Archive for category Snacks

JELL-O Egg Jigglers

Here’s What You Need: 

Jell-O Egg Jigglers Egg Mold  OR  Jell-O Beans Mold
1-1/2 cups  boiling water (Do not add cold water.)
1 pkg. (6 oz.) JELL-O Gelatin, any flavor

Here’s How: 

SPRAY insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.

ADD boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)

REFRIGERATE 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.

Recipe adapted from Kraft Foods

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Isang Dosenang Halo (Halo Halo)

Here’s What You Need: 

1 bottle (12 0z.)  sugar palm (kaong)
1 bottle (12 0z.) coconut gel (nata de coco)
1 bottle (12 0z.) red tapioca (Sago)
2 cups green gulaman, cut into small cubes
1 bottle (12 0z.) sweetened mung beans
1 bottle (12 0z.) sweetened white kidney beans
1 bottle (12 0z.) sweetened banana
1 bottle (12 0z.) sweetened jackfruit (langka)
1 bottle (12 0z.) purple jam (halayang ube)
Leche flan
Toasted pinipig
Ube ice cream
1 can evaporated milk
White sugar to taste
Shaved ice

Here’s How: 

Place shaved ice in a bowl or tall glass. Arrange the first 9 ingredients or  your favorite halo over the shaved ice. Then topped with ube ice cream, leche flan and toasted pinipig.

Serve with evaporated milk and sugar on the side.

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Chocolate Peanut Butter Oatmeal Bars

Here’s What You Need: 

1 cup butter (2 sticks)
2/3 cup brown sugar, firmly packed
1 1/2 teaspoon vanilla extract
4 cups quick cooking oats
2 tablespoons milk
1 cup semi-sweet chocolate chips
1/2 cup peanut butter

Here’s How: 

Line an 8×8 baking pan with parchment paper, leaving an overhang to use as handles to lift bars out, and spray with cooking spray.  Set aside. If using a wax paper no need to use cooking spray.

Melt the butter over medium low heat.  Add the brown sugar, and mix until well incorporated. Stir in the vanilla, oats, and milk, and cook for 5 minutes, stirring occasionally.

After oats are cooked, press half of the mixture firmly into the bottom of the pan. Put in the freezer  for 5 minutes.  Melt chocolate chips and peanut butter together in the microwave for about 1 minute, stir to blend. Take out the pan from the freezer and  pour over oat crust, and smooth with a rubber spatula. Put back in the freezer for another 3-5 minutes and let the chocolate hardens a little bit. Sprinkle the rest of the oat mixture on top and press lightly into the chocolate.  Refrigerate for at least 2 hours before cutting into bars.  Keep refrigerated.

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