No Bake Layered Blueberry Strawberry Cheesecake






I brought this to our 2000 Hail Mary Prayer Group on the first Saturday this month and although I had to leave early to get some sleep for work, they said that it looks like the Filipino “Sapin-Sapin” and tastes better than the No-Bake Blueberry Cheesecake that I brought the other day. I really appreciated the feedback I received to improve the recipe. It will take two to three days of preparation and setting of the gelatine before it will be ready, but it’s worth the wait!



2/3 cup quick-cooking oat meal

2/3 cup flour

2 tbsp. Domino light brown cane sugar

2 tbsp. walnuts (finely chopped)

1/4 cup butter

2 of 8 oz. Philadelphia cream cheese

1 tsp. lemon juice

1/2 cup confectioner’s sugar

4 envelopes Knox (unflavored gelatine)

1 cup heavy cream

1 tsp. vanilla extract

2 cups frozen Nature’s Touch Organic Wild Blueberries (glass freezer section in Costco)

1/4 cup granulated sugar

1/4 cup honey

2 boxes of strawberry flavored gelatine



1. In a medium mixing bowl, stir together the flour, oatmeal, brown sugar, and walnuts until well blended. Add the butter until lightly mixed, then with your clean hands, mix it all until it resembles coarse crumbs. Press the crumbs into the bottom of a spring form pan. Set inside the refrigerator.

2. Thaw out the frozen blueberries and boil in a wide shallow pan and when it simmers, turn down the heat and stir  1/4 cup sugar and 1/4 cup honey, when it starts to thicken, mash with potato masher, turn off the heat and set aside.

3. In a huge mixing bowl, beat with an electric mixer 2 packages of cream cheese then add 1 tsp. vanilla and 1 tsp of lemon juice and confectioner’s sugar until well blended. Set aside.

4. In a smaller pot whisk in 2 envelopes of unflavored gelatine with 1 cup boiling water until dissolved. Pour in 1 cup of iced water to break the boiling temperature then once lukewarm, add 1/2 cup of heavy cream and stir well. Pour this gelatine mixture into blueberry mixture, stir fast and very well before finally adding to the cream cheese mixture.

5. Pour the combined mixture into the crumb-lined springform pan, making sure that the the lock is secured on the side before pouring this mixture or  the mixture will run out on the bottom of the pan. Cover with saran plastic wrap and refrigerate overnight.

6. The next day, check out if the bottom layer has set and hardens very well. In a smaller pot, boil 1 cup water and whisk 2 small boxes of strawberry flavored powder gelatine until dissolves very well. Pour 1 cup iced cold water until it becomes lukewarm before adding the 1/2 cup heavy cream. Pour this mixture on top of the already set blueberry cheesecake.

7. Cover with plastic wrap and refrigerate overnight and it will be ready for its presentation as early as morning or afternoon.

8. On its final day of presentation, place the springform pan on top of a footed cake plate.

9. Run a knife all around the side of the cheesecake, then open the lock on the side to loosen the cake and carefully remove the round molder of the pan and voila! You have a beautiful glistening Strawberry Cheesecake !



As always, enjoy this one of a kind, no bake cheesecake.

-Peaches, Masarap!


Reminiscing 2016 & Positively Riding the Year 2017


image.pngSo many of you to thank from the bottom of my heart, concentrated on getting well from the Christmas weeks of 2016. I apologize for not messaging each and everyone of you as I lead a very busy RN life ( we cannot use cellphone while working unless we’re  on break ) so this is my way of thanking and acknowledging each one of you in one page, hoping that you all won’t mind.

By the way, I am now settling in my new unit, I am happier and I am just so thankful and grateful for everyone and everything I have, so very grateful to the persons who made it possible. I am more forgiving and more generous with people I meet and I tried my best to continue taking  care of my patients to the best of my ability. Also trying to get passed through all my disappointments, frustrations and anger towards people who made my life miserable the past year. I continue to pray for them and trying to forgive them. Trying not to be sensitive to people who think that they are perfect, nobody can be perfect, only God is perfect!

This food blog makes me de-stress and makes me happier, doing what I love to do best,not a forced chore but my undying passion. Baring myself and all, I really appreciate all of you liking, commenting and acknowledging my effort. My sons gave me a new camera as their Christmas gift but I still haven’t got the time to experiment on it. Let’s see the difference when I start using it. I am very comfortable with my iPad and its super-easy touch keyboard for now. Let’s see what happens this coming year. I am already visualizing the coming summertime and the month of June for us to sponsor the 2000 Hail Mary prayer in our humble garden, more new members coming from different states mentioning this, all of the people I gave the sacramentals to, were very happy receiving them (remember the braided yarn bracelets I made for my friends for their Europe pilgrimage?).I wish I could go there too and visit Venice and the Eiffel Tower, Our lady of France, Our lady of Fatima in Lisbon Portugal, Padua and more! By the way, let me stop right there and start my thank you list……

THANK YOU’s to the FF: Andrea Giang | Cooking with a Wallflower, Elliebleu, wishtodish, and ellisnelson for liking the Swedish Veggie Balls with Avocado, Sweet Pickled Ginger and Wasabi sauce.

THANK YOU’s to the FF: Shellysopinion for liking the Crunchy Banana Cake Slices.

THANK YOU’s to the FF: kirilson for liking the Open Face  Corned Beef Omelette.

THANK YOU’s to the FF: Andrea Giang | Cooking with a Wallflower and buying seafood for liking the Salmon Scrap Cakes.

THANK YOU’s to the FF: itsabakerslife, umilailasjourney, CookingWithoutLimits, Trina and Tina, thestaticfoodbin, Tammy Twinkle, Andrea Giang (Cooking with a Wallflower) and to Angie | Fiesta Day.Thank  you’s to the  Pretty Nandini (Goan Imports) and to my dear Constance@LiveEatCreate. Hi, there you two! Thank you all for liking Chocolatey, Orangey Banana Cake Squares.

THANK YOU’s to the FF: itsgoingtotakeayear, Trina and Tina, Cookingwithoutlimits and Andrea Giang |Cooking with a Wallflower for liking the Not So Sweet Banana Mini Cakes.

THANK YOU’s to the FF: Blair (The Shameful Sheep), shellysopinion, Andrea Giang (Cooking with a Wallflower), foodbymama, Ali’s itsy bitsy bites, wishtodish and last but no mean least, Chef Gustavo Pasquini for liking the Swedish Meatballs in Spaghetti Nests.

THANK YOU’s to the FF: AverageSouthAfrican, Rachel, naammkyarakhahai, Sumith with his Keralas Creative Kitchen,  umilailasjourney and RoxyMoto for liking the Vegetable Frittata.

THANK YOU’s to the FF: cookingwithoutlimits, stargazer (space lover and writer), Elle, and shellysopinion for liking Rich’s Two-Ingredient Chicken.

THANK YOU to shellysopinion for liking the Crunchy Banana Cake Slices.

THJANK YOU to Thattgirl,DimitriousFan and shellysopinion for liking my Happiest, Peaceful, and Bountiful New Year Greetings to Everyone.

THANK YOU’s to the FF: humanity 777, cookingwithoutlimits, becomebetty, Pompette, shellysopinion and forever for liking the Red Curried Seafood Asparagus.

THANK YOU’s to the FF: Cookingwithoutlimits, BeaFreitas, elliebleu and the homemakerslife for liking the Non-Saucy Shrimp and Turkey Whole Grain Spaghetti.

THANK YOU’s to the FF: cookingwithoutlimits, icecreammagazine, havau 22, becomebetty, my dear Constance@LiveEatCreate, cooking flip, and shellysopinion for liking the Soured Pompano.

THANK YOU’s to the FF: icecreammagazine, Charisma, Trina and Tina, Blogtastic Food, Pompette for liking the No Bake Blueberry Cheesecake.

THANK YOU’s to the FF: cookingwithoutlimits and DimitriousFan for liking the Homemade Blueberry Jelly Jam.

THANK YOU’s to the FF: Traveller DAVE and letembracechaos for liking the Impromptu Organic Pizza.

THANK YOU’s to the FF: cookingwithoutlimits, Sumith, Andrea Giang, Briconann ( By the way, you look like Rihanna ), shellysopinion, RoxyMoto and dineANDrhyme for liking the Quick and Easy Beef Soup Stew

THANK You to all my FB friends, classmates, town mates and acquaintances.who visit my food blog via Facebook. Thank you WordPress and Facebook.

THANK YOU’s to the FF: buyingseafood, my dear Constance@LiveEatCreate, smartvegrecipe, said-simply, aho, leahwskitchen, humanity 777,Edge of Humanity Magazine, koolkosherkitchen, beautybeyondbones, trzesniewkinator, Faithrises, fravitch, kirilson, lifelessonswithlucy, pat@alldayieat, Hsiaoping, sellcollective, myriad, heyhunnyy, Spankonit, mypassengerdiaries, naammekyarakhahai, NuStrength, kmwhitaker, wordsofhayden, 18megapixel, ifatimafaye, BlookUp and cookiesnchem.

So all of you are not forgotten but appreciated, making me more enthusiastic to work on my food blog: devising, revising, creating, and improving recipes for all of us to enjoy cooking and eating. All of the recipes I’ve prepared are served to my family, co-workers and friends, then I let them be the judge to give me feedback on which ones they like better, the best and which ones are their favorites. I am very excited whenever I win your likes. I love it coming in when I check them after work! Keep it coming, okay! Thank you… Thank you… Thank you… Thank you… Thank you…!!!

-Peaches, Masarap!

Swedish Veggie Balls with Avocado, Sweet Pickled Ginger and Wasabi Sauce


Just got my hands on some veggie and meat balls from IKEA last week, and I also gathered some other ingredients months ago, though I had no time to come up with some IKEA recipes. So what are we waiting for? I’ve waited long enough… This recipe is also great for vegetarians.




half a bag of Grönsaksbullar (Swedish vegetable balls from IKEA)

few slices of pickled ginger (most Asian supermarkets have them)


S & B Wasabi (prepared Wasabi in tube)



1. Pre-heat oven to 350ºF and bake the vegetarian balls for 2o minutes in the middle of the oven in a lightly sprayed jelly roll pan. When done baking, turn off the oven and leave the meatballs for 10 minutes before resting in the dining table and cool down a bit.

2. Get some slices of pickled ginger from the bottle and drain on a colander, set aside.

3. Wash and dry your avocados, cut them in half, discard the pit, now cut into small squares with a very sharp knife leaving the peel intact.

4. Assemble the veggie ball, then put the folded pickled ginger on top  then remove the avocado peel very gently and put on top of the ginger then spear it with the wooden skewer.

5. Apply a small amount of wasabi (it’s an intense spice, so you’ll really get a kick from this) on the side of the avocado until it flows down on the side of the ginger and veggie ball.


Voila! An exquisite burst of flavor in a Swedish appetizer, easy to prepare and light on your budget. All you have to do is head over to your local IKEA, but if you go crazy with the different products they sell, that’s all on you.

As always, wow your guests and enjoy it too.

-Peaches, Masarap!

Blueberry/ Walnut Cheesecake Squares


Finally able to pull through this one, cooking for Jessie… hahaha! Remember Ina Garten, The Barefoot Contessa’s  Book-Cooking for Jeffrey? Anyway, I am working tonight so I will just continue tomorrow and give you the recipe, good for diabetics and non-diabetics!


2/3 cup flour

2/3 cup quick-cooking oatmeal

2 tbsp. chopped walnuts

1/4 cup butter

4 eggs

1/4 cup fresh, mashed blueberries

2 pkgs. of 8 0z each Philadelphia Cream cheeses

2 tsp. vanilla extract

3 Tbsp. plus 1/4 cup Domino light brown pure cane sugar


1. Grease an oven-proof square pan while pre-heating the oven to 350-400ºF (depending on your oven).

2. In a medium sized-mixing bowl, stir in together the flour, oatmeal, 3 tablespoon brown sugar and the walnuts. Add butter with a spoon then  mix with your clean hands until  they turn into coarse crumbs.Press the crumbs into the bottom of your greased pan. Use the round flat bottom of a glass to press and flatten the crust. Bake for 10-12 minutes until it hardens and let it cool down.

2.In a huge mixing bowl beat  with an electric mixer  the cream cheese, vanilla extract and the 1/4 cup cane sugar on a medium speed then gradually add the eggs, one at a time and stir in the blueberries. Spread cream cheese mixture onto the crust.

3. Bake for 25-35 minutes or until the cream cheese is set by sticking a toothpick in the middle  and if nothing sticks into it after you take it out from the mixture then it’s done. With the oven shut off, keep the baked cheesecake for 10 more minutes inside the oven.

4. Take it out of the oven and let the cheesecake rest for 20 minutes in the dining table or until it cools down completely before cutting them into thin or thick squares depending on your pan’s depth. Mine here is wider and not so deep.

Hoping that you will enjoy baking and eating these cheesecakes.

-Peaches, Masarap!

Salmon Scrap Cakes


Amazing salmon scraps from the wet market have been turned into savory and scrumptious cakes; the procedure is not as complicated as you think. Let’s get started but first remember that these scraps came  from whole salmon that the fishmonger trimmed off to sell you  five to six dollar/lb.salmon steaks. Don’t ignore the scrappy salmon, that’s what you’ll need, otherwise you’ll have to open canned salmon which are too dry and very salty.


Bag of salmon scraps (washed/rinsed and drained in a colander)

1 red bell pepper (chopped finely)

1 piece of Jalapeño pepper( seeded and chopped finely)

zest of 1 lemon and juice squeezed

1 and 1/2 Tbsp, Old Bay Seasoning

2 cups of  Seasoned Bread Crumbs

4 stalks of scallions (cut thinly including the white parts)

2 tsp. Dijon mustard

2 beaten eggs


1. Boil the drained salmon scraps in enough water to cover with a piece of ginger, few pieces of crushed garlic and quartered shallots in few minutes until the salmon is cooked through.

2. Once cooled down, pick the bones and put the good boneless salmon pieces in a colander until you finished picking most the bones and you have a good amount of salmon free of huge and small bones.

3. In a huge container, mix in all the ingredients, cover and place in the refrigerator.


4. The following day or after couple of hours, form them into round patties and fry in moderate amount of olive oil, flipping on both sides, yet turn the fire on moderate heat until you brown both sides (make sure you have a pair of good flippers  because you don’t want to break the cake patties into ugly crumbs). Drain on paper towels and warm in an oven to squeeze the oil without breaking the nice round patties when ready to serve.

This is a very cheap way of getting a serving of omega 3’s without breaking the bank. I won’t tell your guest when you serve it to them. Serve with mixed salad and crusty bread and you may add ketchup on top of the salmon cakes.


As always, enjoy.

Peaches, Masarap!

Not So Sweet Banana Mini Cakes


I didn’t realize that I had so many frozen bananas in my upright freezer, so I made these banana cakes; I used maple syrup, half cane sugar, and granulated sugar, so overall it isn’t too sweet. Also, I found some oven-safe paper bakeware from Homegoods, the website is if you’re interested in buying some. But anyway, let’s get to baking some good stuff.



2 cups flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup butter

1/4 cup granulated sugar

1/4 cup sugar cane sugar (fine powder not the coarse ones from Starbucks,they don’t dissolve)

2 eggs

2 tbsp. maple syrup

6 ripe bananas (mashed with potato masher)



1. Mix the flour, salt, and baking powder in a medium sized bowl and set aside.

2. In a huge mixing  bowl, cream the butter and the sugars together, beat in 2 eggs, one at a time, add 1 teaspoon vanilla and 2 tablespoons of maple syrup and lastly the mashed bananas.

3. Now pour the dry ingredients into the bowl with the wet ingredients and mix them with a spatula. Make sure to not over-stir, just stir enough to get the entire mixture moistened.

4. Pour into some bakeware after you’ve sprayed them with Pam.

5. Bake at 375ºF for 30 minutes or until done. Check by sticking a barbecue stick in the middle of the cake and when nothing sticks into it then it’s done. Turn off the oven and keep the cake inside the oven for 10 minutes.

6. Take out the cake and let it rest on the dining table for 20 minutes until it cools down completely before you cover it with a nice cellophane wrapper to give to friends.

Here’s another banana recipe that you will love, as the cakes have a moderate sweetness to them and are quite easy to make.


As always, enjoy!

– Peaches, Masarap!

Swedish Meatballs in Spaghetti Nests


Off from work, so we decided to head to Ikea in Hicksville and bought all the meatballs, beef, chicken, vegetables, lox, and everything else you could think of. I’ve suffered long enough with my flimsy and aged kitchen gadgets, so I bought new ones (I still forgot to get hanging hooks for my improvised hanging kitchen rack). Anyway I couldn’t wait to make these spaghetti nests so if you have a muffin pan, you’re good to go though I personally I just threw out my old one so I’m going to use some ramekins instead.


These are the only 4 ingredients you’re going to need. Go ahead and make your own meatballs if you want, I just personally didn’t have time. You also can use turkey or beef meatballs from different stores, but I just love the ones from IKEA, the famous Swedish furniture store.



half of a 45 oz. bottle of Ragu spaghetti or marinara sauce

half of a 13.25 oz. box of Barilla whole grain thin spaghetti

half  of 35.3 oz. bag of chicken meatballs (mine are from IKEA, “Kycklingkötbular”)

1/2 cup Parmesan cheese

1 cup any kind of  shredded cheese



1. Boil 10 cups of water and add spaghetti for 6 minutes, drain in a colander, rinse with cold water, drain well, mix in with Parmesan and shredded cheeses in a huge bowl. Mix well with the spaghetti.


2. Boil the chicken meatballs in marinara sauce for 10 – 15 minutes until the meatballs are cooked through. Set aside.


3. In a muffin pan or into each ramekin, spray with Pam then with your clean hand, put the spaghetti in, making indentations in the middle for the “nest.”


4. Bake them at 400º F oven for 15 minutes until they really solidify into birds nests. Take them off the oven and put 2 meatballs in the middle and add only 1 tablespoon of the sauce on top of the nest.

5. Bake in the oven for 20 minutes at the same 400º F, then take them off the oven and let rest on the dining table.

6. Loosen the edges around the ramekins or holes of the muffin pan and scoop them off onto a plate.

7. To prevent them from breaking, put a small plate on top and turn it upside down, then repeat so that the servings are right side up. Sprinkle some scallions and cilantro, or if you prefer, just parsley.

8. You can put the leftover spaghetti into the pot with chicken meatballs and sauce for some regular spaghetti and meatballs you can serve yourself and your family.


So here it is folks, two chicken “eggs” inside a spaghetti nest!

As always, Peaches, Masarap!

Chocolatey, Orangey Banana Cake Squares


Experimenting again, blame it on my genes, sorry I’m not necessarily traditional when it comes to food recipes. So let’s get creative and see if chocolate and orange can blend together.



2 cups of flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup butter

1/4 cup white granulated sugar

1/4 cup light brown sugar cane sugar

1 tsp. vanilla

2 eggs

3 ripe bananas (mashed)

1/2 cup walnuts (coarsely chopped)

1/4 cup semi-sweet chocolate morsels

rind of 1 orange



1. Mix the flour, salt, baking powder, and baking soda in a mixing bowl and set aside.

2. Cream the butter and white and brown sugar with an electric or hand mixer in a huge bowl then add eggs, one at a time, then add vanilla and mashed bananas. Turn the mixer off.

3. Add the walnuts, chocolate morsels, and the orange rind.

4. Add the dry flour mixture into the wet mixture (avoid over-stirring, just combine them together so you moisten the dry flour with the wet mixture).

5. Pour on Pam-sprayed loaf pan at 375 degrees F for 3o minutes. Test the mixture by pricking the middle with the pointed end of a barbecue stick: if no wet cake sticks onto the end of the stick, you’re done. Make sure to keep the cake inside the oven for 10 more minutes after baking.

6. Take the cake out and let it cool for about 20 minutes before cutting into squares.

See, the recipe isn’t too complicated. Enjoy each bite of these chocolatey, orangey banana squares!

– Peaches, Masarap!

Quick & Easy Beef Soup Stew


As it’s been quite cold and busy in New York and our life is hurried all the time, I decided to revise the tedious Filipino Bulalo and  make the recipe quicker and easier to make; no pressure cooking for the beef (I dislike soggy beef anyway) and simply boiling all of the ingredients including the beef into one pot for 30 minutes. The end result is that I can’t stop having “small” tastes of the broth, and it tastes good despite not containing all of the original vegetable ingredients. I continue to thank my hardworking upright freezer for holding all of my important ingredients. So let’s cook this speedy soup stew!



2 trays of beef shanks, bone in (approximately 4 lbs.)

6 cups filtered water

1 huge onion (quartered)

2 bay leaves

2 star anise

2  tsp. peppercorn (pounded finely)

1 tbsp. fish sauce

a handful of chopped celery, carrots

3 tbsp. bouillon ( whisked / boiled in 6 cups filtered water) if not available, just get 6 cups of beef broth or stock

2 ripe plantains, sliced thick (keep peel intact)

small carrots (peeled / cut into thick rounds)

1 potato (peeled and cut into small quarters)

Half of small green cabbage (washed, cut into halves)



1. Wash the beef very well and rub with salt, drain in a colander, wash again, and finally drain once more in the colander.

2. Boil 6 cups of filtered water then add 3 tablespoon of the bouillon and simmer. After, add another 6 cups of filtered water and throw in the celery, carrots, onion, star anise, bay leaves, crushed peppercorn and fish sauce. Stir well and finally add the well drained beef shanks and marrow. Cover and once it simmers set the stove on low for about 30 minutes until the beef tenderizes to your preference.


3. Once done you can fish out the bay leaves and star anise, or you can drain the whole thing on a colander, take the beef out and add it to the broth and add fresh vegetables.

4. Start boiling the soup stew with beef already added, throw in potatoes, carrots, and corn and put on low simmer for 5 minutes. Add the plantains for 2 minutes and finally the cabbage for another 2 minutes, turn off the stove and leave it covered. Fish the bay leaves and star anise out if you haven’t already when ready to serve.


I believe that my homemade stew not only warms your body but your soul too…Serve with brown rice. Eat with spoon and fork or use chopsticks or use the small soup ladle on the right side rim of the bowl to enjoy the savory and satisfying broth.

This is great for people who are under the weather.

– Peaches, Masarap!

Vegetable Frittata



Since I was off for 3 nights, I decided to cook up a storm. Since all my grown up kids are into the gym and eating protein and low carbs, they can’t say no to eggs, especially when they’re tasty and loaded with a lot of fresh vegetables.



6  eggs (lightly beaten)

2 large red onions (sliced thinly)

bell peppers (red, orange, yellow, cubed)

1 can of fresh mushrooms (brushed , washed, dried)

1/2 cup heavy cream

1/2 cup shredded cheese

1 garlic clove (sliced)

1 – 2 tbsp. butter

1/2 tsp. salt

1/4 tsp. ground black pepper


any fresh green scallions, kale and cilantro leaves or parsley, sliced as toppings for later.



1. Caramelize the onions first by sautéing in a pan with little olive oil, stirring until soft for 2 to 3 minutes (fire should be on low).

2. Mix in the cubed bell peppers and add to the mix to caramelize. Transfer to another bowl.

3. Heat 2 tablespoons butter in a large pan over a moderate heat. Add sliced garlic clove, caramelized onion and bell peppers, throw in chopped kale, green scallions, and cilantro. Mix them well. You may add cubed ham or shredded chicken if you don’t want it to be all vegetarian.

4. Add salt and pepper into the beaten eggs and mix into the skillet, add heavy cream and shredded cheese. Swirl the skillet to combine the mixture evenly and stir gently until it sets on the bottom of the skillet while egg mixture is still runny on top. Turn off the stove.

5. Put the skillet inside the pre-heated oven at 350 degrees for 8-10 minutes or whenever the eggs on top are set. Serve immediately while still piping hot with some crusty bread with your favorite coffee or tea. Happy Breakfast!

Peaches, Masarap!