Hello there, My name is Rolla and I am very glad you’ve stopped by to read my cooking blog. It looks like nowadays not many people have time and/or mood to cook food at home. And I think, even less of them are actually enjoying the process of making home food, they probably think: making food is hard or boring. So I really hope you will find recipes posted here useful, tasty and fun to prepare, and you will actually enjoy cooking them.

Stuffed Bacon and Cheese Biscuits

















INGREDIENTS:
2 cans of crescent rolls (you can use biscuits too)
Cheese (Whatever type you like)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)

Directions
Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface.
Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle.
Add a layer of cheese
Add a layer of bacon.
Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares.
Place on a Baking Sheet so the squares are touching.
Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes.
Enjoy!!


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Sisters Chicken Salad













Ingredients:
3 cups cooked chicken, diced
1 cup celery, thinly sliced
1/2 cup onion, minced
1 teaspoon salt
2 tablespoons lemon juice
1 cup seedless grapes, sliced
1/4 cup mayonnaise
1 (11 ounce) cans mandarin oranges, drained
1/2 cup toasted almond
romaine lettuce or boston lettuce





Directions:
In a large salad bowl blend together chicken, celery, onions, salt, lemon juice, and grapes. Refrigerate 4 hours or overnight.
Just prior to serving add mayonnaise, oranges, and almonds, tossing gently to avoid breaking the oranges.
Serve on leaves of Romaine or Boston lettuce or scoop generously into a avocado half.
Serves 4 large portions or 8 smaller ones.

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Homemade Berry Cream Cheese Roll with Lemon Icing

















🍓🍋🍓🍋🍓🍋🍓

2 packages Pillsbury Crescent Rolls
8oz Cream Cheese
2 tbsp Brown Sugar
1 tsp Vanilla
1/2 cup Strawberry Blackberry Preserves
Fresh Strawberries
Fresh or Frozen Blueberries
1 Lemon
Confectioners Sugar
1 egg

Lay out the crescent rolls and press seams together. Mix cream cheese with brown sugar and vanilla until soft. Spread inside crescent rolls. Then spread preserves on top. Sprinkle blueberries and strawberries on top. Pull edges of crescent rolls over. Egg wash pastry. Bake at 375 for 20 mins. In separate bowl mix juice and zest of a lemon with confectioners sugar until it becomes an icing. Garnish with strawberries. 

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Pineapple Pecan Cake with Cream Cheese Frosting



















Pineapple Pecan Cake with Cream Cheese Frosting <3

Ingredients
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 eggs
20 oz can crushed pineapple with juice
1 cup chopped pecans (optional)

Icing:
1 stick butter, softened
1 8oz cream cheese softened
2 cups confectioners sugar
1 tablespoon vanilla

Directions
Cake:
Mix the dry ingredients. Add in the eggs, pineapple along with its juice, and the pecans.Stir just until moistened. Pour into a buttered 9x13 inch baking pan. Bake in a preheated 350 degree oven for about 35 minutes or until toothpick comes out clean. Cool completely. 
Make Icing: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting. DELICIOUS!!!

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*** ARE YOU KIDDING ME CAKE ***















Seriously.....So easy and only 3 ingredients!!!!

*** ARE YOU KIDDING ME CAKE ***

Ingredients:
3 large eggs
1 box cake mix (any flavor)
1 can pie filling (any flavor)

Directions:
Put the three ingredients into a bowl, mix them well, and bake for 35 minutes at 350 degrees in a 9 x 13 pan.
It’s got almost a pudding-cake kind of consistency, lighter than pound cake. It’s spotted on the inside with little pieces of whatever fruit filling you are using. The edges are crispy, like you would get on brownies.
Combination ideas:
Pineapple cake mix and blueberry filling
Chocolate cake mix and cherry filling
Yellow cake mix and cherry filling
Yellow cake mix and blueberry filling
Butter pecan cake mix and apple filling
Yellow cake mix and apple filling
Yellow cake mix and blackberry filling
Strawberry cake mix and blueberry filling

No Excuses....now go have some FUN Making any of these for your Family <3


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How To Make a Grilled Cheese Sandwich











Skip the Butter and Use This on Your Grilled Cheese Instead !

Just when I thought it couldn’t get any better, I found this amazing trick that takes a basic grilled cheese to the next level.

What you need: A nonstick pan, bread, cheese and--wait for it--a few teaspoons of mayonnaise.

What you do: Put the pan over low heat. Here’s where you would typically drop in a chunk of butter, but skip that altogether. (Trust me on this one.) Instead, spread two slices of bread with an even coat of mayo. Place one slice in the pan, mayo side down. Top it with your cheese of choice. Then add the other slice of bread, mayo side up. Let it cook for a few minutes until the bottom is golden brown. Flip and cook on the other side.

Why it works: Mayo spreads better than butter does (crucial when you’re using a softer bread like brioche) and has a higher smoke point (meaning it won’t burn as easily). Plus, the oil and egg in mayonnaise brown nicely and add a creamy flavor to the crust. You’re welcome.


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Bread and Butter Pickles
















Bread and Butter Pickles

Ingredients:
5½ cups (about 1½ pounds) thinly sliced pickling cucumbers
1½ tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated sugar
1 cup white vinegar
½ cup apple cider vinegar
¼ cup light brown sugar
½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric

Directions:
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks. Yield: About 4 cups of pickles.

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how to pick a watermelon:













We Love Love Watermelon!!! 🍉 🍉 🍉 

Here's how to pick a watermelon: 
1. Make sure it has a prominent yellow spot. This is where it sat on the ground ripening. No spot = premature pick = not ripe.
2. Look for "webbing". This is the brown, course web looking material. This is caused when bees pollinate the flower and scar the membranes that later forms the fruit. The more pollination = more webbing = sweeter fruit. 
3. Look for black hard globs seeping out. This is sugar not insects or rotting.
AND...if you see all of the above AND tap on it and feel a "rebounce" effect, that is another telltale sign of ripe and sweetness.

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Big Boy Strawberry Pie





















Ingredients:
2 tbsp. cornstarch
1 c. sugar
1 c. water
1/2 pkg. strawberry gelatin
1 baked 9 inch pie shell, cooled
Whipped topping

Blend together cornstarch and sugar. Combine in saucepan with water. Cook, stirring until thick 3 to 5 minutes. Remove from heat. Add gelatin. Stir until dissolves.
Mix berries in gelatin before placing in pie shell. Pour into pie shell let chill 2 or 3 hours. Garnish with whipped topping. ENJOY! 

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