Monthly Archives: January 2013

Potato-Zucchini Nests



  • 1 large potato (yields 2 cups shredded potatoes)
  • 1 small green squash (yields 1 cup grated green squash)
  • Oil for frying
  • Salt and pepper to taste
  • Chives to garnish



  • Peel the potato and grate with a coarse grater.
  • Wash the grated potato for about 3-4 times (The reason to wash after grating is to remove the starch.  Starch makes the potatoes to stick to a pan when frying/sautéing  So when you wash away the starch, it would be easy to fry).
  • Transfer grated potatoes to a large bowl.
  • Stir in the grated squash, salt and pepper
  • Divide the potato mixture into 4 portions of equal size.
  • Take each portion and make them into a ball.  Then flatten them between your palms to make a patty.
  • Heat oil in a skillet and cook 2 of the patties over high heat for about 1 minute on each side.
  • Reduce heat and cook patties on both sides until crisp (about 5 minutes).
  • Drain on paper towel.
  • Garnish with chives (optional)
  • Serve hot
  • Yields 4 patties

Praline Topped Cheesecake Squares


I saw this recipe on Better Homes and Gardens website which is one of my favorite websites (  When made, most of their recipes come out extremely good and in perfect shape.  So when I saw this recipe, I kept thinking of making and this weekend was the perfect timing since my friend had a get together.  The number of cheesecake squares mentioned on the site perfectly matched the number of people got invited.  So I decided to make this cheese cake and it was a hit at the party.  I replaced pecans with walnuts and reduced the granulated sugar to ½ cup instead of 2/3 cups for the cream cheese filling.



  • 2 ½ cups all purpose flour
  • 1 cup (2 sticks) butter melted
  • 2/3 cup finely chopped walnuts
  • 2 tablespoons powdered sugar
  • 4 eggs
  • 8 oz cream cheese softened
  • 1 14 oz can condensed milk
  • ½  cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup packed brown sugar
  • 1 cup whipping cream
  • 1 cup chopped walnuts
  • 1 ½ teaspoons vanilla extract


  • Pre heat oven to 350F
  • For the Crust: in a large bowl combine flour, melted butter, 2/3 cup finely chopped walnuts, and the powdered sugar.  Mix well and press mixture evenly into a bottom of a 13x9x2 inch baking pan.  Bake for about 20 minutes or until crust is set and light golden on the edges.
  • For the Filling: in a large bowl beat cream cheese until smooth.  Add eggs and beat well.  Beat in condensed milk, granulated sugar, and 2 teaspoons vanilla extract.  Pour filling over baked crust and return to oven and bake at 350F for about 35-40 minutes or until set.  Let Cool
  • For the Praline Topping: in a medium saucepan combine brown sugar and whipping cream and cook and stir over medium heat until mixture boils.  Reduce flame and simmer uncovered for about 10 minutes.  Remove from heat.  Stir in vanilla extract and chopped walnuts.  Pour topping over the baked cheesecake and spread evenly over the cake.
  • Cover and chill for 2 to 24 hours before serving.
  • Cut into squares.  Makes 48 servings

Cranberry Apple Crisp



  • 1 lb green apple (2 medium, preferably granny smith for its tart taste)
  • 1 ½ cups fresh cranberries
  • Zest and juice of one orange
  • 1/3 cup brown sugar

For Topping:

  • 1 cup all-purpose flour
  • 1/3 cup walnuts ground
  • ¼ cup rolled oats
  • ¼ cup brown sugar
  • 5 tablespoons cold butter
  • ½ teaspoon cinnamon



  • Pre-heat oven to 350 F
  • Peel and core apples
  • Slice apples lengthwise into about ¼ inch thickness and then cut them diagonally into 2 pieces
  • Add sliced apples and cranberries to a baking dish and mix in orange zest, orange juice, and brown sugar
  • To make the topping, sift flour into a bowl and rub butter until mixture resembles coarse bread crumbs
  • Stir in ground walnuts, rolled oats, brown sugar and cinnamon
  • Evenly spread the topping over the  fruit and press lightly around the edges
  • Bake for about 30-35 minutes or until crumble is golden
  • Serve hot with your favorite ice-cream