unfforgettable moMenTs ...

Start:	Jun 6, '08
Location:	miriam college

get sched. in school tom.

i saw flow-rida yesterday !!!!!! 

( but not mall tour -)) )    i saw him at ortiagas at the ortigas car centers !!!!

i love your songs !!!!

p.s

i will post some pics soon.....

 

Ingredients:
24 wrapped caramel candies, such as Kraft brand (1/2 of a 14-ounce bag)
2 Fuji apples
1 cup water plus 1 tablespoon
2 tablespoons lemon juice
2 tablespoons creamy peanut butter
A pinch of ground cinnamon (this is your SECRET ingredient!)


Directions:
Unwrap candies and place into a bowl.

Ask a Grown-up Helper (GH) to cut the apples into quarters and cut into each quarter to remove the core. Your GH should then slice the apples into eight pieces per apple. Count for them and make sure they make even slices. You need 16 slices, total.

Squirt some lemon juice into a bowl with one cup of water in it. Add the sliced apples and turn them around in the lemon water, then drain them in a strainer or colander. Lemon juice is sour, but it's only a tiny bit on lots of apple slices. The apples will still taste sweet and really good. The skin of an apple keeps them from turning brown before you cut them, but apples will turn brown once they are cut up and the air can touch their insides. Lemon juice is acidic. That means that it has special properties in it that can keep apples from turning brown.

Add one tablespoon water and peanut butter to your caramel candies. Place candies in a microwave oven on high for two minutes. Stir the dip with a rubber spatula. If the candy is not melted all the way, put it back in the microwave on high for another 20 seconds. Add a pinch of cinnamon to the sauce and stir. DO NOT TELL ANYONE ABOUT THE CINNAMON! Ask your GH not to tell, too. This is your secret ingredient.

To serve, place drained, sliced apples next to your caramel peanut butter dip and start dunking!

pango daw ako sabi ng mga tao totoo ba yun comments please?

 

Stickwitu The Pussycat Dolls

there's many recipes for any occasion

Ingredients:
2 1/2-3 cups flour
2 tablespoons sugar
1 package yeast, Fleishmann's Rapid Rise is recommended
1/2 teaspoon salt
1/2 cup sour cream
1/3 cup water
1/4 cup butter or margarine
2 eggs
Sesame or poppy seeds


Directions:
In a large bowl, combine 2 1/2 cups of the flour, sugar, undissolved yeast and salt. In a saucepan, heat the sourcream, water and butter until warm (120°F). Stir the wet ingredients into the dry and stir in one egg. Add more flour, enough to make a soft dough and turn out onto a floured board where you will knead for 5-6 minutes.

Divide dough into 12 pieces and shape into balls. Place balls on greased cookie sheet and cover. Play sheet over a long, shallow pan, filled with boiling water. Leave this set up on your countertop for 20 minutes. Turn the oven on to 400 °F.

Take a pair of kitchen scissors and snip 4-6 cuts around the edges of the roll, you are trying to make it look like a flower! Beat the remaining egg and brush the tops of the rolls with egg and sprinkle with poppy or sesame seeds.

Bake the rolls for 12-15 minutes or until done (lightly browned). Remove from sheets and allow to cool on wire racks.

Ingredients:
2 cups mascarpone cheese
1/2 cup confectioners' sugar
1 tablespoon orange or lemon zest
1 pint strawberries
2 teaspoons sugar
1/4 cup Marsala wine


Directions:
Mix cheese, confectioners' sugar and citrus zest until smooth and combined. Mix berries with sugar and Marsala and let stand for at least 10 minutes. Spoon berries into dessert dishes, then top with mascarpone and more berries.

Ingredients:
1 almost-empty jar of raspberry jam (about 2 tablespoons)
2 tablespoons Dijon mustard (eyeball it)
2 tablespoons red wine vinegar (eyeball it)
1/3 cup Extra Virgin Olive Oil EVOO
Salt and freshly ground black pepper

Directions:
If your jam has a high sugar content, place it in the microwave for 5-10 seconds to loosen it up.

Add the mustard, red wine vinegar, EVOO, salt and freshly ground black pepper to the jar and give it a good shake. Drizzle over your salad, chicken, or fish and enjoy!

Ingredients:
1 tablespoon Extra Virgin Olive Oil (EVOO)
1 tablespoon butter
2 cups sliced white mushrooms
1 medium onion, diced
2 tablespoons flour
1 cup chicken stock
1 cup milk
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
1 pound super-wide egg noodles
1 tablespoon chopped tarragon (eyeball it)
1 12-ounce or 2 6-ounce cans tuna in water, drained or 2 cups (about 1 chicken) shredded rotisserie chicken
1 cup frozen peas
4 English muffins, toasted and buttered


Directions:
Place a large pot of salted water over high heat and bring it to a boil.

Place a large skillet over medium-heat with the EVOO and butter. Add the mushrooms to the pan and cook until golden brown, 6-7 minutes.

Add the onions and cook until tender, 5-6 minutes. Sprinkle the flour into the pan, stir it into the veggies and cook about 30 seconds. Slowly whisk the chicken stock, milk and Dijon mustard into the pan, letting each liquid thicken up before adding the next. Season with salt and freshly ground black pepper, and cook another minute until it has thickened up. Don't worry if it's a little loose, we'll be adding more stuff to it later on.

With your veggies cooked and the sauce working, drop the egg noodles into the boiling water and cook them to al dente according to package directions. While the noodles are cooking, finish off your sauce by tossing in the tarragon, tuna or chicken, and peas. Give everything a good stir and simmer over medium heat until the peas and meat are warmed through, about 3-4 minutes.

While the filling and noodles are cooking, toast and butter your English muffins, then toss them into a food processor and grind them up into coarse bread crumbs.

Once the noodles are cooked, drain and toss them back into the pot you cooked them in. Toss in the sauce and veggies, and give everything a good stir to combine. Scoop the filling into serving bowls and top each with some of the English muffin breadcrumbs

Start:

Mar 30, '08 4:00p

congrats ate bem !!!!!!

Start:

Mar 29, '08 4:00p

congrats ate grace!!