Don’t worry, it sounded gross to me too, but as long as you like bologna, you will like it. It is a total kid-friendly recipe and my kids were the ones who made it. They were having some friends over and wanted to prepare a few snacks, this one was actually the first one that was completely gone, so I guess it’s really THAT good to kids. I did like it, but in moderation. I have no idea where we got the recipe, because my daughter actually found it online and copied it down in her cute kid handwriting, not citing the source of course. OH, and our spring form pan was in use, so we tried it with a regular cake pan and it worked out just fine, it was just a bit trickier to get out of the mold. (photos below)

Side note: We tried this a second time with ranch dressing instead of the italian dressing and with turkey and ham instead of the bologna (trying to make it a tiny bit healthier).  I actually liked it better than the original bologna cake. I figured out its a great way to make sandwiches for a party or get together. Use a square pan and don’t “ice” the outside, but “ice” each layer in between where it calls for the italian dressing instead using a ranch/cream cheese mixture (or just cream cheese). It’s really good and can be sliced thin.

Bologna Cake Appetizer Recipe

2 loaves of cheap white Bread, crusts cut off
8 Tbs. of Italian Dressing
1/2 lb. sliced bologna (we used Oscar Mayer all beef)
3/4 lb. american cheese slices (we used Kraft)
2 containers of whipped cream cheese
Ketchup (if desired)
Garnishes: Parsley, Black Olives, etc. (if desired)

Step 1. It is helpful if you use a springform cake pan, because everything holds together nicely. We did not use one the first time and found it slightly complicated to remove the entire cake at the end.

Step 2. Begin by layering the bread slices in a double layer in the bottom of the spring form cake pan. Tear or cut up some of the bread to fill in any gaps.

Step 3. Sprinkle 2 Tbs. of the Italian dressing over the two layers of bread (this is where on the modified version we added the ranch/cream cheese mixture instead).

Step 4. Next, you need to a layer using all of the bologna over the dressing and bread. Continue layering the bread again and again sprinkle with 2 Tbs. of Italian dressing.

Step 5. Next create a cheese layer using all of it over that bread layer. Use the rest of the bread to cover the cheese layer and again sprinkle 2 Tbs. of Italian dressing over the bread. Press the entire thing gently down into the pan.

Step 6. Next you make the ‘frosting’. In a large bowl, mix the rest of the dressing (2 Tbs.) with the two containers of whipped cream cheese. Remove the metal spring form pan.

Step. 7. Using a spatula, ice the cake with the whipped cream cheese the same way you would ice a cake. Transfer the cake to a serving platter or large plate.

Step 8. If you have a cake decorating kit, use any remaining cream cheese to pipe around the cake. Fill a small baggie with ketchup, seal and snip off the end. Use the ketchup to decorate the cake, write a phrase on the top or just as a side.

This really isn’t bad, and I was actually pleased. The kids absolutely loved it and garnished with black olives and did not want to use ketchup. (photos below)

I adore this easy to make dinner recipe, and my kids love it because it has such a fun name. Even the older ones think its funny that it is called Hay and Straw. Tastes great, super easy and a nice inexpensive dinner. If you are looking for more inexpensive dinner ideas, check out the Cooking section over at Frugal Changes.

Noodle and Ham Recipe or Hay and Straw Pasta Recipe

1 pkg. (16 oz.) linguine noodles
2 c. fully cooked ham, julienned
1 Tbs. butter
3 c. canned or frozen peas
1-1/2 c. shredded Parmesan cheese
1/3 c. heavy whipping cream

Cook the pasta according to the directions on the package. In large skillet, saute the ham in the butter for about 3-4 minutes. Add the peas, and heat through. Drain the pasta, and dump into a serving bowl. Toss the ham mixture with the noodles. Add the cream and the parmesan cheese. Serve. So good!

Grilled chicken is a favorite around here during grill season, but I have to find new ways to prepare it so that it isn’t always the same.  My kids love helping in the kitchen, but can’t help with the grill just yet so I let them do the preparation and this one is super easy to not only do prep wise, but serving wise as well.

Easy Grilled Chicken

4-6 chicken breasts
1 bottle of italian dressing (you can experiment with other flavors!!)
seasoning, to taste
tin foil

In a large bowl, allow the chicken to marinate in the dressing for at LEAST an hour or more. Store the bowl of chicken, covered in the refrigerator while allowing it to marinate. Once marinated, remove chicken from dressing. Using a piece of tin foil large enough to hold all chicken breasts, place it across your grill and put the chicken on the tin foil. This helps to allow the chicken to cook in the marinade and is really delicious. Cook chicken on both sides on medium heat for about 6-8 minutes. Use a meat thermometer to determine doneness. Serve on a bed of rice, mashed potatoes or noodles. Delicious. The picture above was served over mashed potatoes and decorated with some corn. Can you tell we had some fun that night? hehe

Grilling season is upon us and it is one of my favorite ways to cook! First, keeps the kitchen from getting too hot, but then the taste of meat grilled is definitely better than any way made inside. This great recipe for Grilled Sirloin steaks was given to me about a year ago from a neighbor when I found her outside grilling one day. I followed my nose and found a great recipe!

Grilled Sirloin Steak

2 Tbs. yellow mustard
1/4 tsp. pepper
4 boneless beef sirloin steaks
1/4 c. butter, softened
3 Tbs. fresh parsley, minced
1 tsp. garlic, minced
1/2 tsp. ground cumin

In a small dish, combine the mustard and the pepper and rub all over both sides of each steak. Grill, covered, over a medium heat for about 4-6 minutes per side or until the meat reaches the desired doneness. In another small bowl, combine the butter, parsley, garlic and cumin. Serve on top or with the steaks.