The other day I was looking for something easy to whip up to add to our Sunday night barbecue. I usually make garlic knots but didn’t have any frozen bread dough. I didn’t want to make a grocery run so I hunted around the kitchen to see what I could come up with. Well, I found a box of frozen puff pastry in the freezer and some shredded cheeses. That’s when I decided I’d make Cheese Straws!
These Cheese Straws are super simple to make and require just a few ingredients. Best of all they are too yummy!
For our Sunday night barbecue I served Cheese Straws instead of dinner rolls, the family loved them. But you can have them as a snack too! Because they’re made with puff pastry they’re light, buttery, and flaky!
Here’s how you make them!
makes 16 pieces
Pre-Heat over to 425°
1 Pkg. Frozen Puff Pastry sheets Thawed- each package comes with 2 sheets
1/2 Cup Melted Butter
1 Tbs. Garlic Powder
1/2 Cup Shredded Cheddar Cheese
1/3 Cup Shredded Parmesan Cheese
1 Egg Beaten
Melt butter and stir in Garlic Powder
Toss together cheeses
Unfold one sheet of puff pastry and brush with butter mixture
Evenly distribute 1/4 of cheese mixture on half of the pastry sheet
Fold pastry sheet in half over the cheese and brush with butter
Evenly distribute another 1/4 of cheese mixture on the top – lightly press cheese into the pastry dough to keep it in place
Using a sharp knife or pizza cutter cut the pastry sheet into 8 strips
Take the first strip in twist it a couple of times
Place twisted strip on parchment covered baking sheet
Repeat with the rest of the strips
Repeat this whole process with the other sheet of puff pastry
Brush beaten egg over all the strips°
Place twists in the PRE-HEATED oven and bake for about 20-25 minutes or until golden brown.
Panutsa, or also called as “Peanut Brittle” in English Dialect, is a delicacy that is a favorite in the Batangas region of Philippines. It is usually sold in stalls around Batangas and in buses for inbound or outbound trips to the province.
Panusta is very easy to prepare and to cook, even a 5 year old child can cook it. With its very simple ingredients and procedures, you will never imagine that this is a very mouth-watering treat for your family and friends.
This is my version of Panutsa (Peanut Brittle) Recipe, Enjoy!
1 cup peanuts, pealed
1 tsp. baking soda
2 tbsp. butter, softened
½ cup corn syrup
1 cup granulated white sugar
¼ cup water
¼ tsp. salt
Grease a baking tray/cookie sheet then set aside.
Heat a saucepan over medium heat, then put-in corn syrup, sugar, water, and salt then stir and bring to a boil. Add peanuts and stir.
Measure the temperature until it reaches 290 degrees Fahrenheit using a candy thermometer, lower down the heat to avoid the sugar and peanuts from being burnt.
Turn-off heat and put-in the butter and baking soda and stir thoroughly.
Pour the mixture on the greased baking tray then arrange then allow the mixture to completely cool.
Remove the mixture from the tray and cut into desired sizes.
Chicken Marsala is one of my favorite dishes; my family loves it too!
Chicken Marsala is actually an Italian-American dish. It’s a variation of Italian scaloppina dishes which has many variations. Chicken Marsala is a savory dish made with chicken breasts, mushrooms, and sweet Marsala wine; some recipes call for cream to produce a creamy sauce for the chicken. Still others require the chicken breasts lightly battered and fried and requires a bit more time to prepare.
I love all versions of Chicken Marsala, but sometimes time doesn’t permit me to cook the battered version. Those days I turn to this Easy Chicken Marsala recipe that takes less than a half hour to make. It’s easy and delicious. Served over pasta or with mashed potatoes it makes an easy meal. I like to serve it with a tossed salad to complete the meal.
Here’s my Easy Chicken Marsala recipe! It easily feeds 6!
5 Boneless Skinless chicken breast cut in half horizontally
1 Basket mushrooms washed and quartered
1 Tbs. Chopped Garlic
2 Tbs. Butter
1/4 Cup Olive Oil
1 Cup Marsala Wine
1 Cup Chicken Broth
1 Cup Heavy Whipping Cream
1 Tbs. Chopped Parsley
Using the flat part of a kitchen mallet pound chicken slices into 1/4″ thin pieces
In a large skillet heat oil and melt 1 Tbs. Butter in the oil
Add chicken to skillet
Cook each side about 4 minutes or until chicken is cooked thru
Remove chicken from skillet and set aside
Add remaining butter to skillet and melt
Sauté garlic in skillet until it turns slightly brown
Add mushrooms and cook until mushrooms are tender
Add Marsala wine and chicken broth
Cook about 3 minutes
Stir in heavy whipping cream and simmer over medium low heat about 2 minutes
Crema de Fruta is another popular Filipino dessert that usually consists of sponge cake topped in succeeding layers of custard cream, fruits and gelatine. This dessert is usually served during Holidays like Christmas, New Year’s Eve, Festival, Birthdays and Etc.
It’s a delicious recipe that leaves no leftovers during celebrations and still makes your crave for more and more. Today I will give you my version of Crema de Fruta Filipino Style Recipe. Enjoy!
1 large can fruit cocktail, 30 ++ ounces
2 tbsp. unflavored gelatin
4 cups milk
8 pcs. egg yolks
1 tsp. baking powder
⅓ cup butter
1½ cup flour
1½ tsp. vanilla extract
1¾ cups sugar
2¼ cups water
Sponge Cake Procedure:
Sift the baking powder and 1 cup flour using a flour sifter. Set aside
Add the 4 egg yolks in a mixing bowl and then beat until the texture becomes thick.
Add-in ½ cup sugar gradually while beating the eggs.
Slowly add the sifted flour and baking powder mixture then mix the ingredients thoroughly.
Combine the 1 cup milk, butter, and vanilla extract in a pan and cook until butter melts.
Pour the cooked mixture milk, butter, vanilla extract into the mixing bowl and mix with the existing concoction until evenly distributed.
Preheat the oven at 350 degrees Fahrenheit.
Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready.
Heat a saucepan and placing ¼ cup sugar.
Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes.
Pour the simple syrup on top of the sponge cake and then spread using a brush.
Combine ½ cup flour, 1 cup sugar, and 3 cups milk in a pan then cook while stirring until the mixture thickens.
Add half of the cooked mixture on the bowl where the 4 egg yolks are placed, then mix well.
Put everything back in the saucepan with the rest of the ingredients.
Mix until texture is thick enough “this is now the custard”.
Apply the layer of custard evenly on top of the Sponge cake.
Drain the liquid concentrate from the fruit cocktail and set aside.
Arrange all the fruits on top of the custard layer.
Make sure to place them evenly.
Dilute the gelatin in 2 cups of water.
Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil.
Immediately after boiling, turn off the heat, let cool down until temperature is a little above normal for a room temperature.
Pour the gelatin mixture on top of the fruit cocktail layer.