Howlin Hula Cookies Recipes

THE HULA COOLA

Steps:

• Put cream of coconut, pineapple, lemon juice, and ice into the pitcher of a blender, and blend for 15 seconds on high speed. (Always put the top on the container before processing.) Stop machine, and stir ingredients with a long wooden spoon. Blend for 15 seconds more on high speed.

HULI HULI CHICKEN

Steps:

• In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
• When you're ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.

HULI HULI CHICKEN

Steps:

• Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
• Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
• Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
• Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

HOWLIN' HULA COOKIES

Steps:

• Preheat oven to 350*.
• Drain pineapple and set aside.
• In a mixing bowl, combine oil and honey. Add egg, pineapple and vanilla and mix thoroughly.
• Combine flour, baking powder, and baking soda in a seperate bowl.
• After blending, add this into the wet mixture and stir well.
• Drop tablespoonfuls of the mixtuer onto a greased baking sheet and bake for 20 minutes. Cool on a rack, then serve.
• Store in an airtight container.

HULA PIE

Steps:

• Grind cookies to the consistency of ground coffee. Blend in butter. Press firmly onto the bottom of a 9-inch springform pan or cake pan. Freeze until hard.
• Soften ice cream until you can mold it with a spatula or large "putty knife." Fill cake pan evenly, molding an even dome of ice cream. Freeze 4 hours or until very hard. Spread with dark fudge topping (use hot water to smooth it) as thick as you like. Freeze for 1 hour, unmold, cut with hot, wet knife and garnish with nuts and whipped cream.

HULA HULA CAKE W/ COOL WHIP FROSTING

Steps:

• Preheat oven to 350 degrees F. Grease and flour 2-9 inch round cake pans. Set aside.
• Sift flour, sugar, and cinnamon in a large bowl.
• Blend oil, eggs, and vanilla slowly. Slowly blend in flour mixture. With a wooden spoon, stir in 1 can crushed pineapples w/ juice, coconut, and mashed bananas. Stir in nuts (optional).
• Pour batter in prepared pans. Bake in preheated oven for 25-28 minutes or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool for 10 minutes before inverting on racks.
• Pierce the top of one of the cakes with a fork. Pour the second can of crushed pineapple over pierced cake. Cool completely.
• To make frosting: Blend pudding mix and milk in a bowl till all lumps are out. Add lemon ext. Fold whipped topping carefully till it is blended evenly.
• When cakes are completely cooled place 1/2 cup of frosting on top of pineapple topped cake. Spread frosting evenly. Place second cake on top of frosted cake. Finish frosting cake evenly. Refrigerate until ready to serve.

HOWLER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• In a medium bowl, cream together the butter, white sugar and brown sugar. Beat in the egg and vanilla. Combine the flour, oats, baking soda, baking powder and salt; stir into the wet mixture until just blended. Finally, fold in the pecans and coconut. Dough may be a little dry. Shape dough into walnut sized mounds and place 1 1/2 inches apart on the prepared cookie sheet.
• Bake for 12 to 14 minutes in the preheated oven, or until golden. Cool on baking sheets.

KAHLUA COOKIES

Steps:

• Cream margarine in a medium bowl; Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
• Add kahlua and egg, beating well.
• Combine flour and next 3 ingredients, stirring well.
• Gradually add flour mixture to creamed mixture, beating at low speed of an electric mixer until well blended.
• Cover and chill dough for 15 minutes.
• Combine powdered sugar and cocoa.
• Shape dough into 1-inch balls; Roll each ball in sugar mixture.
• Place on cookie sheets coated with cooking spray.
• Flatten each with a fork in a crisscross pattern.
• Bake at 400 degrees for 9 minutes.

HAWAIIAN NUT COOKIES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
• Blend the egg and the almond flavoring into the creamed butter and sugar.
• Sift together the flour, baking powder, baking soda, and salt into a bowl.
• Blend the flour mixture into the butter mixture.
• Fold the pineapple tidbits and coconut flakes into the dough.
• Drop teaspoonfuls of the dough 2 inches apart onto greased baking sheets.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

HULA PIE RECIPE BY TASTY

Steps:

• Make the crust: Add the chocolate sandwich cookies to a food processor and process into fine crumbs.
• Add 2 tablespoons of butter to a medium microwave-safe bowl. Microwave until melted, about 30 seconds.
• Add the cookie crumbs to the melted butter and stir until well combined.
• Transfer the cookie crumb mixture to a 9-inch pie pan and use a flat-bottomed measuring cup to pack tightly against the bottom and sides of the pan. Freeze overnight.
• Make the ice cream dome: Remove the ice cream from the freezer and let soften for 5-10 minutes. Transfer the ice cream to a large bowl and stir until it reaches a thick, frozen yogurt consistency. Add ½ cup of the macadamia nuts and mix until well combined.
• Line an 8-inch bowl with plastic wrap and grease with nonstick spray.
• Scoop the ice cream into the prepared bowl and smooth the top. Cover and freeze overnight.
• Remove the ice cream dome and chocolate cookie crust from the freezer. Unwrap the bowl with the ice cream and carefully place upside-down over the crust. Remove the bowl and plastic wrap. Freeze again while you make the fudge sauce.
• In a small saucepan, combine the remaining 2 tablespoons butter, ⅔ cup cream, the corn syrup, brown sugar, cocoa powder, and salt. Bring to simmer over medium heat and cook for 3-5 minutes, stirring constantly, until the butter melts and the mixture is smooth. Remove the pan from the heat and add the chocolate chips and vanilla. Stir to melt the chocolate chips. Chill the fudge sauce in the refrigerator for 60 minutes before using.
• Spread about 1 cup of the cooled fudge sauce over the ice cream dome. Freeze again until the fudge is firm, 30 minutes.
• Make the whipped cream: Add the remaining cup of heavy cream and the powdered sugar to a large bowl. Whip with an electric hand mixer on high speed until medium-stiff peaks form, about 1 minute.
• Remove the pie from the freezer and cut into 6 slices. Garnish each slice with whipped cream and the remaining macadamia nuts.
• Enjoy!

HULA CHICKEN

Steps:

• Cook green pepper and garlic in oil until tender.
• Blend in soup and pineapple juice; add chicken, pineapple tidbits and soy sauce.
• Heat, stirring occasionally.
• Add macadamia nuts prior to serving.
• Serve over rice or noodles.