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.

Strawberry Lemonade Moonshine























Ingredients
4 cup · Fresh lemon juice
12 cup · Water
4 cup · Sugar
1 pints · Strawberry purée
5 cup · Everclear (I use 190 proof )


Directions

1 Low heat mix water and sugar till dissolved
2 Cool to room temp
3 Add lemon juice and strawberry puree
4 Add everclear
5 Stir well
6 Strain out pulp
7 Jar it , and let it sit for a few weeks in the fridge
8 The longer it sits the better it gets
9 It yields 6 quarts plus a half pint , I always do a half pint to taste so you don't have to open a quart jar if its not ready
10 You can use 3-5 cups of everclear , up to you and alcohol content you want


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New York Cheesecake Cookies























Ingredients
1 1⁄4 cup graham crackers, finely crushed (1 sleeve)
1 cup flour
1 1⁄2 tsp baking powder...
1 stick (8 tablespoons) unsalted butter, softened
1⁄2 cup brown sugar, packed
1 egg, separated
3 oz cream cheese, softened
1⁄4 cup granulated sugar
2 tsp lemon zest
1⁄2 tsp vanilla extract

Directions
Preheat the oven to 350 degrees F.
In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire


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Cheesy Chicken Tater Tot Casserole in the Crockpot




























Here's what you need:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 pkg tater tots
1/2 cup bacon pieces - you can use the precooked stuff like I did or just dice up some cooked bacon slices
2 cups shredded cheddar cheese
3/4 cup milk or heavy cream
salt and pepper to taste

In a large, lightly greased crockpot, layer 1/2 the tater tots, then half the bacon pieces and half the cheese.

Layer the chicken pieces over the cheese. Sprinkle the chicken with salt and pepper.

Repeat the tater tot, bacon and cheese layer. Pour the milk over all.

Cover and cook on low for 6 hours.

The bacon provides a great deal of flavor and is perfect with the chicken and cheese. The tater tots lose their shape and resemble hash browns, so if you want to substitute hash browns, it would work wonderfully.

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ITALIAN BAKE


























3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt's in the can - cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers - red & green, cut into chunks

Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don't over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly


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Easy Lemon Meringue Pie



























1 graham cracker pie crust (I used a store bought one)
14 oz. can sweetened condensed milk
4 egg yolks (reserve the egg whites)
1/2 C. lemon juice

In a bowl, combine the last 3 ingredients well. Pour into the pie crust and bake in a 350 degree oven for 15 minutes.

For the Meringue:

4 egg whites
1/4 tsp. cream of tartar
1/4 C. sugar

In a bowl, beat the egg whites until they begin to stiffen up, add in the cream of tartar and gradually add the sugar. Continue beating until stiff peaks form.

Once the pie is baked, top the pie with the meringue and place back into the oven for 7 minutes or until the peaks are light brown.

Allow the pie to completely cool before slicing. Store in the fridge.


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Zucchini Parmesan Crisps































1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking — they crisp up on both sides as is.)

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