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postheadericon Black Bottom Cupcakes

Growing up in the 60s, 70s, and 80s, bake sales were a “thing” in the Coal Region.  One of the go-to methods to raise money for new band uniforms, the football team, the scouts, class projects, or church fundraising, they seemed to be on every corner or in the front of every local department store every Saturday morning.

One of my favorites was the Black Bottom Cupcake.  Rich, brownie-like cake inside which a sweet cream cheese and chocolate chip “dollop” rested just waiting to blend together in every bite.  Oh, if only I had a dollar for every one of these I savored…

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black bottom cupcake recipe
Black Bottom Cupcakes
Print Recipe
Servings
18 cupcakes
Servings
18 cupcakes
black bottom cupcake recipe
Black Bottom Cupcakes
Print Recipe
Servings
18 cupcakes
Servings
18 cupcakes
Ingredients
Cake Batter
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper or foil cups.
  2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
  3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
  4. Bake in preheated oven for 25 to 30 minutes.
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postheadericon Pierogie Casserole

Pierogies made the traditional way are labor intensive, but oh-so-good.  Try this “lazy pierogy” casserole and get the taste of tradition without all the work.  Great for potlucks.

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pierogie-lasagna
Pierogie Casserole
Print Recipe
Servings
12
Cook Time
45 minutes
Servings
12
Cook Time
45 minutes
pierogie-lasagna
Pierogie Casserole
Print Recipe
Servings
12
Cook Time
45 minutes
Servings
12
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Cook lasagna noodles according to package directions; drain and set aside.
  3. In a large skillet over medium-high heat, melt butter. Add salt to onions and saute 8 to 10 minutes, or until lightly browned; reserve 1/2 cup sauteed onions for topping. Add remaining onions, pepper, and cheese to mashed potatoes; mix well.
  4. Place 3 noodles on bottom of prepared baking dish. Spread 1/3 of potato mixture over noodles. Repeat layers until a total of 4 layers of noodles and 3 layers of potato mixture have been placed (end with a layer of noodles on top). Top with remaining sauteed onions.
  5. Cover with aluminum foil and bake 25 to 30 minutes, or until heated through.
Recipe Notes

Freezer-friendly version: Follow recipe above except for baking. Cover with a few layers of foil (to prevent freezer burn) and freeze. When ready to eat, place frozen entree in refrigerator to thaw for 24 hours in advance. Once thawed, cook at regular time and temperature

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postheadericon Hot Bologna

Growing up in the coal region, hot bologna was a staple.   You can make this local treat at home quite easily.

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hot bolohna
Homemade Hot Bologna
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hot bolohna
Homemade Hot Bologna
Print Recipe
Ingredients
Servings:
Instructions
  1. Slice ring of bologna in desired size chunks or slice pieces lengthwise. Place in large glass bowl or jar.
  2. Add crushed red pepper and salt.
  3. Pour white vinegar and water over the bologna.
  4. Shake or stir well to mix. Refrigerate. Allow to stand a minimum of two days before serving.
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