Devilled Eggs

I just recently tried this recipe because my husband got to try a devilled eggs from a party and so he wanted me to make one. I had few devilled eggs recipes but this one caught my attention. I'm not a big fan of horseradish so if you are too, take it easy on how much you put in. Enjoy.

Ingredients

6 large eggs, boiled
1/4 cup mayo
2 tbsp finely chopped sweet onion
1 celery stalk, finely chopped
3 tbsp sweet pickle relish
1 tbsp prepared horseradish
1tbsp prepared mustard
dash of paprika for garnish
salt and pepper to taste

Directions

1. Peel the hard-boiled eggs and cut them in half lengthwise.
2. Remove yolks and put in a bowl.
3. Mash the egg yolks with onion, celery, sweet pickle relish, horseradish, salt and pepper,
4. Stir in mayo and mix well.
5. Fill egg white halves with the yolk mixture.
6. Refrigerate until serving.

Nana's Spaghetti

This meaty pasta sauce is great in any pasta dish. I have a couple of spaghetti sauce recipes that has alot of great reviews from different websites. So I decided to combine  the ingredients together for the first time and it works great for my taste. My step-grandaugther who is picky with food didn't even think twice on taking her first bite. Her mom was even surprised. She loves it every time I come over and fix dinner for them. I have tried few spaghetti sauces  from my collections and this is so far my favorite. Add a little bit of red pepper flakes to give it a little kick. If you want to have extra for the next day, you have to double the ground meat. I prefer using ground chuck because it works really great for pasta sauces. Hope you enjoy it.

Ingredients

1 pound sweet italian sausage, broken in pieces
1 pound lean ground beef ( or ground chuck)
1 medium onion, minced
8 cloves garlic, minced
1 (29 ounce) can petite diced tomatoes
1 (6 ounce) can tomato paste
1 (29 ounce) cans tomato sauce
2 tbsp white sugar
1 1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp fennel seed
1 tsp italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
2 bay leaves
2 tbsp of grated parmesan cheese

Directions

1. In a large pot over medium heat, cook the saisage, beef, onion and garlic until browned: drain fat.
2. Stir diced tomatoes, tomato paste and tomato sauce.
3. Mix in sugar and season with basil, oregano, fennel seed, italian seasoning, salt and pepper.
4. Reduce heat to low, cover and simmer 1 1/2 hours, stirring every half hour.
5. Add the grated parmesan cheese in the last 30 mins.
6. Serve over pasta with galic bread.

Slowcooker Pork Tacos

This recipe is from my step-daugther Tanya. She was at the airport one time reading this magazine and she came across with this recipe. She decided to keep the magazine and tried the recipe. Fortunately I was at her place when she was making this and got to try it the first time. This is great for busy moms that wants to plan a Friday Mexican meal with the family. Simple meal and easy to prepare. Make it healthy by using whole wheat tortillas and low fat sour cream for toppings.

Ingredients

1 1/2 lbs. pork shoulder (Boston butt)
1 tsp salt
1 tsp ground pepper
1/2 tsp ground cumin
1 tsp dried oregano
2 cloves garlic, minced
1/2 medium onion, sliced

Directions

1. Combine salt, pepper and cumin and rub on both sides of the meat.
2. Put the meat in the slowcooker and add oregano, galic and onion.
3. Cook for 6-8 hrs. on low setting.
4. Shred the meat with fork.
5. Serve with tortilla and top with sour cream.

Easy Cheesecake Bars

This is the thinnest cheesecake I have ever eaten. This  doesn't require long baking either. It's so easy....and yummy. Enjoy....

Serves 16 squares

Ingredients

5 tbsp butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup white sugar, ( optional Splenda for baking)
1 (8 ounce) packet cream cheese, softened
1 egg
2 tbsp milk
1 tbsp lemon juice
1 tsp vanilla


Directions

1. Heat oven to 350.
2. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
3. Put 1 cup of the mixture aside for topping.
4. Press remaining mixture into an 8x8 inch baking dish sprayed lightly with cooking spray: bake 15 minutes.
5. In another bowl combine sugar and cream cheese, mixing until smooth.
6. Thoroughly beat in egg, milk, lemon juice and vanilla.
7. Spread over the baked crust and sprinkle with remaining brown sugar mixture.
8. Bake for 25 minutes. Let cool, then chill for at least 1 hour. ( Or put in the freezer for at least 20 minutes).
9. Serve.

Easy Chicken Curry with tomato sauce

Chicken curry is another dish that my husband love to eat in the Philippines. The only thing is, he won't eat this with just plain rice, it has to be fried rice. But now that I have been watching his eating habits, I got to talk to him to try this dish with brown rice. It was a quick switch, he even ask for more  rice. You can  make this with bell peppers and carrots. From my collections... to yours....

Serving 6

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 tsp salt and pepper, or to taste
1 1/2 tbsp vegetable oil
2 tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1 tbsp sugar

Directions

1. Season chicken with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for 2 minutes.
3. Stir in onions and garlic, and cook 1 minute.
4. Add chicken, tossing lightly to coat with curry oil.
5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
6. Pour coconut milk, tomatoes, tomato sauce and sugar into the pan, and stir to combine.
7. Cover and simmer, stirring occasionally, approximatley 30  to 40 minutes.
8. Serve hot over rice.

Bruschetta

I have never tried Bruschetta before until after I watched the Julie and Julia movie. I enjoyed the movie so much because it's  not just all about cooking. It's about lives, cultures, relationships of two different women. Never tried a French cooking before but I will definitely will try. This is surely a keeper.

Servings 16 to 20 slices

Ingredients

1 long sourdough baguette

1 1/2 pound tomatoes, seeded and diced small

2 tbsp olive oil

1 bunch basil, chopped fine

 6 cloves garlic, minced

3/4 cup Monterey Jack cheese, shredded

 pinch of Italian seasoning

Directions

1. Heat broiler. Slice baguette down the middle and brown slightly under the broiler. And take it out.
2. In a bowl, mix tomatoes, olive oil, basil, garlic and cheese.
3. Cover cut side of bread with tomato mixture. Place under broiler until the whole things begins to brown and the cheese begins to melt about 2 minutes.
4. Remove and slice into serving pieces.

Recipe adapted from Sam the cooking guy

Chocolate Flan Cake

Thanks to AJ for making  this cake for so many times and now I finally told myself I have to try this. I made this for my dear friend Jojie's husband's birthday. I got great comments about it and a  friend asked for the recipe already and she made few. The recipe was adapted from Ms. Annie. Enjoy!

Serves 12

Ingredients
For the cake:
1 (18 ounce) box of chocolate devil's food cake mix
1 1/2 cups water
1/2 cup oil
3 eggs

For the flan:
1 (11 ounce) jar cajeta caramel topping (has richer flavor) or smucker caramel topping
1 (14 ounce) can sweetend condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 ( 8 ounce) package cream cheese, room temperature
1 tsp vanilla
5 eggs

Directions

1. Heat oven to 350F.
2. Spray a large 12 cup Bundt pan with nonstick coating. (This is very important).
3. Soften the cajeta in the jar in the microwave ( no more than 30 sec) and pour into prepared pan.
4. Prepare cake mix according to package directions.
5. Pour the cake batter into the cake pan over the cajeta.

6. To make the flan: Pour condensed, evaporated and fresh milk into the blender with the cream cheese,    vanila and eggs. Mix well.

7. Pour the flan mixture very slowly over the cake batter. (The flan mixture will sink to the bottom of the pan).

8. Spray aluminum foil with non-stick spray. Cover the pan TIGHTLY with the foil. (Very important)

9.  Set the Bundt pan into a large pan and set on the oven rack and slide inches.

10. Carefully pour hot water into the larger pan to a depth of 2 inches. ( The Bundt pan will be sitting in 2 inches of water).

11. Bake cake for 2 hrs(test); do not uncover during this time.

12. After 2 hrs, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.

13. Invert cake onto a large plate with rim.

14. The cajeta will drip down the sides of the cake.

15. Cool completely then refrigerate. Refrigerate leftovers.