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Sista Val's Home Style Recipes as featured, daily Monday through Friday in the 12 o'clock hour, on the Mid-Day Mana. "Ono" (Delicious) and easy to follow Hawaiian and Local favorites Home Style Recipes.
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Ono Avocado Onion Salad
Added on Jul 18, 2018
3 medium ripe avocados, peeled and thinly sliced
1 large sweet onion, halved and thinly sliced
1/3 cup olive oil
1/4 cup stone-ground mustard
2 tablespoons lemon juice
1 tablespoon honey

Arrange avocado and onion slices on a large platter. In a small bowl, whisk remaining olive oil, mustard, lemon juice and honey; drizzle over salad. Serve immediately. Healthy and ono!
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Nutter Butter Frozen Peanut Butter Pie
Added on Jul 17, 2018
24 Nutter Butter Cookies (Crushed)
5 Tablespoons Butter, Melted
1 8oz Package Philadelphia Cream Cheese (Softened)
1 Cup Creamy Peanut Butter
¾ Cup Sugar
1 Tablespoon Vanilla
1 8oz Tub Cool Whip (Divided)

Mix crushed Nutter Butter, butter and press into the bottom and up side of a 9 inch Pie Pan. Beat cream cheese, peanut butter, sugar and vanilla with mixer until well blended. Stir in 1 ½ cup cool whip. Pour into crust, freeze for 4 hours. Remove from freezer 30 minutes before serving. Top with remaining cool whip and serve. SO ONO!

[mahalo to Laurie Coffey for this winning recipe]
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Easy and Ono Watermelon Juice
Added on Jul 16, 2018
5 cups of large watermelon chunks
2 cups natural coconut juice (or just plain purified water)
8 fresh mint leaves
large handful of ice

Throw it all in a blender and blend for about 20 seconds, or until the desired texture is achieved. Store leftovers in an airtight glass container in the fridge for up to two days. This recipe would also make delicious Popsicles, just pour into Popsicle molds and freeze for at least 4 hours. REFRESHING AND OH SO ONO!!!

[recipe courtesy of elizabethrider.com]


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Easy Homemade Banana Pudding
Added on Jul 12, 2018
2 cups very ripe bananas, mashed
2 tablespoons lemon juice
1 cup coconut cream

Mash bananas until a smooth paste is formed. Then add the lemon juice. Finally, gradually add the coconut cream, stirring constantly. Chill for about an hour and enjoy. Healthy and ono!
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Zucchini Meatloaf
Added on Jul 11, 2018
2 eggs, slightly beaten
2 cups shredded zucchini (1 large or 2 small)
1/3 cup bread crumbs
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 1/2 lb lean (at least 80%) ground beef

1 Tablespoon packed brown sugar
2 Tablespoons ketchup
1/2 teaspoon yellow mustard

Heat oven to 350°F. In large bowl, mix all meatloaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate or a 9X9 inch baking pan. Bake 35 minutes. Meanwhile, in small bowl, mix all topping ingredients. Remove meatloaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center. Let stand 5 minutes before serving. Enjoy with a nice toss salad and dinner rolls. YUM!
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