Bologna Casserole

2 diced cups garlic bologna
1 cup chopped celery
1/4 cup chopped olives
4 hard boiled eggs, diced
1/4 cup chopped white onion
1 tablespoon yellow mustard
dash black pepper
3/4 cup low-fat mayo
1 cup crushed Pringles (regular flavor)

Mix all ingredients except potato chips well. Place in by 8″ round baking dish, Sprinkle with chips. Bake at 400 for 20-25 minutes.

S’mores Dip (from

Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes


1 bag milk chocolate chips
1 bag large marshmallows
graham crackers, cookies and fruit for serving.


Preheat the oven to 350 degrees F.
Pour the chocolate chips into an 8 or 9 inch skillet.
Bake for 3-4 minutes or until chocolate is melted.
Arrange the marshmallows over the top of the chocolate chips.
Bake for 2-3 minutes or marshmallows are browned.
Serve immediately with graham crackers, cookies and fruit for dipping.

Frozen S’mores (from:

Prep Time20 mins
Freezing Time6 hrs
Servings: 15


1 box instant chocolate pudding 6 serving size
2.5 cups cold milk
15 graham crackers
7 oz marshmallow creme
4 oz cream cheese softened
8 oz frozen whipped topping thawed


Line a 9×13 pan with foil or parchment paper, allowing paper to overhang pan.
In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9×13 pan and spread into an even layer.
Chill pudding layer while you mix up the marshmallow layer.
In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipped topping.
Spread marshmallow layer over chocolate layer. Cover with foil.
Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9×13 pan and place on a cutting board.
Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.
Sandwich layers in between two graham crackers.
Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while. After they’ve been frozen, allow them to rest at room temperature about 10 minutes before eating for the best texture.

Cheddar S’mores (from:


8 graham crackers, halved (to make 16 squares)
8 (¾-ounce) Cabot Seriously Sharp Cheddar or 1 (8-ounce) bar Cabot Sharp Cheddar or Cabot Sharp Cheddar Cracker Cut Slices (cheese should be smaller than cracker on all sides)
1 Divine Chocolate Bar (your choice of flavor), broken into 8 pieces


PREHEAT oven to 350°F. (Or use the campfire!)

PLACE eight graham cracker squares on baking sheet; top each with segment of chocolate followed by piece of cheese and marshmallow. Top with remaining graham cracker squares.

BAKE for about 4 minutes or just until cheese and chocolate start to melt.

REMOVE from oven and press down gently on each s’more. Serve warm, or let cool to serve later at room temperature.

Spaghetti Salad

16 oz. spaghetti cooked and drained
Mix 3/4 cup mayo, 1/4 cup soy sauce, 1/2 teaspoon garlic salt, 1 teaspoon mustard, 1/4 teaspoon pepper, 1 teaspoon salt.
Mix it all with spaghetti.
Add package of frozen peas, and 1/2 cup each of celery, onion, and green pepper (chopped). 1 can of water chestnuts (drained and chopped), 4 ounce can of mushrooms (drained and chopped), green and black olives as desired.
Mix and refrigerate.

Impossibly Easy Cheeseburger Pie (from:

Impossibly Easy Cheeseburger Pie
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs

1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3 In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4 Bake about 25 minutes or until knife inserted in center comes out clean.

Quick Pickled Cucumber Recipe (from:

Prep Time 40 mins
Rest in refrigerator 1 d
Course Condiment
Cuisine Mediterranean
Servings 16 Servings
Calories 35.3 kcal

3 cups vinegar distilled white vinegar or white wine vinegar will work
2 1/4 cup cold water
2 1/2 tablespoons kosher salt
3 tablespoon mustard seed
3 tablespoon coriander seed
3 tablespoon peppercorn
1 1/4 lb Persian cucumbers or English cucumbers sliced into 1/2-inch rounds
4 green onions trimmed and chopped (both white and green parts)
3 Jalapeno peppers sliced into rounds (remove seeds for less heat)
6 garlic cloves minced
Few sprigs of fresh dill to your liking
2 bay leaves


Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, and peppercorn. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.