White Log Cake (Christmas Cake)

White cake mix

3 lg eggs

1 c. milk

1/3 butter

2 c desiccated coconut

2 cream cheese

4 cherries 

1 c powdered sugar

2 tbsp eggnog

3 tbsp hershey strawberry syrup

2 tbsp powdered sugar for dusting

Pre-heat oven to 350 degrees. Combine eggs, milk, and butter in a mixer and mix until bubbly. Slowly scoop in cake mix and beat for at least 3 minutes. Line a cookie pan with wax paper and pour mixture. Use spatula to level mixture and in to the oven. Bake cake for 15 minute or until done, use tooth pick to check after 15 minutes. Take cake out and dust top of cake with 2 tbsp powdered sugar. Use a clean kitchen cloth to cover entire pan and securely invert cake. Slowly take wax paper out and roll cake and set aside. In the  mixer, combine cream cheese and 1 cup powdered sugar, beat until smooth and pour eggnog to the mixture until well incorporated. Divide mixture to half and mix in strawberry syrup to other half. Unroll cake and fill with cream cheese and strawberry syrup  mixture evenly and roll back. Wrap rolled cake with aluminum foil and chill for an hour. Unwrap cake and set in a long cake pan and use the other half of cream cheese for icing. Top with cherries and sprinkle cake with coconut and slowly press coconut to sides of cake. Chill before serving.

Teriyaki Chicken

6 drumsticks

6 thighs

Marinade: 

1 tsp pepper

1/2 tsp salt

1 tbsp turmeric

1 tbsp paprika

1/4 c. teriyaki sauce

2 tbsp olive oil/cooking oil

1 tbsp oyster sauce

1 tsp garlic powder

Glaze:

1/4 c. teriyaki sauce

1 tsp turmeric

2 tbsp oil

Preheat oven to 400 degrees. Wash and trim chicken fats. Drain meat/use paper towel to dry excess water from meat. Combine marinade ingredients in a bowl and mix well. Put dried chicken in a ziploc bag and pour marinade. Distribute mixture to coat meat. Keep in the fridge over night. In a deep baking dish, line chicken and pour marinade over to chicken. Cover dish with foil and bake for 30 to 40 minutes. Check chicken when it's done, take chicken out from dish leaving the drippings, and transfer to another dish. Leave out for 10 minutes to air dry cook meat. Brush cooked chicken with glaze abundantly, take them back to the oven, and broil chicken to low until skin is brown. Oven temperature varies. Chicken should be brown for that yummy look. Enjoy!

Pumpkin Roll

3 large eggs

1 c. granulated sugar

1 c. pumpkin

3/4 c. all-purpose flour

1 tsp baking powder

1 tsp. cinnamon

1 tbsp. pumpkin spice

1/2 tsp. salt

Filling:

8 oz. cream cheese

1/2 c. confectioner's sugar

1 c. whipped cream

Preheat oven to 350 degrees.  Line cookie sheet with wax paper. Combine eggs and sugar in a mixing bowl, beat ingredients until well blended. On a low speed, add in pumpkin and blend well. Using a separate bowl, combine all dry ingredients, and mix ingredients using fork. Slowly add to egg mixture and beat until ingredients are all incorporated. Pour to prepared pan and use spatula to even out level of the mixture. Bake for 15 minutes. Cover top of cake with powdered sugar, line cloth on top of the pan, hold each end, and securely invert pan. Take wax paper out and roll cake cross wise. Set aside. 

Unwrapped cream cheese and beat over medium speed until smooth. Mix in powdered sugar and whipped cream. Blend well.

Unroll cake and fill evenly, roll back, and wrap with foil. Chill before serving. Drizzle powdered sugar on top before cutting.

Chicken and Fruit Salad

1/4 c. cubed chicken

1 wedge sliced pineapple, cubed

1 small gala apple, cubed

6 pcs. big green/red grapes, halves

6 pcs. cherry tomato

1/4 of red/orange bell peppers, cubed

1/4 c. dried cranberries

Dressing Ingredients: 

1 tsp. mustard

1 tbsp. olive oil

1 tsp. seasoned vinegar

pinch of salt

pinch of ground pepper

1/2 tsp. lemon juice

garnish with chopped cilantro 

Wash and cut all veggies including fruits. Put them in a big salad bowl. In a separate bowl, combine all dressing ingredients and mix well until all ingredients are incorporated. Assemble salad on a plate and pour at least 1 tbsp of dressing. Ingredients makes two servings.

Red Velvet Cupcakes with Cream Cheese Icing

red velvet duncan hines cake mix 

eggs

butter

milk

icing:

cream cheese

confectioners sugar

whipped cream

Preheat oven to 350 degrees. Follow cake instruction according to box. Fill cupcake sleeves 3/4 full and bake cupcakes for 20 minutes. Let it cool. Combine icing ingredients and mix until smooth. Use icing tip to decorate.

Hershey Chocolate Cupcakes

1 duncan hines chocolate cake mix

3 eggs

1/4 c. butter

1 c. milk

24 hershey chocolates

12 strawberries

icing: 

2  (8 oz.) cream cheese

1 c. confectioner's sugar

1 c. whipped cream

Preheat oven to 350 degrees. Empty cake mix to mixer and combine all cake ingredients. Mix approximately 2 minutes. Fill 24 cupcake sleeves 3/4 full, unwrap hershey chocolates, drop one chocolate to each cake mixture. Bake cupcakes for 20 minutes. Let it cool. Combine all icing ingredients to the mixer until smooth. Decorate cupcakes. Cut strawberries to half lengthwise and use as topper.

Fruit and Veggie Medley Salad

you need: 

1/2 c. each red and green grapes

1/2 each yellow and orange peppers

1 small carrot

1/4 c. black beans

chopped cilantro

vinaigrette:

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp pepper

1/2 tbsp seasoned vinegar

pinch of salt 

1 tbsp olive oil

1/2 tbsp fresh lemon juice

1. Wash and cut grapes into half, dice yellow and red peppers, and cube carrot.

2. Combine all cut ingredients in a salad bowl.

3. Add vinaigrette ingredients in to the bowl and mix well. 

Mix Fruit Salad

you need: 

green grapes

strawberries

cherry tomatoes 

slice of pineapple (cubed)

firm ripe mango (cubed)

chopped cilantro

vinaigrette:

tbsp seasoned vinegar

lemon juice (quarter of lemon)

olive oil

salt

 pepper

1. In a salad bowl, combine all ingredients and pour vinaigrette. Lightly mix all ingredients until fruits are coated. Enjoy the fresh flavor of these colorful ingredients. Serve with grill meat.

Jamie Oliver's Food Revolution http://www.jamieoliver.com/us/foundation/jamies-food-revolution/recipes/VEGETARIAN_CHILE

                                         

Fiber Filled Salad

Ingredients:

10 cherry tomato

1/4 c. black beans

1 gala/jona gold apple

1/2 cup grapes

1/4 c. sweet pea

Vinaigrette:

chopped cilantro

1/4 of fresh lemon juice

1 tbspseason vinegar

1 tbsp olive oil

 pinch of ground pepper

1. Cut all apple into bite pieces, half tomato, and grapes. Combine veggies and fruits in a salad bowl.

2. Squeezed 1/4 of whole lemon and combine the rest of the vinaigrette ingredients. 

3. Pour over to the salad and top with chopped cilantro. 

4. Slightly mix all ingredients. 

HAPPY ALL THE WAY!

http://realwomenofphiladelphia.com/blog/post/tool-time-mandoline

Patriotic Pie

Ingredients:

3 c. birds eye frozen coconut (thawed)

1 box vanilla pudding mix

8 oz. cream cheese 

1/2 c. confectioner's sugar

1 c. whipped cream

7 strawberries

2 c. blueberries

1 tbsp honey for glaze

Procedure: 

1. Combine coconut and pudding mix in a bowl.

2. Pour mixture to a pie pan and press evenly.

3. Soften cream cheese in a mixer, combine sugar, and whipped cream. Mix well.

4. Pour mixture to the pie crust and spread evenly.

5. Top with cut into half strawberries and blueberries in the middle. Glaze with honey. Chill before serving.

Sheperd's Pie

You need:

1 lb ground beef

small onion

1 carrot (cubed)

1 cup peas

1 cup beef broth

2 tbsp flour

2 tbsp olive oil

1 tbsp worcestershire sauce

6 potatoes

1 cup cream

1 egg

pepper

salt

cheese

parsley

You will:

1. Peel and cut potato, fill pot with water and salt, boil until soft. 

2.While boiling potato, brown beef in a pan and drain excess oil from meat. 

3. Drop in onions and carrot until soft. 

4. In a sauce pan, combine olive oil and flour and mix well, add in beef broth and worcestershire sauce mix until mixture form a thick gravy. 

5. Combine gravy to meat and stir well. 

6. Drop in peas and mix well. 

7. Drain water from potato, combine egg and cream. 

8. Mush potato until soft. In a dish, pour meat mixture and top with mash potato. 

9. Cover with cheese. Set oven to low broil until cheese melts and browned. 10. Chopped parsley and sprinkle on top. Enjoy!

Tomato and Mozzarella Salad

You need:

2 ripe tomato

1 mozzarella cheese ball

olive oil

balsamic vinegar

salt

pepper

fresh sweet basil

You will:

1. Slice tomato and mozzarella, alternatively arrange on a plate. 
2. In a bowl, combine olive oil, balsamic vinegar, and pepper. 
3. Chop basil and sprinkle over tomato and mozzarella. 
4. Pour olive oil and vinegar mixture over tomato and mozzarella.. Here you go a fresh and good way to eat tomato. Enjoy!

Mamon

Mamon

yellow cake mix

egg yolk

3 eggs

1 cup milk

1/2 cup butter

1. Combine all ingredients and beat in a cake mixer. Using ice cream scoop to fill up a mini pan lined with cup cake liner and bake for 18 minutes in a 350 degree oven.

 This is perfect with slices of strawberries and whipped cream.

Chocolate Surprise Cup Cakes

duncan hines chocolate cake mix

hershey choc

 cream cheese

whipped cream

strawberries

1. Bake cake according to cake instruction. I replaced butter to apple sauce and it turned out as good as with butter. Each cup cakes had hershey chocolate inside - that's the surprise.

Biscuit Cinnamon Cake

 You need :

1 cup brown sugar

5 tbsp cinnamon

3 small tube biscuits

juice of 1 lemon

1 cup confectioner's sugar

1/4 cup heavy cream

1. Combine brown sugar and cinnamon.

2. Unwrap and separate biscuits and roll coat with cinnamon mixture.

3. Line them up in a spring form pan. Sprinkle cinnamon mixture over top of lined biscuits and bake 300 degrees for 1 hour.

4. Squeeze lemon and combine with sugar and heavy cream. Let it simmer for 10 minutes and pour over cake. Continue baking for another 5 minutes.

Good when it's warm with coffee. Enjoy!

Freshly Cut Mix Fruits with Honey

mango

kiwi

strawberries

blueberries

honey

 Peel and cut mix fruits and drizzle with light honey.

Mangoes should be sweet when they are matured enough when picked. Buying mango in the market sometimes frustrating if you don't have any idea on how to pick one. Mango should be sweet if they are soft and golden yellow in color. 

These are Philippine mangoes.

Strawberry Vanilla Coconut Cream Tart

You need:

Freshly grated coconut (Bird's Eye Frozen Grated Coconut)

1 vanilla pudding mix

strawberries.

1/4 cup heavy cream

8 oz. cream cheese

2 tbsp strawberry glaze

1/2 cup confectioner's sugar

Procedure: 

1. Empty coconut and vanilla pudding mix in a bowl and mix well. Pour mixture to a  tart pan. Spread evenly and press evenly using forks.

2. In a mixer, combine cream cheese, whipped cream, and confectioner's sugar until all ingredients are well incorporated. Pour mixture in to the shell and spread evenly.

3. Slice strawberries into half and line them up evenly over filling.  Scope glaze in a bowl and warm it up in the microwave for 30 seconds or until runny. Brush strawberries with glaze and chill until ready to serve.

Broiled Chicken Livers Asparagus and Tofu

Ingredients

1 lb chicken livers

1 extra firm tofu

1 bundle asparagus

2 tbsp soy

1 tbsp oyster sauce

ground black pepper

4 tbsp olive oil

turmeric

fresh garlic

1. Wash and drain livers, season with olive 1 tbsp olive oil, pepper, oyster sauce, and  tbsp soy. Transfer to a baking pan and broil high in the oven for 15 minutes. Drain excess fluids from pan and return to the oven and continue broiling for another 5 minutes. Set aside.

2. Cut and use soft part of asparagus, season asparagus with olive oil and wrap with foil and in to the oven and broil for 5 minutes and set aside.Cubed and drained tofu, season with turmeric, pepper, and olive oil. Spread tofu in a foiled cookie sheet, broil separately for 10 minutes. Arrange livers, asparagus, and tofu in a platter.  In a bowl, combine  tbsp olive oil, 2 chopped fine garlic, and tbsp soy. Mix ingredients and pour over top and set aside. Serve with white rice. 

Protein Filled Salad

 Ingredients:

handful of arugula greens

1 hard boiled egg

1 strip cubed smoked salmon

cherry tomato

tofu

1. Cube tofu into bite pcs, season with turmeric, paprika, olive oil, salt and pepper. 

2. In to the oven and bake (350 degrees) for at least 20 minutes. 

 Dressing: 

1 tbsp mustard

1 tbsp olive oil

1 tbsp rice vinegar

pinch of ground black pepper

Mix all ingredients and can keep left over in a glass jar for later use.

A freshly cup arugula greens from my garden. Healthy, good, and protein filled salad.

Glutinous Rice Pockets (Suman)

Ingredients:

(13 pcs)  6 inches wide cut banana leaves

2 lbs glutinous rice

1 can coconut milk

1 cup granulated sugar

strings to thigh

1. Empty coconut milk in to a big pan and let it simmer. Add sugar and stir until sugar dissolves. Set aside to cool before wrapping.

2. Wash and cut banana leaves.

3. Trim off hard core of the banana leaves with scissor.

4. Wipe banana leaves clean with paper towel.

  6. Form a cone and fill cone with 2-3 spoonful of rice.

7. Fold banana leaves toward the middle and both sides to cover rice. Tighten securely to avoid opening while boiling. 

 8.  Fill up a big pasta pot, put them pockets in, and boil for 3-4 hours in med-low heat.

9. Unwrapped and dip in sugar. Enjoy!

Note: A famous and authentic Filipino dessert. This food can be kept in the fridge for days and good to eat with coffee. It's so sticky.

Seafood Tortellini in White Sauce

Ingredients

1/3 cup olive oil

1 shallot, thinly slice

5 cloves of garlic, sliced

1/3 tsp of ground black pepper

half each of yellow, orange, and red pepper, cubed

1 lb fresh tortellini 

12 pcs. medium shrimp

10 scallops

1 cup crab meat

1 small jar of alfredo sauce

2/3 cup water

 small bag of spinach

1. In a large skillet, saute garlic and shallot in olive oil on a medium heat. 

2. Combine peppers and stir continuously until incorporated. 

3. Drop in tortellini  together with the sea foods and stir slowly for about a minute. 

4. Pour white sauce to the skillet covering the ingredients, fill jar with 2/3 water cup water and combine.

5. Stir and let it simmer for 10 minutes and add in spinach until it's done.

6. Transfer to a big serving dish and serve. 

Mini Sandwich

Dough: 

8 cups all-purpose flour

3 cups milk

1 cup sugar

1 cup whipped sweet buttermilk

2 tbsp yeast

1 egg yolk

1. Pour milk in a large pan, combine sugar, and whipped buttermilk. 

2. Let it warm in a medium heat, butter and sugar should melt when it's warm, not boiling.

3. Add in yeast and whisk until dissolved. Add in flour into batches and stir to incorporate. 

4. Dough is wet and sticky. Cover with the pan lid and let it rise for an hour.

5. Line cookie sheet with wax paper and use a wide surface for the dough to work on. I used my big chopping board. Brush board with light oil and work on dough. Rub both palm with oil as you continue working with the dough. 

6. Take a dough as big as the size of soft ball and form a little ball by using thumb and index finger buy squeezing the dough out in between fingers. 

7. Cove with cloth and let it rise for another hour.

8. Lightly brush on top with 1 beaten egg yolk.

9. Preheat oven to 350 degrees and bake these minis placing on top rack for 15 minutes.

 10. Slice and top with anything that you want. 

My Mini Ham Slider. Enjoy!

Baked Swai Fish, Taters, and Slaw

Slaw Ingredients: 

1 apple

1 pineapple wedge

1 ripe mango

1 tbsp miracle whip

1 tsp salt

1 tsp paprika

1 tsp turmeric

chopped cilantro

1. Julienne cut fruits, chop cilantro, and other ingredients in to a bowl.

2. Combine and mix well.

3. Dash of paprika on top and cilantro.

4. Keep in the fridge before serving.

3 Swai Fish

1 tbsp spices (paprika, pepper, turmeric, garlic powder, salt)

1 tbsp olive oil

1 small sweet potato

1 medium size yellow potato

5. Season swai fish and set aside.  Cut potatoes into strips and season with the same spices used in fish. Bake both fish and taters for 25 minutes in 350 degree oven.

Enjoy!

Smoked Salmon and Shrimp Sushi

Ingredients:

2 cups of calrose rice

1/4 cup seasoned rice vinegar

1 tbsp sugar

1 tsp salt

3 oz sliced-smoked wild nova salmon

12 med size cooked shrimp

sushi mold/sushi bamboo mat

1. Wash and cook rice as per instruction from bag. I recommend using rice cooker for perfect rice.

2. In a sauce pan, combine vinegar, sugar, and salt. Let it warm up and stir until sugar and salt dissolves. Let it cool.

3. Scoop cook rice, place in a big bowl dish, and use fork to separate rice.

4. Pour vinegar mixture to rice and mix gently.

5. Slice salmon into small lengthwise.

6. Cut shrimp inside from head to tail and press shrimp flat.

7. Get a bowl of water on the side to dip hands before molding, if not, it will be so sticky. 

8. Dip molder in water and shake off excess water.

9. Scoop rice mixture to the molder and press, unmold and top with shrimp or salmon.

Note: Can use a big freezer bag  to replace bamboo mat. Cut off top and sides of the bag and use one half.