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.

PUMPKIN SPICE RICE KRISPIE TREATS













PUMPKIN SPICE RICE KRISPIE TREATS <3 

4 c marshmallows
3 tbsp. butter
1/8 c pumpkin puree
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla
6 c rice crispy cereal
pinch of salt (you do not need much)

Melt together the butter and marshmallows in a non-stick pot over low-med heat.
When melted, turn off heat and add in the pumpkin, salt, vanilla and pumpkin pie spice.
Stir in the rice cereal and press into a brownie pan lined with wax paper or cooking spray.
Let it set for about 15-20 minutes. 
*These may be a little more gooey than the regular rice crispy treats because of the pumpkin.


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Easy Peach Cobbler














This is the recipe my mama always made, and it's the first real recipe I learned how to cook!!!

<3 Easy Peach Cobbler <3 

1 large can of peaches in heavy syrup (29 oz) Drained reserving 1/4 cup peach syrup from canned peaches
1 Stick of butter, salted or unsalted
1 Cup SELF RISING flour
1 Cup sugar
1 Cup Milk

Preheat oven to 350*
Melt butter and put into a 9x12 pan, or put butter into pan and put into oven while it warms to melt.. Once melted remove pan from oven to add batter.
Mix flour and sugar into a medium bowl, add milk and reserved syrup and whisk together.. do not over mix.
Pour batter into pan with butter, arrange peaches in a single layer on top of batter.
Place in center rack of oven and bake for 1 hour.
Serve with vanilla ice cream, whipped Cream, or a splash or heavy whipping Cream.

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Individual Cheesecakes

















4 STARS
12 servings
3.63 net carbs per serving

16oz full fat regular block cream cheese
1 cup granular Splenda
2 tsp pure vanilla extract
4 Tbsp lemon juice
3 Tbsp full fat regular sour cream
2 eggs

Preheat oven to 325 and add cupcake liners to a 12 cup muffin pan.  With a mixer, beat the cream cheese until smooth.  Slowly incorporate the Splenda, blending well.  Stop using the mixer and switch to a wooden spoon.  Add vanilla, lemon juice and sour cream.  Blend just enough to mix the ingredients.  Add the eggs one at a time, gently mixing after each.  Divide batter into the 12 cups (I like to use an ice cream scooper for this).  Bake at 325 for 15 minutes.  Let sit and cool for 30 minutes then transfer to fridge and cool for at least 2 hours before eating.  Tr to stop at just one!

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Blueberry Salad!




















We always refer to this as "Aunt Mary's Blueberry Salad", because when we have a get together this is the salad Aunt Mary prepares most of the time, by popular request I might add.  My Aunt Mary is my mother's youngest sister, and like all of my mother's sisters, she is a really good cook also.

This is probably my husband's favorite gelatin type salad, which is odd because he says he doesn't like blueberries.  Sometimes I am not sure he knows what he likes..lol. I keep him as confused about that as I can.   I love blueberries so this is definitely one of my favorites. I like this, because it's a little something different .  Like so many of our  holiday 'salads', this is much more like a dessert.  It does go well with holiday foods like ham and turkey.  Here is what you will need:

2 pkgs. blackberry or raspberry Jello
2 cups boiling water
1 (8 oz.) can of crushed pineapple, undrained
1 can blueberry pie filling
1  8 oz. package cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 tsp. vanilla flavoring
2 cups chopped pecans

Mix gelatin and boiling water until it dissolves.  Add in the crushed pineapple with it's juices and the pie filling.  Pour mixture into a glass baking dish. Chill for at least 2 hours or until it has set up. 



Mix together cream cheese, sour cream, sugar, and vanilla.  Spread over the gelatin once it has chilled and set up.  Sprinkle the top with chopped pecans.

You can put this in a gelatin mold, but if you do, don't add the topping until you unmold it onto your serving platter.  We always do it in a baking dish.


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