Friday, November 29, 2013

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Thanksgivuhkah Greetings To All

The Old Guy.

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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