CRUNCHY GRANOLA BREAKFAST CEREAL

Prep: 15 m
Cook: 1 h 20 m
Ready In: 1 h 35 m

INGREDIENTS

 6 cups rolled oats

 1 cup freshly ground flax seed meal
 1 cup steel-cut oats
 1 cup oat bran
 1/2 cup wheat germ
 1 cup chopped pecans
 3/4 cup agave nectar
 1/2 cup canned pumpkin

 1/2 cup brown sugar

 1/2 cup water
 2 tablespoons canola oil
 2 tablespoons vanilla extract
 2 teaspoons pumpkin pie spice
 1 teaspoon sea salt
 1 cup finely chopped dates
 1 cup miniature chocolate chips

DIRECTIONS

1. Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment
paper.
2. Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a
large bowl. Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla
extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown
sugar and salt are dissolved. Pour liquid ingredients over rolled oats mixture and
stir to coat. Spread mixture on prepared baking sheets.
3. Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into
granola and continue baking until granola is lightly golden brown, 20 to 30 more
minutes, stirring once. Let cool completely and mix miniature chocolate chips into
granola. Store in an airtight container.
 APRICOT-WALNUT CEREAL BARS

INGREDIENTS

3 cups rolled oats

½ cup walnuts chopped, about 2 ounces
3 cups cereal unsweetened puffed-grain, such as Kashi
2 cups apricots, dried chopped, or a mixture of dried fruits,
such as cranberries, cherries, prunes...
¼ cup all-purpose flour

½ teaspoon salt

12 ounces silken tofu drained (about 1 1/3 cups)

1 large eggs

½ cup canola oil

1 cup honey

1 teaspoon vanilla extract

2 tablespoons lemon zest freshly grated

DIRECTIONS

Preheat oven to 350°F.

Coat a large (15¼ by-15¼ inch) jellyroll-style pan with cooking spray.
Spread oats and walnuts on a baking sheet with sides.
Bake until fragrant and light golden, 8 to 10 minutes.
Transfer to a large bowl and add puffed cereal, dried apricots, flour and salt; stir to
combine.
Meanwhile, purée tofu, egg, oil, honey, vanilla and lemon zest in a food processor or
blender until smooth, scraping down the sides as needed.
Make a well in the center of the oat mixture; fold in the tofu mixture until combined.
Spread evenly in the prepared pan.
Bake until firm in the center and golden brown, 35 to 40 minutes.
Let cool completely in the pan on a wire rack before cutting into bars with a sharp knife.
Note: You can add 1/4 cup of chocolate chips.
 DULCE DE LECHE POPCORN BALLS
Prep: 15 MIN
Total: 25 MIN
Servings: 20

INGREDIENTS

6cups popped popcorn

2cups Dulce de Leche Cheerios™ cereal
1cup large marshmallows
4tablespoons butter or margarine
3/ 4 cup dark chocolate chips

STEPS

1. In large bowl, mix popcorn and cereal; set aside. In 1-quart saucepan, melt
marshmallows and 3 tablespoons of the butter over low heat, stirring occasionally, until
marshmallows are melted and mixture is smooth. Pour over popcorn mixture; stir until
well blended. Spray hands with cooking spray. Shape popcorn mixture into 20 (2-inch)
balls; place on ungreased cookie sheet.

2. In small microwavable bowl, microwave remaining butter and the chocolate chips
uncovered on High about 30 seconds, stirring every 15 seconds, until melted and smooth;
cool 2 minutes. In 1-pint resealable food-storage plastic bag, carefully spoon melted
chocolate; seal bag. Cut small opening diagonally across bottom corner of bag; pipe
chocolate over tops and sides of popcorn balls. Let stand 5 minutes or until chocolate sets.
Wrap individually in plastic wrap, or in food-storage plastic bags; tie with ribbon or raffia.
 CINNAMON CEREAL MILK BANANA CREAM PIE

Prep: 50 MIN
Total: 2 HR 50 MIN
Servings: 8
Ingredients

Crust
4 cups Cinnamon Toast Crunch™ cereal
2 tablespoons granulated sugar
1 / 8 teaspoon salt
¼ cup unsalted butter, melted
Filling
2 ½ cups milk
½ cup whipping cream
2 cups Cinnamon Toast Crunch™ cereal
¼ cup cornstarch
3 egg yolks
1/3 cup granulated sugar
1/8 teaspoon salt
2 tablespoons unsalted butter
2 to 3 bananas, sliced

Topping
1 cup whipping cream
1 tablespoon powdered sugar

STEPS
1. Heat oven to 350°F.
2. In food processor, process Crust ingredients except butter with on-and-off motions until
fine crumbs form. Add 1/4 cup butter; process until well combined and a bit of the mixture
pinched between fingers clumps together. Pour mixture into ungreased 9-inch glass pie
plate; press in even layer in bottom and up side to form crust.

3. Bake in center of oven about 13 minutes. Remove from oven to cooling rack; cool
completely, about 30 minutes.

4. Meanwhile, in 2-quart saucepan, combine 2 cups of the milk, 1/2 cup cream and 2 cups
cereal. Heat to barely a simmer. Remove from heat. Cover; let stand 30 minutes to steep.

5. Strain cereal-milk mixture through fine strainer, pressing on cereal to extract as much
liquid as possible. Discard cereal.

6. In small bowl, beat remaining 1/2 cup milk and the cornstarch with whisk until no lumps
remain. Stir cornstarch mixture with whisk into cereal-milk mixture until combined. In
another bowl (or the cornstarch bowl), beat egg yolks, 1/3 cup granulated sugar and 1/8
teaspoon salt with whisk until well combined and yolks begin to get pale and thick. Ladle a
bit of the warm cereal-milk mixture into egg yolk mixture until combined. With rubber
spatula, scrape egg yolk mixture into cereal-milk mixture in saucepan. Return saucepan to
heat. Cook over medium-low heat, stirring constantly and making sure to scrape bottom
and side of saucepan, until pudding thickens, whisk or spoon leaves tracks on surface of
pudding, and mixture coats back of spoon.

7. Using immersion blender (preferred) or whisk, blend in 2 tablespoons butter. Cool

pudding slightly.
8. Spoon or scrape half of pudding mixture into crust. Layer banana slices over first layer of
pudding; top with remaining pudding, smoothing top. Place sheet of plastic wrap directly
onto surface of pudding. Refrigerate pie until pudding is cool and set, about 2 hours.

9. Before serving, whip 1 cup cream and the powdered sugar with electric mixer on high
speed until medium-soft peaks form. Spread over top of chilled pie.

CEREAL CRUNCH DOUGHNUTS

Prep: 40 MIN
Total: 40 MIN
Servings: 8

INGREDIENTS

Chocolate Glaze
1/ 2 cup powdered sugar
1tablespoon unsweetened baking cocoa
1tablespoon butter, melted
3to 4 teaspoons milk
Vanilla Glaze
1/ 2 cup powdered sugar
2to 3 teaspoons milk
Donuts
Oil for deep frying
1can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk or original biscuits

Topping
1cup Trix™, Reese's® Puffs® or Cocoa Puffs™ cereal

STEPS

1. In small bowl, stir chocolate glaze ingredients until smooth, adding enough milk for
desired glaze consistency. Cover; set aside. In another small bowl, stir vanilla glaze
ingredients until smooth, adding enough milk for desired glaze consistency. Cover; set
aside.

2. In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F.

3. Separate dough into 8 biscuits; cut hole in center of each. Fry biscuits and holes in hot oil
50 to 60 seconds on each side or until golden brown. Drain on paper towels.

4. Dip top of each doughnut and holes into desired glaze. Top with cereal. Serve warm.
 HOMEMADE CEREAL

Prep: 15 m
Cook: 1 h
Ready In:1 h 30 m

INGREDIENTS

 7 cups quick cooking oats

 1 cup wheat germ
 1 cup wheat bran
 1/2 cup brown sugar
 1/2 cup vegetable oil
 1/2 cup honey
 1/2 cup water

 1 tablespoon vanilla extract

 1 teaspoon ground cinnamon (optional)
 1 teaspoon ground nutmeg (optional)
 1 teaspoon salt
 1 cup chopped dates
 1 cup chopped pecans
 1 cup flaked coconut (optional)

DIRECTIONS

1. Preheat oven to 275 degrees F (135 degrees C).

2. In a large bowl, mix oats, wheat germ, and wheat bran.
3. In a medium bowl, blend brown sugar, vegetable oil, honey, and water. Mix in vanilla
extract, cinnamon, nutmeg, and salt. Stir the brown sugar mixture into the oat
mixture until evenly moist, and transfer to a large, shallow baking dish.
4. Bake 45 minutes in the preheated oven, stirring every 15 minutes, until lightly
brown. Mix dates, pecans, and coconut into the dish, and continue baking about 15
minutes. Allow to cool, and store in airtight containers.
 HONEY PEANUT GRANOLA

Prep: 15 m
Cook: 1 h
Ready In: 1 h 15 m

INGREDIENTS

 3 cups quick cooking oats

 1/2 cup chopped peanuts
 1/4 cup wheat germ
 1/3 cup honey
 1/3 cup brown sugar

 1/4 cup vegetable oil

 2 tablespoons warm water
 1/2 teaspoon salt
 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a baking sheet.
2. In a large bowl, combine oats, peanuts, and wheat germ.
3. In a separate bowl, combine honey, brown sugar, vegetable oil, water, salt, and
vanilla. Stir well; then pour into the oat mixture, and stir. Spread out on a cookie
sheet.
4. Bake for 1 hour, stirring every 15 minutes. Remove from oven, and cool before
serving.
 GINATAANG MAIS AT MALAGKIT (SWEET CORN AND GLUTINOUS RICE IN
COCONUT MILK)

Prep time: 10 mins

Cook time: 20 mins
Total time: 30 mins
Serves: 4

INGREDIENTS

 2 cups coconut cream

 2 cups coconut milk
 ½ cup glutinous rice (malagkit)
 1 cup sweet corn, chopped
 ½ to ¾ cup granulated white sugar
 1 teaspoon vanilla extract
 a pinch of salt

INSTRUCTIONS

1. Pour coconut milk and coconut cream in a cooking pot. Let it boil.
2. Once it starts to boil, add glutinous rice. Stir continously for 10 minutes.
3. Add sugar. Stir.
4. Add sweetcorn into the pot. Stir and continue to cook in low heat for 8 minutes. Note
you can cook this longer to make the corn and rice softer.
5. Add vanilla extract and salt. Stir.
6. Transfer to a serving bowl. Serve
7. Share and enjoy!
 CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)

Prep: 20 m
Cook: 30 m
Ready In: 50 m

INGREDIENTS

 2 tablespoons olive oil

 1 onion, diced
 2 cloves garlic, crushed
 1 (2 inch) piece fresh ginger, peeled and thinly sliced
 2 1/4 pounds chicken wings, split and tips discarded
 1 tablespoon fish sauce

 5 1/4 cups chicken broth

 1 cup glutinous sweet rice
 salt and pepper to taste
 1 green onion, chopped
 1 lemon, sliced (optional)
 1 teaspoon fish sauce for sprinkling, if desired (optional)

DIRECTIONS

1. Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic,
and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook
and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook
another 2 minutes.
2. Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to
a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not
sticking to the bottom of the pot. Season with salt and pepper. Garnish with the
green onion, and serve with lemon slices and additional fish sauce, if desired.
 BIBINGKA RECIPE

Prep time: 10 mins

Cook time: 35 mins
Total time: 45 mins
Serves: 3

INGREDIENTS

 1 cup rice flour

 ⅛ teaspoon salt
 2½ teaspoon baking powder
 3 tablespoons butter
 1 cup granulated sugar
 1 cup coconut milk
 ¼ cup fresh milk
 1 piece salted duck egg, sliced
 ½ cup grated cheese
 3 pieces raw eggs
 Pre-cut banana leaf

INSTRUCTIONS

1. Preheat oven to 375 degrees Fahrenheit.

2. Combine rice flour, baking powder, and salt then mix well. Set aside.
3. Cream butter then gradually put-in sugar while whisking.
4. Add the eggs then whisk until every ingredient is well incorporated.
5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
7. Arrange the pre-cut banana leaf on a cake pan or baking pan.
8. Pour the mixture on the pan.
9. Bake for 15 minutes.
10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn
the oven off).
11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn
medium brown.
12. Remove from the oven and let cool.
13. Brush with butter and sprinkle some sugar on top. You can also top this with grated
coconut.
14. Serve. Share and enjoy!
 BIKO RECIPE

Prep time10 mins

Cook time40 mins
Total time50 mins
Serves: 8

INGREDIENTS

 2 cups glutinous rice (aka sticky rice or malagkit)

 1½ cups water
 2 cups brown sugar
 4 cups coconut milk
 ½ tsp salt

INSTRUCTIONS

1. Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we
intentionally combined lesser amount of water than the usual so that the rice will not
be fully cooked)
2. While the rice is cooking, combine the coconut milk with brown sugar and salt in a
separate pot and cook in low heat until the texture becomes thick. Stir constantly.
3. Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the
cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking
until all the liquid evaporates (but do not overcook).
4. Scoop the cooked biko and place it in a serving plate then flatten the surface.
5. Share and Enjoy!
 SPECIAL LONGANISA FRIED RICE RECIPE

Prep time: 5 mins

Cook time: 30 mins
Total time: 35 mins
Serves: 4

INGREDIENTS

 4 cups cooked rice

 2 pieces longanisa
 ¾ cup frozen green peas
 ¾ cup carrot, cubed
 2 tablespoons butter
 2 eggs
 4 tablespoons cooking oil
 Salt and ground black pepper to taste

INSTRUCTIONS

1. Crack the eggs in a bowl. Beat until smooth.

2. Heat a pan and pour 3 tablespoons cooking oil.
3. When the oil gets hot, pour the beaten egg into the pan. Cook one side until done and
then flip to cook the other side. Remove the egg from the pan. Set aside.
4. Add the remaining oil in the same pan. Once the oil heats-up, add the longanisa.
Continue to cook for 5 to 7 minutes (or until the meat is fully cooked) in medium heat
while stirring once in a while.
5. Add the butter and let it melt.
6. Slide the rice into the pan. Fold until all the ingredients are well blended. Cook for 3
minutes.
7. Press the tip of the spatula towards the egg on the plate to slice it initially. Add the egg
into the pan. Continue to stir fry for 1 minute.
8. Put the green peas and carrots in. Cook for 3 to 5 minutes
9. Add salt and pepper to taste. Stir and make sure that all ingredients are well
incorporated.
10. Transfer to a serving bowl. Serve.
11. Share and enjoy!
 SUMAN SA IBOS RECIPE

Prep time15 mins

Cook time60 mins
Total time1 hour 15 mins
Serves: 4

INGREDIENTS

 4 cups glutinous rice

 1¼ tablespoons sea salt
 2¼ cups coconut milk
 1 cup water

INSTRUCTIONS

1. Make the buri container by swirling the buri leaves on a mold that is about 1½ inches
in width. Lock the cylindrical leaf container that you made to prevent the leaf from
swirling back.
2. Wash the rice and then place in a large bowl.
3. Pour-in water. Let the rice absorb the water.
4. Pour-in the coconut milk and then add the salt. Gently mix and let stand for 10
minutes.
5. Scoop the mixture to the buri container and then seal. Set aside.
6. Arrange the suman in a large cooking pot. Pour-in about a quart of water. Let boil.
7. Adjust the heat to low-medium and let the suman cook for 60 to 90 minutes.
8. Remove from the cooking pot. Let the temperature cool down.
9. Serve with ripe mangoes on the side. Share and enjoy!
 BIBINGKANG GALAPONG

Prep time: 10 mins

Cook time: 35 mins
Total time: 45 mins
Serves: 5

INGREDIENTS

 ¼ cup glutinous rice (malagkit)

 ½ cup Jasmine rice
 1½ cup water
 1¼ cup coconut cream (kakang gata)
 3 eggs
 ¾ cup granulated white sugar
 3 teaspoons baking powder
 5 tablespoons butter, melted
 ¼ cup grated cheddar cheese
 ½ teaspoon salt

INSTRUCTIONS

1. Preheat oven to 370F (188C).

2. Combine glutinous and Jasmine rice in a bowl. Pour water into it and let it soak
overnight.
3. Drain remaining water. Pour the soaked rice into a food processor and add coconut
cream. Cover and turn the unit on. Continue until the mixure becomes smooth.
4. Add eggs, salt, sugar, baking powder, and 4 tablespoons of melted butter. Cover and
activate the food processor for 1 to 2 minutes or until all the ingredients are well
blended.
5. Line a clean piece of pre-cut fresh banana leaf over a round baking pan (9" diameter).
Pour the mixture into the pan. Bake in the oven for 35 minutes.
6. Remove from the oven and let it cool down. Transfer to a plate. Brush the remaining
butter on top and sprinkle with grated cheddar cheese (you can also use shredded
coconut).
7. Serve with a cup of coffee. Share and enjoy!
 CHOCOLATE BIKO RECIPE

Prep time5 mins

Cook time30 mins
Total time35 mins
Serves: 2

INGREDIENTS

 ¾ cup glutinous rice

 2 pieces cacao tablea
 2 ½ cups coconut milk
 ¾ cup brown sugar
 a pinch of salt

INSTRUCTIONS

1. Pour coconut milk in a pot. Bring to a boil.

2. Add the tablea. Stir until it dissolves completely.
3. Add the rice, sugar, and salt. Stir and cover. Continue to cook in low to medium heat
until the rice absorbs half of the liquid.
4. Stir the mixture making sure that no rice sticks on the pot (this will require a little
effort). Continue to cook until the liquid is completely absorbed. Note: you may add
more coconut milk or water when the liquid starts to dry out and the rice is not
completely done yet.
5. Arrange in a greased baking dish. Let it cool down and serve.
6. Share and enjoy!