Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes. Season with black pepper. Stir in kale; simmer until kale is tender, 10 to 15 more minutes. Enjoy.
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In a large pot, add the ham shank or hock and broth. Bring to a boil, then reduce heat to a simmer. Cover and let it simmer for 1–1.5 hours until the meat is tender and the broth is flavorful. Skim off any foam.
Slice and add the sausage and cubed ham to the pot. Let it cook for 10–15 minutes to release flavor.
Toss in the pot: garlic, onions, carrots, celery, potatoes, cabbage, crushed tomatoes and sauce, kidney beans, and bay leaves. Simmer for 30–40 minutes until everything is tender.
Remove the ham shank or hock, shred or dice the meat, discard the bone, and return meat to the pot.
Add elbow macaroni in the last 10–12 minutes of cooking. Season to taste with salt and pepper.
Serve hot over rice and enjoy!
RC: onohawaiianrecipes.com
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Preheat oven to 350 degrees.
Season pork shoulder generously with kosher salt and black pepper.
In a Dutch oven, heat canola oil over medium-high heat. Sear pork shoulder on all sides until golden brown, about 4–5 minutes per side. Remove and set aside.
Deglaze the pot with apple cider, scraping up browned bits. Add Maika’i Beef Broth, Maika’i Holoholo Trail Mix, and Evonuk Farms Poultry Medley. Stir to combine. (Optional: add aromatics here for more depth.)
Return pork shoulder to the pot. Liquid should come about halfway up the roast—add more broth if needed.
Cover and braise in the oven for 2.5–3 hours, until the pork is fork-tender. (If adding apples, place them in the pot about 30 minutes before pork is done.)
Remove pot from heat and rest for 30 minutes before serving.
RC: Foodland.com
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Preheat oven to 375 degrees.
Peel & cut sweet potatoes into 1-inch cubes.
Lay the sweet potatoes out in a single layer on a baking sheet pan or roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil. Top with Sesame Seeds.
RC: Foodland.com
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Preheat oven to 350F degrees. Spray a 9x13 baking pan with nonstick cooking spray then lightly flour the pan. In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. The pumpkin mixture will be very wet. Pour this mixture into the prepared baking pan. Sprinkle the dry cake mix on top of pumpkin mixture. Now take melted butter and drizzle all over the top. Bake for about 55-60 minutes. It may seem not finished in the middle when done, but that's okay because it will continue to set up as it cools. Let it cool for at least 30 minutes before serving. Top with whipped cream. Be sure to refrigerate any leftovers. Enjoy!
If you can't find Spice Cake Mix, use yellow cake mix and add
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice or ground cloves (or an 1/8 teaspoon of each)
Combine well before adding all other ingredients
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