9 cups Chex cereal
1 cup Semisweet chocolate chips
1/2 cup Maika'i Peanut Butter (coconut or honey mac nut)
1/4 cup Butter or margarine
1 1/2 cups Powdered sugar

Pour cereal into a large bowl and set aside.
Place chocolate chips, peanut butter, and butter in a microwave safe bowl. Microwave, uncovered, on high for 1 minute, then stir. Continue warming mixture in 30 second increments until smooth and combined.
Pour chocolate mixture over cereal and fold in until evenly coated. Transfer to a large resealable bag.
Add powdered sugar to the bag and seal, then shake until well coated. Evenly spread cereal out onto waxed or parchment paper to cool. Enjoy for yourself or pack & share as gifts!
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2 lbs. Boneless short ribs
1/2 cup Ginger, minced
1 cup Sweet onion, small dice
2 quarts Beef broth
1 1/2 cups Guava nectar concentrate
Salt & pepper
Canola oil

Season short ribs with salt and pepper.
In a braising pan, preheat canola oil on medium high heat. Once preheated, add in seasoned short rib and brown all sides.
Once browned, remove from pan and set aside.
In the same pan, sauté ginger and sweet onion until onion is translucent.
To deglaze pan, add in beef broth and guava nectar concentrate, and mix thoroughly.
Place short ribs back in pan making sure each piece is submerged in broth and guava mix, braising for 1 hour on medium heat.
Serve and Enjoy!

Makes 4 servings
RC: Foodland.com
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3 cups uncooked white rice
1 tablespoon achiote oil
1/2 pound bacon
1/2 pound pork tenderloin sliced into thin, short, narrow strips
4 cloves garlic finely minced
1/2 green bell pepper diced
1 small onion diced
1 bunch cilantro finely chopped
5 stalks green onion thinly sliced
3 cups chicken broth
2 packets Sazon Goya
1 can 8 ounces tomato sauce
1 can 15 ounces gandules verdes, drained
1 can 6 ounces pitted black olives, drained

Rinse rice in cool running water until water runs clear. Drain and set aside.
Set a large pan over medium high heat. Add achiote oil, bacon, and pork. Cook until browned, about 5-10 minutes.
Next add garlic, bell pepper, and onion. Cook until fragrant and the onions become translucent, about 2-3 minutes.
Then add cilantro and green onion. Stir to combine and heat through. Remove from the heat and set aside.
Pour drained rice into the rice cooker. Add chicken broth, Sazon Goya packets, tomato sauce, gandule beans, and olives.
Strain oil from pork mixture and discard. Add pork to the rice pot. Stir until well combined.
Set the rice cooker to cook. Once the rice cooker has finished, open and fluff the rice by stirring with a fork.

RC: Relle Lum
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1 (16 ounce) package frozen garlic bread
2 (24 ounce) jars spaghetti sauce
40 Italian-style frozen meatballs
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees. Heat garlic bread with spread side up on a baking sheet in the preheated oven until warm and golden brown, 10 to 12 minutes. Set aside to cool. Reduce oven temperature to 350 degrees.

Bring spaghetti sauce to a boil in a large pot. Place frozen meatballs into sauce. Reduce heat to low and simmer until meatballs are heated through, about 20 minutes.

Tear garlic bread into bite-size pieces and spread into bottom of a 9x13-inch baking dish. Pour spaghetti sauce and meatballs over garlic bread, coating bread with sauce and distributing meatballs evenly. Spread mozzarella cheese over top in a layer, followed by a layer of Parmesan cheese.

Bake casserole until cheese has melted, 20 to 25 minutes. Enjoy with favorite sides.

RC: Allrecipes.com
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2 teaspoons vegetable oil
1 onion, chopped
2 Tablespoons crushed garlic
4 skinless, boneless chicken breast halves, cut into 1-inch pieces
salt, to taste
ground white pepper, to taste
ground black pepper, to taste
2 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 cup grated Parmesan cheese
1/2 cup frozen corn
5 Tablespoons sour cream
2 Tablespoons milk
2 cups shredded Cheddar cheese

Preheat oven to 375 degrees. Heat oil in a large skillet over medium-high heat. Sauté onion and garlic in hot oil until slightly softened and fragrant, about 3 minutes. Add chicken pieces; season with salt, white pepper, and black pepper. Cook and stir chicken until no longer pink in the middle, 7 to 10 minutes; transfer to an 8-inch square baking dish.

Stir condensed soup, mayonnaise, Parmesan cheese, corn, sour cream, and milk together in a bowl; pour over chicken in the baking dish. Sprinkle Cheddar cheese over the top. Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Let rest for 5 minutes before serving. Enjoy.

RC: allrecipes.com
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