I made… Waffle Pops!

Yup, I made it myself… though its out of shape… lols!  It’s not easy making the batter wrap around the hotdog pops when you deep-fry it.  Grabbed the image from my baby’s blog… she shared this first.

Anyway, here’s some info:

Waffle pops are small round waffle with a filling inside, in this recipe we put hotdog pops, and a stick to hold the waffle pop.

Actually, I was planning to cook one of my Little Zoie’s favorite snack, the pancakes, but got intrigued in the recipe I found at the back of a pancake (and waffle) mix… so, I made this waffle pops instead of the pancakes.

Sharing with you on how to do this:


  • 1 180-grm pack of Magnolia Pancake & Waffle Mix
  • 1/2 500 grm pack of Purefoods TJ Hotdog Balls
  • 1 egg
  • 1/3 cup water
  • vegetable oil for deep frying
  • BBQ sticks, I used small sticks used by fishball vendors.


  • Blanch hotdog balls in boiling water for 3 mins.  Drain hotdogs and pat dry.
  • Skewer hotdog balls (1 pc per BBQ stick) and set aside.
  • Mix Magnolia Pancake & Waffle Mix with egg and water until smooth and free of lumps.
  • Heat oil at medium-high setting.
  • Coat hotdog balls with batter forming a ball.
  • Deep fry, turning the stick while cooking until golden brown.  Drain on paper towels.

This recipe can make 14-16 servings.  This is a good snack food for your little tykes!

Have fun trying them!


**recipe from Magnolia Pancakes & Waffle Mix**
in Wifey Journal

Happy Birthday, Hubby!


I just want to greet my loving husband on his special day…

We are not celebrating his birthday today but this coming Sunday.  We have promised our little one that we’ll be bringing her to Manila Zoo and just stroll around Intramuros, with a little packed lunched for the family… just like a picnic!  I know that our Little Zoie would love that.  I’m planning to cook one of hubby’s favorite dish, Chicken Adobo!  I’ll also try cooking Pancit Canton, it’s my dad’s favorite recipe, hope I could get his secret recipe on this…

Anyway, I have written something for my hubby in my personal blog, read it here

Happy birthday again, mahal!



Yes, I’m planning of making my very own Embutido!

As of this writing, I’m still looking for a recipe appropriate for my hubby’s and daughter’s taste buds… like for my hubby, he doesn’t want any pineapple ingredient in his food and my little zoie, of course, doesn’t want spicy foods.  So, pineapple and red bell peppers are out in the ingredients list.

That means, I’ll have to modify my own Home-made Embutido without compromising the taste!

Good luck to me!

Now, here’s the much-searched recipe:


  • 1 lb. ground pork
  • 1/2 cup finely chopped carrots
  • 1 cup (6 slices) finely chopped (sweet or cooked) ham
  • 3 tbsp. minced green bell pepper
  • 3 tbsp. minced red bell pepper
  • 1/3 cup sweet pickle relish
  • 1/4 cup raisins
  • 3 whole eggs
  • 1/2 cup grated cheddar cheese
  • dash of liquid seasoning
  • salt & pepper, to taste
  • 1 tbsp. cornstarch
  • slices (wedges) of hard-cooked eggs (see recipe)
  • slices (wedges) of Vienna sausage
  • aluminum foil, 10″ x 12″ sizes


  • Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
  • In a bowl, combine all the ingredients and mix until well blended.
  • Divide the mixture into 2 to 4 portions (depending on how many you want to make).
  • Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and sausages.
  • Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
  • Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
  • Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water.
  • Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
  • Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

Got the recipe from thecookmobile.comphilippinesfoodrecipes.blogspot.com


I cooked my little angel’s most favorite veggie last night, and this dish will be my first entry on Food Trip Friday Meme, hosted by Mommy Willa.

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I always cook this, not just because its my little daughter’s  favorite dish but it so very nutritious… the bitter gourd (ampalaya) itself is rich in iron, beta-carotene, potassium, and calcium.  Bitter gourd is also a source of folate, zinc, magnesium, phosphorus and a high dietary fiber.

Another nutritional info, this bitter veggie helps in controlling the blood condition associated with diabetes.  You can see a lot of herbal capsules using bitter gourd as their main ingredient, especially capsules for diabetes medication.

As you know bitter gourd may be the most bitter veggie you can eat, but it has a lot of health benefits it can do you and your body!


For more FTF entries, just click the badge!