Ingredients:⇣⤵️

• 2 tablespoons butter
• 1/3 cup all-purpose flour
• 1 cup milk
• 4 eggs, hard-boiled then chopped
• 1/2 cup chopped bacon
• salt and pepper to taste
• 1/3 cup all-purpose flour
• 1 egg, beaten
• 1/3 cup breadcrumbs
• oil for frying

Preparation:⇣⤵️

1. In a saucepan, melt butter then add flour. 
2. Cook for a minute then gradually pour in the milk. 
3. Cook until thick. 
4. Add chopped eggs and bacon. 
5. Season to taste. 
6. Let cool then form into 12 oval-shaped nuggets. Roll nuggets in flour then dip in beaten egg. 
7. Dredge with bread-crumbs. 
8. Heat oil for deep frying. 
9. Fry nuggets until golden brown. Drain

Serves: 6

EASY ENSAYMADA (Cheese Buns)

3/4 cup warm water (105-115° F.)

2 packages active dry yeast

1/2 cup sugar

1 tsp. salt

1 cup butter or margarine, softened

6 eggs

4 1/4 unsifted all purpose flour

Topping:

1/2 cup grated Edam or any cheese you like 

1/2 cup sugar

1/3 cup softened butter or margarine 

Preparation:

1. Sprinkle yeast over warm water in large bowl. Let stand 3 minutes. Then stir to dissolve completely. Add 1/2 cup sugar and the salt, stirring until dissolved.

2. Add 1/2 cup butter, the eggs and 3 cups flour. Beat with a wooden spoon until smooth.

3. Gradually add remaining flour mixing with the spoon then with hands until dough is smooth and stiff enough to leave side of bowl.

4. Turn out dough onto lightly floured surface. Knead until smooth and blisters appear on surface - about 5 minutes.

5. Place in lightly greased large bowl, turn to bring greased side up. Cover with towel. Let rise in warm place (85° F.) free from drafts, until double in bulk (about 1-1/2 hours).

6. Generously butter bottoms and sides of two 8" layer baking pans.

7. Turn out dough onto a lightly floured surface. Divide into two. Roll out dough into 1/8" thin sheets about 6" wide x 24" long. Spread generously with remaining softened butter and roll, jelly-roll fashion from long edge. Into prepared pans, beginning at outside edge, turn dough into a coil twisting

dough at same time.

8. Cover with towel, let rise in warm place until double in bulk (about 1 hour).

9. Preheat oven to 375. F.

10. Bake for 30 minutes.

11. Let cool in pans or wire racks for 15 minutes. Remove from pans. Spread top with softened butter. Sprinkle with grated cheese and sugar. Slice.

Preparation time: 30 minutes plus rising time

Cooking time: 15-20 minutes

Makes 2 big ensaymadas enough for 8 servings.

Serves 6 to 8

4 eggs slightly beaten

1/2 cup sugar

1/4 tsp salt

2 cups milk

1 tsp vanilla extract

1/4 tsp lime or lemon rind, grated 

One 9" baked pie shell

1. Preheat oven to 325F

2. Combine eggs, sugar, salt, milk and vanilla. Stir until sugar is completely dissolved.

3. Pour egg mixture into pie shell. Sprinkle top with grated rind. 

4. Bake for 30 to 40 minutes or until knife inserted in the center comes out clean. Let cool. Chill until ready to serve.

1 kl chicken or pork pieces

1/3 cup vinegar

3 tbsps soy sauce

1 tbsps liquid seasoning

1 tsp salt

1 tbsp minced garlic

1 piece bayleaf 

2 tsps pepper

1 tbsps sugar

3/4 cup water

Combine all ingredients and marinate over-night.  Transfer to a baking dish. Bake at 350F for 30 to 45 minutes or until tender. If desired, broil for few minutes to brown meat thoroughly.

Pack in a lunch kit with hot cooked rice and some tomato or green mango slices.

Bread Dough ingredients:

2 tsps yeast

1 1/2 cups lukewarm water

2 tbsps sugar

1 tsp salt

2 tbsps shortening

4 1/2 cups all-purpose flour

Breadcrumbs

Filling:

2 tbsps oil

2 cloves garlic, crushed

1 onion, chopped

1/2 kl ground pork

1 cup tomato sauce

1/2 can liver spread

1 red bell pepper, cubed

1 cup cooked garbanzos

1 cup beef broth

2 potatoes, cubed and fried 

Salt to taste

Method:

Dissolve yeast in 1/4 cup of lukewarm water. In a  bowl, combine the remaining water, sugar, salt and shortening. Add in the dissolved yeast and enough flour to make a dough that is easy to handle.

Transfer dough to a floured surface and knead until smooth and elastic. Place dough in a greased bowl, cover with a damp cloth and let rise until doubled in bulk.

Prepare Filling: Heat oil saute garlic, onions and ground pork until browned. Pour in tomato sauce, liver spread, red bell pepper, garbanzos, beef broth and potatoes. Cook until tender and sauce is thick. Season to taste. Cool. 

Punch down dough then divide into 20-24 balls. Flattene dough and fill with cooked menudo. Pinch edges to seal in the filling. Place on baking sheets and let rise until light and doubled  in size. Bake in a preheated 375F oven for 15 to 20 minutes or until golden brown.

1/4 Kg Chopped Onions
1/2 Kg Fresh Tomatoes
2 Cloves Garlic
1 Kilogram Round Eggplants (Aubergine)
Salt to taste
Pinch Pepper
Olive Oil

1. Sautee the onions in a frying pan.Set aside.


2. Clean, chop and mash the fresh tomatoes (use 2 cans of preserved chopped tomatoes if have). Mash the garlic cloves in a mortar. Mix the tomatoe mash with the garlic and onion


3. Wash the eggplants. Slice them horizontally in slices of 1 1/2 cm width. Put the butter on a pan and place the eggplants slices. Simmer the tomatoe mash with the onions for a while. Then, pour the tomatoe mixture into the eggplant slices. Preheat the oven in 200 degrees C and bake for 45 minutes.

Nutrition Per Serving:

• 80 Calories;


• 1g Fat (6.5% calories from fat);


• 3g Protein;


• 18g Carbohydrate;


• 6g Dietary Fiber;


• 0mg Cholesterol;


• 15mg Sodium.

Pastry for 2 crust pie or 2 pcs stick pie crust mix 

6 to 7 pared and cored apples

6 tbsp brown sugar

6 tbsp while sugar

2 tso cinnamon

1/8 tsp salt

1/2 tsp lemon rind

3 tbsp butter

1. Preheat oven to 425F. Prepare pastry and line a 9" pie plate with bottom crust, covering the rim of the plate.

2. Thinly slice apples into the pie shell heaping them in the center, sprinkle with a mixture of sugar, cinnamon, salt. Dot with butter and sprinkle with lemon rind. Moisten pastry edge with water.

3. Lay top crust over filling, press top crust all around the edge with a fork to crimp and seal. Make slits on top crust to let stream. Brush top with or beaten egg yolks. 

4. Bake 20 minutes at 425F. Reduce heat to 350F and bake 30 minutes more or until crust.is nicely browned. Served warm.

Variation: For tastier apple pie crust 

Substitute 1 tbsp lemon juice for 1 tbsp water when preparing pastry 1/2 tsp nutmeg may be used instead of cinnamon with the filling.

1 tbsp grated lemon peel

1/2 cup water

1/4 cup lemon juice or calamansi juice

1 tsp thyme

1 tsp garlic salt

1/2 tsp black pepper

2 lb chicken, quartered

1 lemon, sliced

1/4 cup chopped parsley

1. Combine the grated lemon peel, water, lemon juice, thyme, garlic salt and pepper. Spoon this mixture over the chicken, coating it well. 
   
2. Refrigerated 4 to 4 hours, turning chicken in the marinade several times.
   
3. Arrange the chicken in a single layer in a shallow baking dish. Save the marinade. Bake the chicken, uncovered, in a preheated 425 degree F oven for 25 minutes. 
   
4. Pour off the fat that accumulates in the pan. Lower the heat to 350 degree F. 
   
5. Brush the chicken with the reserved marinade and bake for an additional 25 to 35 minutes until tender and brown.
6. Garnish with lemon slices and parsley.
   

Calories per serving: 221.7

Total Carbohydrate: 5.8 (gm)

Total Protein: 130.7 (gm)

Total Fat: 34.3 (gm)

Saturated Fat: 13.7 (gm)

Makes 6 servings
Serving size: 1 cup


1 cup uncooked elbow macaroni                                  
2 egg substitute equivalents                                  
1 cup skim evaporated milk                                    
1 cup small curd low-fat cottage cheese                        
1/4 cup shredded sharp cheddar cheese                          
1 teaspoon (dash) salt                                        
Fresh ground pepper                                            1 tablespoon Dijon style mustard                              
1 tablespoon fine dried bread crumbs (to further reduce sodium, see recipe for homemade version)

1. Prepare macaroni according to package directions, omitting salt. Drain and set aside.
2. In a large mixing bowl, combine the remaining ingredients except the bread crumbs with the cooked macaroni.
3. Coat a 1-quart baking dish with cooking spray and spoon the mixture into the dish. Sprinkle the top with bread crumbs. Bake at 350 degrees for 1 hour and serve hot.

EXCHANGES:
Starch 1-1/2
Lean Meat 1

NUTRITION FACTS:
Calories: 170(Calories from Fat 26)
Total Fat: 3 grams

Saturated Fat: 2 grams
Cholesterol: 10 milligrams
Sodium: 324 milligrams
Total Carbohydrate: 21 grams
Dietary Fiber: 0 grams
Sugars: 6 grams
Protein: 14 grams

Carrot bars are a delightful, moist, and warmly spiced dessert or snack bar that brings together the wholesome sweetness of carrots with the rich, comforting flavors of cinnamon, nutmeg, and brown sugar. These bars are a close cousin to carrot cake but are typically thinner, easier to slice into squares or rectangles, and often served as handheld treats, making them perfect for potlucks, bake sales, or casual gatherings.

The base of the recipe is a tender, cake-like batter made with freshly grated carrots, which not only provide natural sweetness and a vibrant color but also contribute to a wonderfully soft and moist texture. The batter often includes ingredients like all-purpose flour, baking powder, baking soda, a touch of salt, and a blend of warm spices—typically cinnamon and nutmeg, and sometimes ginger or cloves for extra depth. The wet ingredients usually consist of eggs, vegetable oil (or melted butter), vanilla extract, and brown or granulated sugar. Some recipes may also incorporate applesauce or crushed pineapple for added moisture and a subtle fruity note.

Optional mix-ins like chopped walnuts or pecans, raisins, or shredded coconut can be folded into the batter to enhance texture and flavor. These additions introduce crunch, chewiness, or a tropical twist, making each bite a little more interesting and personalized.

Once baked, carrot bars have a golden-brown top with a slightly caramelized edge and a tender, melt-in-your-mouth interior. After cooling, they are often topped with a generous layer of cream cheese frosting—a luscious, tangy-sweet topping made with cream cheese, butter, powdered sugar, and vanilla extract. The contrast between the creamy frosting and the spiced carrot base is what makes this treat truly irresistible.

For a more rustic or lightly sweetened version, the bars can be left unfrosted and dusted with powdered sugar or drizzled with a light glaze made of powdered sugar and milk. Regardless of the topping, carrot bars slice neatly into squares or rectangles, making them easy to serve and store.

Serving Suggestions:

Carrot bars are best served slightly chilled or at room temperature. They pair wonderfully with a hot cup of coffee or tea, and can also be dressed up with a scoop of vanilla ice cream or a drizzle of caramel sauce for an elegant dessert presentation. They store well in the refrigerator for several days and can also be frozen for longer keeping, making them a convenient make-ahead treat.

Ingredients:

3 cups sifted all-purpose flour

2 cups sugar

2 tsps baking powder

2 tsps baking soda

1 tsp salt

1 1/2 cups oil 

4 eggs

2 cups finely grated carrots

1 cup crushed pineapple with syrup

2 tsps  vanilla

Procedure:

1. Preheat oven 350F. Grease and line a 13 x 9 x 2 inch rectangular pan. Set aside. 
2. Sift together the first 5 ingredients in a bowl. 
3. Beat until smooth and well-blended. 
4. Pour into prepared pan and bake for 35 minutes or until done. 
5. Cool for 10 minutes before removing from.    
6. Cut into bars.  Frost with butter icing if desired.

Makes 6 servings
Prep: 15 min
Marinate: 3 hr
Bake: 45 min

    6 boneless, skinless chicken breasts halves (about 1 3/4 pounds)
    1/2 cup unsweetened grape juice or red wine                  
    1 tablespoon grated orange peel                              
    1/2 cup orange juice                                          
    1 tablespoon grated lemon peel                                
    1/2 cup lemon juice                                          
    2 tablespoons chopped fresh cilantro                          
    1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
    1 teaspoon ground cumin                                      
    1/2 teaspoon salt                                            
    1/4 teaspoon crushed red pepper                              
    2 medium green onions, chopped (2 tablespoons)                
    Orange slices, if desired                                    

1. Place chicken in shallow glass or plastic dish.  Mix remaining ingredients except orange slices; pour over chicken.  Cover and refrigerate at least 3 hours but no longer than 24 hours.

2. Heat oven to 375ｰ.  Spray rack in shallow roasting pan with cooking spray.  Remove chicken from marinade; place on rack.  Reserve marinade.  Bake uncovered 35 to 45 minutes, brushing with marinade every 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.  Discard any remaining marinade.  Serve with orange slices.


NUTRITION FACTS:
Low fiber 1

Serving:
Calories 165 (Calories from Fat 35);
Fat 4g (Saturate 1g);
Cholesterol 75mg;
Sodium 560mg;
Potassium 280mg;
Carbohydrate 5g (Dietary Fiber 0g);
Protein 27g  

%DAILY VALUE:
Vitamin A 0%;
Vitamin C 8%;
Calcium 2%;
Iron 6%;
Folic Acid 2%;
Magnesium 6%  

DIET EXCHANGES:
4 Very-Lean Meat,
1 Vegetable

Makes 6 servings

Prep Time: Ready in 1 hour 15 minutes

Carbohydrate Count: 5g per serving

1 (8-ounce) package cream cheese                            

1 egg                                                        

1 1/2 teaspoons vanilla extract                              

1/4 cup creamy peanut butter                                

4 tablespoons sweetener (sugar subtitute e.g. Equal)

• 6 cupcake baking cups
• 6 baking cup paper-line 
• Nonfat whipped topping
• not customize or customize candies  toppings (customize candies should made in sugar substitute or sweetener)optional

1. Mix all ingredients together well (approximately 5 minutes) except Nonfat whipped topping and candies. Distribute evenly into 6 paper-lined baking cups.
2. Bake at 325ｰ F for 20-40 minutes until golden brown. Let cool completely  then remove in baking cup and keep refrigerated.
3. Place yummy  cup cake on serving plate. Garnish of  Nonfat whipped topping, not customize or customize candies  toppings, if desired.

2 cups all-purpose flour
1 cup whole wheat flour
1 package  Yeast
1 1/2 teaspoons salt
1 cup very warm water (125º to 130ºF)
2 tablespoons olive oil
3/4 cup spaghetti sauce

2 cups grated Mozzarella cheese
3 cups thinly sliced fresh vegetables (such as zucchini, mushrooms, green bell pepper)
1 2-ounce jar sliced pimientos, well drained
1/2 cup grated Parmesan cheese

1. In large bowl, combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast and salt. Stir water and oil into dry ingredients. Mix in enough remaining flour to make soft dough. 

2. Knead on floured surface until smooth, about 5 minutes. Cover; let rest 10 minutes. Roll dough to fit bottom and sides of greased 10- × 15-inch baking pan. Spread sauce on dough. Top with remaining ingredients.

3. Bake on lowest oven rack at 450ºF for 20 minutes or until crust is golden. 

Ingredients:

• 2 large ripe tomatoes,halved
• 2 green onions,minced
• 1 tsp. minced fresh parsley
• 1/4 tsp. salt Dash pepper

Instructions:

1. Place each tomato half cut side up on a large square of double-thick foil. 
2. Sprinkle the surface of the tomato halves with green onion, parsley, salt, and pepper. 
3. Bring the foul up and the tomato half. 
4. Seal the sides of thefoil, but leave a space at the top for steam to escape. 
5. Bake the tomatoes in a preheated 350 degree C for 20 minutes.