Saturday, November 14, 2015

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You cooked for three days, and the big day is here. Everyone is seated around the table, the blessing has be given and now it's time to eat and in 20 minutes it's over.
Now it's time to put those leftovers to good use so you won't have to cook for maybe 3 days.

The Old Guy.

Thanksgiving Leftover Croquettes

. The croquettes freeze well, then just pop them in the microwave for a quick meal or snack. :)


  • 2 -3 cups cooked turkey, chopped up (leftovers)
  • 2 cups prepared stuffing (leftovers)
  • 2 eggs, slightly beaten
  • flour, for dredging
  • breadcrumbs, for dredging
  • 3 tablespoons vegetable oil, for frying (may need more or less)
  • Sauce if not using leftover gravy

  • 1 (12 ounce) can condensed cream of chicken soup (1 can)
  • 12 cup 2% low-fat milk


  1. Mix the turkey, stuffing, and eggs well. Refrigerate 3 hours minimum.
  2. Create a 'log' shape from about 3/4 cup of mixture. Then gently drop onto the counter to flatten the bottom. (about 3" high, 2" in diameter).
  3. Roll the croquettes in flour, then bread crumbs. Fry in oil in deep skillet over medium heat, turning occasionally, until golden brown on all sides and bottom, about 10-15 minutes. Keep warm in 200 degree Fahrenheit oven.
  4. Sauce: (or you can use leftover gravy) Meanwhile, mix the can of soup with the half cup milk in a saucepan. Cook, stirring constantly, until warmed and creamy.
  5. Pour over croquettes or serve sauce on the side. Traditionally served atop mashed potatoes for a wonderful presentation.

Thanksgiving Leftover Extraordinaire!

AKA: "The Pilgrim Hoagie" Adjust amounts to your liking and enjoy. :)


  • 1 hoagie roll
  • 2 tablespoons cranberry sauce
  • 6 ounces cooked turkey, leftovers warmed and sliced
  • 14 cup prepared stuffing, leftovers warmed
  • 3 tablespoons turkey gravy, warmed


  1. Spread cranberry sauce on bottom of hoagie roll.
  2. Place turkey over that, then stuffing, then gravy.
  3. Eat with plenty of napkins!

Thanksgiving Leftover Turkey Divan

I make this every November using some of the leftover turkey from Thanksgiving! It's as traditional as the roasted bird & mashed potatoes!



  1. Preheat oven to 350; grease a 13x9 pan.
  2. Peel broccoli stems, cut into bite-size morsels; cut tops into bite-size pieces also.
  3. In a medium saucepan with about a half-inch of water, steam-parboil broccoli in boiling water--just until broccoli is barely BRIGHT green; drain well, then pour into prepared pan.
  4. Arrange the cut-up turkey (or chicken) over the broccoli.
  5. In a small bowl, combine soup, mayo and oregano; spoon over turkey.
  6. Sprinkle cheese over the pan.
  7. Bake for 45 minutes and cheese is bubbly.

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I'm not sure where I found this brining method, but it is a good one and I use it every year.

I hope you have a very Happy thanksgiving.
The Old Guy

Once you try brining a turkey,  or any other poultry you will never go back to your old method of roasting again. Happy Thanksgiving.

How to Brine a Turkey

A simple brine can take your turkey from standard to spectacular.

The best way to create a moist and tender turkey is by using a brine. Soaking your turkey in a salt-and-water solution for several hours helps the meat hold moisture while cooking. You'll get a juicy turkey every time.
Not prepping a big feast? Brining works great on whole chickens too.
Step 1

Gather the Ingredients

What you'll need: 1/2 cup of salt, 1/2 cup of brown sugar, three teaspoons of peppercorns, two oranges, three teaspoons of dried thyme, three teaspoons of dried basil, 1 1/2 gallons of water and, of course, your turkey.

Step 2

Prepare the Brine

Combine all the ingredients except your turkey in a large stockpot and bring the mixture to a boil over high heat. Turn down the heat and simmer for 15 to 20 minutes. Remove the brine from the heat and allow it to cool.
Don't brine turkeys labeled kosher or prebasted. They've already been seasoned with a salt solution, and brining them again may make your turkey too salty.
Step 3

Rinse & Let the Turkey Rest

If previously frozen, make sure your turkey is completely thawed. Remove the giblets from the cavity and rinse the inside and outside of the turkey in cold water. Pat the turkey dry with paper towels and the submerge it in the brine. Use a container that's large enough to hold the turkey but small enough for your fridge. Or place the turkey and brine in a brining bag, making sure to squeezing out excess air.

Refrigerate your brining turkey for at least 8 hours and up to 24 hours. When it's done, remove the turkey from the brine, rinse and pat it dry with paper towels and now it's ready to roast.

Thursday, September 17, 2015

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Morning Glory Muffins

 These rich muffins will remind you of carrot cake.



  1. Preheat oven to 350 degrees F.
  2. Combine in a large bowl flour, sugar, baking soda, salt, and cinnamon.
  3. In separate bowl mix oil, eggs and vanilla.
  4. Stir wet ingredients into dry until just moistened.
  5. Fold in the apples, carrots, raisins, coconut and nuts (if desired).
  6. Fill greased or paper lined muffin cups 2/3 full.
  7. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
  8. Makes 12 muffins.
The Old Guy
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From Chili to Stroganoff, it takes just an hour — or less — to prepare these hearty meals made with ground beef.

Simple Cincinnati Chili

This is a simple recipe without a long list of ingredients, but it produces a rich, satisfying chili. I love this chili better than regular chili!!!



  1. Cook ground beef in large saucepan until no longer pink; drain.
  2. Add chili seasoning, cinnamon, beans and tomato sauce.
  3. Add water to bring to correct consistency.
  4. Bring to a boil.
  5. Reduce heat and simmer 10 minutes.
  6. Serve over spaghetti, topped with cheddar and onions.

Hamburger Stroganoff



  1. Brown beef in large skillet.
  2. Add onions and cook until onions are translucent.
  3. Drain grease.
  4. Stir in condensed soup, then garlic powder, salt, and pepper.
  5. Allow to simmer until all other parts of meal are prepared.
  6. Minutes before it's time to serve, stir in the sour cream completely and heat through.
  7. Serve over egg noodles.

Salisbury Steak

This is the perfect dinner for 2.  Double the recipe if you choose to feed 4.



  1. In a bowl, whisk the egg and milk.
  2. Add bread crumbs, 1 tablespoon gravy mix and onion.
  3. Crumble beef over mixture and mix well.
  4. Shape into two patties, about 3/4 inches thick.
  5. Broil 3-4 inches from the heat for 6-7 minutes on each side or until meat is no longer pink and a meat thermometer reads 160°.
  6. Place the remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve over patties.
The Old Guy

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Here are two recipes to use up all that Zucchini you have in your garden and the zucchini your neighbors may have left on your doorstep.

Zucchini Casserole I

Another way to use Zucchini.Tastes like a quiche,



  1. Mix all ingredients and pour into greased 9X13 pan.
  2. Bake at 350 degrees for 30 minutes

Zucchini Casserole II

A Recipe that I have been making for a long time and still going strong.


  • 4 cups zucchini (peeled and cut into 1//2 inch pieces)
  • 34 cup shredded carrot
  • 12 cup chopped onion
  • 2 14 cups Pepperidge farm seasoned stuffing mix or your favorite brand
  • 12 cup sour cream
  • 1 (14 ounce) can soup (cream of chicken or cream of celery) undiluted


  1. Boil zucchini until tender (drain) or Roast it or Steam it.
  2. melt 4 table butter in sauce pan cook the carrots and onions till tender.
  3. Remove from heat stir in 1 1/2 cup stuffing mix, soup and sour cream.
  4. Gently stir in zucchini
  5. Place in 1 1/2 quart baking dish.
  6. Sprinkle remaining stuffing over top.
  7. Bake at 350 F for 45 minute.

Thursday, April 23, 2015

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Summer Picnic Pasta Salad

This delicious sweet and tangy pasta salad is just bursting with color. It's made with very little mayo, which makes it good for outdoor gatherings. Feel free to substitute 1 cup of any vegetable that you prefer (mushrooms, cucumbers, zucchini, or tomatoes all work well too)


  1. Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
  2. Cook pasta until al dente.
  3. Rinse with cold water and drain.
  4. Toss pasta with chopped vegetables.
  5. Mix first 5 ingredients of dressing, and slowly whisk in oil.
  6. Season with salt and pepper to taste.
  7. Toss dressing with pasta and vegetables.
  8. Chill until ready to serve.
The Old Guy

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Cauliflower is a very good source of fiber. It is an excellent source of Vitamin C, a very good source of Vitamin K and folate, and a good source of Vitamin B6 and potassium.

In addition, cauliflower is one of the cruciferous vegetables, which have been shown to have anti-cancer properties. It also has a fairly high level of antioxidant phytonutrients on a per-calorie basis.

And besides all of the above, it tastes good!!

Smoky Cauliflower

Smoky Cauliflower Recipe


  • 1 large head cauliflower, broken into 1-inch florets (about 9 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh parsley


  • 1. Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450° for 10 minutes.
  • 2. Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley. Yield: 8 servings.
  •  Enjoy.
  • The Old Guy

Monday, April 20, 2015

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 My favorite cake recipes are old vintage cakes that I grew up with back in the day.   I love poke cakes! They are always so moist and yummy.

Red Velvet Cheese Cake Poke Cake

Red Velvet cheesecake poke cake

This 5 ingredient dessert will be fairly simple to make and it will definitely score you some cool points from whoever is lucky enough to get a slice!
Cheesecake infused red velvet poke cake
  • 1 box red velvet cake mix (along with ingredients to make cake)
  • 2 (3.4oz) boxes of Cheesecake flavored instant pudding
  • 4c milk
  • 1 (8oz) tub whipped topping (thawed)
  • Mini semi-sweet chocolate chips to sprinkle on top
  1. Make the red velvet cake as directed on the cake mix box in a 9x13 dish
  2. After baking, let stand for a couple moments to cool
  3. Take the handle end of a wooden spoon and poke holes all over the cake, making sure to poke straight down to the bottom
  4. Next you want to make the pudding. Whisk dry pudding mixes with milk until smooth
  5. Now pour the pudding all over the cake, make sure to get plenty in all those holes
  6. Spread pudding out with a spoon or spatula, again concentrate on getting more pudding in the holes
  7. Chill cake for 2 hours in the fridge
  8. Once completely cooled and set, spread on the whipped topping and top with mini chocolate chips.
The Old Guy
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This week I would like to have you experience the wonderful tastes of Poland with two of my favorite Polish foods, Dill Pickle Soup and Stuffed Cabbage

There is a restaurant in Hamtramack Michigan calked 'The Polish Village".  They make a wonderful Dill Pickle Soup.  This recipe really comes close.  Enjoy.

Dill Pickle Soup serve with a rustic bread for a delicious meal

Dill Pickle Soup

 Serves: Serves 6-8


  • 5-1/2 cups chicken broth
  • 1-3/4 pounds russet potatoes, peeled and quartered
  • 2 cups chopped carrots (smaller dice)
  • 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup sour cream
  • 1/4 cup water
  • 2 cups dill pickle juice*
  • 1-1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoon table salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon cayenne pepper

Garnish (optional)

  • sliced dill pickles
  • fresh dill
  • black pepper


  • In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to simmer.
  • In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form but between the whisking and boiling all will disappear. Don't panic.)
  • Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
  • *All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.
Stuffed Cabbage

Stuffed Cabbage


3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins  (optional)
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
For the filling:
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Meanwhile, bring a large pot of water to a boil.

Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

Preheat the oven to 350 degrees F.

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you have placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

The Old Guy
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Pasta is one of my favorite foods.  The recipe below will satisfy your pasta fix and the bread dipping sauce and a salad will make for a complete dinner and will have your family saying "Grazie Madre" (thank you mother)


Crock-Pot Cheesy Chicken Spaghetti

If you love creamy, spicy pasta dishes, this Crock-Pot version of Cheesy Chicken Spaghetti will blow your mind. Cook the sauce for a few hours and then toss with pasta when you're ready to serve!


1/2 cup diced yellow onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chiles
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
2 chicken breasts {about 1 lb.}
1 can cream of mushroom soup
3/4-1 lb. cooked spaghetti
3 cups grated cheddar cheese
a few splashes chicken stock {optional}


Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.
**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crock pot and cook according to directions listed above.

The Old Guy
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Mom's Shell Macaroni and Cheese

This is the ultimate comfort food to me .Mom's extra cheesy recipe for Macaroni Shells and Cheese!


  1. Cook macaroni 10 minutes in boiling salted water.
  2. Coat microwave safe casserole dish with melted butter.
  3. Put cheese cubes, milk, and pepper in butter-coated, 2-quart casserole dish and microwave six minutes on medium power or until cheese is melted. Stir until it creates cheese sauce.
  4. Add cooked macaroni to the cheese sauce. Stir until all macaroni shells are coated with cheese sauce.
  5. Slice cheddar cheese into approximately 3/8" slices and insert slices into macaroni and cheese sauce mixture.
  6. Bake at 350 degrees for 35 minutes or until browned.

The Old Guy

Wednesday, December 4, 2013

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Christmas Morning Casserole

Waking up to a breakfast that is ready to eat on Christmas morning is a Christmas bonus.  Saves a ton of time and you will be ready to open gifts with the family.
Merry Christmas to all from the Old Guy.

Another Facebook recipe.  Thanks to the original person wh0 created and posted this recipe.

!!! Christmas morning ~ LOVE this kind of breakfast! ~ !!!

Breakfast casserole in the crock pot! Cooks while you sleep!

1  (26 ounce bag)  frozen shredded hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 (16 oz.) roll sausage, maple, sage or regular sausage.
Salt and pepper to taste
 1 (16 oz. bag) shredded cheddar cheese

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Sprinkle in the ground mustard.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Add the cheese

10. Mix it up well.

11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
diced green onions
The Old Guy
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Cabbage Latkes (Pancakes)

Tomorrow is the last day of Chanukah, but it's not too late to try a cabbage latka. It is a tasy change from the traditional potato latke.


How bad could these be?? Yummmmm

Cabbage Latkes

1 small Savoy cabbage
1/3 cup flour
1 tsp pepper
2 eggs
2 tsp salt
oil for frying
1. Bring a pot of water to a boil over high heat. Meanwhile, chop cabbage and discard the core.
2. Add 1 tbsp salt and chopped cabbage to boiling water. Decrease heat and simmer for 30-35 minutes, until tender.
3. Drain cabbage and place in a bowl. Using a potato masher, mash the cabbage.
4. Season with remaining salt and pepper. Add eggs and flour, and mix until evenly incorporated.
5. Heat oil in a pan over medium heat. Using either a tablespoon or your hands, carefully place latkes in hot oil. Be sure not to crowd the pan.
6. Cook until golden brown, about 2-3 mins per side, flip and repeat. Serve hot.

The Old Guy

Friday, November 29, 2013

Wednesday, November 27, 2013

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Turkey and Stuffing Casserole

thanksgiving dinner

This is another Facebook recipe that will come in handy on Friday or Saturday to use up your leftovers (if there are any).
Then it is back to Pizza on Monday.

Turkey and Stuffing Casserole

  • 6 oz. bacon
  • ½ bunch celery
  • 2 medium apples
  • 1 medium yellow onion
  • ½ tsp minced garlic
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • as needed salt & pepper
  • 1 large loaf french bread
  • 1 tsp chicken base
  • ½ bunch fresh parsley
  • 2 Tbsp olive oil
  • 6 lbs. bone-in turkey pieces
  1. Cut the bacon into small pieces by cutting across the strips. Cook bacon in a large pot until crispy. While the bacon is cooking, wash and cut the celery, onion, and apples into a dice.
  2. Add the onion, apples, celery, and garlic to the cooked bacon. Saute just until slightly softened (about five minutes). Turn off the heat and add the thyme, sage, freshly cracked pepper, and salt to taste.
  3. Preheat the oven to 350 degrees. If your bread is fresh, slice it and place it in the oven as it heats up to dry it out. Or, buy the bread a couple of days ahead of time and allow it to dry out or get stale on your counter top. Once the bread is dry, cut it into small cubes. Also wash and roughly chop the parsley. Add the cubed bread and parsley to the cooked vegetables and bacon. Stir until everything is well mixed.
  4. Mix one teaspoon of chicken base with one cup of hot water. Pour this over the bread mixture and stir until everything is well coated. Transfer the stuffing mixture to a large 9×11 inch glass casserole dish.
  5. Unwrap the turkey pieces and rub the skin with olive oil. Sprinkle generously with salt and freshly cracked pepper. Arrange the turkey pieces over the stuffing in the casserole dish. Place the whole dish in the oven and let roast, uncovered, for one and a half hours. The turkey skin should be brown and crispy and the stuffing should be bubbling around the edges. Allow the casserole to rest for about 10 minutes before serving. This will allow the stuffing to soak up some of the moisture and solidify, as well as the turkey juices to redistribute within the meat.
The Old Guy
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Pumpkin Spice dump Cake

Found this recipe on Facebook.  Made it today.  Give it a try.  I think you will like it, and visit the "Southern Soul" web page.

Pumpkin Spice Dump Cake
2 cans pumpkin - 15 oz.
1 cup sugar
1 can evaporated milk - 16 oz.
3 eggs
3 teaspoon pumpkin pie spices
1/2 teaspoon salt
1 box spice cake mix
3/4 cup butter, melted
  • Preheat oven to 350 degrees.
  • Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. 
  • Beat well. 
  • Pour into greased and floured 9 x 13 inch glass pan.
  • Sprinkle cake mix over pumpkin.
  • Pour melted butter over all.
  • Bake for 50 to 60 minutes until knife inserted in center comes out clean. 
  • Enjoy
  • The Old Guy and Happy Thanksgivikah.

Tuesday, November 12, 2013

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Pecan Pie Cobbler

Here's a twist on a favorite Thanksgiving dessert.It's easy and a great addition to your Thanksgiving Day or Christmas dessert selections

Pecan Pie Cobbler
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
... 2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

The Old Guy
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Old Fashioned Custard Pie

Old Fashioned Custard Pie

1 unbaked pie shell ( I prefer Pillsbury ready made crust)
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract

Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve. 

The Old Guy
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An image of a sweet potato on a white backgrou...
 . (Photo credit: Wikipedia)

Rice Krispie Sweet Potato Casserole

Every year about this time I post the Rice Krispie Sweet Potato Casserole recipe.  Thanksgiving, Chanukah and Christmas are just around the corner so you should copy of bookmark this recipe.  It will become a staple at your Holiday table and is a staple at mine.

Rice Krispie Sweet Potato Casserole

3 cups mashed, cooked sweet potatoes, or 1 large can and 1 small can store bought sweet potatoes, drained, to equal 3 cups.
1 cup granulated sugar
1/2 cup melted butter
2 eggs, well beaten
1 teaspoon vanilla
1/3 cup milk
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Combine all ingredients and spoon into a greased casserole dish.

2 cups Rice Krispies
1 cup chopped pecans
1-cup brown sugar
1 stick butter, melted

Combine all ingredients and spoon over casserole, and pack down slightly.
Bake for 20 minutes in a preheated 400-degree oven. Topping will be browned.

The Old Guy

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Saturday, October 26, 2013

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Cabbage and Noodles with Bacon

My family came to the United States from Hungary to escape the Nazis.  My grandfather owned a shoe factory near Budapest.  When the invasion came, Grandpa left everything behind and took his family to Detroit where he opened a shoe repair shop.
My Grandmother Fani brought with her the recipes for the food I have come to love.  I changed her basic recipe that did not have bacon or onion in it to fit my taste.

Cabbage & Noodles with Bacon

1 head of cabbage, chopped
1 pound of bacon*
1 large onion, chopped
2-3 large handfuls of egg noodles*
salt and Black pepper to taste
i also add some garlic powder and red pepper flakes to flavor mine

In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on paper towels, then break into bite-sized pieces. (Warning: there’s a chance that you could end up snacking on the bacon bits while you’re finishing dinner. It’s been known to happen here.)

Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside.

Drain some of the bacon fat from the pan, reserving enough to cook the onions. Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. Add the cabbage to the skillet and cook until tender, stirring occasionally. When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. Season with pepper. Serve immediately.
You could omit the bacon and add sliced Polish Sausage.  Add a Salad and some Crusty bread for a complete meal
The Old Guy

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Mexican Pizza

Eat you heart out Taco Bell.  This Mexican pizza as more stuff and really tastes good too.


This only makes 1 tortilla size pizza so if you are making for several, be sure to double or triple your recipe!

Approx 1/2 pound ground beef or ground turkey
1/2 Tablespoon taco seasoning
1/4-1/2 cup re fried beans
1/4-1/2 cup salsa ( jarred or homemade)
1/4-1/2 cup shredded cheddar cheese (or your desired flavor)
2- 4 inch flour tortillas
your choice of toppings, ex: tomatoes, green onions, olives

Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.

The Old Guy
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Bite Size Carmel Apples

Bite-size Caramel Apples ~ WOW! You don't have to eat the whole apple anymore!! Kids will love this!

1 bag (11 oz.) KRAFT Caramel Bits
2 Tbsp. water

Make apple rounds with melon baller.

INSERT one candy stick into each apple round. Cover plate with waxed paper; spray with cooking spray. Set aside.
PLACE caramel bits in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel bits are completely melted, stirring constantly.

DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator

The Old Guy
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Pizza Balls

Looking for a quick idea for dinner? The kids will LOVE IT and love helping to make it!



3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterrey Jack or Cheddar)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce


Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with Parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 minutes  Serve with warm Pizza Sauce

Monday, October 21, 2013

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Things to Make your Life Easier

The following fits the category of "Why didn't I think of that?"

The Old Guy



Wednesday, October 9, 2013

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Red Lobster (copycat) Cheese Biscuit Loaf

I have seen "copycat" recipes for Red Lobster Cheese Biscuits, but have never seen a Cheese Biscuit Loaf.


This is Red Lobster's Cheese Biscuit recipe done in a loaf pan.

3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

The Old Guy
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Onion Rings and Onion Patties

Onion Rings

2 large onions
1 cup flour
1/2 cup bread crumbs
1/2 cup panko bread crumbs
2 eggs
salt and pepper to taste
Oil for frying

Slice onions 3/4 inch thick and place in a bowl. Cover with milk and set aside.

Place flour in a shallow bowl and season with salt and pepper.

Combine both bread crumbs in a separate shallow bowl and season with salt and pepper.

Beat eggs in a small bowl.

Dredge onions rings in flour then egg then bread crumbs.

Fry in a large skillet until golden brown on both sides.

Drain on paper towels and keep in a warm oven.

Onion Patties

Onion Patties taste like onion rings, and are easier to make.  They look just like potato pancakes when you fry them and taste terrific. I found this recipe in an Amish Cookbook.

¾ cup flour
1-tablespoon sugar
1-tablespoon corn meal
2 teaspoons baking powder
1-teaspoon salt
2/3-cup milk
2-½ cups finely chopped onion

Mix dry ingredients together, and then add milk. Batter should be fairly thick. Add onions. Mix thoroughly. Drop by spoonfuls into hot oil. Flatten and brown on both sides.
Tastes just like fried onion rings and makes a great side dish with grilled steak.

The Old Guy
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Orange Candle

Just a quick post with a really good idea.


Just take an orange/lemon/grapefruit, cut in half, eat the middle portion, leave the center core-like stem intact. Pour a kitchen oil (veg oil,olive oil, etc) into orange just below the top of the stem. Light stem. It will burn for hours and smell amazing.

The Old Guy

Saturday, September 28, 2013

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How to made symbols with your keyboard

This does not have anything to do with cooking  but I found it interesting that my 13 year old Grandson found it and posted it in Facebook. I hope you enjoy it.

The Old

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One Pot Goulash

In an earlier post, I had a recipe for One Pot Spaghetti, this One Pot Goulash is the same only different. (Haha).
But seriously, check out the website  Good stuff.

One Pot Goulash

Yield: 8-10 servings
2 lb. ground beef
1 large onion, chopped
1 green pepper, seeded and chopped
8 oz. fresh mushrooms, sliced
4 cloves of garlic, minced
3 cups water
1 can (29 oz.) tomato sauce
1 can (28 oz.) diced tomatoes, undrained
1 tbsp. Italian seasoning
1 tsp. paprika
1 tsp. sugar
1 tsp. crushed red pepper flakes
1-2 tbsp. Worcestershire sauce
Salt and pepper, to taste
2½ cups uncooked elbow macaroni

In a 5 qt. pan, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and mushrooms. Cook until tender, about 3-5 minutes. Drain if desired. Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.

The Old Guy

Wednesday, September 25, 2013

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Sweet Baby Ray's Slow Cooker Chicken

This one is a keeper.

Sweet Baby Ray's Slow Cooker  Chicken

4-6 chicken breasts
1 (18 ounce) bottle Sweet Baby Ray's BBQ Sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder

Combine all ingredients.

Place chicken breasts in slow cooker

Pour sauce mixture over chicken
Cook on low 4-6 hours

The Old guy

Thursday, September 19, 2013

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Chicken Piccata Skillet

This recipe comes from a blog that I really love.  The recipes are simple, inexpensive and taste like "home".  Check it out.

Chicken Piccata Skillet

  • 12 oz cooked, chopped chicken (half a rotisserie chicken)
  • 2 cups chicken broth
  • 1 Tbsp dried minced onion
  • 2-3 garlic cloves, minced
  • 1/3 cup heavy cream
  • 1/2 cup lemon juice
  • 8 oz pasta
  • 3-4 Tbsp capers, drained and rinsed
  • 1/4 cup Parmesan cheese

In 12-inch skillet, combine chicken, pasta, onion, garlic, heavy cream, lemon juice and pasta. Bring to boil. Cover and reduce heat. 

Simmer for 15-18 minutes, until pasta is tender. Stir in capers and Parmesan cheese. Cook over low heat about 5 minutes. 

Enjoy this and the web site above
 The Old Guy