Bobo started cooking with simple noodles
Danielle Bobo is a true country girl who loves noodles and spending time with her family.
Her father, Greg Bobo, would cook deer meat when she and her brother Cody were younger and they’d be anxious for the whole week until it was ready.
“Daddy would let me and Cody help him season it and he would always joke and say he was cooking an elephant or a giraffe when we asked what he was cooking.”
Her mother, Barbara Bobo, would cook sliders a few times a week after she got home from work, and Danielle still enjoys sliders to this day.
The sliders were easy and quick which is how Danielle first learned how to cook.
She first started off by cooking ramen noodles herself because they were simple and only needed some boiling water and a bit of seasoning.
She then moved on to spaghetti and then onto fettuccine Alfredo. “I think the reason I love pasta so much is because that was really the first thing I learned how to cook for myself and so I guess it just stuck with me.”
Bobo’s grandfather, Milton Bobo, loved to tend gardens during the summer and so when Danielle and her brother stayed with him they would always have fresh tomatoes and squash.
Danielle hopes to one day become a prenatal nurse because she loves working with children.
She grew up in the Hope community and now she and her brother Cody live in the Burnside community.
Danielle also loves to get her nails done every two weeks, which is every time she gets a paycheck.
BLUEBERRY MUFFINS
Ingredients:
1 ½ Cups All Purpose Flour
¾ Cup Granulated Sugars
¼ Teaspoon Fine Salt
2 Teaspoons Baking Powder
1/3 Cup Neutral Flavored Oil
1 Large Egg
½ Cup of Milk (You Can Add Extra If You Like)
1 ½ Teaspoons Vanilla Extract
6 to 8 Ounces of Fresh Blueberries
Directions:
Heat oven to 400 degrees Fahrenheit. For big-top muffins, line 8 standard-size muffin cups with paper liners. Whisk the flour, sugar, baking powder, and salt in a large bowl. Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug with ½ - 1/3 cup of milk. Then whisk to combine. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix! Then fold in the blueberries. Divide the batter between muffin cups and then sprinkle a little sugar on top of each muffin. Bake muffins 15 to 20 minutes or until tops are no longer wet and the insert a toothpick to see if they are ready. Then transfer to a cooling rack. When they are cool enough to eat enjoy!
STEAK FAJITAS
Ingredients:
Whole Bag of Steak Fajita Mix
½ Teaspoon On Virgin Olive Oil
A Whole Lemon
Texas Pete Hot Sauce
2 Tablespoons Italian Dressing
2 Slices Cheddar Cheese Slices
Salt and Pepper
Pinch of Garlic Powder
Directions:
A bag of steak fajita mix in a skillet on medium high then add your ½ teaspoon of virgin olive oil and then add the juice of a whole lemon. Then add your Texas Pete sauce to your liking of spicy flavor that you want. Add 2 tablespoons of Italian Dressing. Add 2 slices of cheddar cheese and then a pinch of Garlic powder. Once you mix all of that together and then add salt and pepper on top of all of that for your taste.
Chocolate Poke Cake
Ingredients:
1 Chocolate Cake Mix
1-16 OZ Chocolate Fudge Frosting
2-14 OZ Caramel Ice Cream Topping
1-12 OZ Bag of Chocolate Chips
Directions:
Bake cake as directed on box, once it is done and still warm take a wooden spoon with a round handle and poke holes in the cake. Pour caramel topping over cake and let the cake cool completely. Add your chocolate fudge frosting and drizzle more caramel on top of the frosting then top with chocolate chips. Enjoy!
HAM AND CHEESE SLIDERS
Ingredients:
A 12-Count Pack of Hawaiian Sweet Rolls
¾ Pounds Sliced Deli Ham
¾ Pounds Swiss Cheese
½ Cup Unsalted Butter
1 Tablespoon Dijon Mustard
1 Tablespoon Poppy Seeds
2 Teaspoons Dried Minced Onion
2 Teaspoons Worcestershire Sauce
¼ Teaspoon Salt
¼ Teaspoon Pepper
Directions:
Preheat oven to 350 F. Then line a 9x9 inch pan with aluminum foil, and spray with cooking spray and set aside. Use a large serrated knife to slice the rolls in half so you have a slab of tops and slab of bottoms. DO NOT pull the rolls apart because you want to keep them connected. Place the bottom piece in a prepared pan and evenly layer then with about half of the ham. Evenly layer on the cheese and then layer on the remaining ham. Add the top set of rolls and set them aside. Add the mustard, poppy seeds, onions, Worcestershire sauce, salt, pepper, and wish to combine. Pour melted butter on top of the rolls and use a spatula to spread the mixture over the rolls. Cover with aluminum foil and bake covered for about 20 minutes until cheese is melted. Uncover and then let cook for 3 to 5 more minutes and then slice into individual sliders and serve while they are warm and fresh