Wednesday, September 30, 2009

Kaya 29- Winners Galore!

Hi ladies! I hope everyone is safe and sound after the big storm that hit our country. Despite of the unfortunate disaster that "Ondoy" caused, I am thankful that some of you still took time to join my challenge. Here are the wonderful ladies who joined this month's challenge:

1· Veggie Pancit- Ching

2· Why So Crabby- Jeanie

3· Creamy Beef Tofu - Ytet

4· Pasta Night - Chiqui

5· From My Kitchen - Jenn

6· Our Specialty - Issa

I used a random generator to draw our lucky winner for this month:And lucky entry number 4 belongs to Chiqui! :)

And I did have a bonus RAK for those who took extra effort to create a gift packaging. Ching & Jeanie both submitted their very creative food packaging so I'm giving you both a RAK. :)

And since I just celebrated my birthday last Sunday (although I really didn't get to celebrate because of Ondoy), I thought of giving the 3 other ladies (Issa, Jenn & Ytet) a small RAK as a token of appreciation too! :)

Congratulations everyone! Kindly send me your contact details at

Tuesday, September 29, 2009

Our Specialty

Issa says, Kaya!

My family is into food business since I was in highschool. My Mom started baking brownies, banana cakes and cheese cakes, and we all help her pack and deliver them to stores and canteens. After some time, she ventured on cooking pasta and meat dishes. We have specialty dishes like her sweet and sour fish fillet, baked spaghetti, my Dad's favorite morcon, pansit bihon with chicharon toppings, pansit bam-i and palabok. But what made her successful is her fresh Lumpiang Ubod with egg wrapper...

Journaling: 25 years ago, my Mom started a small pastry business, her "GCA Brownies" was known in the little town of Los Banos. Now, she ventured on cooking... her first love and hobby! Her Lumpiang Ubod came a long way and now it's her specialty... (so sorry guys! Mom requested me not to upload the recipe.)

Materials Used: Fancy Pants Aged Florals-Lavish pps, We R Memory Keeper Urban Window CollectionRestoration Drapery pps, foam flowers, Ytet's flowers, satin leaves, brown lace and ribbons, staple wires, safety pins, Colorbox fluid chalk inks, glittered glue, green glimmer mist, DMC thread and Colorbok alphabet stickers.

Techniques used: paper distressing and inking, hand cutting and sewing.

About ME!
Hello everyone, I'm Issa! And I'm so happy to be here at PS' blog and joining another Kaya Challenge. I'm a little bad in blogging, but you can visit me here... Thanks for looking!

From My Kitchen

Jenn says, KAYA!

Problems with the monitor hindered me at first to resize and edit the pictures I intend to use for my challenge layout, but it proved to be a blessing in disguise as I realized that I needed to put a recipe for the layout. Thanks to Lee for telling about it.

My sister came home late last night, so it was only today that I was able to start and finish the layout. A buzzer beater for me. =)

From My Kitchen

When I was still much younger, I remember telling my brother that I don’t know how to cook. He told me that if I love to eat, I also must know how to cook, so I could sustain my love to eat. I cannot recall that particular time when I finally mustered the courage to handle oil splashes and the heat in the kitchen, but it was that particular message that really opened my senses to realize that as a human, I also must know my way in the kitchen.

Being born in a family of foodies, I am happy that my love of eating now goes beyond fast food and boiled eggs. Cooking is one great skill to know, and now, not only can I sustain my tummy, I can also sustain my food blog with some foods I cooked in the kitchen. These three dishes were just some of those I cooked. – Jenn (29 September 2009)

Pull Out Recipes

Pull Out Recipes

As for the recipes, I didn't really want to expose the recipes, so I decided to use three pictures and have the recipes hidden. Actually, the pull out journaling not only have the recipes for each dish, it also had some introduction about the dishes.

Creamy Carbonara
Before, it was just a dream of mine to cook carbonara, because I always fail whenever I make a roux. But, when I was invited by my SFC friend Ela to help with the carbonara dish she is serving, I realized I don’t really need a roux to make a delicious carbonara dish. This dish was cooked, served, and shot 10 July 2009, when
I needed to put an entry in my food blog. This dish was one of the easiest dishes I can whip up.

250g. spaghetti, cooked
1 (250ml) box all purpose cream
1/4 kl. ham or bacon, cubed
button mushrooms, sliced
1 cup evaporated milk
3 big cloves of garlic, chopped
Salt and pepper to taste
Dash of nutmeg
Dash of Italian seasoning
1 tablespoon butter
Cayenne pepper (optional)

>>> Sauté garlic in butter. Add ham or bacon just before the garlic starts to brown and allow the meat to cook for a while.
>>> Add mushrooms then pour cream and milk slowly. Stir a bit and simmer until the sauce starts to thicken.
>>> Upon your discretion, add some grated cheese to help the sauce to thicken, but it’s totally optional.
>>> Just before the sauce gets too thick, season the sauce with some salt and pepper and some nutmeg and Italian seasoning.
>>> Pour over cooked spaghetti, sprinkle with cheese and some cayenne pepper if you want your dish to be slightly spicy.

Chicken Macaroni Soup
The chicken macaroni soup is one of my rainy day comfort foods. The hot creamy soup just helps ease up the stress, and is really a soul food in itself. It was through my mom that I learned that the way the dish creamier is to allow the pasta to cook along with the chicken, because the starch from the pasta will help in making the soup creamier, and it also helps in saving time in the kitchen. This dish was cooked, served, and shot 22 November 2008.

205g. shell macaroni
1 (370ml.) can evaporated milk
Chicken, cut up to pieces
1/2 cup cabbage, shredded
1/2 cup carrots, julienned
celery and red bell peppers, chopped
1 tablespoon butter
3 cloves garlic, chopped
1 medium sized onions, chopped
Salt and pepper to taste
Enough water to cook the pasta.

>>> Sauté garlic and onion in butter. Add the chicken pieces and sauté until the chicken changes in color. Season with salt and pepper.
>>> Add the macaroni and pour enough water. Boil.
>>> Add the vegetables and milk and simmer until the pasta is al dente and the soup is creamy.
>>> Serve immediately.

Some Notes:
>>> Serve with garlic bread if desired. You can do that by spreading some butter in slices of bread and sprinkle with garlic bread seasoning. Toast.
>>> Some people serve this dish with toasted garlic bits on top. Try it, too, if you want.
>>> Other vegetables you can add include green beans and cauliflower. Explore and enjoy!

Buttered Prawns - Dampa Style
Once, we were quite tired eating the same old halabos na hipon every time mom would buy prawns. So when she bought some prawns sometime in 2006, I decided to check my brother’s collection of Food Magazines for a different prawn recipe. This recipe by Mayeth Toledo was published in the September 2005 issue of the said magazine. The picture I used for this was cooked, served, and shot 04 September 2008.

1/2 kilo tiger prawns
1 cup clear soft drinks (7-Up or Sprite)
1 tablespoons cooking oil
3 tablespoons butter, divided
2 tablespoons chopped onions
1 teaspoon minced garlic
1 small ginger, crushed
3 tablespoons ketchup
3 tablespoons white sugar
1 teaspoon liquid seasoning
1 tablespoon cornstarch, dissolved in
2 tablespoons water
1 tablespoons chopped spring onions or leeks
salt and pepper to taste

>>> Marinate prawns in soft drinks for 30 minutes. Remove from marinade and reserve marinade.
>>> In a pan or large skillet, heat oil and one tablespoon of the butter and sauté the onion, garlic, and ginger.
>>> Stir in prawns. Add one-half of the soft drinks used as marinade, and the ketchup, liquid seasoning, salt, and pepper. When the prawns change color, stir in the cornstarch solution. Simmer until mixture thickens.
>>> Turn off heat. Blend in remaining two tablespoons butter.
>>> Sprinkle with spring onions before serving.

Materials Used
Patterned Papers - KI Memories, Cherry Arte, Basic Grey, DCWV, Miss Elizabeth, Love Elsie, and some papers in my stash that I don't know of.. =)
Fonts - Traveling Typewriter, Cambria, Century Gothic
Others - Tracing Paper (Canson), Thread (DMC), Glue (UHU), Pen (Sakura)

Stitching, Letter Cutting

About Me:
A person with multiple personalities who's very much into blogging, traveling, photography, and eating. Trying to come back into scrapbooking and is hoping to create more layouts based on the pictures she took. Check her blogs at: Jenn Was Here and An Autobiography in the Works among others. But, if you want to check her food blog, please head on to: I Live to Eat! (life is short, eat all you can)

Pasta Night

Chiqui says, Kaya!

Here’s my simple layout for this month’s challenge.

Journaling: I’m not an expert when it comes to cooking but I try my best to come out with something new. Tonight I experimented with chicken thigh fillet and some pasta. It must have been good coz Julia said…”mommy’s cooking is the best!” Now, we have “pasta night” at least once a week! (12Sept2009)

The Recipe:
Angel Hair Pasta with Chicken Fillet
1) Cook angel hair pasta the set aside.
2) Season chicken thigh with salt, pepper and a little oyster sauce. Let stand for at least 30 mins.
3) Stir-fry chicken in olive oil until cooked then set aside.
4) Heat putanesca sauce (fresh from the jar – bought at gourmet café in Tagaytay) then toss pasta in. Top with chicken and parsley.
5) If you prefer white sause, prepare creamy garlic sauce accdording to package directions (made by McCormick and bought at the supermarket) then mix with pasta and again top it off with chicken and parsley.
VOILA! Dinner is served!

Materials Used:
Jenni Bowlin & Cosmo Cricket pps
Fancy Pants Journaling pad
Pink Paislee alphas
Cosmo Cricket chipboard

About Me:

I’m Chiqui Gutierrez…certified scrapaholic, and trying hard cook. You can see more of me HERE.

Sunday, September 27, 2009

Creamy Beef Tofu

Ytet says, Kaya!

A little twist of Beef Steak ala Crema from the recipe booklet of Life's Rich! with Nestle All Purpose Cream. A dish to celebrate my son's birthday!

Journaling:My son asked me to cook beef steak ala crema. But there were about less than 1/2 kilo of beef strip left in the freezer. Since tofu was available inside the fridge, I used it as meat extenders and put some bokchoy leaves to add color. It was surprising that the tofu blended well with the cream sauce. We all loved the come out of this recipe.

* 1/2 kg beef sirloin, thinly sliced, cut into strip
* 18g Maggi Magic Sarap
* 2tbsp Maggi Savor, calamansi
* 1/4 cup cooking oil
* 1 med Onion, sliced into rings
* 1 250ml Nestle All purpose cream
* 1 pck Tofu
* 2 pcks Bokchoy Leaves ( Taiwan Pechay)

1. Rub beef with Maggi MAgic sarap and Maggi Savor. Marinate for at least 20 minutes.
2. Cut tofu into cubes, drege in flour. Fry until golden brown, set aside.
3. Heat oil, saute onions for 2 minutes or until crisp tender, then set aside.
4. In the same pan, add marinated beef and pan fry until brown. Add fried onions, tofu and bokchoy leaves. Pour in teh cream, simmer for 5 minutes. Remove from heat and serve.

Materials Used:
Premiere matboard- die cut page background
Webster's Pages- A Sweet Life, tell your story ( hand cutting the designs)
Chatterbox - Together Multifloral ( apron and mitt, rolled papers)
American crafts - Thickers jewelry box (Beef Tofu)
Making Memories - Tiny Alpha Brown Ledger ( creamy)
Prima - Quick Pick Hyd Wood land ( flowers) journaling sheet
Sizzix - dies ( apron and mitt)
Fancy Pants - bella brush stamp ( frame)
Colorbox - stamp pad ink ( distressing)
Others: brads, felt flower, butterfly, journaling ticket (hidden), bookplate die cut, bling.

About ME:
A wife to Alain and super mom to Aldrich Ross, Aldre Ross and Alfred Ross. An entrepreneur, hobbyist and nature lover who likes so much about crafting, dancing, and playing different kinds of sports. You can visit me here...

Saturday, September 26, 2009

Why So Crabby

Jeanie says KAYA!

Crab Maritess is one of our favorite dishes so when Gracie posted this challenge, it was not difficult to choose a dish to feature in my LO. The journalling of the recipe and notes is hidden in the tab I created. [ETA] I also created a packagign I can put in this dish that I chose.


4 female crabs (engorged with aligue)
1 cup of Olive Oil
Lee Kum Kee Chili Garlic Sauce
3 stalks Lemon Grass (I used only the 1st 5 inches from the base) chopped
Kutsay for Garnishing


Stab the crabs. In a food processor put olive oil and garlic. Blend.
Heat olive oil in a wok. Stir fry chopped lemon grass.
Add olive oil- garlic mixture. Saute crabs. Add chili garlic sauce
I actually transferred the crabs in a baking dish and continued cooking it in a microwave.
Clean up the wok by wilting kutsay. To serve put the crabs on top of stir fried kutsay.

Journaling: This is definitely one of our all-time favorite dishes.

Materials Used: Cardstock: Bazzill; Patterned Paper: MAMBI, October Afternoon, Cosmo Cricket; Stamps: Hero Arts; Stickers: American Crafts, Making Memories; Brad: Chatterbox; Diecuts: K&Co; Punchers: Martha Stewart, Fiskars; Gonchos, Ricrac: Craft Supply.

Techniques Used:Cutting, Layering, Stamping
About ME:
Is still happy and thankful. You can learn more about me

Thursday, September 10, 2009

Veggie Pancit

Ching says, KAYA !

Ummm... I love Gracie's yummy challenge !

Last week, we celebrated my sister’s House Warming party with a few of her friends. Some of her American friends requested me to cook Pancit. They love to attend a Filipino party just to eat the Filipino pancit and egg rolls. I cooked pancit as the party was potluck and took a bottle of wine in a gift bag handmade from used JC Penny's store paper bag.

1 (8 once) package bihon (rice) noodles
1 carrot - pealed and sliced into strips
1 cup broccoli - shredded
1 cup green beans - sliced
1 cup mushrooms - sliced
3 cups chicken broth
3 eggs - hard boiled
1 0nion - pealed and sliced
2 tablespoon of olive oil
¼ cup soy sauce
½ teaspoon black pepper

Grease a large pan or wok with oil. Sauté the onions with all the vegetables and add soy sauce and black pepper and cook for 5 minutes. Remove from pan and set aside. Pour the chicken broth into the pan and bring to boil. Stir in the noodles and cook for 5-8 minutes. Serve the pancit on a plate, topping it with vegetables and sliced hard boiled eggs.

Materials used:
Me and My Big Ideas pattern papers
Wausau card stock, Ribbon, Making
Memories clear alphabets and brads,
We R Memory Keepers flowers,
Colorbok chipboard letters & shapes,
Sizzix die-cut letters, Scotch double
Sided tape and glue stick. Big Bites
tool and eyelets, Shaped note paper
(courtesy of Nina)

Glued the two printed papers and shaped the edges.
Matted the two clear capital title letters on black card stock.
Computer typed the ingredients and directions on a shaped
note paper and matted it on black cardstock.
Made a gift bag out of used store paper bag.

About Me:

A SAHM to a 16 year old son, married to a wonderful man.
Love to shop, play golf and like to try different foods.

Ching -

Tuesday, September 1, 2009


Gracie says, KAYA!

After several times of trying different cupcake recipes, I finally found the one that suites my taste. A soft & spongy cupcake with a fudgy, yummy taste. Now I can start baking these goodies for birthdays, family/ friends gatherings, give them as gifts or just to satisfy my chocolate cravings.

Chocolate Fudge Cupcakes
Yield: 24 cupcakes
2 cups all-purpose flour unsifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine room temperature
2 cups sugar
3 eggs
1 teaspoon pure vanilla extract
1 1/2 cups milk
3 ounces unsweetened chocolate melted

1. Preheat oven to 350°F.
2. Combine flour, baking powder, soda and salt.
3. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
4. Add eggs, one at a time, and vanilla; beat thoroughly.
5. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
6. Add melted chocolate and beat thoroughly.
7. Scoop batter into cupcake cups about 2/3’s full.
8. Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool for 10 minutes before decorating.

Cardstock- American Crafts
Patterned Paper- DCWV
Stickers: Thickers- American Crafts
Journaling cards- Fancy Pants Creative Cards
Brad- Making Memories
Flowers- Hero Arts
Tools: Fiskars Lacy Days of Summer border punch, Crop-a-dile
Stamp- EK Success
Lunch box template: My Timeless Templates from Papertrey Ink
Others:buttons, lace, leaves, rick rack

About ME:
Hi! I'm Gracie and I'm a scrapaholic! Know more about me here.

What's Cookin'?

Can you smell that? There's something in the air. Is it maybe...Christmas (gasp) already? Well the -ber months are here and I heard my first Christmas song early this morning. And chanelling my inner Grinch, I just had to exclaim - “Blast this Christmas music. It’s joyful and triumphant!”
Oopps...sorry, went a little off-tangent there. But before I go off-tangent again, let me introduce our latest challenger.

GRACIE - Grace in the kitchen and grace while scrapbooking...

I'm Gracie Ann Tan from Angeles City, Pampanga, a place known to have good food and cooks. I'm married to a very loving and supportive husband and a mom to a 2 year old girl who also loves to join me while I scrap and cook. I started scrapbooking in 1999 but stopped along the way. I started scrapping again July of 2008 and been hooked to it since then. I believe I got my artistic side from my dad who loved to draw and my love for cooking from my mom who is one of the best cooks I know. I currently own a small online scrapbook store called The Scrap Yard Shop. I also co-manage our family business which is a perfume shop here in Pampanga. You can learn more about me and my journey through scrapbooking (and sometimes cooking and baking) at my blog:

Are you ready for her challenge?

September has got to be one of my favorite months. It marks the beginning of the "ber" season and it's also a month of birthday celebrations in our family (including mine). And when there's a celebration it means there's food right? Before I fell in love with scrapbooking, my first love was cooking & baking. And lately I've learned to enjoy both and thought of combining the two hobbies. No, I will not ask you to cook your patterned papers and embellishments (lol), but I've cooked up a challenge for every food lover out there.

Here are the requirements:

1) Create a layout about food (no photo restrictions).
2) Your layout must include the recipe.
3) Journal about why you chose that particular dish/dessert or the story behind the recipe.
4) Submissions must be made specifically for this challenge.
5) Deadline is on September 29, 2009, midnight.

It's as simple as that. A lucky scrapper will get these from me.

5 Patterned Papers from Fancy Pants; 1 Fancy Pants Titles and Tags die cut set; 1 pack Fancy Pants Rub-ons; 1 pack American Crafts Flair; 1 pack KI Memories Felt embellishments; 1 Maya Road chipboard keychain set; 1 yard each of 2 Maya Road velvet trims; 1 yard Maya Road Grafitti Ribbon; 1 KI Memories Gloo (dimensional glue); Assorted journaling cards from Fancy Pants & Making Memories; 1 Fancy Pants 6x6 Story Book (perfect for a recipe album!); And a P200 gift certificate at the Scrap Yard Shop.

Now for a bonus RAK (you must have made an LO to be eligible for these):
Since the "ber" month has officially started, and Christmas is drawing nearer, I want you to create a gift packaging using your scrapbook materials for the food you've chosen if you were to give it as a gift. It doesn't have to be a Christmas theme, you're free to use any theme you'd like. Be creative, and happy cooking and scrapping!

And just for being extra creative, you get these:

5 Doodlebug Designs Patterened Papers; 1 Fancy Pants Titles and Tags die cut set; 1 yard each of 2 Maya Road velvet trims; 1 yard Maya Road Grafitti Ribbon; 4 DCWV 6x6 adhesive backed pps; Assorted Journaling spots.