Mixed Frosty Fruit Punch Recipe

This fruit punch is great for your cocktail and birthday parties or any other gatherings with friends, colleagues and family. Preparation time 20 minutes and good for 6 servings.

Ingredients:

1 cup Marigold Fuji Apple, Peach and Orange jelly each
2 cans ice cream soda, chilled
1 red apple
1 green apple
1 tsp fresh lemon juice (mix lemon juice together with cut apples)
250 ml Marigold peel fresh blackcurrant & cranberry juice with Aloe Vera
1L Marigold peel fresh orange juice


Method:

• Put Marigold peel fresh blackcurrant and cranberry juice with Aloe Vera into ice cube trays to set in the freezer a day before making the fruit punch.
• Diced apples and Marigold jellies
• To make punch, combine ice cream soda with Marigold peel fresh orange juice, Marigold peel fresh blackcurrant and cranberry juice with Aloe Vera ice cubes, Marigold jellies and apples.

Note: You can use your favorite brand of juices instead of Marigold

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Tom Yam Fruity Fishy Recipe

I think you would love to try this one - it is yummy, healthy and delicious! It takes only 20 minutes to prepare and is good for 4 servings.

Ingredients:

500 g black pomfret, 1 whole fish or 2 small fishes
1/2 tsp salt
1 large onion, cut into wedges
a few kaffir leaves
1 cup of diced pineapple from the can
1/2 cup cut guava
1 tomato, diced
seasoning

3 tbsp tom yam paste
1 tbsp fish sauce
2 tbsp sugar
250 ml fresh guava juice
1 ginger flower, chopped finely
some coriander leaves
cooking oil

Method:

• Heat 2 tbsp oil, suate onions till fragrant, add in Tom Yam paste and fresh guaa juice. Bring it to a boil, and then add in tomatoes, diced pineapple, guava and seasoning. Once it starts to boil turn off fire.
• Clean fish and rub with salt. Heat enough oil to deep fry fish until crispy.
• Just before serving, pour Tom Yam mixture over fish and garnish with chopped ginger flower and coriander.

Your done!

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Peanut Butter Chocolate Fudge : A Healthy Recipe

Peanut Butter Chocolate Fudge - is a healthy recipe for reduced-sugar yet nutrient dense. This is a delicious lean body desserts or snacks that always helps to satisfy your sweet tooth while at the same time getting tons of quality nutrition. For those who are doing workouts this is good and yummy.

This is a special version of Mike Geary, Certified Nutrition Specialist, Certified Personal Trainer. If you don't like nuts or peanut butter, you can simply leave out those ingredients and make a chocolate-only version. Pay attention, because there are specific ingredients that make this a lot healthier for you than typical fudge.

However, this dessert / snack is not low-calorie per se, but it is loaded with quality healthy fats, some protein, lots of antioxidants, and is relatively low in sugar (compared with typical fudge or other desserts), while also containing a decent dose of fiber.

But overall, it's a great snack or dessert that helps curb your appetite, fuel your muscles, loads you up on protective antioxidants, and quells that sweet tooth that often makes you overeat on refined sweets.

Engredients:

• 3/4 cup organic coconut milk (NOT the watered down "light" version which just replaces some of the healthy coconut fat with water...use the real full-fat version)
  
• 1 bar (3-5 oz. bar works well) of quality extra dark chocolate (look for at least 70-75% cocoa content on the label to minimize sugar content)
  
• 4-5 tablespoons of peanut butter or your favorite nut butter (almond butter, cashew butter, macadamia butter, etc)
  
• 3/4 cup raisins or dried cranberries (optional)
  
• 1/2 cup whole raw almonds or other nuts (optional)
  
• 2 Tbsp raw wheat germ
  
• 2 Tbsp rice bran (usually only available at health food stores)
  
• 2 Tbsp whole oats or oat bran
• 1/2 teaspoon vanilla extract
  
• A little stevia powder to sweeten
  

Note on coconut milk: don't be afraid of the fats in this... coconut fat is mostly medium chain triglycerides (MCTs) that are more readily used for energy and also contain a special fat called Lauric Acid, which is extremely healthy and supports the immune system.

Start by adding the coconut milk (cans of organic coconut milk are available at most health food stores and possibly even your grocery store) and vanilla extract to a small saucepan on very low heat. Break up the extra dark chocolate bar into chunks and add into pot. Add the nut butter and the stevia, and continuously stir until it all melts together into a smooth mixture.

Then add the raisins, almonds, wheat germ, oat bran, and rice bran and stir until fully blended. Spoon/pour the fudge mixture onto some waxed paper in a dish and place in the fridge until it cools and solidifies together. Place in a closed container or cover with foil in fridge to prevent it from drying out.

Enjoy small squares of this delicious healthy fudge for dessert and for small snacks throughout the day. This is about as good as it gets for a healthy yet delicious treat!

Even though this is a healthier dessert idea that's lower in sugar and higher in nutrition than most sweet treats, keep in mind that it is still calorie dense, so keep your portions reasonable.

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Chocolate on Valentines Day

Chocolate isn't a Food, but an Experience

Few words evoke the emotional enthusiasm people feel toward chocolate. It has a treasured place in our personal collection of memories - the Easter baskets, the birthday treats, the candy displays at Christmas, the heart that told you someone loves you.

Those days during special times, chocolate was there - an integral part of the event. One taste of chocolate (or even the thought alone) makes the mouth water and the emotional associations rush in. It brings back the multitude of fondly-remembered feel-good experiences we didn't want to end.

So a great-testing piece of chocolate inevitably makes us happy inside. Of course, it doesn't hurt that chocolate contains phenylethylamine (PEA), a natural substance that's reputed to stimulate the same reaction in the body as falling in love. That's why, even at times when we're feeling down, anything chocolate feels so comforting.

Chocolate is Meant to be Shared! Why not give your love ones on Valentines Day a chocolate she loves.







Here is 1 simple chocolate recipe:

Chocolate Toffee

2 cups granulated sugar
½ cup unsweetened cocoa powder
1 cup dark corn syrup
dash salt
½ cup whipping cream
½ stick (� cup) butter

Line an 8-inch baking pan with buttered foil. Combine all ingredients in a large saucepan. Begin cooking over medium heat, lowering heat as candy thickens. Cook to 250 degrees F. Pour into prepared pan and let cool. Break into bite-sized pieces or cut and wrap in plastic film.

Recommended Books for You:

Chocolate Matter - Chocolate Recipes For A Happy Heart and Soul
World's No. 1 Chocolate Recipe

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Moist Cake Recipes For New Year's Eve

Actually after posting this, i would be heading to my kitchen to make my favorite cake...chocolate moist cake....oh yummy and so soft. Do you wanna know what is the secret to a "moist cake"? Its simple...mayonnaise! Just add 1/4 cup of mayonnaise to the regular ingredients and mixed up into the batter before baking. Mayonnaise contains oil (always a necessary item in baking a moist cake), egg whites (known for giving cakes a fluffy lift) and vinegar (a natural preservative). I only knew this secret a while ago while browsing some moist cake recipe and i would love to try it today! You too wanna try?

Here are some collection of moist cake recipe, feel free to chose which flavor you like most:


CHOCOLATE MOIST CAKE

2 c. flour
1 1/2 cups sugar
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
1 tsp. vanilla
3/4 c. cocoa
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs

FROSTING:

1 pkg. cream cheese
1 tbsp. milk
1 1/2 c. powdered sugar

Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.

SUPER MOIST CAKE

2 c. sugar
2 c. all-purpose flour
2 c. brewed coffee (cooled)
1 c. cocoa
1 c. mayonnaise
2 tsp. baking soda
2 eggs

Mix all ingredients together and pour in a 9x13 pan. Bake at 350 degrees. This makes a real dark chocolate cake. It is very moist and good especially if you like the taste of coffee.


GRANDMA'S MOIST CAKE

1 1/2 c. sugar
2 c. flour
1 c. salad dressing or mayonnaise
1 1/2 tsp. vanilla
1/2 c. cocoa
1 c. water
1/2 tsp. salt
2 tsp. baking soda

Sift flour, sugar, cocoa, and salt together in a large mixing bowl. Blend in mayonnaise, water, and vanilla until well blended. Bake in two greased 9 inch layer pans at 350 degrees for 25 minutes until done. Cool slightly before removing to wire racks. 1/2 c. vegetable shortening or butter 2 egg whites 2 tsp. vanilla 1/4 tsp. salt

Cream together 1/2 of the sugar with the shortening. Add stiffly beaten egg whites, salt, and remainder of sugar. Add vanilla; beat until smooth.

See for more moist cake recipe

WISHING YOU ALL A HAPPY, HEALTHY AND A BOUNTIFUL NEW YEAR!!!

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Do You Love Lasagna?

Lasagna is made of pasta layered with a sauce, cheese, vegetables, and usually some type of meat. It's a perfect make-ahead recipe and can easily feed a crowd. Lasagna also freezes very well, so when you're making a recipe, double it!

It's almost impossible to ruin lasagna. The noodles are now no-boil, so you can just layer the food and bake it. Pasta sauces come in all flavors, and cheeses are pre-grated and so easy to use.

Lasagna doesn't have to be made in a casserole; recipes for skillet lasagna provide the same flavors and textures with less work. And you can even make lasagna in the crockpot! So it's up to you; a layered dish you can make ahead, a lasagna that cooks all day, or a skillet creation that's last minute. Let's cook! Hmmmmm so yummy and its perfect for holiday to prepare!

Chicken Lasagna

Prep Time: 26 minutes

Cook Time: 45 minutes

Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
1 red bell pepper, chopped
3 cups cubed, cooked chicken
1 (8-ounce) package cream cheese, cubed
1 (16-ounce) jar Alfredo sauce
1/2 cup milk12 no-boil lasagna noodles
1 cup shredded Havarti cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preparation:
Preheat oven to 350 degrees F. Spray a 13" x 9" glass baking dish with nonstick cooking spray and set aside.

In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 5 minutes. Add mushrooms and red bell pepper; cook and stir for 4 minutes longer. Add chicken and remove from heat.

In medium saucepan, combine cream cheese, Alfredo sauce, and milk. Cook and stir over low heat until cheese melts and sauce is smooth. Stir into chicken mixture.

Meanwhile, soak the no-boil noodles in cold water for 10 minutes. Drain, but do not pat dry. In small bowl, combine Havarti and mozzarella cheeses.

Place 1/2 cup of the chicken sauce in the bottom of prepared baking dish. Top with one-third of noodles, one-third of the chicken mixture, then one-third of the mixed cheeses. Repeat layers, ending with cheeses. Sprinkle with Parmesan cheese.

At this point you can cover the casserole and refrigerate for up to 24 hours.

Bake for 45-55 minutes or until casserole is bubbly and cheeses are melted and starting to brown. If refrigerated, add another 10-15 minutes to baking time. Serves 10

Easy Lasagna

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:
1 lb. Italian sausage
2 cups shredded mozzarella cheese, divided
1-1/2 cups ricotta cheese
28-oz. jar chunky pasta sauce with vegetables
9 no-boil lasagna noodles

Preparation:
Preheat oven to 350 degrees F. Cook Italian sausage in a heavy skillet over medium heat, stirring to break up meat, until no longer pink, about 8 minutes. Drain well. Mix cooked sausage, 1-1/2 cups mozzarella cheese and ricotta cheese in medium bowl.

Place about 1/2 cup spaghetti sauce in 9" square baking dish. Top with three lasagna noodles, then with 1/3 of sausage filling. Repeat layers, ending with spaghetti sauce. Cover with foil and bake at 350 degrees for 35-40 minutes until hot and bubbly. Sprinkle with remaining 1/2 cup mozzarella cheese and return to oven. Bake 5-10 minutes longer until cheese is melted and browned. 6 servings

You can add 1 cup frozen spinach, thawed and drained, to the sausage mixture if you like - this adds nutrition and color, but of course that makes six ingredients!

Cheesy Skillet Lasagna

Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:
1 lb. lean ground beef
1 onion, chopped2 cloves garlic, minced
3 cups uncooked mafalda (mini lasagna noodles)
28 oz. jar spaghetti sauce
1-1/2 cups water
1 cup small curd cottage cheese
8 oz. pkg. cream cheese, softened
1/2 cup grated Parmesan cheese2
Tbsp. chopped fresh parsley
1/2 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
1/2 cup grated Parmean cheese
1 cup shredded Mozzarella cheese

Preparation:
In heavy skillet, brown ground beef with onions and garlic. Drain thoroughly. Add uncooked noodles, spaghetti sauce and water to meat in skillet. Mix well and bring to a boil, then cover skillet, reduce heat and cook 15-17 minutes until noodles are tender, stirring frequently.

Meanwhile, combine cottage cheese, cream cheese, Parmesan cheese, parsley, basil, and oregano in a small bowl until blended.

Spoon the cottage cheese mixture evenly over cooked mixture in skillet. Sprinkle with mozzarella cheese. Cover and cook 5 to 7 minutes until cheese is melted and mixture is hot. Remove from heat and uncover. Let stand 5 minutes before serving. 6 servings

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Crisp Peking Duck

Are you craving for Duck? Here's a simplified version of the famous Peking Duck to try out this Christmas holiday and New Year. This is a version of Kylie Kwong, TV host of Discovery Travel and Living.

I remember when we were having a deliberation on our Provincial Development Plan at Manila, Philippines with former Governor P.T. Murillo, Jr. We had lunch at the chinese restaurant in front of SM Mega Mall and ordered Peking Duck. That was my first time eating a Duck! but i tell you the taste was fantastic - crispy, a little bit of sweetness. You eat the crispy skin with a salad leaf and put some gavy on it. The bone they made soup and they made another dish for the meat which you will eat with a special homemade wholemeal bread. If i have a chance to go back to that restaurant i will still order the same.

Duck are famous with chinese people and they said Peking Duck is a Prosperous Dish for 2009.

Ingredients:

1 medium-sized whole duck
3 tsp salt
1/4 tsp pepper
1 1/2 tsp hoi sin sauce
1/4 tsp five spice powder
4 liters boiling water
1 tsp corn syrup (or cooked corn starch)
1 tsp maltose (or honey)
1 tsp white vinegar

Method:

• wash the duck removing all the innards and hang to dry for about 15 minutes
• marinate by rubbing salt, pepper, hoi sin sauce and five spice powder inside the duck. Place it in the refrigerator for 4 to 6 hours
• hold duck upright and pour hot boiling water onto its body until it puffs slightly
• in a bowl, mix corn syrup, maltose and vinegar. Brush the duck with a thin layer of this mixture and hang it in a dry area (with the fan on) for 4 to 5 hours.
• preheat oven to 200C and roast the duck for 40 min.
• leave it to rest for 10 min. before caring out slices to serve.

Serves 6

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Yummy Recipe for Christmas

Consider these recipe for your Christmas preparation - its simple and affordable ingredients and its so yummy am sure family and guests will love them.

Creamy Nut Fudge

2 x 100g packet white marshmallows

60g butter

1 tbsp water

125g cooking chocolate, chopped

1 tsp vanilla essence

1 cup chopped pecan nuts

• Grease an 8 x 26 cm pan. Line base and two opposite sides with baking paper, extending paper 5 cm above edges.

• Combine marshmallows, butter and water in a medium pan. Stir over a low fire until marshmallows are melted.

• Remove from heat. Stir in chocolate and essence. Beat with a wooden spoon for about 1 min. Add nuts, beat until combined. Spread mixture into prepared pan. Cover, refrigerate for about 4 hours. Cut into squares.
• 
  

Makes about 16

Tip:

For a really nutty crunch, try a variety of nuts – almonds, walnuts and hazelnuts.

Mango Kiwi Fruit Sundae

3 medium kiwi fruit

2 medium mangos

1 tbsp icing sugar

1 tbsp orange juice

½ cup or 60g almond flour (available from bakery stores)

4 cups vanilla ice cream

2 tbsp flaked almonds, toasted

• Reserve 1 kiwi fruit and 1 mango, chop to use for final garnish. Chop remaining fruit coarsely, then process kiwi, mangoes, icing sugar and juice until smooth.

• Transfer to a jug, cover and refrigerate until cold.

• Add almond flour to a heated dry pan. Cook, stirring constantly for 5 minutes of until lightly browned.

• Layer ice-cream, fruit puree and almond flour in a 375 ml sundae glasses. Top with chopped fruit and flaked almonds.
• 
  

Serves 4

Tip:

If you can’t find almond flour, just process until fine 50g

chopped skinless almonds. It will taste just as delicious!

Choc-Hazelnut Mud Cake ---------------------- Light Fruit Cake

Light Fruit Cake

350g packet sultana butter cake mix (available at supermarkets

1 egg

60g butter at room temperature

2/3 cup water

1/3 cup coarsely chopped red glazed cherries (available at supermarkets)

1/3 cup coarsely chopped dried apricots (available at supermarkets)

• Grease a 14 x 21 cm loaf pan, line base and two long sides with baking paper. Preheat oven at 180 degrees centigrade.

• Combine cake mix, egg, butter and water in a small bowl with a blender. Stir in cherries and apricots. Spread mixture into prepared pan.

• Bake in preheated oven for 50 mins. Or until cooked when tested. Stand in pan for 5 min., turn onto a wire rack to cool. Serve fruit cake cut into thick slices.

Serves 5

Tip:

This can be made up to four days ahead; store in an airtight container

Choc-Hazelnut Mud Cake

250g butter, chopped

1 x 200g block dark chocolate, chopped

2 cups caster sugar

1 cup hot water

1 ½ cups plain flour

¼ cup self-raising flour

¼ cup cocoa powder

2 eggs, beaten lightly

1 cup coarsely chopped roasted hazelnuts

Extra chopped roasted hazelnuts and chocolate curls to decorate

Ganache

1 x 200g block dark chocolate, chopped

½ cup thickened cream

• Grease a deep, 20cm round cake pan, line base and side with baking paper. Preheat oven at 160C

• Combine butter, chocolate, sugar and water in a pan. Stir over low fire until chocolate melts. Remove, cool for 20 min. Whisk in sifted flours and coca, then eggs. Stir in hazelnuts. Pout into prepared pan.

• Bake for about 2 hours. Cool cake in pan. Meanwhile prepare ganache: Melt chocolate and cream in a pan over low fire. Remove from fire, cool at room temperature until the mixture is of spreadable consistency

• Spread ganache over cake top. Decorate with extra nuts and chocolate curls.

Serve 5

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Yummy Christmas

Count down : 10, 9, 8, 7, 6, 5, 4, 3, 2, 1 boommm!!! boommm!!! boommm!!! Merry Christmas! Am sure most of you are planning already what to bake and serve on Christmas Eve. Alright! I have listed few yummy recipes for you to consider. Without sweets the table is incomplete, am i right? So here we go:

FRUIT CAKE

Yield: 48 to 60 squares.

200 g. of dried sultanas and 200 g. of walnuts
1-1/4 c. of butter, softened to room temperature
5 c. of lightly (not loosely) packed dark brown sugar
3-3/4 c. + 1 tbsp. of all-purpose flour
5 tsps. of baking powder
2-1/2 tsps. of salt
5 eggs
2-1/2 tsps. of vanilla essence

Preheat the oven to 350^oF.

Place the sultanas on a chopping board and sprinkle with one tablespoonful of flour (the flour prevents the sticky sultanas from sticking together, and to the knife, during chopping). Chop coarsely (depends on your preferences). Transfer the chopped sultanas to a bowl and set aside.

Chop the walnuts to roughly the same size as the chopped sultanas. Add to the sultanas in the bowl.

In a mixing bowl, stir together the flour, baking powder and salt.

In a large mixing bowl, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla essence. Add the flour in batches, mixing with a wooden spoon. The batter will be very heavy. Finally, stir in the sultanas and walnuts.

Cover the bottom and sides of a 12-1/2 x 17-1/2 x 1 jelly roll pan with non-stick baking paper. Allowing overhangs on the long sides is useful so that you slide off the baked food for the gods on a cooling rack in one piece.

Pour the batter into the pan scraping the sides and bottom of the mixing bowl to make sure you get all of the batter into the pan. Level off with a spatula. Bake in a preheated 350^oF oven for 30 to 35 minutes or until a toothpick inserted at the center comes out clean. DO NOT OVERBAKE. Watch the last few minutes closely so that just as soon as it’s sufficiently baked, you can turn off the oven at once and take out the pan.

Then, cool in the pan for 10 minutes to firm it up a bit. Holding one end of the baking paper overhang with one hand and holding the pan at a 45^o angle with the other, pull out the baked food for the gods and slide onto a cooling rack. Cool for another 15 minutes or so. While still a bit warm, cut into 1-1/2 or 2-inch squares. Cool completely. Place on festive colored paper cups or wrap in colored Japanese paper.

Source: http://www.pinoycook.net/food-for-the-gods-a-better-recipe/

GADU GUWA

2 cups self rising flour
1 egg
1 cup sugar
1 stick butter
1 cup milk
1 tea. vanilla
2 cups berries (Huckleberry or blueberry)

Cream eggs, butter and sugar. Add flour, milk and vanilla. Sprinkle flour on berries to prevent them from going to the bottom. Add berries. Bake at 350
for 40 minutes.

WILD APPLE CORNBREAD

1 c Wild apples, peeled & grated
2 c Yellow cornmeal
1 T Cold water
2 Eggs, beaten
2 c Buttermilk
1/4 c Granulated sugar
1 ts Baking soda
2 T Margarine, melted
1/2 ts Salt
Honey

Mix together in top of double boiler the cornmeal, sugar, salt, milk and margarine. Set over hot water and cook for 10 minutes. Cool. Add eggs, soda (dissolved in water), and apples. Pour into greased baking dish and bake in preheated oven at 400 degrees for 30 minutes. Serve with wild honey.

HOLIDAY COOKIES

1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
2 3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
1 cup carnation milk

Mix thoroughly shortening, sugar and eggs. Stir in milk and vanilla. Mix in salt, flour and soda. Blend in nuts. Chill one hour. Bake on greased sheet 10 minutes at 375 degrees.

Contributed by: Night Walker - http://groups.myspace.com/turtleislandbraves

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RECIPE FOR TODAY

Sesame-crusted Tofu Stir-Fried With Asparagus, Carrots and Mushrooms

Preparation time 20 minutes
Cooking time 15 minutes

Ingredients:

2 tofus sliced into hal
3-4 tbsp sesame seeds
2 tbsp vegetables oil
pinch of salt
10-12 thin asparagus, fibrous end removed and blached
1 carrot, cut into size batons, blanched
2 cloves garlic, chopped finely
1 tsp ginger, chopped finely
handful of oyster mushrooms, cut into strips


Garnishing:
spring onions
Sauce (mix together
1 tbsp chili sauce
2 tbsp light soy sauce
salt and black pepper

Coat tofu with salt and sesame seeds. Add one tbsp oil in a non-stick pan and lightly fry tofu on each side until golden brown. Drain and set aside. Heat one tbsp oil and fry garlic and ginger until fragrant. Add carrots, asparagus, mushrooms and the sauce. Stir-fry on high heat for three minutes. Season with salt and pepper and garnish with spring onions.

LOVELY!

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