Pizza Roll-up and more kid favorite things

Image 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.

Enjoy
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.

 

Banana Nut Bread and "6 Week" Muffins

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











Ron


Image via Wikipedia

Copper Pennies and Scalloped Carrots

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.

Enjoy
The Old Guy

Pecan Slab Pie

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.

Enjoy.
The Old Guy

Dips ands Spreads

Image by niallkennedy via FlickrWith 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 re-fried 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.


Cream Cheese with Grape Jelly

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.


Crab Dip
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 crackers.


Enjoy
The Old Guy

Dips and Chili courtesy of my friend "Big Bill"

Image by joe beasley via FlickrImage via Wikipedia
Merry Christmas, Happy Hanukkah, Happy Kwanzaa, and Happy Holidays to all.
The following recipes come from a friend I worked with at TSA in 2002 at Seatac Airport and Boston Logan Airport.  We we both were Lead Screeners doing training there learning the government way to screen Airport passengers.  We then traveled to other airports across the country teaching the private screening force how to run the checkpoints "the government" way.  He loves to eat as much as he loves to cook.  He prepares these recipes for his football buddies, and with the Super Bowl, and other bowl games coming soon, you can prepared these recipes for your friends as well.



Dip Recipe


1 package of ground beef

2 jars of salsa (any kind you prefer)

1 package of taco seasoning 1 large package of Velveeta cheese

1 packages of sharp cheddar cubes

1 Green pepper

Jalapenos (if you want it hot)

2 beers (One for you to drink the other one goes in the dip)
Cook up the ground beef add the taco seasoning. Throw the beef, cheese,

salsa, green peppers, jalapenos, and beer in a Crock pot on low to medium

heat.(My football watching crew love this dip)



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7 Layer Mexican Dip
1 package (8 ounces) cream cheese
1 tablespoon Taco Bell Home Originals Taco seasoning mix

1 cup EACH guacamole(optional), Taco Bell thick "N Chunky Salsa and shredded lettuce

1 cup Kraft shredded mild cheddar cheese

1/2 cup chopped green onions
2 tablespoons sliced pitted ripe olives
Mix cream cheese and seasoning mix. Spread onto bottom of 9 inch pie plate or quiche dish.

Layer guacamole(optional), salsa, lettuce, cheese, onions, and olives over cream cheese mixture; cover. Refrigerate.

Serve with crackers or tortilla chips

*I put optional for the guacamole because the recipe calls for it but I hate guacamole and never put it in this dip. And it still tastes great.



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Chili Cheese Dip
1 package (8 ounces) cream cheese

1 can (15 ounces) chili with or without beans (I use Hormel no bean chili)

1 cup Kraft cheddar cheese

spread cream cheese onto bottom and up sides of 9 inch microwavable pie plate or quiches dish. Spread chili over cream cheese. Sprinkle with cheddar cheese.

Microwave on high 3 minutes or until thoroughly heated

Serve hot with tortilla chips

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Hot Artichoke Dip
1 package (8ounces) cream cheese

1 can (14 ounces) artichoke hearts, drained, chopped (I use two cans)

1/2 cup mayonnaise

1/2 cup grated Parmesans cheese

1 clove garlic, minced (I use a dash of garlic powder instead)

Mix all ingredients with electric mixer on medium speed until well blended. Spoon into 9 inch pie plate or quiche dish.

Bake at 350 degrees for 20 to 25 minutes or until very lightly browned.

Serve with crackers or baked pita bread wedges. (I use cut up pieces of french or Italian bread. Whatever is on sale at the bakery shop at your local Grocer



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SUPER EASY FANTASTIC CHILI
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa (adjusted to the level of hotness)
4 tablespoons chili seasoning mix (adjusted to the level of spice)
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desire
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
This is an awesome and simple recipe. I usually make 5 batches of this stuff for games and never have I had any leftovers.
Enjoy and Merry Christmas
The Old Guy and Big Bill Strittmatter

Absolutly No Fail Easy Fudge

Image by Getty Images via @daylifeThis 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

Slow Cooker Stuffing

Image via WikipediaWith Thanksgiving just around the corner, here is a recipe I came across many years ago.  It tastes great and will free up your precious oven space on Thanksgiving Day.

Slow Cooker Stuffing

1 can mushroom stems and pieces
4 ribs celery, chopped
2 medium onions, chopped
2 tbsp. dried parsley
1/2 - 3/4c. Butter or margarine
13c. day old bread, cut into cubes
1 1/2tsp. salt
1 1/2tsp. sage
1tsp. poultry seasoning
1 tsp. thyme
1/2 tsp. pepper
2 eggs
Sauté the mushrooms, celery, and onions in butter until tender. In a large bowl toss the bread cubes with the seasonings. Add the mushrooms mixture. In a measuring cup drain the mushrooms and add water to equal 14 oz. Add 1 Tbsp. chicken bouillon. Pour over the bread mixture and toss well. Put into a slow cooker and cook on low for 4-5 hours.
P.S.
You can use your slow cooker to keep mashed potatoes warm too.
 
Enjoy
The Old Guy

Oreo Marshmallow Brownies

  The following recipe came from    http://bethsfavoriterecipes.blogspot.com/
  Check out her blog.  She has some really good stuff on it.
                                             
Oreo Marshallow brownies

These were very rich and very yummy. I had seen this recipe and bought the chocolate marshmallows thinking this was what the recipe called for. It called for something else, but I used what I bought and everyone liked these. They are gooey, so you will need to eat them with a fork! Warm, is the preferred way!




Oreo Marshmallow Brownies                                           

http://insidebrucrewlife.blogspot.com/

1 brownie mix

16 oreos, broken in quarters

1 c. marshmallow fluff

1 bag Kraft jet puffed chocolate covered mallow bites, frozen(we used choc mallows--see picture)

4 crushed oreos



Preheat oven to 350*. Mix up brownie mix using the 2 egg directions. Spread 1/2 the batter in greased 9 x 13 baking pan. Place quartered oreos on top of the batter. Drop fluff by spoonfuls on top of oreos. Toss half the chocolate covered marshmallows on the batter. Drop spoonfuls of the rest of the brownie batter on top and carefully spread it out. It is OK if the marshmallow isn't covered all the way. Sprinkle the top with the crushed oreo crumbs and the rest of the chocolate covered marshmallows. Bake for 25 minutes. Cool and consume!

Enjoy
The Old Guy

Enjoy Beth's Blog too                           

Shucking and Cooking Corn on the Cob

Image via Wikipedia A friend emailed this tip to me tonight.  I wish I had it while sweet corn was in season here in Michigan. I have been cooking it the way it shows in the video, but the trick is how to clean it easily without having the silks stuck to the corn. I also run some water on the corn to soak the husk and to create a little steam.


Watch the video and then you can thank me for finding it for all of us.

You can bet that I will be trying this trick! For those of us who love corn on the cob, this is an absolute must see!    No mess to preparing it, no silks to try to brush out of the corn, it comes out clean. http://www.youtube.com/watch?v=YnBF6bv4Oe4  Enjoy The Old Guy

Pumpkin Pie Squares

Image via WikipediaWith Thanksgiving around the corner I started going through my files trying to figure out what I will cook this year.  I came across this recipe I found in 1996 that is as good today as it was then.  This recipe yields 16-20 servings.

Pumpkin Pie Squares
Crust
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup butter or margarine

Filling
2 cans (15 ounces each) pumpkin
2 cans (12 ounces each) evaporated milk
4 large eggs
1-1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt

Topping
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter or margarine, softened

Combine topping ingredients in a small bowl until crumbly; press into a greased 13-in x 9-inch x 2-inch baking pan.  Bake in a preheated 350 degree oven for 20 minutes, or until golden brown.
Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust.  Bake for 45 minutes.  Combine brown sugar, pecans and butter or margarine; sprinkle over the top.  Bake 15-20 minutes longer or until a knife inserted in center comes out clean.  Cool. Store in refrigerator.  When ready to serve, cut into squares.

Enjoy
The Old Guy

One Pot Spaghetti

Image via WikipediaFast, easy, cooks in one pot, about a half hour.  Nothing wrong with this picture.

One Pot Spaghetti
1-1/2 pounds ground beef (could use half mild Italian sausage)
1 small onion, chopped (or 2 tablespoons dried minced onion)
1 teaspoon salt
1 clove garlic, pressed
1-1/2 teaspoons oregano
1 teaspoon chili powder
1 (6 ounce can) tomato paste
2-1/2 cups tomato juice
3-1/2 cups water (may need more)
2 tablespoons brown sugar (more of less to taste)
8 ounces regular spaghetti

In a 3 quart pot on the stove, mix together and brown the first six (6) ingredients over medium high heat. Drain any accumulated fat.
Add the tomato paste, tomato juice, water and brown sugar and mix well.

Bring to boil and simmer 20-30 minutes.  Add the spaghetti (uncooked) broken in  half if you prefer.  Mix well and cover,  Cook until spaghetti is done al dente and sauce has thickened.  Check and stir every few minutes to make sure spaghetti is not sticking together, and add more water if necessary.  Should be ready in about 20 minutes,

Enjoy
The Old Guy

If your rice gets gummy............

Image via Wikipedia I found the following tip in the September issue of Cooking Light. (great magazine) and just had to share it..  I never woulda thunk it but I tried the following and it really works well.

"When rice is cooked in the traditional way.....simmering in a lidded pot...the close-packed grains rub together and release starch, often leading to the dreaded sticky rice.  The solution is ratio-free ( no 1 cup of rice to 2 cups of water).

Use more water.  Lots more, so you cook the rice like pasta until it reaches the proper consistency, then drain.  The pasta method keeps the rice from rubbing together too much as it cooks; draining ensures it won't suck up more water than it needs.

Check brown rice for doneness at around 25 minutes.
For white rice, which absorbs water more readily, try sauteing the grains before boiling, for about two minutes in a tablespoon of oil.  Then add roughly four times as much cold water as rice to the pan, and boil.  Check for doneness at around 15 minutes (timing starts when water boils)."

Hope this helps your rice cooking, and thanks to Cooking Light for the information.

Enjoy.
The Old Guy

Pizza Pancakes

Image via WikipediaCame across this recipe last may.  Found it on Google on a website called plainchicken.com. Check out the site and try this recipe. . Thanks  to palainchicken.com.  I really enjoyed it that thought I would pass it on.  Enjoy

The Old Guy.

2 cups Bisquick
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes if desired
2 large eggs
1-1/2 cup shredded mozzarella cheese
1/2 cup chopped peperoni
1 cup Italian sausage, cooked and crumbled with casings off)
1/2 cup mushrooms, sliced.
pizza sauce (warmed)

In a large bowl, combine the the biscuit mix, Italian seasonings, and red pepper flakes (IF USED).  combine the eggs,and milk; stir into dry ingredients just until moistened.  Fold in cheese, pepperoni sausage and mushrooms.  Pour batter by 1/4 cupful's (could use a large cookie scoop) onto a lightly greased hot griddle.  Turn when bubble form on top; cook until the second side is golden brown. Serve with pizza sauce.

Enjoy
The old guy

Kugeli Potatoes

Image via WikipediaI LOVE church cookbooks.  The recipes you usually find there is my kind of cooking.  The following is similar to potato Kugel (or Pudding).  I found it in the First Presbyterian Church  Sesquicentennial Cookbook from 1986.

Kugeli Potatoes
6-8 potatoes, grated*
2 eggs, well beaten
6 tablespoons butter (melted)
3/4's of a small onion, grated
1 cup hot milk
2-1/2 teaspoons salt
Mix all ingredients in a large bowl, stirring well to combine.  Place in a square 8 inch x 8 inch pan that has been sprayed with cooking spray and bake in a preheated 350 degree oven for about 1 hour and 15 minutes.
* Grate potatoes into a bowl of cold water to prevent them from turning dark, and then squeeze dry using a kitchen towel)

Enjoy
The Old Guy

Hot Dog Casserole

Image via WikipediaMy grandson Wes loves Hot Dogs.  The following recipe is sure to be a kid pleaser for most kids and kids at heart too.
7-9 hot dogs, sliced bit size
1 (15 ounce) can diced tomatoes
1 can baked beans
3/4 cup cooked rice

Preheat oven to 375 degrees.  Mix all ingredients in a mixing bowl and place in a casserole dish.  Cover with foil and bake 45 minutes or until bubbly.

Enjoy
The Old Guy

Flavored Coffees

Image via WikipediaDo you love flavored coffees?  Now you can make your own mixes with these simple recipes.....

Cafe' Vienna
1/2 cup instant coffee powder or granules (your favorite brand)
2/3 cup Sugar
2/3 cup non-fat dry milk solids
1/2 teaspoon cinnamon

Stir ingredients together.  Process in a blender until powdered.  Use two teaspoons to one cup water.
Store unused powder in a tightly sealed container.

Italian Mocha Espresso
1 cup instant coffee powder or granules
1 cup sugar
4-1/2 cups nonfat dry milk solids
1/2 cup cocoa powder

Stir all ingredients together.  Place in blender and process until powdered.  Use 2 teaspoons to one small cup of hot water.  Serve in demitasse cups.

Instant Cappuccino
1 cup powdered non-dairy creamer (plain or flavored)
1 cup powdered chocolate milk mix
2/3 cup instant powdered or granulated coffee
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Mix all ingredients together.  Place in blender and process until powdered.  Use 1 heaping tablespoon per cup of boiling water.  Store in airtight container.

Mocha Fireside Coffee
2-1/2 cups powdered non-dairy creamer
2 cups hot cocoa mix
1 cup instant coffee granules
1 cup Ovaltine chocolate drink mix
1/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg

Combine all ingredients and mix well.  Place in blender and blend until powdered. Use 1 tablespoon mix to 3/4 cup Boiling water.  Store in airtight container.

Enjoy
The Old Guy

"Magic" Butter

Image via WikipediaThis recipe came to me from a friend who lived in Colon, Michigan, the "Magic Capital Of The World", birthplace of Harry Blackstone.

1 pound margarine at room temperature
1 cup buttermilk
2 drops yellow food coloring

Have Margarine at room temperature.  Heat buttermilk but, DO NOT BOIL.  Put margarine in a mixing bowl.  Using an electric mixer, slowly whip warmed buttermilk into margarine along with the food coloring.  Place in a resealable container and place in refrigerator.
You may never buy butter again!
Enjoy.
The Old Guy

Ham Crouquettes

Image by dklimke via FlickrIn an earlier post, I had a recipes for Bill Knapp's Escalloped Potatoes.  The following recipe is the perfect "go with"

Ham Croquettes

Ingredients


3 tablespoons butter

1/4 to 1/2 teaspoon curry powder

1/4 cup all-purpose flour

3/4 cup milk

2 to 3 teaspoons prepared mustard

1 teaspoon grated onion

2 cups coarsely ground fully cooked ham

2/3 cup dry bread crumbs

1 egg, beaten

2 tablespoons water

Oil for deep-fat frying



CHEESE SAUCE:

2 tablespoons butter

2 tablespoons all-purpose flour

1/4 teaspoon salt

Dash pepper

1-1/4 cups milk

1/2 cup shredded cheddar cheese

1/2 cup shredded Swiss cheese

Directions

In a saucepan, melt butter; stir in curry powder and flour. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in mustard and onion; add ham and mix well. Cover and chill thoroughly.

With wet hands, shape mixture into 10 balls. Roll balls in bread crumbs; shape each into a cone. Whisk together egg and water. Dip cones into egg mixture; roll again in crumbs.

Heat oil in a deep-fat fryer to 375°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown. Drain on paper towels; keep warm.

For the cheese sauce, melt butter in a saucepan; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Spoon over croquettes. Yield: 5 servings.

Enjoy.
The Old Guy

Potato Puff

Image via WikipediaI've been making this recipes for many years.  It looks fancy, but is very easy to prepare.
It puffs up like a soufle', but will deflate very quickly so serve it straight from the oven so it looks it's best. 

Potato Puff
1-Box Instant Mashed Potato for 8 servings

1-cup cottage cheese

1-cup sour cream

¼ cup green onions, thinly sliced

1 (2-ounce) jar pimentos, drained and chopped

2 teaspoons salt

1 clove garlic, minced

3 eggs, separated

2 tablespoons butter



Prepare mashed potatoes according to package directions using an electric mixer. Add cottage cheese, sour cream, onion, pimento and egg yolks. Beat until fluffy. Beat egg whites until stiff. Fold egg whites into potato mixture. Turn into a buttered 1-1/2 quart casserole. Dot with butter. Bake in a preheated 350-degree oven for 1 hour.

Enjoy
The Old Guy

Sock-It-To-Me Cake

Image by Rachel from Cupcakes Take the Cake via FlickrI found this recipe on the back of a box of Duncan Hines Cake Mix about 30 years ago.  It is a wonderful sour cream pound cake.

Sock-It-To-Me Cake

For Cake:
1 package Duncan Hines Butter Recipe Golden Cake Mix
1 cup (8 ounces) sour cream
1/2 cup Crisco Oil
1/2 cup sugar
1/4 cup water
4 large eggs

For Filling:
1 cup chopped pecans
2tablespoons brown sugar
2 teaspoons ground cinnamon

Preheat oven to 375 degrees.  In a large bowl, blend cake mix sour cream, oil, 1/4 cup sugar, water and eggs.  Beat at high speed for 2 minutes.  Pour 2/3 of the batter in a greased and floured 10-inch tube pan or fluted pan.  Combine filling ingredients and sprinkle over batter in pan.  Spread remaining batter evenly over filling mixture in pan.  Bake at 375 degrees for 45-55 minutes, or until cake springs back when touched lightly.  Cool right side up for about 25 minutes, then remove cake from pan.
Glaze: Blend 1 cup confectioners sugar and 2 tablespoons milk.  Drizzle over cake.

Enjoy
The Old Guy










 

Onion-Wurst Pate'

Image via WikipediaThis recipe makes a great appetizer.  It comes from my friend Joe and is sure to be a hit.

Onion-Wurst Pate'
1 cup finely chopped Sweet Spanish onion
1 (8 ounce) package cream cheese, softened
1/2 pound Liverwurst
1/2 teaspoon Worcestershire sauce
1 tablespoon milk
Chopped fresh Parsley (for garnish)
Sweet Spanish onion ring (for garnish)
Sweet paprika

Combine onion, half the cream cheese, liverwurst and Worcestershire sauce, and blend well.  Place in a plastic-lined bowl and chill until firm.  To serve, unmold on a serving plate.  Combine remaining cream cheese and milk.  Mix until smooth and "frost" the pate'.  Sprinkle with chopped parsley.  Garnish with onion rings dipped in paprika.  Serve with a choice of crackers or Melba toast.
Yield is about 2-1/2 cups.

Enjoy.
The Old Guy

Three of my favorite Salad Dressings

Image via WikipediaThe following three salad dressings are sure to please your salad palate.  Use your favorite greens and fixin's and enjoy.

"Just like the Olive Garden" Salad Dressing

1 bottle of Paul Newman's Vinegar and Oil Salad Dressing
2 tablespoons Wishbone Italian Original Salad Dressing
2 tablespoons grated Parmesan Cheese
2 teaspoons Sugar
1/2 teaspoon dry mustard

Place all ingredients in a blender and mix well. Pour over your greens and toss well.  Add more dressing if desired.
Placed in sealed container and store in refrigerator.

French Dressing

1 cup vegetable oil
1/2 cup vinegar
3/4 cup sugar
1/3 cup minced dry onions
1 teaspoon salt
1 teaspoon sweet paprika
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 can Tomato Soup (undiluted)

Place all ingredients in a blender and blend on medium.  Add 1 cup tomato soup.  Blend on high to mix well.
Put in sealed container and stores for weeks in the refrigerator.

Poppy Seed Dressing

1 cup Miracle Whip Salad Dressing
1 cup sugar
1/3 cup vegetable oil
1 onion, grated
1-1/2 cup sour cream
2 teaspoons poppy seeds
1/4 cup white vinegar
1 teaspoon salt

Place all ingredients in a small bowl and using a whisk, mix well.  Place in sealed container.  Keep refrigerated.

Enjoy
The Old Guy

Triple Decker Strawberry Stuff (Hungarian Pastry)

Image via WikipediaThis recipe appeared in the "Tast of Home" magazine in the February/March 2007 issue.  I got it from my Mom, who got it from my cousin Mickey Freidman.
It is not for the inexperienced baker.  The dough must be worked quickly after it comes out of the fridge as it becomes soft.  I got banned from my sister-in-law Linda's kitchen after I made a bit of a mess from the flour "flying" everywhere.  But I will tell you this....all the trouble is worth it!  This IS my all time favorite dessert.
Anyone I make it for knows they are loved alot for me to prepare this Strawberry Hungarian dessert for them. 

Triple Decker Strawberry Stuff
2 pounds Strawberry Jam

5 cups Flour

1-Cup Sugar

4 teaspoons baking powder

2 teaspoons baking soda

4 egg yolks

½ pint Sour Cream

1-teaspoon vanilla

Pinch of salt

½ pound margarine plus 2 tablespoons Crisco

Topping

2-1/2 cups ground walnuts

½ cup sugar

Sift dry ingredients together. Add Crisco and butter. Mix as for piecrust. Add egg yolks, sour cream and vanilla. Mix well. Divide dough into 3 portions. Place in plastic wrap and chill well.

Roll out first portion of dough as for piecrust and place in a 15” x 1” x 12” jellyroll pan.

Sprinkle with ½ sugar and nut mixture.

Roll out second portion of dough and place on top of first layer.

Spread with Jam and remaining nut mixture.

Roll out third portion of dough and cut into lattice strips. Weave lattice strips over jam and nut mixture-sealing strips on the edges.



Bake for 25 minutes at 350 degrees.



Cool and cut into squares.

Enjoy.
The Old Guy