Baked Rigatoni

You will need...

• 1 box (1 lb.) Rigatoni
• 1 lb. Italian Sausage
• 1 yellow onion, minced
• 1 small box of fresh mushrooms, sliced
• 1 jar Prego chunky garden Italian Sauce (24 oz.)
• 1 small can Diced Tomato
• 1 small can Tomato Paste
• 1/2 cup sugar (add more sugar if you like it sweeter)
• 2 Tbsp. Soy Sauce
• Salt and ground black pepper to your taste
• 1 bag (16 oz.) shredded cheese, Italian mix
• 1/3 cup Parmesan Cheese

Make it...

1. Cook Rigatoni in a large pot as the cooking direction on the box. Remove from the heat when it is 80% cooked and drain the water. Pour in a 9x13 inch baking pan. Don't raise with cold water.
2. In another big pot, cook yellow onion and sausage with 1 Tbsp. cooking oil on high heat. Add mushrooms after sausage is fully cooked. Then add Italian sauce, diced tomato, tomato paste, sugar, soy sauce, salt and pepper together, bring to boil. Turn down the heat to low and simmer for 20-30 minutes.
3. Pour the meat sauce over the cooked Rigatoni and mix together. Sprinkle shredded Italian cheese mix over pasta, then sprinkle Parmesan cheese over the top.
4. Bake in the preheated oven at 350 degrees F, for 20-30 minutes until the cheeses are melted.

Cheesy Roast Beef Egg Rolls

You will need...

• 1 package of Black Pepper Roast Beef for sandwich, sliced to stripes (about 8 oz.)
• 1 Package of shredded sharp cheese
• 1 pkg. Spring roll wrappers (about 25 pcs.)
• 1 egg york
• Cooking oil for deep fry

Make it...

1. Place about 2 Tbsp. beef strips and 1 Tbsp. shredded sharp cheese along one corner of spring roll wrapper. Shape into about 2-inch stick. Roll tightly, folding in wrapper ends while rolling. Brush edges lightly with egg york to seal the egg roll closed. Repeat with remaining filling.
2. Heat the oil in a deep fry pan on high until hot, then turn down to medium. Fry in deep hot oil until golden brown.
3. Serve with sweet and sour sauce that can be bought from grocery stores, or dip in melted cheese.

Pork and Beef Lumpia/Egg Rolls

You will need...

Filling ingredients:

• 1 pound ground beef
• 1 pound ground pork
• 4 green onions, minced
• 1 medium carrot, shredded
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1 tsp. salt
• 1/2 tsp. ground black pepper

 Also need...

• 2 packages of spring roll wrappers (25 pcs per pkg.), at room temperature
• 1 egg york (for seal the edge when wrapping)
• Cooking Oil for fry

Make it...

1. In a medium mixing bowl, mix all above filling ingredients with a fork or chopstick until well mixed.
2. Spoon about 1½-2 tablespoons meat mixture to place along one corner of spring roll wrapper. Shape into about 2-inch stick. Roll tightly, folding in wrapper ends while rolling. Brush edges lightly with egg york to seal the Lumpia closed. Repeat with remaining filling.
3. Heat the oil in a deep fry pan on high until hot, then turn down to medium. Fry in deep hot oil until golden brown and meat is cooked inside.
4. Serve with sweet and sour sauce that can be bought from grocery stores.

Makes about 40-45 pcs lumpias/egg rolls.

For healthy cooking:
Place lumpia on a cooking sheet, spray with no-stick cooking oil. Bake at 325 degree F until both sides turn golden brown. Flip once if necessary. It's about 25-30 minutes. They turn out as juicy as the fried ones, but less oil.

Spam Musubi

You will need...

• 4-6 cups cooked Asian brand rice or sushi rice
• 1 can Turkey Spam
• 8 sheets Nori for Sushi
• 1 Tbsp. cooking oil
• 1 Tbsp. soy sauce
• 1 Tbsp. Sugar

Make it...

1. Cut Turkey Spam into stripes.
2. Heat 1 Tbsp. cooking oil in a medium sauce pan on medium heat. Lightly brown the spam, add soy sauce and sugar. Cook until the sauce deduced and thick. Cool.
3. Place 1 sheet Nori on a sushi mat with the shiny side down. Spread 1 cup cooked rice on the Nori, place 4 to 6 stripes of spam on the rice. Roll it up like making sushi. Seal the end with few rice.
4. Cut into the pics. as you desire.

Strawberry Mousse Cake

Ingredients make two round 8-inch cakes.

For cake layer:

• 1 box Duncan Hines Strawberry Cake Mix
• 2 Eggs
• 8 oz. Sour Cream
• 1/4 cup vegetable oil
• 1/2 cup hot water

For Mousse Layer:

• 1 package of unflavored gelatin
• 2 Tbsp. cold water
• 1 bag (16 oz.) White chocolate chips, about 2 cups
• 2 1/2 cups Heavy whipping cream
• 1/4 cup sugar
• Pinch of salt

For Jelly Layer:

• 1 small box of strawberry Jell-O

Directions:

For cake layer:

1. Place parchment papers on the bottom of two 8-inch non-stick springform pans. Lightly spray with no-stick oil for easy removal later. Preheat oven to 350 degrees F.
2. Whisk the cake mix, eggs, oil, sour cream and hot water together with an electric mixer at medium speed, until just blend.
3. Pour the mixture into two prepared springform pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean from the center of the cake. Cool.

For Mousse layer:

1. In a medium microwaveable bowl, sprinkle getatin over 2 Tbsp. cold water and set for few minutes until bloom.
2. Add 1 cup of heavy whipping cream and heat in the microwave for 2 minutes.
3. Pour 1 bag of white chocolate chips in the hot cream mixture. Stir until melted. Microwave a minute more if necessary. Set aside to cool.
4. In another medium bowl, mix 1 1/2 cup heavy whipping cream, 1/4 cup sugar and pinch of salt together. Whisk with an electric mixer on high until peak form and no streaks. Fold the whipped cream 1/3 at a time into the cooled white chocolate mixture, until well blend.
5. Pour the mousse over the cooled cakes. Refrigerator for about an hour until the mousse is set. 

For Jelly layer:
Follow the instructions on the jell-O box to make the strawberry jelly and cool. Pour over the mousse cakes and refrigerator at least two hours, or overnight.

Optional: Top with white chocolate crumbs, coco powder and strawberries as you desire.

 

Green Tea Cheesecake Cookie Cups

Ingredients:

• 1 package of Pillsbury Ready-to-Bake Sugar Cookies (24 cookies)
• 2 packages of Cream Cheese, 8 oz. each, soften
• 3/4 cup sugar
• 2 Eggs
• 1 Egg white
• 2 Tbsp Green Tea Powder (can be purchased from Asian Grocery Stores)
• 1 drop Green food color

1. Preheat over at 325 degrees F.
2. Line 24 cupcake liners in muffin baking pans. Lightly spray with no-stick cooking oil. Shape and press the raw cookie doughs to fix the bottom of the cupcake liners.
3. In a medium mixing bowl, whisk cream cheese and sugar with an electric until fluffy.
4. Add one egg at a time, beat until well blend. Then, add green tea powder and food color, mix until just blend. Spoon the mixture over the cookie doughs in the muffin cups.
5. Bake in the preheated oven about 20 minutes. Turn off the oven and leave the cheesecake cups cool in the oven while making the toppings.

 You can use your favorite toppings. I made this Black Sesame Yogurt topping that give this cheesecake cups more Asian twist. Here is the recipe:

Black Sesame Yogurt Cream Cheese Toppping:

• 1 (8 oz.) Cream Cheese, soften
• 1/2 stick butter (4 Tbsp.), soften
• 1 cup powdered sugar
• 1 can (16 oz.) vanilla yogurt
• 1 Tbsp. Black Sesame paste powder (can be purchased from Asian grocery stores)

In a medium mixing bowl, whisk cream cheese, butter and sugar together until blend. Beat in yogurt and sesame powder. Mix until well blend.

Decorate cheesecake cookie cups with the toppings. Refrigerator for a couple of hours or overnight.

Green Tea Cheesecake

Crust:

• 12 Chocolate sandwich cookies, crushed.
• 4 Tbsp. Butter or margarine, melted.

Combine above ingredients and press onto the bottom of 8x8 pan. Chill in the refrigerator while preparing the next layer.

Cheesecake layer:

• 2 (8 oz.) packages Cream Cheese, soften
• 1 can (14 oz.) sweetened condensed milk
• 1/4 cup green tea, chilled
• 2 eggs
• 1 egg white

In a medium bowl, beat cream cheese with an electric mixture until light and fluffy. Gradually beat in condensed milk. Add green tea and mix well. Add eggs and eggs white, beat on low until just combined. Pour over the cookie crust.

Preheat oven to 300 degrees F. Bake with water bath (place a pan of water on the lower shelf below the cheesecake pan) for 45-50 minutes. Cool while making the topping.

Topping:

• 1 package of unflavored gelatin
• 1 cup white chocolate chips
• 1 1/2 cup heavy cream

In a small saucepan. sprinkle gelatin over 1/2 cup cold heavy cream. Set for few minutes until bloom. Heat gelatin mix to boil until gelatin melted. Remove from the heat. Place white chocolate chips in a medium bowl. Pour hot gelatin mixture over the white chocolate chips. Stir until chips melted.
Whisk remain 1 cup heavy cream with an electric mixer on high until soft peak form. Fold into chocolate mixture 1/3 at a time until smooth. Spoon over the cheesecake. Refrigerator at least 2-3 hours.

Chocolate Mousse Cheesecake on Cake

This is a rich 3-in-1 dessert:

• chocolate cake
• chocolate cheesecake
• white chocolate mousse

If you don't want this dessert too rich, you may choose reduced fat ingredients. It will still taste great!

Cake Layer (bottom layer)
Ingredients:

• 1 pkg. of Betty Crocker Milk chocolate cake mix (you may choose other kinds of chocolate cake mix, such as Devil's Food, German Chocolate or Dark Chocolate cake mix)
• 1 3/4 cups Sour Cream
• 2 Eggs
• 1/4 cup vegetable oil
• 1/2 cup coffee (any flavor) 

1. Preheat over to 350 degrees F. Spray no-stick oil on the bottom and sides of a 9-inch springfrom pan. Line the bottom of the pan with a parchment paper for easy removal later.
2. Mix all above ingredients with a electric mixer until well blend.
3. Pour the mixture in the pan and bake for 30 minutes. Cool (not necessary cool completely). 

Chocolate Cheesecake Layer ( middle layer)

Ingredients:

• 2 blocks of Cream Cheese (8 oz. each), at room temperature
• 1/2 cup sugar
• 1 egg
• 1/2 cup chocolate chips
• 1 1/2 cups heavy cream
• 1 Tbsp. sugar
• pinch of salt 

1. Melt the chocolate chips and 1/2 cup heavy cream in a heatproof bowl set over simmering water. Stir until smooth. Once melted, remove from the heat and let cool slightly, about 2-5 minutes.
2. With a electric mixer, whip the cream, 1 Tbsp. sugar and pinch of salt on medium speed until the mixture begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds.
3. Beat cream cheese and sugar with a electric mixer until smooth. Add 1 egg, mix well.
4. Fold in whipped cream 1/3 at a time until no streaks remain.
5. Pour the chocolate Cream Cheese mixture into the springform pan over the cooled cake. Tap gently on the counter few times to remove air bubbles. Gently smooth the top with a spatula.
6. Bake at 325 degrees F for 30 minutes or until the center is set. Remove from oven and Cool completely. 

White Chocolate Mousse Layer (Top Layer)

Ingredients:

• 1 package of unflavored gelatin
• 1 cup white chocolate chips
• 1 1/2 cups heavy cream 

1. Sprinkle the gelatin over 1/2 cup heavy cream in a medium heatproof bowl. Let stand at least 5 minutes to soften. Add white chocolate chips. Melt the chocolate chips and gelatin over double boiler. Whisk until the mixture is smooth. Remove from the heat. Cool to room temperature.
2. Using a electric mixer, whip the remaining 1 cup heavy cream to soft peaks form when the whisk is lifted.
3. Fold the whipped cream to the white chocolate mixture until no streaks remain.
4. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula.
5. Chill the cake in the refrigerator at least 2 hours.  

Optional: Sprinkle with cocoa powder or chocolate fudge topping before serving.

Green Tea Yogurt Mousse Cake

For Cake
Ingredients:

• 1 package of Yellow Cake Mix
• 1 3/4 cup Sour Cream
• 2 Eggs
• 1/4 cup oil
• 1/2 cup Green Tea
• 4 drops of green food color

1. Preheat over to 350 degrees F. Spray 9x13 pan with no-stick oil.
2. Mix all above ingredients with an electric mixer on medium speed until well mixed.
3. Pour in the prepared pan and bake 25-30 minutes. Set aside, cool.

For Green Tea Yogurt Mousse
Ingredients:

• 1 package of plain gelatin
• 3 Tbsp. water
• 1/4 cup powder sugar or sugar
• 2 Tbsp. Black Sesame Paste (can be bought from Asian grocery store)
• 6-8 oz. vanilla yogurt
• 1 1/3  cup heavy cream

1. In a heatproof bowl, sprinkle gelatin over water and set aside for about 5 minutes. Add 1/3 cup heavy cream and sugar, heat over a double boiler until sugar and gelatin melt. Remove from the heat, add black sesame paste until mixture well blend. Set aside and cool. Add yogurt to the cooled mixture and mix well. 
2. Meanwhile, in a medium bowl, whisk remain 1 cup heavy cream on high speed until spring form peak. Fold whipped cream to the yogurt mixture with a plastic spatula until well blend.

Decorate the cake with the mousse mixture. Cool in the refrigerator for 2-3 hours before serving.

Chocolate Mousse Cake

Cake Layer (bottom layer)

Ingredients:

• 1 pkg. of chocolate cake mix (I like milk chocolate)
• 1 can Sour Cream, 16 oz. or 8 oz.(cake will be fluffy with less sour cream)
• 2 Eggs
• 1/4 cup vegetable oil
• 1/2 cup coffee (any flavor)

1. Preheat over to 350 degrees F. Spray no-stick oil on the bottom and sides of a 13x9-inch pan. Line the bottom of the pan with a parchment paper for easy removal later.
2. Mix all above ingredients with a electric mixer until well blend.
3. Pour the mixture in the pan and bake for 25-30 minutes or until a toothpick comes out clean from the center of the cake.
4. Set aside until cool completely.

Milk Chocolate Mousse Layer ( middle layer)

Ingredients:

• 2 Tbsp. cocoa powder
• 4Tbsp. hot water
• 1 tsp. Gelatin
• 1 Tbsp. cold water
• 1 cup milk chocolate chips
• 1 1/2 cups heavy cream
• 1 Tbsp. sugar
• pinch of salt 

1. Sprinkle gelatin over 1 Tbsp. cold water, set for few minutes. Then add 4 Tbsp. hot water, stir until gelatin melted. Whisk together the cocoa powder and hot gelatin water mixture in a small bowl; set aside.
2. Melt the chocolate chips in the microwave for total of 1 minute(30 seconds at a time). Stir until smooth. Whisk in cooca powder mixture until smooth.
3. With a electric mixer, whip the cream, sugar and salt on medium speed until the mixture begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds.
4. Fold in whipped cream 1/3 at a time until no streaks remain.
5. Pour the chocolate mousse into the pan over the cooled cake. Tap gently on the counter few times to remove air bubbles.
6. Gently smooth the top with a spatula. Refrigerate for at least 15 minutes while prepare the top layer.

White Chocolate Mousse Layer (Top Layer)

Ingredients:

• 1 tsp. gelatin
• 1 Tbsp. water
• 1 cup white chocolate chips
• 1 1/2 cups heavy cream

1. Sprinkle the gelatin over the water in a small bowl. Let stand at least 5 minutes to soften.
2. Place white chocolate chips in a medium bowl. Bring 1/2 cup of heavy cream to a boil in a small saucepan. Remove the pan from the heat, add gelatin mixture and stir until dissolved.
3. Pour the hot cream mixture over the white chocolate chips. Let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature.
4. Using a electric mixer, whip the remaining 1 cup heavy cream to soft peaks form when the whisk is lifted. Fold the whipped cream to the white chocolate mixture until no streaks remain.
5. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula.
6. Chill the cake in the freezer at least 2 hours.

Optional: Sprinkle with cocoa powder or chocolate fudge topping before serving.

This is the kind of cake that you just cannot stop eating until all gone. Soooooo GOOOOOOD! ,

Cranberry Gumdrops

Mostly adopted from http://www.tasteofhome.com/.
 
Ingredients Directions

• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 can (16 ounce) jellied cranberry sauce
• 2 cups sugar, divided
• 3 packages (3 ounces each) raspberry gelatin

• In a saucepan, sprinkle unflavored gelatin over water; let stand for 2 minutes to soften. Add cranberry sauce and 1 cup of sugar; cook over low heat until sauce is melted and sugar is dissolved, about 10 minutes. Whisk until smooth.
• Remove from the heat and add raspberry gelatin; stir until completely dissolved, about 3 minutes. Pour into an 8-in. square dish coated with cooking spray. (Or use Ice cube trays). Refrigerate about 30 minutes or until set.


• Cut into 1-in. squares; roll in remaining sugar.

Libby's Pumpkin Bread

Mostly adopted from Libby's Recipe. It's the BEST pumpkin bread! Great with milk or coffee in the morning. Love it!

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice or Grapefruit juice
• 1 cup dried cranberries or raisins.

Directions

PREHEAT oven to 325° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 45 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

Cream Cheese Filling (optional):

• 1 package (8 oz.) cream cheese, soften
• 1/2 cup sugar
• 1 tsp. vanilla

Beat about ingredients in a medium mixing bowl until smooth. After pour half of pumpkin mixture in the loaf pans, spoon the cream cheese mixture evenly on the center of pumpkin mixture. Then cover with the rest of pumpkin mixture. Bake as directions above and cool in the refrigerator before slice the bread.

Sweet Soy Sauce Dressing

Ingredients:

• 2 Tbsp. Soy Sauce
• 1 Tbsp. Sugar
• 1 Tbsp. Honey
• 1 Tbsp. Sesame Oil
• 2 Tbsp. Olive Oil (Cold pressed is better for Salad)
• 2 tsp. Lemon Juice
• 1 tsp. Garlic Powder
• Pinch of salt and black pepper to your taste

Mix all ingredients together with a fork or with a blender, until sugar dissolved. Pour over your favorite salad mix and toss until mix well. Enjoy!

My favorite salad mix for this dressing:

• Leafy: roman lettuce, head lettuce, kale, even heart of napa cabbage. Chop to bite size as you like.
• Colorful: Shredded carrot, cranberry or raisins, (or yellow bell pepper, just a little for the pretty color).
• Flavorful: cilantro, chopped fresh garlic (they are the MUST add-on items for my salad)
• Crunchy: crushed cracker, shredded fresh bell pepper, or bacon bites, bean spouts, celery, apple and pear.

There are really no rules for the salad mix, You can use anything you like. When I need to make a quick dish, I just use what I have in my refrigerator. I also use add this salad to the Pita bread for a quick snack. They all taste great because of this dressing!

 

Azuki Bean-Coffee Jello

• 4 packages unflavored Gelatin
• 1 cup of hot water

Mix together and set aside.

• 3 cups Brewed Coffee
• 2 tsp. Sugar
• 1 can condensed milk
• 1 can Tsubushian Bean (18 oz. can, Red Bean Paste)
• Mix together in order well.

Combine both mixtures and mix well. Spray a 9x13 pan or 8x8 pan with no-stick oil spray, or lay plastic sarong in the pan. Pour in mixture and place in the refrigerator for a couple of hour or overnight, until set.

Mochi Cakes 冰皮月饼

You can call them Chinese snow-skin mooncakes. It's not cheap to buy a mooncake mold and it's hard to find in local Asian store sometimes. I found this plastic soap mold in craft store and cost only $3.00, there are 5 small molds in one. They turn out cute and perfect size for healthy eating. You can add food colors to the wrapper mix to make colorful mochi cakes. You also can make you own favorite fillings. Many of these ingredients can be found in your local Asian stores.

Ingredients for Wrapper:

·         1/3 cup Glutinous Rice powder (also called Mochiko)

·         1/3 cup Rice powder

·         1/8 cup Wheat Starch

·         1/4 cup sugar

·         3/4 cup milk

·         1 Tbsp. cooking oil

Mix all ingredients in a metal mixing bowl until well blend. Set aside for 20 minutes.

Boil water in a saucepan, steam the wrapper mix in mixing bowl. Stir occasionally until thicken to a dough. Cool. Divide the dough to 7-8 pieces and roll to round balls.

Tips:

• You can also place the mixture in a medium ceramic bowl (easy to clean, can be used other microwaveable container), microwave with cover for 2 minutes, stir, then microwave another 1-2 minute (depending on the size of the bowl and microwave). Stir to a dough.
• It's easier to wrap the filling together when the dough is warm than cold.

Ingredients for filling:

·         1/2 cup peanut powder (or grind 1/2 cup of peanut with a coffee grinder)

·         1 package of instant black sesame paste (about 50 g, or grind 1/4 cup black sesame)

·         1/8 cup sugar

·         2 Tbsp. butter, melted

Mix all ingredients for filling together is a small mixing bowl. Make 7 balls and set aside.

1.     Dust some tapioca starch (or potato starch) on the cooking board. Flatten the wrapper; place a ball of filling in the center. Close the wrapper and roll to a smooth ball.

2.    Uses a plastic soap mold, dust tapioca starch inside the mold, shake out the extra starch. Press the mochi cake ball into the mold firmly, and then dab off the mold.

3.    Keep mochi cakes in a tight covered container. Chill about 1 hour and serve cold.

Green Tea Mochi Cakes:

• Add 1 Tbsp. of Green Tea powder to the wrapper mixture.

  

Cheesecake Mochi Cakes:

• Cut frozen cheesecake in cube (or Cheesecake Bites) and use them as fillings.

Steamed Pumpkin Bread

Wet Ingredients:

·         1 small can of Pumpkin Puree

·         2 Eggs

·         1 cup milk

·         1/4 cup cooking oil

Dry Ingredients

·         1-1 1/2 cup Sugar

·         3 cups flour

·         3 tsp Baking Powder

·         1 tsp. cinnamon

Directions:

1.     Mix all wet ingredients and 1 cup sugar in a blender. Mix well.

2.    In a medium mixing bowl, mix flour, baking powder and cinnamon. Add mixed dry ingredients with the dry ingredients until just blend.

3.    Boil water in a large steamer. Spray no-stick oil in silicone cups, or line the cupcake liners in the silicone cups. Fill the batter 3/4 full.

4.    Steam over the boiling water for 15 minutes.