Cooking With Miss Rogers

Here's our recipe for a pitcher of our strawberry peach daquiri:

2 cups fresh peaches
1 cups frozen strawberries
Juice of 1 lime
Juice of 1 lemon
2 oz. simple syrup
2 cups of white rum
4 cups of ice

Blend in a blender (we use the Ninja blender) until smooth. ENJOY responsibly!!

Today we’re cranking out strawberry peach daiquiris. We don’t hold back on the rum either.

This weekend we made Banana Nut Rum Bread and Zucchini Bread. Both of these breads were so easy to make and they were just as yummy!!
STAY TUNED for the recipe coming soon!

With a hurricane heading towards our coast... what's something you enjoy making on a rainy day? We have a few new recipes coming out soon.

Thanks for letting me give another fun Sunday brunch!!

Another fun Sunday Brunch !!! Why not let us make your Sunday afternoon a great time for you and a few friends? Photo credit to Daxandbrandon Trail

We’ve made it to over 600 likes!!! Thank you all so much for supporting our page !! We love posting what we cook and we love that you love our food! Stay tuned for this weekends new posts!!

We're now on YouTube! Be sure to subscribe to our channel and hit the notification bell for when we add videos to our channel!
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Cooking with Miss Rogers Welcome to my channel! Here you'll find easy and delicious recipes that anyone can cook! We want everyone who visits our channel to enjoy their time here and...

Our recipe for this sweet and savory pastry dish is up on our page!! Have you had a chance to try it?!

Cooking With Miss Rogers updated their website address.

Here's our recipe for Miss Rogers Puff Pastry bake. This is a recipe that will not disappoint and can be served at any meal or gathering!
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Have we got a recipe for you today! We made the cheesy, sweet and savory dish on a whim and it did not disappoint! I am so excited to share it with you today. I hope you love it as much as I did.

Tools you will need:
• 12 in skillet or cast iron frying pan
• 1 pie dish
• Knife
• Cookie sheet lined with tin foil
• Small mixing bowl
• Whisk
• Brush

Ingredients
• 1 lb. bacon
• 1 package 2 sheets of puff pastry (we used Pepperidge Farm)
• ¾ c gruyere cheese grated
• 4 oz brie cheese rind removed
• ½ c parmesan cheese grated
• ¾ smoked gouda grated
• 2 large red onions sliced
• 1 med. Yellow onions sliced
• 8 oz. baby bella mushrooms sliced
• 1 cup fresh cherries pitted and chopped
• 3 cloves garlic sliced
• 1 egg
• ¼ c half and half
• Juice of 1 lemon
• 4 tbsp. left over bacon grease
• 1/3 c packed light/dark brown sugar

To start our dish, preheat your oven to 375ºF. Line your cookie sheet with tin foil and then lay your strips of bacon onto the cookie sheet. Bake your bacon in the oven for 20 minutes. This is only way we make our bacon anymore. It avoids a lot of mess and clean up is easy. The bacon will not be crispy when you pull it out, but it will be done. This will prevent the bacon from burning the second time it goes into the oven.
While your bacon is in the oven, heat your skillet to a medium high heat. Chop your onions, mushrooms, garlic, and cherries. You will have to pit your cherries by hand if you don’t have a cherry pitter. We don’t have one, so we pitted ours by hand. Add about 2 tbsp of olive oil to your skillet and then add in your onions, mushrooms, and garlic. Saute these until they have cooked down for about ten minutes and be sure to season with salt and pepper as well. Once your onions and mushrooms have cooked down, add in your cherries and cook for another five minutes. You don’t want to cook the cherries too much because they will keep cooking when we bake our pastry dish in the oven. Set your skillet off the heat once this is done.
By now your bacon should be done, so go ahead and remove it from the oven and move your bacon to a plate with paper towels to drain. Save your 4 tbsp. of bacon grease from the cookie sheet. Take your pie dish and butter the bottom and sides well. Then add your first layer of puff pastry and poke holes all along the bottom. This will prevent it from rising too much. You can also place tin foil over it and pour about a pound of dry beans over the tin foil as a weight. Bake this pastry in the oven for about 15 minutes at 375ºF. This is called blind baking, and it will keep the bottom of this pastry dish from being too soggy at the end.
While your pastry is baking, get your cheese grated and cut your second pastry layer into 12 long strips. These strips will make the lattice work for the top of the pastry. For your egg wash for the top of pastry whisk together your 1 egg, half and half, lemon juice, bacon grease, and brown sugar. This is going to make our top golden brown and give a sweetness to the pastry.
Once your done blind baking your bottom layer of pastry, gather your other ingredients for assembly. In the bottom of the dish layer 5 strips of bacon on top of the puff pastry. Next add your onion and cherry mixture, then all four of your cheeses in whatever order you prefer. You will have to crumble the brie as best as you can. It’s a very soft cheese. On top of the cheese add another layer of your bacon. For the crust weave your puff pastry strips in a crisscross pattern and tuck the extra edges into the sides of your dish.
To finish off the top, brush the entire top of the pastry with your eggs wash. Be sure to use all the egg wash. Lastly chop the remainder of your bacon and sprinkle over the top.
Bake your pastry dish in the oven at 375ºF for 30-35 minutes until the top is dark golden brown and the filling is bubbly.
ENJOY!!

Sunday Brunch with Miss Rogers never disappoints!!! Recipe for the pie dish coming soon!!!

We want to know what you guys have been cooking this week? What’s your favorite go to dinner meal that’s quick and easy?

We’ve got a special video on a Spicy Chicken recipe coming up, but for now we’ve got the pork egg roll and crab Rangoon recipes, that you’ve been waiting for. I’ve always enjoyed the egg rolls and crab Rangoon that I got from the Chinese restaurants so I decided to make them at home. They were surprisingly easy to make and tasted just as good if not better!
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Here’s what you’ll need:

Tools:
• Mixing bowls
• Food processor
• Hand mixer
• Ice cream scoop or large spoon
• Deep frying pan (about 2 in deep)

Ingredients:

• 2 quarts Vegetable oil (or peanut or canola oil)

• Crab Rangoon
Wonton wrappers (20-30)
1 8oz package cream cheese (softened)
1 8oz package imitation crab (or more if you enjoy more
crab)
1 tbsp sugar

• Pork Egg Rolls
Egg Roll Wrappers (20-30)
1 lb pork
1 8 oz package imitation crab
3 carrots2 oz package cole slaw mix
3 carrots
½ red onion
3-5 cloves garlic
¼ c soy sauce
2 tbsp. fish sauce
1 tsp. salt
1 tsp. pepper

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For everything were going to make, you will use the same oil in the pan and heat it to about 350 degrees or over medium high heat. To check if the oil is hot enough, stick a wooden spoon to the bottom of the pan and if it bubbles, its ready. Or you can just use a candy thermometer if you have one.
First, we’re going to make our crab Rangoon. To start off add your imitation crab to a food processor and give it a few pulses. You want your crab to be a little chunky but not too big. We want to have a little crab in every bite! In a larger bowl, add your cream cheese, crab and sugar and mix with your hand mixer until thoroughly combined.
Grab a small bowl of water and your wonton wrappers and begin making your rangoons. Add about 1-2 teaspoons of the crab mixture to one of your wonton wrappers. Use your finger to dip into the water and dampen the edges of the wonton wrapper. This will help your wonton to stick to itself and not fall apart in the hot oil. To fold the wonton, simply press the sides into the center. The corners will stick out to the sides. Seal the wonton and set on a tray and repeat this process until you’ve made all of your rangoons.
Fry your rangoons until the wonton wrappers are golden brown. Take them out of the oil and drain the extra grease on a plate lined with paper towel.
For our egg rolls the process is almost as easy. We’ll begin by adding our pork to a large mixing bowl. In your food processor add the crab, cole slaw mix, carrot, onion, and garlic. Pulse in your food processor until the contents are finely chopped then add these contents to your mixing bowl with the pork. Next you’ll add to your bowl, your soy sauce, fish sauce, and salt and pepper. Thoroughly mix your ingredients together until you reach a uniform looking mixture. You can do this with your hands if you need to, but a wooden spoon works just as well. Fun tip: you can freeze this mixture if you make too much. Just place in a plastic freezer bag and get all the air out of the bag before freezing.
To make your egg rolls lay out an egg roll wrapper and spoon about ¼ cup of your egg roll mixture onto the center of the egg roll wrapper running diagonally. With the small bowl of water you still have to the side, use your fingers to dampen the edges of the egg roll wrapper. Once you’ve done this, fold the corner on the long side of the filling over the filling and then fold in the side corners of the egg roll wrapper. Make sure your filling is pressed in tightly and roll the remainder of the wrapper. Repeat this process until you’ve made all of your egg rolls. (Included is a diagram below)
Fry your egg rolls until the middle is thoroughly cooked turning every minute or so until done. Drain on a plate lined with paper towel and enjoy!

We would like to thank Daxandbrandon Trail for creating our amazing new logo for us!! If you have any artistic design needs please contact her !! Follow her on Instagram as well

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Should we make a YouTube channel?

Tonight I wanted to do a quick update and do a blog post on the pizza recipe that we made for the 4th of July. It was super quick and easy and was absolutely delicious! This recipe can involve the entire family. It’s a very kid friendly recipe!
Below you will find all the tools and ingredients necessary to make this pizza! Be sure to post your pictures of your pizza creations and tag us on Facebook and Instagram and let us know how you like it!
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Tools:
- Pizza stone or pizza pan or screen
- Kitchen aid mixer with dough hook (if you have it, otherwise
your hands are the next best thing)
- Greased bowl (with olive oil)
- 1 medium saucepan

Ingredients:
-Pizza Dough
- 2 cups All Purpose flour
- 1 packet fast rising yeast
- 1 cup hot water (100-110 F)
- 1 tbsp. sugar
- 1 tbsp. oregano
- 2 cloves crushed garlic
- ¼ cup olive oil

-Pizza Toppings (for the one in picture)
-Fresh sliced mozzarella
-Basil leaves
-Tomato slices
-Cracked pepper
- Olive oil (for garnish)

-Pizza Sauce
-3 tbsp. olive oil
-1 medium onion diced
-2 cloves garlic minced
-1 12oz. can crushed tomatoes
-1 4 oz can tomato sauce
-2 tbsp. balsamic vinegar
-1 tbsp sugar
-1 tbsp. salt
-1 tsp. fresh cracked pepper
-Red pepper flakes (according to how spicy you want
your sauce)

To start, you will need to Preheat your oven to 450 degrees Fahrenheit. You will also need to move your oven rack to the topmost partition in the oven. This will allow for the pizza to cook quickly and for the top to be browned without burning the bottom of the pizza crust. Remember every oven is different so you may want to move the rack lower if you’re afraid your pizza will burn or cook unevenly.
To make your dough, in a large bowl sift the all purpose flour and salt together. In another small bowl add your cup of hot water and fast rising yeast plus one tablespoon of sugar and allow to bloom for 10 minutes. Once your yeast has bloomed, attach your dough hook to your mixer and turn on a low speed and slowly add in the yeast mixture. Next, you will add in your olive oil slowly and then the garlic and oregano and allowed to mix for the next 5 minutes. This extra mixing will allow gluten to form so you will have a dough that is easy to form and handle. Once this dough has mixed for five minutes place onto a floured surface and knead for two minutes or until you feel a slight resistance as you knead the dough. Form the dough into a ball and place in your oiled bowl and cover with plastic wrap and set to the side in a warm dry place. The dough should double in size in about an hour.
While your dough is rising, heat 3 tbsp. of olive oil in your saucepan over medium high heat. Once the olive oil is shimmering hot, add your onion and garlic to the saucepan. Cook this down for about five minutes then add the rest of your ingredients and allow the sauce the come to a low boil. Keep stirring the sauce intermittently to prevent burning and let the sauce reduce for about five minutes. Once the sauce has reduced, turn the heat down to medium low and allow to simmer while your dough continues to rise.
When your dough is risen, take it out of the bowl and place onto a floured surface. Begin to work the dough by hand and form into a rounded disk. We use the backs of our hands and knuckles and allow gravity to shape the dough. You want your pizza crust to be a half inch thick or less, depending on what type of crust you like. Once your dough is shaped, place onto your pizza stone (floured) or pizza pan or screen and add a ladle of sauce (you can decide how much sauce you want). Then place your toppings as much or as little as you like!! Bake in the oven for around 15 minutes and enjoy!!

Cosmopolitan with a lemon twist.
2oz vodka
2oz cranberry

Chill a martini glass while you add your ingredients to a shaker over ice.
Give a good shake then strain into your chilled glass. Twist a lemon peel over the drink to release the essence then garnish !

Hey guys and welcome back to my page! Thursday night, we made skirt steak with Mexican rice and black beans. The Mexican rice is a recipe given to me by my boyfriend’s mother Guadalupe. She is a delightful lady with a talent for cooking! The black beans were super simple, and you can use either canned beans or use fresh ones. I feel like the skirt steak gets overlooked sometimes in the grocery store, but it’s a great cut of meat when prepared properly. With a few ingredients for the marinade and a little time on the kitchen counter, you are good to go! Let’s get started!
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Here are the tools you will need:
- 12in. skillet
- Medium sauce pan
- Container for marinating steak
- Very sharp knife
- Grill or grill for a stove top (we use a cast iron stove top grill pan)
- Tongs, wooden spoons, measuring cups

Ingredients:
- Skirt steak 20-40oz
- Marinade:
*Juice of one large orange
*Juice of one lime
*½ c Siracha chili sauce
*¼ c soy sauce
*3-5 cloves crushed garlic
- 1 12 oz. can black beans
*½ small chopped red onion (for garnish)
*½ c cilantro lightly chopped (for garnish)
*Cotija cheese (as much as you like for garnish)
- 1 c medium grain rice of your choosing
*1-2 tbsp. chicken bouillon de tomate
*2-3 roma tomatoes (pureed)
*2-3 c water
*1 small yellow onion chopped
*2 cloves garlic chopped
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So, spoiler alert, the black beans require no effort, we heated them up over low heat while we cooked everything else. You can place these in the medium saucepan and place it on a backburner. Sometimes it’s easy to have one less thing to worry about and give a little love to your other dishes.
To start off we need to make our marinade for the steak. In a bowl combine the juice of your orange, lime juice, the chili sauce, soy sauce, and garlic. Whisk together thoroughly and set to the side. Your skirt steak will most likely need some TLC. Trim most of the visible fat from your skirt steak. You’ll be able to trim most of this off easily. Leave the marbling alone, as this gives the steak flavor, but trimming the large pieces of fat will help your steak cook better, and you won’t have a mouthful of fat. Once you’ve got the fat trimmed off, section your steak into pieces that are equal thickness for each piece for even cooking. Skirt steak is usually a thinner cut piece of meat, but we left ours about a quarter inch thick and this cooked fine. Place in the marinade and allow to come up to room temperature. I never cook my steak right out of the fridge when it’s cold. It’s safe to leave steak out to reach room temperature if you’re going to cook it right away. This will allow for a better texture and a more tender steak when cooked.
While the steak is marinating, were going to start our skillet over medium high heat. While that’s heating up, go ahead and chop your yellow onion and garlic. You want to get this chopped somewhat fine so it will start to liquify once it comes into contact with the hot oil. Once your skillet is nice and hot add a few tablespoons of olive oil to your skillet. It should shimmer and easily coat your skillet. Add in your onion and garlic with a little salt and pepper and cook for around five minutes. You should see the onions and garlic start to char a little as well. Then add your rice and cook the rice until it turns a translucent golden brown, then add 2 cups of water with your tomato puree and your bouillon de tomate. You can use bouillon de tomate alone, and it is a fantastic substitute for using roma tomatoes when you don’t have any.
Now that the water and tomato puree has been added to the rice you can turn your heat down to medium and slowly cook the rice. Once all the water has absorbed into the rice you may need to add more water a little at a time until the rice is tender.
In the meantime while your rice is finishing, you can go ahead and heat up your grill or griddle over the stove. We use a cast iron grill that can be placed over the stove and it’s perfect. We’re going to cook our skirt steak over medium high heat until cooked medium rare. I won’t cook my steak past medium rare. Anything past that and you lose a lot of the flavor of the steak. The skirt steak should only take about 2 minutes or less per side depending on the thickness until cooked to medium rare. The higher heat will give a wonderful sear to the steak as well. Be sure to allow your steak to rest for at least five minutes before cutting. This will allow the meat to relax and reabsorb all the juices and liquified fat.
Once your steak is finished, your rice should be done too along with the black beans. Plate up and enjoy!! Be sure to let us know if you try this recipe and tag us in the pictures!!

Happy Fourth of July everyone!!!! How are you celebrating ? We’re making pizza from scratch!!

We've hit 200 likes on our page!!! We are so excited to have a crowd!! Last night’s dinner was simple and delicious! A quick shrimp scampi in a lemon butter sauce. Recipe below:
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Here are the tools you will need:
- Stock pot
- Frying pan ( we use our trusty cast iron skillet 12in. diameter)
- Chef knife
- Wooden spoon

Your ingredients:
- Spaghetti
- 1 medium yellow onion
- 3-5 cloves of garlic (measure with your heart)
- 1 cup baby bella mushrooms
- 1 pound of large shrimp (peeled and deveined)
- 1 lemon
- 1 cup of a dry white wine (we use a sauvignon blanc)
- Parsley (dried or fresh whatever you have on hand)
- Extra Virgin Olive oil
- 6 tbsp. of butter
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Ready?! Let’s go!
Begin by heating your skillet over medium high heat. While your pan is heating up go ahead and dice your garlic, onions, and mushrooms.
Once your pan is nice and hot add a few tablespoons of olive oil to the pan along with 3 tbsp. of butter. Let the butter get a little brown in the pan (adds a little more depth of flavor to your dish).
Once the butter gets a little color add your onion, mushroom, and garlic. Season with salt and pepper. Spread the mixture evenly over the pan and let it sauté while you prepare your pasta water.

In your stock pot add about 3 quarts of water and around a ¼ cup of salt. DON’T WORRY! Your water should be salty like sea water for cooking pasta. It won’t be too salty and your pasta will taste great!
Bring this water to a rolling boil and do not add olive oil to the water, this will prevent your sauce from sticking to and absorbing into the pasta.

While your water is coming to a boil add the juice of half your lemon and add the wine to your vegetable mixture. Allow this to cook down for about five minutes then add your shrimp and remaining lemon juice and butter. Salt and pepper to taste at this step here. Your shrimp will have time to finish cooking as we move on to the pasta
Once your water is boiling, add the pasta to your water and give it a stir for about 20 seconds and set a timer for 9 minutes. We want our pasta to be al dente! Not mushy.

Once your shrimp have finished cooking in the sauce, set them aside and leave the sauce in the pan. When your pasta finishes cooking add ½ a cup of the pasta water to your sauce and strain your pasta. Bring the sauce up to a high heat a reduce this down for about five minutes. Once your sauce has reduced add your pasta and sauce back into the empty stock pot and combine the sauce and pasta and allow to rest for five minutes. This will allow the pasta to soak up the sauce.

Finish your dish by plating some pasta and topping with as many shrimp as you desire! Garnish with parsley, a fresh drizzle of olive oil, and cracked pepper.
You can pair this wine with a white wine or simple cocktail. We paired this dish with a Riesling.

Let us know what you think about this recipe and post your pictures and tag us if you decide to try it!!

We’ve made it to 100 likes on Facebook overnight!!! Thank you to everyone who has shown support. Let’s push for 500 this week!!!
I opened this bottle of Syrah last night and it did not disappoint! Received from is medium bodied with a crisp oaky finish. A crowd pleaser for sure!

Cooking With Miss Rogers now takes appointments on their Page.

Be sure to check our "Notes" section weekly for updated recipes and tips and tricks for making your time in the kitchen much more enjoyable.