Tortilla Apple Dessert

More Cinco de Mayo stuff.  This dessert is really fantastic.

Tortilla Apple Dessert

(21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water


Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden.
Serve with vanilla ice cream

Enjoy
The Old Guy

Meatloaf (Photo credit: Wikipedia)

Mexican Meatloaf

In honor of Cinco de Mayo, here is my version of a Mexican Meatloaf.

Mexican Meatloaf 

3 tablespoons onion, chopped

2 tablespoons vegetable oil

2-1/2 cups tomatoes, cooked or canned

1-cup cornmeal

1-pound ground beef

¾ cups whole kernel corn, cooked or canned

2 large eggs, beaten

2 teaspoons salt

1-teaspoon paprika

1-teaspoon chili powder

Fry onion in vegetable oil until lightly browned. Add tomatoes and bring to a boil. Add cornmeal very slowly and cook and stir 10 minutes. Add remaining ingredients and blend lightly. Turn mixture into a greased 9 inch x 13 inch x 5 inch load pan. Bake in a preheated 350-degree oven for 45 minutes.

Let cool slightly and serve with your favorite Salsa.

Muy Deliciouso 

Enjoy

The Old Guy

Angel Food Cake (Photo credit: toadstool ring)

Angel Food Dessert

A box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it’s all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 for 30 minutes.

Enjoy

The Old Guy

Cleaning Fruit

 
Cleaning fruit - Fill sink with water, add 1 Cup of Vinegar, and Stir. Add all fruit, and Soak for 10 minutes. Water will be dirty, and fruit will sparkle with no wax, or dirty film. Great for Berries too, as it keeps them from molding. Do this with strawberries, and they last for weeks!

Enjoy

The Old Guy

Marshmallow Whipped Cheesecake

 

Marshmallow Whipped Cheesecake

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)

Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.

Filling:
10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese
12-oz. Container of fat-free Cool Whip

Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.

Enjoy
The Old Guy

Chicken Vegetable Bake

"

This was SO good!!" 4-6 raw chicken breasts, new potatoes, green beans (fresh or canned-really any green veggie would work. Broccoli is good, too). Arrange in 9x13 dish. Sprinkle with a packet of Italian dressing mix* and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 houror until potatoes are done and chicken juices run clear.
* I was out of Italian dressing mix, so I used Caesar dressing mix.It worked just fine and tasted really good. I added a little chicken broth too.

Enjoy.
The Old Guy

Pepper Jack Meat Loaf

Pepper Jack Meat Loaf

1 pound ground beef, turkey or chicken
1 cup celery, diced
½ cup onion, diced
1 cup oatmeal or crumbled saltine crackers
2 eggs
2 cups pepper jack cheese shredded ( or your favorite cheese)
¼ cup ketchup
1/8 teaspoon chili powder
Salt and pepper

Preheat oven to 400 degrees F. Grease a loaf pan.

Mix meat, celery, onion, oatmeal or crackers, eggs together well. Press half of the meat mixture into prepared loaf pan. Place cheese over meat mixture. Top with remaining meat mixture and press down to seal. Spread ketchup over top of meat loaf…sprinkle with chili powder ( or not), salt and pepper.

Bake, covered lightly with foil, for 30 minutes.

Increase oven temperature to 425 degrees F, remove cover and continue to bake for 20 minutes or until edges are bubbling and knife inserted in center comes out clean.
Let sit for 5 minutes then slice and serve.

Enjoy.
The Old Guy

Loaded Cauliflower Casserole

Great for Low Carbers

Just like mac and cheese without the pasta
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly. 

Enjoy.

The Old Guy

Vidalia Onion Bacon Pie

It’s the sweet season of Georgia-grown Vidalia onions. Squattier than their kin, onions labeled Vidalias are unique to Georgia and may only be grown in certain parts of a 20-county area in the southeastern part of the state. Due to the soil and the climate, the onions are sweeter even when raw, making them particularly suited to dishes with smoky and salty flavors. This also makes them great raw in salads.

Vidalia Onion Bacon Pie

• Yield 8 servings

Caramelized onions, bacon and cheese fill this hearty quiche.

Add 1/4 cup of chopped green onion to the filling to add a splash of green.

Ingredients

Crust:

Cooking spray

1/2 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

2 tablespoons butter

2 to 4 tablespoons ice water

Filling:

1 tablespoon butter

3 medium Vidalia or sweet onions, slivered

2 eggs

1/2 cup half-and-half

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper, plus more for top

1 cup (4-ounces) shredded white Cheddar cheese

1/2 cup corn kernels, fresh or frozen

4 slices thick, smoky-style bacon, cooked and chopped

Instructions

1. To prepare crust, coat a 9-inch deep-dish pie plate with cooking spray.
2. Place cornmeal, flour, baking powder and salt in the bowl of a food processor fitted with a pastry cutter blade; pulse to combine. Add egg and butter; pulse until mixed. Add water, 1 tablespoon at a time, until a dough ball forms. This will form a sticky mass of dough. Press into pan. If the dough is too sticky, add a little cornmeal.
3. Preheat oven to 350F.
4. To prepare filling, melt butter in a large skillet over medium-high heat. Add onions and sauté 30 minutes, stirring occasionally, until lightly browned. Drain if necessary.
5. Combine eggs, half-and-half, salt and pepper in a bowl. Whisk well. On bottom of pie, sprinkle half the shredded cheese. Top with corn kernels,  onions and bacon. Pour egg mixture over top. Top with remaining cheese and freshly ground black pepper.
6. Bake 40 minutes, until top is set and browned.

P.S.

Cut a thick slice of raw Vidalia Onion to put on your grilled hamburger too.  Yumm

Enjoy.
The Old Guy

Microwave Cookie for one

For those days you just want to make one cookie...

1 tbsp. butter, melted
1 tbsp. white sugar
1 tbsp. brown sugar
3 drops of vanilla
pinch of salt
1 egg yolk
1/4 c. flour
2 tbsp. chocolate chips

MICROWAVE 40-60 SEC IN A CUP OR BOWL. {single serving} deep dish chocolate chip cookie.

Asparagus (Photo credit: Livin' Spoonful)

It won't be long until spring is here, and one of my favorite vegetable to eat is asparagus. Asparagus offers a host of health benefits. It provides both anti-inflammatory phytonutrients as well as vital anti-oxidant nutrients like vitamin C, beta-carotene, vitamin E and more. Try one of these simple asparagus recipes and make it simple to get your nutrients in a easy and tasty way!

Simple Asparagus Saute

1/2 teaspoon salt, divided

1 pound fresh asparagus, woody ends removed

1 teaspoon olive oil

-- Coarsely ground black pepper

1 tablespoon finely grated lemon rind

1. Bring a large pot of water to a rolling boil. Add 1/4 teaspoon salt. Add asparagus; cook about 3 minutes. Plunge asparagus immediately into a large bowl of ice water. Drain.
2. Heat oil in a nonstick skillet. Add asparagus, remaining salt and black pepper; sauté 5 minutes. Sprinkle with lemon rind.

 Just as good cold as hot, this dish is great for a picnic or for lunch at work.

Cold Green Asparagus Soup

3 tablespoons butter

3/4 cup very finely chopped onion

1 pound green asparagus stalks, thinly sliced

1 1/2 cups cold water

1/2 cup heavy or whipping cream

-- salt

1. In a pot, melt butter over medium heat. Add onion and cook, stirring, until softened but not browned, about 5 minutes. Add asparagus and cook, stirring, until liquid is released, about 5 minutes.
2. Add water, increase heat to medium-high and bring to a gentle boil. Reduce heat and simmer until asparagus is tender, about 10 minutes.
3. In batches as necessary, transfer to blender (or use immersion blender in the pot) and purée until smooth, adding cream. Transfer to a bowl and season with salt to taste. Cover and refrigerate until chilled, about 6 hours.
4. Adjust seasoning. Ladle into chilled bowls.
Tip: Use only the tender green parts of the asparagus stems. Save the tips for another recipe.
Variation: You can garnish the soup with asparagus tips cooked in boiling salted water.

Potato Chip Schnitzel

I found this website on Facebook.  Interesting article and occasional recipes.  This is a good one for your passover dinner.

Enjoy.  The Old Guy

You make want to eat dessert first in case you are too full after eating dinner to try this 'winner winner" easy peanut butter cake.

Peanut Butter Cake with Peanut Butter Frosting

Peanut Butter Cake with Peanut Butter Frosting

2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS
Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.

Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

PEANUT BUTTER-HONEY FROSTING

1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK

Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.

NOTE: You can double the frosting.  I did.

Enjoy.

The Old Guy

Copy Cat Wendy's Chili

Have you ever ordered something at a restaurant and thought "I wonder how they made that?" or "I wish I could make that at home".  Well now is your chance.  A copy cat Wendy's Chili.


Ingredients

• 2 lb ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 C chopped celery
• 1 46 oz bottle of tomato juice
• 1 29 oz can tomato sauce
• 1/4 C chili powder (more or less to taste)
• 2 tsp ground cumin
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1/2 tsp white sugar
• 1/4 tsp cayenne pepper
• 1 14.5 oz can diced tomatoes
• 1 15 oz can light red kidney beans, drained and rinsed
• 1 15.5 oz chili beans

Directions

• In a large pot over medium high heat, brown the ground beef along with the onion, bell pepper and celery. Drain after cooking and return to the pot.
• Add the remaining ingredients to the pot, mix well and bring to a boil. Reduce heat and simmer for 2-3 hours.

Enjoy topped with cheese and sour cream or crackers. Or you can enjoy alone. For one of our leftover chili nights, I cooked some elbow macaroni and we had chili mac. You can’t go wrong with chili mac.

Enjoy
The Old Guy

What to do with your left-over Corned Beef

For a different casserole from the ordinary, this Reuben Casserole is sure to be a hit.  The Reuben Quiche is a winner too.

It has all the ingredients of a Reuben sandwich, but in the form of a casserole.

Reuben Casserole

Ingredients

• 1/2 cup chopped onion
• 1 medium tart apple, peeled and chopped
• 1/4 cup butter, divided
• 1 cup chopped cooked corned beef
• 1 cup sauerkraut, drained
• 1/2 teaspoon caraway seeds
• 1/4 cup Thousand Island salad dressing
• 1 cup (4 ounces) shredded Swiss cheese
• 2 slices rye bread, cubed and toasted
• 1 jar (2 ounces) diced pimientos, drained
• 1 medium green pepper, cut into 1/4-inch rings

Directions

• In a saucepan, saute onion and apple in 2 tablespoons butter until tender. Stir in beef, sauerkraut and caraway seeds.
• Spoon into an ungreased 2-qt. casserole. Drizzle with salad dressing; sprinkle with cheese. Toss croutons with remaining butter; sprinkle over cheese. Top with pimientos and pepper.
• Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 4 servings.
•  
• Enjoy
• The Old Guy

Good Stuff for St. Patrick's Day

Irish Beef Dinner

• 2 medium Yukon Gold potatoes                                    

• 2 small parsnips

• 3/4 pound lean ground beef (90% lean)
  

• 1 medium onion, chopped

• 2 cups finely shredded cabbage

• 2 medium carrots, halved and sliced

• 1 teaspoon dried thyme

• 1 teaspoon Worcestershire sauce

• 1 tablespoon all-purpose flour

• 1/4 cup tomato paste

• 1 can (14-1/2 ounces) reduced-sodium chicken or beef broth

• 1/2 cup frozen peas

• 3/4 teaspoon salt, divided

• 1/2 teaspoon pepper, divided

• 1/4 cup 2% milk

• 1 tablespoon butter
  

Peel potatoes and parsnips and cut into large pieces; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

• Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cabbage, carrots, thyme and Worcestershire sauce.
• In a small bowl, combine the flour, tomato paste and broth until smooth. Gradually stir into meat mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in the peas, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Drain potatoes and parsnips; mash with milk, butter, remaining salt and pepper. Serve with meat mixture. Yield: 4 servings.
  

tuna burger (Photo credit: pcarpen)

Tuna Burgers

Tuna Burgers

1 can (6 ounces) tuna, drained and flaked
1 egg
1/2 cup Italian bread crumbs
1/3 cup finely chopped onion
1/4 cup chopped celery
1/4 cup chopped sweet red pepper
1/4 cup mayonnaise
2 teaspoons chili sauce
1/2 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce
Dash Worcestershire sauce
4 hamburger buns, split
Tomato slices and lettuce leaves (optional)
In a bowl, combine first 13 ingredients' mix well.  Shape into four patties (mixture will be soft).  Coat a nonstick pan with cooking spray' fry patties for 3-4 minutes on each side or until cooked through.  Serve on buns with lettuce and tomatoes.

Enjoy

The Old Guy

  (Photo credit: Wikipedia)

Haystacks

Sometimes when an Amish or Mennonite family in this area is in need, their local community holds benefit dinners which often feature these "haystacks." The components offered differ from dinner to dinner and with the seasons. It is sort of like a De-constructed taco salad, But I like them much better.

Traditional Haystack

2 lbs lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 (14 ounce) jar spaghetti sauce
2 cups saltines, crushed
2 -3 cups tortilla chips, crushed
2 cups cooked rice
1 head iceberg lettuce, chopped fine
2 cups tomatoes, diced
1 cup carrot, chopped
1 cup green onion, chopped
1 cup sliced ripe olives
1 cup red pepper, diced
1 cup celery, diced
1 1/2 cups cheddar cheese, shredded
1 cup cooked bacon, crumbled
1 cup sunflower seeds
1 (11 ounce) jar salsa
Italian salad dressing (optional)


Directions:

1
Brown the ground beef with the taco seasoning in a skillet over medium-high heat.
2
Add the spaghetti sauce and simmer until the meat is cooked through and the liquid evaporates.
3
Don't crush the saltines or tortilla chips too finely.
4
Place all ingredients in individual serving bowls.
5
Each person can make their own "haystack". The traditional order for layering is lettuce, crushed crackers and chips, meat mixture, rice, each of the veggies, cheese, bacon, sunflower seeds, and salsa (plus Italian dressing if added).

I like my haystack, in addition to the ingredients above, to include spaghetti and cheddar cheese sauce.

Enjoy

The Old Guy

 (Photo credit: Wikipedia)

Tomato Soup and Grilled Cheese Sandwiches

What the heck kind of weather is this? Snow and cold one day, then 60 degrees the next, and then back to cold and more snow. It's making me crazy. Ah Michigan! If you don't like the weather, wait a few minutes and it will be sure to change.

One thing that does not change is my favorite lunch. I liked it as a kid, and I still love tomato soup and grilled cheese sandwiches. Try these updated recipes.

Easy Tomato Soup

2 cans(14-1/2 ounce each) Italian style diced tomatoes with basil, oregano and garlic, undrained

¼ cup butter

½ cup finely chopped onion

2 garlic cloves, minced

6 tablespoons flour

1 carton (48 ounce) chicken broth

Grated Parmesan cheese (if desired)

In a blender, process the tomatoes with juices until pureed; set aside. In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender. Add garlic; cook one minute longer. Remove from heat; stir in flour until smooth. Cook for one minute. Gradually whisk in chicken broth. Add pureed tomatoes and bring to a boil over medium heat, stirring occasionally. Reduce heat a simmer for 20-25 minutes to allow the flavors to get aquainted. If desired, sprinkle with Parmesan cheese. Serve hot.

Grilled Cheese and Pepperoni Sandwich

Layer a slice of Italian bread with one slice of Provolone cheese, 4 slices of pepperoni and 3 onion rings. Top with another slice of bread. Spread outside of sandwich with 1 teaspoon of garlic spread. Toast in a skillet over medium heat for 3-04 minutes per side.

Cut on a diagonal and “dunk” in the hot tomato soup. (At least that's the way I ate it)

For the kids, if the provolone may now taste good to their taste buds. Make the grilled cheese the way you always do. You might try spreading the outside of the bread with Miracle Whip instead of butter before grilling, for a slightly different taste.

Ham and Swiss Cheese Melt

Cut one 10-1/2 ounce French Bread Baguette in half without slicing through completely.  On the bottom half, arrange eight slices Swiss Cheese, eight thin sandwich pickle slices and four slices of deli ham. Top with additional eight slices of swigs cheese and sprinkle with 1/2 teaspoon sweet paprika.  Close sandwich; cut crosswise into four pieces and place on a baking sheet.  Bake at 350 degrees for 12-15 minutes or until cheese has melted.

Enjoy
The Old Guy

Cooking Migas (Photo credit: Wikipedia)

Migas

Migas

Migas are scrambled eggs mixed with crispy bits of torn corn tortillas, jalapenos, tomato salsa and cheese.  Additional ingredients can be added but varieties of migas are served with fresh warm corn or flour tortillas.

2 teaspoons olive oil
3 corn tortillas torn into dime-sized pieces
1 cup diced onions
1 jalapeno chili, seeded and minced
1 clove garlic, minced
1/2 cup diced tomatoes
1/4 teaspoon oregano
4 eggs, slightly beaten
1/2 cup prepared Salsa
1/2 cup shredded Cheddar cheese
1/2 teaspoon salt

Heat oil in a large nonstick skillet over medium heat.  Add tortilla pieces and saute 2 minutes until they begin to turn crispy.  Add onions, chiles and garlic; saute 1 minute.  Add the tomatoes, oregano and salt and continue to saute.  Add eggs and scramble along with the tortillas and vegetables until eggs are set.  Remove pan from heat; add salsa and cheese.  Stir gently until cheese melts.  Serve immediately with warm corn or flour tortillas.

Enjoy

The Old Guy

 

Breakfast Biscuit Cups

 

Breakfast Biscuit Cups Recipe  20 50

Ingredients

• 1/3 pound bulk pork sausage
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon pepper, divided
• 3/4 cup plus 1 tablespoon 2% milk, divided
• 1/2 cup frozen cubed hash brown potatoes, thawed
• 1 tablespoon butter
• 2 eggs
• 1/8 teaspoon garlic salt
• 1 can (16.3 ounces) large refrigerated flaky biscuits
• 1/2 cup shredded Colby-Monterey Jack cheese

Directions

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
• In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.
• Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half of the cheese and sausage into cups; sprinkle with remaining cheese.
• Bake at 375° for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan. Serve immediately or allow to cool completely. Tightly wrap individual biscuit cups in foil; freeze for up to 3 months.
• To use one frozen biscuit cup: Unwrap; microwave on high for 50-60 seconds or until heated through. Yield: 8 servings.
•  
• Enjoy
•  The Old Guy
•  

Uncle Merle's Bloody Mary Mix

This recipe appeared in the 2009 Taste of Home Holiday Cookbook.  They called it "Spicy Tomato Beverage".

I still call it Uncle Merle's Bloody Mary Mix.

Uncle Merle’s Bloody Mary Mix


8 cups tomato juice
2 teaspoons salt
½ teaspoon pepper
1 tablespoon Worcestershire sauce
½ teaspoon onion powder
3 tablespoons white vinegar
1-tablespoon sugar
2 drops Tabasco sauce*
2 beef bouillon cubes
½ teaspoon celery salt
¼ teaspoon garlic powder
1 (1 inch) cinnamon stick


Place all ingredients in a large saucepan. Bring to a boil. Chill and drink now, or put in hot jars and seal tight with hot lids.

*May add more hot sauce if desired.

Pour into tall glass with ice cubes and Vodka and celery stick for the best Bloody Mary ever, or plain over ice for a “Virgin Merle”.

Enjoy.

The Old Guy

I posted,this last year.  With the Holidays approaching, it deserves a reprise.
It it really simple and very good.


Enjoy.
The old guy.



This is the easiest, fastest, no fail fudge recipe I ever found. The flavor combinations are limited only by your imagination.


The basic ingredients are:

1 (12 ounce) package Nestle baking chips (or your favorite brand)
1 can Pillsbury Frosting Mix (or your favorite brand)

Melt chips in a saucepan over very low heat or in the microwave 1-2 minutes til shiny, then stirring until smooth. Combine with frosting. At this point you can add in whatever extras you like such as nuts, candied fruit, marshmallows, cookie pieces, M & M's etc)
Pour into a 8 or 9 inch square pan which has been lined with foil that has been sprayed with non-stick cooking spray. Refrigerate until firm, about 1 hour. Cut into 36 pieces.

Here are some ideas:
1 package semi-sweet chocolate chips, 1 can of Coconut Pecan frosting.

1 package of white chips, 1 can of Vanilla frosting, 1/2 teaspoon peppermint flavoring. After candy is poured into pan, drop several drops of red food coloring on to surface and swirl with a knife. Sprinkle with crushed peppermint candy, pressing in slightly.

1 package of white chips, 1 can Cherry frosting, 1/2-3/4 cups chopped candied cherries, and 1/2-3/4 cups blanched, slivered almonds.

1 package white chips, 1 can Lemon frosting, 1/2-3/4 cups chopped blanched almonds or macadamia nuts, 1/2 cup flaked coconut.

1 package butterscotch chips, 1 can Carmel Pecan frosting, 1/2 cup chopped pecans, 1/2-3/4 cup almond brickle baking chips.

1 package milk or semi-sweet chips, 1 can any chocolate frosting, 1-1/2 cups miniature marshmallows, 3/4 cup chopped mixed nuts.

1 package peanut butter chips, 1 can Vanilla or Caramel frosting, 3/4 cup chopped cashews, 1-1/2 cups miniature marshmallows.

Enjoy.
The Old Guy

Hashed brown (Photo credit: naokomc)

Secret Restaurant Recipes

Some time ago I posted a "secret restaurant recipe" for Win Schuler's Bar Cheese.  It was very well received and got a lot of views. Sooooo........

Here is another one you may enjoy.

 

Cracker Barrel Hash Brown Casserole

 1 26 ounce bag frozen country-style hash brown potatoes

2 cups shredded Colby cheese

1/4 cup minced onion

1 cup milk

1/2 cup beef stock or canned broth

2 tablespoons butter, melted

a "dash" garlic powder

1 teaspoon salt

1/4 teaspoon black pepper

Preheat oven to 425 degrees.  Combine the frozen hash browns, cheese, and onion in a large bowl.  Combine the milk, beef stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl.  Mix until well blended, then pour the mixture over the has browns and mix well.

Heat the remaining butter in a large ovenproof skillet over high heat.  When the skillet is hot, spoon in the hash brown mixture.  Cook the hash browns, stirring occasionally, until hot and all the cheese has melted (about 7 minutes).

Put the skillet in the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark.

*Note

If your skillet isn't ovenproof (because it has a plastic handle), you can also sppon the potatoes into a glass 9-inch x 9-inch baking dish and place in the oven.

If you can't find Colby cheese, you can use Cheddar cheese. 

Enjoy.

The Old Guy

Crock Pot Chuck Roast 2 ways

 

Here are a couple of new twists to some old slow cooker recipes.

Tangy Chuck Roast

1 (3-5 pound) Chuck roast

1 package Good Seasons Italian dressing

1 package Hidden Valley Ranch dressing

1 envelope McCormick Brown Gravy mix

1 cup chicken or beef broth

1 cup water

Place all the seasonings, water, and broth in a mixing bowl and stir well to combine. Brown the meat if desired.  Put the Chuck Roast in slow cooker and pour liquid seasoning mixture over the top.

Cook on High for about 4 hours or 8 hours on low or until roast is tender.

Thicken the cooking liquid if desired to make a gravy.  

Spanish Chuck Roast

1 (3-5 pound) Chuck Roast

1 large can V8 juice

1 medium size jar green olives with pimentos, chopped

1 large onion, thinly sliced

Flour for dredging

Dredge Roast in flour and brown on all sides. Place in slow cooker and add all other ingredients.

Cook 2 hours on high AND 6 hours on low, or until roast is tender. 

Thicken cooking liquid and serve with boiled potatoes and carrots

 Enjoy.

The Old Guy

  

 

 

 

Beef and Rice Casserole

This quick and easy casserole is a family meal pleaser.  Add a salad and some brown 'n serve rolls for a complete lunch or dinner.

1 pound Ground Beef

1 small onion, diced

1-1/2 cups cooked rice

1 can Campbells condensed Chicken Noodle soup, undiluted

1 can Campbells condensed Cream of Mushroom soup, undiluted

1 cup water

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon curry powder

In a large skillet, brown the ground beef; drain, reserving 1 tablespoon of fat.  Cook onions in reserved fat cooking until onions are transparent.

Add all remaining ingredients and mix well.  Pour into a 9-inch x 13-inch x 2-inch baking dish that has been sprayed with Pam.

Bake in a preheated 350 degree oven for about 30 minutes, or until heated through and bubbly.

Enjoy

The Old Guy

ZipList Recipe Clipper

This is on of the handiest recipe saver sites I have ever found.  I use it almost everyday.  You can save recipes from any site and save them is the ZipList Recipe Box.  Try it.  It is great.

Enjoy
The Old Guy

Web Recipe Clipper

Save recipes from anywhere across the web.

Once added to your browser, the ZipList Recipe Clipper bookmarklet allows you to grab a recipe from your favorite food website or Pinterest and add the recipe directly to your recipe box or shopping list without even having to leave the website. It's so simple.

 

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Holiday Dips and Spreads

With Thanksgiving, Christmas and New Years parties coming soon, here are some easy and tasty appetizer dips and spreads that are “tried and true”. I have made them all, and my friends and family love them. I hope your friends and family will too.

Layered Taco Dip

1 can refried beans

1 jar of your favorite salsa

4-6 ounces sour cream

4 ounces shredded cheddar or pepper jack cheese

chopped green olives

thinly sliced green onions

In a pizza pan, spread the re-fried beans in an even layer. Next cover with sour cream. Then spread the salsa in a even layer. Sprinkle with the sliced olives, green onions, and shredded cheese.

Serve with tortilla chips or Frito’s.

Shrimp Dip

2-( 8 ounce) packages cream cheese

1 stick butter or margarine

2 cans tiny shrimp, drained

2 tablespoons sugar

1 small onion, grated

1 tablespoon lemon juice

In a small saucepan, slowly melt together the cream cheese and butter or margarine. Add all other ingredients and mix well. Chill for several hours or overnight. Serve with your favorite crackers.

Two of my Mom's Quick cream cheese appetizer.

1-( 8 ounce) Cream Cheese (at room temerature)

Grape Jelly

Place Cream Cheese on a serving plate. Spoon Grape Jelly on top (2-3 tablespoons or more if you like)

Serve with your favorite crackers.

1- (8 ounce) Cream Cheese (at room temperature)

1 can Crab flakes

¼ cup Chili Sauce

Place Cream Cheese on serving plate. Top with Chili Sauce and then sprinkle with Flaked Crab

Serve with your favorite cracker.

En joy.

The Old Guy

 Meatballs and Gravy-Alabama style

Mama Mia, that's a versatile meatball!

There is more to meatballs than just serving them with spaghetti, or sticking a toothpick in them and serving them as an appetizer.  Meatballs are a versatile and economical main course.

Meatballs and Gravy-Alabama style

For the meatballs:
1 pound ground chuck
1 pound Italian sausage, either hot or sweet
1 teaspoon chopped garlic
2 tablespoons A-1 sauce
Seasoned salt and pepper to taste

Mix all of the ingredients together thoroughly.  Shape into about 1-1/2 inch size meatballs.  Place in a 350 degree preheated oven for 15 minutes, or until meatballs are done.  Remove the meatballs from the oven and drain; then place on paper towels to absorb any grease.

Mushroom Gravy
1 can Campbells  Golden  Mushroom soup
1 can Campbells Cream of Mushroom soup
1 large onion, sliced thinly
1 red pepper, sliced thinly
1 green pepper, sliced thinly
1 yellow pepper, sliced thinly
1/2 soup can white wine (can substitute chicken stock)
1/2 soup can water
1 tablespoon butter

On a saucepan, saute onions and peppers in butter until onions are translucent.  Mix the soups together along with the water and the wine.  Pour this over the vegetables and cook for 10-15 minutes on low or until the gravy is heated.
Pour mushroom gravy over meatballs and serve on rice, thin spaghetti, or mashed potatoes.

Birthday Cake for your Best Friend

I found these on the web.  Thank you to those that posted them.

Want to whip up a birthday cake for your dog's next special day? Treat him with beef and bacon, carob and carrots, and special frosting he'll love.

Bow Wow Beef and Bacon Birthday Cake

What dog can resist the delicious combination of beef and bacon?
Preheat oven to 350 degrees F.
Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2/3 cup butter, softened
• 1/2 cup extra virgin olive oil
• 1 jar of strained beef baby food
• 3 large eggs
• 1/2 cup bacon bits

Directions:

1. Stir flour and baking powder together in a mixing bowl.
2. Cream together the butter, oil, baby food and eggs.
3. Mix the dry ingredients with the wet mix, and then stir in the bacon bits.
4. Pour into a greased and floured 8" x 8" baking pan.
5. If desired, sprinkle a light layer of bacon bits on top as a frosting substitute.
6. Bake in a 350 degree F oven for approximately 35-40 minutes, or until the center of the cake springs back when lightly poked. Oven times may vary.

Canine Carob and Carrot Cake
This naturally sweet doggy birthday cake can satisfy the chocolate-loving hound's taste buds without risking the toxicity from natural chocolate. Preheat oven to 350 degrees F.
Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoon baking soda
• 1/3 cup butter, softened
• 1/4 cup vegetable oil
• 1 1/2 teaspoons vanilla (Optional)
• 2 eggs
• 1 cup shredded carrots
• 1/2 cup carob chips (Easily available at your local health food store)

Directions:

1. Mix the dry ingredients.
2. Cream together the butter, oil, eggs and optional vanilla.
3. Stir in the carrots and carobs.
4. Pour batter into a well-greased 8"x 8" square or 8-inch round baking pan. Bake for approximately 35 minutes or until a knife inserted in the center of the cake comes out clean. Baking time may vary in your oven.

Frosting Ideas

Although birthdays only come once a year, you may still want to avoid feeding your dog a sugary frosting. Here are a few frosting substitutes you can try.

• Cream cheese: Whipped cream cheese is quite spreadable and tasty too. Just be sure to refrigerate the cake when you're finished decorating.
• Plain yogurt: Yogurt makes a healthy cake topping, and the plain variety compliments just about any cake flavor. Due to its consistency, yogurt is best used on a birthday cake you plan to leave in the pan. Again, be sure to refrigerate.
• Peanut butter: Most dogs love peanut butter, and the creamy consistency makes this a natural choice for a frosting substitute. Just be certain your dog doesn't have any kind of peanut allergy before you give it a try. You can also blend a little peanut butter into cream cheese for added flavor and color.

Be sure your cake is completely cool before frosting.

Special Tips

The great thing about baking dog cakes is that you are free to use ingredients you might not consider for a human's cake, and they're incredibly simple and quick to make. Meaty baby foods add protein and a flavor boost to any batter. Can you add bacon to a cake recipe? You bet, and your dog will flip for it. Get creative and your dog will love anything you cook up.

If you have any concerns abut these dog gone good recipes for your pooch, please feel free to ask your Vet.

Enjoy.
The Old Guy

Ham & Chicken Casserole & Boston Cream Angel Cake

 

Halloween is over, and Thanksgiving will be here before we know it.  Here are two easy and quick recipes to get you through this busy time. These recipes come from Facebook.

Ham and Chicken Casserole

Ingredients

• 1 cup chopped onion
• 2 tablespoons butter
• 2 cups cubed fully cooked ham
• 2 cups diced cooked chicken
• 1 medium green pepper, chopped
• 1/2 cup chopped sweet red pepper
• 1 cup pimiento-stuffed olives
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 8 ounces noodles, cooked and drained
• 3 tablespoons shredded Parmesan cheese

Directions

• In a skillet, saute onion in butter until tender. In a large bowl, combine the ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onion. Fold in noodles.
• Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese. Bake, uncovered, at 325° for 45 minutes or until bubbly. Yield: 8 servings.

• Prep: 25 min. Bake: 45 min.
• Yield: 8 Servings

Boston Cream Angel Cake

You can prepare this delectable dessert in no time. To change this cake to your family's liking, try different flavors of instant pudding or different ice cream toppings.

8 ServingsPrep: 10 min. + chilling

Ingredients

• 2 cups plus 1 tablespoon cold milk, divided
• 1 package (3.4 ounces) instant French vanilla pudding mix
• 1 prepared angel food cake (8 to 10 ounces)
• 1 cup hot fudge ice cream topping

Directions

• In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let
• stand for 2 minutes or until soft-set. Split cake into three
• horizontal layers; place bottom layer on a serving plate. Spread
• with half of the pudding. Repeat layers. Replace cake top. Cover and
• refrigerate until serving.
• 
  
• In a small microwave-safe bowl, heat hot fudge topping; stir in
• remaining milk. Drizzle over cake, allowing it to drip down the
• sides. Refrigerate leftovers. Yield: 8 servings.

Enjoy.
The Old Guy