For a quick, easy yet very delicious appetizers and desserts you will surely try even on a regular day.

 

APPETIZERS

1.  Ham and Chicken Rolls

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As an appetizer or snack, everyone will love munching on these deliciously crispy rolls. They’re so good, the kids won’t even mind that the dip has vegetables in it!

For the dip
1 cup mayonnaise
1 medium carrot, grated finely
1 teaspoon pickle relish
pinch of salt

1 tablespoon oil
1/2tablespoon minced garlic
1 medium onion, minced
1/2 kilo ground chicken
1 (250-gram) pack sliced sweet ham, chopped finely
salt and pepper to taste
1 pack medium lumpia wrapper (20 pieces)
2 packs sliced Cheddar cheese (200 grams or 12 slices per pack)
oil for deep-frying

1  Make the dip: Combine all ingredients and set aside.

2  Heat oil in a medium pan and sauté garlic and onion. Add ground chicken. Stir, breaking up any lumps. Cook for about 8 minutes, then add ham. Season with salt and pepper. Let cool.

 Assemble the rolls: Place a lumpia wrapper on a flat surface and lay a slice of cheese on top. Place a heaping tablespoon of the chicken-ham mixture in the center. Roll up the wrapper and seal by dampening the edges with water. Repeat with the rest of the mixture and wrappers.

4  Heat oil in a large nonstick frying pan. Deep-fry rolls in batches until golden brown. Serve rolls immediately, along with the dip.

2.  Spiced Fried Chickpeas

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Ingredients:

1 can chickpeas

1/2 tsp cumin

1/2 tsp ground coriander

1/2 tsp smoked paprika

salt

Directions:

Drain and rinse 1 can of chickepeas; pat dry.  Deep fry in batches in 375 F in vegetable oil until crisp and golden  about 4 minutes.  Drain in paper towel, then toss with 1/2 tsp each of cumin, ground coriander, smoked paprika and salt.

 

3.  Goat Cheese Trio (No. 1)

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Cut a 12 ounce log of goat cheese crosswise into 3 mini logs.  Roll 1 piece in mixed herbs, another in cracked mixed peppercorns and the last in chopped dried cranberries and cashews.  Serve with crackers or sliced baguette.

 

 

DESSERTS

1. No-bake Fudge

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Ingredients

Original recipe makes 1 – 9×9 inch dishChange Servings
  • 1/2 cup unsweetened cocoa powder

  • 1/4 cup milk

Directions

  1. Grease a 9×9 inch dish.
  2. In a microwave safe bowl, stir together confectioners’ sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish.
  3. Chill in freezer 10 minutes before cutting into squares.

 

2. No Bake Cheesecake

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INGREDIENTS

  • 2 packages (20 sheets) graham crackers 
  • 11 tablespoons (1 3/8 sticks) unsalted butter, melted 
  • 2 tablespoons sugar 
  • 2 8-ounce packages cream cheese, room temperature 
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk 
  • 1/4 cup fresh lemon juice 
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
  2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
  3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
  4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
  5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
  6. Unclasp sides of pan, and remove cheesecake.

 

3.  Mango Sago
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Choose the sweetest mangoes to make this well-loved dessert.

Ingredients:

4 ripe mangoes, cubed
1 cup mango juice
1/4 cup coconut milk
3 tablespoons sugar
1 cup cooked small tapioca pearls (sago)

Directions:

1  Chop the flesh of 4 ripe mangoes into cubes. Transfer half of the mango cubes to a bowl and set aside.

2  Combine remaining mango cubes, 1 cup mango juice, 1/4 cup coconut milk, 1/4 cup milk, and 3 tablespoons sugar in a blender. Purée mixture until slightly thick; transfer to a mixing bowl.

3  Add reserved mango cubes and 1 cup cooked small tapioca pearls (sago). Cover and refrigerate until ready to serve.

 

 

 

 

Source:yummy.com/marthastewart.com

 

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