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.

Victory's Taco Tater Tot Casserole




 2 lbs lean ground beef
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can corn, drained
1 (10 3/4 ounce) can Fiesta nacho cheese soup
1 (32 ounce) package tater tots
1 (8 ounce) package cheddar cheese

Directions :










 brown beef drain.
stir in taco seasoning and water and simmer for 5 minutes.
add corn soup put in 9 x 13 pan and top with tater tots.
bake at 350 for 35 minutes.
take out top with cheese put back in oven for 5 minutes or till cheese is melted.
add ketchup or taco sauce when served tastes very good enjoy.




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Squash Dressing


 3 C. chopped yellow squash
3 C. crumbled cornbread
10.5 oz. cream of chicken or celery soup
1/2 C. diced celery
1/3 C. diced onion
1 stick of butter, melted
3 large eggs, beaten
1/2 tsp. poultry seasoning
1/4 tsp. pepper
pinch of salt
How to make it

















 Cook the squash in boiling water till tender, drain well. Place the squash in a bowl and add the remaining ingredients. Once well combined pour into a lightly greased 9x13 pan. Bake in a 350 degree oven for 45 minutes.



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Beef Enchilada Dip








1½ - 2 pounds ground beef
½ medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
2 cups grated Monterrey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)

How to make it :














Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
Top with sour cream and serve with tortilla chips.

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CREAMED CHICKEN AND BISCUITS CASSEROLE





















Ingredients
1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuit
Directions


1 Preheat oven to 350.
2 Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
3 Chop the onion.
4 Heat butter in a small nonstick skillet and saute until tender.
5 Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
6 Bake for 15 minutes and remove from oven.
7 Sprinkle 1 cup of the cheese over the baked mixture.
8 Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
9 Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.


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Strawberry Heaven





















 SERVINGS 15
1 angel food cake
1 (16 ounce) container Cool Whip
8 ounces cream cheese
1 cup sugar, divided
1 teaspoon vanilla extract
1 quart fresh strawberries, sliced
3 tablespoons cornstarch
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 tablespoon lemon juice
1 cup water

DIRECTIONS
 Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.
Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
Set aside to cool slightly.
Stir in sliced strawberries.
Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.
Press into 9x13 inch pan (I use glass so you can see the pretty layers).
Set aside.
Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.
Beat until smooth.
Stir in remaining Cool Whip.
Spread evenly over cake layer.
Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
Refrigerate 2 to 3 hours before serving.
Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.

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KEY LIME POUND CAKE




 1 c butter, softened 
2 c granulated sugar 
3/4 c buttermilk 
1/3 c key lime juice 
5 large eggs 
3 c all-purpose flour 
1 1/2 t salt 
1/2 t baking powder 
1/2 t baking soda 
green food coloring (optional)
Key Lime Buttercream Frosting
1/2 c butter, softened 
1 1/2 t key lime zest 
1 t vanilla extract 
1/8 t salt 
2 c powdered sugar 
3 T key lime juice 
1-2 T milk









Cake Layers Directions:
 Preheat oven to 350*F. Prepare 3 layered cake pans, 10" tube pan, or 2 loaf pans. In small bowl, combine buttermilk and lime juice, set aside. Cream butter and sugar until fluffy. Add in eggs one at a time, beating well to fully combine. Combine flour, salt, baking soda and powder in separate bowl, stir to combine. Add flour and buttermilk mixtures to butter mixture, alternating, starting and ending with flour. Do not overmix. Add in food coloring (to desired darkness), stir just to combine. Spoon batter into prepared pan(s). Bake for 30 - 35 minutes (layered), 50-60 minutes (pound), testing with a toothpick for doneness. Remove from oven and let rest in pans for 15 minutes before inverting onto cooling rack to cool completely.
Frosting Directions:

Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with key lime juice, 1 tablespoon at a time, and 1 tablespoon milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoon additional milk for desired consistency.
Garnish with key lime slices and kiwi slices.

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GRAPE SALAD









INGREDIENTS 

 16 oz sour cream
 16 oz cream cheese 
1 cup sugar
 Couple squirts of pure vanilla
 Approx. 4 lbs green seedless grapes
 Approx. 4 lbs red seedless grapes 
Maybe 4 cups pecans
 1 quart strawberries







 DIRECTIONS 

Blend cream cheese and sugar together, then, add sour cream and vanilla. Fold in all other ingredients making sure to coat evenly. Save a little fruit and pecans for garnishing. This recipe will feed 15/20 people. When I do this for me, I use the low fat sour cream and cream cheese. I also use Splenda. You can use any other fruits you want. (If you use apples, be sure to do a lemon juice/water bath on them first.) You can also sprinkle with brown sugar. 



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