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.

Boston Cream Cake Recipe




















Ingredients:

Cake:
1 yellow cake mix (and ingredients listed on the package)
Filling:
1 cup cold milk
1 (3.4 ounce) pkg. instant vanilla pudding
1½ cups Cool Whip
Chocolate Glaze:
2 (1 ounce) squares unsweetened baking chocolate
2 tablespoons butter
1 1/2 cup powdered sugar
4 tablespoons milk

Instructions:

Preheat oven and prepare cake mix according to package directions.
Spray two 9-inch round pans with cooking spray then lightly flour.
Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.

For the Filling:

Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes.
Place one cake on serving plate, spread pudding mixture on top, then top off with second cake.

For the glaze:

Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 4 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.

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Spicy Beef & Pepper Stir Fry!!


























Ingredients

1 lb strip steak trimmed and cut in bite size pieces.
1/2 cup low sodium soy sauce
1/2 cup water
2 tablespoons mirin
2 tablespoons Worcestershire sauce
1 tablespoon fresh ginger
1/2 teaspoon garlic powder
3 teaspoons cornstarch
1 large red pepper cut in at least 1/2 inch strips
1 large green pepper cut in at least 1/2 inch strips
1 large onion diced
1 broccoli crown separated into large bite size pieces
3 garlic cloves finely minced
canola oil
sesame oil
3-4 teaspoons sriracha
Instructions

Combine soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder and cornstarch in a medium ceramic bowl. Mix with whisk. Add the beef strips and allow to marinade for 30-90 minutes. Refrigerate while marinating.
Heat wok with one tablespoon canola oil and one tablespoon sesame oil until smoking. Your wok should be very hot. Swirl to coat the wok. Stir the beef in the marinade to get the cornstarch mixed again. Remove the beef from the marinade and carefully add to the wok. Do NOT discard the marinade. Cook for about 5-6 minutes stirring halfway through. Remove the steak, cover and keep warm.
Add another tablespoon of sesame oil over high heat. Swirl again to coat the wok. Add the broccoli and cook for about 1-2 minutes stirring once. Add the peppers and onions and cook for 3-4 minutes stirring once or twice. Add the garlic and cook for 1 minutes. Remove all veggies from wok, cover and keep warm.
Stir the marinade to mix the cornstarch again. Add to the wok and bring to a full boil. Stir often. Boil for 1-2 minutes until thickened. Add the cooked beef and vegetables back to the wok. Add 3-4 teaspoons of sriracha to taste. Stir and heat for 1-2 minutes and serve,

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S’mores Rice Krispies Treats Pinwheels






















Serves: 15 servings
Ingredients
10 oz miniature marshmallows
¼ cup Challenge butter (plus more for greasing)
5 cup Rice Krispies cereal
¾ cup graham cracker crumbs
7 oz jar marshmallow creme
6 Hershey's chocolate bars

Instructions
Preheat oven to 200 degrees.
Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
Stir in cereal and graham cracker crumbs.
Press mixture into prepared pan.
Spread marshmallow creme on top using an offset spatula.
Place Hershey's bars on top of the marshmallow creme.
Place in oven for two minutes. Use a spatula to spread the softened chocolate.
Let cool for 10 minutes.
Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
Slice and serve!


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Super Easy Macaroni Salad




















2 cups macaroni (I use whatever is in my cupboard)
1⁄2 cup cubed cheese (I prefer cheddar or co-jack)
1⁄2 cup cubed ham
1⁄2 cup Miracle Whip (can sub mayo your choice)
1 tablespoon mustard


How to make it :
Cook,drain and rinse macaroni and put in fridge while you dice up cheese and ham.
Mix together cold macaroni, cheese, and ham in a bowl.
In a separate bowl mix miracle whip and mustard. (If it is too tangy my mom would put a little sugar in it about a tsp.).
Mix it all together and chill or serve immediately.


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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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5 minute-4 ingredient no bake cheesecake





















1 can of sweetened condensed milk (14 oz.)

1 8 ounce tub of cool whip

1/3 cup of lemon or lime juice

1 8 ounce package of cream cheese.

How to make it :


Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half. Serve chilled and enjoy!


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