Enjoy & have a nice meal !!!

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.

BBQ Potatoes !!!



















INGREDIENTS
2 tablespoons butter or 2 tablespoons margarine, melted
1 tablespoon chili powder
1 tablespoon honey
1⁄4 teaspoon garlic powder
1⁄4 teaspoon ground pepper
2 lbs medium red potatoes, quartered

DIRECTIONS

BBQ~ grill or oven.
Preheat oven 400°F.
In large bowl, combine, chili powder, honey, garlic powder, pepper and butter.
Add potatoes; toss to coat.
Spoon potatoes in greased 11x7-inch baking dish.
Bake 40-50 minutes until potatoes are tender.
BBQ--wrap and seal in foil; place on grill for about 30 minutes until tender!

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Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars !!!





















Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars….This is soooo much HEALTHIER than those you buy at the store!! They contain a TON of stuff that is not good for you!!

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. Id recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

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Chicken Thighs





















What you will need:
8 chicken thighs – You can use a whole chicken or other parts. We love thighs the best. …And we want them on the bone with the skin.
1 package dry french onion soup mix
1 (8 oz bottle) Russian dressing (I prefer Wishbone Russian dressing)
1 small jar of apricot preserves or about a cupful.

How to Make It:
Mix all ingredients, except chicken, in a bowl.
Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed.
Pour sauce over chicken and make sure it’s coated well.
Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done. Baste several times during cooking. This is the way the chicken will look when done.

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Lemon 7 UP Pound Cake Recipe






















CAKE:
3 sticks (1 1/2 cups) butter
3 cups sugar
5 eggs
3 cups all-purpose flour
2 tbsp. lemon extract
3/4 cup 7-Up

Cream sugar and butter, beat until fluffy. Add eggs one at a time and beat well. Add flour, beat in lemon extract and 7-Up. Grease and flour Bundt pan well.
Bake at 350°F for one hour and fifteen minutes or until done.

ICING:
3 cups confectioners’ sugar
4 tbsp. butter
1 tsp. lemon extract
Mix and frost.

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HOT FUDGE PUDDING CAKE!!!


















INGREDIENTS:
1 cup sugar
½ cup cocoa powder
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
4 tablespoons butter, melted
1 large egg yolk
2 teaspoons vanilla extract
½ cup semisweet chocolate chips
1 cup boiling water

INSTRUCTIONS:
1-Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray. Whisk ½ cup sugar with ¼ cup cocoa powder and set aside.
2-Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
3-Using a rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.
4-Bake until the top of the cake is cracked, sauce is bubbling and a toothpick inserted into cakey area comes out mostly clean, about 22-24 minutes. Cool on rack for at least 10 minutes. Serve warm with vanilla ice cream.


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3 ingredients and 3 minutes, this Fudge is dangerous stuff!



















Ingredients
1 can Sweetened Condensed milk (14 ounces)
2 cups (1 12 ounce bag) semi-sweet chocolate chips
1 teaspoon vanilla extract

Instructions
Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
Store in an airtight container. Fudge does not need to be kept refrigerated.

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Chicken Crock Pot




















INGREDIENTS:
2 tsp paprika
1 tsp salt
1 tsp onion powder
1 tsp thyme
1/2 tsp garlic powder(I prefer garlic galore)
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 yellow onion, chopped
2 stalks of celery, chopped
1 large chicken

Directions:
Combine all the spices in a small bowl.
Place the chopped onion and celery in the bottom of the crock-pot.
Remove any parts from inside the chicken.
Rub the seasonings all over the chicken.
Place the prepared chicken in the crock-pot on top of the onions breast side up.
Cook on high for 4–5 hours or on low for 8–10.


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Best Fried Green Tomatoes



















THE INGRDIENTS

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

DIRECTIONS

1. Slice tomatoes 1/2 inch thick. Discard the ends.
2. 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.
3. 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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