FISH BARBECUE 'N CHIPS

YOU WILL NEED
1/4 kg fish slices (talakitok)
250 g potatoes, sliced
1/4+1/8 tsp iodized fine salt, (or 1 tsp iodized rock salt)
1/8 tsp pepper

MARINADE

1 pouch (90 g) DEL MONTE Filipino Style Tomato Sauce
3 cloves garlic, crushed
1/2 tsp minced ginger
1 tsp brown sugar
1/2 tsp calamansi juice

HERE'S HOW
1 SEASON fish with salt and pepper. Combine with marinade. Marinate fish for 1 hour in the refrigerator. Pan- grill fish in 3 tbsp oil until cooked on both sides. Set aside. Reserve pan to cook potatoes later.


2 SEASON potatoes with 1/8 tsp salt. Deep-fry until cooked. Transfer to reserved pan, then stir to mix with the sauce. Serve with fish.



Serves 5





Good Day!

Burger Steak

Thinking of something new that will help you prepare an easy but enjoyable meal. Let me share to you the affordable yet delicious recipe for your family today.



YOU WILL NEED

2 pc sliced bread diced (1/2 cup)
1 tbsp evaporated milk
150 g ground pork
1 small square tokwa, chopped
1 pc small egg
1 pc small onion, chopped
3 cloves garlic, minced
3 tbsp canned button mushrooms, sliced
1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce
2 tbsp frozen/cooked green peas, (optional)

HERE'S HOW

1 COMBINE bread and milk. Mix until bread is soggy. Combine with pork, tokwa, egg, onion and half of garlic. Season with ½ tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well.


2 DIVIDE into 10 portions (about 1-1/2 tablespoons each) and form into patties. Pan-grill in 2 tablespoons oil until brown on both sides. Set aside.


3 SAUTÉ remaining garlic and mushrooms. Add DEL MONTE Tomato Sauce, 1 cup water, 1-1/4 tsp brown sugar, patis and pepper to taste. Simmer over low heat for 15 minutes. Add green peas and patties. Allow to simmer.



Good Day!

The Filipino's Sopas

Guys, I want to share to you a Filipino recipe that you will love for sure!
Creamy Macaroni Chicken Soup or popularly known as Sopas, came from the Hispanic word “sopa”, meaning soup. This is a soup dish that we Filipinos have come to own eventhough macaroni is practically Italian.

Estimated preparation and cooking time: 1 hour and 30 minutes

Ingredients:

500 g chicken breast
4 cloves garlic (minced)
2 white onions (minced)
1 large bell pepper (seeded and sliced into strips)
freshly ground black pepper
2 carrots (sliced into thin strips)
350 g macaroni noodles
2 cups evaporated milk
1 medium cabbage (roughly shredded)
2 Tbsp margarine
fish sauce / patis
rock salt
chopped spring onions

Cooking Instructions

Boil the chicken in 4 cups water. Save the broth to be used later.
Shred the Chicken meat with your fingers. Set aside.
Saute garlic and onion in oil over medium heat.
Add the bell pepper and cook until aromatic.
Stir in the shredded chicken.

Season lightly with ground black pepper.Add the carrots, a quick sauté then the macaroni. Give it a stir to get the fat all around the pasta.Pour in the chicken broth and 5 cups water. Simmer.
Pour in the milk, stirring gently.Add the cabbage. From this point, the macaroni and the cabbage will cook at about the same time.Add the margarine.Season with patis or salt.

Surely the best soup for today's rainy season. . .
Enjoy your meal!

Chocolate Chip Cherry Fruitcake Loaf

Ingredients
3 large eggs
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup finely chopped pecans (measure after chopping)
1 cup chopped dates (get the moist kind on a tray and chop by hand) or raisins or sultana
1 cup candied red cherry, halves (also known as glazed fruitcake cherries)
1 cup semi-sweet chocolate chips
5-6 extra candied red cherries, halves,to taste,for garnishing the top of the loaf


Directions
1Preheat oven to 325 F and have ready a greased 9x5" loaf pan.

2Beat eggs and sugar in a large bowl until well combined.

3In another large bowl, combine flour, baking powder, and salt.

4Add flour mixture to egg mixture and mix well.

5Add nuts, dates or raisins, 1 cup cherry halves,& the chocolate chips and stir gently to combine.

6Pour into a greased 9x5" loaf pan(mixture will be very thick).

7Garnish top with a row of cherry halves down the center of the batter- press gently so they stick.

8Bake in a preheated 325 F oven for 1 1/4 to 1 1/2 hours or until golden and a toothpick inserted near the center comes out mostly clean (there will be streaks of melted chocolate but not gobs of beige batter) - DO NOT OVERBAKE or it will be as hard as a rock.

9Let cool in pan on a wire rack for 10 minutes, then remove from pan and let cool completely.

10Usually I slice the loaf after it has cooled and seal it in a plastic zip-top bag, which helps keep it from hardening up.


Nutrition Facts
Serving Size 1 slices approximately 100g

Recipe makes 10 slices approximately)

The following items or measurements are not included below:

1 cup candied red cherries

5 candied red cherries

Calories 374
Calories from Fat 131 (35%)
Amount Per Serving %DV
Total Fat 14.6g 22%
Saturated Fat 4.2g 20%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 63mg 21%
Sodium 136mg 5%
Potassium 263mg 7%
Total Carbohydrate 60.0g 20%
Dietary Fiber 4.0g 15%
Sugars 41.0g
Protein 6.0g 11%
Yummy!

Marmalade-Glazed Orange Cheesecake

You will need:
20 vanilla snaps or wafers (see Ingredient note)
1 tablespoon canola oil
2 1/2 cups low-fat (1%) cottage cheese
12 ounces reduced-fat cream cheese (not nonfat), cut into pieces
2/3 cup granulated sugar
1/3 cup packed light brown sugar
1/4 cup cornstarch
1 large egg
2 large egg whites
1 cup nonfat or low-fat plain yogurt
4 teaspoons freshly grated orange zest
2 tablespoons orange juice
1 teaspoon vanilla extract
2 tablespoons orange marmalade
2 tablespoons orange liqueur or orange juice
1 seedless orange, scrubbed and thinly sliced
Mint sprigs
Nutrition InfoPer Serving

Cooking Directions

Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Put a kettle of water on to boil for the water bath. Wrap the outside of the pan with a double thickness of foil.

To prepare crust: Grind vanilla snaps in a food processor. Add oil and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan.

To prepare filling: Puree cottage cheese in a food processor (use a clean workbowl ) until smooth, scraping down the sides once or twice. Add cream cheese, gran
ulated sugar (or Splenda), brown sugar and cornstarch. Process until very smooth.

Add egg, egg whites, yogurt, orange zest, orange juice and vanilla; process until smooth.

Pour over the crust.

Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan. Bake until the edges are set but the center still jiggles when the pan is tapped, 50 to 60 minutes.

Turn off the oven. Spray a knife with cooking spray and run it around the inside edge of the pan. Let the cheesecake stand in the oven, with the door ajar, for 1 hour. Remove the cheesecake from the water bath and remove the foil. Refrigerate, uncovered, until chilled, about 2 hours.

To glaze & garnish cheesecake: Shortly before serving, combine marmalade and orange liqueur (or juice) in a small saucepan. Heat over low heat, stirring, until melted and smooth. Place cheesecake on a serving platter and remove pan sides. Brush glaze over the top of the cheesecake. Make a slit in each orange slice, then twist and wrap it into a rosette. Garnish cheesecake with the orange rosettes and mint.

Enjoy your meal!

Simply Lsagna

You will need:

1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese,
divided 1 container (15 oz.)
POLLY-O Natural Part Skim Ricotta Cheese 1/2 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, beaten 1 jar (26 oz.) spaghetti sauce
1 cup water 12 lasagna noodles, uncooked

Here's how:

HEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella cheese, the ricotta cheese, 1/4 cup Parmesan cheese, parsley and egg until well blended; set aside.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil.

BAKE 45 min. Remove foil; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve.

Size-Wise
Since this comfort food classic serves 12, it's a perfect dish to serve at your next gathering.

Easy Cleanup
Spray foil with cooking spray before covering the lasagna. This will help prevent the foil from sticking to the cheese on top.

Note
Noodles will expand during baking to fill baking dish.
Enjoy your meal!

Steamed Lapu-lapu with Mayo

Guys, why don't we try a fish for today, an all time favorite
" steamed fish"


You will need:

1 pc whole lapu-lapu
5 gms parsley, chopped
300 gms mayonnaise
5 gms red bell pepper, chopped
3 pcs egg whites, boiled
10 gms salt
3 pcs egg yolks, boiled
10 gms ground pepper


Here's How:

Steam lapu-lapu until cooked, about 30 minutes.
Set aside at room temperature. Keep in a chiller for an hour.
Remove skin. Spread mayonnaise on both sides of the fish.
Sprinkle salt and pepper.
Garnish with eggs, parsley and red bell pepper.


Enjoy your meal!

Angel Shrimp Pasta

You will need:

1/2 cup margarine
1 onion, chopped
1 1/2 cups sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces jalapeno processed cheese spread
1 pound fresh shrimp, peeled and deveined
1 pound angel hair pasta


DIRECTIONS
In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese spread and blend together.

Add shrimp and cook for about 10 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil.

Add pasta and cook for 5 to 7 minutes or until al dente; drain.

Pour sauce over pasta and serve.


Enjoy your meal with your little angels!

Beer Butt Chicken

INGREDIENTS

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken


DIRECTIONS

Preheat an outdoor grill for low heat.

In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.

Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.

Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

A surely delicious and tasty chicken! Come on try it at home!

Beef Stew IV

INGREDIENTS

* 1 pound cubed beef stew meat
* 3 tablespoons all-purpose flour
* 3 tablespoons shortening
* 1 teaspoon salt
* 1/8 teaspoon ground black pepper
* 4 cups water
* 1 onion, finely diced
* 1/4 teaspoon paprika
* 1 clove garlic, minced
* 1 teaspoon Worcestershire sauce
* 1 bay leaf
* 3 carrots, quartered
* 3 potatoes, peeled and quartered
* 1/4 cup all-purpose flour
* 1/2 cup frozen corn kernels

DIRECTIONS

1. Dredge beef in flour and then, in a medium stock pot, brown beef on all sides in shortening. Add salt, pepper, water, onion, paprika, garlic, Worcestershire sauce and bay leave. Bring to a boil, cover and simmer for 2 hours or until meat is tender.
2. Add carrots and potatoes and simmer for 45 minutes or until tender.
3. Remove bay leave and meat from stew, add 1 tablespoon flour or cornstarch and mix, in order to thicken stew. After mixing let sit for a few minutes to thicken, if not to desired thickness add more flour or cornstarch and repeat.
4. Once thickened return meat and add corn to stew, heat through and serve.

Hungry? let's try this recipe to serve our family in our lunch.

Enjoy your meal!

Butterscotch Gingerbread Cookies

INGREDIENTS (Nutrition)

* 3 cups all-purpose flour

* 2 teaspoons baking soda

* 1 1/2 teaspoons ground cinnamon

* 1 1/2 teaspoons ground ginger

* 3/4 teaspoon ground cloves

* 1/2 teaspoon salt

* 1 cup butter or margarine

* 1 1/2 cups packed brown sugar

* 1 large egg

* 1/3 cup light molasses

* 1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels


DIRECTIONS

1. PREHEAT oven to 350 degrees F.

2. COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.

3. BEAT butter, sugar, egg and molasses in large mixer bowl until creamy.

Gradually beat in flour mixture until well blended. Stir in morsels. Drop by

rounded tablespoon onto ungreased baking sheets.

4. BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking

sheets for 2 minutes; remove to wire racks to cool completely.


Enjoy your snacks!

Ice Cream Sandwich Desserts

Another delicious dessert for our kids guys! Looks so yummy right? Why don't you try
it? Below are the details which can help you to make this recipe.


INGREDIENTS

* 19 ice cream sandwiches
* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (12 ounce) jar hot fudge ice cream topping
* 1 cup salted peanuts

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note

DIRECTIONS

1. Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
2. Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.


enjoy eating! good morning!

Inside-Out Cheeseburgers

A delicious snack for your weekend! Come on, try it!

Ingredients:


1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper



Here's how:

Preheat grill to medium-high or preheat the broiler.

Combine Cheddar and Gruyere in a small bowl.

Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border.

Cover each with one of the remaining patties. Crimp and seal the edges closed.

To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.)


To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.


Yield: 4 servings



Calories: 304 kcal
Carbohydrates: 1 g
Dietary Fiber: 0 g
Fat: 19 g
Protein: 30 g
Sugars: 0 g




Good evening!

CHICKEN - PINE CURRY

YOU WILL NEED


1/2 kg chicken, cut-up
2 tbsp curry powder
6 cloves garlic, crushed
1 pc medium onion, sliced
1 pc (50 g) ginger, sliced and lightly pounded
2-3 tbsp patis (fish sauce)
1 can (234 g) Fresh Cut Pineapple Chunks, drained (reserve syrup)
1-1/2 cups thin coconut milk
1 tbsp evaporated milk
2 pc medium potatoes, cut into chunks
1 pc medium red bell pepper, cut into strips

HERE'S HOW
1 RUB chicken with curry powder. Let stand for 15 minutes. Set aside.


2 HEAT pan with 3 tbsp oil. Sauté garlic, ginger and onion. Add chicken and patis to taste. Cook for 5 minutes, with constant stirring. Add pineapple syrup and coconut milk. Simmer for 20 minutes or until chicken is cooked.


3 ADD milk and potatoes then cook for another 10 minutes. Add bell pepper and DEL MONTE Fresh Cut Pineapple Chunks. Simmer once.



Serves 8
Rich in Niacin – promotes normal digestion and healthy skin.

Classics with a Twist!
A yummy and delicious meal for us!







Good day!

Pasta Chloee-Chicken

INGREDIENTS

* 8 tablespoons butter, divided
* 4 skinless, boneless chicken breast halves
* salt and pepper to taste
* 6 ounces button mushrooms, sliced
* 3/4 cup Marsala wine, divided
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 3/4 cup heavy cream
* 1/2 teaspoon chopped fresh rosemary
* 1/4 teaspoon chopped fresh thyme
* 1 (12 ounce) package uncooked linguine pasta



DIRECTIONS

1. Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook until halfway done and golden brown on both sides, about 4 to 7 minutes each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.
2. In a separate skillet, melt the 2 remaining tablespoons of butter over medium high heat and saute mushrooms. Add 1/4 cup of the wine and stir; let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Add cream of chicken soup and cream of mushroom soup to reserved chicken/drippings skillet. Mix soups well with drippings, making sure no lumps remain. Slowly add cream, stirring constantly, then add remaining 1/2 cup wine; season with rosemary and thyme. Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly, then add reserved mushroom mixture and stir together.
5. Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.
6. About 15 minutes before serving chicken, bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Serve chicken breasts and sauce over the hot cooked pasta.


Good evening!

Clone of a Cinnabon

"You have got to try these. The first time I made them, I thought of how much money I could save by making my own!"

INGREDIENTS

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
• 
  
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
• 
  
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

DIRECTIONS

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Good morning!

Teriyaki Salmon

You will need :

1/2 cup soy sauce
1/2 cup mirin or sweet sherry
1/4 cup sugar
4 (7 ounce) salmon steaks (1 inch thick)

Heat the broiler or light the grill. If broiling, line a broiler pan or baking sheet with aluminum foil and lightly oil the foil.
In a medium stainless-steel saucepan, bring the soy sauce, mirin, and sugar to a boil, stirring. Reduce the heat and simmer, stirring occasionally, until thickened and reduced to 2/3 cup, about 10 minutes.
If broiling, put the salmon in the prepared pan. Brush the salmon with the soy-sauce mixture. Broil or grill until well browned, about 2 minutes. Turn and brush with more of the soy-sauce mixture. Continue cooking until the fish is browned and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Brush with the remaining soy-sauce mixture and serve.
Yield: 4 servings

Calories: 467 kcal
Carbohydrates: 24 g
Dietary Fiber: 0 g
Fat: 17 g
Protein: 44 g
Sugars: 23 g

A luch meal for you guys! try it!



Good morning everyone!

Skillet Pork Chops

I prepared something for dinner! come on guys, I'm sure you will love this one!
It's not only looks delicious but also taste super mega over delicious! hehehe!
Just follow the instructions below to make it a perfect dinner for your family.

You will need:

1. 4 (1 inch thick) pork chops
2. 1 tablespoon vegetable oil
3. 1 medium onion, chopped
4. 1 cup chicken broth
5. 2 tablespoons grape jelly
6. 1/4 teaspoon ground ginger
7. 4 1/2 teaspoons cornstarch
8. 3 tablespoons cold water
9. Hot cooked rice


In a skillet over medium heat, brown pork chops in oil; drain. Add onion; cook until tender. Pour broth around chops; bring to a boil. Reduce heat; cover and simmer 12-16 minutes or until the meat is tender. Remove chops and keep warm. Stir jelly and ginger into broth. Combine cornstarch and water until smooth; add to broth. Bring to a boil; cook and stir for 2 minutes. Serve over pork chops and rice.

Yield: 4 servings





Nutrition Info
Per Serving

* Calories: 364 kcal
* Carbohydrates: 34 g
* Dietary Fiber: 0 g
* Fat: 12 g
* Protein: 25 g
* Sugars: 7 g



Enjoy your meal everyone! Good evening!

Oatmeal Chocolate Chip Cookies

Guys, our kids favorite! COOKIES!






Let's try this as another token to them for
being good girls and good boys this afternoon.



Ingredients
2 cups rolled oats (not quick-cooking)
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini
4 tablespoons cold unsalted butter, cut into pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts



Cooking Directions:

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) and brown sugar; continue beating until well combined-the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.

With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don't let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.

Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.


Yield: 45 servings


Nutrition InfoPer Serving
Calories: 101 kcal
Carbohydrates: 13 g
Dietary Fiber: 1 g
Fat: 4 g
Protein: 1 g
Sugars: 8 g
About: Nutrition Info

Paradise Punch

A refreshing beverage for all of us! Enjoy this drink to avoid us in any sickness.
Surely you will love this one especially now that the weather is so bad, sometimes it rains, then later it's so hot. it's best to our kids too!


YOU WILL NEED
2 cans (24 cl Pineapple Guava Juice Drink, chilled
1 can (24 cl) Sweetened Orange Juice Drink, chilled
1 can (24 cl) Sweetened Mango Juice Drink, chilled
1 can (24 cl) Pineapple Crush Juice Drink, chilled
1/4 cup cold water
1 tbsp grenadine syrup

HERE'S HOW
1 COMBINE all ingredients. Serve with ice.



Serves 6
Rich in Vitamin C – helps fight common infection.