Smashed Potatoes with Cheese

INGREDIENTS

• Small red potatoes ( many you’d like)
• Olive oil
• Kosher Salt
• Black Pepper
• Cheese of your choice (cheddar, fontina, etc.)

DIRECTIONS

1. Pre-heat your oven to 450 degrees.
2. Fill a pot with water, add a little salt, and bring to a boil. When the water is boiling, add as many potatoes as you’d like.
3. Cook the potatoes until you can easily pierce them with a fork. Drain and set aside.
4. Prepare a rimmed baking sheet by greasing it with olive oil.
5. Place each potato on the baking sheet, leaving a few inches between each potato.
6. Use a potato masher to gently smoosh the potato so that it is mostly flat. Don’t push too hard though, you don’t want to have to peel these potatoes off the pan.
7. Brush each potato with olive oil and liberally salt with kosher salt, and sprinkle with black pepper.
8. Bake the potatoes in the oven for 18 minutes.
9. Remove potatoes from the oven and sprinkle any cheese of your choice on top. I used a combination of cheddar and fontina because I had both on hand.
10. Return the potatoes back to the oven and cook for an additional 5 minutes, or until the cheese is melted.

Mini Apple Pies

PIE INGREDIENTS

• 1 refrigerated pie crust 
• 2 cups Granny Smith Apples, finely chopped (about 2 cups apples)
• 3 tablespoons sugar
• 1 tablespoon all-purpose flour
• 3/4 teaspoon cinnamon
• 1 teaspoon lemon juice

STREUSEL TOPPING INGREDIENTS

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar – packed
• 1/2 stick unsalted butter, softened
• 1/2 teaspoon ground cinnamon

DIRECTIONS

1. Pre-heat your oven to 425 degrees.
2. Unroll 1 refrigerated pie crust onto work surface. Use a 3-inch cookie cutter to cut out 12 rounds.
3. Spray a muffin tin with non-stick cooking spray. Place each round into the bottom of a muffin cup. The dough should just start to slightly go up the side of the muffin cup.
4. In a large bowl, combine finely chopped apples with 3 tablespoons sugar, 1 tablespoon all-purpose flour, 3/4 teaspoon cinnamon and 1 teaspoon lemon juice. Divide this apple mixture evenly among the 12 mini pies.
5. With your food processor, a fork, or using your fingers, combine all of the ingredients for the streusel topping until crumbly. Divide this mixture evenly among the 12 mini pies.
6. Bake for 18-20 minutes or until the tops are golden brown.
7. Allow the mini pies to cool for 15-20 minutes before carefully removing them from the pan.
8. Topped with whipped cream if you wish and enjoy!

Honey Glazed Luncheon Meat

Ingredients

2 Cans Spam Luncheon Meat
1 Small Pineapple
½ tsp Cloves
2 tbsp Honey

Preparation

Place  Spam Luncheon Meat in a baking dish. Rub Cloves over Luncheon Meat. Place 2 Slices of Pineapple on top of Luncheon Meat. In a separate bowl, add dices Pineapple and Honey, mix and pour over Luncheon Meat. Cover baking dish with aluminum foil. Bake at 350◦ for 20 minutes. Remove aluminum foil and bake for 10 minutes.
Serve with Rice and Beans and Potato Salad.

Note: You can use brown sugar instead of Honey, by melting it first.

Soft Vanilla Sugar Cookies

Makes About 3 Dozen
Ingredients:
1 ½ cups of All Purpose flour
½ tsp of Salt
¼ tsp of Baking Powder
¾ cup of Unsalted Butter at room temperature
1 cup of Sugar
2 Eggs
1 tsp of Vanilla Extract

Process,

1) Preheat your oven to 375 degrees and line 2 baking sheets with parchment paper.

2) In a large bowl, cream together the butter and sugar, add the eggs and vanilla and continue to whisk for about 1 minute.

3) Add the flour, salt and baking powder and mix it all in until its all combined.

4) Using a small ice cream scoop, scoop out the dough on to the parchment lined baking sheets making to sure to place them a few inches apart.

5) Bake for about 10 minutes or until lightly golden brown around the edges. Make sure you rotate the baking sheets half way through cooking for even baking.

Camaron Rebusado 2

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 piece lemon
• 8 tablespoons flour
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 2 pieces raw eggs
• 1 tablespoon fresh milk
• 3 cups cooking oil

1. Marinate the shrimp in lemon juice for 30 minutes.
2. Combine flour, cornstarch, and salt in a mixing bowl then mix well.
3. Add the eggs and milk stir until all the ingredients are well distributed.
4. Heat a pan and pour-in the cooking oil.
5. When the oil is hot enough, dip a piece of shrimp in the batter (leave the tail uncovered) then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
6. Remove from the pan or fryer then place in a plate with paper towel (this will absorb excess oil).

Homemade Taho

Ingredients

• 22 ounces extra soft tofu
• 1 1/4 cup brown sugar
• 1/2 cup uncooked tapioca pearls
• 4 1/2 cups water

1. Pour 4 cups of water in a cooking pot and bring to a boil.
2. Put-in the tapioca pearls and cook for 40 minutes in medium heat.
3. Add 1/4 cup brown sugar and mix well.
4. Turn off the heat and let the tapioca pearls sit on the cooking pot until room temperature is achieved. Set aside.
5. Heat a saucepan then pour-in 1/2 cup of water.
6. Put-in 1 cup of brown sugar once the water starts to boil. Mix well and simmer for 1 minute. Set aside.
7. Transfer the extra soft tofu in a glass or mug then heat in a microwave oven for a minute.
8. Top the extra soft tofu with the cooked tapioca pearls and sweet syrup.

Beef Giniling

Ingredients:
1/4 kg. ground beef
2 medium sized potatoes (diced)
1 cup frozen mixed vegetables (corn, carrots, and peas)
6 cloves of garlic (minced)
4 tbsps. black pepper
2 tbsps. salt
1/4 cup sesame oil
2 tbsps. chinese soy sauce
2 tbsps. oyster sauce
Preparation:
1. Mix the sesame oil, soy sauce, and oyster sauce in a small container and pour contents in a skillet.
2. Heat the skillet for 5 mins in medium heat.
3. Add the garlic and cook for 3 mins.
4. Boil the diced potatoes in high heat for about 3 mins.
5. Add the ground beef in the skillet and cook until meat turns grayish brown.
6. Add the mixed veggies and potatoes and cook in low heat for 10-15 mins. while occasionally stirring.
7. Transfer contents to a deep dish. Serves 2-3 persons.

Crispy Beef Ribs

Ingredients

• 2 lbs (1 Kg) beef spareribs
• 1 whole garlic, crushed
• 2 pcs bay leaves
• 1/2 c soy sauce
• 1/2 c palm vinegar (sukang paombong)
• 1 tbsp sugar
• 1 tsp peppercorns
• 3 cups water
• Cooking oil (enough for deep frying)
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• Vinegar Dip:
• 1 cup vinegar
• 1 chopped green onions
• 1/2 tsp olive oil
• 1 tsp Worcestershire sauce
• 1 clove garlic, minced
• 1 tbsp sugar
• Ground black pepper, to taste

Instructions

1. In a large pot, add enough water to cover the beef ribs, bring it to a boil, letting the scum rise to the top. Turn off, and rinse beef under running tap water.
2. Put beef ribs back into the pot. Add into the pot all the ingredients except the oil. Bring it to a boil, simmer and cook until tender.
3. Drain and let it cool. Pat dry with paper towels.
4. Cool in the refrigerator for 3-4 hours.
5. Heat oil in a deep frying pan. Deep fry ribs until crispy.
6. Place in a plate lined with paper towel to absorb excess oil.
7. Prepare dip by mixing all ingredients
8. Serve with vinegar dip.

Saba Banana Con Yelo

Ingredients

• 5 pcs. Saba bananas, each cut into three bias slices
• ¾ cup brown sugar
• 3 cups water
• 1 tsp vanilla extract
• 1 *12-oz. can evaporated milk
• ½ cup jackfruit, cut into strips
• 2 cups crushed ice

Instructions

1. In a saucepan over medium heat, bring water to a boil. Add brown sugar and stir until completely dissolved. Stir in vanilla extract.
2. Add Saba bananas. Cover saucepan and simmer for 15 minutes. Remove from heat and allow to cool down.
3. Divide bananas and syrup into 4 individual serving bowls.
4. Top each with ½ cup crushed ice. Pour about ¼ can of the evaporated milk onto the bananas. Top with jackfruit and serve.

Sago at Gulaman

Ingredients

• 3 cups sago (Tapioca pearls)
• 3 cups sugar
• 2 pcs gulaman (Gelatin/Jell-O)
• 3 cups water
• Vanilla extract (optional)
• Ice-cold water
• Crushed ice

Instructions

1. To cook sago: Boil water and put in uncooked sago in a sauce pan. To prevent sticking, stir constantly. Drain, rinse and set aside.
2. To cook gulaman: In a saucepan, boil water and put in uncooked gulaman. When gulaman has dissolved in the water, strain thoroughly. Set aside to cool, cut into cubes.
3. To make arnibal (sugar syrup): Over medium heat, caramelize sugar in a sauce pan. When melted, pour in waer and continue cooking to make sure that the sugar is dissolved thoroughly. Set aside to cool. Put some arnibal on the sago to sweeten.
4. Put some sago and gulaman in glasses. Adding arnibal and a few drops of the optional vanilla extract to taste. Pour ice-cold water and crushed ice.

Sauteed BokChoy with Ground Pork

Ginisang Pechay (Sauteed Bok Choi with Ground Pork)

Ingredients

• 1 lb ground pork
• 1 lb pechay, wash, trimmed and chopped (stalk and leaf parts separated)
• 4 cloves garlic, minced
• 1 medium sized onion, chopped
• 1 Knorr pork cube
• 1/2 cup water
• 1 Tbsp fish sauce
• 1/2 cup garlic chives, chopped
• 1 Tbsp oyster sauce
• 3 Tbsp pure olive oil
• salt and pepper

Instructions

1. In a pan over medium heat, saute garlic in olive oil until light brown. Add onion and saute until translucent. Add Knorr pork cube and saute until melted. Add ground pork. Saute until juice starts to come out.
2. Add water and fish sauce. Bring to a boil. Reduce heat to medium low. Cover and simmer for about 10 minutes or until pork is tender. Season with salt and pepper to suit your taste. Add stalk part of the pechay and simmer for about 2 minutes. Add chives, leaf part of pechay and oyster sauce. Simmer for 2 more minutes.
3. Remove from heat. Transfer to a serving bowl and serve with hot rice.

Tomatoes and Broccoli Stir Fry

Ingredients:

- tomatoes, cut in 8 halves (small size but not diced)

- garlic, crushed and chopped

- onions, cut in small sizes

- broccoli (florets and stem), cut in bite-sizes

- fish sauce

- oyster sauce

- Chinese cooking wine (optional)

- powdered black pepper

- cooking oil

Cooking Procedure:

1. Put oil in a very hot pan.

2. Saute’ garlic until it turns golden.

3. Add in the onions. Stir well.

4. When the onions soften, add the tomatoes. Stir well.

5. Let the tomatoes release its juice by lowering heat and covering the pan.

6. Allow the dish to cook for 3-5 minutes.

7. Add the broccoli. Stir well.

8. Season the dish with fish sauce, a bit of oyster sauce and pepper.

9. Cover the dish to hasten the cooking of the broccoli.

10. When the broccoli changes to a more vibrant green, you know that the dish is ready. If you want a softer veggie, allow for it a few more minutes to cook.

11. Put the Chinese cooking wine last. (Half a teaspoon will do.)

Oven-Baked Salmon

Ingredients

• 12 ounce salmon fillet, cut into 4 pieces
• Coarse-grained salt
• Freshly ground black pepper, or lemon-pepper

Instructions

1. Preheat the oven to 450 degrees F.
2. Season salmon with salt and pepper.
3. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle.
4. Bake until salmon is cooked through, about 12 to 15 minutes.

* use just a little olive oil or butter, garlic powder, and  fresh lemon and onion slices.

White Fillet Fish ala Pobre with Broccoli and Mushroom

Ingredients:
1 white Fillet (whole)
3 tbsps. Butter
1 tbsp. Ground Black Pepper
1 tbsp. Ground Paprika
6 cloves of Garlic (minced)
4 Broccoli Flowers
1/4 cup sliced mushroom caps and stems (canned)
Preparation:
1. Melt the butter in a skillet.
2. Pre-boil the fish in boiling water for 2-3 mins and transfer to skillet.
3. Flip the fish to coat both sides with the butter.
4. Sprinkle the black pepper and paprika on both sides. Let each side cook for about 3 minutes each on medium heat or until fish meat is well browned before transferring the fish to a plate.
5. Cook the garlic and mushrooms in the same skillet with the remaining butter until slightly brown.
6. Blanche the broccoli in boiling water for about 3 mins. Strain and serve beside the fish.
7. Pour the garlic, mushrooms and butter generously over the fish and broccoli.

Crab Fried Rice

Ingredients:

- crab meats

- left-over rice

- garlic, crushed and chopped

- egg

- salt

- fish sauce

- cooking oil

Cooking Instruction:

1. Saute’ garlic in a hot pan with oil.

2. When the garlic turns golden, add in the crabs. Stir well.

3. Season the dish with a bit of fish sauce.

4. Add in the left-over rice. Stir well then add the egg.

5. Season the egg with a dash of salt.

6. Break the yolk in the pan; and stir well until the egg is cooked.

Canton Shrimp Fried Rice

Ingredients

• 1 tbsp (15 mL) cooking oil
• 3-4 pieces shrimps
• 1 egg, beaten
• 1 cup (250 mL) cooked rice
• ¼ cup (50 mL) frozen vegetables (carrots, peas... )
• 2 tsp (10 mL) McCormick Pancit Canton Seasoning Mix, dissolved in 1 tbsp (15 mL) water
• Finely chopped spring onions, to garnish
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Instructions

1. Heat oil in a non-stick pan. Add shrimp and fry 1 minute per side until pink in color. Remove from pan, set aside.
2. Using the same pan, scramble the egg. Remove from pan, set aside.
3. Put rice and frozen vegetables in pan. Mix together but do not mash them.
4. Add the dissolved McCormick Canton Seasoning Mix to the rice mixture and mix thoroughly. Cook until heated through.
5. Add cooked shrimps and scrambled egg. To serve, garnish with spring onions.

Filipino Style Spaghetti

Spaghetti – The Filipino Style
Ingredients
1 piece onion (chopped)
1 clove garlic (chopped)
400g pasta
100g ground beef
2-3 pieces small hotdog (sliced)
750g tomato sauce Filipino style (sweetened)
sugar (to taste, in case you want it sweeter)
black pepper (to taste)
salt (to taste)
cooking oil
cheddar cheese

1. Boil the noodles until desired tenderness and drain.

2. Saute the chopped garlic until brownish and onions.

3. Mix the ground beef till cooked and pour all tomato sauce, chopped hot dogs, and small cubed cheddar cheese.

4. Mix the spaghetti sauce with the tendered and drained pasta noodles, add grated cheese and serve.

Beef Stroganoff

Ingredients

700g sirloin or tenderloin, cut thin into 2 inch strips
1 1/2 cup sour cream
1/2 cup beef stock
1/2 cup butter
1 large white onion, finely chopped
300g farmers brown mushrooms, sliced
1/4 tsp ground nutmeg
1/2 tsp dry tarragon
salt
freshly ground pepper

Method

1. Using 1/2 of the butter, pan fry quickly the beef strips in high heat browning on all sides.  Make sure that the temperature is not high enough to burn the butter but hot enough to sear the beef.  Set the beef strips aside once browned.
2. Using the same pan add the remaining butter then saute onions and mushrooms.
3. Now add the beef stock, nutmeg and tarragon, bring to a boil then reduce until 1/2 the volume.
4. Lower the heat then add the sour cream cook until hot but do not simmer or boil otherwise it will curdle.  Season with salt and pepper then remove from heat then mix in the cooked meat.  Serve with rice, pasta or bread.

Fried Chicken ala Max's

Ingredients

• 1 chicken whole or 4 leg quarters
• salt and pepper
• 4 cloves garlic
• 2 stalks of lemongrass
• 3 bay leaves
• 2 stalks of celery
• cilantro leaves

Instructions

1. Pound the lemongrass. Make sure to get the juices out. Rub it on to the chicken. Mince the garlic and mix it together with salt and pepper. Rub it to the chicken. Slip more of the mix under the skin. You need some TLC while rubbing it under the skin, you don't want the skin to tear.
2. Throw in some bay leaves, peppercorns, cilantro leaves and celery (or any herbs and spices to add more flavor) in a steamer. Steam the chicken for 30 minutes. Hang it to dry or for faster results pat try with paper towels. Proceed to the next step or you can put it in the fridge until you are ready to cook it. Make sure to bring the chicken out an hour before cooking.
   Now here’s where you decide what to do next:
3. a: Submerge the chicken in a pot full of oil and deep fry it on high heat.
4. b: Bake it at 375F in an oven, or in my case, the turbo broiler, until very crispy. When you hear the skin crackling, voila, it’s done!

Fried Chicken ala Jollibee

Ingredients

• 8-10 pcs chicken thighs and legs
• lemon
• salt and pepper
• For the breading:
• 1/2 c cornstarch
• 1/2 c flour
• salt &;pepper
• 1 tbsp five spice *five spice is an acquired taste so try putting a minimum of 1tbsp first and add as you please.
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Instructions

1. Marinate chicken with lemon and salt and pepper overnight or at least 30 minutes.
2. Fill a large skillet (cast iron is best) about half full with vegetable oil. Heat until VERY hot..
3. Meanwhile, roll the chicken pieces into the breading.
4. Shake off excess flour.
5. Drop 5-6 pieces into the hot oil.
6. Make sure there's enough space to stir the chicken.
7. Deep fry it until golden brown.
8. Drain the fried chicken.
9. It should be crispy goden brown.

Crispy Pork Binagoongan

Ingredients

500g pork belly
1/3 cup bagoong
1/4 cup white vinegar
1/4 cup brown sugar
6 cloves garlic, minced
1/2 tsp cayenne pepper
freshly ground black pepper
water
oil

Method

1. In a wok add pork pieces, 1 cup of water and 2 tbsp of oil, bring to a boil and cook until water has totally evaporated.
2. Continue to cook until the pork fat releases the oil, add the garlic and put the heat on medium.  Fry it on its own oil until brown and crispy.
3. Add 2 tbsp of water and vinegar to deglaze.
4. Add the bagoong, sugar and cayenne, cook while continuously stirring for 2 minutes.
5. Serve with lots of rice.

Adobong Baboy sa Asin

Ingredients

• Pork belly – 400 g.
• Vinegar, white – 9 tbsp
• Sea Salt – 2 tsp
• Garlic, crushed - 7 cloves
• Bay leaves – 2 pcs
• Vegetable oil – 1 tbsp or less
• Water – enough to cover the pork

Instructions

1. Braise pork in oil until it turned light brown
2. Mix the rest of the ingredients together in a pressure cooker and cook it for 8 minutes timing it from the moment the pressure cooker whistle.
3. Transfer it into a non-stick wok or pan. let it simmer until all the liquid evaporated leaving only the juices and oil of the pork.
4. Fry the pork in its own oil until it turned brown.

Easy Semi-Homemade Mini Pizza

Ingredients

• 1 can of Grands Pillsbury biscuits
• 1 cup of spaghetti sauce or pizza sauce (I used Ragu Spaghetti sauce out of my stockpile)
• 2 cups of kraft shredded mozzerella or italian cheese
• 1 pkg of Tyson diced pepperoni's (you can use sliced but I prefer the diced)
• 
  

Instructions

1. Heat oven to 375 degrees
2. Place biscuits on a non stick cookie sheet and press down on the tops to flatten them out.
3. Add sauce, cheese, pepperoni and what ever other topping you might like.
4. Place in oven and bake for 10 to 15mins.

Three Cheese Chicken Alfredo Bake

Three Cheese Chicken Alfredo Bake

1 (16 ounce) box Penne pasta noodles
2 (10 ounce) containers Alfredo sauce
1 cup sour cream
1 (15 ounce) container Ricotta cheese
2 cloves of garlic, minced
2 cups cooked, diced chicken
1/4 cup grated Parmesan cheese
2 teaspoons dried Parsley
1 teaspoon Italian seasoning
2 cups shredded Mozzarella cheese

Directions: Boil Penne pasta in a large pot of water, according to package directions. Drain water, and then return pasta to pot. Add all the remaining ingredients, except for the mozzarella cheese. Stir together to combine and then pour mixture into a greased 9×13 baking dish. Sprinkle the top evenly with the mozzarella cheese.
Bake at 350 degrees F. for 30 minutes, or until hot and bubbly. Enjoy ♥

Spinach and Artichoke Dip

Ingredients

• 8oz cream cheese (reduced fat is ok)
• 16 oz light sour cream
• 1 stick (8 tbsp) unsalted butter
• 1½ – 2 cups shredded Parmesan cheese
• 14 oz quartered artichoke hearts, drained and coarsely chopped
• 4 oz can diced jalapeños, drained
• 10 oz frozen spinach (thawed and drained)
• 2-3 garlic cloves, pressed

Instructions

1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
2. Stir in coarsely chopped artichoke harts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves.
3. Serve hot with chips or crackers or toasted baguettes.

Honey Walnut Shrimpr or Prawns

Recipe: Honey Walnut Shrimps/Walnut Prawns
Ingredients:
1 lb. 31/40 count shrimp/prawn
1/2 cup Walnut halves (make sure you get the walnut halves)
3 tablespoons mayonnaise
1/2 tablespoon honey
1/2 tablespoon condensed milk
1 teaspoon lemon juice
1 egg white
1/2 cup corn starch (for coating the prawn)
Oil for frying
For the Walnuts:
1/2 cup sugar
1/2 cup water
Method:

1. Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
2. Rinse the walnut halves with water, drain and set aside.
3. Heat up the water until it boils and add in the sugar.
4. Keep stirring until it turns thick and golden color and then add the walnut.
5. Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).
6. Heat the oil in a wok over high heat.
7. Coat the shrimp with a thick layer of corn starch and then and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
8. In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
9. Add shrimp and toss with the mayonnaise sauce.
10. Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.

Bacon-and-Egg Tart

1. Cook and chop bacon. I used 4 pieces, but it really just depends on how much bacon you like.

2. Mix together 1/3 cup sour cream and 3/4 cup shredded Gruyere cheese

3. Lay a single sheet of thawed pastry sheet out, trim edges and cut into 6 equal pieces.

4. Using a fork, press ridges around edge of each pastry piece.

5. Evenly distribute sour cream and cheese mixture among the 6 pastry pieces.

6. Top with bacon to your liking.

7. Place in oven at 400 degrees until edges are golden brown, about 20 minutes.

8. Top each pastry piece with a fried egg...

9. and chopped chives.

10. Enjoy!

Toasted Raviolis

Ingredients

• 1 (16 ounce) package meat ravioli (fresh or frozen -thaw if frozen)
• 1 egg, beaten
• 1 cup milk
• 1 cup Italian Style Breadcrumbs breadcrumbs
• Grated Parmesan & Basil to garnish
• Enough oil to deep fry

 Directions

1. Preheat oil to 325
2. Combine egg and milk
3. Dip each ravioli in egg/milk mixture then dip in breadcrumbs. Let sit 5-10 so breadcrumbs fully adhere. I put mine in the fridge during this time
4. Fry raviolis while making sure to not crowd them, about 2 minutes or until they are golden brown
5. Sprinkle with grated parmesan cheese and basil, enjoy with some marinara :)

Deep Fried Peanut Butter and Jelly

Deep-Fried Peanut Butter & Jelly

Ingredients:
• Peanut Butter
• Jelly
• Bread (I used 100% wheat and it worked nicely)
• 2/3 cup water
• 1 egg
• 2/3 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• Oil for frying
• 1 tablespoon confectioners' sugar for dusting

Directions
1. In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
2. Heat oil to 350 degrees
3. Make your peanut butter jelly sandwiches (You could probably make 4 sandwiches with the amount of batter you will have)
4. Cut sandwiches in quarters and dip in batter, then place in oil.
5. Deep fry until all sides are golden brown
6. Dust with confectioners’ sugar
7. Enjoy

Bacon and Cheeseburger Bombs

Ingredients

• 1 pound lean ground beef
• 1/2 onion, finely chopped
• 3 slices of bacon, chopped
• 1/3 cup cream cheese
• 1 tablespoon ketchup
• 2 tablespoons barbecue sauce
• 1 teaspoon yellow mustard
• 1 teaspoon of Worcestershire sauce
• 1 egg white
• 1 can biscuits (10 biscuits)
• 5 oz cheddar cheese, chopped into 10 squares

Instructions

1. Preheat oven to 375 degrees.
2. In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease.
3. Add cream cheese, ketchup, barbecue sauce, mustard and Worcestershire sauce. Stir over low heat until cream cheese is melted. Allow to cool. Once cool, stir in egg white.
4. Roll each biscuit out very thin. Place 2 tablespoons beef mixture on each biscuit and add 1 square of cheese. Wrap the biscuit around the beef/cheese and tightly seal the edges.
5. Place biscuits on a parchment lined pan seam side down. Put them in the oven and turn down the heat to 350 degrees. Bake 13-16 minutes or until lightly browned.
6. Serve warm.