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.

Layered taco salad {in a cake pan}












1 lb. extra lean ground beef

1 small can green chilies, undrained

1 head iceberg lettuce, outer leaves removed (all other lettuces will wilt)

1 packet taco seasoning mix (or a mixture of cumin, chili powder and garlic powder)

1 cup ranch sour cream mayonnaise, divided (recipe below)

1 (15 oz.) can of your favorite beans, rinsed and drained very well

1/2 can (about 7 oz.) sweet corn, drained very well

1/2 cup chopped purple or green onion + more for top

8 oz. of your favorite tomato salsa

8 oz. shredded sharp cheddar cheese

1 (3.8 oz.) can sliced black olives, drained very well

1/2 lb. bacon, fried until crispy, cooled completely, and crumbled

2 jalapeno peppers, sliced

1 Roma tomato, seeds removed, chopped

ripe avocado chunks, (optional)

tortilla chips for topping

Cook the ground beef, canned chilies and taco seasoning in a skillet until beef is brown all the way through and the liquid from the chilies has evaporated. Place in refrigerator and allow to chill until completely cold. Then, place in an even layer on the bottom of a 9×13 glass cake pan. Top with a double layer of crisp, iceberg lettuce leaves (half the head), 1/2 cup of the ranch sour cream mayonnaise smoothed into an even layer, beans, corn, onion, another double layer of lettuce (press down gently after placing the lettuce,) the other 1/2 cup of ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion. Place cover or foil on cake pan and refrigerate for 12 to 24 hours before slicing into pieces, crunching tortilla chips over the top, and serving. Feel free to top this with avocado chunks, extra tomato chunks, and your favorite hot sauce too!


for the ranch sour cream mayonnaise:

3/4  cup real mayonnaise

1/4 cup full fat sour cream

3 to 6 Tablespoons dry buttermilk ranch dressing mix (homemade or Hidden Valley) add gradually, according to individual taste

Mix well. Chill until ready to use.

Enjoy!


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Momma's Easy No Yeast Dinner Rolls

















Ingredients

    1 Cup Flour
    1 1/2 tsp Baking Powder
    1/2 tsp of salt
    1/2 Cup milk
    2 Tablespoons Mayo (or 2 Packets from a fast food place!)

Steps

    In a bowl or Ziploc bag, Combine all of the ingredients, Then spoon the dough into to a greased muffin pan. (This part is where the Ziploc bag comes in handy, mix everything in the bag, snip off the corner and squeeze the dough into the pan) Throw out the bag, no dishes!
    Bake in a preheated Bake 375˚F oven for 18-20 minutes or till done and golden brown.


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Orange Dreamsicle Fudge














INGREDIENTS
1
bag white chips
1
can white frosting (NOT whipped)
Crush Orange Ice Cream topping


DIRECTIONS




Melt frosting in a saucepan over low heat (so to not burn it) until frosting is glossy Add chips and continue cooking over low heat stirring until chips are melted and blended well with frosting. Pour contents out into a greased 8" x 8" pan (or parchment paper lined pan). Drizzle Orange Crush Ice Cream topping over top and if desired, swirl topping through fudge with a fork or toothpick. Cool in refrigerator until set.

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Chocolate Peanut Butter Bars Recipe















Ingredients:

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter


Directions:
Heat oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan. Bake for 15 minutes. Stir together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust. Stir together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer. Bake for an additional 15 minutes. Cool. Cut into bars.


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4 Ingredient Ice Cream













Ingredients

2 bananas, sliced and frozen

½ cup strawberries, frozen

2 tablespoons heavy cream

½ teaspoon vanilla

Instructions

    Place all of the ingredients in a food processor and blend until smooth. The consistency should be like soft serve ice cream.

    Transfer to a freezer-safe container large enough to hold 2 cups, and freeze for at least 3 hours.

    Scoop with an ice cream scoop and serve cold.


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Granny’s Doughnuts














Ingredients

1 cup sugar
1 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
2 eggs
1 tablesppoon shortening
1 cup sour milk
6 cups flour

Original recipe makes 1 Servings
Servings

Preparation





Mix sugar, nutmeg, soda, salt, eggs, milk and shortening. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. Heat shortening to 375 degrees F. and drop doughnuts in, turning several times. Drain on soft crumpled paper. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.

Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk.

White Doughnut Glaze

2 cups powdered sugar

1 tsp vanilla extract

4 to 6 Tbsp milk

Mix powdered sugar, vanilla and milk with a fork t
o desired consistency. Thicken with powdered sugar or thin down with milk.


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No bake peanut butter pie














(found at Tasty Kitchen)

I used lowfat cream cheese and whipped topping and my pie was delish.

1 chocolate graham cracker or cookie pie crust  (homemade or store-bought)

8 oz. cream cheese

1 c. peanut butter

1/2 c. granulated sugar

1 tsp. pure vanilla extract

8 oz. frozen whipped topping, thawed




whipped cream, chocolate syrup, and grated chocolate; optional garnishes

With an electric mixer, beat cream cheese and sugar until smooth.  Blend in peanut butter and vanilla.  Fold in whipped topping.  Spoon mixture into prepared pie crust.  Refrigerate for at least 4 hours.  Garnish with whipped cream and chocolate syrup, with a sprinkling of grated chocolate.  Keep refrigerated.


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Taco Pasta Bake













Ingredients:

3/4 bag ziti noodles,
1 lb of ground beef,
1 pkg taco seasoning,
1cup water,
1/2 pkg cream cheese,
1 1/2 cup shredded cheese --


Directions:

boil pasta until just cooked, brown ground beef & drain, mix taco seasoning & 1 cup water w/ ground beef for 5 min, add cream cheese to beef mixture, stir until melted & remove from heat, put pasta in casserole dish, mix in 1 cup cheese, top pasta/cheese with beef mixture & gently mix, top w/ remaining cheese, bake at 350* uncovered for 30 min



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