Sunday, January 29, 2012

Pizza Roll-up and more kid favorite things

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Pizza sauceImage via Wikipedia
This week it's all about one of a kid's favorite things....Pizza. Here are some of my Grandson Wes' favorite pizza treats..

Crescent Pepperoni Roll-ups
1 can refrigerated Crescent rolls
40 slices pepperoni (turkey pepperoni healthier)
4 pieces of mozzarella string cheese, cut in half
Garlic powder
Pizza sauce

Preheat oven to 375 degrees.
Unroll Crescent rolls and separate into 8 triangles. Place 5 slices of pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle with garlic powder. Place rolls on ungreased baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.

Cracker Pizza

1 large flour tortilla
3 tablespoons pizza sauce
1/3 cup shredded mozzarella cheese
Toppings of your choice- pepperoni, mushrooms, sausage, peppers, etc.

Preheat oven to 425 degrees

Spread pizza sauce on the tortilla all the way to the edge. Top with cheese and toppings. Place on a cookie sheet or preheated pizza stone. Bake for 10 minutes, or until cheese is melted and bubbly.

Pizza Noodle Casserole
8 ounces medium wide egg noodles, cooked and drained, but not rinsed.
1 pound ground beef or Italian sausage
1 (4 ounce can) mushroom stems and pieces, drained
4 ounces pepperoni, chopped
1 (15 ounce can) pizza sauce
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese

Preheat oven to 374 degrees.

Brown ground beef or sausage (or a combination or both) until browned; drain excess fat. Mix in mushrooms, pepperoni, pizza sauce and cheddar cheese. Place cooked and drained noodles in a 9-inch x 13-inch x 2-inch baking dish that has been sprayed with Pam or other non-stick spray. Pour sauce over noodles and top with mozzarella cheese. Bake 30-35 minutes or until hot and bubbly.
Serves six.

The Old Guy

Serve a salad and some garlic toast with any of the above, and you have a quick and easy week night dinner. It's food fast, not fast food.

Saturday, January 14, 2012

Banana Nut Bread and "6 Week" Muffins

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A picture of some bananna bread I made in a lo...Image via Wikipedia I would like to share two recipes that are staples in my house all through out the year. Banana Nut Bread and Raisin Bran Muffins, that will last in the refrigerator for about six weeks. The Banana Bread makes the house smell really great while it is baking, and comes out moist really flavorful. Hope you enjoy both.

Banana Nut Bread

1/2 cup butter or margarine, softened
1-1/2 cups granulated sugar
2 large eggs
1 cup mashed ripe bananas (about 2 medium or 3 small)
2 tablespoons 2% milk
1 teaspoon either vanilla or rum extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped pecans

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the bananas, milk and extract. Combine the flour, baking soda and salt in a small bowl and mix well. Gradually add to banana mixture and stir just until moistened. Fold in nuts.
Pour into a greased 9-inch x 5-inch loaf pan. Bake in a preheated 325 degree oven for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Yield is about 16 slices.

Lois' Six Week Muffins                                                                              
1 (15 ounce) box Kellogg's Raisin Bran* or your favorite Bran cereal)
3 cups sugar
5 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 cup vegetable oil
1 quart buttermilk
4 large eggs (beaten)

In a large mixing bowl, add 1st 5 ingredients and mix well. Add oil, buttermilk, beaten eggs and mix well.
Store in covered container, in refrigerator. DO NOT STIR AFTER YOU REFRIGERATE)
Spoon batter into a muffin pan that you have greased or use cupcake liners. Let stand for 10 minutes, then bake at 400 degrees in a preheated oven for 15-20 minutes.

*If you do not like raisins, use plain bran cereal.

Happy Baking, and Enjoy.
The Old Guy


Raisin BranImage via Wikipedia
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Copper Pennies and Scalloped Carrots

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English: A bunch of carrots (Daucus carota), w...Image via Wikipedia

 My mom used to make this carrot salad recipe for our family. It is served cold, and lasts several days in the refrigerator. The second recipe for Scalloped carrots is also a family favorite. Both are "tried and true".

Copper Pennies (Carrot Salad)

2 pounds fresh carrots, sliced into 1/4 inch rounds
2 medium onions, sliced and separated into rings
1 medium green pepper, cut into thin strips
1 (10 ounce) can condensed tomato soup
1/2 cup vegetable oil
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2/3 cup granulated sugar
1/2 teaspoon salt
3/4 cup white vinegar

Cook carrots in a large pot of salted water until tender; drain; combine carrots, green peppers, and onions in a large bowl and mix well.
Combine remaining ingredients in a blender and mix until smooth. Pour over vegetables and marinate overnight or longer in refrigerator. Drain and serve on lettuce leaf,. Save marinade and return leftover vegetables to marinade. Will keep about 2 weeks in refrigerator.

Scalloped Carrots

1/4 cup butter or margarine
2 pounds of fresh carrots, peeled and sliced into 1/4 inch rounds
1 medium onion, chopped
1 (10-3/4 ounce) can of Cream of Celery Soup
8 ounces sharp cheddar cheese, grated
2/3 cup sour cream
1/3 cup milk
1 sleeve round buttery crackers, crushed (I used Ritz)
1 tablespoon butter, melted

Preheat oven to 350 degrees.
Melt butter in large skillet over medium heat on stove top. Add carrots and onion and cook, stirring constantly for about 15 minutes. Stir in soup and next three ingredients. Mix well and then pour into a lightly greased 9-inch x 13-inch x 2-inch baking dish.
In a bowl, combined crushed crackers and melted butter. Sprinkle evenly over carrot mixture.
Bake for about 30-40 minutes or until hot and bubbly, and top is browned.

The Old Guy

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Monday, January 9, 2012

Pecan Slab Pie

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English: Half of a homemade pecan pie in a gla...Image via WikipediaSlab pies are a fast and easy way to feed a crowd.  They are perfect for potlucks, office parties and to take to Church.  They go together easy and really taste great. It looks like the picture to the right,
 but is make in a cookie sheet with sides and is square.

Pecan Pie Slabs
Prep: 25 minutes Bake: 40 minutes
Oven: 350 F
1 1/4 cups all- purpose flour
½ cup powdered sugar
1/4 teaspoon salt
½ cup butter
2 eggs, slightly beaten
1 cup chopped pecans
½ cup packed brown sugar
½ cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla

1. Preheat oven to 350 F. Line an 11x7x1/2 - inch baking pa with foil, extending foil over the edges of the pan; set pan aside.
2. For crust, in a medium bowl stir together flour, powdered sugar, and salt. Using a pastry blender, cut in the ½ cup butter until mixture resembles coarse crumbs. Pat crumb mixture into the prepared baking pan. Bake for 20 minutes or until light brown.
3. Meanwhile, for filling, in a medium bowl stir together eggs, pecans, brown sugar, corn syrup, the 2 teaspoons melted butter, and the vanilla. Pour over the baked crust, spreading evenly. Bake for 20 minutes more or until the filling is set. Cool completely in pan on a wire rack.
4. Use foil to lift uncut bars out of pan. Transfer to a cutting board; cut into bars.*
Makes 24 bars.
* I use a plastic serated knife to cut these desserts as well as cutting brownies into squares. The plastic knife will not scratch your pan, and will not tear the edges.

The Old Guy

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