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
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Mountain Dew
Mountain Dew (Photo credit: Wikipedia)

Mountain Dew Apple Coobler

Cooking with Soda pop is always fun.  I will be posting more in the future.


2 Granny Smith Apples (peel and slice into 8 sections each)
2 cans crescent rolls (1 can for each apple)
2 sticks butter
1 1/2 cups sugar
1 1/2 cups Mountain Dew
1/2 cup chopped pecans

Wrap each 1/8 apple section in crescent roll dough. Place in lightly greased baking dish. Melt butter & stir in sugar. Spread over apples. Pour Mountain Dew over apples. DO NOT STIR.

Sprinkle with cinnamon and chopped pecans.

Bake, uncovered, at 350°F for approximately 45 minutes.

Can be served with ice cream or whipped cream

The Old Guy
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Chicken and Biscuit Bake

This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it's fabulously good and comes together in a convenient casserole!

3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes


Preheat oven to 350 degrees.

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.

In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)

Pour over the chicken and vegetables. DO NOT MIX!

Sprinkle on a little black pepper, if desired.

Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)

If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.

Remove from oven and allow to rest for 5 minutes. 
Enjoy The Old Guy

Tuesday, September 17, 2013

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Polish Sausage And Cabbage Soup

Here in Michigan we had 90 degree weather last week, and this week, highs in the 70's and lows in the 40's.
Like the old saying goes, in Michigan if you don't like the weather, wait a few minutes.
With these fall temps my taste buds are thinking about soup. So dig out the slow cooker and go for it.  This one is a keeper.

2 cups potatoes, cubed and peeled
4 cups cabbage, shredded it fine
1 carrot, shredded it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste

Directions:Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.Cover, cook on low for 10 - 12 hours or high for 5 - 6 hours.
The Old Guy

Friday, September 13, 2013

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Pizza Balls

Looking for a quick idea for dinner? The kids will LOVE IT and would love helping you 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 for dipping. 

The Old Guy


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Olive Garden Chicken Marsala (a copycat recipe)

Judging from the number of views, copy cat recipes are very popular on my blog.  So, here is one you should really enjoy.
You can turn this recipe into Chicken Vesuvio by using a Pino Grigio instead of the Marsala and serving it on roasted or pan fried potatoes.

Olive Garden Chicken Marsala Recipe

4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
COVER and simmer for about 15 minutes.
TRANSFER to serving plate.

The Old Guy

Wednesday, September 11, 2013

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Baked Apples in a Bag

Perfect Late night snack

Baked Apples in a Bag. Quick and easy snack when you're craving something sweet but want something decently healthy. This would be a great after school snack as well.  Let the kids help too.  You do the peeling and cutting and let the kids assemble.

1 apple peeled and sliced, 1tsp sugar, 1tsp water, 1/4tsp cinnamon, 1/4 tsp cornstarch, 1 or 2 tablespoons raisins (if desired). Put in bag and microwave 2 min. tasty treat! Only 59 calories

Use a Ziploc Zip "n Steam bag or a similar vented bag.
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Sloppy Joe Tater Tot Casserole

I love Tater Tots!  I love Sloppy Joes!  Here is a recipe that combine both.  What's wrong with that?  NOTHING.

Sloppy Joe Tater Tot Casserole

  • 1.25 lb. ground beef
  • 1/2 red bell pepper, diced
  • 1/2 sweet onion, diced
  • 1/2 (15.2 oz.) can corn, drained
  • 1 (15 oz.) can Manwich Original Sloppy Joe Sauce
  • 2 oz. 1/3 less-fat cream cheese
  • 8 oz. cheddar cheese, grated
  • 16 oz. seasoned tater tots
  • Scallions, chopped, for sprinkling on top as desired
Preheat oven to 450 degrees F.
In a large skillet, brown the ground beef with the peppers and onions until the meat is cooked through. Drain the fat and return to the heat. Stir in the corn, Manwich, and cream cheese. Cook over low heat until the cream cheese is melted.
Pour the sloppy joe mixture into a 9x13 baking dish. Top with half of the grated cheese.
Arrange the tater tots in a single layer over the top of the cheese. Sprinkle the top with the remaining cheese.
Bake for 20 minutes. Remove from the oven and sprinkle with chopped chives if desired. Serve immediately.

The Old Guy

Monday, September 9, 2013

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Old Fashioned Chocolate Chippers

Comfort food at it's best from Granny's Kitchen.

Chocolate Chip Cookies

1 cup brown sugar
1 cup sugar
2 sticks butter, soft
2 tsp vanilla
2 eggs, beaten
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup nuts, chopped
2 cups chocolate chips

Preheat oven to 375° F. Cream together butter and sugars; beat in vanilla; beat in eggs; measure then sift flour, soda, salt and beat into creamed mixture. Stir in nuts and chocolate chips. Drop by teaspoon onto baking sheet and bake 8 minutes. Makes 5 dozen cookies
Granny's Favorites Cookbooks

The Old Guy
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Pizza Grilled Cheese

Now that school has started, here is a great sandwich for lunch or an after school snack

Pizza Grilled Cheese

4 sliced bread
4 mozzarella, sliced
pepperoni (cut in half or mini)
Italian seasoning or basil
Parmesan cheese (opt)
pizza sauce (for dipping)

Cooking Directions
*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of Parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.
Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.

The Old Guy
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How to Store Onions and Garlic and Shallots

This tip will save you a lot of money, and it works.

How To Store Your Garlic, Onions And Shallots So They Can Last For Months

1. Make sure onions, garlic etc are firm and blemish free.
2. Use brown lunch paper bags.
3. Hole punch.
4. Paper clips for holding bags closed.

How to make:

1. Punch the bags. You can do this any way you wish, even randomly all about the upper half of the bags. Typically holes are punched by folding the bag a few times and then punching in a row, spacing the punches an inch or so apart. Another method would be to fold the bag in half lengthwise, punch along one edge, flip the folded bag over and punch along the other edge, approximately 1" between punches. It by no means needs to be perfect, simply punch holes for ventilation. The result is multiple rows of holes.

2. Fill the bag up to half full (just below or at first punched holes), fold over the top, label it and paper clip it to hold the top down."
The Old Guy
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Snackin' Apple Cake his a wonderful site.  She post recipes that are simply and down to earth.
This Snackin' Apple cake did not last long in my house.  In fact I had to bake a second one.   I drive fir Meals on Wheels for my county here is Michigan and shared this cake with some of my clients and they loved it too.

This Applesauce Snackin’ Cake makes a great afternoon snack with a glass of milk or cup of coffee.  How many times have you ended up with one cup of applesauce in the refrigerator that is about to spoil and you don’t know what to do with it?  I usually make this cake because it is quick and easy and I hate to see anything ruin.  This cake is so moist it really doesn’t need a frosting.
4 tablespoons butter or margarine, melted
1 cup brown sugar
1 egg
1 cup applesauce
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1 cup raisins
1 cup nuts (I use walnuts, you can use whatever you like)
Whisk together butter, sugar, egg, applesauce and vanilla in a large bowl.  In another bowl whisk together flour, baking soda, salt, cinnamon, ginger, allspice and nutmeg.  Pour the flour mixture into the first mixture and mix well with a spoon. Fold in raisins and nuts.  Spray a 9 x 9 inch baking dish and add batter.  Bake in preheated 350 degree oven 35 to 40 minutes testing for doneness as ovens vary.  Remove and let cool.  Can frost with your favorite frosting or just dust with powdered sugar on top.  Enjoy!
Note:  You could double this recipe, too.

The Old Guy
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Peeling Hard Boiled Eggs 


I have tried many ways of cooking hard boiled eggs so that they would peel easily, but this method works the best best. I have tried. Thanks to who ever posted it, and thanks to "" for posting it originally.          

Saturday, August 10, 2013

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Gooey S'mores Brownies

Once again the internet has provided a chocolate lovers delight.  Check out Swirls of Flavor on Facebook or Pinterest.  Thanks Gwenn.
OMG.  These are GREAT!!

Gooey S’mores Brownies
4 whole graham crackers
1 pkg. (19.5 oz.) chocolate fudge brownie mix, Pillsbury
2 eggs
1/2 cup oil
1/4 cup water
4 pkgs. (1.55 oz. each) Hershey’s milk chocolate candy bars
1 cup marshmallow fluff
1 cup mini marshmallows
1. Preheat oven to 350F. Line 8″ x 8″ square baking pan with foil leaving 2-inch overhang. Coat with cooking spray.
S'mores Grahams for brownies2. Line bottom of prepared pan with 3 whole graham crackers and one graham cracker cut into thirds.
3. With mixer on medium speed combine brownie mix, eggs, oil and water, beating until a batter forms.

S'mores Pouring brownie batter over grahams4. Pour brownie batter over graham cracker layer, covering evenly.
5. Bake 1 hour or until toothpick inserted in center comes out with moist crumbs.

S'mores candy bars for brownies6. Remove from oven. Immediately top with three whole candy bars and one candy bar cut into thirds. Let stand until chocolate has melted, about 30 minutes.

S'mores swirling7. Top with dollops of marshmallow fluff. Swirl with knife to make topping.
8. Top with mini marshmallows.
9. Serve ooey gooey warm (you’ll need lots of napkins!) or completely cooled, your choice! Cut into 12 brownies.
Makes 12 servings.

The Old Guy

Friday, August 9, 2013

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 Cheese, Potato and Smoked Sausage Casserole

Quick is good.  Easy is good. Inexpensive is good. Taste is very good.  I hope you enjoy this recipe I found.

Cheese Potato & Smoked Sausage Casserole

3 cups Idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb.
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb. Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb. smoked sausage
1/8 teaspoon paprika

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

**NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.** 

The Old Guy
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Oven Baked Frito Pie

I found this recipe on Facebook.  Thanks to who ever posted it.  It is good.

Oven-Baked Frito Pie

1 lb. lean ground beef
1 can (16 oz) chili beans
1 can (8 oz) tomato sauce
1 can (15 oz) diced tomatoes
1 envelope low sodium taco seasoning
1 cup shredded cheddar cheese (2% fat kind)
3 1/2 cups corn chips (Fritos)
1 1/4 cup fat free sour cream

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili. Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 4-5 minutes longer.

The Old Guy

Thursday, August 8, 2013

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Kitchen "Miracle" Cleaner


How to clean your cookie sheets--Kitchen "Miracle" Cleaner! You put about 1/4 cup of baking soda in a small glass bowl and squirt in hydrogen peroxide until it makes a nice paste. Then you rub it on the offending dirt/stain/grease...whatever! You can usually just use your fingers...but you can also use a small sponge as well.

Cool, and it works

The Old Guy


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White Chicken Enchiladas

White Chicken Enchiladas

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterrey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

The Old Guy
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Pecan Cake Bars

Pecan Cake Bars

For crust:

2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.
The Old Guy