BAKE CHEESECAKE

This homemade bake cheesecake is the dessert for the surprise dinner to my hubby.

Ingredients:

Crust:

• 2 1/4 cup graham cracker crumbs
• 1/2 cup butter or margarine, melted

Filling:

• 1/2 cup sugar
• 1 (80z) pkg. cream cheese, softened
• 1 tbsp. lemon juice
• 1/2 tsp. vanilla
• Dash of salt
• 1/4 cup milk
• 2 eggs

Directions:

1. Combine graham cracker crumbs and butter, press into buttered 8 inche pie plate to form crust on bottom and sides
2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.
3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.
4. Bake at 325F for 30-35 minutes or until set
5. Chill for 5 hours or more before serving.

ROASTED PORK LOIN WITH ORANGE MARMALADE

Wow, it's been long since I posted new recipe here. Sorry for that. I was away for 3 weeks. I visited my hubby who work in Alberta for 40 days. We stayed in the hotel so it's very obvious that I can't cook. When I arrived home, 2 weeks of being alone makes me feel lazy to cook a new recipe. But last night, I made a surpise dinner to my dear hubby who arrived last night. I cooked roasted pork, roasted vegetable and cheescake for the dessert. I will share to you all the recipe I did last night.

Here it is...

Ingredients:

• 2 medium onions, peeled and sliced
• 1/2 cup grainy mustard
• 3 tbsp orange marmalade
• 2 tbsp unsalted butter, room temperature
• 1tbsp salt
• 1 tbsp ground black pepper
• 1x3 lbs boneless pork loin roast
• 1 orange, quartered
• 2 bartlette pears, sliced
• 3 sprigs fresh thyme
• 1 sprig fresh sage
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 tps finely chopped fresh sage
• 3 tbsp cold unsalted butter
• salt and paper

Directions:

1. Preheat oven to 375 F.
2. In a food processor, purée 1/2 an onion, grainy mustard, marmalade, butter, salt and pepper. Place pork roast in a roasting pan and slather with mustard glaze.
3. Arrange remaining sliced onions, pears, orange and fresh herbs around pork loin. Roast uncovered for 15 mins, then reduce oven temperature to 350 F, roasting for about 75 mins, until an internal temperature of 175 F is reached. Removed roast from pan and let rest on a cutting board or platter for 15 minutes before slicing.
4. For pan juices, remove orange segments, thyme and sage sprigs and discard. Place pan over medium heat and add white wine, stirring to pull up any caramelized bits from the bottom of pan.
5. Add chicken stock and sage and simmer until reduced by half. Reduced heat to low and stir in cold butter just until melted. Season to taste and serve besides slices of roast pork.

Recipe from Food Network Canada

BUILDING FREE BACKLINK

Got this from Sis Nitz..Thanks so much sis..it's very appreciated.
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CARROT-PINEAPPLE CAKE

This is my new creation :-). I did this last July 30. We had a dinner party here in our house with the relatives of my husband. Everytime we have family or friends gathering, I always want to make my own dessert. And this is the result of what I did. I will share to you the recipe..

CAKE

• 1 cup unsalted butter
• 2 cups sugar
• 1 tsp ground cinnamon
• 4 eggs
• 1 1/2 cups grated carrot
• 2 1/2 cups flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1/3 cup hot water
• 10 oz finely chopped fresh pineapple

ICING

• 1/2 cup unsalted butter, room temperature
• 1/2 lb cream cheese, room temperature
• 2 cups icing sugar
• 1 tbsp lemon juice

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. In an electric mixer, cream together 1 cup butter, sugar and cinnamon until smooth and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Fold in the grated carrot.
5. Sift together the flour, baking powder and salt.
6. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well.
7. Mix in the remaining flour and water.
8. Fold in the pineapple.
9. Spray 2 cake pan with PAM FOR BAKING with flour. ( I always use PAM :-) )
10. Divide the batter evenly between the 2 cake pans
11. Bake for 35 minutes or until the toothpick inserted in the middle of the cake comes out clean.
12. Cool in the pan for 10 minutes then remove from the pan and cool completely.

ICING

1. Cream together the butter and cream cheese until smooth.
2. Whip in the icing sugar and lemon juice
3. Slice both cooled cakes into 2 layers
4. Spread the icing in between the layers as you stack them up.
5. Ice the top and sides of the cake
   
6. To finish, (optional) I put tongue of the cat cracker or lady's finger and I put cherries on the top of the cake. You can put any fruits you want...

ENJOY!!!!!!!!!!!!!!!!!

FRESH SPRING ROLL

Hubby invited his 2 officemate for lunch today. Everytime we have visitors, he always wants me to prepare Pilipino Foods or any Asiatic Foods. I did this fresh spring rolls as an entre and usually they love it very much. It's my first time doing this kind of rolls. It's very simple and you can put anything inside.

I will share to you my ingredients...

2 ounces rice vermicelli
8 rice wrapper (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 cup of carrots strips
1 cup of lettuce sliced
*you can add any vegetable as you want

Procedures

* Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

* Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, carrots, and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

* Serve rolled spring rolls with spring roll sauce.

Enjoy:-)

STRAWBERRY BANANA MUFFINS

I'm back guys :-). It's been long that I didn't post any recipe here. It's not because I didn't do any but it's just that I been too busy in the last few months. Now, I find time to post. I made this muffin a while ago. The photo above is freshly taken by me. I just took it from the oven :-)

Hubby bought a lot of strawberries. It's a freshly picked berries. I don't know what to do with it. We are only 2 here in the house and we can't eat them all. So what I did, I check in the internet for a recipe that I can use the strawberries. The recipe that I used was taken from Joy of Baking.

Here is the recipe:

1/2 cup unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 large ripe bananas, mashed
1 cup fresh berries (cut into small pieces)
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Procedure:

* Preheat oven to 350 degrees F. Position rack in center of oven. Line the muffin pan with paper liners or grease with butter or a baking spray. Set aside.

* In a small saucepan, melt the butter. Set aside.

* In a medium sized bowl, whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

* In other large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Do not over mix or the berries will end up coloring the batter. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.

* Fill each muffin cup about two thirds full of batter, using two spoon or an ice cream scoop. Fill any unused muffin cups halfway with water to prevent warping of the pan and or over browning of the muffins. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean 20 to 25 minutes. Transfer to a wire rack to cool.

Make 12 regular sized muffins. Enjoy!

Herbed Chicken with Spring Vegetables

Hi guys! It's been long that I don't have entry in this blog. It's because, we're always going out and just eat in the resto. But tonight, I was thinking to cook something because i really miss it. And the weather is so nice and we eat outside in our patio. The photo is originally taken by me but this recipe is courtesy of Giada De Laurentiis that i took from the foodnetwork.com.

1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 teaspoon fennel seeds 1
/4 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 boneless, skin-on chicken breasts
3 bone-in, skin-on thighs
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeled
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed
4 ounces morel mushrooms

*Preheat the oven to 375 degrees F.
*In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
*Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
*Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
*Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.

THE RETURN FROM THE LONG ABSENCE

Hi guys! I’m back! Sorry for the long absence. As I mentioned before, I was sick and advised by the doctor to have a complete bed rest. But because I’m a hard headed person, I didn’t follow what the doctor said. The pain in my lower back was getting worst. And now, I have no choice, I have to stop schooling. Hubby was very caring to me. He’s always looking after me. He installed me in the bed and make sure I’m comfortable and my laptop next to me. Thought I have my laptop with me, I can’t update my blog because he don’t want me to work with my computer. All I did was watched tagalog movies from www.pinoychannel.com and my favourite teleserye LOBO. The good rest really helps me a lot. Now, I feel better. I can set in the sofa without pain in my back. I can start updating my blog now.

I’m really sorry again guys. I was not able to visit your blog. And to those bloggers who always visit my blog, Thank you so much. Now I have all my time in with my laptop. I can work fulltime now.

CELEBRATION CHOCOLATE CAKE

It's been 2 months now that I'm always craving for a chocolate cake. Hubby don't like if I eat a lot of sweets especially chocolate cake and chocolate ice cream. I have a gallon of chocolate ice cream in the freezer. A month ago, I made a chocolate cake. It's a simple one that i made the recipe. Too bad, I didn't write it down the recipe.

Last week, I was in Montreal for a week and I was craving for a chocolate cake again. I drove to the grocery store right away and bought the ingredients that i will need for my chocolate cake. I was so happy that I had a successful result. The above photo is the result of what I did.

If you want to do some, here are the ingredients that you will need

INGREDIENTS:
3/4 cup Hershey's cocoa
1 cup boiling water
1/2 cup plus 2 tablespoons butter or margarine
2 cups sugar
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup milk
1/4 cup dairy sour cream

FROSTING:

1 cup butter, softened
1 (7 ounce) jar marshmallow cream
1 cup powdered sugar
1 teaspoon vanilla

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1. Beat butter in med bowl on med speed until creamy.
2. Beat in marshmallow cream.
3. Blend well.
4. Beat in powdered sugar and vanilla.
5. Increase speed to hi and beat for 3 minutes.

DIRECTIONS:
1. Heat oven to 350 F. Grease two 9 inches round baking pans. Line bottoms with wax paper; grease and flour paper. Mix cocoa with boiling water in small bowl; stir until smooth. Set aside to cool.

2. Beat butter and sugar in large bowl until fluffy. Add eggs, one at at a time, beating well after each addition. Stir in vanilla. Gradually add cocoa mixture, beating well.

3. Stir together flour, baking soda, and salt; add alternately with milk and sour cream to batter mixture, beating until blended. Pour batter into prepared pans.

4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; carefully peel off wax paper. Cool completely. Spreed frost in the top of the first cake enough to cover the top and put 2nd cake on the top.

Cover the cake with the remaining of the frost and put anything to decorate your cake.

GELÉE À LA MANGUE DE GAGIERS

This recipe is my invention and hubby invents the name. I made this last night and we eat tonight as our dessert. And it taste really good so I decided to post it here and share with you. I hope you will like this.

Ingredients:
4 sachets knox gelatine powder
1 big can evaporated milk
1 big can condense milk
1 cup 1% milk
1 cup mango purée

Procedure:
Mix all ingredients in a pan and bring to boil until gelatine is completely dissolved. Pour in the moulding pan and chill for a couple of hours or until gelatine is firm.
Serve cold and enjoy!

This photos are my finished product. I choose heart form for

Valentines Day

LUMPIANG SHANGHAI

Here's my Lumpiang Shanghai. I sold a lot of this. People here loves to eat shanghai and they always asking mine :-)

2 pounds ground pork or beef (minced meat for you Aussies :-))
1 can water chestnuts, sliced into small pieces
1 piece carrot, grated
1 cup shrimps, cooked, unshelled, minced
1 cup raisins
sesame oil
soy sauce
1 medium sized onion, grated or sliced into tiny pieces
2 cloves garlic, crushed
oil for frying
2 egg yolks
lumpia wrapper (made from rice)
ground black pepper
green onions, sliced into pieces

Mix ground meat, water chestnuts, carrots, shrimps, raisins, sesame oil, onions,1 egg yolk thoroughly. Add soy sauce or salt, and pepper to taste. Put a one table spoon lump of meat mixture in the middle of the wrapper. Flatten mixture. Roll wrapper like a log the size of a your thumb. Fry.
Serve with pineapple juice thickened with corn starch as sauce. Or with a mixture of soy sauce and lemon.

GAGIERS SPECIAL FRIED RICE

This is my specialty. I call this Gagiers Special Fried Rice. This is my own recipe. Almost all the friends of my hubby ask me this recipe and now I want to share to you this recipe of mine. I hope you will like it.


2 cups brown rice
2 tablespoon EVOO (Extra Virgin Olive Oil)
1 medium chop onion
1 cup Hot dog cut into small pieces
1 cup Bacon cut into small pieces
1 can of mixed vegetable
1 cup chicken cut into small pieces
1 cup shrimps
Oyster sauce (enough to taste)
Bovril Chicken Bouillon Concentrate (enough to taste)
Club House Vegetable Seasoning

Procedure:
• Cook the rice as directed
• In a big pan, put the EVOO and chop onion
• Put the chicken and shrimps until it turn to brown
• Then put the bacon and hotdog , leave it until it’s cook
• Then put the rice mix it with the rest of the ingredients until it turn to brown
• Serve hot and enjoy! :-)

BAKE CRAB RANGOON

This is one of my entrée during the party. It's my first time doing it and it goes fine. I found the recipe at What's Cooking magazine. It really taste good and it good for the health.

Here's the recipe:

Ingredients:

1 can (170 g) chunk crabmeat, drained, flaked

125 g (1/2 of 250 g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened

¼ cup thinly sliced green onions

¼ cup Miracle Whip Calorie-Wise Dressing

12 won ton wrappers

Procedure:

Preheat oven to 350 degree F. Mix crabmeat, cream cheese spread, onions and dressing.

Spray 12 muffin cups with baking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.

Bake 18-20 minutes or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions if desired.

HAPPY COOKING!!!

CHEEZY MEATBALL

I can guarantee you that this meat ball is really delicious. It's one of the foods that i cooked last New Year's Party.

I will share to you the recipe of this meatball.

ENGREDIENTS

1 pkg (120 g) STOVE TOP Stuffing Mix for Chicken

1/2 cup of hot water

1 egg

1/4 cup KRAFT RANCHER'S CHOICE Dressing

1lb (500 g) lean ground beef

1 cup KRAFT Double Cheddar Shredded Cheese

1/3 cup ketchup

DIRECTIONS

1. Preheat oven to 375 F. Combine stuffing mix, water, egg and dressing until moistened. Add meat and cheese; mix well. Shape into small meatballs or the size you want.

2. Place on greased baking sheet; spread with ketchup.

3. Bake 30 mins or until cooked through (160F)

Serve with hot cooked rice and steamed broccoli.

BUTTERFRESH COCO-MACAROONS

INGREDIENTS

1/2 cup margarine
1/3 cup sugar
2 eggs
1/2 cup all-purpose flour
1/2 baking powder
200 grams pack dessicated coconut
1 can sweetened condensed milk
1/2 tsp vanilla

INSTRUCTIONS

Preheat oven to 375 degree F. Prepare macaroons tin cups by lining them with colored fluted paper cups. Set aside. In a bowl, cream margarine and sugar until light and fluffy. Add eggs, mix well. Blend in flour, baking powder, dessicated coconut, condensed milk and vanilla. Blend well.

Spoon mixture to prepared macaroon cups and bake in preheated oven for about 15-20 minutes or until golden brown.

Enjoy :-)

CASAVA CAKE

This Casava Cake is one of my dessert last New Year. I made this by myself. I want to share to you the recipe of this cake in case you want to make some for you :-)

Ingredients:

2 pkgs casava, defrosted (frozen, grated from the Asian store)
1 can coconut milk
1 egg
1 cup sugar
1/2 can of condensed milk

Instructions:

Mix all the ingredients together, except for the condensed milk. Put mixture in a rectangular pan and cook in a 350 degree oven for 50-60 minutes.

After 45 minutes of baking, pour 1/2 can of condensed milk on top of casava cake and spread. Put back in the oven for another 20 minutes or until top has browned.

Let it cool and serve. Enjoy!