3 cups steamed and mashed Molokai or Okinawan sweet potatoes
1/4 of a medium sized Maui onion, diced
1 cup kalua pork
Vegetable oil for frying

Place mashed sweet potatoes in a large bowl; mix in onions and kalua pork. Form into patties, about 3-inches in diameter and 1/2-inch thick. Heat vegetable oil in a skillet over medium to medium-high heat; brown patties on both sides.
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1 cup water 1/2 cup butter
1 cup all-purpose flour
4 eggs
2 (3.4 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup

Preheat oven to 400 degrees and lightly grease a jelly roll or baking pan. In a large saucepan, bring water and butter to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan. Bake at 400 degrees for 20 to 25 minutes. Set aside to cool completely. In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold. Enjoy! Mahalo Aunty Jane G. for this recipe!
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1 cup creamy peanut butter
2/3 cup maple syrup
2 cup almond flour (or 1 & 1/2 cup oat flour)

Peanut butter filling:
1/2 cup peanut butter
2 Tbsp. honey or maple syrup

Preheat oven to 350 degrees F and line a baking sheet with parchment paper
Mix together peanut butter, maple syrup and flour in a large bowl
Scoop into 1 teaspoon sized balls of dough, and use 2 to create a peanut shape (I find wetting my hands helps a lot with the stickiness of the dough!)
Press down onto lined baking sheet, making sure two pieces are connected and score with a fork to create a hatch pattern
Bake for 9-12 minutes, or until lightly golden brown on the edges
Allow the cookies to cool fully before filling with the peanut butter spread. To make the filling, mix together the 2 ingredients until smooth. Then spread peanut butter filling across half the cookies and sandwich with remain cookies and enjoy!


RC: Rachel Mansfield
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1 29 oz. can sliced peaches with the juice
1 yellow cake mix
1/2 cup butter, melted
1 cup nuts, chopped (optional)

Preheat the oven to 325 degrees. Place peaches and juice in a 9×13 pan. Sprinkle dry cake mix over peaches. Carefully spoon melted butter over cake mix. Sprinkle with nuts if you are using them. Bake for about 45-50 minutes. Enjoy. ONO!
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1 (2#) bag boneless/skinless chicken breast
1 bag panko flakes
2 eggs, beaten
Garlic salt to taste
Black Pepper to taste
Oil for frying
2 packets Brown Gravy

Sprinkle chicken with garlic salt and pepper then dip in egg wash and roll in panko. Heat oil and fry until golden brown on each end, which should be about 5 minutes on each side. Then, when done frying, put chicken on paper towel, so it can soak off excess oil. Follow the directions on the brown gravy packets and when done cooking, pour over your chicken and serve with rice or mash potatoes and some steamed veggies or a nice fresh green salad. Easy & ono! ENJOY! Mahalo Mary F. for this recipe!
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