Ready for Summer?

Hello!    I hope you had a nice weekend.

So, I baked and indulged myself with Bittersweet Chocolate Oat Mini Cupcakes over a week ago.  And for dinner?  Well, I got carried away.  We had this falling off the bone, flavorful, tender, juicy, and flaky barbecue ribs for dinner and I just could not resist.  Definitely a crowd pleaser and great for summer barbecue or any gatherings.   Summer?  Did I just say summer?  I know it still spring and I’m already talking about summer.  Oh,  I am getting way ahead of myself. 😀


Remember the Stove Top Barbecue?  Well, this is an oven barbecue version and it’s really easy.  Just season it and pop it in the oven and forget it!  Well, for at least 1 hour then remove from the oven and slather with Sweet Baby Rays or your favorite barbecue sauce and forget about it for 2 hours without opening the oven.  How easy right?  You can practice your speech, clean the house or do the laundry and by the time you’re done, dinner is  ready!  EZ! 😀



  • 1 to 2 slabs of pork ribs
  • McCormick Barbecue seasoning
  • Sweet Baby Rays Barbecue sauce
  • salt and pepper to taste


  • Preheat the oven to 300 degrees.
  • Lightly season the ribs with salt and pepper then generously season with barbecue seasoning.  Bake for one hour.  Remove the ribs from the oven.  Using a pastry brush, generously slather with Sweet Baby Rays Barbecue sauce.  Return the ribs to the oven and bake for additional two hours.*  Turn off the oven and leave the ribs in the oven.  Continue to cook for another 15 minutes.   Serve warm with corn on the cob, salad or any of your favorite side dishes.


  • Due to variations in all ovens, cooking time may varies; adjust accordingly.
  • Do not open the oven while baking to prevent the heat from escaping.  I baked the ribs exactly 3 hours and the result was tender, juicy and flaky ribs.  The entire flesh literally separated from the bone when my 6 year old son bit on one of the ribs.
  • This is a great alternative of barbecuing ribs if you don’t own a grill.  You have a mouth-watering ribs either way. 🙂

Have a great summer! ❤

Thank you for your continued support by stopping by my blog.  Your support is greatly appreciated.  I wish you all a great and fun summer.  If you just happen to stumble upon my blog and like what you see, don’t forget to Subscribe or Follow to get the latest recipes.  Please mention my blog or link back to source if you plan to use or share any of my recipes. Until next  time.  Have a great day! 🙂

Guava Frothy

When you go on a trip, you try to prepare everything you’ll need as early as possible so you don’t forget anything.  Well, surprise, surprise!  I forgot to grab the camera’s memory card and the battery charger on my way out.  Imagine my disappointment when I tried taking a picture! Ugh!  Memorable moment, gone!

So, I sat in the car feeling so disappointed.  There was nothing I could do except looked at the breathtaking view of West Virginia as we drove by.  When it was time to eat, oh boy, the food!  I wanted to take a picture of the food!  If you are a food blogger, you want to talk about the food and have a picture to show it too you know.   What a bummer!

Anyway, I was able to buy one at K-mart in Indiana before we arrived at my brother-in-laws home.  It was probably more disappointing if we weren’t able to take pictures of the family, the breathtaking view of Lake Michigan, and downtown Chicago; like riding the speedboat for example. You must have a picture of the ride. Right? Definitely!


How about the famous, delicious, authentic, and Chicago’s best pizza?  Oh, yes!


Giordano’s Italian Stuffed Pizza

We really enjoyed our brief visit.  The children didn’t want to return home yet.  I wish we could stay a bit longer, but we had no choice.  Indeed, time flies when you are on vacation.

The following day,  I was busy cleaning the refrigerator and my children kept bothering me about a snack.  We had fruits, but they wanted something else.  I saw the guava nectar and I thought, oh, Guava frothy!


Photo courtesy of

Guava is a tropical fruit that is high in Vitamin C and fiber.  I’ve read that its seeds when swallowed or chewed serve as laxative.  It has healing properties and can also improve skin’s texture by washing with the concoction of its leaves.

I love guavas.  I grew up eating them.  My mother used to boil its leaves to help aid stomach ache and indigestion.  Its young leaves serve as medicine when pounded and my mother would use it when my siblings and I had open wounds.  Yes, it worked!  My mother also  used guava in her cooking.  I will try to make the delicious Guava soup recipe that my mother used to make as soon as I can find some fresh guavas and share it with you all.

In the meantime, enjoy this easy, delicious, and refreshing frothy drink I made today.



  • 1 cup guava nectar
  • 1 cup combination of crushed ice and ice cubes
  • whipped cream and Maraschino cherry with stem
  • nutmeg (do not omit)

In a blender, combine guava nectar and ice and process until thickened.


In a tall, chilled glass, layer whipped cream at the bottom. Sprinkle with nutmeg and add about 1/4 cup of the guava slush.  Repeat until it reaches the brim.  Top with whipped cream and generously sprinkle with nutmeg.  Garnish with Maraschino cherry.  Serve immediately.

Here’s the Mango version of this drink I made a while back after a picnic.   You will need ice cubes, Evaporated milk, mango puree, sugar (optional), whipped cream, and flesh of one Manila mango.  You need to omit the nutmeg in this recipe.  Serve immediately.

Spiced Mango frothy

Disclaimer:  I am a God-fearing woman.  Any claims expressed in this post are solely my personal opinions and experiences.  I’m not trying to rally or force anyone to believe any of my claims.  It is the reader’s responsibility to take precautions when trying guava as medicine to help aid any ailments.

Ice Candy

Do you know what I look forward to about summer?  I get to jog outdoors.  I dislike running or jogging on the treadmill. I find it uninteresting at times.  However, there’s really nothing boring about summer.  There’s so many things you can do or places to go to, like going to the beach!  How relaxing would that be!  The best part?  You don’t have to bundle up.  Now, that’s for us adults.  How about the children?  What do they look forward to?  My children said, “the ice cream truck and we get to play outside!”  How about something refreshing other than ice cream?  ICE CANDY!

Ice Candy

My mother used to sell these ice candies.  She made them with different flavors, such as melon, mango, avocado, coconut, purple yam (everyone’s favorite and the best seller), pineapple, orangeade, etc.  She had to purchase another freezer just to keep up with the demand.  Philippines only has wet and dry seasons. So, she sold them all year long.  We spent most of our childhood helping her sold these yummy treats.

I wanted to make them for my children. However, the plastic candy bag was not available at any Asian store at that time.  Fortunately, my friend, Juliet was kind enough to give hers.  It really made my day.  Thanks to her I was able to make these yummy treats to my children.  I made six different flavors, such as mango, coconut, chocolate, peaches, avocado, and strawberry. They were so excited.  They could hardly wait for  them to hardened.  They were overjoyed when the candies were ready.  They loved ’em!  They tried all the flavors.  My youngest picked chocolate and mango as his favorite flavors and my eldest son picked coconut and mango.  Mission accomplished!



Note:  The recipes are only for small batches.  You can double up the ingredients if you want more.


  • 1 cup sweetened mango puree (available at any Asian grocery store)
  • 1 cup Evaporated milk
  • 2/3 cup ripe mango cut in tiny pieces

Fill the candy bag 1/4 full with mango pieces. Set aside.  Whisk mango puree and milk in a large bowl.  Fill the ice candy bag 3/4 full of the mango mixture. Gather the end of the candy bag and twist to  tie the end.  Freeze overnight.

Yield:  6 pieces

Note:  Ice candy bags are available for purchase online at


  • 2/3 cup  Evaporated milk
  • 1/4 cup cream of coconut
  • 2 to 3 tbsp. sugar
  • 1 cup water
  • coconut strings (available at Asian store)

Fill the candy bag 1/4 full with coconut strings. Set aside.  Whisk the rest of the ingredients in a large bowl until all sugar is dissolved. Fill the bag 3/4 full of the milk mixture.  Gather the end of the candy bag and twist to tie the end. Freeze overnight.

Yield:  7  to 8 pieces


  • 2/3 cup Evaporated milk
  • 1/4  cup sugar
  • 1 cup water
  • 1 cup peaches, cut in tiny pieces

Fill the bag about 2 tablespoons of cut peaches; set aside.  Whisk milk and sugar in a large bowl until the sugar is completely dissolved. Fill the bag 3/4 full of the milk mixture.  Gather the end of the candy bag and twist to  tie the end. Freeze overnight.

Yields: 6

Note:  You can use the recipe called for the peaches and cream to make the avocado. As for the chocolate, mix 1/2 cup Milo, 1 tsp. cocoa and 1/4 cup hot water. Stir until all cocoa is dissolved.  Add the rest of the ingredients and fill 3/4 full of the candy bag. For the strawberry, use 3 cups of fresh milk, 6 large strawberries, and 1/2 cup sugar plus 2 tbsp. Add all the ingredients in a blender and blend. Fill 3/4 full of the candy bag and tie the end.  You can adjust the sugar according to your taste.  Freeze overnight.

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