Rachel Adams

Ahh good ole bologna, and if your like me the old Oscar-Myer brand theme song popped right into your head. I personally like Mortadela which is the Italian version of bologna and it's super yummy, not as salty and I can even get it with garlic in it! So lets see them bologna sandwiches!

Bologna Hash Brown Casserole

8 oz. piece of bologna, cut into 1/2
inch slices and quartered
1 lb. hash browns, thawed
1/4 cup melted butter or margarine
1 cup shredded cheddar cheese
1 cup sour cream
1/2 cup cream of chicken soup
salt and pepper

Put into an greased 8 x 8 inch pan. Top with combination of:
3/4 cup crushed corn flakes or cracker crumbs
1/8 cup melted butter or margarine. 

Can be mixed ahead and baked later. Bake 50 minutes at (350F).

Rachel Adams
I will warn you they are addictive!

So I had a Keurig party thanks to Houseparty.com and I made these for my guest. They are super moist and super yummy as well. I will say this, this recipe is not good for the jumbo muffins at all. Unless you want to bake them for an hour (which they were still moist) you could try it.

For the Muffins:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tsp pumpkin pie spice
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin puree
2 large eggs or egg beaters
1 teaspoon vanilla extract

For the Brown Sugar Cinnamon Filling:

1 cup light brown sugar
1/2 teaspoon cinnamon

For the Streusel Topping:

1 1/4 cup old fashioned oats
1/2 cup chopped pecans
1 tablespoon all purpose flour
1/3 cup light brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks
 Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray; set aside. To make the brown sugar cinnamon filling, in a small bowl, combine the brown sugar and cinnamon; set aside.
In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice; set aside.
In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined. Add the flour mixture, stirring gently, until the ingredients are just combined. DO NOT OVERMIX!
Fill each muffin cup halfway with batter. Sprinkle the brown sugar cinnamon filling over each muffin cup. Top the muffins with remaining batter so the filling is covered.
For the streusel topping: in a small bowl mix together the oats, pecans, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly. Top each muffin with streusel topping.
Bake until muffin tops are just firm and toothpick inserted into the center comes out clean, about 18 to 22 minutes. Remove pans from oven and cool on a wire rack.

Rachel Adams

Comfort food is best utilized during cold months or when one is sad or depressed. What is it about certain foods that we have to have during certain times of the year or when the mood hits?

Is it a sense of wanting mommy or a natural way to medicate the mood/funk that we are when it rains or something bothers us. If you read the article written by Anneli Rufus; she states that certain foods release chemicals that the brain triggers when comfort foods come into play. Such as serotonin, oxycotin, and more. They each cause a reaction in the brain that we associate with familiar smells and memories.

We seek comfort foods to fill or fix a void that has happened and to be honest I'm a strict lover of comfort food. We all have that one dish that takes back to when we were children and the world was simpler and grand. For me the smell of my granny's sinfully delicious pound cake always lulls me back.

The super moist taste of butter and vanilla rolled into one simple pound cake that even when I make it I think of her and the times we spent in the kitchen making the same pound cake. I have the pleasure to give that delight to my son to share in new memories being made over the same recipe.
Rachel Adams

Well after a surgery and another move I'm back to celebrate food. Today we celebrate the wonderful incredible edible egg. Just think eggs are in almost everything we eat. It's that key ingredient to helps our cakes and breads, yummy as an omelet and the ways to make eggs are just as diverse. 

So here is a simple recipe that I think my own 6 year old could make. I think I might make this for us tomorrow. As always I will have many links for you to add to your cooking arsenal!

Mexican Coffee Cup Scramble
1/2 C. Frozen shredded hash browns
1 Egg
1 Tbsp. water
Salsa of your choice
Shredded Mexican cheese or your fave


Coat a 12oz. coffee mug with cooking spray. Add hash browns. Microwave high for 1 min. Add egg and water beat until well blended ( you can also do this in another small dish such as a medium sized ramekin). Microwave for 30 seconds; stir. Microwave till egg is set another 15-30 seconds. Top with salsa and cheese.

*Please note that each microwave is different and that when cooking with eggs it's smart to keep an eye on it while cooking.*