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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1 can SPAM, diced
1/2 onion, sliced
1 medium cabbage, thinly sliced
1 clove garlic, chopped
1/4 C Shoyu
Salt & pepper, to taste
Sesame Oil

Heat sesame oil in pot. Brown the SPAM then add all other ingredients. Cook until cabbage is done. Ono over rice. Enjoy!
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1 can (1 lb) pumpkin
2 eggs, slightly beaten
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (13 oz.) evaporated milk
1 1/2 cups shredded coconut
9-inch unbaked pie shell
1 pkg. (2 1/2 oz.) haupia pudding mix
1 cup heavy cream, whipped and sweetened

Preheat oven to 425 degrees. In a large bowl, combine pumpkin and eggs. Add sugar, salt, and spices. Stir in milk and 1 cup of the shredded coconut. Pour into pie shell. Bake for 15 minutes; then lower heat to 350 degrees and bake about 40 to 45 more minutes or until filling is set. Cool. Prepare haupia pudding mix according to package directions. Cool slightly, then pour over pie. Chill until haupia is firm. Just before serving, spread whipped cream over pie. Sprinkle with the remaining 1/2 cup coconut. ENJOY!
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3 lbs. spare ribs
1/4 C Worcestershire sauce
3/4 C ketchup
2 tbsp sugar
1/2 tsp salt
dash of pepper
1 piece garlic, crushed
1 piece ginger, crushed

Combine all the ingredients and let marinate for 1 hour or longer. Bake at 350 degrees for 1 hour. Enjoy.
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