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.

Lemony Lemon Brownies





















Ingredients :
Lemon Brownies:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 Tbsp lemon zest
2 Tbsp lemon juice
3/4 cup granulated sugar
1/4 tsp sea salt
Tart Lemon Glaze:
4 Tbsp lemon juice
8 tsp lemon zest
1 cup icing sugar

Directions:
Preheat the oven to 350 degrees.
Grease an 8×8 inch baking dish with butter and set aside.
Zest and juice two lemons and set aside.
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.

Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
Allow to cool completely before glazing. Do not overbake, or the bars will dry.
Filter the powdered sugar and whisk with lemon zest and juice.
Spread the glaze over the brownies with a rubber spatula and let glaze set.
Cut into bars and serve


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Outback Steakhouse Alice Springs Chicken Recipe


















INGREDIENTS :
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry’s Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded Colby/Jack cheese

INSTRUCTIONS :
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. *Do not discard grease.*
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done



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Golden Rum Cake

















Ingredients :
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

Instructions :
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.


Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum


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BANANA PUDDING CAKE






















YOU CAN ALSO MAKE THIS CAKE USING 2 BOXES OF YELLOW CAKE MIX AND JUST ADD THE INSTANT PUDDING AND WHIP CREAM.- AND ON THE BOX RECIPE- REPLACE THE WATER WITH MILK FOR A REALLY MOIST CAKE

Cake :
2 4oz sticks butter, softened
1 3/4 cups sugar
3 eggs
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 3.4oz box instant Banana cream pudding mix
1 cup milk
Nilla wafers to place on top of cake
Filling in between cake layers:
Whisk together the following ingredients and cook on medium heat until it thickens and sticks to the spoon ,do this while the cake is in the oven. stir constantly- no lumps-remove from heat and add 1 pack of instant banana pudding and 1 cup of whip cream and place in a mixer, (but add the pudding to the whip cream and mix it, then add it to the hot pudding)***if it thickens add milk
3/4 cup sugar…all of these ingredients here is what you will be whisking together-
1tb vanilla flavor…
2 cups of whole milk…
2tb flour..
pinch of salt…..
4 eggs..
add the vanillla at the end..
you never want to cook the vanilla

How to make it :

Step 1: Make the cake
Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom with parchment paper or baking spray. Cream butter and sugar until light and fluffy. Slowly beat in eggs , one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into 3 pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan.
Allow to cool another 1-2 hours on a wire rack.
Step 2: Begin layering
Level each cake. Add the filling between the cakes to make a 3 layer cake. Brush outside of cake with pudding mixture. Decorate with sliced bananas only if you wish. Layer the whole cake with Nilla wafers. and drizzle pudding over the top Refrigerate until ready to serve if you wish


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Southern Caramel Cake

























Ingredients:
Cake:
2 cups plus 2 tablespoons sifted all-purpose flour, plus flour for dusting cake pans
? tsp salt
2 cups sugar
2 sticks unsalted butter
1 cup water
1 tsp soda
½ cup buttermilk
2 eggs
1 tsp vanilla
Frosting:
3 cups granulated sugar
1 stick butter
1 cup heavy cream
Dash of salt
2 teaspoons vanilla

Instructions:

Cake:
Preheat oven to 350.
Butter and flour two 9-inch cake pans.
Sift 2 cups plus 2 tablespoons flour and salt into large bowl.
Add sugar and whisk until blended.
Combine butter and water in a saucepan.
Bring to a boil and pour over the flour and sugar. Whisk until blended.
Add the soda, buttermilk, eggs, and vanilla, and whisk until well blended and smooth.
Pour into greased and floured baking pans.
Bake for 20-25 minutes, checking cake after about 15.
Cake is done when tester comes out clean but be careful not to overcook.
Remove pans from oven and allow to cool on a rack for 15 minutes, then turn layers onto parchment covered racks to cool completely.

Caramel Frosting:
NOTE: You will have two pots going while making this frosting so have everything ready to go and have a large hot pad.
In large saucepan, place 2½ cups sugar, butter, cream, and a dash of salt. Cook on medium until almost to a rolling boil then pour in sugar syrup that you are making in another skillet.
At the same time, in a small skillet, put ½ cup sugar and melt on medium until it becomes an amber color. You don’t stir this sugar but you will need to shake the skillet every few minutes to help distribute the sugar. This is the sugar syrup that you will pour into the saucepan.
Once you pour in the syrup, cook on medium to medium-high, stirring constantly until almost soft ball stage or 232 on thermometer.
Remove pot from heat, stir in vanilla, and let cool for about 15 minutes.
Either transfer to large stand mixer and beat on medium speed or use hand mixer on medium and whip until it becomes frosting consistency, 15-20 min.
If frosting sets too quickly or gets too thick, you can add a little additional cream




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Cream Cheese, Coconut, Snowball’s Recipe

























Ingredients :
1 package (8 ounces) cream cheese, softened….
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.

Instructions :
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.



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