Saturday, December 27, 2014

Holiday Dark Chocolate Peppermint Cookies

 Happy Holidays to all! Hope you all had a wonderful Christmas. As for us, we always had a blast. We spent our Christmas at a family's house. I baked some dark chocolate cookies and brought it with us. We drove almost 4 hours to get there and we enjoyed the travel since kids were being silly. Well, they were sillier after the dinner where everyone was already hyper with all the goodies and sweets! The cookies were really yummy. I bought a pack at Albertson's and it was so easy to make and bake. It was pre-made and ready to bake. It was really yummy! I couldn't stop munching on them.  But if you want to make it from scratch, below is a recipe from Sure it is as good as the packed ones, but maybe even tastier since it will be made with so much LOVE.

Dark Chocolate Peppermint Cookies

Servings: 2 dozen cookies
  • 1 1/2 cup all-purpose flour
  • 1/2 cup natural unsweetened cocoa (I used Hershey’s Special Dark if you can find)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons instant coffee crystals
  • 1/2 cup butter, slightly softened
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup white chocolate peppermint M&M’s
  • 1 cup bittersweet chocolate morsels


  1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  2. Mix flour, cocoa, soda, salt and coffee crystals in a medium bowl using a wire whisk. Set aside.
  3. Cream butter and sugar.
  4. Add eggs and vanilla and mix until combined.
  5. Add flour mixture to creamed butter and mix until combined.
  6. Stir in M&M’s and chocolate chips and then chill dough for about 30 minutes.
  7. Roll into balls. (Note: reserve a few chocolate chips and candies to press into the tops of the dough just before baking.)
  8. Bake for about 10-12 minutes or until done. Cool and eat.

Saturday, December 20, 2014

Christmas Eve Shortcut Cinnamon Buns

This is a must recipe for Christmas eve. Cinnamon lovers out there, you should try this. My husband who loves cinnamon really enjoyed this buns. It is similar to bread pudding that I tried in New Orleans. This is easy to make and for sure everyone will love this when served. My lil boy, like his dad, also loves cinnamon so he ate most of the buns. Will surely make this on Christmas eve. Below is a recipe from Merry Christmas everyone!
20 unbaked frozen dinner rolls                            
1 c brown sugar                            
1/4 c instant vanilla pudding mix                            
2 tsp ground cinnamon                            
1/3 c butter, melted
1- Lightly grease a 10-inch bundt cake pan. Place frozen rolls into the pan and sprinkle with brown sugar, the pudding mix and cinnamon. Pour melted butter over the top. If you don't have a bundt pan, you can use a muffin tin, but they turn out better in a bundt pan.    
2- Cover with a clean, damp cloth and leave overnight at room temperature to rise.        
3- In the morning, preheat the oven to 350 degrees. Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and dig in!

Monday, June 2, 2014

Salt-Free Baked Chicken

I have been into baking these past few days. I felt so lazy and didn't feel like cooking at all. So I just grabbed some chicken parts like breasts and thigh and threw it in the oven after adding seasoning. You see, I have been avoiding salt since I was diagnosed with Meniere's disease. It is something that occurs in a person's ear affecting the fluid in it and causes vertigo, dizziness, imbalance and so on. I am not sure if I'm right but that is how I understood :) I need to do some more research since the ENT dr asked me to google it :D Anyway, so I only use Mrs Grill Original Blend no-salt seasoning on every food I cook. I might have been gotten used to the taste but it is really tasty for me even without the salt plus it is healthy. Just sprinkle it generously or just a bit on your meat and bake it for 55 minutes for chicken with bones at 400 deg F.

Monday, May 26, 2014

Kinilaw na Tuna

Kinilaw by Magat
Today is my Fatther's birthday!!! Happy birthday Pa! The family celebrated his birthday last weekend and as usual, they teased me with all the yummy food he cooked for his birthday. He is the cook in the family. I miss the food that he makes especially the KINILAW or raw fish salad. I think I posted before his recipe on how to make it but I have another recipe here that I want to share from
"Kinilaw na Tuna or raw fish salad is an appetizer dish that is usually consumed as “pulutan”; it is best served along with cold beer. This recipe does not involve any manual cooking but the tuna meat is semi-cooked once served. This is made possible by the acids in the vinegar (acetic acid) and calamansi or lemon juice (citric acid). These mild acids slowly cook the fish meat when soaked for a few hours."
2 lbs tuna; skinned, deboned, and cubed
1  1/2 cup vinegar
3 tablespoons ginger, minced
1 large red onion, minced
2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup lemon or calamansi juice
1 to 2 tablespoons red chilies, chopped
1. Place the cubed tuna meat in a large bowl then pour-in 3/4 cups of vinegar.
2. Let stand for 2 minutes then gently squeeze the tuna by placing a spoon on top applying a little pressure.
3. Gently wash the tuna meat with vinegar. Drain all the vinegar once done. This will help reduce the fishy smell.
4. Add the remaining 3/4 cup vinegar, calamansi or lemon juice, ginger, salt, ground black pepper, and red chilies then mix well.
5. Cover the bowl and refrigerate for at least 2 hours.
6. Top with minced red onions and serve (you may also add the red onions with the rest of the ingredients in step 4).
7. Share and enjoy!

Monday, May 19, 2014

Chicken BBQ Pizza

If your kids love pizza, you should try this! This is so easy to prepare. All you have to do is follow the instructions and you can modify or add your own ingredients. I didn't use the spicy BBQ, I used the sweet kind (Sweet Baby Ray's BBQ sauce). I omitted cilantro too and added bacon bits instead. I also used left-over roasted chicken meat. Top it with more cheese!!! I love mozzarella! Below is a recipe from Enjoy!

       1 (12 inch) pre-baked pizza crust
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
    3. Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

    Monday, May 12, 2014

    Tupperware Consultant

    I have good news! I am a Tupperware Consultant now. I am more happy receiving my pack filled with kitchen stuff to use. I have a new apron, containers, awesome can opener and more! I love the breakfast maker and it helps me make a quick breakfast. You'll gonna love it too! Right now I am setting my own site so if I am done, please visit and check out these cool stuff from Tupperware. Get a gift for yourself, for your family and friends or for your in-laws. If you have kids, lunch boxes would be great! So visit back and check out my Tupperware website. I'll keep it up and running for you guys. Have a good night!

    PS. Here's my Tupperware website:


    Monday, May 5, 2014

    Oatmeal Cookies

    Mommies who love to bake must try this oatmeal cookies. My kids and I love oatmeal for breakfast that is why I tried baking this as cookies. I notice that when I buy a pack of ready-to-eat oatmeal cookies in store, my kids just ignore it but when I bake some, they are so excited that they can't wait to eat it. Maybe because they get to help preparing and making it. And when it is done, they can't wait to try what they made. So this sells like pancake! Below is the recipe from




    1. This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
    2. Cream together butter and sugars.
    3. Add flour, salt, cinnamon and soda and mix well.
    4. Blend in egg-raisin mixture, oatmeal, and chopped nuts.
    5. Dough will be stiff.
    6. Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
    7. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

    Monday, April 28, 2014

    Work from Home: Tupperware

    I am excited to announce that I am joining the Tupperware family soon. A friend has informed me about the business. Since I work at home, I am really interested in business that I can do while at home. I am also considering Younique and Royale Products. As a mother of two, I have handfuls of work but I believe busy people can manage well their time. I'm a busy buddy since college and been always like that after graduation and started work. Right now, I am working with my husband's business, helping him with paperwork. Glad I was a teacher because it helps me with paperwork duties. It's like I got married to papers LOL Anyway, with all these opportunities coming my way, I will try to grab it and hopefully it will work. I will still find time sharing my recipes and food trips. I will be receiving a pack from Tupperware so I am so excited to use the products in my kitchen. Until then!

    Monday, April 21, 2014


    Kimchi has been a favorite side dish that I have acquired in taste. At first I didn't like it but I found out that it also depends on how it is being made. I have a friend who is really good in making kimchi. I ordered 2 jars at first and it didn't last that long. I ate it with my chicken and lettuce almost everyday. It was so tasty and addicting! Hmmmm... Below is a recipe from

    Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking.
    Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it.
    What to buy: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.
    Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.
    Special equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not use plastic, as the odors from the kimchi can be hard to remove from plastic.


    1. 1Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
    2. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
    3. Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

    Monday, April 14, 2014

    Healthy Breakfast

    Hello all!
    I am still struggling to maintain my weight so I can maintain my blood sugar level. As I mentioned on my previous posts, I was or am still hypoglycemic. I get dizzy at times especially if I eat a lot of unhealthy food. Well, you know what are those. So I just have to stick and be disciplined to eat the proper diet which is, food consists of protein, vitamins and minerals and complex carbs.

    For breakfast, I have eggs for protein, olive oil for natural oil, whole wheat pancake with egg for complex carb, and fruits/veges-pears, bell peppers, onions. For drinks, I brew my own tea. I love green tea!

    Monday, April 7, 2014

    Halo Halo

    Halo Halo or Mixed in English is one of Filipino dessert favorites. It is similar to shaved ice but instead of using syrup or a mixture of Kool-Aid drink, sugar and water, we use sweetened beans, coco meat, fruits and kaong which is similar to colored tapioca and evaporated milk. We then topped it with ice cream or leche flan which is similar to Mexican flan. This is really good and fattening too :)

    Monday, March 31, 2014

    French Toast

    It's been a year already since I was told by my physician that I have hypoglycemia. So I have been into a high-protein diet. My blood sugar is normal now and I do cheat sometimes with my diet. But I am really trying my best to stick to a healthy meal everyday.
    For breakfast, if I have something to do with work early morning, I just make 100% whole grain French toasts. My kids love it. I have syrup for them but for  myself, I substitute syrup with sweet fruits. Usually, I out blackberries and blueberries on my French toast. No butter too. It's kinda dry so it's better to have a glass of fresh-squeezed orange juice or soymilk. I always have a glass of vanilla unsweetened almond milk. I can't drink it alone so I need to have something to munch on when I'm drinking it. So it is perfect to my French toast. It's really good even the egg I used didn't have anything except vanilla powder. I cooked it on the pan without oil. It doesn't stick as long as the pan is really heated well. I can eat this everyday. Cheers to a healthy lifestyle!

    Monday, March 24, 2014

    Instant Noodle Without the Seasoning

    There are times that we are too busy with work, kids and home that we really don't feel like cooking. We can just order food to go or just turn to TV dinners or instant food. I haven't tried ordering food yet since we moved here in the country. We are 15 minutes away from the main town and I am not sure if delivery is possible in a small town. We do have a café nearby but I prefer making my food if we plan to dine home.
    When busy, I just grab instant noodles and serve. Kids love noodles. They have Asian blood. Eating instant food is not healthy though that is why when I serve noodles or ramen, I don't use the seasoning that comes in the pack. I use our seasoned left-over meat or roasted chicken to add flavor to the instant noodle. And it always tastes good! No preservatives and healthier. Their noodles taste like they're already seasoned so you will like it even without the salty seasoning in a packet. Why not try it tonight if you feel like not cooking ;)

    Monday, March 17, 2014

    Birthday 2014

    It's my birthday! Another year older and I feel weaker. This year, I have been having a lot of health problems. Nothing major though and I thank God for that. Still grateful for having another year to live and more!

    I have been cooking healthy as you noticed because of my health issues. I am trying to be a role model too to my kids. I cook and eat healthy for them, for my family. I still try other recipes and modify them to suit my taste.  But recently, I just always have green salad. Less cooking for me but I do cook for my loved ones. I took a lot of pictures to share but I just don't have time to post it right away. I will try my best to update my food blog more than once a week so please bear with me guys. To all my followers, thank you and thanks for visiting my site. I'll try to keep up. That's one of my birthday wishes!

    Monday, March 10, 2014

    Banana Ice Cream

    Here's a dessert that you can make after making some Honey Cornflake Cups. The whole family love this and it may become a favorite for your family too. You just need sliced bananas and a scoop or scoops of your favorite ice cream. Top it with your leftover honey cornflake cups and enjoy! For more sweetness, drizzle some honey on top of it and add some cherries or berries. Please check my other yummy and easy dessert recipes.

    Monday, March 3, 2014

    Healthy Breakfast: Potatoes and Eggs

    Looking for a healthy and yummy breakfast recipe? Try this tummy-filling potato and eggs dish. This has been an all-time favorite and I always cook this for breakfast using different meat. This way, my family can get the protein, vitamins and nutrients that our body needs. It is easy to cook too.
    1-2 Potatoes, peeled and cubed
    1 Medium Onion, sliced
    2 Tbsp Mozarella Cheese, shredded or sliced
    1-2 Cups Spinach
    3-4 Eggs, beaten
    Salami or Ham,  bite size
    2-3 Tbsp Olive Oil
    salt and pepper to taste (optional)
    Sautee Onion on heated olive oil, medium heat, until tender crisp. Add potatoes and cover. Let it cook for 5-10 minutes until tender crisp, stirring occasionally. Add salami or ham until heated. Season with salt and pepper. I use pink salt but most of the time, I just add pepper. salami is already seasoned. Stir in eggs and cook for a few minutes. Add spinach and stir. Top with cheese, cover and you're done.

    Monday, February 24, 2014

    Cornflakes and Ice Cream

    Wan to make your ice cream look different? Try to put some healthy and crunchy toppings to make your dessert more enjoyable to eat. Kids love to eat something new and difficult for them to consume healthy food. By adding whole grains to their dessert, it would be a good way to meet their daily whole grain requirement. So try some cereal on top of your ice cream. My kids love it and your family might like it too. If you have tried it before, try a variety of toppings. Add some coco flakes or berries.

    Monday, February 17, 2014

    Instant Noodle with Chicken Meat and Veges

    Here's another favorite dish of the family. When I am looking for something quick and easy for my family to eat, I just grab a pack of instant noodles and leftover chicken meat from the fridge. I just add it up some veges like carrots and spinach. The outcome is really good. I still add some eggs but I don't use all the seasoning that comes in the pack of instant noodles. I use a little bit of it only and sometimes, I don't use it at all. Just pink salt and black pepper. The eggs and the chicken meat has already added flavor into it. Instant noodles have flavors to it too so even without the seasoning, it tastes good already. My kids got used to the taste so you might want to try a bit of seasoning first and if you like it, try minimizing the next time you make this noodle dish.

    I boil the carrots first until tender-crisp. Water should be 2 cups for 1 pack of instant noodle. You can add 1/2 cup since you are adding other ingredients. Then add noodles, chicken shreds and seasoning. Cook noodles for a minutes. Stir in 2-3 eggs. I like the yolk cooked as whole. Sometimes, partly beaten so I stir once. Add spinach and you're done. Turn off stove and cover. Spinach will cook easily and you can just use the heat to cook it. Serve right away while noodles are not soggy yet. You may eat it with rice. We use brown rice. Enjoy!

    Monday, February 10, 2014

    Honey Cornflake Cups with Coconut Flakes

    My kids love this honey cornflake  cups! I made a colorful set of cups and my munchkins had fun picking and eating. Hubby and I couldn't resist too. Since I am hypoglycemic, I didn't follow the whole recipe. Again, I modified the recipe by omitting and adding a few ingredients to satisfy my taste! Hope you will like my recipe:
    90g Butter
    2 Tbsp Honey
    4 Cups Cornflakes, crushed
    1 Cup Dark Chocolate Chips
    1/2 Cup Coconut Flakes
    Candy Toppers

     Place the empty baking cups on a baking sheet. Preheat oven to 325F. In a pot, melt butter over medium heat. Add honey and mix. Stir in cornflakes and chocolate chips. Coat the mixture well and spoon cornflakes mixture into the cups. Top it with a pinch of coco flakes and bake for about 12 minutes until the cornflakes are golden brown. Let the cups cool down and top with candies.

    Monday, February 3, 2014

    Ready Pack Salad

    I found a new favorite for green salads! I tried a Ready-Pack Salad Kit at Albertson's and I liked it. Now I always buy for my family. The pack comes with its own house dressing and toppings like nuts, pumpkin seeds, salami, ham, cheese, dried noodles, dried fruits and more. The contents depend on the kind of salad you are buying. I like the Asian Salad which has a sesame ginger dressing which is really good. Also, the greens with poppy seed dressing. You should try these packs and you will love the variation. My friends liked it too when I brought it at a potluck party. Very easy and healthy!

    Tuesday, January 28, 2014

    Grilled Broccoli

    Do you want to munch on something healthy? Try this grilled broccoli. My little girl loves broccoli and I think she loves this the best. I just put no-salt seasoning and drizzled with olive oil. It smells good and so tasty even without salt. Broccoli is a good source of protein and fiber. A very good and healthy substitute for chips and other snacks. Enjoy!

    Tuesday, January 21, 2014

    Birthday Food

    It's my son's birthday and Mommy was busy preparing for the party. It was a small gathering among family members. It was just a family affair so I just prepared something quick and healthy meal. Though the appetizer was greasy, the rest was healthy food. I had the kids' favorite caramelized sausage and bacon on stick. Hubby bought a vege pizza and I cooked 100% whole wheat ,pasta with chicken. The green salad has poppy seed dressing, dried cranberries and a bit of bacon crumbs which was really good. Kids had fun and the family has a nice gathering. Happy birthday again to my little Monkey!

    Tuesday, January 14, 2014

    Garden Salad with Apple and Chicken Meat

    Since I was told that I have hypoglycemia, I have been eating healthy. This is one of the healthy meals that I eat most of the days. Our fridge would never run out of greens and I always have meat, chicken preferably. I like Costco's roasted chicken. I only eat a bit of it. I also like Albertson's chicken but I usually bake my own without salt on it. For my green salad, I love Balsamic dressing and pumpkin seeds and fruits on top. I love how the salad tastes. Apples make it taste so good since I like sweet and tangy. Hope I'll be able to stick with this kind of diet. I am loving it but I get tempted sometimes. I just have to think that this is for my own benefit. It's good and healthy!

    Tuesday, January 7, 2014

    Sweet and Sour Pork (KIKKOMAN Sweet and Sour Sauce)

    This is really good! My husband and daughter love the sweet and sour sauce. My little boy is a picky-eater and he only eats orange chicken. So I tried this one since it is sweet like the Orange Chicken. We ate it with rice that has vegetables and it was really tasty. I will be using this sauce again for this dish. The recipe is easy to follow and you can add up more veges if you like or sauce for your rice. Enjoy!
    1 lb. pork cubes or pieces
    1 tbsp. corn starch
    1 tbsp. Kikkoman soy sauce
    2 tbsp. oil
    1/4 c. water
    2 carrots, thin slices
    1 onion, cut 1 inch square
    1 green pepper, cut 1 inch square
    1 c. Kikkoman sweet and sour sauce
    1 c. pineapple chunks
    1 c. raisins
    Crisp chow mein Chinese noodles or rice
    Blend 1 tablespoon each of corn starch and Kikkoman soy sauce together. Stir 1 pound pork cubes or pieces into soy sauce mixture. Brown pork in 2 tablespoons hot oil over medium high heat. Add 1/4 cup water. Cover, simmer 20 minutes stirring.Cut 2 carrots in thin slices and 1 onion, 1 green pepper in 1 inch square. stir vegetables and 1 cup Kikkoman sweet and sour sauce into pork mixture. Simmer covered 10 minutes or until pork is done. Stir often. Add 1 cup pineapple chunks and about 1 cup raisins and cook to heat through. Serve with crisp chow mien Chinese noodles or rice. Ref: