Yummy Snacks And Dessert Recipes

Marshmallow Slice  INGREDIENTS: 3 weet bix, crushed 1 cup coconut 1 cup self raising flour 1/2 cup margarine MASHMALLOW TOPPING 1 cup sugar 3/4 cup water 1 dessert spoon gelatin DIRECTIONS: *Melt margarine & pour over dry ingredients *Place in a flat tin *Bake in a 350 degrees F / 177 degrees C / Gas 4 Moderate. *Oven for 20-25 minutes *Allow to cool TO MAKE THE MASHMALLOW TOPPING *In a saucepan bring all ingredients to boil for 2 minutes *Cool slightly *When warm, whip mixture until of honey consistency. *Pour over the biscuit mixture *Do not cut until cold

NO-BAKE PEANUT BUTTER BARS Ingredients: 1 cup salted butter (melted) 2 cups graham cracker crumbs 1/4 cup brown sugar 1 3/4 cup powdered sugar 1 cup peanut butter 1/2 tsp. vanilla 1 (11 ounce) bag milk chocolate chips Instructions: Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy. Pour peanut butter mixture into a 9x13 pan. Melt chocolate chips in the microwave for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. Refrigerate bars for one hour. Cut while bars are still cool

Chocolate-Peanut Butter Candy Bars (NO BAKE) Ingredients: 24 creme-filled chocolate sandwich cookies 4 cups miniature marshmallows 1/4 cup butter or margarine 1 cup semisweet chocolate chips (6 oz) 1 can (14 oz) sweetened condensed milk (not evaporated) 1 bag (10 oz) peanut butter chips (1 2/3 cups) 1/4 cup creamy peanut butter 1 cup coarsely chopped honey-roasted peanuts 4 Nature Valley peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed 1 teaspoon vegetable oil Procedure: Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped. In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish. In medium microwavable bowl, micro

Red Velvet Cookie Sandwiches Cookies: 1 box Red Velvet cake mix 1 egg ¼ cup water ¼ cup vegetable oil powder sugar Cream Filling: 1 8oz block of cream cheese, softened 3 tbs butter, softened 1 tsp vanilla 1.5-2 cups powdered sugar Procedure 1. Heat oven to 350 degrees F. In a stand mixer or using your own elbow grease with a wooden spoon, mix together cake mix, oil, water and egg. Dough will be sticky. Roll dough into 1 inch balls and drop into a small bowl of powdered sugar. 2. Roll dough balls in powdered sugar and place on a parchment-paper lined baking sheet. Bake 8-10 minutes, until cookies begin to spread and show "crinkle" texture. Cool on cookie rack. 3. While cookies are cooling, prepare the frosting. Mix the first three ingredients in a stand or hand mixer and slowly add powdered sugar, until desired consistency is reached. 4. When cookies are completely cool, spoon frosting onto one side and sandwich with another cookie. Let set and then

CARAMEL GOLDEN NO-BAKE COOKIES Ingredients: 2 cups brown sugar 1/2 cup milk 1/4 cup butter 1/2 cup creamy peanut butter 3 1/2 cups quick oats 1 cup coconut (optional) 1 teaspoon vanilla Directions: In saucepan, mix sugar, milk, and butter. Boil for one minute, stirring constantly. Remove from heat and stir in the remaining ingredients. Drop by tablespoons onto waxed paper and let sit for 5-10 minutes or until firm. Credits to the original creator of this recipe!

Homemade Mango Ice Cream INGREDIENTS     2 cups sweet mango puree     1 cup condensed milk     1 cup nestle cream or whipping cream INSTRUCTIONS     1. Take mango puree in a bowl and add in condensed milk to it and mix well.     2. Take whipping cream in a bowl and whip it till it is thick and creamy.     3. Now add in the mango mix and whip again till it is mixed.     4. Now pour this into freezer safe container for 6-8 hours or overnight Scoop and serve. Share and enjoy! Credits to: m.facebook.com/Mirahs-menu-1382823542010160

Fudgy Chocolate Brownies INGREDIENTS :     1/2 cup (115g) salted butter1     8 ounces (228g) coarsely chopped quality semi-sweet chocolate2     3/4 cup (150g) granulated sugar     1/4 cup (50g) packed light brown sugar     3 large eggs     1 teaspoon vanilla extract     1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)     2 Tablespoons (11g) unsweetened cocoa powder     1/4 teaspoon salt     1 cup (180g) semi-sweet chocolate chips     Milk Chocolate Frosting (optional)     1 and 3/4 cups (210g) confectioners’ sugar     1/4 cup (22g) unsweetened cocoa powder     1/2 cup (115g) unsalted butter, softened to room temperature     2 Tablespoons (30ml) heavy cream or half-and-half     1 teaspoon vanilla extract     salt, to taste PROCEDURE :     1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each,

Ube Espasol Ingredients: 1 and 1/2 cup glutinous flour 1/4 cup mashed ube 1/2 cup sugar 1 cup coconut milk Procedure: 1. Toast 1 cup flour in a pan for 15 minutes or until the color turns light brown. Make sure that you stir it continuously to prevent the flour from being burnt. Set aside and let it cool for a few minutes. Transfer to a bowl. 2. In a separate pan, heat 1/4 cup of mashed ube (yam) mixed with 1/2 cup sugar at 1 cup coconut milk. Mix well and cook until mixture thickens. 3. Add slowly the remaining half cup glutinous flour ( a spoonful at a time) and mix thoroughly until it is cooked...it has gotten thick and soft. 4. Once cooked, turn off heat and let cool. 5. Shape cooked mixture into balls or cylindrical shapes and toss into the toasted glutinous rice to be fully coated. Serve and enjoy!

Ube Puto Ingredients: 1 cup rice flour 1/2 cup all purpose flour 1/2 cup sugar 3 tsp baking powder pinch of salt 1/2 cup coconut milk 1/2 cup whole milk/evaporated milk 2 tbs water 100 grms fresh grated ube, I used frozen grated ube 1 tsp ube flavor, I used McCormick ube flavor 2 tbs melted margarine/butter drop of violet food coloring, optional Instructions: 1. In a bowl, sift dry ingredients. Add the wet ingredients and mix until smooth. Do not overmix. Wrap steamer cover with a towel. 2. Grease the prepared puto cups and fill 2/3 full. 3. Steam for 20-25 minutes. Let cool before removing from the puto cups. Serve with butter. Enjoy!

Puto Seko Ingredients: • 1 piece of egg • ½ cup of white or brown sugar • ½ cup of butter • 1 cup of all-purpose flour • 1 cup of cornstarch • ½ cup of powdered milk • 1 tsp of baking powder • ½ tsp of salt Procedures: 1. Preheat the oven to 190 degrees Celsius (or 375 degrees Fahrenheit). 2. Grease the sheet pan using butter or vegetable oil. 3. Beat the egg in a bowl. In another bowl, combine baking powder, sugar, flour, cornstarch, butter, powdered milk, and salt. Add the beaten egg and mix them all up until it thickens. 4. Knead the mixture for a few minutes to create dough. Roll it into a ball about one to two inches in size and place it properly on the sheet pan. The dough can make at least 12-14 pieces of puto seko. 5. Put it in the preheated oven and bake it for about 10 to 12 minutes or until it turns light brown. 6. After baking, let your puto seko cool down before serving. You may sell it in a pack. 

Red Velvet Cookies  INGREDIENTS: 1 (8 ounce) brick cream cheese, room temperature 1⁄2 cup butter, room temperature (1 stick) 1 egg 1 tablespoon vanilla extract 1 (18 ounce) box red velvet cake mix confectioners' sugar, for rolling and dusting DIRECTIONS: In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine. After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies should remain soft and gooey. Cool completely and sprinkle with more confectioners' sugar, if desired. To make these devilishl

Chocolate Chip Cookies  (using Electric Oven) Ingredients: 1/2 cup semisweet chocolate chips 1/2 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups all-purpose flour 1/2 cup softened butter 1/4 cup white sugar 1/2 cup brown sugar 1 piece raw egg 1/2 teaspoon salt Note: I am using electric oven so my temperature is 125 degrees Celsius and the baking time is 20-25 minutes. If you are using gas oven, just adjust accordingly. Procedure: 1. In a mixing bowl, combine all-purpose flour, baking soda, and salt. Mix well and set aside. 2. On a separate mixing bowl, put the softened butter, and the sugar. Combine and mix well. 3. Add-in the vanilla extract and egg. Combine and mix well until smooth. 4. Add the dry ingredients mixture (flour, baking soda, and salt) and mix until all the ingredients are well combined. 5. Put the chocolate chips. 6. Get the oven tray and put a wax/baking paper on it. 7. Using an ice cream scoop: scoop and drop the mixture

Chocolate Crinkles Ingredients: 2 cups all-purpose flour (sifted) 1 1/4 cup granulated sugar 1/2 cup unsalted butter (softened) 1/2 cup semi-sweet chocolate chips (melted) 2/3 cups unsweetened cocoa powder 1 teaspoon baking powder 4 pieces raw eggs 1 cup icing sugar 1 tbsp vanilla extract 1/2 teaspoon salt Procedure: 1. In a mixing bowl, mix the softened butter and granulated sugar until smooth. 2. Add the cocoa powder and melted chocolate then mix again until evenly combined. 3. Add the eggs and vanilla extract and continue to mix until smooth. 4. Add the flour, salt, and baking powder. Mix again until all the ingredients are evenly distributed. 5. Refrigerate for at least 3-4 hours. Cover the mixing bowl with a cling wrap. 6. Get the mixture from the refrigerator, then remove the cover. 7. Scoop the mixture using 1 tablespoon measuring spoon. 8. Roll the mixture using your palms until the shape becomes round. 9. Roll the chocolate balls over the icing su

Easy Lemon Cookies  Ingredients: 1 (18.25 ounce) package lemon cake mix 2 eggs 1/3 cup vegetable oil 1 teaspoon lemon extract 1/3 cup confectioners' sugar for decoration Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet. 3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

NUTELLA CHOCO CHIP COOKIES WITH NUTS Ingredients: 1 cup sweet unsalted butter, room temperature 1 cup nutella 1 cup granulated sugar 1 cup brown sugar or 1 cup light muscovado sugar, packed 2 large eggs 2 cups all-purpose flour 1 tsp baking soda 1 cup semi-sweet choco chips 1 cup white chocolate chips 1/2 cup chopped walnuts 1/2 cup chopped almonds Procedure:  1. Preheat oven to 325 degrees F. 2. Have ready at least 2 baking sheets lined with parchment paper. 3. with an electric mixer, cream butter until smooth. 4. Add nutella and both sugars and beat until combined well. 5. Add egg and beat well. 6. Stir in flour and baking soda gradually until well combined. 7. Stir in chocolate chips by hand. 8. Using an ice cream scoop or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie. 9. Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if

Brownie Cookies Ingredients: 7 tablespoons butter 10 tablespoons cocoa, divided 1 cup sugar 2 eggs 3/4 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup chocolate chips Instructions: Melt butter in small saucepan on stove. Whisk in 6 tablespoons of cocoa (reserving the rest) until well combined and smooth. Remove from heat and let cool. In small bowl combine flour, remaining 4 tablespoons cocoa, baking powder and salt. Stir just to blend. Set aside. In mixing bowl, combine, cocoa/butter mixture, sugar and eggs. Slowly add in flour mixture. Make sure to combine well. Stir in chocolate chips. Refrigerate dough for a minimum of 2 hours. Preheat oven to 350 degrees. Drop dough by teaspoonfuls onto greased cookie sheets. Bake for 8-10 minutes. Remove from oven and let sit for 10 minutes before removing to cooling racks. Melt butter in small saucepan on stove. Whisk in 6 tablespoons of cocoa (reserving the rest) until well combined and smooth. Remove from

Creamy Maja Blanca  Ingredients: 2 1/2 cups coconut milk (1 big can) 2 1/2 cups fresh white milk 1 cup cornstarch 14 ounces condensed milk 1 cup fresh milk 15 ounces whole sweet kernel corn 1 teaspoon powdered vanilla Grated cheese or crushed nuts Procedure: Pour the coconut milk and evaporated in a cooking pot and bring to a boil. Add the condensed milk, whole sweet kernel corn, vanilla powder and then stir until all the ingredients are evenly distributed. Simmer for 8 minutes Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly. Allow to cook while stirring in a medium heat until the mixture reaches your desired thickness Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula. Garnish with grated cheese. Allow to cool down then refrigerate for at least 1 hour Serve cold.

Ampaw (Puffed Rice) Ampaw or ampao (Puffed Rice) is a favorite merienda in Liloan, Cebuano. It's crunchy, sticky and yummy sweet Ampao from Liloan, Cebu. Ampaw or ampao is made from dried cooked rice or better known as known as rice crispies in other countries. The rice grains are cooked and sun-dried. Then, fried in hot oil to make them puffy and crunchy. Ampao is puffed rice grains are cooked in a roast and laced with molasses and corn syrup. This is a popular street food coming in different colors and shapes. This sweet rice puffs is commonly used as snack or side dish in some menus. Ingredients: 2 cups cooked rice, dried under the sun for about 4 hours 2-3 cups cooking oil 1 cup granulated sugar 1/4 tsp salt 1 cup corn syrup (preferably dark brown) 1 tsp vinegar 1 tsp vanilla extract 1/4 cup butter Instructions: Pour and heat cooking oil in a deep frying pan or wok. Carefully drop the sun-dried rice and cook until they are puffy. Drain on absorbent pape

PEANUT BRITTLE Ingredients: 2 cups shelled, lightly pounded and roasted peanuts 1 cup water 2 cups granulated sugar 1 cup light corn syrup 1/2 cup peanut butter 1/4 stick butter 1 tsp salt 1/4 tsp baking soda Instructions: 1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. 2. Combine the sugar and water in a medium saucepan. Stir until the sugar is entirely moistened, then add the corn syrup and salt. 3. Cook the candy over medium-high heat. 4. Add the peanuts and stir to combine. 5. Continue to cook until mixture is vigorously boiling. 6. Remove the pan from the heat and stir in the butter, baking soda, and peanut butter. 7. Mix until well-combined, and then pour onto the prepared pan. 8. Spread the candy as thin as possible with a spatula or spoon and cool it to dry at room temperature. 9. Once it is entirely cool, break it into small pieces to serve.

TIRAMISU Ingredients: 6 large egg yolks 1 cup sugar (201 gm) 1 1/4 cup mascarpone cheese - room temperature (284 gm) 1 3/4 cup heavy whipping cream (420 ml) 2 -7 oz packages Italian Lady fingers (Savoiardi) 1 cup cold espresso (240 ml) 1/2 cup coffee flavored Liqueur optional (120 ml) 1 ounce cocoa for dusting (30 gm) Instructions: 1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. 2. Reduce heat to low, and cook for about 10 minutes, stirring constantly. 3. Remove from the heat and whip yolks until thick and lemon-colored. 4. Add Mascarpone to whipped yolks, beat until combined. 5. In a separate bowl, whip cream to stiff peaks. 6. Gently fold the whipped cream in the mascarpone mixture and set aside. 7. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is. 8. Take it out of the refrigerator as you gather ingredients to make the recipe. 9. Mix the cold espresso with the coffee liquo

MANGGO SORBETES INGREDIENTS: 4 pcs.scraped/sliced ripe mangoes 500ml chilled nestle cream 1/2 cup condensed milk A pinch of salt PROCEDURE: Scrape the mango meat using a teaspoon or a shred peeler. Add chilled nestle cream and 1/2 cup condensed milk and a pinch of salt. Mix the mango mixture with an electric mixer until smooth. Cover and freeze until partially set about an hour or less. Mix again with the electric mixer until smooth, cover and freeze for another hour. Again do it one more time and freeze until it is ready to be served.

Corn and Cheese Puto Ingredients: 2 cups all purpose flour 1 cup sugar 2 1/4 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cup fresh milk 1/2 cup diced cheese 1/2 cup corn kernel Instructions: 1.Combine the flour, salt, sugar and baking powder then sift it. 2. In a mixing bowl combine together the sifted ingredients and milk then mix until the batter is smooth in texture, but never over mix. Add the corn and cheese. 3. Grease each molder before filling with mixture. Fill the puto molder with the batter and if you have extra corn and cheese you can put on top for extra beauty of the puto. 4.Steam for 10 minutes if you used the small molder and 20 minutes or until done if you used a big molder, allow to cool before unmolding, then serve. Note:  Don't forget to grease the molder before pouring the batter (mixture) 

PUTCHINTA (PUTO + KUTCHINTA)  Ingredients: KUTCHINTA: 3/4 cup Glutinous Rice Flour 3/4 cup Rice Flour / All purpose flour 2 tsp Lye Water 3/4 cup Brown Sugar 1 cup Water 1 drop Red Liquid food color (OPTIONAL) Cooking Oil for brushing muffin pan or moulder PUTO:  1 cup all-purpose/plain flour, sifted 1 tbsp. baking powder, sifted 1 tbsp. powdered milk, sifted 1/2 cup sugar 1/4 tsp. salt 1 cup water 1/8 cup or 1 tbsp. melted butter 1 large egg Procedures:  For Kutsinta: 1. Prepare moulds and brush with oil. Boil water in the steamer pan. 2. Combine all dry ingredients together and mix it well. 3. Add in water, lye water and a few drops of red food colouring (optional). Mix it thoroughly using a wire whisk. 4. Strain the mixture into a jug to remove any lumps. 5. Brush the muffin pans or moulder with oil and pour the mixture halfway through or depending on your desired thickness. Steam for 10-15 minutes. For Puto: 6. While waiting for the kutchinta