Tuesday, October 26, 2010

brownie chocolate cheese

pic brownie yg dah masak xsmpt nak snap c0z de guest masa tue. siap msk je brownies tros hidang... :)

ingredient for cheese:
250g cream cheese
1 egg
1 cup of sugar

1- beat all the ingredient until soft & fluffy.set a side

ingredient for brownies:
3/4 cup brown sugar
1 bar dark choc
3 eggs ,whisk up
1/2 cup pecan (u can use any nut if u wish)
2 tbspn vanilla extract
1/2 cup unsalted butter
1 cup plain flour

1- melt the chocolate with unsalted butter in a medium heat using double boiler method.stir to get the consistent chocolate texture.
2-now pour in brown sugar,vanilla extract and then stir so u get nice combination texture.remember stirring while still using the double boiler method.at this step u don't need to cool the chocolate.i used brown sugar to get a caramelize mixture because the brown sugar itself help to get the thick chocolate mixture.
3-take bowl off from sauce pan,then add flour together with eggs.u need to do it fast at this step because the warm chocolate mixture because we don't want to scramble the eggs.stir until get nice cake mixture.then add the pecan.continue stirring until pecan and batter well cooperate.
4-pour in cake tin and then pour the cream cheese mixture on top of the batter.spread evenly.bake for about 30-40 minute(190 degree)

Monday, October 18, 2010

oreo creme pie

1 pckt oreo
1 tspn vanilla extract
1/2 blocks of cream cheese/soft cheese,softened
1 pckt JELL-O chocolate instant pudding
1/2 cup cool whipping cream topping
2 tbspn caramel ice-cream topping
1 1/2 cup cold milk
ground almond (for deco)
1- crash the oreo until get nice & even cookies crumbs.place it into the pie pan.press over the edge & refrigerate for 1 hours.
2- prepare the cream cheese filling.pour the cream cheese with the caramel in a mixing bowl.stir until evenly cooperate with the caramel.then pour the whipping cream.stir again until nice & fluffy mixture.now,pour the cream cheese mixture into the oreo crust.spread evenly.
3-for the chocolate pudding, mix 1 pckt of instant chocolate pudding with cold milk.stir about 2 minute or until u get smooth & creamy pudding.now,pour the pudding on top of the cream cheese.doing the same,spread evenly.then sprinkle ground almond all over the pie.refrigerate for at least 1 hours or best if u can refrigerate for whole night.serve.


Friday, October 15, 2010

Japanese cheesecake

250g cream cheese
1/2 cup butter
1 1/4 cup milk
6 eggs (separated)
1 1/2 cup sugar
5 tbspn lemon juice
1 cup sour cream/plain yogurt
4 tbspn corn starch
6 tbspn superfine flour
a pinch of salt

1-melt the cream cheese,butter &* milk using double boiler method.let's it cool then fold in corn starch & flour together with yolks,salt,sugar & lemon juice .fold until well mix.set a side
2-in another bowl,beat the white eggs until creamy & fluffy.
3-now,combine the white eggs with the cream cheese batter.fold in using wooden spatula until get nice & smooth mixture.
4-pour in the batter into the cake pan.bake by using bain marie method or aka water bath. for those who not really sure what is bain marie it is a baking method using 2 cake pan.one of it you need to fill with hot water& place it bottom of the other cake pan that containing batter.

Thursday, October 14, 2010

Easy Frittata

recipe from:

  • 8 eggs ( I used 4 whites & 4 whole eggs)
  • 2 Tbsp milk ( i used half cup )
  • 1 plum tomato, chopped ( i used the big tomato)
  • 1 cup Mozzarella Cheese, shredded ( i added 1/2 cup shredded parmesan)
  • 2 bacon strips, cooked and crumbled ( i used cooked sausages - cubed)
  • 1/2 cup white mushrooms, sliced ( i used canned )
  • 1/4 cup fresh basil, chopped
  • 1 onion- chopped
  • oil for pie pan ( i use my non stick frying pan)
  1. In a bowl beat the eggs and milk together.
  2. Mix in the tomato, 1/2 cup of Mozzarella cheese, bacon, mushrooms, and basil.
  3. Oil the a 9" pie pan.
  4. Pour the egg mixture into the pie plate.
  5. Bake at 350F for 20 minutes.
  6. Top the frittata with the remaining cheese and return to the over for 10 minutes, or until puffed and golden brown.
  7. Remove from the oven and allow to stand for 5 minutes before cutting.

    Note: A frittata is the Italian version of an omelet, but is doesn't require sophisticated or tricky maneuvers. Even if you can't make a pretty omelet, you can make a great frittata. The frittata is made "open-face" style and isn't folded over. It's part of what makes Italian comfort food fantastic. It is healthy, tasty, and simple to make. You can add meat or keep it vegetarian. It can be served for breakfast, lunch, or supper.

    If you have eggs and cheese almost everything else can be added. You have some broccoli left over from dinner the night before? Cut it into bite size pieces and include it. I have a friend who adds left over pasta to her frittata! Ask yourself, would you eat it on a pizza or in an omelet? If the answer is "yes" then it should be great in a frittata. Vegetables are always welcome for flavor, color, and crunch. Textures should vary within the frittata. Herbs should be added, whether fresh or dried. Your cheeses will also effect the flavors of your frittata. Spinach, walnuts, and Gorgonzola create a sophisticated frittata. Have fun! Experiment!

baileys cheesecake

  • recipe from: http://www.bbcgoodfood.com/recipes/344606/baileys-cheesecake

  • Ingredients for a 9-inch cheesecake:
  • 100g/3½oz unsalted butter
  • 250g/8¾oz biscuits (crushed).
  • 450g/1lb Cream cheese such as Philadelphia
  • 1 slug of Baileys Irish cream
  • 100ml/3½oz icing sugar
  • 200ml/10½oz double cream
  • 60g/2oz chocolate (dairy or plain, as you prefer)

  1. Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed.
  2. Remove from the heat and, while still warm, press the mixture (using the back of a spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set for one hour in the fridge.
  3. While it is chilling, grate the chocolate. Set aside in the fridge if your kitchen is warm.
  4. In a bowl, whip the cream until it forms soft peaks.
  5. In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and a shot of Baileys. Fold in the whipped cream and three-quarters of the chocolate. When the mixture is smooth, smooth it evenly onto the biscuit base.
  6. Refridgerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better.
  7. To serve, remove from the tin and decorate. You can either sprinkle the remaining grated chocolate over the top for a simple finish, or add some individual chocolates and flakes for a more elegant and ceremonial dressing.
  8. Some people serve individual portions with additional cream, poured over or whipped into a peak.

Oreo Cookies and Cream No-Bake Cheesecake Recipe

recipe from:



* 1 1/2 cup crushed graham cracker
* 1/4 cup packed light brown sugar
* 7 tablespoon unsalted butter(melted)


* 2 ¼ cups heavy cream
* 1 pound cream cheese, softened
* 2/3 cup sugar
* ½ teaspoon salt
* 2 tablespoon lemon juice
* 2 teaspoon vanilla powder
* ¾ cups Oreo Cookies, crushed


1. Combine graham cracker crumbs with sugar. Add melted butter and blend until combined.

2. Press into pan. Set aside.


1. Beat heavy cream until medium peaks form. Set aside.

2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins).

3. Add cream cheese mixture to heavy cream and beat until incorporated.

4. Gently fold in Oreo cookies.

5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.

6. Refrigerate for at least 6 hours to set or overnight for best results.

7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

Wednesday, October 13, 2010

cotton cheesecake (aka Japanese cheesecake)

recipe from: http://maryahearn.com/recipes/fluffy-cheesecake/light-as-air-fluffy-cheesecake-recipe/

i've change a few from the original recipe


1/4 c milk

½ tsp lemon juice

1 lb. Kraft Philadelphia cream cheese (let soften at room temperature)

1 pint Daisy sour cream

6 eggs, separated

1 ¼ c sugar

1 Tbsp pure vanilla extract

1 1/2 tbspn corn strach*

2 tbspn self raising flour*

*i added this 2 ingredient cause i want a little bit dense but still fluffy cheesecake


1-Blend together in large bowl milk, lemon juice and cream cheese. Add to blended ingredients sour cream, egg yolks, sugar and vanilla. Beat egg whites till stiff and fold into mixture.

2-Pour over crumbs and bake 320-325 degree oven for one hour or until center comes out clean on a toothpick. Turn off heat and keep in oven one more hour. Remove sides of pan and chill. (May develop cracks on top which can be covered with sifted powdered sugar when serving).

Helpful suggestions for baking a perfect fluffy cheesecake:

  • Use only large size eggs (not jumbo!)
  • Use Kraft Philadelphia Cream cheese and best brands of sour cream (Daisy, Friendship, or Breakstone). I do not recommend a store brand for this recipe.
  • I advise you to calibrate your oven temperature; if the oven fails to meet its automatic setting, it may be too hot or too cold. Therefore, compensate by using either a lower or higher temperature setting than the recommended (320-325 degrees) range.
  • If you use a silver springform pan, bake at 325° for 1 hour or more. For adark, non-stick springform pan, bake at 300° for at least 1 hour, 15 min. (Thanks to Tony for the tip!)
  • Use a springform pan that measures no less than 9″ in diameter.
  • Fill the springform pan approximately one inch below the rim.
  • Do not beat egg whites ahead of time. They should be stiff but not dry. When egg whites can stand up in peaks after beating then that is the time to stop beating.
  • Carefully fold whites into batter to avoid deflating the egg whites.

Sunday, October 10, 2010

chocolate cookies

recipe from:kraft.com
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, divided
1/4 cup butter, softened
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
1/4 tsp. CALUMET Baking Powder
2 cups chopped PLANTERS Walnuts

oven to 350°F.

CHOP 8 chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add butter; stir until melted. Stir in sugar, eggs and vanilla. Add flour and baking powder; mix well. Stir in chopped chocolate and nuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.)

DROP rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.

BAKE 12 to 13 min. or until cookies are puffed and shiny. Cool 1 min.; remove from baking sheets to wire racks. Cool completely

cheesy meat lasagna

recipe from: kraft.com
3/4 lb. extra-lean ground beef
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped
1 egg
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup KRAFT Grated Parmesan Cheese
9 lasagna noodles, cooked
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

oven to 375°F.

BROWN meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes. Mix egg, cottage cheese and Parmesan.

SPREAD 1/2 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup sauce. Repeat layers. Top with remaining noodles and sauce; cover.

BAKE 30 min. or until heated through. Top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

skillet salmon

recipe from:kraft.com
1 Tbsp. oil
4 salmon fillets (1 lb.)
1 cup fat-free milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup chopped cucumbers
2 Tbsp. chopped fresh dill

oil in large skillet on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.

ADD milk and reduced-fat cream cheese to skillet; cook and stir until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.

RETURN fish to skillet. Cook 2 min. or until heated through. Serve topped with cream cheese sauce


recipe from:kraft.com
1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
2 Tbsp. brown sugar
1 green onion, sliced
4 salmon fillets or steaks (1 lb.)

greased grill to medium-high heat.

MIX first 3 ingredients until well blended.

GRILL fish 4 min. on each side; brush generously with barbecue sauce mixture. Grill 2 to 4 min. or until fish flakes easily with fork, turning occasionally and brushing with remaining sauce

turkey tortilla wrap

recipe from: kraft.com

1 Tbsp. PHILADELPHIA Cream Cheese Spread
2 Tbsp. salsa
1 flour tortilla (8 inch)
3 slices OSCAR MAYER Smoked Turkey Breast
2 Tbsp. KRAFT Shredded Cheddar Cheese
2 lettuce leaves

cream cheese spread and salsa until well blended. Spread evenly onto tortilla to within 1/2 inch of edge.

TOP with turkey, cheese and lettuce; roll up tightly. Wrap in plastic wrap.

REFRIGERATE at least 1 hour before serving. Unwrap and cut crosswise in half to serve

macaroni & cheese lasagna

recipe from : kraft.com..for more detail visit : http://www.kraftrecipes.com/recipes/mac-cheese-lasagna-94496.aspx

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1-1/2 cups spaghetti sauce
1/2 lb. lean ground beef
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
make it
HEAT oven to 350°F.

PREPARE Dinner, using the Light Prep directions on package. Meanwhile, brown meat in skillet; drain.

SPOON half the Dinner into lightly greased 8-inch square baking dish; top with layers of half each sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan.

BAKE 20 min. or until heated through.

Chocolate-Covered OREO Cookie Cake

recipe from:kraft.com
1 pkg. (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed


HEAT oven to 350ºF.

PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

oreo milk shake

recipe from:kraft.com

4 tsp. chocolate syrup
8 OREO Cookies, divided
1-1/2 cups milk
2 cups BREYERS® All Natural Vanilla Ice Cream, softened

1 tsp. syrup into each of 4 glasses. Roll each glass to coat bottom and inside of glass. Finely chop 4 cookies; set aside.

QUARTER remaining cookies; place in blender. Add milk and ice cream; blend until smooth.

POUR into prepared glasses; top with chopped cookies. Serve immediately

kraft meatball

recipe from:kraftrecipes.com

2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs
1 bottle (16 oz.) KRAFT Original Barbecue Sauce
1 can (16 oz.) whole berry cranberry sauce


HEAT oven to 400ºF.

LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in prepared pans.

BAKE 16 min. or until done (160ºF). Meanwhile, bring barbecue sauce and cranberry sauce to boil in large saucepan on medium heat, stirring occasionally.

ADD meatballs to sauce; stir to evenly coat.

Oven-Baked French Toast with Cranberry-Maple Sauce

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 tsp. vanilla
1 tsp. ground cinnamon
4 eggs
2-1/2 cups milk
1 loaf (24 inches) French bread, ends trimmed, cut into 18 slices
2 cups fresh or thawed frozen cranberries, divided
1 cup maple-flavored or pancake syrup
2 Tbsp. sugar

cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add milk, beating until well blended.

ARRANGE bread in greased 13x9-inch baking dish; sprinkle with 1 cup of the cranberries. Pour cream cheese mixture over cranberries. Let stand 15 minutes. Meanwhile, preheat oven to 350°F.

BAKE 40 to 45 minutes or until golden brown. Meanwhile, bring syrup just to boil in medium saucepan on medium heat. Add remaining 1 cup cranberries and 2 Tbsp. sugar. Reduce heat to low; simmer 10 minutes, stirring occasionally. Cool slightly. Cut casserole into 9 pieces. Serve topped with the cranberry sauce