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Recipe of the day: Filipino Lumpia




1 tablespoon vegetable oil

1 pound ground pork

2 cloves garlic, crushed

1/2 cup chopped onion

1/2 cup minced carrots

1/2 cup chopped green onions

1/2 cup thinly sliced green cabbage

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon soy sauce

30 lumpia wrappers

2 cups vegetable oil for frying

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.



Recipe of the Day: Buffalo Wings

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12 chicken wings (about 2 pounds)

¼ cup tablespoons butter or margarine, melted

½ cup bottled hot sauce

2 teaspoons garlic powder

2 teaspoons paprika

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Blue Cheese or Ranch Dressing (for dipping)

Celery sticks (optional)


  1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a reseal-able plastic bag set in a shallow dish.
  1. For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper. Pour over chicken wings; seal bag. Marinate at room temperature for 30 minutes. Drain; discard marinade.

3. Place the chicken wing pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned. Turn chicken wings. Broil for 10- 15 minutes more or until chicken is tender and no longer pink. Serve with Ranch or Blue Cheese. If desired, celery sticks.

Recipe of the Day: Quick & Easy Black Bean and Salsa Soup

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3 (15 ounce) cans black beans, drained and rinsed

1 1/2 cups vegetable broth

1 cup chunky salsa

2 teaspoon ground cumin

4 tablespoons sour cream

2 tablespoons thinly sliced green onion

3 teaspoons lime juice, 1 teaspoon garlic, freshly chopped cilantro and 1/2 fresh jalapeno pepper



Reserve 1 can of beans. In an electric food processor or blender, combine 2 cans of beans, broth, salsa, pepper, garlic, lime, cilantro, and cumin. Blend until fairly smooth.

Heat the bean mixture & 1 can of beans in a saucepan over medium heat until thoroughly heated.

Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Recipe of the day: Chocolate Chip Cookies

Recipe of the day: Chocolate Chip Cookies

1 cup + 2 Tbsp. butter, slightly softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups semisweet chocolate chips (mini, regular, or chocolate chunks!)

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

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips. Drop by large spoonfuls onto prepared cookie sheets.

Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.

**To avoid having flat cookies (with this or other recipes), be sure that the dough you pop in the oven is pretty chilled. So when you’re mixing these up initially, I’d recommend letting the prepared dough sit in the fridge for at least 20-30 minutes before baking your first batch.

Mexican Lasagna Rollups

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Mexican Lasagna Rollups

A unique twist & change up from the taste of a traditional lasagna.


10 uncooked lasagna noodles

1 (16 ounce) jar salsa

1 pound ground beef

1 (1 ounce) packet taco seasoning mix

1 (16 ounce) package cottage cheese

1/2 cup grated Parmesan cheese

1 (15.5 ounce) jar prepared salsa con queso sauce

1 1/2 cups shredded Mexican cheese blend



Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish, and spread the salsa evenly over the bottom of the dish.

Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.

Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.

Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.

5 Margarita Drink Recipes to beat the Summer Heat

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5 Margarita Drink Recipes to beat the Summer Heat


1 (12 ounce) can frozen limeade concentrate

12 ounces champagne

8 ounces Sauza® Blanco Tequila

4 ounces DeKuyper® Strawberry Liqueur

12 ounces water


Pour limeade into pitcher with ice. Fill limeade can with champagne and pour into pitcher. Then fill limeade can with 2/3 Sauza Blanco Tequila and 1/3 DeKuyper Strawberry and pour in. Lastly, add a can of water, stir and serve over ice. Makes 9 delicious drinks, perfect for any ladies night in.

Looking for a lighter option? Swap soda water for the champagne and 2 cups of sliced strawberries for the Strawberry Liqueur.


2 (1.5 fluid ounce) jiggers tequila

1 (1.5 fluid ounce) jigger triple sec liqueur

1 (1.5 fluid ounce) jigger fresh lime juice

1 mango – peeled, seeded and sliced

4 ice cubes

1/4 cup mango nectar


In a blender, combine the tequila, triple sec, lime juice, mango, and ice. Blend until ice is finely crushed. Sweeten with mango nectar to your liking.


1 oz Dark Rum

1/2 oz Banana Liqueur

1/2 oz Apricot Liqueur

1/2 oz Coconut Rum

1/4 oz Grenadine

1/4 oz Honey

1/2 oz Lemon Juice

1 oz Orange Juice

1 oz Pineapple juice


Blend well, serve with garnish and ice cubes in a tall glass.


1 ounce Vodka

1 ounce Gin

1 ounce Light Rum

1 ounce Tequila

1 ounce Lemon Juice

1 ounce triple sec or other orange liqueur

1 tsp Superfine Sugar

3 ounce Coca Cola

Lemon or lime Wedge



Mix all ingredients except fruit in a shaker over ice, and give the mixture one good shake. Pour the drink into a tall glass and garnish with a lemon or lime wedge and a cherry.


1 1/2 oz light rum

1 tablespoon tripple sec

1/1 oz lime juice

1 oz banana liqueur

1/2 banana

1/2 oz heavy cream

1/2 cup crushed ice


Blend all ingredients in a blender on high speed until mixture is smooth. Pour into cocktail glass.

Tequila Lime Chicken Wings

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Here’s a recipe for some tangy, drunken (not literally) chicken wings, with just the right kick to them.


Fresh chicken wings (unseasoned)

For Tequila Lime Sauce

1/2 cup lime juice

1/4 cup tequila

1 tablespoon agave nectar

1 teaspoon lime zest

1 teaspoon cumin (ground)

1 teaspoon adobo sauce

1 tablespoon fresh pepper (cracked)

1 teaspoon salt


Preheat oven to 350 degrees. Place wings on a baking sheet and add salt and pepper to them. Cook for about 45 minutes. To make the tequila lime sauce: mix lime juice and zest, tequila, cumin, sugar or agave nectar, 1/2 tsp salt, 1/2 tbsp pepper in a bowl. Pour some of the mixture over wings after cooking wings in oven. Put aside the remaining amount of mixture.


Preheat a grill and grill wings for 15 minutes. Remove wings from grill then pour the remaining mixture over the them.

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