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.

Taco Pizza Recipe






















what y'll need 

1 pound lean ground meat (I used ground turkey, but lean ground beef would be fine.)
1 pound fresh pizza dough*
splash of oil
generous sprinkle of corn meal
1 pouch McCormick Taco with Chipotle & Garlic Skillet Sauce
8 oz package shredded sharp cheddar
**optional** diced tomato and/or sliced pickled jalapeno

How to make it :

Preheat oven to 425 degrees.
Brown the ground meat. If you get any grease in the pan drain it thoroughly. Add the McCormick Taco with Chipotle & Garlic Skillet Sauce. Mix in and take pan off the burner.
While browning the meat, drizzle a small amount of oil on baking sheet or pizza pan. Spread evenly, then sprinkle lightly with corn meal. Stretch the dough, and set in pan.
Spread the taco mixture evenly over the stretched dough, then top with cheese. Add diced tomato or jalapeno if you choose.
Bake for 17-19 minutes. Until crust is crisp and cheese is fully melted.
Cut and serve with additional topping on the side if you like.

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Seven Layer Salad























what you need:

1 In a pretty tall glass bowl
1 Layer of Mixed Romaine and Iceberg
1 Ground Salt & Pepper
1 Layer of Chopped Hard Boiled Egg
1 Sprinkling of Green Onion
1 Ground Salt & Pepper
1 Layer of Mixed Romaine and Iceberg
1 Thick Layer of Frozen Baby Peas (rinsed with luke
1 Layer of Red Pepper (the green and red contrast w
1 Layer of Romaine & Iceberg
1 Ground Salt and Pepper
1 Layer of Chopped Hard Boiled Egg
1 Ground Salt & Pepper
1 Sprinkling of Green Onion
1 Layer of Romaine and Iceberg

How to make it :

Top with Miracle Whip dressing. I know it doesn’t sound like it would taste good – but it does. It works with the egg in the salad.
Dressing is made by mixing Miracle Whip and white sugar to taste(sorry I never measure anything). Don’t be afraid to add quite a bit of sugar – it is suppose to be sweet.
Spread or drizzle (the topping will be thinner with more sugar) until whole top of salad is covered to edges.
Top with thick layer of shredded cheddar – your choice, but medium is best.
Sprinkle with REAL bacon bits – not imitation (or it will taste like dog food WILL get soggy).

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Mountain Dew Cake Recipe























Cake:
1 box Duncan Hines Lemon Supreme cake mix
1 (3.4 ounce) box Lemon Jell-O instant pudding mix
4 large eggs
1 (12 ounce) can Mountain Dew (equal to 1 1/2 cups if you’re pouring from a bottle of pop)
1/2 cup oil
Glaze:
1/2 cup unsalted butter
1 cup sugar
1/2 cup Mountain Dew

How to make it :

Preheat oven to 325 degrees. (325* is correct heat)
Grease and flour a 10-cup Bundt cake pan/tube pan
In a large bowl, combine the cake mix with the pudding mix. Add the eggs and oil, then slowly add the Mountain Dew. Mix at medium speed until blended.
Pour batter into prepared pan and bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean.
Let the cake cool in the pan for five minutes, then transfer cake to a wire rack.
Glaze directions:
While cake is still slightly warm, melt 1/2 cup unsalted butter in a saucepan over low heat. Add 1 cup of sugar and 1/2 cup Mountain Dew to the melted butter. Turn up heat and bring to a boil, stirring often. Boil for two minutes and remove from heat.
Poke holes in cake with a wooden skewer or the tines of a fork, then spoon hot glaze over cake.
Cool completely before serving.
For a festive look, sprinkle powdered sugar over cake.

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CREAM CHEESE LEMONADE PIE























For the Creamy Pie

    1 5 oz can Evaporated milk
    1 3.4oz box of instant lemon pudding mix, one small box
    2 8oz packages of cream cheese
    ¾ cup frozen lemonade concentrate

For the Pie Crust

    2½ cup graham cracker crumbs
    ⅓ cup sugar
    ⅔ cup butter, melted
    Or you can use 1 graham cracker crust, 9 inch

How to make it :

Preheat over to 350°
For the Pie Crust

    In a medium mixing bowl, combined all ingredients and whisk together until well combined.
    Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
    Bake for 10-12 minutes. Remove from oven and let cool.

For the Creamy Pie

    In a small mixing bowl, combined evaporated milk and pudding mix.
    Beat on low speed for 2 minutes (mixture will be thick).
    In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
    Gradually beat in lemonade concentrate.
    Gradually beat in pudding mixture.
    Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
    Cover and refrigerate for at least 4 hours. 

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Cinnamon Sugar Doughnut


















You’ll Need:

5 cups of vegetable oil.
2 tbsps of sugar.
4 ½ tsps of baking powder.
1 cup of milk.
1 large egg.
2 cups of all purpose flour.
½ tsp of salt.
¼ cup of melted unsalted butter.

You’ll Need (for the coating):

2-3 tbsps of melted butter.
¼ cup of granulated sugar.
2 tsps of ground cinnamon.

How to:

Mix all of the ingredients for the batter together until well combined and make about 24 large doughnut holes or 48 small ones.

Heat the oil in a large pot or a deep fryer until it reaches 350° then cook the doughnuts until golden brown.

Place the cooked doughnuts in a wire rack lined with paper towel to remove excess oil and lightly brush with butter before coating in the sugar and cinnamon mixture.

Serve while still warm and enjoy!



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Butterscotch, Caramel and Chocolate Checkerboard Cake





















Ingredients :

Butterscotch and Caramel Cakes :

225g   Butter
225g   Soft brown sugar
1 tbsp golden/corn syrup
4 Large eggs
225g   Self raising flour
2 tbsp Milk

2 tbsp Caramel Syrup for one half
2 tsp Butterscotch flavouring for the other half

Chocolate Cake :

110g  Butter
110g  Caster sugar
1 tbsp golden/corn syrup
2 Eggs
55g Self raising flour
55g  Cocoa powder (light cocoa such as Cadburys)
1 tbsp Milk

6-8 tbsp Caramel Sauce for joining cake rings

Butterscotch Buttercream for inside and outside decoration:

440g Icing sugar
110g Butter
3+ tbsp Milk
A few drops of butterscotch essence to taste



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Oven Fried Chicken















The best thing about chicken, is that you can make a very delicious meal with very few ingredients. This oven fried chicken is super easy to make and it’s delicious! Check it out.

You’ll Need:
1 cup of flavored Panko.
5 defrosted drumsticks.
¼ cup of buttermilk.
1 tsp of Cajun seasoning.

How to:
In a bowl, mix together the buttermilk and seasoning together and pour the breadcrumbs onto a plate.
Dip the chicken in the buttermilk mixture and coat in breadcrumbs.
In a greased baking dish, place the chicken and bake it for 60 to 65 minutes in a preheated oven to 400°.

Bonne Appétit!

Easy, peasy and crispy! Most of the times, I bake my chicken in the oven to avoid extra fat. I’m sure that if you try this recipe, you will like it!


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Old Fashioned Butter Cake




















ONE HUNDRED YEAR OLD BUTTER CAKE RECIPE ! VINTAGE CAN TASTE SOOOOO SWEET ! AND SO MOIST !!

This beautiful cake recipe is a 100 year old treasure and a keeper! This recipe was discovered in an old McCall’s cookbook published in 1910, and you will fall in love with this fluffy, moist, easy-to-prepare cake.

INGREDIENTS:
2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract2 eggs

DIRECTIONS:
Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.

In a large mixing bowl sift together the flour, sugar, baking powder and salt.

Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.

Add eggs and beat for 2 minutes more.

Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.

Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.

Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey’s cocoa can.

“Perfectly Chocolate” Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup Hershey’s cocoa
3 cups powdered sugar (confectioners’ sugar)
1/3 cup milk (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting.




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Spanish style cabbage..sooooo good!!!!

















Ingredients:
1/2 head of cabbage chopped
1 lb of hamburger meat
1 can of rotel
1 packet taco seasoning



Instructions:
Brown hamburger, drain. Sauté chopped cabbage in 2Tbs of butter until tender. Add the beef to the cabbage, taco seasoning, can of rotel and half can of water. Simmer until liquid is absorbed.
ENJOY!

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Apple Praline Bread
















Ingredients:
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and ¼ cup butter

Instructions:
Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn’t get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Apple Praline Bread
Cool completely




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Soft Sugar Cookies Recipe













INGREDIENTS:
2/3 c. shortening
1 c. sugar
2 eggs
1/3 c. milk
1 tsp. vanilla
3 c. flour
2 tsp. baking powder
1 tsp. salt

Cream Cheese Frosting:
8 oz. cream cheese-softened
1/4 c. butter, softened
1 tsp. vanilla
1 lb powdered sugar

DIRECTIONS:
Preheat oven to 350 degrees. Beat shortening and sugar together. Add eggs, milk and vanilla. In separate bowl, combine flour, baking powder and salt. Slowing add dry ingredients to wet ingredients. Mix together until you can form a large dough ball. On floured surface, roll out dough ball until about 1/2 to 3/4 inch thick. Use cookie cutters (or rim of a drinking glass) to cut cookie shapes out of dough. Place cookies on lightly sprayed cookie sheet. Bake about 10-12 minutes. Don’t overcook or they will turn out hard. For frosting…beat together cream cheese, butter, and vanilla. Add powdered sugar to desired consistency. Spread over cooled cookies.


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Worlds Best Chocolate No Bake Bars





















Ingredients:
1 cup peanut butter
1/2 cup honey
… 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Instructions:
Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9×13 pan and cool in the fridge. When it’s set, cut into bars and enjoy. Store in the fridge. If they last that long!


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Shrimp Linguine (a different spin)






















 Shrimp Linguine

1 lb. of cooked large shrimp (thawed and tails removed)
2 T. butter
3 cloves of garlic, minced
1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic & oregano)
pinch of crushed red pepper
salt and pepper
2 t. light brown sugar
1 c. of half and half (plus a splash more)
3 T. fresh parsley or 1 t. dried parsley
1/4 c. (heaping) of freshly grated Parmesan cheese (plus extra cheese for topping)
8 oz. cooked linguine

Hwo to make it
 Heat the butter in a large skillet over medium heat.  Add garlic and saute for 2-3 minutes until fragrant.minced garlic  (I may have added more than called for).
Next add the canned tomatoes.
I broke up the tomatoes in a mini food processor before adding them, I’m not a fan a big chunks of tomato.  You can omit this step or if you’re not a fan you can keep this step.  I thought it looked liked a better finished product also, if you’re going on eye appeal.
Add the crushed red pepper, a pinch or two of salt and the brown sugar.  Cook for about 5 minutes.
Next add the half and half and don’t forget that extra splash :)  Add the parsley also.  Bring to a slow boil and then immediately turn heat down to medium-low.  Cook for 5-10 minutes, stirring occasionally until mixture reduces by a third.
While this is reducing, cook your linguine according to package directions.

Lastly, add the shrimp, parmesan cheese and a little freshly ground black pepper.  Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted.
Add the linguine and simmer another 3-4 minutes.
Serve immediately and top with some more parmesan cheese and fresh cracked pepper.  Enjoy!!

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Very Moist Coconut Sheet Cake

















Ingredients & Directions:

1 Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding (I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)
Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (I used Baker's Joy.) Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.

1 can of cream of coconut
1 can of sweetened condensed milk
Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following:

8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)
Refrigerate at least 8 hours before serving


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COOKIES AND CREAM


















Ingredients:
1 bag Oreos, crushed 
8oz cream cheese, softened 
1/4 cup butter 
1 cup powdered sugar 
3 cups milk 
2 sm boxes instant vanilla pudding 
1/2 tsp vanilla 
12 oz Cool Whip, thawed 

Directions:
Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. Fold in cool whip after pudding has set. Add cream cheese mixture, layer with Oreos... Chill until ready to serve!


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Peanut Butter Microwave Fudge Super Quick and Easy!!

















Ingredients:
1 lb box Confectioners sugar
2 T butter
1/3 C milk
1 C peanut butter

Directions:
Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8×8 pan. Let cool then cut and ENJOY! Everyone will LOVE this!!!!!!!


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Marinated Cucumbers, Onions, and Tomatoes




















ingredients:
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

Directions:
Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving


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