Chocolate Chips Cookies

 

Ingredients:

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

baking Procedure:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.                                                                                                                                                                      Fond of sweets? Please click ----> http://facebook.com/pamsweettooth
   
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   THANK YOU
   
   -PAM

Oreo Cheesecake

 

same ingredients and procedure with my blueberry cheesecake found here 

Blueberry cheesecake recipe and procedure

Blueberry Cheesecake

I love Cheesecakes!!!  While browsing at twitter, I saw Ms. Ara Mina's instagram picture with her finished product of blueberry cheesecake with her own recipe... Since our anniversary is fast approaching I decided to baked a cheesecake for my beloved Dencio... *cheeeesum* and now I also want to share it with my friends... 

(first attempt... May 12, 2012 in time for our Anniversary)

 

(second attempt.... May 13, 2012 -- Mother's Day)

 

(third attempt... June 17,2012 -- Father's Day)

 Ingredients: 

• 3 eggs lightly beaten
• 3 8oz. Philadelphia Cream Cheese
• 1/3 cup sugar
• 1 cup sugar
• 1 1/2 cup Crushed Graham Crackers 
• 2 tablespoon all-purpose flour
• 1/3 cup melted butter
• 1 tablespoon vanilla
• 1/4 cup milk  

Baking Procedure:

1. In a bowl, Mix crushed graham crackers, 1/3 cup of sugar and 1/3 cup melted butter.
2. Brush pan with melted butter, put crust mixture into the pan then spread it gently and compress the crust.
3. Mix the cream cheese, 1cup of sugar, flour and vanilla.
4. Mix milk and egg
5. Set the oven temperature into 190 degrees celcius, Place the foil outside the pan then pour the mixture on top of the crust. Pour the hot water into the baking pan then place the cheesecake mold then bake the cheesecake for 45minutes under 190 degrees celcius. After 45minutes shutdown the oven and leave the cheesecake for another 1hour to settle.
6. Take the cheesecake out of the oven and let it cool in the chiller for 4hours before serving.
7. Share and Enjoy            

credits to Ms. Ara Mina for the recipe
 (https://twitter.com/#!/realAraMina)


Fond of sweets? Please click ----> http://facebook.com/pamsweettooth

For Beauty Regimen: Please click ----> http://facebook.com/beauche101

THANK YOU

-PAM

Home made fishballs

This street food staple gets a better-for-you, whip-it-at-home upgrade. Just fry, skewer, and dip!

Fish balls is one of my favorite snacks when I was young. My mom made very good fish balls but I never learned from her….*sigh*. The flavour, texture and taste was just superb. My fish balls just can’t measure up to hers. Nevertheless I am just very happy that I know how to make them and my family likes them very much.



To make nice fish balls, the type of fish used is the most important. Back home we use Dalagang Bukid, also called Yellow Tail Fusilier. It’s very simple, easy and delicious. It’s especially good served with rice.

Here’s my simple and easy homemade fish balls using dalagang bukid/Yellow Tail Fusilier. You can try with other fish too. If you use frozen fish, you need to thawed it first and then pat dry before adding the rest of the ingredients.

Ingredients:
 400 to 500 grams fish fillet (any fish may be used; we used dalagang bukid for this recipe)
1-inch piece ginger, peeled
1 cup diced carrots
1 whole garlic, minced
1 egg, beaten
1 1/2 cups cornstarch
1/2 cup cassava flour
salt and pepper to taste
8 cups fish stock
oil for deep-frying

Cooking Procedure:
 1  Poach the fish fillet in salted water with the ginger.

2  Once cooked, flake the fish to make about 4 cups of flaked fish.

3  Place the flaked fish, carrots, garlic, and egg in a food processor. Purée until smooth.

4  Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.

5  Form into 1-inch balls. Simmer in fish stock until opaque. Drain.

6  To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)

Baked Macaroni

Baked Macaroni is a pasta dish that makes use of elbow macaroni as the primary ingredient. At first look, this could be mistaken as the famous Macaroni and Cheese but there is more to this dish than just having pasta and cheese.

Meat is one of its most important components. Ground beef is usually used but others prefer ground pork, ground chicken, and even minced ham. Being a tomato based pasta, Baked Macaroni uses diced tomatoes (or tomato sauce) and tomato paste as well. Capsicum (or bell pepper) and paprika are optionally added to add more flavor and aroma.

The description above makes a regular Baked Macaroni but adding the Mornay sauce (or white sauce as we usually call it) makes it more special.

Baked Macaroni Recipe

Ingredients

• 1 lb uncooked elbow macaroni

Meat Sauce:

• 3 tbsp butter
• 1 lb ground beef or ground pork
• 1 ½ cup diced tomatoes (canned)
• 1 small onions, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup tomato paste
• 1 tsp paprika
• 1 piece beef cube (optional)
• 1 cup water
• 1 tbsp sugar
• Salt and pepper to taste

Mornay Sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups fresh milk
• 1/4 tsp salt
• 1 ounce grated parmesan cheese
• 2 ounces grated sharp cheddar cheese

Cooking Procedure

1. Prepare the elbow macaroni according to instructions in the package and intentionally cut the cooking time so that the macaroni is not well done (the macaroni will be fully cooked once baked) then drain and set aside.
2. Prepare the meat sauce by heating a cooking pot and melt-in the butter.
3. When the butter is hot enough, add the ground beef and cook for 5 minutes or until the color turns medium brown.
4. Add the onion, green bell pepper, and diced tomatoes then stir and simmer for 3 minutes or until the vegetables are soft.
5. Add the tomato paste and paprika then stir and cook for a minute
6. Add the beef cube and water then stir until everything is well distributed. Simmer for 20 minutes.
7. Put-in the sugar, salt, and pepper then mix well. Turn of the heat and set aside.
8. Prepare the Mornay sauce by melting the butter in a sauce pan over medium heat.
9. Add the flour stir constantly for about a minute (color must be yellowish and not brown).
10. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil.
11. Add salt and pepper then simmer for 2 to 3 minutes.
12. Stir in the cheeses and whisk until melted. Set aside
13. Combine the cooked macaroni and meat sauce in a baking dish then toss until the meat sauce is well distributed.
14. Arrange the macaroni and pour the Mornay sauce over it. (Spread the Mornay sauce over the macaroni and meat sauce mixture ensuring that every space is covered)
15. Pre-heat oven to 350 degrees Fahrenheit and bake for about 15 to 20 minutes.
16. Remove from the oven and allow to cool down a bit.
17. Serve hot. Share and Enjoy!

Oatmeal Cookies

I am ubeeeer busy browsing for an oatmeal cookie recipe while chatting with my Dencio awhile ago... and now, here's the finished product... My version of OATMEAL COOKIES OVERLOAD. yuuuuuum! =))

 

 Soft Oatmeal Cookies

Ingredients:

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional)

Directions:
1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets.
4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approx. 36-60 cookies, depending on how large or small you make them.

Sweet and Sour meatballs

Sweet and Sour dish — particularly sweet and sour pork is a Cantonese dish that was introduced by Chinese migrants to the West in the early part of 20th Century.  Since then, it evolved into variety of dishes with the same basic ingredients — sweet and sour sauce. Some are prepared with chicken and some are prepared with seafood such as fish and shrimp; sweet and sour meatballs dish is just another twist.

Preparing sweet and sour meatballs is very simple and don’t let the long list of ingredients and procedure scare you.  I only organized it in a way where you can serve it quickly right after cooking.   There are two different methods of cooking the meatballs.  You can deep fry them or bake them—just like what I did here.  By the way, this is also a good appetizer for your next party.  Just cook the meatballs and serve them with sweet and sour sauce without the veggies.

 Ingredients:

20 pcs meatballs, fried
3 cloves garlic, minced
1 small onion, finely chopped
1 small carrots, sliced
1 small red bell pepper, sliced
6 tbsp tomato sauce
3 tbsp vinegar
3 tbsp water
3 tbsp sugar
a dash of salt
cooking oil

How to cook:

1. Deep fry meatballs and set a side.
2. Saute garlic and onion until fragrant.
3. Add in carrots and stir fry for 2 minutes.
4. Add in snow peas and red bell pepper and stir fry for another 2 minutes.
5. Pour tomato sauce, vinegar, water, sugar and a dash of salt and mix well. Let simmer for about 5 minutes.
6. Add in fried meatballs and let simmer for another 5 minutes.
7. Serve hot with steamed rice.