Chicken Marinade

5lbs chicken

1 cup vegetable oil

2 cups sprite 

1 cup soy sauce 

1 1/2 teaspoons garlic powder 

1 1/2 tsp horseradish

Marinade overnight

Hawaiian Breakfast Sliders

12 Hawaiian rolls

12 slices Canadian bacon

12 eggs

½ cup cream

12 slices Swiss cheese

¼ cup butter

¼ cup maple syrup

Preheat the oven to 350° and grease a 9x13 pan.

Slice rolls in half horizontally, ideally keeping rolls together. Place the bottom of the rolls in the pan.

In a medium bowl, whisk together eggs and cream until blended.  Pour into a lightly greased skillet.  Scramble until slightly undercooked.

Layer the bottom of the rolls with deli ham, eggs, cheese and top half of buns.

In a small microwave bowl, melt butter.  Combine with syrup and spoon over the top of the rolls.

Cover with foil and back for 10 minutes.  Remove cover and continue baking for an additional 10 minutes.

Mexican Street Corn Salad

 4 ears fresh corn, shucked & cut from cob (4 cups)

Salt

1/3 cup green onion

1/3 cup cilantro, chopped

1 jalapeno pepper, seeded & minced

1 clove garlic, minced

3 oz. cotija cheese, crumbled

3 Tbsp. mayonnaise

1 1/2 Tbsp. lime juice (divided)

1/2 tsp. chili powder

1 1/2 avocado, chopped

Mix all ingredients in a bowl and serve cold.

Magleby's Rolls

Rhodes frozen dinner rolls (use number desired)
1/3 cup butter, melted
1/8 cup chopped fresh parsley or 2 tsp. dried parsley
¾ cup Parmesan cheese
1 tsp. garlic powder
1 tsp. Salad Supreme

Dip frozen rolls in butter in a shallow bowl.

In another shallow bowl, mix parsley, Parmesan cheese, garlic powder, and Salad Supreme. Coat rolls in cheese mixture. Place rolls on an ungreased cookie sheet. Cover and let rise 4 to 5 hours, until double in size. Heat oven to 375. Bake 15 minutes.

Raspberry Muffins

 Muffins: 

½ cup butter, softened

1 ½ cup sugar

2 eggs

2 tsp. vanilla

1 cup buttermilk*

3 cups flour

4 tsp. baking powder

1 tsp. salt

3 cups raspberries (fresh or frozen)

Crumble: 

2 tbsp. butter

¼ cup flour

2 Tbsp. brown sugar

2 Tbsp. sugar

Preheat the oven to 375°.  Line 2 muffin tins (24 total).

Cream butter and sugar.  Beat in egg and vanilla then buttermilk.  Add flour, baking powder and salt and mix until just combined.  Fold in raspberries.  Add ¼ cup of batter to lined muffin tins.

In a small bowl, combine all crumble ingredients until it resembles coarse crumbs. Sprinkle on top of muffins.

Reduce heat to 350° and bake for 18-22 minutes or until golden brown.

*Buttermilk Substitute: add 1 Tbsp. white vinegar and add enough milk to create 1 cup.  Let sit for at least 5 minutes.

Vegetarian Chili

1/4 onion, diced

2 medium sweet potatoes peeled and diced (about 4 generous cups)

2 medium bell peppers, diced

4 cloves garlic, minced

1 Tbsp. chili powder

1 tsp. chipotle chili powder

1 tsp. ground cumin

1 tsp. salt

2 ½ cups vegetable broth

1 8-oz can tomato sauce

½ cup uncooked quinoa

1 15-oz can black beans, rinsed and drained

1 15-oz can red kidney beans, rinsed and drained

½ tsp. sugar

Sliced avocado

Chopped fresh cilantro

Shredded cheese

Crushed tortilla chips

Nonfat plain Greek yogurt or sour cream

To a large Instant Pot, combine onion, sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, kosher salt, vegetable broth, quinoa and tomato sauce.

Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 7 minutes. Immediately release the pressure and open.

Turn the Instant Pot to OFF. Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!

Kalua Pork

4 lbs. boneless pork butt

1 Tbsp. coarse salt

1 Tbsp. liquid smoke

Place pork butt in slow cooker.  Make slits with a sharp knife or fork.  Rub salt on all sides.  Then drizzle with liquid smoke.

Cook on low for 10-12 hours or until tender.  Remove excess fat and shred.

Spoon leftover liquid over the pork before serving to keep it tender.