Full of Bologna Hot Dish Recipe



Prep Time: 20 Min

Cook Time: 30 min

Total Time: 50 min

Makes: 6


  • 1 ring Nueske Bologna, diced
  • 4 medium potatoes, sliced or diced
  • 1 can cream of celery soup
  • 2 Tbsp. onion, chopped
  • 2 Tbsp. green pepper, chopped (optional)



Mix all the ingredients together and place in casserole dish. Bake at 350° for 30 minutes or until potatoes are tender. Top with cheese and return to oven to melt cheese, about 5 minutes. Serve hot.

Double layer Pumpkin Cheesecake Recipe





2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
  • PREP
30 mins
  • COOK
40 mins
4 hrs 10 mins



  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  • Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.


Seared Pork Tenderloin with Apples and Broccoli Recipe



1 apple bourbon pork tenderloin, trimmed of fat and sliced into 1-inch pieces
2 tsp cinnamon
1 tsp nutmeg
 2 tsp ground coriander
2 Tbs. butter
2 apples (I think mine were gala?), thinly sliced
1 large shallot, thinly sliced
1/4 cup apple cider
2 heads broccoli, florets separated
coarse salt and freshly ground pepper
1 small sprig of fresh thyme


In a small bowl, combine the cinnamon, nutmeg, ground coriander and a pinch of salt and pepper. Sprinkle both sides of the sliced pork with the spice mixture.

Heat a cast iron (or large skillet) over medium high. Sear the pork for about 3 minutes on each side, until cooked through and browned all over. Remove from pan and cover to keep warm.

Back in the pan, add the butter and melt. Add the shallots and sauté until they start to soften, 2 minutes. Add the apples and broccoli to the pan, continuing to sauté until another 2 minutes. Add the apple cider and sauté two more minutes, or until everything is so glorious you need to rest. Sprinkle with salt and pepper.

Nestle the pork back in (with the accumulating juices) and cook about a minute longer, incorporating the flavors.

Serve dish garnished with fresh thyme leaves!

Credit: Bev Cooks

Chocolate Cupcake Day!!!! – Quick Double Chocolate Cupcakes Recipe





1 box devil’s food cake mix, such as Duncan Hines Moist Deluxe

1/2 cup vegetable oil

3 eggs

1 cup mini semisweet chocolate chips

2 to 3 cups White Faux Buttercream, recipe follows, colored or swirled with your favorite color

Cupcake Toppings:

Licorice whips

Crushed peppermint candies

Crushed lemon drops

Multicolored jimmies or nonpareils

Mini white and dark chocolate chips

Small chocolate candies

Colored decorating sugars

Cereals such as corn pops, fruit rings or graham cracker cereal squares

White Faux Buttercream:

3 sticks (12 ounces) unsalted butter, at room temperature

4 cups confectioners’ sugar

3 tablespoons whole milk, at room temperature

2 teaspoons vanilla extract

Food coloring, such as yellow, blue and red, or your favorite, if desired

NYC May 09 2 189


Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.

In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.

When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.

In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners’ sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.

Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).

Yield: about 8 cups, enough for at least 6 dozen cupcakes

Prep Time: 10 minutes

Ease of preparation: easy

Happy Pasta Day!!! – Loaded Chicken Carbonara





6 slices bacon, chopped

1 1/2 pounds skinless, boneless chicken breast halves

salt and ground black pepper to taste
3 cloves garlic
1 teaspoon ground black pepper
1/2 cup white wine
1 1/2 cups grated Parmesan cheese
3 large eggs
1 gallon water
1 pound spaghetti
2 cups frozen peas


  • PREP
   20 mins
  • COOK
   45 mins
  • READY IN  
1 hr 10 mins


  • Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.
  • Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
  • Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
  • Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
  • Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.

Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.

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Happy Gumbo Day!!! – Louisiana Seafood Gumbo Recipe




Olive oil, for sauteing

1 1/2 medium-sized onions, coarsely chopped

1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped

8 cloves garlic, finely chopped

1/2 green bell pepper, coarsely chopped

6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan

Roux, recipe follows

6 tomatoes, roughly chopped

Stock, recipe follows

1 pound shrimp heads reserved for stock

2 or 3 crabs, cleaned,and chopped into chunks

Lemon slices

Chopped green onions

Serving suggestion: with rice or as a soup


Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, and okra. Add the roux and mix thoroughly to pick up all the excess oil in the pot.

Next add the tomatoes and bring the mixture to a boil. When mixed, strain the stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions


1/2 cup flour

Olive oil

Combine the ingredients in a separate pan. Brown on a medium high heat until it turns light brown.


9 cups water

Shrimp heads

1 stalk celery

1/2 lemon

1 bay leaf

3 basil leaves

Creole seasoning (recommended: Dash)

Salt and freshly ground black pepper

Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour.

Yield: 6 servings

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Happy National Sausage Pizza Day!!! – Caramelized onion, sausage and basil pizza recipe by Giada de Laurentiis





Cornmeal, for dusting

3 tablespoons extra-virgin olive oil, plus extra for drizzling

1 tablespoon unsalted butter, at room temperature

2 onions (about 1 1/2 pounds), thinly sliced

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 pound spicy turkey or pork sausage, casings removed, crumbled

All-purpose flour, for dusting

1 (13 to 16-ounce) ball pizza dough

3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese

1/4 cup chopped fresh basil leaves



Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.

In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.


On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.


Brussels Sprout and Chorizo Beer Hash Recipe by Food 52


Brussels Sprout and Chorizo Beer Hash

  • 1pound Brussels sprouts (outside leaves removed)
  • 3Chorizo links, outer casing removed and crumbled (can also use dried)
  • 1cup beer (I used Great Lakes Dortmunder)
  • 4Large eggs
  • 4Medium blue or red potatoes, halved
  • 1Shallot, diced
  • 3Cloves garlic, minced
  • Olive oil
  • Salt and pepper
  1. Bring 2 medium pots of salted water to a boil. Toss your whole Brussels sprouts into one for 5 minutes. Toss your potatoes into the other for 10. Drain both.
  2. In a large sauté pan with high sides, heat olive oil over medium high heat. Add chorizo and cook for about 5 minutes. Add the garlic and shallots and cook for 3 minutes. Add a bit of salt and pepper.
  3. Trim the bottom of the Brussels sprouts and cut in half. Add your Brussels sprouts to the pan with the chorizo and cook for about 7 minutes, until they have started to brown. Note that the bottom of your pan will start to build a bit of a crust. Worry not: you will de-glaze it with the beer shortly.
  4. Peel the skin off the potatoes, and cut into 1 inch cubes. Toss into the pan after the brussels sprouts have browned. Add a little more salt and pepper to the dish. De-glaze the bottom of the pan with the beer. Let the potatoes cook for about 5 minutes, until they start to brown a little bit. Add more beer if necessary to make sure you get all the flavors off the bottom of the pan.
  5. Cook your eggs in butter with a dash of salt in a separate pan, for about 2-3 minutes, just until the egg white is no longer runny, but the yolk still is. 
  6. Serve the egg over the hash while both are still piping hot! Enjoy.

Credit: Food 52

National Noodle Day!!! – Noodle Facts – 5 Creative Cup Noodle Creations (Video)



  1. Australians consume more than 18 million kilograms of noodles every year – that’s almost one kilogram per person!
  2. In Japan, it is considered good form to loudly slurp your noodles as a way of telling your host that you are enjoying the meal.
  3. Noodles symbolise longevity in China.
  4. Noodles have been created from flour and water since 1000BC and today they are more popular than ever.
  5. Noodles are low in fat and have a very low sodium content.

Credit: Foodimentary Photo Credit: FunnyJunkSite

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Happy National Vodka Day!!! – Bloody Mary




3 cups tomato juice

3 tablespoons lemon juice

3 tablespoons lime juice

1 tablespoon prepared horseradish

1 tablespoon Worcestershire Sauce, or to taste

1 teaspoon minced garlic

3/4 teaspoon hot sauce, or to taste (recommended: Tabasco)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Premium vodka

Small jar pickled green beans

Small jar pickled okra



In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth. Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.

When ready to serve, fill each glass with ice.

Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with a pickled green bean and a pickled okra.