It's been quite some time since I updated my blog...and can't believe March is coming up! I've been enjoying my busy work. :) We just completely changed our patient and cafeteria menu at BMC and it was a good change well received. I will share more about this in another post.
Today, I baked this Quaker fruit and cream cheese oat bar. It can be considered vegan- that is without the chocolate chips. It is tasty and easy to make. Good fiber dessert.

2 c. or 4 packages of Quaker Oats instant Oat Cereal ( Maple /brown sugar )
1 c. all-purpose flour
3/4 c. canola oil
1/3 c. firmly packed brown sugar ( to add if did not use the maple/brown sugar
1/3 c. chopped nuts1/2 tsp. salt (optional)
1/2 tsp. baking soda
1 (10-12 oz.) jar favorite fruit preserves
1, 8 0z cream cheese ( I used vegan)
1 cup chocolate chips (opt)
Heat oven to 350 degrees. Grease 7x11 inch glass baking dish. Combine all ingredients except the preserves and cream cheese; mix well. Reserve 3/4 cup oats mixture, press remaining mixture into bottom of prepared dish. Bake 10 minutes.
Spread preserves and cream cheese evenly over partially baked base to within 1/2 inch of the edge of pan; sprinkle with reserved oat mixture. Bake 20-22 minutes or until golden brown. Cool; cut into bars. Store tightly covered at room temperature.

Another treat recipe for you! Recipe courtesy of Cathy K. at BMC. She won the winning prize in the dessert competition. The above picture shows the final result of how it looked like when i made it.
1 1/2 cups crushed vanilla wafers
1 cup chopped pecans - divided
1/4 cup melted butter
4 8 oz packages cream cheese softened
1 cup sugar
1 cup sour cream
3 Tbs flour
1 Tbs vanilla
4 eggs
1/4 cup caramel topping
Preheat oven to 325 degrees - line a 13 x 9 baking pan with foil - with ends of foil extending over sides of pan to form handles - mix wafer crumbs - 1/2 cup of the pecans and butter - press firmly onto bottom of prepared pan - refrigerate until needed.
Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended - add sour cream - flour and vanilla - mix well - add eggs 1 at a time mixing on low speed after each addition just until blended - pour over crust.
Bake for 45 minutes or until center is almost set - refrigerate at least 4 hour - lift out of pan onto cutting board using foil handles - drizzle with topping and remaining 1/2 cup of pecans.

2 main holidays that went by were Chinese New Year and Valentine's day....

Aunty Chu and her Yu Sheng

The cruise ship along Long Beach...

We had several cake orders for BMC staff and here are some pictures of what we made..

And a TEA PARTY Catering w/ petite sandwiches, tea bags, fruit platters, cupid lemonly punch...

Last but not least, i want to share some pictures of the recent SYSCO food show that K and I went too!! :)


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vincent said...


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Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.