#91_Birthday Cakeballs

If there is a thing as a surprise party, there's also surprise "birthday cake."
This is a real surprise "birthday cake"
because one will never know what she's gonna get...
....until she bites into them!
spice cake?surprise!!!

#90_Ham Fried Rice

Ham Fried Rice

Everybody makes fried rice in the Philippines and the variety is endless.
For example, there is plain garlic fried rice, crab fried rice, shrimp fried rice, sausage fried rice, vegetable fried rice, pork fried rice, beef fried rice
or a mix and match of the above mentioned items.
This is where one can use his/her creativity and a great way to use left overs.
My personal favorite is a combination of crab meats, pork, and shrimps.

I just wanted to share with you my version using left over ham.

Start with the basic:
1) Heat about 3 tbsp.canola oil in a heavy skillet, over medium high heat, then saute chopped garlic (about 2 cloves) until they are fragrant and slightly browned. Add about 1/3 cup chopped onions and saute until the onions become translucent.
2) Then stir in some diced ham (about 1 cup or more) and continue to saute for 2 minutes followed by 1 cup of frozen peas and carrots, some diced red and green bell peppers.

3) Saute for another minute or two, then add about 3 tbsp of oyster sauce or Yoshida sauce and 1/4 cup ketchup.

4) Stir in about 5-6 cups cooked rice. Stir thoroughly until rice is well coated with the sauce.
5) Garnish with chopped scrambled eggs and sliced green onions. (optional)

1) When I use left over rice that has been refrigerated I like to warm it up in the microwave before adding it to the mixture.
2) When I use newly cooked rice, I let it cool a little bit, not completely cooled.
3) The ingredients above are just for your guide. I don't measure any of the ingredients in making fried rice, just eyeball.
4) I use frozen Peas and Carrots that comes in package. Fresh ones would work great! (When using frozen ones, do not thaw them out).

#89_ Swedish Meatball Casserole

Scrumptious Swedish Meatballs Casserole

This is really easy casserole to prepare specially
if you have the meatballs already made.
Click here on how to make meatballs.
You can make the meatballs ahead of time....
even waaaay ahead of time then freeze them.
Before using them in this recipe, just thaw them out in microwave.

Recipe for Swedish Meatballs:

3 lbs. cooked meatballs (recipe here)

3 medium potatoes, peeled and sliced into cubes
2 medium carrots, peeled and sliced
2 stalks celery, sliced
Sauce:
1 can condensed mushroom or celery soup
1 can condensed chicken soup
1 can water ( use soup can to measure with)
1 cup whipping cream or heavy cream
1 envelope beefy onion soup mix, (Lipton)
1 tsp. dried oregano
1 tsp. dried chives
dash of fresh grated nutmeg or ground nutmeg.


MAKE THE SAUCE:

In a bowl mix the soups, water and the cream together
then stir in the dry soup mix (Lipton).
Mix in the oregano, chives and nutmeg.

CROCKPOT METHOD:
Put the meatballs, veggies and the sauce in a crockpot.
Cover and cook on low.

This will take about 5-6 hours.

You can go shopping or go see 2 movies
and come back to a nice hot meal waiting for you.

STOVE TOP METHOD:
Put the meatballs, veggies and the sauce in a non-stick pot.
Cover and simmer over low heat, stirring occasionally, for 1 to 1 1/2 hours,
or until the potatoes are nice and tender.

OVEN METHOD:
Put the meatballs, veggies and the sauce into a large baking dish (15"x10"x 2")
Cover with aluminum foil and bake in a 325 degrees oven for 1 to 1 1/2 hours.

#88_Polvoron

Polvoron is one the many favorite confections in the Philippines.
They are buttery, fragile and literally melt-in-your-mouth powdered candies.
They are usually wrapped in papel de hapon, (Japanese paper) a kind of paper that are also used in making kites and dressing up Christmas lanterns or parol. Since I don't have access to that kind of paper, I used the tissue paper that are used for gift bags.
They work so well and the colors are wonderful. I love them!!

Typically the ends of the wrappers are twisted up but my mother always tucked them under. So that's what I do.
Cut the wrapping papers to 5" x 6 1/2" squares.

Polvoron has only 4 basic ingredients:

Here are the ingredients:

3 cups all purpose flour
2 cups powdered skim milk
2 cups white sugar
1 cup (2 sticks) butter, softened but not melted

My mother used to make these with Star margarine back home instead of butter. I wonder if they still have Star margarine over there?

The key to a flavorful polvoron is toasting the flour which is the most tedious part of the process. The rest of the procedure is really easy.

How to toast the flour:

Place the flour in a dry (no oil) skillet or wok, over medium heat. Constantly stir the flour for about 20 minutes until it is lightly browned. Let it cool a bit.

To the toasted flour add in the sugar and the powdered milk. Mix them all together, then strain using a fine sieve to get rid of lumps. To the strained mixture, add in the softened butter and mix thoroughly using your 2 hands. If you want to add pinipig (rice crispies) or ground peanuts, this is the best time to mix them in.

This Polvoron Mold
is retractable so it is a breeze to unmold them.
The moulds come in different sizes and shapes like oval or heart shapes, etc.

Fill the polvoron mould with the mixture and press it down onto a flat and very smooth surface like a plate, moving it in a circular motion as you press down, and make sure that the molded polvoron is compressed so they will not crumble easily.
Refrigerate shaped polvoron for at least 2 hours before wrapping them.

Moulded polvoron ready to be wrapped.

This recipe yields 40 pieces using the 5/8 inch thick mould,
unless you keep putting some in your mouth as you wrap them, like I do...
I think everybody does that because it is
very temptingly and irresistibly sweet!!!

NOTES:

1) If you want to add some peanut, make sure to use the toasted, unsalted ones and crush them using mortar and pestle.

2) Somebody had mentioned to me that a food processor might work to blend in the butter into the flour mixture. I'll have to give that a try.

Special Polvoron...
flavored with candy bars. Click here

#87_Melita's & Melinda's Cakes

I want a piece of this cake!!!

I know my 2 sisters in NZ love to cook,
but I never knew they were into baking cakes like these until Melinda's daughter, Cheryl,
started to send me pictures of the cakes they made.

I'm not sure who made which cake...

....but looking at these pictures, I do know that both of them are very talented and creative.

I can't do any of these cakes.

Don't these look like wafer cookies around the cake?
Whatever they are, they look so yummy.
I don't do this kind of cakes, I only make cupcakes!

"Kiwis" must love chocolate cakes, aye?!!

#86_Cakeballs and LolliCakes

LolliCakes/ Cake Pops
Check out some new pictures here.

Hand-dipped Chocolate Cakeballs.....everybody loves them!!

I copied this recipe from the Houston Chronicles back in December. I was going to make them for the Christmas cookie exchange, but since I've never made them before and I wasn't sure of what the outcome would be, I didn't want to waste my time and effort so I just shoved the recipe in a shoe box where I put all the recipes I clip. Then the other day I found the recipe and decided to make it. Since we were having a get-together today, I thought it would be a good time to try the recipe.

It is an easy dessert to make except, for the dipping part. I found it a little challenging. Nevertheless, I will be making more of them now specially since everybody at the dinner liked them. Even the persnickety eaters loved them. Everybody gave their approval by thumbs up or a nod or a wide grin. One of our daughters, who is on a Weight Watcher's diet couldn't resist "the temptation". She even had a couple of pieces of the cakeballs. She said she wants these cakeballs for Easter and for her birthday cake. Aha!! I already envision 34 cakeballs with a birthday candle on each one!

And...for me, I will be making these bite-size treats for Christmas this year for sure.

LolliCake

White chocolate-covered Cakeballs with candy sprinkles.

Insert a lollipop stick into each cakeball, and you'll have LolliCakes!!

You can buy lollipop sticks from the craft stores.

1) Start by baking a cake of your choice following the directions on the box. In this case I used chocolate fudge cake mix. Set it aside to cool a little bit, not completely cooled.

2) After it cools a bit, place it in a big bowl and finely crumble it using 2 forks.

3) Stir in a can of cream cheese frosting (store-bought kind) or less for not-so-moist cakeballs. This serves as a binding agent. Mix really well until there is no more frosting visible.

4) Form the mixture into balls, and arrange them in a cookie sheet.

5) Freeze these balls for at least 2 hours before dipping them in melted chocolate.

Depending on the size of your cakeballs, this recipe yields between 36 to 40 pieces.

The recipe calls for Almond Bark, but I found these kinds of melting chocolate at the craft store worked really great. I guess you can use any kind of dipping chocolate or melting chocolate.

I like these kinds of dipping chocolate chips better because they come in several colors and flavors such as vanilla, white, dark and light chocolates, strawberry, purple, orange, and many more. Then you can make these cakeballs for different ocassions.

6) Melting the chocolate chips:

Since I've never worked with dipping chocolates before, I just followed the directions on the back of the package on how to melt them. There are two ways to melt these chocolates as suggested on the package: either in the microwave or a double boiler. I chose the double boiler method. Put a glass bowl over a pot of steaming water and constantly stir the chocolate chips until they are melted and smooth.

7) Dip each cakeball in the melted chocolate.

I heard that chocolate dippers (I mean the people) have their own tricks of dipping chocolate. Since I dipped 36 of them, I was able to kind of figure out what was the best way for me to do it. I used lollipop sticks to dip them in the melted chocolate and let the excess chocolate drip off. Then I placed them on waxed paper. I'm sure you can also use tooth picks or bamboo skewers to dip them.

If you want to use some candy sprinkles on the Cakeballs,
do it before the chocolate dries,
and they dry quickly.

NOTES:

When the melted chocolate starts to harden, place the bowl back over the steaming water..
or microwave works too.

If you have any question regarding this post, e-mail me at melypresto@gmail.com

ADDENDUM:
3-11-09
I am making 2 batches of these today for a baby shower and I discovered that using an ice cream scooper to scoop the mixture onto a parchment paper-lined baking sheet, then chilling them for a couple of hours makes it easier to form the cakes into balls. Freeze Cakeballs before dipping them in melted chocolate.

4-17-2011
I just posted new pictures of Lollicakes or Cake Pops...check out the link below:
http://pinoyamericanrecipes.blogspot.com/2011/04/288lollicakes-for-easter.html

For Cookie Balls, click on the link: http://pinoyamericanrecipes.blogspot.com/2011/07/313cookie-balls.html

Monday, July 11, 2011

My Reply to Anonymous' question on melting chocolate:

Anonymous,
I wish I can post my response on the comment box. I don't know what's wrong with blogger.com, but its not allowing me to post on there.
Re: recipe #86...if you have trouble melting the chocolate using the double boiler, try the microwave. Follow the instructions on the back of the package. Thanx!!

#85_Layered Ice Cream Cake

Here's another Ice Cream Cake

that we enjoyed at a family get-together dinner today.

Really easy to do and yet super good. If you are worried about sugar and calories, you need to stay away from this dessert because it can "kill you", but you can still make it for others.

It has 4 layers of deadly ingredients....twice!! yup!! times 2= 8 layers..more layers than lasagna.

Here's the ingredients:

1 box of ice cream sandwiches (12 pieces)

1 (8oz) Cool Whip topping, thawed

1 jar of ice cream syrup

2 Butterfinger candy bars, chopped up

I used a 6x10x2 pan which is perfect to layer in 6 pieces of Ice Cream Sandwiches.


On top of the ice cream sandwiches, spread 1/2 of the Cool Whip topping and sprinkle 1/2 of the chopped Butterfinger candy bars. FREEZE.


Spread 1/2 jar of ice cream topping on top of the candy bars. FREEZE.
(I used 1/2 jar of the caramel syrup.)

Okay, you can STOP right here.

Or......... keep going and repeat the layering: ice cream sandwiches, followed by Cool Whip,
then chopped candy bar and ice cream syrup and you will end up with what is pictured above.
By the way, I drizzled 1/2 a jar of chocolate fudge on top instead of the caramel syrup.

Try it, you'll enjoy it!!

#84_Fiesta Dip

Fiesta Dip or 7-Layer Dip

I learned how to make this DIP from our daughter, Amy. It is always a favorite dip in the Johnson family get-together dinners. Aside from being so presentable, it is so full of flavor too and it goes really well with tortilla chips.

Here's the stuff you need to make this dip:

1 can of refried beans

1 packet of taco seasoning

3 small avocados

1 packet Guacamole Mix ( they come in MILD or HOT)

1 8 oz. tub of sour cream

1/3 cup picante sauce or tomato salsa

1 medium tomato, diced

1 can olives, sliced

1/2 lb. shredded cheddar cheese

PREP THE INGREDIENTS
1) REFRIED BEANS: In a saucepan, heat up a can of refried beans and the taco seasoning together over medium heat, stirring well. Set aside.

2) GUACAMOLE: Peel and mash the avocados in a bowl and stir in the Guacamole Mix. Stir to blend well. Set aside

3) Wash and dice the tomato. Set aside.

4) Drain the olives and slice them up. Set aside.

LAYERING:

1st layer: heated up REFRIED BEANS

2nd layer: GUACAMOLE

3rd layer: SOUR CREAM

4th layer:DICED TOMATOES

5th layer: PICANTE SAUCE or TOMATO SALSA

6th layer: SLICED OLIVES

7th layer: SHREDDED CHEESE

Optional: thinly sliced green onions

Enjoy with tortilla chips!!

#83_Chocolate Cupcakes with Coconut-Pecan Frosting

CHOCOLATE CUPCAKES

Using the Coconut Pecan Frosting

(click here for German Chocolate Cake recipe)

I wanted to make a cake to take to my friend Rose for her birthday luncheon. Considering that she is 70 years old, I wanted to do something that wouldn't look like a kiddy cake. It was 10:00 at night and I couldn't think of anything easier to make and would be presentable more than this recipe. Instead of doing a flat cake which is messy from cutting and serving, I thought that making cupcakes would eliminate this problem.

I used a box of Devil's Food Cake mix to make 24 cupcakes, and the Coconut-Pecan Frosting.

If you have a question regarding this post, you can e-mail me at melypresto@gmail.com

#82_Cheese Dip or Salsa con Queso

Queso Dip or Salsa con Queso or Cheese Dip

Keep it warm in a crockpot

This is one of the best dips for tortilla chips. Take it to a pot luck and everybody will ask you for the recipe. It is really easy to make with only 3 main ingredients.

Here's the recipe:

1/3 cup chopped onion

2 tbsp. butter

1 can Ro-Tel tomatoes

1 can green chiles

1 lb. Montery Jack or Velveeta cheese

1) In a sauce pan, over medium high heat, saute the chopped onions in butter, about 2 minutes

2) Add in the can of green chiles and a can of RO-TEL tomatoes. Bring to a boil, then lower heat to medium low. Simmer for about 5 minutes. Don't cook down all the liquid.

3) Turn off the heat, then stir in the cheese. Stir well until all the ingredients are combined and the cheese is melted.

4) Transfer the salsa into a crockpot to keep it warm.

NOTES:

1) Can be served with diced avocados, diced tomatoes, chopped onions, jalapenos and of course, don't forget the chips.

2) Ro-Tel is a brand of diced tomatoes with chiles. There are other brands other than Ro-Tel.
3) I found out that using Monterey Jack cheese instead of Velveeta gave a better result.

I know it is hard to open the comments box, so if you have any??? regarding this post, please e-mail me at melypresto@gmail.com
Updated: 8-7-10