Yummie Blessings

For dinner tonight, I used one of my go-to Filipino recipes. We haven’t had it in awhile so I figured it will be a good shift from chili. It’s a very simple dish to make and requires only afew ingredients, of course, with my spin on it. The Filipino adobo is mainly consisted of the following ingredients: vinegar, soy sauce, black pepper and garlic. There are of course variations of this dish, depending on the city you are having it. Some people add bay leaves to the spices, some add eggs, some potatoes. Anyway here’s my ingredients:


  • 1 lb chicken breast (pork or bone-in chicken may also be used)
  • 1 ts black pepper or crushed black pepper
  • 6 cloves garlic, minced
  • 1/4 c soy sauce
  • 1/3 c vinegar
  • 1/2 c water
  • a bunch of baby spinach
  • 2 medium potatoes, wedged
  • optional : 4-6 hard boild eggs

Put some olive oil in the pot and then the meat on top and then potatoes. Sprinkle black pepper. Mix soy sauce, vinegar and water in a measuring cup or bowl and add to the pot. Let it boil. When it gets to a rapid boil, lower heat and add spinach and eggs. Let it simmer then serve with rice! Pretty easy!  -Ohms, Jannuary 17, 2011 at 10 pm

So for the past 2 days, we have been eating our left over Mama’s Holy Macaroni and Chili. With the Chili, we decided to have some hotdogs with it and yes, it was OH SO YUMMIE!… I was supposed to post this next recipe last night but got a little too tired because I had some not-so-awesome bloopers while preparing it. The next recipe is a dessert, it is a Chocolate cake with coconut filling. That not-so-awesome bloopers; First of all, I misread the measurement for the cocoa powder. Instead of 3/4 c of cocoa powder, I put in 1 3/4 cups! But then by the time I realized my mistake, I had already added baking soda and baking powder to the mixture. Awesome, isn’t it?! Second, I had to make another mixture and guess what…did not have any cocoa powder left to make frosting. Yeah, it was a freaking long day for me. I took it out on some Chili dogs, don’t worry.:) So anyway, for the cake, i used Hershey’s Perfectly Chocolate Cake and for the filling, tried a recipe on allrecipes.com submitted by Leslie Tx. If I still had some cocoa powder left, I would have made the chocolate frosting myself though. I did ask help from Betty Crocker for that and it was ok. Not my first choice but it was fairly good. A dark chocolate frosting would have been better with the coconut filling but for the first trial of this combo, it wasn’t bad at all. So I am posting recipes of the cake, the coconut filling, and the frosting I would have used for this cake. So here they are:

“HERSHEY’S PERFECTLY CHOCOLATE” Chocolate Cake (Prep time: 15 mins)


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour (I use unbleached all purpose flour and/or whole wheat flour)
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings. VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Coconut Filling (Submitted by Leslie Tx on allrecipes.com)

  • 1/2 cup evaporated milk
  • 20 large marshmallows
  • 14 ounces flaked coconut
  • 3 tablespoons unsweetened cocoa powder
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract

In a saucepan over medium heat mix together the white sugar, butter or margarine, and 1/2 cup of the evaporated milk. Cook for 10 minutes. Stir in the marshmallows and mix until smooth. Stir in the coconut. If mixture gets tough, add milk only a little at a time, just to be able to stir and spread on cake. Spread the filling between the cake layers. May also add some pecans or walnuts to the filling. For cupcakes, add filling when filling up each cup halfway with batter.


  • 1/2 cup (1 stick) butter or margarine
  • 2/3 cup HERSHEY’S Cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 ts vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. Spread on top and sides of cake.

Now some of you may just be content with the filling without the frosting, that works too! For others who are not used to whole wheat flour yet, you may want to do half whole wheat flour and half regular flour. Whole wheat flour gives a little nutty flavor to the cake. The good thing though is, it will definitely fill you up faster than if regular flour is used. It takes awhile to get used to the taste. This is really good to serve with some earl grey tea or black coffee. But if you really want everything sweet, it would go well with a dessert wine or even with Bailey’s or Kahlua. Enjoy!  -Ohms, January 15, 2011 at 11:07 pm

Hello sister and friends! I am finally posting my very first recipe to share. Apologies for the long…very long wait, this is something very new to me. Quite frankly, I didn’t know how to construct my page in the beginning. But then I realized that maybe I could share my cooking recipes and experiences since I love cooking and baking. Although, I have to say that I’m still a beginner in baking. Cooking, I am more comfortable with. What should you expect from my page? From my kitchen, I will be sharing with you recipes that my family love and for sure will give you tips on how to modify them. I will also share some modifications I have made myself, according to my family’s preference and taste.

In our home, we try to be as healthy as we can with our food.  Being conscious of what’s in our food, I make an effort to be as natural with our ingredients as possible. For instance, we love chocolate cake. Nothing better than a moist chocoalte cake with creamy icing right? But we know cake, in general, is not a healthy food. So how do we make that healthy in our household? I use whole wheat flour, and cut the amount of sugar and salt to make it. I also try to look up recipes with ingredients that are in my pantry. If there is any I have to buy, I make sure it’s something I will be using alot. As we go along, you will get a feel of how we try to be healthy with our food.

Ok, here’s the first dish I am sharing with you: Mama’s Holy Macaroni. It’s actually my version of Chili Mac and Cheese. I am so excited about this because this is actually the first time I made it for my family. And they loved it! It is so good that I can’t stop thinking about it even when I’m already full! So in this recipe, I used 3 1/2 lbs ground beef and made chili with it first. When it was done cooking, I saved half of it for another meal. I am also certain that you may use ground turkey, pork or chicken with this recipe. So here it is;

MAMA’S HOLY MACARONI (serves 4-6, prep time: 1 1/2-2 hrs on stove, 3-4 hrs on slow cooker)

  • 3 1/2 lbs ground beef (90% lean)
  • 2 tbsp olive oil or vegetable oil
  • 4 cloves minced garlic
  • 2 medium or 1 big diced onion
  • 1 diced bell pepper, preferably green
  • 1 28 oz can crushed tomatoes
  • 1 small can tomato paste
  • 1 15.5 oz can red kidney beans*
  • 1 15.5 oz pinto beans*
  • 1 15 oz can pumpkin puree**
  • 1 lb shredded mild cheddar cheese***
  • Spices and seasoning:about 1 or 2 pinchesof  salt, pepper, hot paprika, chili powder, cinnamon, 3 dried bay leaves, basil, oregano and parsely
  • 14.5 oz elbow macaroni

*you can use any kind of beans you like although for chili, red beans is normally used; **optional ingredient; ***sharp cheddar may also be used


  1. On medium heat, warm up oil in a skillet or wok (if using a slow cooker), or in a pot. Saute garlic and onion until onion is translucent, then add peppers. When peppers have wilted abit, add ground beef to brown. Season with salt and pepper and sprinkle the spices over mixture.
  2. After about 7-10 minutes, add crushed tomatoes and tomato paste. Stir mixture until everything has dissolved. When all meat has almost browned, add beans including liquid. After about 5 minutes, transfer chili into a slow cooker if using one. Set on high. If cooking on a pot, lower heat and let simmer. 
  3. When chili is done, set aside half for later. The other half goes to a big mixing bowl. Cook pasta according to directions and preheat oven to 350 deg F. When pasta is done boiling, mix with the chili in the bowl.
  4. Add pumpkin puree and some spices if desired and mix. Transfer mixture to a 9×13 baking pan and top with shredded cheese. Bake until cheese has melted or browned, about 25-30 minutes. Serve with salad and/or garlic bread.

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