Compiled Recipe – Blueberry Coconut Milk Smoothie

Blueberry Coconut Milk Smoothie

* 1 (14 ounce) can light coconut milk (or 2 cups coconut ice cream)
* 1 cup frozen blueberries
* 1 frozen banana
* ¼ cup quick cooking oats
* ¼ cup pecans, chopped
* 2 tbsp. maple syrup
* ½ tsp. pure vanilla extract
* ½ tsp. ground cinnamon
* ¼ tsp. ground nutmeg
* sprinkle of crushed pecans or graham cracker crumbs

1) Place all ingredients except the crushed pecans (or graham crackers) into a high-speed blender and blend until smooth.

2) Garnish each smoothie with crushed pecans or graham cracker crumbs.




Compiled Recipe – Chocolate Ice Cream Cake

Chocolate Ice Cream Cake

* ¼ cup Dutch-processed cocoa powder
* ¼ cup plus 3 tbsp. hot water
* ½ cup plus 2 tbsp. cake flour
* ½ tsp. baking powder
* ½ tsp. salt
* ¼ cup unsalted butter
* ½ cup plus 2 tbsp. sugar
* 1 large egg
* egg yolk
* 1 tsp. vanilla extract
* 2 cups all-purpose cream, chilled
* 4 cups ice cream, rocky road
* ¼ cup semi-sweet chocolate chips
* ¼ cup mini marshmallows
* ¼ cup walnuts

1) Make the chocolate cake: Grease and flour a 7-inch springform pan. Line sides with parchment paper, leaving a 2-inch overhang.

2) Pre-heat oven to 350◦F.

3) Mix cocoa powder and hot water until well combined. Set aside.

4) Sift flour, baking powder, baking soda and salt into a bowl. Set aside.

5) In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy, at least 5 minutes. Add egg and egg yolk one at a time, beating well and scraping after each addition. Add vanilla extract and mix until well combined. At low speed, add dry ingredients alternately with cocoa mixture, starting with dry ingredients.

6) Pour into prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cake cool in the pan on a wire rack, then refrigerate for at least 1 hour.

7) Make the ice cream layer: Whip cream until fluffy and stiff peaks form.

8) Spread ice cream on top of cake layer. Top with chocolate chips, marshmallows and walnuts. Spread whipped cream on top of ice cream. Make small peaks on the surface with the back of a spoon, if desired.

9) Freeze for at least 4 hours before unmolding, slicing and serving.


Compiled Recipe – Pecan Praline Candy

Pecan Praline Candy

* 1 cup sugar
* ½ cup cream
* ½ tsp. vanilla
* ¼ cup butter
* 1 cup pecans, finely chopped
* salt

1) In a saucepan, combine sugar, cream and vanilla.

2) Cook on moderate heat for about 15 minutes; slowly bring to a boil.

3) Add butter. Keep stirring until caramel is golden. Drop some of the mixture in a bowl of ice-cold water. If it forms into a ball, the candy’s ready.

4) Fold in pecans and a pinch of salt; stir until pecans are well-coated. Pour candy mixture into a greased pan. Cool, cut, munch!


Compiled Recipe – Homemade Lollipops

Homemade Lollipops

* 1 cup sugar
* 1/8 cup light corn syrup
* 1/8 cup water
* ¼ tsp. vanilla extract or your choice of gel food flavoring and coloring

1) Prepare all ingredients and lollipop sticks. Place a silicon mat on a flat surface or line two cookie sheets with silicone-lined parchment paper. If using parchment paper, lightly brush or spray with oil. Set aside. Place more parchment paper on a baking sheet for finished lollipops.

2) In a small saucepan, stir together sugar, light corn syrup, and water. Place over medium heat and bring to a boil. Lower heat and let simmer, without stirring, until the hard-crack stage or a candy thermometer reads almost 300 F. Remove from heat; stir in flavoring and any food coloring if using until well blended.

3) Working quickly and using a metal spoon, pour candy mixture by the tablespoonful, placing 3 circles about 2 inches apart. Immediately place a lollipop stick into the hardening candy by twisting the tip of the stick in the candy to coat it. Let harden, about 5 minutes or until just hard enough to be lifted off the silicone mat without bending and transfer to the prepared baking sheet with parchment.

4) Repeat with remaining candy mixture, keeping the pan over low heat to prevent from hardening. If decorating, immediately top each lollipop with sprinkles or stir in gel food coloring into candy before adding lollipop stick. Wrap in plastic or cellophane, and store in airtight containers.




Compiled Recipe – Nerds Milkshake

Nerds Milkshake

* 3 scoops vanilla ice cream (or 1 heaping cup)
* ½ cup milk
* one (1.65 ounce) package strawberry & grape Nerds candy, extra if desired for garnish
* whipped cream for topping, if desired

1) In a blender, combine ice cream, milk and Nerds candy.

2) Blend until smooth.

3) Garnish with whipped cream and additional Nerds candy, if desired.



Compiled Recipe – Chicken Eggs Benedict

Chicken Eggs Benedict

* ½ cup butter, softened, divided
* 1 tbsp. all-purpose flour
* 1 ½ cup fresh milk
* ½ cup quick-melting cheese, grated
* 2 English muffins, sliced
* 2 cloves garlic, peeled, chopped
* 2 cups kangkong (water spinach)
* 1 ½ cup leftover chicken, sliced
* 4 large eggs
* water (as needed)
* salt (to taste)
* ground black pepper (to taste)

1) Make the Mornay sauce: Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour then milk. Cook until thickened. Add and melt quick melt cheese. Season with ground black pepper to taste. Keep warm.

2) Meanwhile, heat a frying pan over medium heat. Melt 4 tablespoons butter. Toast muffins, cut side down, in the melted butter, before flipping to toast the other side. Transfer to a plate.

3) Melt remaining butter. Cook garlic until just softened. Add kangkong and sauté until wilted. Season to taste. Top each muffin with kangkong then chicken slices. Set aside.

4) Meanwhile, in a frying pan with enough water to come ¾ up to the sides, heat water until just beginning to simmer. Lower heat. Break an egg into a cup and slide into the water. Cook until whites are set and yolk is still runny. Remove with a slotted spoon. Place on top of chicken. Repeat with remaining eggs.

5) Pour Mornay sauce on top. Serve immediately.



Compiled Recipe – Pancit Habhab (Pancit Lucban)

Pancit Habhab (Pancit Lucban)

* 3 tbsp. canola oil
* 1 tbsp. garlic, chopped
* 2 tbsp. white onion, sliced
* ¾ cup pork liempo, sliced
* ½ cup shrimp, peeled
* ¼ cup carrot, julienned
* ¼ cup snow peas (sitsaro)
* 1/3 cup sayote (chayote), julienned
* 2 tbsp. soy sauce
* 2 tbsp. fish sauce (patis)
* ¼ cup cane vinegar
* 250 grams miki lucban
* ¼ cup water
* ¼ cup Chinese leafy cabbage, sliced
* salt (to taste)
* ground black pepper (to taste)

1) Heat oil on a wok over medium high heat and sauté onions and garlic. Add the pork belly to the wok and cook until lightly browned, then add shrimps and cook for another 2 minutes.

2) Add the carrots, sitsaro, sayote, soy sauce, vinegar, and patis. Stir well and bring to a simmer. Add the noodles and cabbage and toss well, then season to taste.




Compiled Recipe – Dark Chocolate Raspberry Milkshake

Dark Chocolate Raspberry Milkshake

* ½ cup vanilla ice cream (about 2 scoops)
* ½ cup raspberries (fresh or frozen –use 1 frozen)
* 1 cup milk
* 2 tbsp. raspberry jam or jelly
* 1 tbsp. cocoa powder
* whipped cream (optional)

1) Combine all ingredients in blender. Blend until smooth.

2) Pour into glasses. Top with whipped cream, if desired.

Tip: Decrease jam amount if using fresh raspberries.


Compiled Recipe – Creamy Shrimp Pasta

Creamy Shrimp Pasta

* 1 cup shrimp, small, peeled and de-veined
* 2 tbsp. lemon juice
* 3 tbsp. orange juice
* ½ tsp. lemon zest
* ½ tsp. orange zest
* 3 tbsp. cilantro, chopped, plus extra to garnish
* 1 finger chili, minced
* salt (to taste)
* ground black pepper (to taste)
* 1 tbsp. sea salt
* 400 grams pasta
* ½ cup calamansi juice
* 2 tbsp. oil
* 2 cloves garlic
* ½ cup basil leaves, fresh
* 3 ripe avocados, flesh only
* 1/3 cup walnuts, chopped
* 6 tbsp. parmesan cheese

1) Make the ceviche 30 minutes before serving time. Blanch shrimp in pot of boiling water for about 30 seconds then plunge in ice-cold water to stop the cooking process. Drain and mix with the remaining ingredients. Set aside in the refrigerator.

2) Bring a large pot of water to a boil over high heat. Add sea salt. Cook pasta according to package directions or until al dente. Drain pasta and reserve ½ cup pasta cooking water.

3) Meanwhile, blend calamansi juice, olive oil, garlic and basil leaves in a blender or food processor until well combined and basil leaves are minced. Add avocado and season with salt and pepper. Process until creamy. Adjust seasoning to taste. Transfer to a large bowl.

4) Toss in warm pasta, adding a small amount of hot pasta water if it’s too dry. Toss with walnuts and ceviche. Sprinkle with parmesan cheese and garnish with cilantro before serving.


Compiled Recipe – Monggo with Spam

Monggo with Spam

* 2 potatoes, peeled, cubed
* 2 medium carrots, peeled, chopped
* ½ cup monggo beans, rinsed
* 1 small red onion, peeled
* 3 cloves garlic, chopped
* ½ tsp. ground cumin
* ½ tsp. curry powder
* ½ tsp. paprika
* ½ tsp. turmeric
* 1 cube chicken bouillion
* 4 cups water
* ½ (340 gram) can spam, cubed
*salt (to taste)
* ground black pepper (to taste)

1) Place potatoes, carrots and monggo beans at the bottom of the slow cooker pot. Add onion, garlic, ground cumin, curry powder, Spanish paprika, turmeric, bouillion cube and water. Stir. Cover and cook on High for 4 hours or until potatoes, carrots and monggo beans are tender.

2) Mash the chowder slightly with forks. Add canned meat in the last hour of cooking to cook until heated through. Season with more salt and ground black pepper to taste. Ladle into bowls and serve with crackers.