lava rocks are heated over an open flame until they are extremely hot.  These rocks are then placed in the pit.  Finally, a whole dressed pig is seasoned with Hawaiian sea salt and placed in the pit.  It’s covered with more banana or ti leaves, soil and hot lava rocks and left to cook approximately 8 hours.

Besides being roasted whole in an emu (which we’re not going to do, thank you very much), several things characterize kālua pig: 1) the  red Hawaiian salt seasoning, 2) the banana or ti leaves and 3) a slightly smoky flavor.

While you can certainly substitute Kosher salt, the red salt is fun and can be easily purchased here.  Since we’re trying to make this easy, we can manage a fabulous kālua pig without the banana or ti leaves.  We’ll mimic the smoky flavor with a bit of liquid smoke.  By the way, my kālua pig is cooking while we speak and I WISH YOU COULD SMELL IT.   Better yet, make one for yourself.  It’s incredibly easy and the meat, which falls off the bone, and is very tender and moist, with a slightly salty, smoky flavor that is just delicious.

 

Sold yet?   Great, let’s get started, shall we!

You’ll want to use a 4-6 pound Boston Butt roast like this one for the family-size recipe – or get a 9-10 pound roast if you’re cooking pulled pork for a crowd.

Begin by piercing your roast all over with a knife or fork. This enables the flavor from the salt and liquid smoke to penetrate the roast. Traditional Kaula pork is seasoned with red Hawaiian sea salt.  We always pick up a bag of this salt when we go to Hawaii on vacation, but you can save some money by taking a virtual romantic Hawaiian vacation here and purchasing the salt on-line here.

If you’re cooking a 4-6 pound roast, use 1 tablespoon red Hawaiian sea salt.  Here’s the roast with 1 tablespoon of the salt rubbed on top.

If you’re cooking a 9-10 pound roast, use 2 tablespoons red Hawaiian sea salt.

You can see it a bit better here.  I know this looks like a lot of salt – but trust me you’ll want to use the full amount of salt.   We’ll also be adding more later.  That’s ok.  This is the only seasoning this large cut of meat gets.  It’s also what makes the difference between an OK result and a GREAT result.

Next, put your roast in the slow cooker, fat side up.  Pour 1 tablespoon liquid smoke over the top of a 4 – 6 pound roast (and 2 tablespoons for a 9 – 10 pound roast).   Put the cover on the slow cooker and set to LOW. There is no extra liquid needed with the roast since it’s cooking low and slow

A 4-6 pound roast will be fall-apart tender after 7-8 hours on LOW.

It will take a 9 pound roast about 12 hours on LOW to cook to the point that it is fall-apart tender.  It will become fork tender after 10 hours, but you want those extra couple hours to make it shreddable.    NOTE:  Many slow cookers will only stay on for 10 hours on LOW.   You may need to set an alarm to remind yourself to re-set the slow cooker for another 2 hours on the LOW setting if it’s going to turn off after 10 hours.

Once your roast is fall-apart fork tender, remove it to a cutting board to shred.  Pour the liquid from the slow cooker into a fat separator and set aside.  Shred the roast.  Once your roast is shredded mix in at least 1/2 cup of the defatted the juice to keep it moist.  Serve immediately or return to the slow cooker to hold, covered, up to 2 hours on LOW setting.  NOTE:  If you’re going to hold for later serving, MAKE SURE TO reserve the remaining juice to add when you’re reheating it.

 Just look at how juicy this pork looks.  It’s loaded with flavor!

Slow Cooker Hawaiian Kalua Pork
 It’s fantastic with this Maui Mango Barbecue Sauce!  Stay tuned – recipe coming later this week…
Slow Cooker Hawaiian Kalua Pork
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Pin for Later

Tropical Summer Salad

Or Make Now

Family Size

 

Hawaiian Kalua Pork
Print
Hawaiian Style Slow Cooker Kalua Pork - Family Size
Prep Time
10 mins
 
This recipe is very easy to make with little effort. It turns out perfect every time and the smell while it's cooking will drive you wild! Don’t skimp on the salt. This is all the seasoning the roast gets and it makes the difference between good pulled pork and GREAT pulled pork. A 5.25 pound raw pork butt roast cooked down to 48 ounces after the fat cap is removed for serving. This is 16 servings of 3 ounces each.
Course: Main Course
Servings: 16 servings
Author: Betsy Edwards
Ingredients
  • 1 (4 - 6 pound) pork shoulder or Boston butt roast
  • 1 tablespoon liquid smoke Hickory or Mesquite flavor
  • 1 tablespoon red Hawaiian sea salt
  • 1 teaspoon kosher salt (OR 1/2 teaspoon table salt)
Instructions

  1. Pierce roast all over with a knife, then sprinkle the sea salt evenly all over the roast. Place the roast in the slow cooker, fat side UP. Then pour liquid smoke over roast.

  2. Cook, covered, on LOW for 7- 8 hours.
  3. When roast is fall-apart fork tender, gently remove most of the fat cap with tongs and discard.
  4. Gently remove roast from pot to a large bowl and shred with a fork.

  5. Season with 1 teaspoon kosher salt (OR 1/2 teaspoon table salt).

  6. Pour the juices from the slow cooker through a strainer into a fat separator. Add ½ cup of the separated juice back in.
  7. You can either just return the roast to the slow cooker to serve immediately.
MAKE AHEAD NOTE: Pulled pork will keep up to 3 days, bagged and refrigerated or up to 2 months, frozen in a heavy duty freezer bag.
  1. When ready to serve, pulled pork can be returned to slow cooker and held on LOW setting for up to 2 hours.

Large Group

 

Slow Cooker Kalua Pork
Print
Hawaiian Style Slow Cooker Kalua Pork - For a Crowd of 30
Prep Time
10 mins
 
This recipe is very easy to make with little effort. It turns out perfect every time and the smell while it's cooking will drive you wild! Don’t skimp on the salt. This is all the seasoning the roast gets and it makes the difference between good pulled pork and GREAT pulled pork. A 9 pound raw pork butt roast cooked down to 85 ounces after the fat cap is removed for serving. This is 28 servings of 3 ounces each. Plan on it serving 25 - 30.
Course: Main Course
Cuisine: Cooking for a Crowd
Servings: 30 people
Author: Betsy Edwards
Ingredients
  • 1 (9 pound) pork shoulder or Boston butt roast
  • 2 tablespoons liquid smoke Hickory or Mesquite flavor
  • 2 tablespoons red Hawaiian sea salt
  • 2 teaspoons kosher salt OR 1 teaspoon table salt
Instructions
  1. Pierce roast all over with a knife, then sprinkle the sea salt evenly all over the roast. Place the roast in the slow cooker, fat side UP. Then pour liquid smoke over roast.
  2. Cook, covered, on LOW for 10 - 12 hours.
  3. When roast is fall-apart fork tender, gently remove most of the fat cap with tongs and discard.
  4. Gently remove roast from pot to a large bowl and shred with a fork.
  5. Season with 1 teaspoon kosher salt (OR 1/2 teaspoon table salt).
  6. Pour the juices from the slow cooker through a strainer into a fat separator. Add ½ cup of the separated juice back in.
  7. You can either just return the roast to the slow cooker to serve immediately.
MAKE AHEAD NOTE: Pulled pork will keep up to 3 days, bagged and refrigerated or up to 2 months, frozen in a heavy duty freezer bag.
  1. When ready to serve, pulled pork can be returned to slow cooker and held on LOW setting for up to 2 hours.

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

Hawaiian Passion Fruit Bars

Hawaiian Passion Fruit Bars

by | Sep 6, 2017 | Dessert, Hawaiian Recipes, Large Group Cooking

1
2
3
4
5
6

Hawaiian Passion Fruit Bars

passion fruit bars

Raise your hands if you like lemon bars.

Me too!

But some people find them a bit too tart for their dessert tastes.  Welcome to the solution.  Passion Fruit Bars are still a tangy treat – but the sweet kick from the passion fruit juice off-sets the tang wonderfully and it all goes perfectly with the buttery shortbread crust!

In case you’ve never seen one, this is a passion fruit.  (They’re also called Lilikoi (pron. lily-koi).  I’ve always thought that was a pretty word.)

passion fruit bars

 

You can remove the pulp and seeds and make a WONDERFUL tasting puree.

passion fruit bars

….or you can buy it here if you don’t happen to have any growing in your backyard.

Purchase Passion Fruit Concentrate Here

The base is a super-crispy buttery crust that I also used for my Pineapple Cheesecake Bars.  It comes together in a snap and doesn’t require any chilling. It’s sturdy, sets easily, cuts cleanly and makes the perfect filling-to-crust ratio.

passion fruit bars

Pin for Later

passion fruit bars

Or Make Now

Family Size

 

Passion Fruit Bars
Print
Passion Fruit Bars - Family Size Version
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Cut in 3 rows by 6 rows to serve 18.  

An AlohaDreams.com recipe

Course: Dessert
Servings: 18 servings
Author: Betsy Edwards
Ingredients
For the Shortbread Base:
  • 1 cup all-purpose flour (4.25 ounces or 120 grams) spoon into measuring cup
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter (1 stick, melted and slightly cooled)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
For the Filling:
  • 8 large eggs
  • 2 1/3 cups granulated sugar (increase sugar to 2 2/3 cups if using passion fruit concentrate)
  • 1 1/2 cups passion fruit puree
  • 1/2 cup all-purpose flour
Instructions
For the Shortbread Base:

  1. Preheat oven to 350 degrees. Line the bottom and sides of a 9 x 13 baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to lift later. Set aside.

  2. In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan.

  3. Bake at 350 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the passion fruit filling.

For the Filling:
  1. In a large bowl, whisk together the eggs, granulated sugar, and passion fruit puree. Sift the flour into the egg mixture. Whisk until combined.
  2. When the crust is done baking, slide the rack half-way out of the oven. Pour the filling over the hot crust and return it to the oven. Reduce temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when the pan is tapped.
  3. Remove the pan from the oven and let cool until it reaches room temperature, then refrigerate to get cold before cutting.
MAKE AHEAD NOTE: Can be stored in an airtight container in the refrigerator for up to 1 week.
  1. When ready to serve, remove the bars from the pan using the parchment or foil to lift. Cut into 3 rows by 6 rows for 18 bars, wiping the knife between cuts. Sprinkle the top with powdered sugar and serving.

 

Large Group

 

Passion Fruit Bars
Print
Passion Fruit Bars
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Cut into 4 rows by 6 rows to make 24 bars.

An AlohaDreams.com recipe

Course: Dessert
Servings: 24 servings
Author: Betsy Edwards
Ingredients
For the Shortbread base
  • 3 cups all-purpose bleached flour (12.75 ounces or 360 gram) Spoon into measuring cup to measure
  • 3/4 cup granulated sugar
  • 1 1/2 cup unsalted butter (2 1/2 sticks, melted)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
For the Filling:
  • 16 large eggs
  • 4 2/3 cups granulated sugar (increase sugar to 5 cups if using passion fruit concentrate)
  • 3 cups passion fruit puree (24 fl. ounces)
  • 1 cup all-purpose flour
Special Equipment
  • 1 (13 x 18) half sheet baking pan
Instructions
For the Shortbread Base:

  1. Preheat oven to 350 degrees. Line the bottom and sides of 13 x 18 inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to lift later. Set aside.

  2. In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan.

  3. Bake at 350 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the passion fruit filling.

For the Filling:
  1. In a large bowl, whisk together the eggs, granulated sugar, and passion fruit puree. Sift the flour into the egg mixture. Whisk until combined.
  2. When the crust is done baking, slide the rack half-way out of the oven. Pour the filling over the hot crust and return it to the oven. Reduce temperature to 325 F and bake for 25-30 minutes. It’s done when the center barely jiggles when the pan is tapped.
  3. Remove the pan from the oven and let cool until it reaches room temperature, then refrigerate to get cold before cutting.
MAKE AHEAD NOTE: Can be stored in an airtight container in the refrigerator for up to 1 week.

  1. When ready to serve, remove the bars from the pan using the parchment or foil to lift. Cut into 4 rows by 6 rows for 24 bars, wiping the knife between cuts. Sprinkle the top with powdered sugar and serving.

 

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

Beach Baby Pudding Cups

Beach Baby Pudding Cups

by | Sep 5, 2017 | Dessert, Hawaiian Recipes, Large Group Cooking

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

1
2
3
4
5
6

Beach Baby Pudding Cups

Beach Baby Pudding Cups

Aren’t these darling?

These Beach Baby Coconut Pudding Cups are everything great about the islands: creamy coconut pudding, sweet juicy pineapple and the “sand” is crushed Golden Oreo’s.  I’ve made them multiple times for kids and the kids LOVE ‘EM (not to mention the adults).  You will too since they are so easy to make.  They are one of the 6 different desserts we’re having at our luau this weekend, including Hawaiian Pineapple Cheesecake Bars and Maui Flip Flops !!

How fun is that??

If you’ve seen recipes calling for an Oreo cookie crust you may have been like me and wondered if the recipe called for the whole cookie or just the 2 outside cookie “shells” without the creamy filling.  And the answer is…..the whole cookie!  Simply put the entire cookie in the food processor.  Pulse it until it’s the consistency of sand.

Beach Baby Pudding Cups

These taste best if made the same day. But you can make them the night before if you’re stretched for time.

Go for it even if you’re not having a luau. The kids EVERYONE will love them!

Beach Baby Pudding Cups

Pin for Later

Pineapple Cheesecake Bars

Or Make Now

Family Size

 

4 from 1 vote
Beach Baby Pudding Cups
Print
Beach Baby Pudding Cups - Family Size
Prep Time
30 mins
 

Makes approximately 12 servings.

An AlohaDreams.com recipe.

Course: Dessert
Servings: 10 servings
Ingredients
  • 1/2 (4 ounces) package cream cheese bar , softened
  • 1 tablespoon butter , softened
  • 1/4 cup powdered sugar
  • 4 ounces Cool Whip topping
  • 1 (3 ounce) box JELL-O coconut cream pudding mix (vanilla works too)
  • 1/4 cup milk
  • 1 cup crushed pineapple in juice , drained very well.
  • 1/2 (1 pound 3.1 ounce) package Golden Oreos
Special Equipment
  • 12 paper drink umbrellas
  • 12 (9 ounce) plastic tumblers
Instructions

  1. Set out cream cheese and butter to soften. (Aloha Tip: to use immediately, you can soften the cream cheese by completely unwrapping it, placing in a microwave safe bowl and microwaving it for 10 seconds. You can do the same with the butter).

  2. Put complete Oreo cookie (both cookie and fillinin the food processor and blend using pluses until they are the texture of sand. Set aside.
  3. In a medium bowl combine cream cheese, butter, and powdered sugar with mixer. Fold in Cool Whip until well combined. In a separate bowl mix pudding mix and milk with a whisk. When well combined, add pudding to cream cheese mixture. Spoon the pudding cream cheese mixture into a 1 gallon bag. Place bag in a bowl and refrigerate for 15 minutes to get thicker.
  4. Drain the pineapple in a strainer for 10 minutes, pressing down to remove the extra juice).
MAKE AHEAD NOTE: Can be made to this point up to 1 day ahead. Cover the Oreo crumbs and refrigerate the pineapple and cream cheese mixtures each in a separate covered container.
  1. To assemble, place several tablespoons of Oreo crumbs in each tumbler. Cut off the corner of the baggie containing the pudding mixture. Add about ½ inch of the cream cheese pudding mixture to each tumbler. Gently tap the tumblers on the counter to displace any air bubbles if necessary. Add a layer of the crushed pineapple. Add another layer of several more tablespoons of Oreo Crumbs. Add a second half-inch layer of the pudding mixture followed with a second layer of the crushed pineapple. Top off with a layer of Oreo crumbs and a drink umbrella.
  2. Refrigerate until ready to serve. Best made the same day but can be made the day before.

 

Large Group

 

4 from 1 vote
Beach Baby Pudding Cups
Print
Beach Baby Pudding Cups - Large Group
Prep Time
1 hr
Total Time
1 hr
 

A real kid pleaser for your next party or family dinner.  

An AlohaDreams.com recipe.

Course: Dessert
Servings: 28 servings
Author: Betsy Edwards
Ingredients
  • 2 (8 ounce) cream cheese bars , softened
  • ¼ cup butter , softened
  • ½ cup powdered sugar
  • 2 containers - 1 (8 ounce) container, 1 (12 ounce) Cool Whip topping
  • 1 (3 ounce) box JELL-O coconut cream pudding mix (vanilla works too)
  • 1/4 cup milk
  • 1 (20 ounce) can crushed pineapple in juice , drained very well.
  • 1 (1 pound 3.1 ounce) package Golden Oreos
Special Equipment
  • 28 paper drink umbrellas
  • 28 (9 ounce) plastic tumblers
Instructions

  1. Set out cream cheese and butter to soften. (Aloha Tip: to use immediately, you can soften the cream cheese by completely unwrapping it, placing in a microwave safe bowl and microwaving it for 10 seconds. You can do the same with the butter.)

  2. Put complete Oreo cookie (both cookie and filling) in the food processor and blend using pluses until they are the texture of sand. Set aside.

  3. In a medium bowl combine cream cheese, butter, and powdered sugar with mixer. Fold in Cool Whip until well combined. In a separate bowl mix pudding mix and milk with a whisk. When well combined, add pudding to cream cheese mixture. Spoon the pudding cream cheese mixture into a 1 gallon bag. Place bag in a bowl and refrigerate for 15 minutes to get thicker.

  4. Drain the pineapple in a strainer for 10 minutes, pressing down to remove the extra juice).

  5. MAKE AHEAD NOTE: Can be made to this point up to 1 day ahead. Cover the Oreo crumbs and refrigerate the pineapple and cream cheese mixtures each in a separate covered container.

  6. To assemble, place several tablespoons of Oreo crumbs in each tumbler. Cut off the corner of the baggie containing the pudding mixture. Add about ½ inch of the cream cheese pudding mixture to each tumbler. Gently tap the tumblers on the counter to displace any air bubbles if necessary. Add a thin layer of the crushed pineapple. Add another thin layer of Oreo Crumbs. Add a second thin layer of the pudding mixture followed with a second thin layer of the crushed pineapple. Top off with a sprinkling of the Oreo crumbs and a drink umbrella.

  7. Refrigerate until ready to serve.  Best made the same day, but can be made the night before.

 

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

Hawaiian Pineapple Cheesecake Bars

Hawaiian Pineapple Cheesecake Bars

by | Sep 4, 2017 | Dessert, Hawaiian Recipes, Large Group Cooking

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

1
2
3
4
5
6

Luscious Hawaiian Pineapple Cheesecake Bars

Pineapple Cheesecake Bars

Have you ever been to The Polynesian Cultural Center?  If not, you really owe it to yourself to visit it if you’re on Oahu.  You’ll enjoy exploring the rich heritage of 6 Pacific Islands. Wander through 42 acres of tropical splendor and enjoy the adventure of traditional hands-on activities.

Polynesian Cultural Center Recipes

You can learn to cook the Samoan way, using sticks, stones, leaves, husks, coconut milk, taro, fish, and plenty of patience. Or dine like alii (a hereditary line of rulers) at an authentic Polynesian luau and top it off with the most spectacular evening show in the islands.

Polynesian Cultural Center Recipes
One of the best desserts at the luau is a delicious pineapple dessert bar.  But you don’t have to plan a luau to enjoy these.  I really think you’ll like them.  Even people who don’t like pineapple or coconut take a bite and say “WOW!”    Treat yourself to a mini trip to Hawaii with these!
Pineapple Cheesecake Bars

You’ll love how amazing these bars will turn out.  They start with my favorite shortbread cookie as a base.  On that is spread a wonderful creamy cheesecake with a hint of pineapple, sweet white chocolate chips and crunchy toasted macadamia nuts.  Sprinkle on some toasted coconut and you’ll find out why everyone loves these!  They’re the next best thing to a trip to the Polynesian Cultural Center!

Pineapple Cheesecake Bars

These wonderful bars use my favorite shortbread recipe as a base.  It’s buttery, crunchy and firm enough to hold together even when cut into small bar-size pieces.  The dough comes together very easily and then you simply press it into the baking pan.  Since you won’t be seeing it under all that delightful pineapple cheesecake filling, it doesn’t have to be very neat, simply even.

Pineapple Cheesecake Bars

If you’ve never baked shortbread before the main thing is making sure you don’t over cook it.  You want to remove it from the oven when it’s a very light golden brown.  No darker than this.

Pineapple Cheesecake Bars

Cut into 4 rows by 6 rows to create 24 squares.  This is a reasonable size for a single serving.  Like this.

Pineapple Cheesecake Bars

To serve a larger group cut each of the 24 squares in half long-wise.  This size is ok if you’re serving several dessert choices, with enough of each choice for every guest.

Pineapple Cheesecake Bars

Pin for Later

Pineapple Cheesecake Bars

Or Make Now

Family Size

 

4 from 1 vote
Hawaiian Pineapple Cheesecake Bars
Print
Luscious Hawaiian Cheesecake Bars – Family Size
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

An AlohaDreams.com recipe.

Course: Dessert
Servings: 8 servings
Author: Betsy Edwards
Ingredients
For the shortbread base
  • 1 cup all-purpose bleached flour (4.25 ounces or 120 grams), spoon into measuring cup to measure
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter (1 stick, melted)
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
For the filling
  • 8 ounces cream cheese room temperature
  • 1 large egg
  • 1 cup powdered sugar
  • 1/4 cup granulated sugar
  • 1 cup crushed pineapple un-drained
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup white chocolate chip
  • 1/2 cup chopped macadamia nuts , divided
For the garnish
  • 1/2 cup sweetened flake coconut , toasted
Special Equipment
  • 1 8 x 8 baking dish
Instructions
For the garnish

  1. Move oven shelf to top position and turn on broiler. Spread 1/2 cup sweetened flake coconut and 1/4 cup rough chopped macadamia nuts on a cookie sheet. Heat under the broiler (DO NOT LEAVE THE BROILER) until coconut and nuts are a golden brown. (IF YOU LEAVE IT CAN EASILY BURN) Remove from oven and set aside.

For the shortbread base

  1. Preheat oven to 300 degrees. Line the bottom and sides of baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides to lift later. Set aside.

  2. In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan.
  3. Bake at 300 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.
For the filling

  1. In a large bowl, with a mixer or by hand, mix eggs and 1 cup powdered sugar until completely combined. Add cream cheese, sugar, crushed pineapple and vanilla extract, and mix thoroughly. Gently fold-in 1/2 cup white chocolate chips and 1/4 cup chopped macadamia nuts.

  2. Spread filling evenly over the shortbread base. Increase oven temperature to 350 and bake on ON A CENTER SHELF for additional 25 minutes or until batter is set. Remove from oven, immediately sprinkle 1/4 cup reserved chopped, toasted macadamia nuts and 1/2 cup toasted coconut.

MAKE AHEAD NOTE: Let cool, cover lightly and refrigerated at least 12 and up to 24 hours.
  1. When ready to serve cut into bars.

 

Large Group

 

4 from 1 vote
Hawaiian Pineapple Cheesecake Bars
Print
Luscious Hawaiian Cheesecake Bars – Large Group
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

An AlohaDreams.com recipe.

Course: Dessert
Servings: 24 bars
Author: Betsy Edwards
Ingredients
For the shortbread base
  • 3 cups all-purpose bleached flour (12.75 ounces or 360 grams) , spoon into measuring cup to measure
  • 3/4 cup granulated sugar
  • 1 1/2 cup unsalted butter (2 1/2 sticks, melted)
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
For the filling
  • 16 ounces cream cheese room temperature
  • 2 large eggs
  • 2 cups powdered sugar
  • 1/2 cup granulated sugar
  • 2 cups crushed pineapple un-drained (one 20 ounce can)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup white chocolate chips divided
  • 1 cup chopped macadamia nuts divided
For the garnish
  • 1 cup sweetened flake coconut , toasted
Special Equipment
  • 1 (13 inch x 18 inch) half sheet baking sheet
Instructions
For the garnish

  1. Move oven shelf to top position and turn on broiler.  Spread 1 cup sweetened flake coconut and 1/2 cup rough chopped macadamia nuts on a cookie sheet.  Heat under the broiler (DO NOT LEAVE THE BROILER) until coconut and nuts are a golden brown.   (IF YOU LEAVE IT CAN EASILY BURN)  Remove from oven and set aside.

For the shortbread base

  1. Preheat oven to 300 degrees.  Line the bottom and sides of baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

    In a medium bowl stir the melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. 

    Bake at 300 degrees about 15 minutes or until edges are lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.

For the filling

  1. In a large bowl, with a mixer or by hand, mix eggs and 2 cups powdered sugar until completely combined.  Add cream cheese, sugar, crushed pineapple and vanilla extract, and mix thoroughly.  Gently fold-in 1 cup white chocolate chips and 1/2 cup chopped macadamia nuts, reserving 1/2 cup of  white chocolate chips and 1 cup chopped macadamia nuts.  

    Spread filling evenly over the shortbread base.  Increase oven temperature to 350 and bake on ON A CENTER SHELF for additional 25 minutes or until batter is set. Remove from oven, immediately sprinkle 1/2 cup reserved chopped, toasted macadamia nuts and 1 cup toasted coconut.

MAKE AHEAD NOTE: Let cool, cover lightly and refrigerated at least 12 and up to 24 hours.

  1. When ready to serve cut into bars, 4 rows by 6 rows for a total of 24 bars.

 

 

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

Hawaiian Wedding Cake

Hawaiian Wedding Cake

by | Sep 4, 2017 | Dessert, Hawaiian Recipes, Large Group Cooking

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

1
2
3
4
5
6

Hawaiian Wedding Cake

Fruit Kabobs in a Pineapple

Looking for a quick and easy treat?  This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate. It’s a perfect luau recipe.  Using a simple cake mix, the three layers on top – crushed pineapple, a creamy pudding, whipped topping with toasted coconut – transport you on a tropical vacation.

You’ll want to make sure your cream cheese is softened before making this cake otherwise you’ll have un-blended pockets of cream cheese in your pudding mixture.  If you’re like me and forget to set the cream cheese out to soften there’s an easy solution.  Just cut the cream cheese in cubes, place it in a microwavable bowl and microwave for about 15 – 20 seconds.  Stir well.  If it is still not completely softened, continue for additional 10 second increments. Don’t allow the cream cheese to become hot.  You just want it soft enough to mix easily.

You’ll also want to use whole milk to mix with the pudding.   The whole milk does a better job thickening the pudding then skim or 2% milk.

Family Size

 

4.25 from 4 votes
Print
Hawaiian Wedding Cake
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

This is an easy, tasty cake which comes together quickly.  Ignore the directions on the cake mix box and use just the ingredients in the recipe.  Cut in 3 rows x 6 rows to serve 18.

Course: Dessert
Servings: 18 servings
Author: Betsy Edwards
Ingredients
  • 1 package yellow cake mix (approx. 15 - 18 ounce size)
  • 1 1/4 cups buttermilk
  • 4 egg whites
  • 1 egg
  • 1 (8 ounce) package cream cheese cubed (bring to room temperature)
  • 1 cup milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 cans (one 20 ounce, one 8 ounce) crushed pineapple , drained
  • 1 (8 ounce) carton frozen whipped topping thawed
  • 1/2 cup sweetened shredded coconut toasted
Instructions

  1. Set out cream cheese and whipped topping to come to soften to make them easy to spread.  Spread coconut on a baking sheet and put under broiler until golden brown.  DO NOT WALK AWAY.  Set aside.

  2. Pre-heat oven to 350 degrees Spray a 13-in. x 9-in. baking pan with cooking spray. Set aside.
  3. In a large bowl, combine the cake mix, buttermilk, egg whites and egg. (That's all you're adding. Do not add ingredients on the cake box.) Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
  4. Transfer to the prepared 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. When cake is done, remove from oven and cool on a wire rack.
  5. While cake is baking, in a small bowl, beat cream cheese until fluffy. Gradually beat in milk then add pudding and continue mixing until well blended.

  6. Drain pineapple and spread over cake.  Spread pudding mixture over the pineapple.   Top with whipped topping.  Sprinkle toasted coconut over cake.

MAKE AHEAD NOTE: Can be made to this point 6 - 8 hours before serving.

  1. Store in the refrigerator.   Cut in 3 rows x 6 rows to serve 18.

 

Large Group

 

4.25 from 4 votes
Hawaiian Wedding Cake
Print
Hawaiian Wedding Cake - Large Group Recipe
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

This is a quick and easy crowd pleaser.  Do not use ingredients on the cake mix box. This is a double recipe, using two (9 x 13 inch) baking pans.   Cut each pan in 3 rows x 6 rows to serve 18 per pan, or a total of 36.

Course: Dessert
Servings: 36 servings
Author: Betsy Edwards
Ingredients
  • 2 packages yellow cake mix approx. 15 - 18 size
  • 2 1/2 cups buttermilk
  • 8 egg whites
  • 2 eggs
  • 2 (8 ounce) packages cream cheese , cubed (bring to room temperature
  • 2 cups milk
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 cans (two 20 ounces, two 8 ounces) crushed pineapple , drained
  • 2 (8 ounce cartons) frozen whipped topping thawed
  • 1 cup sweetened shredded coconut , toasted
Instructions

  1. Set out cream cheese and whipped topping to come to soften to make them easy to spread. Spread coconut on a baking sheet and put under broiler until golden brown. DO NOT WALK AWAY.  Set aside.

  2. Pre-heat oven to 350 degrees. Spray two 13-in. x 9-in. baking pans with cooking spray. Set aside.
  3. In a large bowl, combine the cake mix, buttermilk, egg whites and egg. (That's all you're adding. Do not add ingredients on the cake box.) Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
  4. Divide batter between the two prepared 13-in. x 9-in. baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. When cakes are done, remove from oven and cool on a wire rack.
  5. While cakes are baking, in a small bowl, beat cream cheese until fluffy. Gradually beat in milk then add pudding and continue mixing until well blended.
  6. Drain pineapple and spread, dividing between the two cakes. Spread pudding mixture over the pineapple. Top with whipped topping. Sprinkle toasted coconut over cakes.
MAKE AHEAD NOTE: Can be made to this point 6 - 8 hours before serving.
  1. Store in the refrigerator.

 

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

Fruit Kabobs in a Pineapple

Fruit Kabobs in a Pineapple

by | Aug 29, 2017 | Hawaiian Recipes, Large Group Cooking, Side Dish

1
2
3
4
5
6

Fruit Kabobs in a Pineapple

Fruit Kabobs in a Pineapple

Are you ready for some FUN?

Queue some mellow Hawaiian tunes and pass the Kahlua pork!

These fruit kabobs in a pineapple are a great option anytime you want to serve fruit in a fresh, fun new way.   One of the more popular dishes at our last luau, your guests will love it.   Use a wide variety of fruit, in a festive range of colors including:

Cantaloupe

Pineapple

Watermelon

Strawberries

Kiwl or Honey Dew Melon

Mandarin Oranges

And it couldn’t be easier.  Start by cutting off the tops of your strawberries, like this.

Fruit Kabobs in a Pineapple

Next, cut your fruit into 1 inch bite-size pieces and place in bowls.  Then slice off the bottom of a pineapple so it will stand upright solidly, like this.

Fruit Kabobs in a Pineapple

Finally, simply thread your fruit onto the skewers and insert into the pineapple at an angle all around the pineapple in 4 rows.   I made this pineapple with 12 skewers for an Eclipse party we recently held.

It tastes every bit as great as it looks.

Fruit Kabobs in a Pineapple

Pin for Later

Fruit Kabobs in a Pineapple

Or Make Now

 

5 from 1 vote
Fruit Kabobs in a Pineapple
Print
Fruit Kabobs in a Pineapple
Prep Time
20 mins
Total Time
20 mins
 

An AlohaDreams.com recipe.

Course: Side Dish
Servings: 24 servings
Author: Betsy Edwards
Ingredients
  • 1 pineapple (for the center piece, not for the kabob pieces)
  • 24 wooden skewers
  • 24 pieces watermelon
  • 48 strawberries (Note: Get 3 pounds. Each pound of strawberries = about 18 strawberries)
  • 24 pieces cantaloupe (1 cantaloupe)
  • 24 pieces mandarin oranges (1 can or small jar)
  • 24 pieces pineapple (1 whole pineapple will yield about 6 slices with 6 pieces per slice to total 36 pieces)
  • 24 slices kiwi fruit or 24 pieces honeydew melon (About 6 slices per kiwi, so get 4 kiwi)
Instructions
  1. Cut the bottom off the pineapple so it sits flat on a plate.

  2. Cut the fruit into 1-inch, or bite-size, chunks.  Trim the leaves off the strawberries, but do not core them.

  3. If using wooden or bamboo skewers, make sure all the splinters are off of them by rolling two together in your hands, or rub them over each other, as if you are sharpening a knife.

  4. Skewer the fruit on the skewers, alternating fruit types and colors on each stick.

  5. Make sure to insert the skewers into the pineapple angled up, so the fruit don't slip off the end.

MAKE AHEAD NOTE:

  1. Pineapple Kabobs can be made earlier in the day for serving the same day.  For best results, I would not make them the day prior

 

 

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

Tropical Salad

Never miss a single Fabulous Recipe!

Sign UP today and ENJOY free Recipes & Party Ideas in your inbox.

(No spam - I promise!)

You have Successfully Subscribed!