Compiled Recipe – Queso De Bola Cheesecake

Queso De Bola Cheesecake

* ¼ cup butter, melted
* 1 cup graham cracker crumbs
* ½ cup cashews, finely chopped
* ¾ cup plus 1 tbsp. sugar, divided
* ¼ tsp. salt
* 3 packs (227 grams each) cream cheese, softened
* 1 ½ cup queso de bola, grated finely
* 3 large eggs

1) Preheat oven to 350°F.

2) In a mixing bowl, combine graham cracker crumbs, cashews, 1 tablespoon sugar, salt, and melted butter until well blended. (Crumbs should look damp and hold its shape when pressed together.) Evenly press crumbs mixture onto the bottom of an 8-inch springform baking pan. Chill until ready to fill.

3) In the mixing bowl of a stand mixer, blend cream cheese until creamy. Add remaining sugar and continue to beat until light and creamy. Add then stir in grated queso de bola. Add then beat in eggs, one at a time. Pour cheesecake mixture into the prepared baking pan. Spread in an even layer.

4) Bake cheesecake about 40 minutes until the center is almost set and the top has browned. Remove cheesecake from the oven, and transfer to a cooling rack. Let cool completely. Refrigerate overnight or at least 4 hours until firm.

5) Once ready to serve, unhinge springform and transfer to a cake stand. Keep chilled until ready to slice and serve.


Compiled Recipe – Spider Web Cereal Treats

Spider Web Cereal Treats

* 4 tbsp. butter
* 1 big Campfire Marshmallows
* 6 cups crisp rice cereal
* 8 ounces dark chocolate, melted (can use chocolate chips or candy melts)
* 4 ounces white chocolate, melted (can use white chocolate chips or candy melts)

1) Place butter and marshmallows in a large microwave safe bowl. Microwave on high for 30-60 seconds until marshmallows are puffed and melty. Watch carefully so they do not overflow in the microwave.

2) Stir until smooth and butter is melted. Add in cereal and stir to coat. Pour into a buttered 9×9 inch baking dish.

3) Pour melted dark chocolate over cereal treats and spread with a spatula. Allow to cool and set for several minutes.

4) Cut treats into squares. Transfer melted white chocolate to zip top bag and snip a very small piece off of one of the corners. Pipe on spider webs. Allow chocolate to set before serving.


Compiled Recipe – Rainbow Puto

Rainbow Puto

* 2 cups all-purpose flour
* 1 cup sugar
* 1 tbsp. baking powder
* ¼ cup butter, melted
* ½ cup evaporated milk
* 1 large egg, at room temperature
* 1 ¼ cup water
* 1/3 cup cheddar cheese, sliced
* liquid food coloring: red, orange, yellow, green, blue and purple
* oil (for greasing)

1) Lightly grease muffin pans or individual puto molds with oil. Preheat the Cuisinart steam oven on the Steam function.

2) In a medium-sized mixing bowl, sift the flour, sugar and baking powder together and whisk until combined. Add the butter, evaporated milk, egg and water. Mix well.

3) Divide batter into 6 small bowls. Place 3-4 drops of different colors liquid food coloring into each bowl and mix until combined. You can adjust the amount of food coloring until you get your desired colors.

4) Place 1/2 tablespoon of each colored puto mixture into individual molds (or greased muffin pans) until half full.

5) Arrange the molds on a tray and place inside the prepared steam oven. Cook for 15 minutes. Add the cheese slices in the middle of each puto. And steam again for another 1 minute or just until the cheese has melted. Remove from steamer. Let stand for 5 minutes before unmolding.



Compiled Recipe – Rum Cake

Rum Cake

* ½ cup butter, softened
* 1 2/3 cup sugar
* 3 pieces medium egg
* 3 tbsp. rum
* 2 ¾ cup cake flour
* 3 tsp. baking powder
* 1 tsp. vanilla extract
* 1 cup milk

(For the rum syrup)
* ½ cup softened butter
* 1 cup sugar
* 1/3 cup water
*2 tbsp. rum

1) Preheat oven to 350°F. Oil and lightly flour a non-stick Bundt pan. Set aside.

2) In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended. Beat in vanilla extract and rum.

3) In another bowl, mix the flour and baking powder. Add about a third of the flour mixture to the batter until well blended. Pour in half the milk. Add another third of the flour mixture, then the remaining milk, and finally, the remaining flour mixture, blending well after each addition. Pour into the prepared pan. Place in the oven and let bake for 30 minutes until a toothpick emerges cleanly from the center of the pan. Remove from the oven.

4) Meanwhile, make the Rum Syrup: Place softened butter, sugar, water, and rum in a saucepan over medium heat. Let boil a few minutes then simmer at least 5 minutes or until all the sugar has melted. Do not stir. Let cool.

5) Using a barbeque stick or long toothpick, poke holes in the cake. Pour half the syrup over the cake and let soak overnight. Slice and serve with more of the syrup drizzled over the slices.



Compiled Recipe – Strawberry Coconut Marshmallow Treats

Strawberry Coconut Marshmallow Treats

* 3 tbsp. butter
* 1 to 8 ounce Campfire Mallow Bursts Pink Lemonade Marshmallows
* 4 ½ cups cornflake cereal with strawberries
* 2/3 cup toasted cornflakes
* 1 cup Campfire mini white marshmallows
* 2 ounces white chocolate (or white candy melting wafers, melted according to manufacturer’s instructions)

1) Grease a square baking dish and set aside.

2) In a large pot, melt butter over medium heat. Stir in Campfire® Mallow Bursts Pink Lemonade Marshmallows and stir until completely melted. Remove pot from heat and gently fold in cereal, coconut flakes and mini white marshmallows. Press mixture into prepared pan (I like to use the butter wrapper to press mixture into the pan – it’s perfectly non-stick!). Allow treats to set until firm.

3) Cut treats into 18 bars and drizzle with melted white chocolate.




Compiled Recipe – No Bake Marshmallow Cheesecake

No Bake Marshmallow Cheesecake

* 6 full sheets graham crackers (rectangles) , crushed into crumbs
* 3 tbsp. butter, melted
* 1 tbsp. sugar
* 1 package Campfire Eggswirlers (need 7 each of the 4 colors)
* 8 ounces cream cheese, softened
* 8 ounces frozen whipped topping, thawed
* whipped topping and sprinkles for garnish

1) In a medium bowl, mix together graham cracker crumbs, melted butter and sugar. Divide among 8 4-ounce ramekins or jars and press down firmly. Chill until ready to use.

2) Place seven of each color of EggSwirler into 4 separate microwave safe bowls (ex: 7 pink marshmallows in 1st bowl, 7 orange marshmallows in 2nd bowl, etc).

3) Working with one color at a time, microwave the first bowl on high for about 30 seconds or until marshmallows are melted and puffy.

4) Use a fork to stir in 1/4 of the cream cheese into the marshmallows until the mixture is a consistent texture. This may take a minute or two.

5) Gently fold in 1/4 of the whipped topping until the mixture is light and fluffy.

6) Divide mixture in half and spoon or pipe into two of the prepared ramekins.

7) Repeat steps 3-6 with the remaining 3 marshmallow colors until all 8 prepared ramekins are filled. Chill the no bake cheesecakes for at least 30 minutes or until firm. Top with whipped topping and sprinkles and serve!






Compiled Recipe – Buttered Shrimp

Buttered Shrimp

* 2 tbsp. butter
* 3 tbsp. cooking oil
* 1 kilo shrimp, peeled and de-veined
* 5 cloves garlic, diced
* chopped spring onions (for garnish)

1) In a medium-sized pan over medium heat, add butter and oil. Add garlic and shrimp, saute for 1-2 minutes.

2) Cook until shrimp turns orange. Top with chopped spring onions. Serve warm.


Compiled Recipe – Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies

* 1 ½ cup butter
* 1 cup white sugar
* 1 cup brown sugar
* 3 medium eggs
* 2 tsps. vanilla extract
* 4 ¼ cups all-purpose flour
* ½ tsp. semi-sweet chocolate chips
* 1 cup peppermint candies, coarsely crushed

1) Preheat oven to 375°F.

2) In the mixer, cream butter until soft then add sugars. Beat until smooth and fluffy.

3) Add eggs, one at a time, beating well after each addition. Stir in vanilla.

4) In a bowl, sift the dry ingredients together. Add to the creamed mixture.

5) Fold in the chocolate chips and candies.

6) Drop or scoop cookie dough on baking sheets, 1 to 2 inches apart.

7)  Bake for 10-12 minutes.



Compiled Recipe – Ensaymada


* ½ cup butter, softened , to brush
* 4 cups all-purpose flour, plus more to knead
* ¾ cup plus 1 tbsp. sugar
* 1 tbsp. instant yeast
* 1 tsp. yeast
* 2 large eggs
* 1 cup fresh milk
* ½ cup butter, cubed and softened
* grated queso de bola, to top (optional)
* 2 cups all-purpose flour
* 2/3 cup sugar
* ¾ cup butter or margarine

1) Grease 20 to 24 ensaymada molds with softened butter; set aside.

2) Mix together flour, sugar, yeast and salt in a bowl. Add eggs and milk; mix with your hands. Add cubed butter and mix until well incorporated.

3) Transfer dough to a clean, floured work surface and knead by hand for 10 to 15 minutes. (If using an electric mixer, use the hook attachment and knead dough for 5 to 7 minutes on speed 3 or 4.)

4) Cover with a damp piece of cloth and let dough rise in a draft-free area for 1 hour or until it doubles in size.

5) Meanwhile, make the topping: Mix flour and sugar in a bowl. Lightly incorporate butter with your hands. Refrigerate until ready to use.

6) Once the dough has doubled in size, punch down dough. Using a weighing scale, divide dough into 50 to 60 gram pieces.

7) Roll each piece of dough into a ¼-inch thick rectangle. Brush with softened butter. Take the long side of the dough and roll into a log. Roll into a ball like the shape of a snail. Place dough in the greased ensaymada mold. Repeat with remaining dough.

8) Cover dough with a damp piece of cloth and let rise in a draft free area until it doubles in size, about 35 to 40 minutes. Meanwhile, pre-heat oven to 325 to 350◦F.

9) Brush tops of dough lightly with softened butter and sprinkle with topping. Bake in the pre-heated oven until light golden brown, about 25 to 30 minutes. Top with grated queso de bola, if desired.



Compiled Recipe – Japanese Style Cheesecake

Japanese Style Cheesecake

* 1 (8-ounce) pack cream cheese, cubed, at room temperature
* ¼ cup milk
* ¼ cup butter, cubed, at room temperature
* ½ cup sugar, divided
* ¼ cup all-purpose flour
* 1 tsp. baking powder
* 1 tbsp. lemon juice
* 1 tsp. vanilla extract
* 5 medium eggs, whites and yolks separated
* ¼ tsp. cream of tartar

1) Preheat oven to 325°F. Line the bottom and sides of an 8- or 9-inch round pan with parchment paper.

2) In a double boiler, melt cream cheese, milk, and butter until smooth.

3) Add 1/4 cup sugar, flour, baking powder, egg yolks, lemon juice, and vanilla extract; mix until well combined. Set aside and let cool.

4) In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with cream of tartar. Add remaining sugar gradually. Whip until soft peaks form.

5) Fold in 1/3 of the whipped egg whites into the cream cheese mixture, then fold in the remaining egg whites. Do this gently and gradually to prevent the whipped egg whites from deflating.

6) Pour mixture into the prepared pan. Place pan in a large rectangular baking pan with 2- to 3-inch-high sides. Pour hot water into the outer pan until halfway full. Bake in the preheated oven for 1 hour and 15 minutes or until top is browned and cake looks set. Turn off heat.

7) Let cool inside oven until almost at room temperature. Chill overnight or at least 4 hours before serving.