Libbys Famous Pumpkin Pie

This is so easy and always turn out delicious again and again.Try it!

3/4c. sugar
1/2t. salt
1t. ground cinnamon
1/2t. ground ginger powdered
1/4t. ground cloves
2 large eggs   1 can(15oz) Libbys 100% pure pumpkin
1 can(12 fl. oz)carnations evap. milk
1- unbaked 9 inc deep dish pie shell

-Preheat oven to 425F
-Mix all the dry ingredients in a bowl(sugar and spices)
-Mix eggs and pumpkin puree, add the dry ingredients then the milk mix it until well blended
-Pour into the pie shell
-Bake in preheated 425 oven for 15 minutes.Reduced the temperature to 350F and bake 40-50 minutes until knife inserted comes out clean.

 -Cool in a wire rack for 2 hours. Serve with whipped cream!!! Yummy!


Milk,pumpkin,eggs and spices



sugar,pumpkin,spices

Ginger Mussels Soup

1-16 oz  frozen Mussels
a thumb size of ginger( minced)
2-cloves of garlic(chopped)
1/2  small onion minced
1- banana pepper or jalapeno -sili
a handful of spinach leaves/pechay/sili leaves (washed)
1t. oil
3c. chicken broth or plain water
salt/pepper/fish sauce to taste

- Add oil in the heated skillet or wok and saute garlic,onion,ginger until fragrant.
-Add the mussels and the veggies stir  for a minute then add broth or plain water, season with salt /pepper/fish sauce to taste. Let it boil for 15-20 minutes until all the mussels shells are opened.Serve with steamed rice.

Peachy Peach Cobbler/Crisps

fresh peaches with cinnamon and nutmeg

topping for the cobbler

Peach cobbler with a dollop  of vanilla icecream

Preheat oven to 350

5c.sliced peeled fresh peaches

1/2c.granulated sugar

1t.cinnamon and 1/2t.nutmeg

1/4c.all purpose flour

a pinch of salt

-mix above ingredients and set aside.

for the topping:1 1/2c. all purpose flour,1c. granulated sugar,1/2t.salt,1c.old fashioned oatmeal

1 1/2 stick unsalted butter(cubed)

-use a food processor and pulse  the above topping ingredients until it resemble a coarse  large crumble.Put the fruit mixture in a Pyrex dish and cover on top with the topping mix and bake for 45 minutes to an hour. Serve with vanilla ice cream!

Cece's Ube Siopao

My baby sister recipe. It taste like soft hopiang ube!Sarap talaga!

Ube Haleya:


1-16 oz thawed mashed ube
1/2c. evap. milk.
1/2c. condensed milk
2 eggs beaten
1t. vanilla extract
1/4c. soft butter

- in a heavy skillet mix everything and stir until thicken in a medium heat, continue stirring, transfer in a greased pan and set aside to cool.


Siopao Dough

Mixture 1


1 1/2c. lukewarm water
1T. yeast
2T. sugar

- mix all ingredients in a bowl until frothy set aside.


Mixture2


41/2c. flour(APF)all purpose
2/3c. sugar
3T. oil
1T. baking powder
24-2x2 white paper or use a small coffee filter

-sift all dry ing, make a well in the center and mix the mixture 1 to the dry ingredients, knead in a floured surface until smooth. Place into a greased bowl and cover with a clean damp cloth and let it rise for an hour. Punch the  risen dough in the  middle and form into a log, cut into 24 pieces. Flatten each dough and place a tablespoon or more of the cooled ube filling, gather all the edges and seal by twisting, turn it upside down into a 2x2 paper and let it rise again for 30 minutes or more. Steam for 15-20 minutes in a  medium heat. Make sure cover the lid with a clean kitchen  towel to  prevent soggy siopao. Enjoy. This siopao could be stored in the freezer for 2 months.

Lasagna with Whole Wheat Garlic Bread

My family favorite dinner, serve with a wholewheat garlic toast and fresh tossed salad.

Liezle  my friend, here it is, so easy to to prepare good for potluck and make ahead dinner and freezes well. What I do to save  time, in the weekends I prepare a big batch of pasta sauce and divide it for pasta dishes like spaghetti or lasagna,manicotti or  macaroni hot dishes, so on the weekdays I just thaw out the sauce and cook the pasta or stick the lasagna I prepared in the oven. Save a lot of time in the kitchen and more time for my kids homework!


A box of lasagna noodles cooked Al dente(about 5-6 minutes) in boiling salted water,drained
2c. Ricotta cheese or substitute a  low fat cottage cheese
1 egg beaten or use 2 egg whites for low fat
2c.shredded Mozzarella cheese or any  cheese you prefer shredded(Asiago,Provolone or cheddar is good)
Grated Parmesan cheese

Red Sauce:

1lb. ground meat low fat(I used low fat chicken or turkey)or you can use low fat Italian sausage
2 big cans of tomato sauce  or  buy a big can of  prepared spaghetti sauce(save you time)
1T. Italian spice mix (optional)
1-8 oz fresh mushrooms sliced or canned mushrooms drained
2-cloves garlic chopped
1-chopped small onion
1- bay leaf or dahon nang  laurel  (as my Inang Daling say)
salt,pepper and sugar to taste(my family like it sweet so I add a little more)

-Brown the meat and drain all the fat, add garlic and onions and mushroom cook until fragrant add the sauce,spices salt ,pepper,sugar, let it simmer in low heat about 20-25 minutes set aside.

-In a bowl, mix beaten eggs, cottage cheese or ricotta set aside

-Preheat oven to 350
-Spray a Pyrex pan with a little oil and  put the red sauce at the bottom then the cooked pasta top with the cottage cheese mixture then shredded cheese.Repeat the layering ending with the red sauce and cheese on top . Bake uncovered until cheese melted and bubbly about 15- 20 minutes. Let it cool a little  before serving to thicken the sauce.

 Garlic Bread

Whole wheat Italian bread or french,baguette,ciabatta any sturdy bread will do
2 clove garlic cut into half or use garlic powder
butter or margarine

-cut bread into thick slices, spread butter and sprinkle garlic powder or if  using fresh garlic- rub  garlic into the bread then toast  on a skillet in medium heat until  brown on both side. sprinkle parsley or dried Italian herbs if you like.

Roasted Garlic Rosemary Chicken

Whole chicken (2-3 lb) rinsed patted dry
fresh rosemary sprigs(rough chopped)
2 clove garlic minced
2T. kosher salt
1 1/2T. freshly cracked pepper
paprika(optional)
1T. veggie oil

potatoes wrapped in foil

1.Preheat oven to 375.
2.In a small bowl, mix salt, pepper, garlic and chopped rosemary.
3. Rub chicken  with oil and season inside the cavity and outside with the seasoning mixture.Sprinkle liberally with paprika and rosemary.Bake for 1 1/2 hours.Let the roasted chicken rest for 5-6 minutes before serving.

-I used an iron skillet as my roaster, that way you can make gravy from the roast dripping with no extra pan to wash.For the gravy- remove  chicken and let it rest, just put a table spoon of chicken fat on the same pan you roasted the  chicken and add a tablespoon or so of flour  let it brown a bit and add water or chicken broth about 3/4c. scraping all the brown yum yum of the pan adjust seasoning and let it thickens and that's your gravy!
-You can throw some potatoes wrapped in foil while the roast is baking and prepare some green salad and dinner is done!

Boiled Peanuts

Nilaga na mani always reminded me of home!Perfect healthy after school snacks.

1lb. raw peanuts
1/4c. Kosher salt
enough water to cover the peanuts

Wash raw  peanuts  and add salt and cover enough water. In a medium low heat cook it for 1 1/2 hours or until done. Sample one and adjust cooking time and seasoning.