Check out the cake design for the birthday celebration! My beloved Keroleen is making it! Ribbit! She’s making 3 cakes for me and my siblings. I hope the cakes will be really big so that everyone attending will get a slice or two. XD

This is another favorite dessert recipe of Keroppi. Besides donuts, he loves flavored gelatin. Sometimes he can’t decide what flavor to eat, so here’s something that has a lot of flavors in it. Very tedious to do, but cooking for me is a labor of love. Heehee.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup butter or margarine, melted
• 1 (3 ounce) package lime gelatin
• 1 (3 ounce) package strawberry gelatin
• 1 (3 ounce) package orange gelatin
• 4 1/2 cups boiling water, divided
• 1 (.25 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup pineapple juice
• 1 (8 ounce) carton frozen whipped topping, thawed

Procedure:

Combine the crumbs, sugar and butter; press onto the bottom of a 13-in x 9-in. x 2-in. greased pan. Chill.

Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into an oiled 8-in. x 4-in. x 2-in. loaf pan; chill until very firm. Repeat for strawberry and orange gelatins.

Soften the unflavored gelatin in cold water. Boil pineapple juice; stir into unflavored gelatin. Set aside until slightly thickened.

Place whipped topping in a large bowl; gently fold in pineapple juice mixture.

When flavored gelatins are firm, cut into 1-in. cubes; gently fold into whipped topping mixture. Spoon over crust.

Chill for at least 2 hours.

Hi! Keroleen here! I’m in a cooking frenzy now. Heehee. It’s really fun to cook. ^_^ Here’s another recipe perfect for any occasion.

Ingredients:

1 (10 ounce) package fresh spinach leaves

1/2 cup sour cream

1/2 cup shredded pepperjack cheese

4 cloves garlic, minced

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

1 pinch ground black pepper

8 slices bacon

Procedure:

Preheat the oven to 375 degrees F (190 degrees C).

Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.

Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.

Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven’s broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Time to bring out those grills. It’s the perfect time for some outdoor get-together and home-cooked food. Be sure to check the weather first if you are planning for some outdoor cooking. We don’t want the rain to ruin the perfect mood. Heehee.

Once in awhile, the residents of Donut Pond do some outdoor cooking. Grilled Burgers should always be in the menu. It’s everybody’s favorite. Here’s a nice recipe the everybody will definitely love and is very easy to make.

Ingredients:

1 pound ground beef

1/2 cup shredded Cheddar cheese

2 tablespoons prepared horseradish

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 cup real bacon bits

4 hamburger buns

Procedure:

Preheat grill for high heat.

In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties.

Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.

Oh no, oh no…So many things to do. So many goodies to make. Heehee. I’m baking a lot of stuff for the new residents, Baku and Badtz’s birthday. Such a busy, busy day and so sweet of Keroppi to help me out in the kitchen, too. ^_^

Anyway, here’s what I’m giving them. I hope no one is allergic to chocolates…Badtz had a really puffing encounter with pineapples this morning.

Will be delivering these goodies in awhile. Heehee. I hope the recipients will like my recipe.

Ingredients:

1 1/4 cups butter, softened

2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semisweet chocolate chips

Procedure:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

I haven’t posted recipes in awhile. Heehee. Anyway, this recipe is a thank you gift for Kuromi. I hope she’ll like it, it’s low calorie after all.

Ingredients:

7 1/4-ounces dark chocolate (65% to 70% cocoa), room temperature & chopped into pieces
1/2 cup butter, cut into small cubes
6 large eggs, room temperature and separated
1/3 cup sugar
1/3 cup Splenda
1 teaspoon pure vanilla extract
Powdered sugar, for garnish

Procedure:

Preheat oven to 375 degrees F.

In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the water), combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted).

In a medium-size bowl, combine the 6 egg yolks, sugar, and Splenda. Add the melted chocolate/butter mixture and vanilla extract and stir to combine. IMPORTANT: Be sure to add the beaten eggs to the chocolate mixture and not the chocolate to the eggs. This will insure a moist airy texture.

In a large bowl, whip the 6 egg whites until firm. Add 1/3 of the whites to the chocolate mixture and stir to lighten the batter. Gently fold in the remaining egg whites until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated.

Scrape the batter into a non-stick 10" springform pan and smooth top with the spatula.

Bake approximately 20 minutes or until just set (do not overcook). Remove from oven and let cool.

To Unmold:  Run a thin metal spatula around the side of the cake and release the sides of the springform pan. The chocolate cake will store up to 2 weeks refrigerated. Do not freeze because it changes the texture.

When ready to serve, bring to room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water. Dust with sifted powdered sugar before serving.

Makes 12 to 16 servings.

OMG! That was a close one…I almost cooked Tabby! @_@

I know I cooked enough food for a lot of guests. Knowing Keroppi, he invited everybody for my birthday. But everytime I bring out new dishes to the serving table, they all miraculously disappear! Is my cooking really that good or the guests have not eaten in the past few days?

I went back to the kitchen to replenish just to find out that I ran out of meat! I panicked and ran out into the living room crying, “Meat! Meat! I need more meat!” and bumped into Zashiki. He was holding something cold and gray which I thought was meat. My eyes gleamed with joy and touched what he was carrying, “Is that meat? Oh, thank you for bringing some.”

Zashiki’s small beady eyes suddenly widened and quickly hugged what he was holding and turned around.  I suddenly realized that it wasn’t meat and quickly apologized to him then I heard a soft, squeaky voice coming from Zashiki’s arms, “Noooo…I’m Tabby…”

Surprised and about to cry, Zashiki looked at what he’s holding, “Tabby has finally spoken…” and gently hugged his friend.

Everybody was touched by that scene and offered a toast (with glasses containing milk and apple juice for the lactose intolerant guests like Mimmy). Unexpectedly though, Kuromi, who has been drinking milk since she arrived, poured some on Tabby and was muttering about “milk marinade”! O_O

Hi! Keroleen here and it’s time for a special Autumn recipe. ^_^

Autumn brings lots of changes. The trees begin to change colors, bringing a beautiful array of different colored foliage, which eventually drops off into our yards. It also brings cooler temperatures.

Fall vegetables bring to mind the hearth, coziness, beautiful autumn colors, hearty food and interesting one dish and multi-dish menus. When it comes to food preparation, we think about roasting, caramelizing, thick rich stocks, braising and sauteeing.

Pumpkin is a very versatile vegetable usually used in Fall / Autumn recipes. It can be used for soups, salads, sidings, main course and desserts. Here’s a simple soup recipe which you can use for your celebrations.

Ingredients:

1/2 lb. mushrooms, sliced
1/2 cup chopped onion
2 tbsp. butter or oil
2 tbsp. flour
1 tbsp. curry powder
3 cups chicken broth
1 can (or 1 lb. pureed) pumpkin
1 tbsp. honey
dash nutmeg
salt to taste
pepper to taste
1 cup evaporated milk
optional sour cream or yogurt, topping

Procedure:

Sautee mushrooms and onion in butter or oil. Add flour and curry and stir gradually while adding broth. Add all other ingredients except the milk and continue cooking while stirring for 10 - 15 minutes. Then add milk and heat without boiling. May be topped with sour cream or yogurt.

Technorati Tags: autumn, fall, kerokero, keroleen, kitchen, pumpkin, pumpkin soup, recipes

Hi, Keroleen here. I’m in such a happy mood now. I feel so loved. ^_^ It was a surprise when I opened this blog and see my beloved Keroppi’s message.

He actually said that he loves me to the whole world!

I’d better surprise him with a special cake.

Ingredients:

1 box yellow cake mix

2 cans sweetened condensed milk

1/2 cup lemon juice

8 oz. whipped topping

Procedure:

Bake cake according to package directions for two layers. While cake is baking, mix condensed milk with lemon juice and refrigerate. Cool layers completely, then split each layer in half, making four thin layers. Place one layer on a serving plate, then spread with the milk-juice mixture. Place another layer on top and spread with mixture. Place the third layer on these and spread with mixture. Combine the remaining mixture with the whipped topping and use to frost the sides and top. Keep covered and refrigerated.

Hi! It’s me again, Keroleen. I’m feeling better now. Thanks to Keroppi for taking good care of me and I’m sorry for not listening to you that time.

My encounter with W.A.D. was really scary. I hid in my room for a long time, thinking they’ll go after me. @_@ Those Dinosaurs really mean business.

Anyway, it’s now time for a new recipe. Even if W.A.D. scared me, they inspired me to do this cool dessert. I heard that they like watermelons a lot, so here’s a simple recipe for Watermelon Sorbet.

I know it’s not timely to eat sorbets this season, but this is still a perfect way to include fruits in one’s diet. I hope you’ll all like this. ^_^

Ingredients:

1 2 1/2- to 3-pound watermelon, seeds and skin removed, cut into 1-inch cubes

1/2 cup honey

1/4 cup fresh lime juice

2 tablespoons of finely chopped mint

1/8 teaspoon salt

Procedure:

Place all ingredients in a blender or food processor and puree for 2 minutes. Chill mixture in fridge for at least two hours. Then freeze mixture in an ice cream maker according to manufacturer’s directions.