Author: A Petite Mama

Desserts

Chocolate & Strawberry Whipped Milk

/
chocolate & strawberry whipped milk

Everyone is making these Dalgona coffee drinks. Since I don’t drink coffee I decided to try these alternatives: Chocolate and Strawberry whipped milk! These are a fun treat for the kids. My kids love them.

Ingredients:

  • 1 cup heavy whipped cream
  • ½ cup Chocolate or Strawberry Nesquik powder
  • 3 tbsp powdered sugar
  • ½ cup milk 

Optional

  • Ice
  • Sprinkles 
  • Shaved chocolate
  • Strawberries

Instructions:

Add heavy whipped cream, Nesquik powder, and powdered sugar in a bowl or stand mixer. Whipped the cream until thick and fluffy. 

Pour milk into a cup and add the Nesquik whipped cream. Top it with shaved chocolate, strawberries, or sprinkles. 

Also check out my Whipped Hot Chocolate Milk Recipe!

Print Recipe

Chocolate & Strawberry Whipped Milk

Prep Time10 minutes
Total Time10 minutes
Servings: 5

Ingredients

  • 1 cup heavy whipped cream
  • 1/2 cup Chocolate or Strawberry Nesquik powder
  • 3 tbsp powdered sugar
  • 1/2 cup Milk
  • Ice
  • Sprinkles
  • Shaved chocolate
  • Strawberries

Instructions

  • Add heavy whipped cream, Nesquik powder, and powdered sugar in a bowl or stand mixer. Whipped the cream until thick and fluffy.
  • Pour milk in a cup and add the Nesquik whipped cream. Top it with shaved chocolate, strawberries, or sprinkles.
Main Dish

Vermicelli Noodle Salad

/

This Vietnamese vermicelli noodle salad dish is very light and delicious. It is served with meats of your choice, veggies, and a Vietnamese rice vinegar dressing called nuoc cham. It’s a versatile meal so you can basically add anything you want in it. It’s very refreshing and fulfilling. 

Ingredients:

4 oz dried Vermicelli noodles

1 cup Iceberg lettuce 

2 carrots, shredded

2 green onions, sliced

¼ cup cilantro, chopped

1 cucumber, peeled and sliced

1 cup bean sprouts

Roast red pork 

Vietnamese ham (Gio-lua)

Vietnamese Ham (Gio-lua)

Other things you can add:

Grilled chicken

Mint 

Thai basil 

Shrimp 

Egg rolls

Peanuts 

nuoc cham sauce:

1 tsp rice vinegar or white vinegar

½ cup water

2 cloves garlic, minced or 1 tsp garlic powder

1 lime, juiced

¼ cup fish sauce

3 tbsp sugar

1-2 Bird’s eye chili pepper, minced 

2 tsp Sriracha



Instructions: 

Boil the vermicelli noodles until cook. Drain and rinse under cold water then set aside in a colander.

Combined the vermicelli noodles with the veggies and meat. Served with nuoc cham sauce. 

roast red pork

Roast Red Pork recipe here

Hmong egg rolls

Egg Roll recipe here

Print Recipe

Vermicelli Noodle Salad

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

Ingredients

  • 4 oz dried Vermicelli noodles
  • 1 cup Iceberg lettuce
  • 2 Carrots shredded
  • 2 Green onions sliced
  • 1/4 cup Cilantro chopped
  • 1 Cucumber peeled and sliced
  • 1 cup Bean sprouts
  • Roast red pork
  • Vietnamese Ham (Gio-lua)
  • Grilled chicken optional
  • Mint optional
  • Thai basil optional
  • Shrimp optional
  • Egg rolls optional
  • Peanuts optional
  • 1 tsp rice vinegar or white vinegar
  • 1/2 cup Water
  • 2 tsp cloves garlic minced or 1garlic powder
  • 1 Lime juiced
  • 1/4 cup Fish Sauce
  • 3 tbsp sugar
  • 1-2 Bird's eye chili pepper minced
  • 2 tsp Sriracha

Instructions

  • Boil the vermicelli noodles until cook. Drain and rinse under cold water then set aside in a colander.
  • Combined the vermicelli noodles with the veggies and meat. Served with nuoc cham sauce.
Appetizers

Roast Red Pork

/
roast red pork

Roast red pork is very flavorful and so delicious. It is made and served with many meals. I like to include these pork with spring rolls and vermicelli noodle salad. 

The color of the seasoning mix is red and it will stain. I usually wear gloves while rubbing the seasoning on the meat or else my fingers and hand will be red. If you like, you can add some bbq sauce on top and serve it with veggies on the side. 

Ingredients: 

1 lb lean Pork loin roast, boneless

2 tsp salt 

¼ cup Roast red pork seasoning mix



Instructions:

Broil oven at 425. Line a sheet pan with foil and spray Pam. 

Trim off any fat part off the pork roast.

roast red pork

Cut the pork roast into chunks that are 2-3 inches wide.

Get a food safety glove and put it on so your hand or fingers won’t be red. 

roast red pork

Sprinkle the salt on the meat. Then rub the roast red pork seasoning on. 

roast red pork

Put the meat on the foiled sheet pan and cook it for 35-45 minutes or until cooked. 

Flip the meat every 15 minutes or so.

When the meat is cooked, take it out of the oven to cool down for 5 minutes.

roast red pork

Thinly slice the pork and enjoy.

roast red pork
Print Recipe

Roast Red Pork

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes

Ingredients

  • 1 lb lean Pork loin roast boneless
  • 2 tsp Salt
  • 1/4 cup Roast red pork seasoning mix

Instructions

  • Broil oven at 425. Line a sheet pan with foil and spray Pam.
  • Trim off any fat part off the pork roast.
  • Cut the pork roast into chunks that are 2-3 inches wide.
  • Get a food safety glove and put it on so your hand or fingers won't be red.
  • Sprinkle the salt on the meat. Then rub the roast red pork seasoning on.
  • Put the meat on the foiled sheet pan and cook it for 35-45 minutes or until cooked.
  • Flip the meat every 15 minutes or so.
  • When the meat is cooked, take it out of the oven to cool down for 5 minutes.
  • Thinly slice the pork and enjoy.
Desserts

Oreo Truffles

/
oreo truffles

I have been making oreo truffles for years. It always turns out good and everyone loves them. These are really easy to make and you only need 4 ingredients. It’s perfect to make for special occasions and holidays.

Ingredients:

1 package Oreos
8 oz. cream cheese, softened
1 tsp. pure vanilla extract
1 bag of white chocolate chips, melted



Instructions:

  1. Remove the Oreos fillings. Place the Oreos cookie into a food processor and crush the cookies into fine crumbs.
  2. Save about 2 tablespoons crushed cookies to a small bowl.
  3. In a medium bowl, add softened cream cheese, oreo crumbs, and vanilla. Stir until evenly combined.
  4. Line a baking sheet with parchment paper.
  5. Using a small cookie scoop, form mixture into small balls (or you can just roll balls with your hands).
  6. Place the balls on the baking sheet and freeze for about 15 minutes.
  7. Melt the white chocolate.
  8. Dip the frozen balls in melted chocolate until coated and put back on the parchment paper.
  9. Top it off with the extra oreo crumbs right away before it hardens. Repeat until done.
  10. Put the oreo truffles in the fridge until chocolate hardens.
  11. Enjoy!
oreo truffles
oreo truffles
Print Recipe

Oreo Truffles

Prep Time1 hour
Total Time1 hour
Servings: 2 dozen

Ingredients

  • 1 package Oreos
  • 8 oz cream cheese softened
  • 1 tsp pure vanilla extract
  • 1 bag of white chocolate chips melted

Instructions

  • Remove the Oreos fillings. Place the Oreos cookie into a food processor and crush the cookies into fine crumbs.
  • Save about 2 tablespoons crushed cookies to a small bowl.
  • In a medium bowl, add softened cream cheese, oreo crumbs, and vanilla. Stir until evenly combined.
  • Line a baking sheet with parchment paper.
  • Using a small cookie scoop, form mixture into small balls (or you can just form balls with your hands).
  • Place the balls on the baking sheet and freeze for about 15 minutes.
  • Melt the white chocolate.
  • Dip the frozen balls in melted chocolate until coated and put back on the parchment paper.
  • Top it off with the extra oreo crumbs right away before it hardens. Repeat until done.
  • Put the oreo truffles in the fridge until chocolate hardens (5-10 minutes)
  • Enjoy!
Desserts

Pumpkin Cheesecake

/
Pumpkin cheesecake

It’s pumpkin spice season! One of my favorite pumpkin spice desserts is pumpkin cheesecake. It’s seriously so good! So rich and creamy. 

This recipe is easy to follow. If you like cheesecake and pumpkin pie then you’ll love this. 

Ingredients:

Crust:

  • 1 ½ cups graham cracker crumbs 
  • 8 Tbsp (1 stick) unsalted butter, melted
  • 1 Tbsp sugar
  • ½ tsp cinnamon (optional)

Pumpkin Cheesecake Filling:

  • 3 (8-ounces each) packages cream cheese, room temperature
  • 1½ cups light brown sugar
  • 15 oz canned pumpkin puree
  • 4 large eggs
  • ¼ cup sour cream
  • 2 tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 tbsp vanilla extract

Topping:

  • 2 cup heavy whipping cream
  • 1-2 tbsp dry vanilla pudding mix (optional and it depends on how thick you want the cream)
  • ½ cup powdered sugar



Instructions:

Preheat oven to 350 degrees.

In a medium bowl, stir together the graham crackers, melted butter, sugar, and cinnamon.

Transfer into a 9 inch springform pan. Use a spatula or spoon to press crumbs into the springform pan. Bake for 8 minutes. Remove from oven and set aside to cool.

In a mixer bowl, beat the cream cheese and brown sugar on medium speed until fluffy. Make sure to scrape the sides so there won’t be chunks of cream cheese. Add in the pumpkin puree, sour cream, eggs, vanilla, salt, and pumpkin spice. Mix on medium speed until combined scraping the sides a couple of times.

Transfer the filling into the pre-baked crust. Bake at 350 degrees for 1 hour. After an hour turn off the oven. Prop the oven door open and let the cheesecake sit for 30 minutes. Take the cheesecake out and let it cool before covering with a plastic wrap and refrigerating. Chill for at least 4 hours before serving. 

To make the topping, combine the heavy whipping cream and dry vanilla mix in a mixer then beat on high until fluffy. Add in powdered sugar and beat until well mixed. 

Before serving, spread an even layer of whipped cream on top of the cheesecake. Slice the cheesecake and pipe some whipped cream on top. Sprinkle some pumpkin spice on top of desired. 

Pumpkin cheesecake
Print Recipe

Pumpkin Cheesecake

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 8

Ingredients

  • 1 ½ cups graham cracker crumbs
  • 8 Tbsp unsalted butter melted, 1 stick
  • 1 Tbsp sugar
  • ½ tsp cinnamon optional
  • 3 packages cream cheese room temperature, 8-ounces each
  • 1 ½ cups light brown sugar
  • 15 oz canned pumpkin puree
  • 4 large eggs
  • ¼ cup Sour Cream
  • 2 tsp pumpkin pie spice
  • ¼ tsp Salt
  • 1 tbsp Vanilla Extract
  • 2 cup heavy whipping cream
  • 1-2 tbsp dry vanilla pudding mix optional and it depends on how thick you want the cream
  • ½ cup powdered sugar

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl, stir together the graham crackers, melted butter, sugar, and cinnamon.
  • Transfer into a 9-inch springform pan. Use a spatula or spoon to press crumbs into the springform pan. Bake for 8 minutes. Remove from oven and set aside to cool.
  • In a mixer bowl, beat the cream cheese and brown sugar on medium speed until fluffy. Make sure to scrape the sides so there won't be chunks of cream cheese. Add in the pumpkin puree, sour cream, eggs, vanilla, salt, and pumpkin spice. Mix on medium speed until combined scraping the sides a couple of times.
  • Transfer the filling into the pre-baked crust. Bake at 350 degrees for 1 hour. After an hour turn off the oven. Prop the oven door open and let the cheesecake sit for 30 minutes. Take the cheesecake out and let it cool before covering with a plastic wrap and refrigerating. Chill for at least 4 hours before serving.
  • To make the topping, combine the heavy whipping cream and dry vanilla mix in a mixer then beat on high until fluffy. Add in powdered sugar and beat until well mixed.
  • Before serving, spread an even layer of whipped cream on top of the cheesecake. Slice the cheesecake and pipe some whipped cream on top. Sprinkle some pumpkin spice on top of desired.