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Huli Huli Chicken

Huli Huli Chicken

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Huli Huli Chicken

Huli Huli Chicken

This is without a doubt one of the Best. Chicken. Recipes. Ever.

We fixed this for our luau last year.  I figured out of the 140 guests there had to be some folks who didn’t like roast pig.  I couldn’t imagine who, but I knew there had to be someone.  So we made 70 pieces of Huli Huli chicken to supplement the roast pig.  Turns out no one doesn’t like roast pig.  But NO ONE wanted to skip the chicken either.

I.  Ran. Out.

I NEVER run out of food.  Never.

Well, I ran out of Huli Huli chicken.  In the midst of all this luau goodness, EVERYONE WANTED THE HULI HULI CHICKEN.

Did I mention this is a great recipe.  You have to try this one before the summer’s over.  Find any excuse, but make this chicken.  You’ll love it.

Huli Huli Chicken

Huli-Huli Chicken is a quintessential Hawaiian dish.  It was created in 1955 by Ernest Morgado of Pacific Poultry.  Ernest barbecued his version of teriyaki chicken for a farmers gathering.

The chicken was such a hit, its popularity spread and it eventually became a favorite food for Hawaiian fundraisers.  It’s still often used by schools, softball teams and hula halau (hula groups) to raise money.  Huli Huli chicken is typically cooked between two grills or on a large rotisserie.  The grills are flipped over repeatedly to allow the chicken to cook evenly on all sides. And since huli is the Hawaiian word for turn, it became known as Huli-Huli Chicken.

If you’re ever on the Big Island, you owe it to yourself to check out GJ’s roadside Huli Huli chicken stand.  I promise you the smell alone will pull you over.  You can read all about GJ’s Huli Huli chicken here.  It’s amazingly good.

Huli Huli Chicken

There are several secrets to great Huli-Huli chicken.  First of all you need to marinate your chicken for at least an hour and preferable longer, but don’t exceed 8 hours or it will be too salty.  Secondly, use thighs – they are much less likely to dry out than breasts and they are more flavorful.  Third, apply the glaze right before you remove the chicken from the grill.  There is a lot of sugar in the glaze and if you apply it any sooner, the chicken can easily burn.

Huli Huli Chicken

To make cooking your chicken, steaks or any meat on your grill or oven a worry-free event, consider using one of these cool tools:

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It will only take you seconds to get this sleek Bluetooth thermometer up and running.  It reports accurate readings on your smart phone up to 100 - 150 feet from its base.   From the moment your meat is placed in the oven (or grill) to the second it reaches the perfect temperature, the iGrill has your back.  Insert the temperature probe(s) into your meat and track the doneness of your food from your smart phone on the Weber iGrill app, without having to lift the lid.   It comes with 2 probes and you can order 2 more, for a total of 4!  And you can use it for everything including chicken, steak, burgers, pork roasts.  You'll love it for baking chicken because you'll know exactly when the chicken is done so it doesn’t get dried out.  It's the reason my dishes come out at just the right degree of done-ness time after time!

Fourth, don’t forget to huli the chicken.  And if you have an mesquite chips, now’s the time to bring them to the party.  In Hawaii they use kiawe (pron. key-AH-vey) wood, a tree from the mesquite family.  These are kiawe trees.  Don’t sweat it if you don’t have mesquite chips, it will be WONDERFUL even still.

Finally, feel free to invite us over.

Pin for Later

Easy Fried Rice

Or Make Now – Large Group & Family Size Recipes Below

Large Group

 

 

 

Huli Huil Chicken for 100
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 
Like all my chicken grilling recipes, this recipe calls for basting at the end of grilling. That's especially important in this case because the sugar in the glaze will burn easily if you apply it any sooner. Also, don't increase the chili-garlic sauce amount. It is very potent.
Course: Main Course
Cuisine: Cooking for a Crowd
Servings: 100 servings
Author: Betsy Edwards
Ingredients
For the Chicken Brine
  • 16 quarts water
  • 16 cups soy sauce
  • 16 tablespoons vegetable oil
  • 2 cups minced garlic from a jar
  • 4 tablespoon grated fresh ginger from a jar
  • 100 chicken thighs
For the Chicken Glaze
  • 4 ½ (46 ounce) cans pineapple juice
  • 3 cups light brown sugar packed
  • 3 cups soy sauce
  • 3 cups ketchup
  • 3 cups rice vinegar
  • 1 1/3 cup minced garlic from a jar
  • ¾ cup grated fresh ginger
  • 1 teaspoon chili-garlic sauce
Special Equipment
  • 3 (approximately 54” x 29”) gas grills or 1 grill which will accommodate 100 thighs
Instructions
To Brine the Chicken
  1. In a large bowl, combine water and soy sauce in large bowl. Set aside. In a large skillet, heat oil over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into water/soy sauce mixture. Add chicken and refrigerate, covered, for at least 1 hour and up to 8 hours. Go for the full 8 hours if at all possible, but no more than that or the chicken will get too salty.
To Make the Glaze
  1. In a medium sauce pan, combine the pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili-garlic sauce. Bring to a boil then reduce heat to medium and let simmer until glaze is thick and syrupy about 20 to 25 minutes. This should result in about 12 cups of glaze.
To Grill the Chicken
  1. For a kettle grill: open bottom vents on grill. Light about 75 coals. When coals are covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat, about 5 minutes. For a gas grill: heat all burners to medium-low. Scrape and oil cooking grate.
  2. Remove chicken from brine and pat dry with paper towels. Arrange chicken skin-side up on grill. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, about 25 to 30 minutes. Flip chicken skin-side down and continue to grill, covered, until skin is well browned and crisp and meat registers 170 to 175 degrees, 20 to 25 minutes longer. Apply glaze several minutes before removing chicken from grill.
MAKE AHEAD NOTE:
  1. You can make the chicken to this point up to 2 hours before serving. Transfer to a large disposable aluminum serving tray, cover with foil and hold in a 200 degree (warm) oven.

Recipe Notes

NOTE: Do not exceed approximately 36 - 40 thighs on a standard size gas grill. Many more than that and they will render so much fat that you can easily have a grill fire. Not good.

Family Size

 

 

Huli Huli Chicken - Family Size Recipe
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

Like all my chicken grilling recipes, this recipe calls for basting right before you remove the chicken from the grill. That's especially important in this case because the sugar in the glaze will burn easily if you apply it any sooner than that. Adapted from Cooks Country (a WONDERFUL magazine).

Course: Main Course
Servings: 6 people
Author: Betsy Edwards
Ingredients
For the Chicken Brine
  • 2 quarts water
  • 2 cups soy sauce
  • 2 tablespoons vegetable oil
  • 8 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 8 - 10 chicken thighs
For the Chicken Glaze
  • 3 (6 ounce) cans pineapple juice
  • 1/4 cup light brown sugar , packed
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 6 cloves garlic minced
  • 2 tablespoons grated fresh ginger
  • 1/2 teaspoon chili-garlic sauce
Instructions
To Brine the Chicken
  1. In a large bowl, combine water and soy sauce. Set aside. In a large skillet, heat oil over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into water/soy sauce mixture. Add chicken and refrigerate, covered, for at least 1 hour and up to 8 hours. Go for the full 8 hours if at all possible, but no more than that or the chicken will get too salty.

To Make the Glaze
  1. In a medium sauce pan, combine the pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili-garlic sauce. Bring to a boil then reduce heat to medium and let simmer until glaze is thick and syrupy about 20 to 25 minutes. This should result in about 1 cup of glaze.
To Grill the Chicken
  1. For a kettle grill: open bottom vents on grill. Light about 75 coals. When coals are covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat, about 5 minutes. For gas grill: heat all burners to medium-low. Scrape and oil cooking grate.

  2. Remove chicken from brine and pat dry with paper towels. Arrange chicken skin-side up on grill. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, about 25 to 30 minutes. Flip chicken skin-side down and continue to grill, covered, until skin is well browned and crisp. The meat should register 170 to 175 degrees, about 20 to 25 minutes longer.  Apply glaze several minutes before removing chicken from grill.

MAKE AHEAD NOTE:
  1. You can make the chicken to this point up to 2 hours before serving. Transfer to a large disposable aluminum serving tray, cover with foil and hold in a 200 degree (warm) oven.

 

 

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!

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!

Easy Island Fried Rice for 100

Easy Island Fried Rice for 100

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Easy Island Fried Rice for a Crowd of 75

Easy Fried Rice

I developed this recipe because EVERY ONE loves Fried Rice and I desperately wanted Fried Rice for our Luaus.  But neither you, nor I, nor any of my dear, long-suffering friends are interested in spending hours in front of a hot wok, cooking 20 or 30 batches of fried rice.  Ain’t gonna happen.   SO – I came up with this quick and easy version of Fried Rice.  Here’s the secret: it’s not actually fried.  The ‘fried’ look and taste is supplied with sesame oil and soy sauce. The usual ‘add-ins’ of carrots, peas, and scrambled eggs further contribute to the sense that you’re enjoying fried rice.

Is it the recipe I use when I’m fixing dinner for less than 20?   Nope.  Is it a darn good alternative for 100 – 400?  Absolutely.  In fact, I had enough compliments and recipe requests, that I’ve included a “Family Size” version as well.   It’s one of the more popular side dishes at our luau.  Let me walk you through the steps to make it.

So how DO you cook rice for a large group?

The absolute best way to easily cook rice for a crowd is in the oven.  It’s a fool-proof, hands off method that turns out perfect rice every time.  The first time I tried it, I checked the rice about 10 minutes prior to the completion of the cooking time.  It was still slightly crunchy – and with guests due soon I was getting concerned (it does happen, I just try never to show it).  But I steadfastly replaced the aluminum foil and said a small prayer.   When I removed the rice from the oven 10 minutes later – it was perfect.   It’s turned out perfect every time I’ve made it.  Just check a spoonful from the center of the pan before you remove it from the oven and if it’s not quite done, cover it back up and let it go 5 – 10 more minutes.

 

How much rice do I need to feed a large crowd?

Let’s talk about this one for a minute.  Generally, most rice will triple when cooked, so 1 cup of raw rice will yield cups cooked rice.  This means if you start with 12 cups (5 pounds, 4 ounces) of white, long grained, uncooked rice, you’ll wind up with 36 cups of cooked rice.  For this recipe you’ll be adding in 4 more cups of ham and about 4 cups of vegetables which will give you about 44 cups total.  Since an average serving size is about 1/3 cup – 1/2 cup, this gives you between 88 – 132 servings per pan.  I just made 2 (20 x 13 x 3) pans of this rice for our luau this past weekend.  We served 141 people with enough leftovers to have served 175 – 200 with the 2 pans.  You can easily count on 1 pan of this rice serving 75 people.   I would even be comfortable planning to handle 80-90, and possibly even 100 people, since not everyone will take some.   But rice is cheap, and so 75 is what I use for planning.

By the way – you can make many versions of this:  Spanish Rice by adding pureed tomatoes, corn, oregano and green chilies or even simple plain white rice by omitting any of the add-ins with this recipe.   You can also add some diced spam if you want to make it authentic Hawaiian.  Like shrimp, chicken or pork?  Go for it.  As for the veggies, nothing’s easier than a frozen package of peas & carrots!

This rice for a crowd recipe is SO much easier than worrying about the rice overcooking and burning on the stove top.   Keep it, uncovered, in a warm 200 degree oven and it easily retains its heat for up to an hour.  I’m officially in love.

Easy Fried Rice

Some Secrets to Success

Easy Measuring Tip

Here’s a helpful hit when you measure the rice:  It’s just as easy to dump the rice in the pan in discrete piles as it to throw it in casually.  That way when you’re done, there’s no question as to the number of cups of rice you’ve add to the pan.

Your rice needs to be mixed thoroughly

Cooking rice in this quantity makes it difficult to effectively mix in the soy sauce and other ingredients.  Once cooked, the rice takes up most of the space in the large roasting pan.  If you’re not careful, you end up with clumpy, gummy rice.

The last time I served this, I was in a hurry and wasn’t able to easily, quickly and thoroughly mix in the soy sauce.  I ended up serving a pan of “fried rice” with large unappetizing pockets of plain white rice.  To add insult to injury, I had to transport the rice about 15 minutes the church for serving.  Because I was short on room, I stacked several large, heavy pans on top of the rice pans, which turned the rice into a gummy block.

I can tell you the 200 teens were very excited with the prospect of fried rice as part of a Chinese dinner.  They were less enthusiastic with my sub-par offering.  Fortunately, they have been taught the importance of kindness…

Use an additional pan for mixing and break up all rice clumps by hand

To keep our reputations intact, I’ve found a very effective solution:

1.  Simply pick up an extra aluminum roasting pan so that you have 2 total for each recipe.  Once the rice comes out of the oven, remove half of it to the second pan.  Evenly divide the soy sauce, sesame oil, eggs and meat between the 2 pans.  Toss to mix well.  Simply take a couple forks or serving spoons and fluff it to break up any larger clumps and cool it down so you can handle it, then break up all chunks by hand.  The rice should retain its temperature well, but you can always put it, uncovered, in a 200 degree oven to re-warm it if necessary.

2.  If you’re transporting this rice after cooking it, make sure you don’t stack anything on it.

3. Fluff it right before serving.   Since you have now divided the rice between 2 roasting pans, this gives you enough room in the pans to easily fluff it.

 

Pin for Later

Easy Fried Rice

Or Make Now

Large Group

 

Easy Island Fried Rice for a Crowd of 75
Prep Time
20 mins
Cook Time
49 mins
Total Time
1 hr
 

A great side dish for your next luau, girl's camp, youth conference or family reunion.  Makes 44 cups. Yields roughly 75 - 100 servings.

Course: Side Dish
Servings: 75 servings
Author: Betsy Edwards
Ingredients
  • 12 cups white rice, long grain UNCOOKED - NOT minute or instant (This is 5 pounds, 4 ounces of uncooked rice)
  • 2 white onions chopped
  • 1 (16 ounce) bag frozen peas & carrots
  • 4 tablespoons minced garlic
  • 2 quarts water
  • 3 quarts chicken broth
  • 8 large eggs
  • 2 cups soy sauce
  • 1/2 cup sesame oil
Optional:
  • 4 cups cooked ham diced – or 2 cans spam, diced
Special Equipment
  • 2 (20" x 13" x 3") disposable aluminum pans (this is a full-size steam table pan)
  • 2 large flat baking sheets
Instructions
  1. In a large stock-pot, combine water, broth and salt. Bring to a rolling boil.
  2. Meanwhile, preheat oven to 350-degrees. Lightly spray a 20" x 13" x 3" roasting pan with cooking spray.  Tear off a large sheet of aluminum foil large enough to easily cover the top of the roasting pan.   Set aside.

  3. Place 12 cups UNCOOKED rice, chopped onion, frozen carrots and peas and minced garlic in roasting pan, spread evenly.  Place roasting pan on flat baking sheet for stability when transporting to and from the oven.  

  4. Once water and broth is boiling, pull out the oven rack and move the roasting pan on the baking sheet to the extended rack.  Carefully pour the boiling liquid over the rice and stir to mix thoroughly.

  5. IMMEDIATELY cover tightly with aluminum foil.  Using oven mitts (it's hot), press foil tightly around the pan to ensure a tight seal around ALL the edges, crimping along edges.  Carefully slide the rack back in the oven and bake for 45-50 minutes or until rice is tender.

  6. 15 minutes before rice is done, in a medium sauté pan over medium heat, cook meat if including.  When meat is browned and cooked, whisk eggs, add to pan and scramble eggs for several minutes.  

  7. Test the rice for doneness and when done remove from oven and remove foil.  Scoop out half of it into the second disposable aluminum roasting pan.  Evenly divide the soy sauce, sesame oil, eggs and meat between the 2 pans.  Toss to mix well.  Simply take a couple forks or serving spoons and fluff it to break up any larger clumps.  Then, when it's cool enough to handle, break up the rice with your hands.   The rice should retain its temperature well during this process, but you can always put it back in the oven at 350 for about 20 minutes to re-heat if necessary.

MAKE AHEAD NOTE:
  1. Can be kept warm in the oven, covered with foil, at 150 degrees or put in a covered slow cooker on LOW. Add a little water if necessary to keep from drying out.

  2. Make sure to 'fluff' the rice immediately prior to serving.

Recipe Notes

NOTE 1: 12 cups of uncooked rice cooks up to 24 cups of cooked rice.  You'll be adding in Then you’re adding 9 cups veggies, for a total of 33 cups. If everyone took 1/2 cup, this would technically serve only 66 people. In reality the average person will take 1 large serving spoon full, which is between 1/3 and 1/2 cup and not everyone takes some – so you end up with plenty for 75.

NOTE 2:  It's important to select a roasting pan which holds 15 quarts to allow plenty of room for rice expansion. The 3 inch deep "full size" disposable steam pan enables the rice to cook more evenly. 

 

 

Family Size

 

Easy Island Fried Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Make perfect rice every time with this easy and proven recipe to cook rice in the oven.

Course: Side Dish
Cuisine: Chinese
Servings: 4 servings
Author: Betsy Edwards
Ingredients
For the Rice:
  • 1 1/3 cups long grain rice
  • 2 1/3 cups water
  • 1 1/2 tablespoons butter
  • 1 teaspoon table salt
  • Aluminum foil
For the Fried Rice
  • 1/2 cup vegetable oil divided (use sesame oil if available)
  • 1 cup cooked ham , pork, or spam, cubed
  • 1/2 white onion , chopped
  • 2 medium garlic cloves , minced
  • 1 ½ cups frozen peas & carrots
  • 4-5 cups rice cooked and cooled slightly
  • 6 green onions
  • 1 (8 ounce) can water chestnuts , sliced (optional)
  • 3 large eggs whisked
  • 3 tablespoons soy sauce
Instructions
For the Rice
  1. Preheat oven to 375°F conventional or 350°F convection.
  2. Place 2 1/3 cups water, 1 1/2 tablespoon of butter, and 1 teaspoon of salt in a microwave safe bowl and heat in the microwave till boiling. Or heat on the stove top in a pan.
  3. While water is heating place 1 1/3 cups white long grain rice in an oven safe pan or dish.
  4. Add the boiling water to rice. Mix well and quickly cover tightly with a piece of foil.
  5. Bake 23-25 minutes until the rice is tender but not mushy and all the liquid should be absorbed. If it's not done, bake for another 2 to 4 minutes.  While rice is cooking prep all ingredients for the fried rice and set aside.

  6. When rice is done turn it out onto a large tray and spread in a even layer to cool.

For the Fried Rice
  1. Add ¼ cup vegetable oil in a large skillet or wok over medium heat. Heat until shimmering. Add white onions and cook until onions are translucent.
  2. Add meat and cook until meat is browned.
  3. Add garlic, and cook 30 seconds until fragrant.
  4. Add more oil if necessary
  5. Add 4-5 cups cooked, cooled rice. Stir and toss, until the rice is pale brown, toasted, and has a lightly chewy texture, about three minutes, adding oil as needed.

  6. Add frozen peas and carrots, green onions and water chestnuts. Cook, stirring gently, until heated through, about 2-3 minutes.
  7. Drizzle the eggs over the hot rice. Use a spatula to scramble the eggs, breaking them up into small bits. Toss the egg and the rice together. Add soy sauce and toss to coat.
  8. Serve.
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!

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!

Heath Bar Freezer Pie

Heath Bar Freezer Pie

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Heath Bar Freezer Pie

Heath Bar Freezer Pie

Now that I’m almost done with the recipes for our church Youth Conference, you’d think I be finished with the desserts….

Never!!  (Even if I wanted to, Jeff wouldn’t let me.)

Nope.  Now I’ve been working on the Camping Recipes for a Young Men’s Super Activity at the local lake.  What do you feed 45 young men and their leaders who have spent a hot day water skiing, skeet shooting and mountain biking?  Plenty of ice-cold, yummy desserts, that’s what.  And of course chocolate has to be in the mix somewhere……

So let’s start with this Heath Bar Freezer Pie.

Heath Bar Freezer Pie

It’s one of 3 freezer pies I made for the camp out.  Here are the other 2 pies I made: Birthday Cake Freezer Pie (creamy vanilla ice cream loaded with chunks of birthday cake, frosting and sprinkles) and a real favorite – Oh Yeah Momma Freezer Pie.  I’ll be adding the recipes shortly.  In the meantime, check out my Camping Recipes page.  I’ll be adding those recipes soon as well.

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!

The process is so simple, I almost hate to call it a recipe.  Just chop up the heath bars, like so.

Heath Bar Freezer Pie

Mix them with the softened ice cream.  Mound it in the pre-made Oreo cookie pie shell.  Cover with the topping mixture, sprinkle on more Heath Bars and freeze.  It’s really easy!

By the way – in case you’re wondering what happens if you turn your pie crust upside down to brush several crumbs from the bottom onto your plate for an especially realistic “artistic composition”, THIS happens.

Heath Bar Freezer Pie

Just sayin’…..

Don’t forget to check out the new Campfire Menu & Recipes page.  I’m adding the recipes as we speak.

Pin for Later

Tropical Summer Salad

Or Make Now

 

Heath Bar Freezer Pie
Prep Time
15 mins
 

One of the tricks to making pies look amazingly decadant is a high dome.  Spreading 12 ounces of whipped topping on this freezer pie accomplished that!  You will look marvelous darling.

Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Betsy Edwards
Ingredients
For the Crust (or you can use a pre-made chocolate Oreo crust)
  • 1 Oreo cookie chocolate pie crust
For the Pie
  • 48 ounces vanilla Ice Cream
  • 8 full size Heath candy bars
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 (12 ounce) tub frozen whipped topping thawed
  • chocolate syrup , optional
For Storage of the Pie(s)
  • 2-4 pounds dry ice
Instructions
  1. Several hours prior to preparing: Place whipped topping in refrigerator to thaw. Set out the cream cheese to soften.  Place the Heath Bars in the freezer.  

  2. When ready to begin preparation, set out the ice cream to soften.

  3. Chop 6 of the frozen Heath candy bars into bite-sized chunks.  (You'll be holding back the other 2 of the 8 bars for the topping.)

  4. Once the ice cream is soft enough to stir with some effort, mix in the frozen Heath Bar chunks.  

  5. Gently add the ice cream mixture to the pie crust, being careful not to tear the bottom or sides of the crust.  Mound the ice cream mixture in the crust and cover with plastic.  Place in freezer for at least 2 hours.

  6. Meanwhile, In a large bowl combine the cream cheese and powdered sugar. Whisk together until well combined.

  7. Fold in 1 tub (12 ounces) of the thawed whipped topping.

  8. Stir until combined. Remove the pie from the freezer and spoon the cream cheese mixture over the ice cream. Use an offset spatula or butter knife to gently and evenly spread the filling.

  9. Rough chop the 2 remaining Heath bars into bite size pieces.  Sprinkle onto the pie.

  10. Cover and freeze at least 3 hours.
MAKE AHEAD NOTE:
  1. Can be made to this point and frozen, gently wrapped with plastic wrap for up to 1 month.  To transport the pie to the campout, place in a cooler sitting on a bag of ice with several pounds dry ice in a bag to the side to maintain the temperature.

  2. When ready to serve, cut into pieces.  Optional - drizzle with chocolate syrup.

 

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!

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!

Mexican Street Corn Casserole

Mexican Street Corn Casserole

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Mexican Street Corn Casserole

Mexican Street Corn Casserole

Simple and really delicious, this Mexican Street Corn Casserole will be a sure hit with your whole family!  It’s a winner.

Have you ever had Mexican Street Corn?  It’s one of my favorite things. A grilled ear of sweet corn is slathered with mayonnaise, sprinkled with chili power and lime juice and covered in cheese.  (I’m so in!)

Mexican Street Corn Casserole

They serve wonderful Mexican Street Corn in Puerto Vallarta.    I know this because one day I got the wild hair that we needed a Puerto Vallarta vacation.   Twenty minutes later on Google, I turned up Villa Amapas.  (I’m dangerous in this mode.)

What do you think?  Could you hang here with a good book?

Mexican Street Corn Casserole

Well me too!  It only took me about 3 minutes to become convinced this was our next vacation destination, and Jeff no time at all (Jeff is an easy mark).  So I called a couple of other couples who only took about 15 minutes to opt-in and we were off!

Welcome to Villa Amapas – Puerto Vallarta

Villa Amapes Puerto Vallarta

It is Amazing.  And with 3 couples you can rent it for as low as $300 per couple per night.   Would this work for you?

Villa Amapes Puerto Vallarta

Did I mention Villa Amapes comes with Lupe?  Lupe is an out-of-this-world cook.  This Mexican Street Corn Casserole is my take on one of Lupe’s fabulous recipes.  I’ll be publishing more of her recipes here in the months to come.  Here’s Lupe’s table waiting for dinner.

Villa Amapes Puerto Vallarta

Oh, and in case that wasn’t enough, Villa Amapas also comes with Miguel, Lupe’s charming husband, who magically appears with marvelous treats and cold drinks the minute you hit the pool.

Villa Amapes Puerto Vallarta

Here’s the link in case you’re thinking you could stand a bit of this action.

Villa Amapas Puerto Vallarta

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!

Anyway, back to the wonderful Street Corn.  (Sorry – I got side tracked thinking of that infinity edge pool and Lupe’s cooking.)   I’ve taken the traditional Mexican street corn and incorporated it into one of Lupe’s fantastic casseroles. It has the same great flavors of Mexican street corn but with the all the easy-prep benefits of a casserole.

This Mexican Street Corn Casserole is very easy to make.  You can do it all in one bowl and one casserole dish!  The color is wonderful when baked, as it turns a nice orange on top and is very attractive.  In case you’re wondering what cotija cheese is, it’s a hard cow’s milk cheese from Cotija, Mexico.  Wonderfully salty and crumbly, it looks like this.

Mexican Street Corn Casserole

Your Mexican Street Corn Casserole is perfect for barbecues and loaded with flavor!  You can serve it as a side dish, or a dip (Jeff is enjoying the leftovers with tortilla chips as we speak).  You can even use it in tacos.  Enjoy!

Pin for Later

Or Make Now

Hungry Yet??

Me too.  Let’s get started!

Family-size Mexican Street Corn Casserole

 

5 from 4 votes
Mexican Street Corn Casserole - Family Size
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Course: Side Dish
Cuisine: Mexican
Servings: 15 servings
Author: Betsy Edwards
Ingredients
  • 10 ounces cotija cheese
  • 2 pounds frozen corn
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 6 ounces (2 cups) Monterey Jack cheese shredded
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 teaspoon lime juice
  • 1 large egg
  • 2 tablespoons butter
Instructions
  1. Preheat oven to 350 degrees. Place cotija cheese in the food processor and pulse until cheese is reduced to crumbles. Reserve one-half of the cheese.
  2. In a medium bowl, combine the corn, mayonnaise, sour cream, jack cheese, garlic powder, chili powder, paprika, salt, lime juice, one-half the cotija cheese and egg. Whisk until combined. Grease a 2 quart casserole dish with 2 tablespoons butter. Pour the mixture in the casserole dish and bake, uncovered, for 45 minutes.

MAKE AHEAD NOTE: Can be made to this point and refrigerated for 1 day. Reheat in a 350 degree oven till warm.
  1. To serve sprinkle reserved cotija cheese over the casserole.

 

Mexican Street Corn Casserole for a Crowd

 

5 from 4 votes
Mexican Street Corn Casserole for a Crowd
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Course: Side Dish
Cuisine: Mexican
Servings: 30 servings
Author: Betsy Edwards
Ingredients
  • 16 ounces cotija cheese
  • 4 pounds frozen corn
  • 2 cups mayonnaise
  • 1 cup sour cream
  • 12 ounces (4 cups) Monterey Jack cheese , shredded
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon lime juice
  • 2 large eggs
  • 4 tablespoons butter
Special Equipment
  • 1 large aluminum roasting pan
Instructions
  1. Preheat the oven to 350 degrees. Place the cotija cheese in the food processor, pulse until just crumbled and reserve 1/2.

  2. In a medium bowl, combine the corn, mayonnaise, sour cream, jack cheese, garlic powder, chili powder, paprika, salt, lime juice, one-half the cotija cheese and egg. Whisk until combined. Grease a large disposable aluminum roasting pan with butter. Pour the mixture in the prepared pan and bake uncovered, for 45 - 60 minutes.

MAKE AHEAD NOTE: Can be made to this point and held in a slow cooker, covered, on LOWEST setting for up to 2 hours.
  1. To serve, sprinkle remaining cotija cheese over the casserole.

 

You might also like

Mexican Street Corn Casserole

Mexican Street Corn Casserole is loaded with flavor. A real family pleaser. You can serve it as a side dish, or a dip. You can even use it in tacos. Enjoy!

Potato Salad

This potato salad is insanely delicious. You’ll never guess the secret ingredient. Here’s the recipe for all of your summer activities and BBQs. Be prepared for lots of recipe requests!

Ambrosia Salad

Ambrosia Salad is a great option for your next get together, served as either a side or as dessert.

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!

White Coconut Texas Sheet Cake

White Coconut Texas Sheet Cake

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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White Coconut Texas Sheet Cake

White Texas Sheet Cake

This made-from-scratch white cake is the vanilla version of the original Texas Sheet Cake and is every bit as good as the chocolate version.

This cake gets better the longer it sits, so go ahead and make it a day ahead.  A dear friend introduced this deliciously rich sheet cake to me.  With its creamy frosting and light vanilla flavor, you’ll love it.   It’s a classic cake, moist and easy to make.  Wait to prepare the frosting until the cake is done cooking.  The frosting will set up quickly and will be difficult to spread if made too far in advance.

Instead you pour the frosting over the warm cake, so it kind of works its way into the cake and makes it incredibly moist.  It almost just melts in your mouth.  How great is that?

Every time I serve this I get great reactions. So, so good!

Like it?  Please tell your friends....

I'm hoping this site will really help them.   If you think so too, please take a minute and send them a link.

Pin for Later

White Coconut Texas Sheet Cake

Or Make Now

Let’s get started!

 

White Coconut Texas Sheet Cake
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

This cake is even better the next day.  It's designed to be made in a standard 13 inch by 18 inch half baking sheet to serve a large group, so don't substitute a different pan size. When ready to serve cut in 5 by 8 rows to produce 40 servings.

Course: Dessert
Cuisine: American
Servings: 40 servings
Author: Betsy Edwards
Ingredients
For the Cake
  • 2 cups (8.5 ounces or 240 grams) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup water
  • 1 cup (2 sticks) salted butter melted
  • 1/2 cup sour cream
  • 2 large eggs
  • 2 teaspoon coconut extract
For the Frosting
  • 3/4 cup butter softened, but not melted
  • 1/3 cup milk
  • 5 cups powdered sugar
  • teaspoons coconut extract
For the Topping
  • 7 ounces flake sweetened coconut
Special Equipment
  • 1 (13 x 18 inch) baking pan
Instructions
  1. Place oven shelf at the top position. Set oven to broil and spread shredded coconut on a baking pan. Place baking pan under broiler and toast coconut until it’s golden brown. DO NOT WALK AWAY DURING THIS, it goes from golden brown to burnt very quickly. Remove from oven and set aside.
  2. Preheat oven to 350°.  Grease a 13 x 18 inch baking pan.

  3. In a large bowl, whisk the flour, baking soda and salt, set aside.
  4. In a separate large bowl, stir together sugar, water, melted butter, sour cream, eggs, and coconut extract until combined.

  5. Gradually stir dry ingredients into wet ingredients until just incorporated, then pour mixture into greased cake pan.
  6. Place pan in oven and bake until golden brown and a toothpick inserted in center comes out clean, 18-22 minutes.
  7. While cake is baking, whisk together all frosting ingredients to a smooth consistency.
  8. Remove cake from oven and let cool 5 minutes, then pour icing over the warm cake. Spread to cover cake. Sprinkle with toasted coconut.
MAKE AHEAD NOTE:
  1. Can be made and frosted and kept at room temperature for up to 3 days. Cover it lightly with plastic wrap to protect it from dust, etc.  Cakes both frosted and unfrosted, cut and un-cut, are perfectly fine at room temperature for several days.  Refrigeration is only necessary if your kitchen gets very hot during the day (think bacteria feeding frenzy) or if you're making a cake that won't be served for more than three days.

    To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird fridge smells and to protect it from drying out, and then unwrap it to warm up on the counter before serving. For frosted cakes, chill the cake uncovered for fifteen minutes to harden the icing, then wrap it in plastic wrap.

 

You might also like

Strawberry Shortcake Kabobs

This is an amazingly easy dessert for a large group. You can assign it out to volunteers to make ahead if you want and it’s easily portable. Besides which, they’re VERY addictive. You can use any luscious fruit in season.

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!

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!

Strawberries and Cream Cookies

Strawberries and Cream Cookies

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Strawberries and Cream Cookies

Strawberries and Cream Cookies

You would think Jeff would run like a rabbit from pink cookies.  I can’t even get him to carry my purse.  Even when it’s filled with his candy bars.  (Which, since I’m not a chocolate fan sometimes melt – in – my – purse.)  You know you love your husband when…

 

Strawberries and Cream Cookies

Anyway, did he shy away from these pink strawberry cookies??  NO WAY.  In fact, he’s announced we can have them anytime I’d like to make them. I suspect your family will have the same reaction.

I’ve been posting a lot of cookie recipes lately getting ready for our Church Youth conference.  I’ve been using our church youth and ladies and Jeff as my designated taste testers.   Hey, someone’s gotta do it after all.

Enjoy!  I’ll be getting back to more varied posts very soon.  (Like an incredable Kit-Kat Freezer Pie I’m working on!!!  Now how great does that sound?)

Like it?  Please tell your friends....

I'm hoping this site will really help them.   If you think so too, please take a minute and send them a link.

Pin for Later

Strawberries and Cream Cookies

Or Make Now

 

Strawberries and Cream Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Betsy Edwards
Ingredients
  • 1 box Strawberry Supreme Cake Mix
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • 1 1/4 cups white chocolate chips
Instructions
  1. Preheat oven to 350.
  2. Line two baking sheets with parchment paper.

  3. In a large bowl, combine cake mix and baking powder. In a separate bowl, whisk together eggs, oil, and vanilla by hand until well combined.

  4. Pour egg mixture into bowl with cake mixture.  Stir until a dough forms. Be sure to fully combine. Mix in the white chocolate chips.

  5. Drop rounded balls of the dough onto your baking sheet. Since they flatten out quite a bit, make sure the balls are taller than wide on your cookie sheet, about 2 inches apart.  

  6. Bake for 10 minutes. Do not let them brown in the oven. Once slightly cooled remove from sheets to finish cooling on wire racks.  Cookies will appear slightly undercooked, but that's ok. They firm up and flatten as they cool. Allow to cool for at least 10 minutes. Enjoy!

MAKE AHEAD NOTE:
  1. Cookies will stay fresh, covered, at room temperature for up to 1 week.  You can make the cookie dough in advance and hold it in the refrigerator for up to 3 days. Allow dough to come to room temperature before spooning it onto the prepared baking sheet. Alternatively you can freeze your baked cookies up to 3 months. Or freeze your unbaked cookie dough balls for up to 3 months.  Bake the frozen cookie dough balls for an extra minute, without thawing.

 

 

Want more great desserts?

Strawberry Shortcake Kabobs

This is an amazingly easy dessert for a large group. You can assign it out to volunteers to make ahead if you want and it’s easily portable. Besides which, they’re VERY addictive. You can use any luscious fruit in season.

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!

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!

Tropical Salad

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