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.

Chocolate chip cookie dough truffles




































Ingredients:

1/3 cup butter, softened
1/3 cup brown sugar
2-3 teaspoons vanilla
1/2 -1 cup all-purpose flour
1/2 -3/4 cup milk chocolate chips
2 cup semi-sweet chocolate chips, or melting wafers (for dipping)
Sea salt , chopped nuts, or sprinkles (optional)

Directions:

Line a baking sheet with wax paper. In a bowl mix together butter, sugar and vanilla. Then slowly mix in flour and mix just until combined. I like to start with 1/2 cup and add more, until it reaches the "cookie dough" consistency. Then stir in desired amount of milk chocolate chips. Make one inch balls with the dough and place on the pan. Freeze for about 15 to 30 minutes.
When the dough is firm, melt the semi-sweet chocolate chips in the microwave at 50% power. Then dip the cookie dough in the chocolate with a fork. Tap off an excess chocolate. Place back on wax paper and top with sea salt, nuts or sprinkles  if desired. Place back in the freezer until chocolate has hardened.

Store in the refrigerator until ready to serve.


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World's Best Recipe for Fried Green Tomatoes




























4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying

How to make it :

Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.


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CREAMED CABBAGE
































 4 slices bacon
1/4 cup butter...
1 tablespoon all-purpose flour
1 teaspoon salt
1 large head cabbage, cored and shredded
1/2 cup sour cream

How to make it :
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.



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STRAWBERRIES & CREAM POKE CAKE
































Cake:

    1 (15.25 oz) boxed white cake mix
    3/4 cup boiling water
    1 (3 oz) box strawberry flavored Jell-O
    1/2 cup cold water

Frosting:

    1 (8 oz) tub Cool-Whip non-dairy whipped topping
    1 (8 oz) tub ready-made frosting, any type {I like the whipped white frosting for this recipe}
    1 tsp almond extract

+ 1 16-oz container fresh strawberries, for topping

Bake cake as directed on the back of the box for a 9×13 pan. {To make boxed cake mix taste better, I swap out milk for the water and add an additional egg – or egg white in this case!}
Let the cake cool for 20 minutes and “poke” the cake with a large fork. I space my pokes about 1/2″ apart, covering the entire surface of the cake.
Stir the boiling water and Jell-O in a mixing bowl until the Jell-O is completely dissolved. Pour in the cold water and continue to stir, then pour over the cake.
Cover the cake with plastic wrap and refrigerate for about three hours.
Combine the Cool-Whip and frosting, stirring gently. Add in almond extract. Spread on top of cake.
Wash, core and slice/ dice the strawberries. (You can even use a fancy strawberry slicer if you’d like!) Layer them on top of the cream when ready to serve. Store cake in fridge.
Enjoy!


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Fried Pickle Roll Ups – Frickles
































 INGREDIENTS:
Egg Roll Wraps
Pickle Spears
Ham or Beef/Turkey Slices
Cream Cheese ( I use Provolone)
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DIRECTIONS:
 Heat some oil in a shallow pan, layer an egg roll wrap diagonally with a slice of ham, cream cheese/or Cheese and a pickle spear. roll as you would an egg roll (from the diagonal, tucking in the sides as you roll). Lay in pan, seam down then turning till cooked golden brown.

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7 Layer Punch Bowl Dessert


















Ingredients
Bottom Layer
angel food cake, broken into pieces or poundcake
6th Layer
1 (3 ounce) boxes strawberry-banana Jello gelatin
5th Layer
3 -4 bananas, sliced round
4th Layer
1 can pineapple chunk, drained
3rd Layer
1 can mandarin orange, drained
2nd Layer
1 can fruit cocktail, drained
1st Layer
1 (3 1/2 ounce) boxes vanilla pudding mix
1 container Cool Whip
fresh berries ( to garnish) (optional)

Directions
Prepare jello and pudding according to directions on box; put in fridge until set, about 4 hours.
Follow directions as above, using the cool whip and berries as top garnish.
Chill until served.
Serve in a punch bowl or glass trifle bowl.
courtesy of food,com
Don’t forget to SHARE!



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CABBAGE SOUP WITH HAMBURGER

































Ingredients:
2-3 pounds of hamburger (can substitute ground turkey)
1 head of cabbage, chopped
2 cup celery, diced
2 cup white or yellow onion, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
5-6 cups beef broth
2 – 14 oz can basil, oregano, garlic diced tomatoes
2 teaspoon oregano
2 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

Directions:

Brown your hamburger before adding to crock pot.
Put all the ingredients in the crock pot, stir it around
Cook on high between 5-6 hours
or cook on low between – 6-8 hours
Enjoy!



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Oven Smoked Brisket Yum!


























 Ingredients:

7-11 lb. brisket, untrimmed
1-2 drops liquid smoke
1 tablespoon salt
4-6 tablespoons McCormick Montreal Grill Mate Steak Seasoning

Directions:
Trim brisket of excessive fat, but leave a nice layer for a wonderful flavor. Place brisket in a large roasting pan or in a ex large Ziploc bag. Pour liquid smoke over brisket and seal tightly. Place in the refrigerator for 6-8 hours or overnight.


Remove brisket from the refrigerator and let set for 1 hour. Preheat oven to 275 degrees F. Season brisket with salt and sprinkle Grill Mate Steak Seasoning on top of the fat side covering all the way to the edges. Place brisket fat side up on a rack inside of a roaster pan and cover with foil. Bake in the oven for 3 1/2 to 8 hours depending on the size. Remove from oven and transfer to a cutting board and let rest for 15-20 minutes before slicing. Serve with barbecue sauce.

I put this in the crockpot for 8-10 hours. We did NOT need bbq sauce!

Note: Cook brisket 30-45 minutes times per the pound of the brisket. 7 lb. brisket will cook for 3 1/2 hours to 5 1/2 hours. At the end of the resting time, you can slice the brisket and put it back in a baking dish and pour barbecue sauce over it and bake an additional 30-40 minutes.

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Southern Strawberry Punch Bowl Cake





























Ingredients

1 boxYellow cake mix
6 ozPkg. vanilla instant pudding
1 can20 oz crushed Pineapple - drained
2 packages10 oz. each frozen strawberries
2 eachBananas
16 ozCarton cool whip +

Method

Bake cake in two round cake pans and set aside to cool. Make pudding pudding and set in the refrigerator to get cold. Cut one layer of cake into small chunks put into punch bowl. Spread half of pudding on top then add half of the pineapple and one package of strawberries. Slice one banana on top of half of the cool whip, spreading to cover completely. Repeat with an other 



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