Caramel Sauce

Ingredients

• 3/4 cup brown sugar
• 3/4 cup sugar
• 1/2 cup corn syrup
• 1/3 cup butter
• 2/3 cup whipping cream

Instructions

1. In a medium saucepan combine sugars, syrup and butter.
2. Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.
3. Remove from heat and cool 5 minutes.
4. Stir in whipping cream.
5. Pour into a jar and store in refrigerator. It will thicken when cold.

Toffee Dip

Ingredients

• 1 - 8 ounce cream cheese, softened
• 1 Container Cool Whip
• 1/2 C Caramel Sauce
• 1 - 8 ounce bag Heath English Toffee Bits

Instructions

1. In a bowl, beat cream cheese, Cool Whip, and Caramel
2. Fold in toffee bits. (Don't add toffee until ready to serve.)
3. Serve with sliced apples.
4. Store in refrigerator until ready to serve.

Pina Colada Dip

Ingredients:

1 (8 oz.) package cream cheese, softened

1 (7 oz.) jar marshmallow creme

1 C Cool Whip

1 (8 oz.) can crushed pineapple, drained

1/2 c. sweetened flaked coconut

Various fruits, crackers, or cakes to serve

Directions:

1. In a small bowl, beat cream cheese and marshmallow creme until fluffy.
2. Fold in pineapple and coconut.  Cover and chill until ready to serve.

Marshmallow Fluff Fruit Dip Recipe

1-8 ounce package cream cheese, softened

1-7 ounce jar marshmallow creme

1/2 teaspoon vanilla

Instructions:

Step 1: Soften cream cheese by leaving out on the kitchen counter or by microwaving on low power 30 seconds.

Step 2: Place cream cheese in a bowl and beat with an electric mixer until smooth.

Step 3: Add marshmallow creme and vanilla and beat until fluffy.

Step 4: Serve with an assortment of fresh fruit.

Makes 2 cups.

Hawaiian Grilled Chicken

Yield: about 12 servings depending on the size of the thighs

Ingredients

• 3 pounds of boneless skinless chicken thighs (I used Chicken Breast instead)
• 1 cup low-sodium soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
• 1 cup water
• 1 - 1 1/2 cups brown sugar
• 1/2 bunch of green onions, chopped (reserve the other half for garnish)
• 1/2 teaspoon minced garlic
• 1 teaspoon of sesame oil (not essential but add it if you have it)
• 1 (13.5 ounce) can of coconut milk

Instructions

1. Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.
2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.
3. Serve over a platter of coconut rice and garnish with green onions and a drizzle of additional soy sauce.
4. *Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. So good with just the right amount of coconut flavor.

Notes

Note:  The real key is the soy sauce. Kikomen's is way too salty. I prefers the Aloha Shoyu soy sauce. If you can only find Kikomen at least get the low sodium kind.