Sausage Con Queso Dip aka Rotel

Quick & Easy Black Eyed Peas and Rice

Ask Rell's Cooking Blog

My BFF and co-blogger on Army Wife 101 Sherrill "aka" Ask Rell is an amazing cook and is where I have gotten alot of my cooking ideas from.

She has an awesome blog known as the "The Cooky One" and will be adding recipes as part of the THE DFAC.

Not only is she an awesome cook and baker but he is a great photographer.

Her pictures of her gourmet dishes and delectable desserts will have you drooling.

I just had to post this pic of some brownies she made this past weekend. Visit the

link below the picture to view her blog "The Cooky One" and also to get the recipes for

these mouthwatering brownies.



Click Here to enter The Cooky One!

Army Wife 101 Makes Whipped Angel Lush Cake

Army Wife 101 Makes Muddy Buddies

Army Wife 101 Makes Sweet & Sour Pork

Great Recipe Got it from my friend Sherrill and Ateyaaa on Youtube
Changed it some but here is the base recipe:

INGREDIENTS:
1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
1/2 cup cornstarch

1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch
pieces
1 medium onion, cut into wedges
white sugar to taste
salt to taste

1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water
DIRECTIONS:
1.Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
2.Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
3.Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
4.Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
5.In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

AW101 Makes Not Yo Mama's Banana Pudding

Recipe By Paula Deen Courtesy of the Food Network
Ingredients * 2 bags Pepperidge Farm Chessmen cookies * 6 to 8 bananas, sliced * 2 cups milk * 1 (5-ounce) box instant French vanilla pudding * 1 (8-ounce) package cream cheese, softened * 1 (14-ounce) can sweetened condensed milk * 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.