4 cups flour
2 cups sugar
2 cups butter, softened
1/4 teaspoon vanilla
2 cans (1 lb. 5 oz. size) blueberry, apple, cherry, or peach pie filling
Whipped cream or ice cream (optional)
Powdered sugar (optional)

Preheat oven to 350 degrees. In a large bowl, combine flour and sugar; cut in butter and vanilla until mixture is crumbly. Put half of the mixture in a 13x9-inch baking pan; press evenly to make a crust. Spread fruit filling over crust. Sprinkle remaining crumb mixture over filling. Bake for 45 to 50 minutes or until top is golden brown. Cool. Sprinkle with powdered sugar. Enjoy with whipped cream or ice cream.
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4 cups shredded cooked boneless, skinless chicken breast
2 cans (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
1 cup light sour cream
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (about 15 ounces) black beans, rinsed and drained
1 envelope (about 1 ounce) reduced sodium taco seasoning mix
15 ounces tortilla chips, crushed (about 5 cups crushed)
2 cups shredded Cheddar cheese (about 8 ounces)
1 small tomato, chopped
1 green onion (scallion), sliced (about 2 tablespoons)
1 tablespoon chopped cilantro (optional)

Set the oven to 350°F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chilis, beans and seasoning mix in a large bowl.

Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.

Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.

Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

RC: Campbells.com
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1 pound boneless and skinless ahi (or aku)
1/2 cup finely chopped yellow onions
1 stalk green onion, finely chopped
1 egg
1/2 cup miso
Vegetable oil for frying

Chop or mash ahi. Combine all remaining ingredients with ahi; mix well. Form into 3-inch patties. Heat skillet to medium heat, add vegetable oil and brown ahi patties on both sides until done. Enjoy either on burger buns or with rice. ONO!
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2 cups vanilla ice cream
1/4 cup Organic Coconut Milk
1/4 cup ube halaya
1/4 teaspoon ube extract
1/4 teaspoon vanilla extract

Add all ingredients to a blender. Blend until smooth. Enjoy.

Makes 2 servings

RC: Relle Lum
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1 Pound Ground Pork
1 Cup Napa Cabbage, chopped
3 Green Onions, finely sliced
1 Tablespoon Fresh Ginger, minced
2 Cloves Garlic, mashed
6 Mushrooms, finely chopped
1/2 Teaspoon Baking Soda, optional but recommend for fluffier texture!
2 Tablespoons Sesame Oil
2 Tablespoons Mirin, or Shaoxing wine
2 Tablespoons Oyster Sauce
1/4 Cup Low Sodium Shoyu (Soy Sauce)
1 Package Wonton Wrappers
Green Onions, for garnish
Chili Oil, for garnish

To start, prepare the dumpling filling. In a large bowl, combine the ground pork, chopped Napa cabbage, green onions, ginger, garlic, mushrooms, baking soda (if using), sesame oil, mirin, oyster sauce, and soy sauce. Use your hands or a fork to mix everything together until well combined.
Next, set up your ramekins or mugs. Begin layering by adding a spoonful of the pork mixture to the bottom, followed by a wonton wrapper. Continue alternating layers of filling and wonton wrappers, pressing gently as you go, until the ramekin is nearly full.
Before adding the final layer, pour 1/3 cup of water into each ramekin. Top with two wonton wrappers to seal it in. Place the ramekins into a Dutch oven or large pot with water halfway up the sides of the ramekins and put the lid on the pot.
Cover and steam for about 20 minutes, until the pork is fully cooked and the wonton wrappers are soft and tender. Carefully remove from the steamer, finish with chili oil and sliced green onions, and serve warm straight from the ramekin.
RC: Nicole Keshishian
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