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September 2012

Home made Hazelnut creamer

i like mine extra creamy

Ingredients:

1 1/2 cups milk

1 can sweetened condensed milk

1/2 pound shelled hazelnuts

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I was listening to JLB this morning on the way to the airport with Cocoa, Foolish and Mr. Chase.  They were talking about not being afraid to be yourself.  More specifically, “Be yourself, everybody else is already taken.”  How  great is that?  I’m gonna have to use this line myself from now on.  Always getting my juices flowing with the one liners so early.  I love my morning radio.  313 and the JLB baby!

Anyways, I’m making some home made creamer.  I’m giving a shout out to my friend Jean.  I give her some mad props for sharing her idea!  We were talking pinterest and creamer over a bonfire we had the other week with  our families and she gave me the idea to make creamer.  Matter of fact, she just gave me some home made jasmine hand lotion this week too.  Her ideas are always right up my ally.  And I love it.  Hope everyone is having a beautiful week!  Chow!

Real quick, it keeps for 2 weeks in the fridge and you can make it with fat free sweetened condensed milk as as well as skim.  And feel free to play around with different extracts and flavorings.  You don’t have to get complicated with this recipe.  You can keep it simple by just using extracts.  I would’ve put vanilla extract in this had I remembered.   Robert loved how ours turned out anyways and you don’t get all the unknown ingredients as you do in the creamers you buy at the store!

As always thank you for visiting.  If you have any questions, please feel free to ask, vote 5 stars ;) or even follow me. I have a ton of recipes  on this site you maybe interested in.  I would love that!  I’ll get back with you as soon as I can with your questions and comments. Promise.  Happy eating and have a beautiful day!

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Filipino casava cake recipe and welcoming Bennilyn to the USA

Sent Lynn and Jeffro back to Pensacola with leftovers! yummo!

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I’m dedicating this post to Bennilyn and Jeffro! (Uncle Jeff and Auntie Lynn to be exact) That’s their household names around the P-fam funk. My kids anticipated her arrival just as much as we did and they gobbled her right up. Anyhoot, it was a bittersweet weekend for Jeff. Thank God for divine order and the powers that be. After a long wait, a plethora of paperwork, headaches, interviews, visits to the U.S. embassy in Manila, daily calls from Jeffro biyatching about the next dilemma customs and immigrations has thrown his way, which,…. might I add, he did a wonderful job with considering he didn’t hire an immigrations lawyer (damn Taurus) and plenty of Skyping in between, she came from the P.I. after being granted her paperwork! Of course, Jeff wanted her on the plane like, yesterday when he found out. And since he has airline friends, yours truly, that could hook him up with a good quality Expedia search and the universe working itself out, she finally made it here safe and sound.

Took her to Comerica Park for the nose bleed experience. Not a bad view at all for nosebleeds

She had plenty of firsts that weekend. Chips and salsa, good ole’ American baseball, first time bonfire with Auntie Jo-day and Uncle Josh, American Karaoke, hamburgers and Greek town. After hopping a plane in less than 12 hours of being granted her paperwork, jet lag, and traveling all over Gods green acre, she was wore out. But a trooper to say the least. With the new found culture and food, we came home the night before she and Jeffro had to make their journey back to Pensacola, FL Air force base and made Filipino cassava cake for comfort. A very popular dessert in the Philippines. Lucky for her first American tweaked Fil-Am recipe, I’ve got some bragging rights. My version has vanilla and cinnamon added that gives it a distinct Fil-Am flavor. And everyone LOVES it. Bennilyn gave her authentic stamp of approval and that’s all this Fil-Am girl from the dirty needed to hear! Hope you all like it! But first, here is a clip. So, to ride Bennilyns jock real quick, did I mention she is a well traveled singer in Asia? Including Burmai, Korea, and Malaysia? Here ya are! Enjoy!

Ingredients:

1 package of frozen grated cassava (thawed)

2 egg yolks

1 tsp vanilla extract

1 stick melted butter

1 bottle macapuno coconut strings

1 can coconut milk

1 can evaporated milk

1/4 cup sugar

1 tsp cinnamon

The star Ingredient
Home to the ingredients

Procedure:

Whisk all ingredients together in a large bowl. Preheat oven to 350 degrees. Grease a 13 by 9 pan. Pour mixture in pan. Bake for 1 to 1 1/2 hrs or until top of cake takes on a golden color. Cake will be gooey so knife trick will not work on this dessert. Let cool. Serve warm or at room temperature.

As always thank you for visiting. If you have any questions, please feel free to ask, vote 5 stars ;) or even follow me. I have a ton of recipes on this site you maybe interested in. I would love that! I’ll get back with you as soon as I can with your questions and comments. Promise. Happy eating and have a beautiful day!

Turkey Brie and apple Panini

everyone

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GRAND RE-OPENING

I thought I was being bad back in June when I was dilly dallying on my posts.  But I ended up taking an unintentional  sabbatical from blogging altogether.    I didn’t really mean to though.  But I’ve had some major life sh@# poppin off this summer.  For those of you who’ve been inquiring my where abouts, I ‘m back.  I needed the break though.  I think I was suffering from what they call bloggers burnout.  My writing might be a little rough around the edges, but that’s neither here nor there.

Anyhoot, I think I will restart with a panini!  The inspiration for this recipe came from San Fransisco.  I was at a bakery at the airport and saw a ready to heat and eat panini made from 3 simple ingredients.  Brie, sliced green apples and turkey.   I wanted to try it but the tuna fish croissant won that morning.  Although the greedy side of me wanted both.  But the sandwiches were over 10 bucks a piece and I couldn’t bring myself to spend over 20 bucks on 2 sandwiches.   I hate airport vendors.  It’s like their worse than gas gougers.  The perils of the J-O-B.

Real quick note.  I have to give some mad props to the local bakery here in Plymouth, MI.  Artisian Boule Bakery.  It’s been there for over 6 yrs but the place dates back as a bakery for over 30.  And I L,O,V,E love their  homemade breads.  The dense crusty bread I used for this panini is my favorite. Ironically it’s their artisan Boule’ loaf.

As always thank you for visiting.  If you have any questions, please feel free to ask, vote 5 stars ;) or even follow me. I have a ton of recipes  on this site you maybe interested in.  I would love that!  I’ll get back with you as soon as I can with your questions and comments. Promise.  Happy eating and have a beautiful day!

Ingredients:

1 tsp virgin olive oil

Crusty bread

(I have mine sliced right at the bakery)

1 green apple sliced into thin layers

Brie

 

 

 

You will love it!

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