No Bake Oreo Dessert Recipe

Ingredients:
-2 (137g) Oreo vanilla sandwich cookies, split into two
-Crushed Oreos
-2 pack all-purpose cream
-6 tbsp condensed milk

Procedure:
1. In a bowl combine all-purpose cream and condensed milk. Mix well. Cover and put in the freezer for 1 hour.
This would make the cream thicker.
2. Split oreo into two. Arrange oreo in a deep container or baking dish. Fill spaces with crushed oreo.
3. Put cream on top of the oreo and spread evenly. Repeat the process until you reach desired number of
layers. Lastly, top it with cream and sprinkle with crushed oreo. Cover and chill overnight. Enjoy!

No-Bake Pinoy Brownies Recipe

Ingredients:
-¾ cup cocoa powder, unsweetened
-1 ½ cup All-purpose flour
-2 cup evaporated milk
-1/3 cup butter
-½ cup sugar
-¼ tsp instant coffee
-1 tsp vanilla
For the Frosting:
-¼ cup evaporated milk
-1 cup dark chocolate
For the Toppings:
-¼ cup chopped peanuts

Procedure:
1. Sift flour and cocoa powder. Then give it a mix and set aside.
2. In a pan over low heat add evaporated milk, sugar, butter, vanilla and instant coffee. Mix until it completely
dissolved.
3. Add sifted flour and cocoa mixture. Mix. Then gradually add remaining evaporated milk. Cook for 8-10
minutes or until it can already hold a shape.
4. Transfer mixture in a container lined with parchment or wax paper. You can also use aluminum foil.
5. Spread mixture evenly into the container. Flatten and smooth the surface using a spoon or spatula.
6. Using an improvised double boiler. Melt chocolate in evaporated milk over low heat. Stir until the chocolate
completely melted.
7. Pour chocolate frosting on top of brownies. Spread it evenly. Sprinkle some chopped peanuts.
8. Cover and chill in the ref overnight. After it chilled cut brownies into bite size pieces.
Mango Tapioca Recipe

Ingredients:
-3 pieces ripe mango, cubed
-1 cup condensed milk
-1 pack (250 ml) all-purpose cream
-¾ cup sago (tapioca pearls)
-6 cup water (for cooking sago)

Procedure:
1. Let’s cook the sago (tapioca pearls). In a pot put 5-6 cups of water. Bring it to a boil. Add sago (tapiocal
pearls). Stir to avoid it sticking together. Cover and cook in medium heat until the sago (tapioca pearls)
becomes translucent.
2. Check it every 5 minutes to stir and add water as needed until the sago is cooked.
3. Once the sago is translucent (I cooked mine for more than 1 hour) turn off the heat and let it sit there for a
couple of minutes. Even if you see a little bit of white in the center the remaining heat will still cook the sago.
4. After a couple of minutes drain water from the sago and wash it with cold or tap water. Then set it aside.
5. Cut the flesh of the mango into cubes. Set aside about ½ cup portion of the mango cubes for the toppings.
6. In a bowl combine all-purpose cream, mango cubes and cook sago(tapioca pearls). Mix well.
7. Put mango sago in ice cream cups or any container. Topped with mango cubes. Cover ice cream cups and
chill in the ref until you’re ready to eat it.

Mango Float Recipe

Ingredients:
-3 ripe medium size mangoes, slice into strips
-2 (200g)pack Graham crackers
-2 (250ml) all-purpose cream, chilled overnight
-1 (380g) big can condensed milk

Procedure:
1. In a bowl beat using hand mixer 2 pack(250ml) all-purpose cream(chilled overnight) in high speed. When it
double its size add condensed milk and beat until well combined. Set aside or let it chill in the ref until ready to
use.
2. Arrange graham crackers in a deep container. Fill gaps with bits and pieces of graham crackers.
Put cream on top of graham and spread evenly. Add strips of mangoes on top of the cream.
3. Add another layer of graham crackers, spread cream on top of graham and strips of mangoes on top of
cream. Repeat process until you reach desired number of layers. I made 4 layers of graham crackers, cream
and mangoes on this recipe.
4. Cover and chill in the refrigerator overnight to let the graham soaked into the cream. The result is a cake-like
texture and cream is so smooth and creamy.

Potato Cheese Balls Recipe

Ingredients:
-½ kilo potatoes or 7 pcs small potatoes, peeled and cut into pieces
-1 egg
-3 tbsp butter
-1 cup bread crumbs
-Cheese, cut into cubes
-½ tsp salt
-½ tsp ground black pepper
-Cooking oil for frying

Procedure:
1. Put ¼ tsp of salt into a pot of water. Add potatoes, cover and cook over medium heat until the potatoes are
soft. Then Drain water from the potatoes.
2. Mash potatoes using a fork or a masher. Add butter, pepper and salt while potatoes are still hot. Mash and
mix until all the ingredients are well combined.
3. Scoop a spoonful of the mash potatoes and flatten it. Put cheese cube in the center and roll it into a ball.
4. Dip potatoes in beaten egg and then roll in bread crumbs.
5. Heat oil in a pan and fry potato cheese balls until golden brown in color. But it’s much easier to cook this if
you deep fry it but I run out of cooking oil.
6. Drain in tissue paper to remove excess oil. Serve with catsup.

Mini Puto Recipe

Ingredients:

-1 cup flour
-1 tbsp butter, melted
-½ cup sugar
-¼ cup evaporated milk
-¾ cup water
-1 tbsp baking powder
-1 egg
-1 tsp vanilla extract
-Cheese, cut into strips (for toppings) you can use regular or quickmelt cheese
-Food color (yellow and violet) or any color you like

Materials:
-Puto mold or silicone cups
-Steamer

Procedure:
1. Mix all the dry ingredients in a bowl. In another bowl combine all wet ingredients.
2. Add-in dry ingredients to wet ingredients. Mix well until free of lumps.
3. Divide mixture into two equal portion. Color each mixture with food color (yellow, violet) or any color of your
choice.
4. Pour ¾ of the batter in each silicone cups. Transfer it in the steamer.
5. Put cheese on top of the batter before steaming if you’re using regular cheese to give it more time to melt a
bit. If you’re using quickmelt cheese put it only when it’s already cooked and steam for another 1 minute.
6. Cover steamer with lid wrap in cloth or cheese cloth to avoid water dripping in the puto.
7. Steam for 10 minute in low heat. Remove from steamer and let it cool before removing from the silicone
cups.

Buko Pandan Samalamig Recipe

Ingredients:
-250 grams tapioca pearls (sago), cooked
-1 pack jelly powder, cooked and cut into cubes
-1 big can condensed milk
-5 cups coconut juice
-2 cups young coconut, shredded
-1-2 tsp pandan extract
-Sugar to taste (check the sweetness, add sugar if needed)

Procedure:
1. Cook gulaman (gelatin) according to package instruction. Dissolve jelly powder in water. Heat the mixture
and continuously stirring until it boils. Remove from heat. Carefully pour mixture into mold and leave to cool.
Cut jelly into cubes and set aside.
2. Cook sago (tapioca pearls) according to package instructions. Put tapioca pearls in boiling water. Stir
continuously to prevent sago from sticking together. Cook until it start to turn transparent, check if its cooked
through. Then rinse, drain and set aside to cool down.
3. In big deep bowl or a pitcher combine sago (tapioca pearls), gulaman(gelatin), young coconut, buko juice,
condensed milk (check sweetness, add sugar if needed) and pandan extract.
4. Mix and chill in the ref before serving.

Homemade Mango Graham Ice Cream Recipe

Ingredients:
-1 1/2 cup grahams
-1 large sweet mango, diced
-2 all purpose cream or 500 ml of whipping cream
-1 big can evaporated milk (filled milk)
-1 big can condensed milk (mango)
-ice

Procedure:
1. Place the beaters inside the freezer
2. Crack grahams (do not crush)
3. Place all purpose cream inside the freezer for 2 hours or overnight inside the chiller and place the milk inside
the freezer for 1 hour or overnight inside the chiller.
4. Combine the evap and condensed milk; mix well.
5. Set up: get a big basin add ice and place your big mixing bowl or caserole over the ice and surround the
side with ice too.
6. Beat all purpose cream in high speed for 8-10 minutes.
7. Add milk mixture gradually and beat for another 5 minutes in high speed.
8. Fold in grahams and do not forget to save some for garnish.
9. Fold in mangoes and do not forget to save some for garnish.
10. For business: use salad cups
11. For home consumption: use the old ice cream container
12. Place it inside the freezer overnight.

Homemade Rocky Road Ice Cream Recipe

Ingredients:
-2 packs all purpose cream or 500 ml Whipping cream
-1 big can Evaporated Filled milk
-1 can Chocolate Condensed Creamer (1 can Condensed milk + 1 cups cocoa powder)
-30 grams cocoa powder
-1/2-1 cup crushed nuts
-1 cup mini marshmallow
-ice, as needed

Procedure:
1. Place beaters inside the freezer for 2 hours.
2. Place all purpose cream inside the freezer for 2 hours.
3. In a bowl combine Evaporated mik, cocoa powder and Condensed creamer. Mix well.
4. Place the Milk mixture inside the freezer for 1 hour.
5. Set up: In a big plastic basin add ice and place the mixing bowl or a big stainless casserole over the ice.
Then surround the sides with ice too.
6. Beat the all purpose cream for 10 min. in high speed
7. Add the milk mixture gradually and beat for 5 min. in high speed.
8. Fold in nuts and marshmallows.
9. Put the ice cream in salad cups or ice cream tub. Add toppings.
10. Freeze overnight.

Tips:
You can add more cocoa powder or food coloring to achieve dark brown color.

No-Bake Pinoy Brownies Recipe

Ingredients:
-¾ cup cocoa powder, unsweetened
-1 ½ cup All-purpose flour
-2 cup evaporated milk
-1/3 cup butter
-½ cup sugar
-¼ tsp instant coffee
-1 tsp vanilla
For the Frosting:
-¼ cup evaporated milk
-1 cup dark chocolate
For the Toppings:
-¼ cup chopped peanuts

Procedure:
1. Sift flour and cocoa powder. Then give it a mix and set aside.
2. In a pan over low heat add evaporated milk, sugar, butter, vanilla and instant coffee. Mix until it completely
dissolved.
3. Add sifted flour and cocoa mixture. Mix. Then gradually add remaining evaporated milk. Cook for 8-10
minutes or until it can already hold a shape.
4. Transfer mixture in a container lined with parchment or wax paper. You can also use aluminum foil.
5. Spread mixture evenly into the container. Flatten and smooth the surface using a spoon or spatula.
6. Using an improvised double boiler. Melt chocolate in evaporated milk over low heat. Stir until the chocolate
completely melted.
7. Pour chocolate frosting on top of brownies. Spread it evenly. Sprinkle some chopped peanuts.
8. Cover and chill in the ref overnight. After it chilled cut brownies into bite size pieces.