Friday, December 28, 2012

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Breakfast Biscuit Cups

Breakfast Biscuit Cups Recipe 
Breakfast Biscuit Cups Recipe  20 50


  • 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


  • 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

Friday, December 14, 2012

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English: Bloody Mary: "This is a Bloody M...

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”.

The Old Guy

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Friday, December 7, 2012

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

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.

The Old Guy
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Thursday, December 6, 2012

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Hashed brown
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.
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. 

The Old Guy

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