Every day starts with a good breakfast.

Big chili = Big farts!!!

French Crepes

Servings: 12

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon white sugar
• 1/4 teaspoon salt
• 3 eggs
• 2 cups milk
• 2 tablespoons butter, melted

Directions:

1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

URL: http://allrecipes.com/Recipe/French-Crepes/Detail.aspx

Best dinner ever!!

Mac and Cheese with some style!!

Best sushi ever!!!!

These guys are an inspiration to me. (c:

Pancakes!!!! My most favorite breakfast ever!!!!

World's biggest cake!!! Hope they invited a lot of people to the party.

Now that is one big gummy bear!!!! 

P.S. By the way the two gummy bears are the same size just different colors.

Fudge Brownies

Servings: 16

Ingredients:

• 1 cup butter or margarine
• 6 (1 ounce) squares unsweetened chocolate
• 4 eggs
• 2 cups sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 2 cups chopped walnuts
• confectioners' sugar

Directions:

1. In a saucepan over low heat, melt butter and chocolate; cool for 10 minutes. In a mixing bowl, beat eggs, sugar, vanilla and salt. Stir in the chocolate mixture. Add flour and nuts; mix well.

2. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake at 325 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool. Dust with confectioners' sugar if desired.

URL: http://allrecipes.com/Recipe/Fudge-Brownies/Detail.aspx

Onion Rings

Servings: 4

Ingredients:

• 1 quart oil for frying
• 1 cup dry pancake mix
• 1 large Spanish onion, sliced into rings

Directions:

1. Heat the oil in a large, deep skillet over medium high heat.

2. Prepare pancake mix according to package directions.

3. One at a time, dip Spanish onion rings into the prepared pancake batter, then into the hot oil. Fry until crispy and browned, about 3 minutes. Drain on paper towels.

http://allrecipes.com/Recipe/Onion-Rings/Detail.aspx

Shrimp Fried Rice

Servings: 4

Ingredients:

• 1 1/2 cups uncooked white rice
• 3 cups water
• 4 tablespoons vegetable oil
• 1 cup fresh bean sprouts
• 1/2 cup chopped onion
• 1 1/2 cups cooked medium shrimp, peeled and deveined without tail
• 1/4 cup chopped green onion
• 2 eggs, beaten
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons soy sauce
• 1/4 teaspoon sesame oil

Directions:

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.

2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.

3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.

4. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

For more recipes, go to: http://allrecipes.com/

The world's biggest doughnut!!!!! I wonder how long it would take to eat it.......

Coconut Shrimp

Servings: 6

Ingredients:

• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup beer
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp
• 3 cups oil for frying

Directions:

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

For more recipes like this go to: http://allrecipes.com/

Fried Rice!!!!!!!!!

This might be the best looking fried calamari plate you have ever seen!!!

Peppered Shrimp Alfredo

Ingredients

• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar Alfredo sauce
• 1/2 cup grated Romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• Salt and pepper to taste
• 1/4 cup chopped parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

For more recipes go to: http://allrecipes.com/

Strawberry-Guava Smoothie

Yield: 2 servings (serving size: about 1 1/4 cups)

Ingredients:

• 1  cup  quartered strawberries (about 5 ounces)
• 1/2  cup  guava nectar
• 1  (6-ounce) container organic strawberry fat-free yogurt
• 1  frozen sliced ripe small banana
• 5  ice cubes (about 2 ounces)

Preparation:

1. Place all ingredients in a blender; process 2 minutes or until smooth. Serve immediately.

URL: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001981738

Jackie Chan with the world's biggest sushi roll?!?!?! I don't think it can get much better than that.

Now that car has some style.

Do you like cheesecake? Well if you do, here's a pretty good recipe!!!

Strawberry Cheesecake Cupcakes

By: Karla B. Hernandez of The Dessert Fairy 

Wow everyone with a cupcake bonanza! Start with these rich, fruity beauties. You can also use other fruits in season like fresh mangoes. 
Yield 12 cupcakes  Prep Time 30 minutes, plus overnight setting time  Baking Time 
18 to 20 minutes  Cooking Time 10 minutes

For the crust
2 tablespoons unsalted butter,melted
9 graham crackers, crushed finely
 
For the filling
2 (8-ounce) packages cream cheese,at room temperature
3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 cup sour cream
2 large eggs
3 tablespoons all-purpose flour
 
For the topping
500 grams fresh strawberries, hulled and halved
1/2 cup plus 2 tablespoons sugar
1 tablespoon cornstarch dissolved in 1 tablespoon water
1 tablespoon fresh lemon juice
 1  Preheat the oven to 300ºF. Line a 12-cup muffin pan with cupcake liners and lightly coat with cooking spray.
2  Make the crust: Stir butter and graham crackers together. Spoon a heaping teaspoon of the mixture onto the bottoms of the cupcake liners and pat down.
3  Make the filling: Using an electric mixer on medium-high speed, beat cream cheese until fluffy. Lower speed and gradually add sugar; beat until smooth. Add vanilla and sour cream; beat until combined. Add eggs, one at a time, beating well after each addition. Add flour; beat until combined.
4  Pour batter into prepared pan until three-fourths full. Bake until just set in the center, about 18 to 20  minutes. Cool cakes in the pan on a wire rack for 5 minutes. Remove from pan; cool completely. Refrigerate overnight.
5  Make the topping: In a saucepan, combine half of the strawberries with sugar. Gently mash strawberries with a fork and cook over medium-high heat until softened, about 3 minutes. Add dissolved cornstarch and bring the mixture to a boil. Remove from heat; stir in lemon juice and remaining strawberries. Transfer to a bowl and cool completely. Refrigerate in an airtight container.
6  Assemble the cupcakes: Spoon about 1 tablespoon strawberry topping onto each chilled cheesecake and serve immediately.
 
Photography by At Maculangan | Styling by Elaine P. Lim |  Props from Gourdo’s (cake stand and plate), wrap shop (box)

Visit this website for more recipes like the cheesecake cupcakes: http://www.yummy.ph/recipe/strawberry-cheesecake-cupcakes

P.S. The "Karla B. Hernandez" person is not me!!!