Cake:
1 box White cake mix
1 box Orange Jello
1 C. hot water
1/2 C. cold water

Frosting:
1 8 oz. Cool-whip
1 small box Instant vanilla jello pudding.
1 tsp Orange extract.

Bake cake according to package. Mix Jello with 1 C hot water and 1/2 C cold water. When cake is done, poke holes all over the cake, then pour the Jello mix all over the cake and place in the refrigerator. While the cake is cooling, prepare the frosting, by combining all 3 ingredients and then set in the fridge until ready to frost. Frost with the cool whip and instant jello frosting. Chill until ready to serve and ENJOY!
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1/2cup milk
1 egg
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
5 bone-in, skin-on chicken breast halves
2 cups crushed cornflakes cereal

Preheat oven to 375 degrees. Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl. Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish. Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees. Enjoy with favorite sides.

RC: Sara M through Allrecipes.com
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1 link Hawaiian-style Portuguese sausage (such as Redondo's, Silva, or Frank's), sliced
3 large eggs
1 tsp. shoyu (soy sauce)
1 tbsp. butter
1 cup cooked Japanese short-grain white rice
1 tsp furikake (sesame and seaweed seasoning)
1 tsp chopped green onion (optional)

Place a skillet or frying pan on medium heat. Add the sliced sausage. Fry for 3 to 4 minutes per side until the edges turn dark brown and crispy. Remove the sausage from the pan and set it aside. Whisk the eggs and shoyu together in a small bowl. Melt the butter in the same skillet over medium-low heat. Pour in the eggs. Let them set slightly, then gently drag them into soft ribbons. Turn off the heat before they overcook. Scoop hot, freshly cooked white rice into a plate then add the eggs and sausage next to the warm rice. Sprinkle furikake and green onions over the top. Enjoy.
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1 loaf white bread cubed
1/2 cup unsalted butter
1 12 ounce can of evaporated milk
2 cups milk
4 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1 can 15 ounces pumpkin puree
2 teaspoons pumpkin pie spice

Preheat the oven to 350F.
Grease a 9x13 baking dish.
Layer cubed bread evenly in the baking dish and set aside.
In a pot heat butter, evaporated milk, and milk on medium high heat until butter is melted and mixture is heated through.
Remove from heat and set aside.
In a mixing bowl combine eggs, sugar, pumpkin puree, and pumpkin pie spice.
Slowly temper the warm milk mixture into egg mixture by adding a little of the milk mixture at time. Stir constantly while mixing to prevent the eggs from cooking.
Pour the remainder of the mixture over the bread.
Bake at 350F for 1 hour or until the liquid has set. Cool slightly and enjoy. This can also be eaten at room temperature or cold.

RC: Keepingitrelle.com
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1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch cubes
1 Tbsp. olive oil
1/4 cup low-sodium shoyu (soy sauce)
1/4 cup water*
2 Tbsp. honey
1 1/2 Tbsp. packed light brown sugar
1 Tbsp. rice vinegar
1/4 tsp toasted sesame oil
2 tsp peeled and minced fresh ginger
2 tsp peeled and minced fresh garlic (2 cloves)
2 tsp cornstarch
Sesame seeds and chopped green onions, for serving (optional)

Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together shoyu, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about a minute longer.
Serve warm, garnished with green onions and sesame seeds if desired.

RC: cookingclassy.com
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