Monday, March 19, 2012

Mini Stuffed Tomato


1 package Betty Crocker Stuffing Mix
1 package sapori tomato
2 tbsp olive oil
pinch of salt
pinch of pepper
1/2 tsp paprika


1. Fix stuffing according to instruction. I used 3 leaves of dice napa cabbage and 1/4 onion.

2. Wash tomatoes cut thin off top and save tops. Use melon baller, scoop out inside core and seed of tomato.

3. In a bowl and season with pepper, salt, paprika, and olive oil.

3. Brush olive oil to baking dish and  fill piping bag for the stuffing to stuff tomato, can use spoon. Drizzle remaining olive oil mixture from pan.

4. On the same pan, put tomato tops in and arrange them on top of the stuffing.

Note: This finger food recipe is good for parties and can be serve bake or fresh. If prefer bake, preheat oven 350 and bake for  8 to 10 minutes.

Coconut Candy (Bukayo)


1 whole fresh grated coconut
1 1/2 brown sugar
3/4 water or milk
1 tsp cinnamon
1 tsp vanilla


1. Cut fresh coconut into half and take out from shell. Use cheese grater or food processor to grate coconut meat.

2. In a pan, combine water, sugar, cinnamon, and vanilla. Bring to a boil and silky smooth consistency. Add in coconut stirring continuously. Watch for big slow bubbles, then it's ready.

3. Line a cookie pan with wax paper and scoop the mixture as quickly as you can to avoid dryness. Let it set in room temperature for at least 30 minutes to harden.