Fiber One Crunchy Fudge Cookies

Cereal Crunch Doughnuts

Ingredients
Ingredients
1 box (1 lb 2.3 oz) Betty Crocker™ fudge
Chocolate Glaze
brownie mix
2 cups Fiber One™ original bran cereal
1/2 cup powdered sugar
1/3 cup water
1 tablespoon unsweetened baking cocoa
1 egg
1 tablespoon butter, melted
1 tablespoon vegetable oil
3 to 4 teaspoons milk
2 teaspoons vanilla
1/8 teaspoon ground cinnamon
2 tablespoons miniature semisweet chocolate
Directions
chips
 1 In small bowl, stir chocolate glaze
ingredients until smooth, adding enough
Directions
milk for desired glaze consistency.
Cover; set aside. In another small bowl,
 1 Heat oven to 350°F. Spray cookie
stir vanilla glaze ingredients until
sheets with cooking spray. In large bowl,
smooth, adding enough milk for desired
mix ingredients with spoon. Drop dough
glaze consistency. Cover; set aside.
by rounded tablespoonfuls 2 inches apart
 2 In deep fryer or heavy saucepan, heat 2
on cookie sheets.
to 3 inches oil to 375°F.
 2 Bake 10 to 12 minutes until set. Cool 2
 3 Separate dough into 8 biscuits; cut
minutes; remove from cookie sheets to
hole in center of each. Fry biscuits and
cooling rack. Cool completely, about 30
holes in hot oil 50 to 60 seconds on each
minutes. Store in tightly covered
side or until golden brown. Drain on
container.
paper towels.
 4 Dip top of each doughnut and holes
into desired glaze. Top with cereal.
Serve warm.
Traditional Brownie Goody Bars Chex Muddy Buddies

Ingredients
Ingredients
1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for 9 cups Corn Chex™, Rice Chex™, Wheat
on brownie mix box Chex™ or Chocolate Chex™ cereal (or
1 container Betty Crocker™ Rich & Creamy combination)
vanilla frosting 1 cup semisweet chocolate chips
3/4 cup salted peanuts, coarsely chopped 1/2 cup peanut butter
3 cups crisp rice cereal 1/4 cup butter or margarine
1 cup creamy peanut butter 1 teaspoon vanilla
1 bag (12 oz) semisweet chocolate chips (2 1 1/2 cups powdered sugar
cups)
Directions
Directions
 1 Into large bowl, measure cereal; set
 1 Heat oven to 350°F. Grease bottom aside.
only of 13x9-inch pan with cooking  2 In 1-quart microwavable bowl,
spray or shortening. (For easier cutting, microwave chocolate chips, peanut
line pan with foil, then grease foil on butter and butter uncovered on High 1
bottom only of pan.) minute; stir. Microwave about 30
 2 Make and bake brownies as directed seconds longer or until mixture can be
on box. Cool completely. stirred smooth. Stir in vanilla. Pour
 3 Frost brownies with frosting. Sprinkle mixture over cereal, stirring until evenly
with peanuts; refrigerate while making coated. Pour into 2-gallon resealable
cereal mixture. food-storage plastic bag.
 4 Measure cereal into large bowl; set  3 Add powdered sugar. Seal bag; shake
aside. In 1-quart saucepan, melt peanut until well coated. Spread on waxed
butter and chocolate chips over low heat, paper to cool. Store in airtight container
stirring constantly. Pour over cereal in in refrigerator.
bowl, stirring until evenly coated.
Spread over frosted brownies.
Refrigerate 1 hour or until set before
cutting. For bars, cut into 6 rows by 4
rows. Store tightly covered at room
temperature or in refrigerator.
 


Spicy Parmesan Meatballs

thoroughly cooked and no longer pink in
center.

 5 Meanwhile, cook and drain pasta as

directed on package. Serve meatballs
over pasta. Top each serving with
additional Parmesan cheese and parsley.

Honey Oat Cereal Bars

Ingredients

3/4 cup Fiber One™ original bran cereal

1 lb extra-lean (at least 90%) ground beef
1/4 cup shredded Parmesan cheese (1 oz)
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 can (8 oz) tomato sauce
1 can (14.5 oz) diced tomatoes with green
pepper and onion, undrained
1/8 teaspoon ground red pepper (cayenne)
6 oz uncooked whole wheat angel hair Ingredients
(capellini) pasta
Additional shredded Parmesan cheese, if Nonstick cooking spray, for spraying the baking
desired dish
1 to 2 tablespoons chopped fresh parsley, if 3 1/2 cups toasted oat cereal
desired 1 cup mini marshmallows
4 tablespoons unsalted butter
Directions 1/4 cup packed light brown sugar
1/4 cup honey
 1 Place cereal in resealable food-storage 1/2 teaspoon kosher salt
plastic bag; seal bag and finely crush 1/2 teaspoon vanilla
with rolling pin or meat mallet (or finely
crush in food processor). Directions
 2 In large bowl, mix crushed cereal,
ground beef, 1/4 cup cheese, the Italian Spray an 8-inch square baking dish with
seasoning, garlic powder and 1/4 cup of nonstick cooking spray.
the tomato sauce until well blended.
Shape into 16 (1 1/2-inch) meatballs. Combine the oat cereal and marshmallows in a
 3 Spray 12-inch skillet with cooking large bowl.
spray. Cook meatballs in skillet over
medium heat 8 to 10 minutes, turning Combine the butter, brown sugar, honey and salt
occasionally, until browned. Drain if in a large saucepan and bring to a simmer. Cook
necessary. for 1 minute, then carefully stir in the vanilla.
 4 Add remaining tomato sauce, the Add the cereal mixture and stir to coat
tomatoes and red pepper to meatballs; completely.
turn meatballs to coat. Cover; cook over
medium-low heat 15 to 20 minutes, Spread the mixture in the prepared baking dish
stirring sauce and turning meatballs and press into an even layer. Allow to cool and
occasionally, until meatballs are set, about 1 hour, before cutting into squares.
 Strawberry Daifuku

Dulce de Leche Popcorn Balls

Ingredients

6 cups popped popcorn

2 cups Dulce de Leche Cheerios™ cereal Ingredients
1 cup large marshmallows
4 tablespoons butter or margarine 1. 80 g shiratamako (sweet rice flour)
3/4 cup dark chocolate chips 2. 80 g koshi-an (sweet red bean paste)
3. 20 g sugar
Directions 4. 120 cc water
5. 5 strawberries
 1 In large bowl, mix popcorn and cereal; 6. potato starch for dusting
set aside. In 1-quart saucepan, melt
marshmallows and 3 tablespoons of the Method
butter over low heat, stirring
occasionally, until marshmallows are Prepare the Strawberries and Filling>>>
melted and mixture is smooth. Pour over Wash the strawberries and remove the
 popcorn mixture; stir until well blended. stems. Divide sweet red bean paste into
Spray hands with cooking spray. Shape 5 portions. Wrap the strawberries with
popcorn mixture into 20 (2-inch) balls; koshi-an and set them aside.
place on ungreased cookie sheet.
 2 In small microwavable bowl, Make the Dough>>> Mix the
microwave remaining butter and the shiratamako and sugar together in a large
chocolate chips uncovered on High saucepan, slowly add water and stir until
about 30 seconds, stirring every 15 the mixture dissolved, then bring to the
seconds, until melted and smooth; cool 2 boil. Stir until turn into a soft dough
minutes. In 1-pint resealable food- (mochi) about 5 minutes.Turn the heat
storage plastic bag, carefully spoon off and sift potato starch on the tray and
melted chocolate; seal bag. Cut small put the mochi on top. Let cool for a
opening diagonally across bottom corner while.
of bag; pipe chocolate over tops and
sides of popcorn balls. Let stand 5 Put Together the Strawberry
minutes or until chocolate sets. Wrap Daifuku>>> When cool, take the mochi
individually in plastic wrap, or in food- and divide into 5 equal parts.
storage plastic bags; tie with ribbon or
raffia. Place a strawberry in the center of each
mochi and bring edges together,
pinching to close.
Stir-fried chicken
Bacon and Tofu stir-fry in Japanese

Ingredients
Ingredients
1. 3-4 slices bacon
1. 1 fillet chicken breast
2. 3-4 green onions or half an onion
2. 10 string beans (any vegetable you like)
3. 50 g carrot
3. 2 tbsp soy sauce
4. 1 block firm tofu (350g)
4. 1.5 tbsp sugar
5. 200 ml Chicken Broth
5. 1.5 tbsp sake
6. 1/4 tsp salt
6. 1 tbsp vinegar
7. 1-2 tsp soy sauce
7. 1/2 cup starch (corn or potato)
8. 1/2 Tbsp vegetable oil
8. 3 〜4 tbsp vegetable oil
9. 2 tsp potato starch (or corn starch)
9. 1 tbsp sesame oil
Method
Method
1. Cut the Tofu in half length wise and then
1. Thin-slice the chicken breast on the
cut it 2 cm wide.　Place it in a pan and
diagonal, dust with the starch.
cover with water. Turn the heat on high
2. Make a mixture of soy sauce, sugar,
and bring to boil. Reduce heat and
sake, and vinegar.
simmer for 2 minutes and drain.　This
3. Heat the vegetable oil in a frying pan,
will prevent the tofu from falling apart
add the pieces of chicken. Fry on both
when cooking.
sides.
2. Cut the bacon 1 cm wide. Slice the green
4. Add the string beans, when they are
onions diagonally 2 cm wide. Thinly
tender, pour the mixture of step2, stir-fry
slice the carrots into quarters.
for another minute until the seasonings
3. Heat the vegetable oil in the skillet over
are nicely blended.
medium heat and add the bacon, green
5. Stop the heat, add the sesame oil, and
onions and carrots.
serve.
4. Mix salt and soy sauce with the chicken
broth and pour over the vegetables. Add
the tofu and bring to boil. Turn down the
heat to medium low and cook for 1
minute.
 5. Mix potato starch with the same amount Note: you can use only rice flour instead of
of water and pour over adding potato starch, is so, add 200g of rice
flour.

Gluten-free Blueberry Muffins

Vickys Raisin Loaf, Gluten,

Ingredients Ingredients

1. 2 eggs 1. 150 g raisins

2. 60 g brown sugar 2. 192 g potato starch - NOT flour
3. 60 ml coconut oil 3. 127 g sorghum flour
4. 2 tbsp maple syrup 4. 60 g millet flour
5. 150 g rice flour 5. 1 tsp xanthan gum
6. 50 g potato starch 6. 1 & 1/4 tsp salt
7. 1 cup blueberries 7. 9 g instant yeast (2 & 1/4 tsp)
8. 1 sheet white chocolate (40g) 8. 2 tsp ground cinnamon
9. 2 tsp chia seeds 9. 1 tsp mixed spice - see my previously
posted recipe
Method 10. 300 ml warm water
11. 3 tbsp Stork block margarine, melted
Preheat the oven to 180°C/350°F. Beat 12. 3 tbsp golden syrup / honey / agave
nectar
the eggs in a bowl, add the coconut oil,
13. 1 tbsp Vickys Egg Replacer mixed with
maple syrup and sugar. Mix well. Add 4 tbsp water
the chia seeds, blueberries and chopped 14. another 2 tbsp margarine for coating
chocolate into the bowl to mix. after baking

Add the rice flour, potato starch and Method

baking powder to the bowl to mix, then
pour the milk. Stir well until no powdery Preheat the oven to gas 4 / 180C / 350F
texture left. and line a loaf tin with parchment paper
and spray lightly with oil then dust with
Line a muffin pan with paper liners or flourPut the raisins in a bowl and cover
use silicon muffin cups. Fill each muffin with boiling water. Set asidePut the
cup 3/4 of the way, and bake for about flours, starch, xanthan gum, yeast, salt
20 minutes or until the top is golden and cinnamon in a bowl and whisk
brown. together wellBeat in the warm water,
melted margarine, syrup and egg
 replacer mixture until you form a smooth
batter, cake batter consistencyDrain the
raisins well then stir into the batterPour
the batter into the loaf tin and smooth the

Method
top with the back of a wet spoon Bake
for 45 minutes until golden and risen. If 1. Start out by heating the oil in a large
you remove the tin and tap the bottom of skillet and adding the onion. Cook about
the loaf it should sound hollow when 2-3 minutes.
done. If the bottom of the loaf is still a 2. Add the ground beef to the skillet and
bit damp after you remove the tin, put it cook until brown throughout. Drain fat
back in the tin upsides down and bake a from the skillet.
further 5 - 10 minutes. 3. Add the dry pasta and the milk to the
skillet.
4. Using a little bit of the water you have
measured, mix it and the cornstarch
Homemade Hamburger Helper - Taco Style together in a small separate bowl to form
a slurry (just a fancy word for make a
paste with it). Should only take a splash
of the water.
5. Add the rest of the water and the slurry
to the skillet. Add the seasonings as
well. Stir together and bring to a boil.
6. Once it reaches a boil, reduce the heat to
low to simmer and cover with a lid.
Allow to simmer, stirring occasionally,
for about 10-12 minutes, or until pasta is
al dente.
Ingredients 7. Remove skillet from heat and stir in the
shredded cheese. Serve immediately and
1. 1 lb. ground beef refrigerate any leftovers.
2. 1/2 cup onion, diced
3. 2 tbsp. olive oil
4. 2 cups pasta, uncooked (whatever your
preference. We had egg noodles on
hand, so that's what we used)
5. 2 1/2 cups milk
6. 1 1/2 cups water
7. 1 tbsp. corn starch
8. to taste black pepper and salt
9. 1 tsp. ground cumin
10. 1 tsp. chili powder
11. 1 tsp. paprika
12. 1 tsp. crushed red pepper flakes
13. 2 cups shredded cheddar cheese (we had
Monterey Jack on hand, so we used that)
 4. Take off foil, add a 1/3rd of the sauce to
the ribs, and continue to grill bone up for
15 minutes over low indirect heat. Flip
Grilled Ribs over ribs and grill for another 30
minutes, adding seeds and sauce in the
beginning and half way through.
5. Take off grill and cover with foil for 10
minutes to finish cooking
6. Add 1 tbsp of water to the corn starch
and stir until dissolved. Add the corn
starch to the drippings, soy sauce, and 3
tbsp of reserved sauce. Simmer in a pan
until sauce thickens.
7. Serve sauce and ribs and enjoy!

Sweet and Spicy Chilli Chuck Roast

Ingredients

1. 1 rack Baby back ribs (about 2-3lbs)

2. Rub
3. 2 tsp kosher salt
4. 1/2 tsp pepper
5. 1/2 tsp garlic pouder
6. Sauce Ingredients
7. 1 cup apple cider or rice vinegar
8. 2/3 cups water 1. 3-4 pound Chuck Roast Trimmed
9. 1/2 tbsp ginger 2. 2 Lbs Carrots peeled and sliced long
10. 1/4 cup suger 3. 3 Large Onions peeled and quartered
11. 3/4 tsp red pepper flakes 4. 1 Cup Water
12. 2 garlic cloves 5. 1/4 Cup Sweet Chilli Sauce (I use Mae
13. Dip Ploy brand)
14. 2 tsp soy sauce 6. 1/4 Cup Hoisin Sauce
15. 1 tbsp corn starch 7. 2 Tsp Minced Garlic
16. Sesame Seeds 8. to taste Parsley Flakes
9. to taste to Dried Basil
Method
Method
1. Preheat Oven to 375 degrees Fahrenheit
1. Coat ribs in rub and let it raise to room
2. Take Chuck Roast and place in deep
temperature. Wrap in heavy duty foil.
roasting pan or deep glass baking dish
2. Prepare grill for indirect low heat. Place
3. Cut carrots and onions and place to the
foil wrapped ribs on grill for 2 hours.
side.
After, collect drippings and save for
4. Take a medium size mixing bowl and
later.
add next 8 ingredients and mix well and
3. Heat sauce in a pan 30 minutes before
place in fridge till ready to use
the ribs are done. Let the mix simmer.
Reserve 3 tbsps and add to drippings.
 5. Take a large deep frying pan and add 3
Tbsp of olive oil. Heat on high

Method
6. When hot add roast and sear 3 minutes
on each side 1. Heat grill to high.
7. Return roast to baking dish or roasting 2. In large bowl, whisk orange juice,
pan. ginger, hoisin, soy sauce, chile-garlic
8. Arrange carrots and onion in pan with paste, garlic and arrowroot. Add wings
roast and toss to coat.
9. Pour liquid mixture over roast and 3. Place wings with sauce in center of 24-
vegetables. inch-long piece of heavy-duty foil. Bring
10. Cover tightly with aluminum foil. up short edges of foil together, then fold
11. Place in oven for 3.5 hours. Low and inward a few times along each long edge
Slow is the trick to seal packet. Place on grill and reduce
12. At the last 1/2 hour combine cornstarch heat to medium-low. Close lid and cook
and COLD water until completely until chicken is no longer pink, about 25-
dissolved. 30 min.
4. Transfer wings to serving plate and
sprinkle with seeds, onion and chile
pepper.
Foil-Pack Grilled Asian Chicken Wings 5. OVEN VARIATION: Bake packet on
rimmed baking sheet at 375°F until
chicken no longer pink, 25-30 min.

Quebec-Style Yellow Pea Soup

Ingredients Ingredients

1. 1/4 c fresh orange juice  2 cups whole yellow dry peas (or 2 1/2
2. 1 T grated peeled ginger cups split peas if you can’t find whole
3. 1 T hoisin sauce peas)
4. 1 T low-sodium soy sauce  2 medium carrots, finely chopped (about
5. 2 tsp chile-garlic paste 1 cup chopped)
6. 2 cloves garlic, minced  2 medium celery stalks, finely chopped
7. 1 tsp arrowroot starch (about 1 cup chopped)
8. 2 lbs chicken wings  1 medium leek , finely chopped (about 1
9. 2 tsp toasted sesame seeds 1/2 cup chopped)
10. 2 scallions, thinly sliced  1 large onion, finely chopped (about 1
11. 1 red finger chile pepper, thinly sliced, 1/2 cup chopped)
optional  3 Tbsp butter
 Pumpkin Soup with Dukkah
 8 cups chicken or vegetable broth (or
water)
 1 small smoked pork hock or ham bone
with meat on it (optional)
 1 bay leaf
 Salt and pepper
 2 Tbsp fresh chopped parsley (optional)

Directions

1. If using split peas, there’s no need to

soak, so skip this step. If using whole
peas, place them in a large bowl, and Ingredients
cover them by 3 inches of water. Cover
and soak the peas for at least 8 hours or  For the Soup:
overnight. Drain and rinse; set aside.  2 tablespoons olive oil 
2. In a large pot or Dutch oven over  1/2 yellow onion, diced
medium heat, cook the onions in the  1 clove garlic, minced
butter until translucent, about 5 minutes.  2 cups canned pure pumpkin puree
Add the carrots, celery and leek and  2 teaspoons harissa paste
cook, stirring occasionally until all the  1 teaspoon salt
vegetables have softened and are  1/2 teaspoon ground cumin
fragrant, about 5 minutes. Stir in the  1/4 teaspoon ground coriander
broth, pork hock, drained peas, and bay  3 cups vegetable broth or water
leaf. Bring to a boil. Reduce the heat,
partially cover the pot and simmer, Directions
stirring every 15 to 20 minutes, until the
peas are completely soft and tender, 1. In a medium pot, set over medium heat,
about 2 to 3 hours. Add water if add the olive oil. When the oil is hot,
necessary to achieve the desired add the yellow onion and cook until
consistency. (The soup should be quite softened, about 5 minutes. Next add the
thick). If a ham hock was used, it can be garlic, pumpkin, harissa paste, salt,
removed and the meat around it chopped cumin and coriander. Mix and cook for
and returned to the soup. Season to taste, an additional minute or so, just until the
with salt and pepper and stir well. Serve spices are very fragrant. Pour in the
hot, with fresh chopped parsley. vegetable broth and simmer gently for
about 10 to 15 minutes. Using an
immersion blender or you don’t own
one, you could transfer the soup in
batches, puree until very smooth. Salt to
taste.
2. To make the dukkah, add the hazelnuts,
sesame seeds, cumin seeds, coriander
seeds and salt to a small bowl. Toss
everything together. 
3. Divide the soup amongst bowls. Top
with a dollop of yogurt and a sprinkling
of dukkah.
Traditional Easter Bread Longanisa Lumpiang Shanghai]

Ingredients

 1 cup tepid water

 2 tablespoons granulated sugar
 2 packages fast-acting yeast
 1 cup warm whole milk
 2 tablespoons vegetable oil
 3 raw eggs
 7 cups unbleached white flour Ingredients
 1 ½ lb. ground pork
 1 teaspoon salt
 2 pieces longanisa
 8 hard-boiled eggs dyed
 1 piece Knorr Pork Cube
 2 cups powdered sugar
 1 piece carrot minced
 2 tablespoons lemon juice
 ¾ cup green onion chopped
 2 tablespoons whole milk
 ¾ cup singkamas minced
 1 piece onion minced
Directions
 ¼ teaspoon garlic powder
 1 piece egg
1. In a large mixing bowl, combine the
 1 ½ teaspoons salt
water, sugar and yeast. Let stand for at
 ½ teaspoon ground black pepper
least five minutes or until it foams (see
 20 pieces lumpia wrapper
picture). Note: If you are using your
 2 cups cooking oil
stand-alone mixer to make the bread, use

the mixer bowl.
2. Heat the milk in a pot on low until it's Sweet and Sour Sauce:
 4 tablespoons sugar
warm.
 ¼ teaspoon soy sauce optional
3. Mix the milk, eggs, oil and salt in a
 2 1/2 tablespoons tomato ketchup
medium bowl.
 1/3 cup white vinegar
4. Add the egg mixture to the yeast mixture
 1 teaspoon cornstarch dissolved in 7
and stir.
5. Stir in four cups of flour. If using a teaspoons of water
mixer, such as a KitchenAid, use the
dough hook.
6. Slowly mix in about two more cups of
the remaining flour, or until the dough
no longer sticks to the sides of the bowl.
Note: the dough should still look glossy.
7. Lay the dough out on a wooden cutting
board or counter top dusted with flour.
  1 1/2 teaspoons salt
 1/2 teaspoon ground black pepper

Instructions
 1 1/2 cups cooking oil
 4 cups water for boiling
1. Combine ground pork and longanisa.
Add carrot, onion, singkamas, and
Dipping sauce
green onion. Season with garlic
powder, salt, and ground black pepper.
 ½ cup mayonnaise
Mix well.
2. Grate a piece of Knorr Pork Cube
 ¼ cup banana ketchup
using a cheese grater. Add egg. Mix
until all ingredients are well blended.
3. Scoop a tablespoon of mixture. Place it
on a piece of lumpia wrapper. Secure Instructions
the filling by wrapping. Note: see
video below for guidance. 1. Boil water in a cooking pot. Add
4. Heat oil in a deep pot or deep fryer. eggplant. Cover and continue to boil
Deep-fry the lumpia for to 12 minutes for 6 minutes or until tender. Remove
using medium heat (320F). from the pot and let it cool down. Peel
5. Once the lumpia turns golden brown, the skin off the eggplant and chop into
remove from the fryer. Set aside. small pieces.
6. Make the sweet and sour sauce by
combining sugar, ketchup, soy sauce, 2. Arrange the eggplant in a bowl. Add
and vinegar in a pot. Apply heat and ground pork, onion, salt, ground black
boil. Pour cornstarch and water pepper, garlic powder, egg, and all-
mixture. Stir until thick. Set aside. purpose flour. Mix until all ingredients
7. Arrange the lumpia is a serving plate. are well blended.
Serve with sweet and sour sauce.
Share and enjoy! 3. Heat oil in a cooking pot using low
fire.
Eggplant Meatballs Talong Bola Bola Recipe
4. Scoop a portion of the mixture. Dredge
in breadcrumbs. Deep-fry for 8
minutes. Remove from the pot and
arrange on a wire rack. Note: continue
to perform this step until the entire
mixture is consumed.

5. Prepare the dipping sauce by

combining mayonnaise and banana
ketchup. Mix well.

6. Transfer the fried meatballs and

dipping sauce on a serving plate and
Ingredients bowl respectively. Serve. Share and
 2 pieces Chinese eggplant enjoy!
 6 ounces ground pork
 3/4 cup bread crumbs
 3/4 cup all-purpose flour
 1 piece onion minced
 1 teaspoon garlic powder
 1 piece egg