Easy Yummy Fruit Cheesecake

Ingredients:
1 cup chocolate cookie crumbs
1/4 cup margarine, melted
1 240ml pack sour cream
125 gm light cream cheese, softened
2 tbsp sugar
1/4 c orange marmalade
1 439gm can fruit cocktail (reserve syrup) or fresh fruits
1 pack unflavored gelatine

Procedures:
1. Mix margarine and bread crumbs. Press into a 8" square pan. Freeze for 10 minutes.
2. Beat sour cream, cream cheese, sugar and marmalade until smooth. Set aside.
3. Sprinkle gelatine over fruit cocktail syrup. Cook over low heat in a saucepan until gelatine is dissolved. Beat into the sour cream mixture. Mix with fruit cocktail. Spoon evenly on crust. Chill until formed. 

Filipino Traditional Chicken Adobo

Filipino Traditional Chicken Adobo

500 gms of chicken, cut into adobo pieces
1/2 cup soy sauce
1/4 cup vinegar
1/4 cup water
laurel leaves
corn pepper
7 cloves medium-size garlic
1 tbsp cooking oil

1. Swipe crushed garlic to the chicken meat. Let stand for 3 minutes.
2. Mix in the soy sauce, vinegar and water. Let stand for 3 minutes. Add the corn pepper and laurel leaves.
3. Bring to boil in low heat until the meat is tender.
4. When tender, before the sauce finally dry, stir continuously and vigorously.
5. Put in the cooking oil. Let the sauce and oil mix together while continuously stirring. Chicken meat will turn a little golden brown. Turn off the the fire by then.

Enjoy this truly traditional and original way of cooking the world-famous Pinoy adobo!

Big in protein! 

Christmas Fruit Cake

Ingredients

1/8 cup chopped dried cherries
1/8 cup chopped dried mango
1/4 cup dried cranberries
1/4 cup dried currants
2 tablespoons chopped candied citron
1/4 cup dark rum
1/2 cup butter
1/4 cup packed brown sugar
1 egg
1/2 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup unsulfured molasses
2 tablespoons milk
1/4 cup chopped pecans
1/4 cup dark rum, divided

Directions

Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3 inch round pan, and line with parchment paper.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Thanks: http://allrecipes.com/Recipe/christmas-fruitcake/detail.aspx

Black Forest Cake

Yield: 12 servings

Ingredients
½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk

Ingredients for filling
¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish,optional.

Thanks to: http://www.cacaoweb.net/blackforestcake.html

Oatmeal Cookies

Oatmeal Cookies: Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.

To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.

For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 20 - 24 large cookies


Oatmeal Cookies:

1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (210 grams) packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

3/4 cup (105 grams) all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups (260 grams) old-fashioned rolled oats

1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)

Thanks a lot to: http://www.joyofbaking.com/OatmealCookies.html

Easy Blueberry Cheesecake

Ingredients:

1 1/4 c. graham cracker crumbs (about 16)
1/4 c. sugar
1/2 c. butter, softened
2 eggs
1/2 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
Cinnamon
1/2 c. sugar
2 tbsp. cornstarch
1 can (15 oz.) blueberries, drained (reserve liquid)
2 tbsp. lemon juice
Sweetened whipped cream

DIRECTIONS:
Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches.

Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.

In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.

Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 9-12 servings.

Quick Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling for the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling.

Reference: http://www.blueberry-recipe.com/basic-blueberry-cheesecake.html

Basic Pumpkin Pie

Ingredients
Dough:

* 1 1/4 cups all purpose flour
* 2 teaspoons sugar
* 1/8 teaspoon salt
* 1/2 cup cold butter (1 stick), diced
* 1 large egg, lightly beaten
* Flour for rolling the dough

Filling:

* One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
* 3/4 cup packed light brown sugar
* 3 eggs, lightly beaten
* 1 1/4 cups half-and-half
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground allspice
* 1/4 teaspoon freshly ground nutmeg

Directions

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the doughtogether with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.

On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.

Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.

Lower the oven temperature to 350 degrees F.

While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.

Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

* Copyright 2001 Television Food Network, GP. All rights reserved

Reference: http://www.foodnetwork.com/recipes/food-network-kitchens/pumpkin-pie-recipe/index.html

Chocolate Chip Cookies

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Thanks to: http://www.verybestbaking.com/recipes/18476/Original-NESTLE-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

Meatless Lasagna

MEATLESS LASAGNA adapted from ( Recipes for a Small Planet)

lasagna noodles, cooked

1 med onion, diced

4 garlic cloves, minced

1 28oz canned tomatoes

1+ lb. mushrooms, chopped (I use a variety. Recipe calls for white button)

1 can red kidney beans, rinsed and drained

1 cup ricotta

1 cup cottage cheese (I have used 2 cups of cottage cheese & no ricotta before)

1 egg

1/2 cup parm cheese

3/4 lb mozzarella cheese, shredded

any herbs you may have on hand (Recipe calls for dried oregano, basil, & parsley)

Pre-cook noodles, set aside. Saute' onions & garlic. Add tomatoes, herbs, mushrooms and kidney beans. Simmer on low for 30 minutes. In a separate bowl, combine ricotta, cottage cheese and egg. (I also add some Locatelli or parm to the mixture, your choice.) Layer lasagna. A tiny bit of sauce, noodles, 1/3 of remaining sauce,1/3 of the ricotta/cottage cheese mixture, 1/3 mozz.cheese, 1/3 parm. cheese, noodles. Repeat with 2 more layers, ending with parm cheese. Bake @ 375* for 30 minutes.

The "Hearty Vegetable Lasagna w/ Mushrooms" can be found on: justveggingout.com. I did make a few changes. I added a ricotta layer when layering, although it's not necessary. Used a variety of mushrooms...shitake, portabellas, white button, etc. Changed out the yellow squash layer, using zucchini slices instead. Used 2 eggplants, not just one. I have a mandoline, so I used long slices of all of the veggies, instead of small slices as pictured on the site. Another big change with the veggies is I did not saute' them in a pan. I baked the slices in the oven til they were soft, about 10 minutes. This is my new favorite. Enjoy!!! (thanks Nathalie)

CHRISTMAS TREATS

Cookie sticks surprise!

1 pack of cookie sticks, plain or flavored
chocolate bar for melting
candy sprinkles
mug or tall glass
plastic wrapper
ribbons

Melt chocolate over low heat. Dip in the cookie stick and sprinkle with candy. When all sticks are done, put in a mug or tall glass. Wrap in the plastic wrapper and tie with nice ribbons. Ready fro gift-giving!.

BEEF AND VEGE SALAD WITH ASIAN DRESSING

BEEF AND VEGE SALAD WITH ASIAN DRESSING



Serves 4
Preparation time: 20 minutes
Cooking time: 4 minutes

Dressing:
1 tbs fish sauce
1 tbs lime juice
1 tbs water
1 tbs oil
1 tbs sweet chilli sauce
2 tsp sugar
1 small clove garlic, crushed
2 small red chillies, finely chopped
1 tsp finely grated ginger

Salad:
1 tbs oil
500g beef scotch fillet steaks
1 small carrot, cut into thin straws
1 Lebanese cucumber, thinly sliced
11⁄2 cups snow peas
1⁄2 red capsicum, thinly sliced
1⁄2 cup finely sliced Spanish onions
1 avocado, sliced
11⁄2 cups snow pea sprouts
2 cups baby English spinach
1⁄2 cup coarsely chopped macadamias
1/3 cup chopped mint
1/3 cup chopped coriander

1. For the dressing: Combine all the ingredients in a jar and shake well.
2. For the salad: Heat the oil in a non-stick pan, add the steaks and cook on high for 2 minutes on each side or until cooked the way you like it.
Remove the steaks, allow to cool then slice thinly.
3. Combine the beef strips in a large bowl with the carrot, cucumber, peas, capsicum, onion, avocado, sprouts and spinach. Add the dressing and toss to combine.
3. Served sprinkled with the nuts, mint and coriander

THANKS TO: http://onmangrovemountain.blogspot.com/2009/11/local-food-recipes.html

Glazed Sweet Potatoes

1 3oz package orange flavored gelatin
1/4 tsp ground cinnamon or nutmeg
2 tbsp butter
1 18-0z can sweet potatoes, drained

In skillet, mix gelatin, spice, 1/3 cup water, and dash salt. Add butter. Bring to boiling, stirring constantly. Add potatoes. Cook covered till potatoes are glazed, about 15 minutes. Serves 4

Chicken Steak

1 kilo chicken breast, sliced
1/2 cup olive oil
1/2-3/4 cup bread crumbs
salt and pepper
1/4 cup butter
1/4 cup flour
1 can cream of mushroom soup

1. Brush each slice of chicken breast with olive oil. Dredge in the bread crumbs. Place in the freezer for 10 minutes so the bread crumbs can coat the chicken better.
2. Season remaining bread crumbs with salt and pepper. Dredge the chicken again in the bread crumbs. Heat remaining olive oil in a skillet on medium heat and fry the chicken batches, about 1-2 minutes each side.
3. remove from skillet and keep warm while prepareing the sauce. Reserve oil inskillet.
4. For the gravy. reheat oil, add butter. When butter melts, stir in flour. Over low heat continue stirring until mixture is smooth and no lumps appear. Slowly stir in cream of mushroom soup. Let simmer, stirring constantly until mixture is smooth and thick.
5. Plate the chicken. Pour gravy on the chicken.

Brunch Pizza Recipe

Brunch Pizza Ingredients:
1/2 lb	Boiled Ham, sliced
8 oz	Part Skim Mozzarella Cheese,
	Grated
2	Eggs
1/4 c	Low-fat Milk
pn	Dried Oregano
	Pizza Crust, prepared or
	Homemade

---

Brunch Pizza Instructions:

Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan.
Cut the ham into strips and put them on the dough.
Sprinkle on the cheese.
Combine the eggs and milk in a bowl and beat to blend.
Pour the eggs over the dough and sprinkle on the oregano.
Bake in a 375-degree oven for 20 to 30 minutes.
One Serving = Calories: 277 Carbohydrates: 15 Protein: 19 Fat: 15 Sodium: 785 Potassium: 206 Cholesterol: 145 Exchange Value: 1 Bread Exchange + 2 Medium-Fat Meat Exchanges + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
Posted from the Echo's Library 04/19/94 by Frank Skelly

SOURCE

Ranch Pasta Salad

INGREDIENTS (Nutrition)

• 16 ounces pasta
• 1 (6 ounce) can black olives, drained and chopped
• 1 (5 ounce) jar stuffed green olives, sliced
• 8 ounces shredded Cheddar cheese
• 8 ounces shredded Monterey Jack cheese
• 2 1/2 tablespoons bacon bits
• 1 (16 ounce) bottle ranch-style salad dressing
• 1/2 cup chopped green onions
• 1/2 teaspoon ground black pepper

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.
3. Cover bowl, refrigerate to chill for one hour, and serve.

SOURCE

Fruits and Crabstick Salad

Dressing:

1 pack(250 ml) all-purpose cream
1/4 cup grated cheese
4 tsp sugar

Salad:

1 cup cooked sago
1 can 850g fruit cocktail, drained and reserve syrup
1 cup canned kernel corn, drained
4 pcs (60g) crabsticks (kani), sliced into three then sredded

1. Prepare dressing and set aside.
2. Boil sago in fruit cocktail syrup with 1 tsp sugar for 5 minutes. Drain and set aside.
3. Combine with fruit cocktail, corn, and crabstick. Toss lightly.
4. Combine with dressing. Season with 1/4 tsp iodized salt. Chill until ready to serve.

Banana Colada Smoothie

1. 1 cup ice cubes
2. 1 cup chopped fresh pineapple
3. 1 small ripe banana, sliced
4. 3 tablespoons SPLENDA(R) No Calorie Sweetener, Granulated
5. 1/2 cup reduced-fat coconut milk
6. 1/2 teaspoon vanilla extract

Combine all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down sides.

Yield: 2 servings

SOURCE

Fruits Craze

1 439g can fruit cocktail
3 pcs lakatan bananas, peeled and sliced
2 cups crushed ice
4 tbsp sugar
1 cup evaporated milk

1. Mix 1/3 cup fruit cocktail syrup with 1 cup water. Soak bananas to prevent browning. Drain just before using.
2. Blend half fruti cocktail and remaining syrup until smooth.
3. Add crushed ice, sugar and milk. Blend for 5 seconds. Top with remaining fruit cocktail anbd bananas. Portion into cups and serve immediately.

Mango Fruit Salad

1 can 850g fruit cocktail
1 pc ripe mango, peeled and flesh cubed
1 pack mango yogurt
1 1/2 tbsp sugar

Combine all ingredients. Serve chilled.

Fruits and Sago

1 can fruit cocktail, drained, reserve syrup
1/3 cup cooked small white sago
1/3 cup + 2 tbsp brown sugar
1/2 cup water
450 g watermelon, remove skin and seeds then cut into cubes
10 pc ice cubes

1. Portion fruit cocktail in 6 cups. Set aside and chill.
2. Boil sago in 1/4 cup water with 2 tbsp brown sugar for 5 minutes while stirring occasionally. Drain. Set aside to cool. Divide among cups with fruit cocktail.
3. Blend watermelon, remaining water, reserved syrup, remaining sugar and ice until smooth. Pour over fruit-sago mixture. Serve immediately.