Eagle Brand Peppermint Cheesecake Bars

Did you know that Eagle Brand has over 700 recipes for every occasion? You can join their recipe club at www.eaglebrand.com

Prep time: 12 - 15 minutes

Cooking time: 30 minutes

Makes 24 - 36 bars

Ingredients

• 14 oz Eagle Brand Sweetened Condensed Milk
•  1 stick of butter
• 2 cups (24 cookies) finely crushed creme-filled chocolate sandwich cookie crumbs 
• 8 oz cream cheese, softened
• 2 eggs
• 1 tbsp peppermint flavoring or crushed peppermint leaves
• 1 package chocolate mint candies, chopped
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 325°F. In a 13" x 9" baking pan, melt butter in oven. Sprinkle crumbs evenly over butter and pack mixture into the bottom of the pan. Bake for 6 minutes and let cool
2. In medium bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and peppermint. Mix well. Pour over the cooled crust and bake for 30 minutes or until set. Cool completely.
3. In heavy saucepan or microwave, melt chocolate chips and drizzle over the top of the bars. Sprinkle chopped chocolate mint candies over the top. Store covered in refrigerator.

Tinola

Ingredients

1 tablespoon vegetable oil

1 small onion, peeled and chopped 

3 cloves garlic, peeled and minced

2 thumb-sized fresh ginger

1 to 2 pounds chicken thighs or breasts, cut into serving pieces

1 tablespoon fish sauce

3 cups water

2 cups chicken bone broth 

2 green chayote, pared, seeded and cut into 2-inch wedges

1 bunch fresh spinach leaves, stems trimmed or Malunggay

Dash of pepper 

Instructions

1. In a pot, heat oil over medium heat. Sauté onions, ginger, and garlic until clear, golden brown and aromatic respectively.

2. Add chicken and cook until chicken starts to change color and juices run clear. Add pepper.

3. Add water and chicken bone broth to a boil, skimming off the scum on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.

5. Add fish sauce and chayote, stirring occasionally, for about 1 to 2 minutes. and cook for about 3 to 5 minutes or until tender yet crisp.

6. Add spinach or Malunggay and push down into broth. Simmer for 5 minutes at low heat. Serve hot.

Champorado Recipe

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Author: Vanjo Merano

Ingredients

• 8 tbsp cocoa powder or about 4 pieces tableya
• 1 cup glutinous rice malagkit
• 1/2 cup sugar
• 3 1/2 cups water
• condensed milk optional

Instructions

• Pour 2 1/2 cups of water in a pot and bring to a boil
• Put-in the glutinous rice and allow water to re-boil for a few minutes
• Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continuously
• Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
• Remove from the pot and place in a serving bowl.
• Serve hot with a swirl of condensed milk on top.