...  as you place your Bat Wings on the table. Obviously you don’t want to feed your family Bat Wings. However, you can make a pretty good fake Bat Wing by using chicken wings. This appetizer can be as tame, creepy speaking, as you like or you can ramp it up and make it spookier, too. Note, these will be messy if you use the food coloring. If you leave it out, the wings won’t be as black…but neither will be your family’s mouths and fingers. Ingredients Needed: 1/4 cup oyster sauce 1/4 cup brown sugar 1/4 cup black bean sauce 1 cup soy sauce 1 tablespoon black gel food coloring (optional) 20 whole chicken wings with the tips intact Directions: Start the sauce for the Bat Wings by combining all of the ingredients except the chicken wings in a medium bowl. Whisk these together until they are well-combined. Separate 1/3 of the sauce mixture and set it aside. Put all of the chicken wings into a large (at least gallon size or larger) plastic zip top bag. Pour in the remaining soy ...

...  Needed: ½ kilo pata or pig’s leg (sliced crosswise) 3 pcs bay leaf 1 head garlic chopped 1 tsp whole pepper corn ¼ cup brown sugar ½ cup soy sauce ¼ cup vinegar 2 packs banana blossoms (soaked in water) Water for boiling Salt to taste Directions: Boil the pig’s leg until the meat is tender. Use pressure cooker to save time. In a pan, transfer the boiled pig’s leg. Put in the bay leaf and whole pepper corn. Boil for 10 to 15 minutes until a little water is left. Add the garlic and vinegar. Simmer for 3 to 5 minutes. Pour in the soy sauce and combine the brown sugar, mix. Put in the banana blossoms and ...

...  usually make ginataang kamoteng kahoy in our province on special occasions. But you can certainly make this delicious treat anytime. It can be a dessert or merienda after siesta time. I learned this recipe from one of my aunties. Ingredients Needed: 1 kilo cleaned kamoteng kahoy or cassava sliced into small cubes 1 cup coconut milk 1 cup brown sugar 2 cups water 1 tbsp vanilla essence Directions: In a casserole, boil the water, sugar and vanilla essence, with the cassava until it will slightly tender. Pour the 1 cup of coconut milk; simmer for 5 to 8 minutes over a low heat to bring the creamy sticky texture and to fully cook the cassava. Serve while it’s hot or chilled! ...

...  Thanksgiving just around the corner, here is an easy and nearly fool-proof recipe for pumpkin pie. I am using a handmade pie crust and I am not even pie crust experts, but you can certainly use a store-bought one if you prefer. This recipe makes one 9-inch pie. Ingredients Needed: ½ cup brown sugar ½ cup sugar 2 tsp cinnamon ¼ tsp ground cloves ¼ tsp nutmeg 3 eggs, beaten 1 can evaporated milk 2 cups fresh pumpkin puree Handmade pie crust, refrigerated Flour to prevent crust from sticking Also, keep on hand a large mixing bowl, small bowl for eggs, measuring cups, measuring spoons, whisk, rolling pin and 9 inch pie plate. Directions: Step 1: Preheat Oven Preheat your oven to 425 F. Step 2: Prepare Your Filling Add the ½ cup of brown and white sugar to a large mixing ...