7 Spice Rub

1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tbsp freshly ground black pepper
2 tsp Old Bay Seasoning (found at Walmart) (I also have used Lawry's)
1/2 tsp ground ginger

In a small bowl, whisk together all of the ingredients.
The dry rub can be refrigerated or frozen for up to 6 months.

We had this at a sushi restaurant on our edamame. It was so yummy so I found a recipe. The recipe says it is delicious on all types of foods, including chicken, beef and seafood. So far we have only tried it on edamame. It would be easy to half the recipe if you want to try it out to see if you like it.

Hawaiian Shoyu Chicken

1 cup sugar (white or brown)
1 cup water
1 cup aloha shoyu sauce (I found it at walmart by the soy sauce)
1 tsp garlic
1 tsp ginger
3 lbs chicken breasts (cut in 3 pieces)
2 tbsp chopped green onion

Add everything but green onions in a big skillet or frying pan. Bring to a boil on high for 10 minutes. Reduce to medium heat and cook for 50 minutes stirring often. Last 10 minutes put in chopped onions. Serve with sticky rice.

This chicken is SOOOOO good. It is kind of like sweet and sour chicken.

Cool Whip Strawberry Jello Salad

1 large box Vanilla Cook 'n Serve Pudding
1 large box strawberry Jello
2 small boxes (3oz each) Tapioca Pudding
16 oz Cool Whip
Fresh Strawberries

Pour puddings and jello in medium size sauce pan. Add 6 cups of water. Bring to low boil, sir continuously. Simmer on low boil, still stirring until netar thickness. Pour in 9x13 pan. Let set in fridge for 4 hours. Scrape jello out of pan into large bowl. Add cool whip and mix with hand mixer. Fold in fresh strawberries. Refrigerate until serving.