<ul><li>1 graham cracker crust for 11x15 pan</li><li>6-8 bananas</li><li>1/2 gallon vanilla ice cream&nbsp;</li><li>1 cup chocolate chips&nbsp;</li><li>1/2 cup butter&nbsp;</li><li>2 cups evaporated milk&nbsp;</li><li>2 cups powdered sugar&nbsp;</li><li>1 cup chopped nuts&nbsp;</li></ul>

<ol><li>Prepare a graham cracker crust and pat into pan.</li><li>Slice bananas and layer over crust.</li><li>Soften ice cream and layer over bananas.</li><li>Freeze 3-4 hours until hard.</li><li>Mix chocolate chips, butter, milk, and sugar in a saucepan</li><li>Cook over medium heat, stirring often until it becomes thick and smooth.</li><li>Cool the sauce, then spread over the ice cream. Sprinkle chopped nuts on top.</li><li>Keep frozen, taking it out a while before &nbsp;cutting into squares and serving.</li></ol>

<ul><li>Eggs at room temperature</li><li>Water for boiling</li></ul>

<ol><li>Boil the water first</li><li>Put the eggs in and cook for 10 minutes</li><li>Remove from heat</li><li>Run under cold water until eggs are cooled</li><li>Dry the eggs and store in a fridge.</li></ol>

<p>You can adjust time depending on your desired yolk texture.</p>

<ul><li>1 cup butter</li><li>1 cup bacon grease&nbsp;</li><li>1 tsp season salt</li><li>1 tsp celery salt</li><li>1 Tbs garlic salt</li><li>3 Tbs Worcestershire sauce&nbsp;</li><li>1-2 tsp hot sauce</li><li>6-8 cups Cheerios</li><li>4-6 cups wheat Chex&nbsp;</li><li>6-8 cups rice Chex&nbsp;</li><li>6-8 cups pretzels&nbsp;</li><li>4-5 cups peanuts&nbsp;</li></ul>

<ol><li>Preheat oven to 200°.</li><li>Mix all cereal and peanuts in a large bowl.</li><li>Melt butter and bacon grease in a saucepan.</li><li>Stir seasonings, Worcestershire sauce and hot sauce in.</li><li>Pour sauce over cereal and mix until well coated.</li><li>Single layer the cereal on baking sheets and bake for 1-2 hours, stirring every 15 minutes.</li><li>Let cool and enjoy!</li></ol>

<p>Stores well in ziplock bags or in jars.</p>

<ul><li>1.5&nbsp;cups corn syrup</li><li>1.5 cups sugar</li><li>2 cups peanut butter</li><li>1 cup&nbsp;coconut flakes</li><li>8 cups Cornflakes</li></ul>

<ol><li>Heat corn syrup and sugar in a large pot until slightly boiling, stirring ocassionaly.</li><li>Turn off heat, leaving pot&nbsp;on stove, and stir in peanut butter.</li><li>Stir in Cornflakes and coconut.</li><li>Transfer mixture into a 9x13 glass dish</li><li>Let cool and serve by cutting into squares.</li></ol>

<p>This recipe is very adaptable. You can use smooth or crunchy peanut butter, omit the coconut, and use a variety of cereals. My favorite is to include all ingredients, using 6 cups of Cornflakes and 2 cups of Golden Grahams.</p>

<p>Spicy Mayo</p><ul><li>4 tbsp of light mayo</li><li>2 tsp of sriracha</li><li>1-2 tbsp of water</li></ul><p>Chicken:</p><ul><li>1 1/2 pounds of&nbsp;chicken thighs, trimmed of visible fat and diced&nbsp;</li><li>2 tsp of grated garlic</li><li>2 tsp&nbsp;of grated ginger</li><li>1 tsp of onion powder</li><li>3 tbsp of soy sauce</li><li>3 tbsp of maple syrup</li><li>1 tbsp of Shaoxing wine (or&nbsp;<a href="https://thenymelrosefamily.com/shaoxing-wine-substitute/">substitute</a>)</li><li>1 tbsp of tomato paste</li><li>1/2 cup of pineapple juice</li><li>2 tsp of sriracha</li><li>2 tsp of sesame oil</li></ul><p>Rice &amp; Add-ins:</p><ul><li>Jasmine rice (coconut flavored if you choose)</li><li>fresh pineapple, diced</li><li>cooked edamame beans</li><li>carrot, julienned</li><li>avocado, diced</li><li>spring onions, sliced (green part only)</li><li>baby cucumbers, halved and sliced</li><li>1 tsp of toasted sesame seeds</li><li>red onion, halved and sliced thinly</li><li>pickled ginger</li></ul>

<ol><li>In a small bowl, mix together the light mayonnaise and sriracha. Add a little water until desired consistency is reached (for drizzling over your bowl). Set aside.</li><li>In another small bowl, whisk together the soy sauce, maple syrup, Shaoxing wine, pineapple juice, tomato paste, sesame oil, and sriracha.</li><li>Heat a large frying pan over medium-high heat and spray with low-calorie spray. Add the chicken, garlic, ginger, and onion powder. Fry, turning occasionally, until golden brown. Remove from the pan and set aside.</li><li>Pour the sauce into the frying pan and heat until it just starts to bubble. Add the chicken back into the pan and let it continue to cook until the sauce reduces down and the chicken is caramelized, and the sauce becomes sticky in consistency.</li><li>Build your poke bowl by adding cooked rice to a bowl. Reheat the rice if needed. Sprinkle the chicken with a pinch of sesame seeds. Add cucumber, pineapple, avocado, red onion, julienned carrot, cooked edamame, and sliced green onions.</li><li>Drizzle the spicy mayo over the bowl and enjoy!</li></ol>

<p>Add-ins can be changed to suit your taste and imagination. Instead of spicy mayo, you can also use teriyaki sauce.</p>

<ul><li>1 pound&nbsp;shrimp</li><li>1/4 cup minced garlic</li><li>1 tbsp&nbsp;flour</li><li>1 1/2 tsp paprika</li><li>1/4 tsp cayenne pepper</li><li>salt and black pepper</li><li>6 tbsp unsalted butter</li><li>2 tbsp olive oil</li><li>2 tbsp lemon juice</li><li>1 tbsp minced parsley</li></ul>

<ol><li>Pat the shrimp on both sides with a paper towel to remove&nbsp;excess moisture.</li><li>In a bowl, sprinkle with flour, paprika, cayenne pepper and salt and pepper and toss to coat the shrimp.</li><li>Melt 3 tablespoons of the butter with olive oil in a large skillet.</li><li>Add shrimp in an even layer in the skillet. Cook on the first side until pinkish on the bottom, about 2 minutes. Flip and cook the opposite side until just cooked through, about 2 minutes longer. Add the remaining butter and garlic and sauté 30 seconds until fragrant.</li><li>Remove from heat, toss with lemon and parsley.</li><li>Serve immediately.</li></ol>

<p>Can be served with rice, in a poke bowl, or with your desired dish.</p>

<ul><li>1 cup boiling water</li><li>1 inch grated ginger root</li><li>1 Tbs honey</li><li>1 Tbs lemon juice</li></ul>

<ol><li>Boil the water in a teapot&nbsp;</li><li>Meanwhile, grate the ginger</li><li>Pour boiling water into a container with the ginger and let sit 5 minutes</li><li>Strain the water into a container and add the honey.</li><li>Add lemon juice and stir until honey is dissolved.</li><li>Let tea cool until safe to drink.</li></ol>

<p>This tea can be adapted to suit your flavor preference. I typically make this tea in larger quantities and share or store any leftover tea in the fridge. I also don't measure all ingredients precisely, normally adding more honey and lemon juice.</p>

<ul><li>1 cup water</li><li>1/2 cup honey</li></ul>

<ol><li>Dissolve honey into water in a pan over low heat</li><li>Let cool completely and refridgerate in airtight container for up to four weeks.</li></ol>

<ul><li>2.5 cups flour</li><li>2 Tbs baking powder&nbsp;</li><li>3 Tbs sugar</li><li>1 tsp salt</li><li>2-3 eggs</li><li>2 cups water or milk</li><li>4 Tbs oil</li></ul>

<ol><li>Mix all ingredients until well combined</li><li>Heat pan to medium to medium high</li><li>Pour batter into preferred size and cook, flipping after the top is set.</li><li>Once both sides are golden brown, remove from pan and top with butter.</li></ol>

<ul><li>3-4 gallons of water</li><li>2 fl oz root beer extract</li><li>8-12 cups sugar</li><li>3-4 lbs dry ice</li></ul>

<ol><li>Mix the water and sugar in a 5 gallon jug, then pour in the root beer extract.</li><li>Slowly add in small chunks of dry ice.</li><li>Wait for 30 minutes then serve.</li></ol>

<p>Use caution, such as gloves or tongs, when handling the dry ice.</p>

<ul><li>1/2 cup tamari or soy sauce</li><li>1/4 cup brown sugar</li><li>1 1/2 tsp ginger, minced</li><li>1 tsp garlic, minced</li><li>1 tbsp honey</li><li>1 tsp sesame oil</li><li>3 tbsp mirin (or 3 tbsp rice vinegar and 1 1/2 tsp brown sugar)</li><li>1/4 cup water mixed with 3 tsp cornstarch</li></ul>

<ol><li>Stir all ingredients together in a pan</li><li>Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened</li></ol>

<p>Makes about 1 1/4 cups of teriyaki sauce.</p>

<ul><li>10-15 mint leaves</li><li>2 tbsp lime juice</li><li>2 tbsp&nbsp;<a href="libertmillshomestead.com/recipes/67e70cf91069c600dca186c9">honey simple syrup</a></li><li>4-10 oz sparkling water (depending on desired potency)</li><li>ice</li><li>lime slices</li></ul>

<ol><li>Stir mint leaves and lime juice in a glass for 1 minute.</li><li>Mix in the honey simple syrup.</li><li>Pour in the sparking water.</li><li>Garnish with ice and a lime slice.</li></ol>

<ul><li>2 cups pineapple juice</li><li>3/4 cup cream of coconut</li><li>4 cups ice</li><li>Pineaple wedges</li></ul>

<ol><li>Blend pineapple juice, cream of coconut, and ice until smooth.</li><li>Divide into four glasses</li><li>Garnish with a pineapple wedge.</li></ol>