Hot Bacon & Swiss Dip:
Ingredients:
1 8oz block of cream cheese
1 cup of mayo
1 cup of grated swiss cheese
1/2 bunch of chopped green onions
1/2 lb of bacon, cooked and crumbled
Crumbled Ritz crackers for topping
Directions:
Combine the cream cheese, mayo, swiss cheese and green onions. Spread into an 8x8 casserole dish. Top with crumbled bacon. Spread your crackers over the top. Bake at 350 for 20 minutes. Serve hot with crackers, veggies, or tortilla chips.
- See more at: http://www.sixsistersstuff.com/2013/09/hot-bacon-swiss-dip.html#sthash.lKU9NDl5.dpuf
Ingredients:
1 8oz block of cream cheese
1 cup of mayo
1 cup of grated swiss cheese
1/2 bunch of chopped green onions
1/2 lb of bacon, cooked and crumbled
Crumbled Ritz crackers for topping
Directions:
Combine the cream cheese, mayo, swiss cheese and green onions. Spread into an 8x8 casserole dish. Top with crumbled bacon. Spread your crackers over the top. Bake at 350 for 20 minutes. Serve hot with crackers, veggies, or tortilla chips.
- See more at: http://www.sixsistersstuff.com/2013/09/hot-bacon-swiss-dip.html#sthash.lKU9NDl5.dpuf
Tropical Banana Bread
Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
3 eggs
2 teaspoons vanilla
1 cup canola oil (or vegetable oil or applesauce can be substituted)
4-5 ripe bananas, mashed (about 2 cups)
1 cup shredded sweetened coconut
1 (8 oz) can crushed pineapple, with juice reserved
1 cup powdered sugar
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine the flour, sugar, salt, cinnamon, and baking soda. In another bowl, mix together the eggs, oil, and vanilla. Add in the pineapple, coconut and bananas and stir. Pour the wet ingredients in with the dry ingredients and mix until they are just barely combined- don't overmix. Pour the batter into two 8"x4" greased loaf pans.
Bake for 65-75 minutes or until a toothpick inserted in the middle of the loaf of bread comes out clean. Let bread cool for 5-10 minutes before removing from pans and placing on a wire rack to continue cooling.
In a small bowl, mix together the reserved pineapple juice and powdered sugar. Drizzle over the top of the warm bread and enjoy!
Makes 2 loaves of bread.
- See more at: http://www.sixsistersstuff.com/2013/08/tropical-banana-bread-recipe.html#sthash.dA4SxnUH.dpuf
Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
3 eggs
2 teaspoons vanilla
1 cup canola oil (or vegetable oil or applesauce can be substituted)
4-5 ripe bananas, mashed (about 2 cups)
1 cup shredded sweetened coconut
1 (8 oz) can crushed pineapple, with juice reserved
1 cup powdered sugar
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine the flour, sugar, salt, cinnamon, and baking soda. In another bowl, mix together the eggs, oil, and vanilla. Add in the pineapple, coconut and bananas and stir. Pour the wet ingredients in with the dry ingredients and mix until they are just barely combined- don't overmix. Pour the batter into two 8"x4" greased loaf pans.
Bake for 65-75 minutes or until a toothpick inserted in the middle of the loaf of bread comes out clean. Let bread cool for 5-10 minutes before removing from pans and placing on a wire rack to continue cooling.
In a small bowl, mix together the reserved pineapple juice and powdered sugar. Drizzle over the top of the warm bread and enjoy!
Makes 2 loaves of bread.
- See more at: http://www.sixsistersstuff.com/2013/08/tropical-banana-bread-recipe.html#sthash.dA4SxnUH.dpuf
No- baked Fruity-Cheesecake
Cooking Tools Needed:
Ingredients:
1 ½ cupsGraham Cracker(crumbs, for crust)1/3 cupUnsalted Butter(melted, for crust)1 tbspBrown Sugar(for crust)½ tspGround Cinnamon(for crust)1 ½ tbspUnflavored Gelatin(for filling)1/3 cupFruit Cocktail Syrup(for filling)1 pack (250 ml)All-Purpose Cream(chilled, for filling)¼ cupSugar(for filling)1 tspVanilla Extract(for filling)1 pack (225 g)Cream Cheese(softened, for filling)2 tbspSugar(for topping)1 tbspCornstarch(dissolved in 5 tbsp fruit cocktail syrup, for topping)1 can (832 grams)Del Monte
Fiesta Fruit Cocktail(drained , reserve syrup, for topping)
Cooking Procedure:
Cooking Tools Needed:
- Measuring Cups
- Measuring Spoons
- Strainer
Ingredients:
1 ½ cupsGraham Cracker(crumbs, for crust)1/3 cupUnsalted Butter(melted, for crust)1 tbspBrown Sugar(for crust)½ tspGround Cinnamon(for crust)1 ½ tbspUnflavored Gelatin(for filling)1/3 cupFruit Cocktail Syrup(for filling)1 pack (250 ml)All-Purpose Cream(chilled, for filling)¼ cupSugar(for filling)1 tspVanilla Extract(for filling)1 pack (225 g)Cream Cheese(softened, for filling)2 tbspSugar(for topping)1 tbspCornstarch(dissolved in 5 tbsp fruit cocktail syrup, for topping)1 can (832 grams)Del Monte
Fiesta Fruit Cocktail(drained , reserve syrup, for topping)
Cooking Procedure:
- Crust: Combine ingredients for crust. Mix well. Press evenly on the bottom of a 9” loose bottom tin pan or pie plate. Cover and freeze for 30 minutes.
- Filling: Combine gelatin and fruit cocktail syrup. Heat over low fire until gelatin is dissolved. Add ¼ cup sugar and vanilla extract. Set aside.
- Topping: Heat cornstarch mixture over low heat with constant stirring until thick. Add 2 tablespoons of sugar and continue stirring for 1 minute. Stir in DEL MONTE Fiesta Fruit Cocktail. Set aside.
- Beat cream cheese until smooth and fluffy. Gradually, beat in all-purpose cream until well-blended. Add gelatin mixture gradually while continuously beating. Fold in 1 cup of DEL MONTE Fiesta Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remaining DEL MONTE Fiesta Fruit Cocktail.
Makes 12 servings
http://www.delmonte.ph/kitchenomics/recipe/no-bake-fruity-cheesecake
No Bake Eclair Cake
Ingredients:
1 package (1 lb.) graham crackers
2 small french vanilla instant pudding (3.4 ounces each)
3 1/2 cups milk (I used skim)
8 oz. Cool whip
Ingredients for the frosting:
3 tablespoons of unsweetened baking cocoa
1 1/2 cups powdered sugar
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk
Mix above ingredients til smooth. Add more powdered sugar if you like the frosting a little thicker. If it's too thick, just add a little more milk.
Directions:
Mix pudding and milk in a bowl. Blend together for about 2 minutes then fold in the cool whip.
Spray a 9 x 13 pan with non-stick spray. Place a layer of whole graham crackers on the bottom, then top with 1/2 the pudding.
Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers.
Chill over night or for at least 8 hours.
- See more at: http://www.sixsistersstuff.com/2013/07/no-bake-eclair-cake.html#sthash.0bXgwwYX.dpuf
Ingredients:
1 package (1 lb.) graham crackers
2 small french vanilla instant pudding (3.4 ounces each)
3 1/2 cups milk (I used skim)
8 oz. Cool whip
Ingredients for the frosting:
3 tablespoons of unsweetened baking cocoa
1 1/2 cups powdered sugar
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk
Mix above ingredients til smooth. Add more powdered sugar if you like the frosting a little thicker. If it's too thick, just add a little more milk.
Directions:
Mix pudding and milk in a bowl. Blend together for about 2 minutes then fold in the cool whip.
Spray a 9 x 13 pan with non-stick spray. Place a layer of whole graham crackers on the bottom, then top with 1/2 the pudding.
Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers.
Chill over night or for at least 8 hours.
- See more at: http://www.sixsistersstuff.com/2013/07/no-bake-eclair-cake.html#sthash.0bXgwwYX.dpuf
Leche-GULAMAN
Cooking Tools Needed:
Ingredients:
1 barYellow Gulaman(shredded)⅔ cupSugar ½ cupSugar(for caramelized sugar)1 tspVanilla Extract ¾ cupEvaporated Milk 3 pcEggs 1 can (432 grams)Del Monte
Fiesta Fruit Cocktail(drained, add water to syrup to make 1½ cups )
Cooking Procedure:
Cooking Tools Needed:
- Llanera
- Pan
- Pot
- Measuring Cups
- Measuring Spoons
Ingredients:
1 barYellow Gulaman(shredded)⅔ cupSugar ½ cupSugar(for caramelized sugar)1 tspVanilla Extract ¾ cupEvaporated Milk 3 pcEggs 1 can (432 grams)Del Monte
Fiesta Fruit Cocktail(drained, add water to syrup to make 1½ cups )
Cooking Procedure:
- Caramelize sugar in pan. Divide into 3 llanera/molds. Spread ¾ of fruit cocktail at the bottom of molds. Set aside
- Dissolve gulaman and sugar in syrup – water mixture. Boil until gulaman has dissolved, then strain. Return the liquid into pan. Keep it warm.
- In a bowl using wire whisk, beat eggs until creamy. Strain on bowl.
- Stir in milk and vanilla. Mix with gulaman. Cook over low heat with constant stirring for 5 minutes.
- Add remaining DEL MONTE Fiesta Fruit Cocktail. Pour into prepared molds with caramelized sugar. Cover and chill until set.
Makes 15 servings
http://www.delmonte.ph/kitchenomics/recipe/leche-gulaman
Maja- Jubilee
Cooking Skills Needed:
Cooking Tools Needed:
Ingredients:
3 pcsPandan Leaves 1 pcBuko(shredded, buko water reserved)1 ½ cupsBuko Water ½ cupThick Coconut Milk ¾ cupCornstarch(dissolved in buko water)¼ cupCondensed Milk 1 can (432 grams)Del Monte
Fiesta Fruit Cocktail(drained, reserve 2 tbsp syrup)
Cooking Procedure:
Cooking Skills Needed:
Cooking Tools Needed:
- Pot
- Grater
- Wooden Spoon
- Measuring Cups
- Strainer
Ingredients:
3 pcsPandan Leaves 1 pcBuko(shredded, buko water reserved)1 ½ cupsBuko Water ½ cupThick Coconut Milk ¾ cupCornstarch(dissolved in buko water)¼ cupCondensed Milk 1 can (432 grams)Del Monte
Fiesta Fruit Cocktail(drained, reserve 2 tbsp syrup)
Cooking Procedure:
- simmer pandan leaves, ¼ cup water and reserve syrup in covered pan for 5 minutes.
- Remove pandan leaves then add cornstarch mixture and buko. Cook over low heat with continuous stirring for 10 minutes.
- Add DEL MONTE Fiesta Fruit Cocktail, coconut milk and condensed milk. Cook for 10 more minutes with continuous stirring.
- Pour into 12” x 8” pan. Cover and chill until set.
Makes 12 servings
http://www.delmonte.ph/kitchenomics/recipe/maja-jubilee
Fiesta- mango salad
Cooking Skills Needed:
Cooking Tools Needed:
Ingredients:
1 pc (medium)Red Apple(cut into tidbits and soaked in fruit cocktail syrup)½ kg (firm)Ripe Mango(cut into cubes)2 tbspToasted Cashew Nuts(diced)¾ cupAll-Purpose Cream(chilled, for dressing)¼ cupCondensed Milk(sweetened, for dressing)1 can (832 grams)Del Monte
Fiesta Fruit Cocktail(drained, reserve syrup)
Cooking Procedure:
Cooking Skills Needed:
Cooking Tools Needed:
- Bowl
- Wooden Spoon
- Chef's Knife
- Chopping Board
- Measuring Cups
- Measuring Spoons
Ingredients:
1 pc (medium)Red Apple(cut into tidbits and soaked in fruit cocktail syrup)½ kg (firm)Ripe Mango(cut into cubes)2 tbspToasted Cashew Nuts(diced)¾ cupAll-Purpose Cream(chilled, for dressing)¼ cupCondensed Milk(sweetened, for dressing)1 can (832 grams)Del Monte
Fiesta Fruit Cocktail(drained, reserve syrup)
Cooking Procedure:
- Drain apples well. Mix with other ingredients except dressing. Set aside.
- Combine ingredients for dressing. Mix well. Mix with fruits. Chill until ready to serve.
Makes 10 servings http://www.delmonte.ph/kitchenomics/recipe/fiesta-mango-salad
Dessest- pancakes
Cooking Skills Needed:
Cooking Tools Needed:
Ingredients:
1 pack (200g)Hotcake Mix 1 pc (medium)Lacatan Bananas(sliced and soak in fruit cocktail syrup)½ tspGround Cinnamon(optional)2 tbspButter(or margarine, melted)1 can (432 grams)Del Monte
Fiesta Fruit Cocktail(drained, reserve syrup)
Cooking Procedure:
Cooking Skills Needed:
Cooking Tools Needed:
- Bowl
- Non-Stick Pan
- Food Brush
- Spatula
- Whisk
Ingredients:
1 pack (200g)Hotcake Mix 1 pc (medium)Lacatan Bananas(sliced and soak in fruit cocktail syrup)½ tspGround Cinnamon(optional)2 tbspButter(or margarine, melted)1 can (432 grams)Del Monte
Fiesta Fruit Cocktail(drained, reserve syrup)
Cooking Procedure:
- Beat egg. Add butter, cinnamon, ½ cup fruit cocktail syrup from banana. Stir until well blended.
- Fold in DEL MONTE Fiesta Fruit Cocktail and banana. Set aside.
- Heat non stick frying pan, brush with oil. Pour every ¼ cup of mixture in pan and cook over low heat for 3 minutes or until bubbles appear on surface. Flip to cook other side .
Makes 9 servings http://www.delmonte.ph/kitchenomics/recipe/dessert-pancakes
Frozen Fruit- salad
Cooking Skills Needed:
Cooking Tools Needed:
Ingredients:
24 pcBroas 1 pcGreen Apple(diced with peel)10 pcGrapes(halved)1 can (300 ml)Condensed Milk(for fruit mixture)1 pack (250 ml)All-Purpose Cream(for fruit mixture)1 cupMayonnaise(for fruit mixture)¼ tspIodized Fine Salt(for fruit mixture)1 can (432 grams)Del Monte
Fiesta Fruit Cocktail(drained, reserve syrup)
Cooking Procedure:
Cooking Skills Needed:
Cooking Tools Needed:
- Bowl
- Pan
- Spatula
- Chef's Knife
- Chopping Board
- Measuring Cups
- Measuring Spoons
Ingredients:
24 pcBroas 1 pcGreen Apple(diced with peel)10 pcGrapes(halved)1 can (300 ml)Condensed Milk(for fruit mixture)1 pack (250 ml)All-Purpose Cream(for fruit mixture)1 cupMayonnaise(for fruit mixture)¼ tspIodized Fine Salt(for fruit mixture)1 can (432 grams)Del Monte
Fiesta Fruit Cocktail(drained, reserve syrup)
Cooking Procedure:
- In a bowl, combine DEL MONTE Fiesta Fruit Cocktail with apples and grapes, then mix thoroughly. Set aside.
- Using 8'x12" pan, arrange half of broas to cover bottom of pan. Drizzle with half of fruit cocktail syrup and half of fruit mixture.
- Do the same with the remaining broas, syrup and fruits. Cover and freeze overnight.
Makes 12 servings
http://www.delmonte.ph/kitchenomics/recipe/frozen-fruit-salad
Buko ice-candies
Cooking Tools Needed:
Ingredients:
1 pc (small)Buko(meat shreadded)3/4 to 1 (sweetened) cupCondensed Milk 1 3/4 cupFresh Milk(or evaporated milk)1 1/2 tspVanilla Extract 18 pcIce Candy Bags(1¾”x10”)1 can (432 grams)Del Monte
Fiesta Fruit Cocktail(drained, reserve 5 tbsp syrup)
Cooking Procedure:
Cooking Tools Needed:
- Bowl
- Measuring Cups
- Measuring Spoons
- Shredder
Ingredients:
1 pc (small)Buko(meat shreadded)3/4 to 1 (sweetened) cupCondensed Milk 1 3/4 cupFresh Milk(or evaporated milk)1 1/2 tspVanilla Extract 18 pcIce Candy Bags(1¾”x10”)1 can (432 grams)Del Monte
Fiesta Fruit Cocktail(drained, reserve 5 tbsp syrup)
Cooking Procedure:
- Combine milk, vanilla, buko, condensed milk and fruit cocktail syrup.
- Fill each ice candy bag with DEL MONTE Fiesta Fruit Cocktail, then fill with milk mixture. Seal and freeze overnight. Serve.
Makes 10 pieces
http://www.delmonte.ph/kitchenomics/recipe/fruity-buko-ice-candies