Banana Snickers Milk Shake

Hi everyone! 🙂

It’s been a long while since I posted a homemade recipe. Tonight, my husband bought two snickers and I am not really a fan of sweet chocolate so what I did with some ingredients I found at my kitchen is shake them and turn it into a taste bud awakening Banana Snickers Milk Shake.

milk shake

You will need:

1 Banana

2  Bars of Snickers (you can reduce it if you don’t want it to be too sweet)

Condensed milk

Non Fat Milk (it can be a non fat, that’s all I got in my fridge)

All Purpose Cream

Cinnamon Powder



1. Prepare the ingredients.

milk shake

milk shake

milk shake

2. Chop the banana and snickers bar so you can blend it easily.

3. Put it into a blender.

milk shake

4. Pour 1 glass of milk into the blender.


5. Blend all the main ingredients.


6. Add crushed ice and blend it again.

7. Pour the milkshake in a mason jar, add all purpose cream on top (I am not in the mood to make whip cream from scratch, haha)

milk shake

8. Add a hint of cinnamon on top for aroma and additional flavor.


There you go, you have your Banana Snickers Milk Shake. It’s perfect for the hot weather and suits your sweet tooth very well.


P.S. Forgive me for any typo and grammar mishaps. I am in a rush in posting this because I got a full time job haha.





No Bake Nutella and Oats Ala Creme

Enough of politics and bickering, it’s time to stimulate those taste buds. Who told you that you can’t come up with a good dessert just because you don’t have an oven at home?  If you don’t have an oven like me (well, that’s on my wish list :), and I hope someone will buy an oven for me hahaha :))), then you should try this No bake recipe.


Patrick’s grandma (Nanay Lily) got home from Paris last October and she got lots of Nutella with her. My brother who just got back from  Amsterdam also brought bottles of nutella and  chocolates. And everyday for one month and half, I have been munching bread with Nutella (hahahaha, I am already sick of eating Nutella). We are down with the last bottle and I feel like I am going to puke already if I will eat another slice of bread with Nutella on it. So I decided to try a No Bake Nutella Recipe. I sneaked into our kitchen and checked what’s on our cabinets. I found these:

  • Quaker Oatmeal Mixed Nuts (The one with raisins, and nuts)
  • Star Margarine
  • Half filled Jar of Nutella

I thought that if I will just mix oats and nutella, it will just taste like a chocolate flavored oat meal (hahaha). I still have some missing ingredients:

  • My all time favorite Graham crackers
  • And of course, the magic cream –  Nestle cream
  • and more nuts!

I asked my husband to go get some crackers and cream from the grocery store. When he arrived, I forgot to ask for the nuts. I asked him if there are some nuts available in the nearby convenient store so he won’t go back to the grocery store again. When he arrived, he got some Happy nuts for me (hahahaha). If you haven’t seen one, this is how it looks like:

IMG_6285Man! I tried different keywords at google search bar to finally find this image. Thanks to And the magic word to find the magic nut is Happy mani na chichiria (chichiria means junk food). Patrick didn’t buy adobo flavor Happy peanuts hehe. It’s just the plain salted happy mani but I still washed (to remove the salt and grease) the nuts and crashed it.

happy 1

So we are done for our ingredients. Let’s summarize it again:

1. 2 tbsp of star margarine

2. 10 tbsp of Nutella (ferrero)

3. 5 packs of Happy Nuts

4.   1 pack of nestle cream (keep this in the freezer for 2 to 3 hours)

5. 1 pack of graham crackers

6. 2 packs of Graham crackers instant oatmeal (mixed nuts with raisins)

7. One egg yolk

These ingredients are good for 16 servings (for pihikans) and 4 to 8 servings (for matatakaws).



1. wipe a small amount of vegetable oil in your mixing bowl (so Nutella won’t stick too much on the bowl).

2. Take 10  tbsp of Nutella

3. Pour half cup of hot water to one pack of instant oatmeal. Set aside the other pack.

4. Mixed nutella, oatmeal, and star margarine.


5. Create a layer of graham crackers on your pan.

6. Pour the mixture of Nutella and oats

7. Layer it again with crackers.

8. Pour the mixture of oats and nutella again.

9. Top it with another layer of crackers.

10. Get one egg and separate the yolk from the white.

11. Mix the yolk with nestle cream.

12. Pour the mixture on top of the last layer of crackers.

13.  Set aside in your freezer for 3 hours or more.

14. Garnish it with happy mani (nuts) hehe, but if you have almonds or cashew nuts – way betterrrrrr!

Final Step: devour that No Bake Nutella Oats Ala Creme (it’s my first time to name a recipe so forgive me for my ambitious attempt hahahaha)


I hope you enjoyed a recipe from a wife who seldom cooks at home.

Much Love,


Sophisticated Ways in Serving Chicken

Nowadays, chicken becomes a boring alternative for pork. The fried and grilled ways of cooking chicken have been overused so many times, that more and more people are already switching to seafood to answer their nutritional needs, as well as to satisfy their taste buds.

It cannot be denied that chicken packs good nutrients in its meat minus the skin. Thus, it still stands a chance to become a favorite again in the dinner table. That is why some people are trying to restore the popularity of the chicken by thinking of ways to serve them with sophistication. Home cooks will be able to produce restaurant- worthy chicken meals with these recipes:

Chicken with Cider and Bacon Sauce



  • 4 breast halves about 6 ounces, skinless and boneless
  • ½ fat- free, less sodium chicken broth
  • ¼ teaspoon salt
  • ¾ cup unsweetened apple cider
  • ¼ teaspoon freshly ground black pepper
  • ¼ fresh onion, minced
  • 2 bacon slices, chopped


  1. Prepare a heavy plastic wrap and place each of the halves between two sheets. Using a rolling pin or a meat mallet, flatten the skinless, boneless chicken breasts until it reaches ½ inch thick.
  2. Get the salt and pepper and spread them evenly on the chicken.
  3. In a nonstick skillet, fry bacon at a medium heat. Turn the heat off when the bacon is crisp enough. Remove them immediately.
  4. Transfer the chicken to the pan and cook each side for at least 6 minutes. After cooking, remove the chicken breasts but keep them warm.
  5. In the pan, place the onions and cook them for two minutes. Do not forget to stir occasionally.
  6. Pour broth and cider into the pan and boil them. Loosen brown bits in the pan by scraping. For 5 minutes, cook the broth until it is reduced to half a cup.
  7. Stir the mixture well and gradually put bacon.
  8. Serve the chicken with the sauce made from the mixture.

Swiss Chicken Bundles



  • 8 dried lasagna noodles, packaged
  • 1 ½ cups process Swiss cheese, shredded
  • 1 beaten egg
  • 1 ½ cups milk
  • 1/8 teaspoon pepper
  • 2 cps ricotta cheese or  cream-style cottage cheese, drained
  • ¼ teaspoon salt
  • 1 ½ cup cooked chicken, about 8 ounces, chopped
  • ½ teaspoon dry mustard
  • 2 tablespoons all-purpose flour
  • 1 ½ fresh tarragon or basil, snipped OR ¼ teaspoon dried tarragon or basil, crushed
  • 2 tablespoons margarine or butter
  • Fresh tarragon sprigs (optional)
  • Paprika or snipped parsley (optional)


  1. Follow the package instructions in cooking dried lasagna noodles. Drain the excess liquid. Pour cold water in the noodles and drain again.
  2. Mix egg, cream cottage cheese or ricotta cheese, chicken and 1 ½ teaspoons of tarragon and basil in a stirring bowl. This will be for the filling of the chicken bundles.
  3. Spread the lasagna noodles and pour 1/3 cup of the filling over them. Starting atthe short end, roll the noodles and secure sides into seams.
  4. Prepare a 2 quart baking dish and carefully lay the bundles, seam-side down.  Leave them for a while.
  5. The margarine or butter should be melted in a saucepan to create the sauce. Pour flour, pepper, salt and mustard, and stir them well.
  6. Pour milk in the mixture while stirring. Wait until the sauce is bubbly and thick before adding cheese.
  7. Drip the  sauce on the chicken bundles and be careful not to waste any of them.
  8. Using foil, cover the chicken bundles securely.
  9. Put the dish into the oven and bake them. The suggested temperature would be 375 degree Farenheit. Leave the dish for 30-35 minutes.
  10. Remove the dish in the oven and let it cool for 10 minutes at maximum.
  11. Pour the remaining sauce over the bundles and sprinkle with parsley or sprigs if desired.

Herbed Chicken and Dumplings



  • Cooking Spray
  • ¼ cup 1% low fat milk
  • 8 ounces boneless and skinless chicken thighs, bite-sized pieces
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 tablespoon chopped parsley
  • ¾ cup celery, diagonally cut into ¼ inch
  • ½ cup onion, chopped
  • ½  cup carrots, diagonally cut into ¼ inch
  • 2.25 ounces all-purpose flour
  • 1/8 teaspoon dried thyme
  • 3  parsley sprigs
  • 3 cups fat-free, less sodium chicken broth
  • 1 bay leaf


  1. Prepare a saucepan and turn it on medium heat. Coat the inside with a cooking spray.
  2. Cook the chicken for 4 minutes, making sure that all sides are brown.
  3. Keep the chicken warm after removing them from the pan.
  4. Put celery, carrots, onion, thyme, parsley sprigs and the bay leaf in the pan. For 5 minutes, saute these ingredients or until onion is tender.
  5. Retrieve the cooked chicken and carefully placed them in the pan. Let the heat set for 1 minute before pouring the chicken broth and boiling them together.
  6. Reduce the heat as you cover the pan. Wait for  30 minutes for everything to simmer down.
  7. Pour an appropriate amount of flour in a dry measuring cup for the dumplings.
  8. Prepare a medium bowl and place the following inside: flour, salt, baking powder and chopped parsley. Pour milk and stir constantly.
  9. After getting a moist mixture, use a teaspoon to add little balls of it in the broth.
  10. Again, cover the pan and give another 30 minutes to simmer.
  11. Discard the bay leaf and parsley sprigs when the dumplings are done.

Cooking sophisticated meals at home do not need the use of complicated and expensive materials and ingredients. With the rise of professional home cooks who share their discoveries in serving elegant meals at home, there’s also a chance for foodies at heart to serve 5 –star meals to the family.


Mango and Strawberry Float

For people who are fond of heavenly desserts (just like me :D), graham float is one of the easiest recipe to follow. You don’t even need an oven to make one 😉


20130304_182006 collagestraw

Since, this is the only recipe that I am good at (hahaha) I want to share  how I make fruit graham floats. For two consecutive days, I made fruit graham floats. The first one was mango graham float (which is the most common) and the last one is strawberry graham float. My Papa (patrick’s dad) bought some strawberries from Baguio. Instead of eating it as it is, I decided to make a cake-looking graham float out of it.

There are two problems that amateur cooks like me encounter when creating floats.

1. It tends to be so sweet. In tagalog (nakakaumay sa tamis)

2. It tends to be dis-formed when you slice it which makes it not presentable and unappetizing specially if you are going to serve it to your visitors.

Well, there’s one solution to that problem. Contrary to the usual recipe that you will find online. Don’t mix a whole can of condensed milk into one box (pack) of Nestle Cream. It must be 70 to 80 % Nestle Cream and 20 to 30 % condensed milk. If you are going to add too much condensed milk, it will taste so sweet and it will not be as formed and look as if it’s a real cake baked in an oven and not just chilled in a fridge.

Now, let’s go to the ingredients:

  • I small bowl of sliced mango or strawberry (depends on what you prefer)
  • 1 box of Nestle Cream
  • 1 small can of condensed milk ( you will only use 1/4 to 1/2 of this)
  • Graham Cracker




  • In a big bowl, mix one box of Nestle cream and 1/4 to 1/2 can of condensed milk. It depends on how sweet you want the mixture to be.
  • Place the mixture in the fridge and wait for 30 minutes to one hour.
  • After an hour, dip the graham crackers one by one as you place it at the bottom of your rectangular pan.
  • Pour and spread the mixture at the top of the first layer.
  • Add the sliced fruits at the top of the mixture.
  • Add another layer of graham and repeat the procedure.
  • Once you already reach the top, remember that the last layer will be the mixture of nestle cream and condensed milk and not graham crackers.
  • After completing the layers, place the pan in the fridge and wait for 3 to 4 hours until it is frozen.
  • Once it is ready to serve, you can garnish it with crashed almonds or cashew nuts.

Redefining Your Palette: Best Places To Eat When Visiting Manila

The Philippines is indeed a beautiful country. Aside from its fabulous beaches sceneries and culture, Filipinos are also famous for their flavorful cooking. Based on a 400 year old tradition, Filipino cuisine has exceeded expectations to fulfill every palette that visits it’s country and continues to impress anyone who visits it. Manila, the state capital of the Philippines, is among the best places to visit and sink your teeth into. It offers a mix of Spanish and Chinese cooking plus a majority of Filipino made dishes.

Below are the best places to eat when visiting Manila. They may not be found in a five star hotel, but they surely exceed a five star rating when it comes to experience and taste.


Balut Restaurants


Adventurous tourists should try Pateros’ famous delicacy, a food that is considered taboo among many, yet satisfies a vast majority of people, and this is the balut. Originally from China, a Balut egg is a  45 day old duck embryo that is slowly steamed or boiled and is eaten whole together with vinegar and salt as its condiments and beer as a beverage. It is believed that it increases the libido of the person who will eat it and regenerate his lost strength. Though its appearance seems to come out of a horror movie, the balut has satisfied countless Filipino and chines tummies for centuries.

Pansit ng mga taga-Malabon

pansit malabon

Pansit, or sautéed noodles is a traditional and common delicacy in the Philippines. it comes in different varieties and is also prepared in different ways. But perhaps one of the best versions of Pansit is that of the people of Malabon. They use Palabok or rice noodles and is sautéed with shrimp, pork skin, and peanut sauce. Both local and foreign tourists flock this place and fulfill their cravings for something special.


The Singing Cooks And Waiters Restaurant


What’s eating without some entertainment right? Well the Singing Cooks and Waiters Restaurant offers an eating experience like non other. Be serenaded by singing waiters and cooks with traditional modern Filipino and foreign songs while being served with traditional Filipino food like Sinigang, Kare – Kare, Sisig, Adobo, and Bopiz. This is indeed a very amusing experience since only a few restaurants in the world offer such entertainment.

MamonLuk Noodle House


Though it is Chinese in nature, MamonLuk Noodle house which is located in Quezon city, is definitely something Filipinos should be proud of. The owner, R. MamonLuk came to the Philippines to sell noodles in order to marry his wife back home in China. And thanks to hard work, R. MamonLuk became one of Manila’s premiere restaurants serving one of the best noodle soups and dumplings in the Philippines. He loved the Philippines so much that he decided to live here and expand his business and 10 years after his stay, he became number one in the heart of Filipino Noodle Soup lovers.

BF Dampa Seafood Markets and Restaurants


One of the best seafood places to go to, BF Dampang, located in Paranaque City, Manila, offers top of the line ocean delicacies from your favorite crabs to the elusive and luxurious lobster. The best part about this place is that you can buy the seafood that you want to it directly from the market and let them cook it for a small price. For once you get to control the menu and how it is cooked, right down to detail.


About the Author:

Jan Crhsitian Galang is a travel ambassador, aspiring musician, and blogger from DC Cruising. They offer p&o cruises from sydney and other services. Despite of her busy schedule, he never forgets to indulge in her wanderlust.