Ingredients: 

·        1 box cake mix

·        ¼ cup cocoa powder

·        Chocolate glaze

o       1/3 cup sugar

o       ¼ cup water

o       1 cup semi-sweet chocolate chips

In a small saucepan, combine sugar and water.  Cook over medium heat, stirring constantly until mixture boils.  Stir until sugar dissolves; remove from heat.  Immediately add chocolate chips; stir until chips are melted and mixture is smooth.  Cool to desired consistency; use immediately.

Cooking Procedure:

1.      Move oven rack to lowest position.

2.      Heat oven to 375ºF.

3.      Mix cake as directed on package.

4.      Measure 4 cups batter into separate bowl; sift cocoa gradually over this batter, folding until well blended, being careful not to deflate batter.

5.      Alternately spoon plain and chocolate batters into greased 10-inch tube pan.

6.      Baked for 35 minutes or until top crust is firm and looks very dry.  Do not under bake.

7.      Invert pan-proof funnel or bottle; cool completely at least 1 ½ hours.

8.      Carefully run knife along side of pan to loosen cake; remove from pan.

9.      Place on serving plate and drizzle with chocolate glaze.

more cakes

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Ingredients: 

• 2 cups small broccoli flowerets
• ½ cup sweet red pepper cut in strips
• 1 can cream of broccoli or cream of mushroom soup
• ¼ tsp garlic powder
• ¼ tsp dried Italian seasoning, crushed
• 6 English muffins, split and toasted
• 2 cups shredded mozzarella cheese

Cooking Procedure:

1. Preheat oven to 190ºC.
2. In a small saucepan over high heat, in boiling water, cook broccoli and red pepper 3 minutes.  Drain well and set aside.
3. In a small bowl, combine soup, garlic and Italian seasoning.
4. Spread soup mixture evenly over 12 muffin halves; place on cookie sheets.
5. Top each with cooked broccoli and red pepper.
6. Sprinkle with cheese.  Baked for 10 minutes or until cheese melts.

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Ingredients:

• ¾ cup butter or margarine, softened
• 1 ½ cups sugar
• ½ tsp vanilla extract
• ¼ tsp brandy extract
• 3 eggs
• 1 cup all purpose flour
• 6 tbsp cocoa powder
• ½ tsp salt
• ¼ tsp baking powder
• ½ cup buttermilk
• 2 cups candied red cherries, cut in half
• 1 ½ cups pecans, coarsely chopped
• 1 cup golden raisins
• ½ cup diced mixed candied fruit
• Powdered sugar

Cooking Procedure:

1. Heat oven 325ºF.
2. Grease and flour 12-cup fluted tube pan.
3. In large mixing bowl, beat butter, sugar, vanilla and brandy extract until light and fluffy.
4. Add eggs; beat well.
5. Stir together flour, cocoa, salt and baking powder; add alternately with buttermilk to butter mixture, beating just until blended.
6. Stir together cherries, pecans, raisins and mixed fruit; fold into batter.
7. Pour batter into prepared pan.
8. Baked 1 hour and 25 minutes or until wooden pick inserted in center comes out clean.
9. Cool for 10 minutes then remove from pan.
10. Immediately wrap in foil.  Allow to stand overnight before serving.
11. To serve, sprinkle powdered sugar over top.

more cakes, cookies, bread, etc..

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Ingredients: 

• 1 can condensed cream of chicken soup
• 90 grms. cream cheese (3oz cut up)
• 1 cup cubed cooked chicken
• 1 ½ cup frozen broccoli cuts
• 2 tbsp milk
• 1 tsp dried basil leaves, crushed
• 1 tsp lemon juice
• 4 hot baked potatoes, split
• Chopped sweet red pepper for garnish

Cooking Procedure:

1. In a saucepan over medium heat, combine soup, cream cheese, chicken, broccoli, milk, basil and lemon juice.  Heat through, stirring occasionally.
2. Spoon over potatoes.
3. Garnish with red pepper.

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Ingredients:

• Beef short ribs, cut into cubes
• ½ cup sliced onions
• ½ cup cooking oil
• 1 cup carrots, cubed
• 1 tbsp. parsley, chopped 
• Salt
• Pepper

Marinade:

• ½ cup tomato sauce
• ¼ cup fresh basil, chopped
• ½ cup red wine (optional)
• ½ tsp. ground black pepper
• ½ tsp. dried oregano
• ½ tsp. thyme
• 1 tbsp. Worcestershire sauce
• 1 tsp. rosemary
• 20 pcs. whole black pepper corn, crushed
• 2 pcs. laurel leaves
• 1 ¼ tsp. salt

Cooking Procedure:

1. Combine marinade ingredients in a bowl.
2. Mix well.
3. Marinade beef for 10 minutes.
4. Heat oil in pan.
5. Saute onion then add the beef (drained from the marinade).
6. Stir fry unti; meat is brown.
7. Add carrots and the marinade and let simmer until meat is tender.
8. Add water if necessary to prevent drying up.
9. Sprinkle with chopped parsley just prior to serving.

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Ingredients:

• ¾ kl. Fish (tilapia, bangus, etc)
• 2 tbsp. cooking oil
• 1 pc medium white onion, sliced
• 3 pcs. tanglad leaves
• 6 cups water
• 1 pack knorr sinigang sa kamias
• ½ cup sliced pineapple
• ½ cup bamboo shoots, sliced thinly
• 5 pcs. red chili
• 2 tbsp. fish sauce (patis)
• 2 pcs. small tomatoes, halved
• 1 cup bean sprouts
• Salt
• Pepper

Cooking Procedure:

1. Fillet fish and separate the meat from the bones, set aside.
2. Warm oil in a pan, sauté onions, tanglad, fish head, bones and scraps.
3. Cook for about 3 minutes then add water.
4. After simmering for about 20 minutes, pour the stock through a sieve and discard contents of sieve.
5. Bring stock to a boil and add the sinigang mix, pineapple, bamboo shoots, red chili and fish sauce
6. Reduce heat and simmer for 1 minute.
7. Add tomatoes and fish meat and continue to simmer for 5 minutes until fish is cooked. 
8. Add the bean sprouts and season with salt and pepper.

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• 1 whole medium size fish, clean and sliced
• 1 cup radish, sliced
• 1 pack sinigang sa miso mix
• 150 g. mustasa leaves 
• 2 tbsp. cooking oil 
• 1 tbsp. chopped garlic
• ½ cup sliced onions
• 1 cup sliced tomatoes
• 1 L. water

Cooking Procedure:

1. Heat oil, sauté garlic, onions and tomatoes until limp.
2. Pour in water and bring to a boil.
3. Add fish and cook for 5 minutes.
4. Add the radish and cook for 3 minutes or until crisp tender.
5. Add sinigang sa miso mix and then the mustasa leaves.
6. Bring to a boil.

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• 1 kl. Tambakol, cleaned
• 2 pcs. onion, chopped
• 2 pcs. siling haba, chopped
• ½ cup cooking oil
• 1 tbsp. sinigang sa sampalok mix
• 1 tbsp. iodized salt
• 1 (80 ml.) mayonnaise

Cooking Procedure:

1. Steam tambakol until cooked.
2. After removing the fish bones, chop meat into flakes.
3. Saute the tambakol flakes in the chopped onion and siling haba.
4. Season with iodized salt and sinigang mix.
5. Top with Mayonnaise.

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Ingredients:

• large ripe banana 
• ½  cup Caramel Sauce
• 1  pint vanilla ice cream
• ½  cup  milk

Procedure:

1. Process all ingredients in a blender until smooth.
2. Serve in individual glasses.
3. Top with additional Caramel Sauce, if desired.

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Ingredients:

• 1 Banana, sliced
• 1 cup Dulce de leche ice cream for toppings

• 1 cup fat free milk

• 1 Reddi-wip Original Whipped Light Cream  
• 1 cup light vanilla ice cream

Procedure:

1. Place ice cream, banana, milk and ice cream topping in blender container; cover.
2. Blend on medium speed until smooth.
3. Pour into 2 glasses.
4. Top each with a serving of Reddi-wip.
5. Drizzle with additional ice cream topping, if desired.
6. Serve immediately.

Dulce de Leche ice cream topping is blended with banana and low fat vanilla ice cream.

Servings:  2

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