Potato Chip Schnitzel

I found this website on Facebook.  Interesting article and occasional recipes.  This is a good one for your passover dinner.

Enjoy.  The Old Guy

You make want to eat dessert first in case you are too full after eating dinner to try this 'winner winner" easy peanut butter cake.

Peanut Butter Cake with Peanut Butter Frosting

Peanut Butter Cake with Peanut Butter Frosting

2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
3 EGGS
Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.

Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

PEANUT BUTTER-HONEY FROSTING

1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK

Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.

NOTE: You can double the frosting.  I did.

Enjoy.

The Old Guy

Copy Cat Wendy's Chili

Have you ever ordered something at a restaurant and thought "I wonder how they made that?" or "I wish I could make that at home".  Well now is your chance.  A copy cat Wendy's Chili.


Ingredients

• 2 lb ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 C chopped celery
• 1 46 oz bottle of tomato juice
• 1 29 oz can tomato sauce
• 1/4 C chili powder (more or less to taste)
• 2 tsp ground cumin
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1/2 tsp white sugar
• 1/4 tsp cayenne pepper
• 1 14.5 oz can diced tomatoes
• 1 15 oz can light red kidney beans, drained and rinsed
• 1 15.5 oz chili beans

Directions

• In a large pot over medium high heat, brown the ground beef along with the onion, bell pepper and celery. Drain after cooking and return to the pot.
• Add the remaining ingredients to the pot, mix well and bring to a boil. Reduce heat and simmer for 2-3 hours.

Enjoy topped with cheese and sour cream or crackers. Or you can enjoy alone. For one of our leftover chili nights, I cooked some elbow macaroni and we had chili mac. You can’t go wrong with chili mac.

Enjoy
The Old Guy

What to do with your left-over Corned Beef

For a different casserole from the ordinary, this Reuben Casserole is sure to be a hit.  The Reuben Quiche is a winner too.

It has all the ingredients of a Reuben sandwich, but in the form of a casserole.

Reuben Casserole

Ingredients

• 1/2 cup chopped onion
• 1 medium tart apple, peeled and chopped
• 1/4 cup butter, divided
• 1 cup chopped cooked corned beef
• 1 cup sauerkraut, drained
• 1/2 teaspoon caraway seeds
• 1/4 cup Thousand Island salad dressing
• 1 cup (4 ounces) shredded Swiss cheese
• 2 slices rye bread, cubed and toasted
• 1 jar (2 ounces) diced pimientos, drained
• 1 medium green pepper, cut into 1/4-inch rings

Directions

• In a saucepan, saute onion and apple in 2 tablespoons butter until tender. Stir in beef, sauerkraut and caraway seeds.
• Spoon into an ungreased 2-qt. casserole. Drizzle with salad dressing; sprinkle with cheese. Toss croutons with remaining butter; sprinkle over cheese. Top with pimientos and pepper.
• Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 4 servings.
•  
• Enjoy
• The Old Guy

Good Stuff for St. Patrick's Day

Irish Beef Dinner

• 2 medium Yukon Gold potatoes                                    

• 2 small parsnips

• 3/4 pound lean ground beef (90% lean)
  

• 1 medium onion, chopped

• 2 cups finely shredded cabbage

• 2 medium carrots, halved and sliced

• 1 teaspoon dried thyme

• 1 teaspoon Worcestershire sauce

• 1 tablespoon all-purpose flour

• 1/4 cup tomato paste

• 1 can (14-1/2 ounces) reduced-sodium chicken or beef broth

• 1/2 cup frozen peas

• 3/4 teaspoon salt, divided

• 1/2 teaspoon pepper, divided

• 1/4 cup 2% milk

• 1 tablespoon butter
  

Peel potatoes and parsnips and cut into large pieces; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

• Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cabbage, carrots, thyme and Worcestershire sauce.
• In a small bowl, combine the flour, tomato paste and broth until smooth. Gradually stir into meat mixture. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in the peas, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Drain potatoes and parsnips; mash with milk, butter, remaining salt and pepper. Serve with meat mixture. Yield: 4 servings.
  

tuna burger (Photo credit: pcarpen)

Tuna Burgers

Tuna Burgers

1 can (6 ounces) tuna, drained and flaked
1 egg
1/2 cup Italian bread crumbs
1/3 cup finely chopped onion
1/4 cup chopped celery
1/4 cup chopped sweet red pepper
1/4 cup mayonnaise
2 teaspoons chili sauce
1/2 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce
Dash Worcestershire sauce
4 hamburger buns, split
Tomato slices and lettuce leaves (optional)
In a bowl, combine first 13 ingredients' mix well.  Shape into four patties (mixture will be soft).  Coat a nonstick pan with cooking spray' fry patties for 3-4 minutes on each side or until cooked through.  Serve on buns with lettuce and tomatoes.

Enjoy

The Old Guy

  (Photo credit: Wikipedia)

Haystacks

Sometimes when an Amish or Mennonite family in this area is in need, their local community holds benefit dinners which often feature these "haystacks." The components offered differ from dinner to dinner and with the seasons. It is sort of like a De-constructed taco salad, But I like them much better.

Traditional Haystack

2 lbs lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 (14 ounce) jar spaghetti sauce
2 cups saltines, crushed
2 -3 cups tortilla chips, crushed
2 cups cooked rice
1 head iceberg lettuce, chopped fine
2 cups tomatoes, diced
1 cup carrot, chopped
1 cup green onion, chopped
1 cup sliced ripe olives
1 cup red pepper, diced
1 cup celery, diced
1 1/2 cups cheddar cheese, shredded
1 cup cooked bacon, crumbled
1 cup sunflower seeds
1 (11 ounce) jar salsa
Italian salad dressing (optional)


Directions:

1
Brown the ground beef with the taco seasoning in a skillet over medium-high heat.
2
Add the spaghetti sauce and simmer until the meat is cooked through and the liquid evaporates.
3
Don't crush the saltines or tortilla chips too finely.
4
Place all ingredients in individual serving bowls.
5
Each person can make their own "haystack". The traditional order for layering is lettuce, crushed crackers and chips, meat mixture, rice, each of the veggies, cheese, bacon, sunflower seeds, and salsa (plus Italian dressing if added).

I like my haystack, in addition to the ingredients above, to include spaghetti and cheddar cheese sauce.

Enjoy

The Old Guy

 (Photo credit: Wikipedia)

Tomato Soup and Grilled Cheese Sandwiches

What the heck kind of weather is this? Snow and cold one day, then 60 degrees the next, and then back to cold and more snow. It's making me crazy. Ah Michigan! If you don't like the weather, wait a few minutes and it will be sure to change.

One thing that does not change is my favorite lunch. I liked it as a kid, and I still love tomato soup and grilled cheese sandwiches. Try these updated recipes.

Easy Tomato Soup

2 cans(14-1/2 ounce each) Italian style diced tomatoes with basil, oregano and garlic, undrained

¼ cup butter

½ cup finely chopped onion

2 garlic cloves, minced

6 tablespoons flour

1 carton (48 ounce) chicken broth

Grated Parmesan cheese (if desired)

In a blender, process the tomatoes with juices until pureed; set aside. In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender. Add garlic; cook one minute longer. Remove from heat; stir in flour until smooth. Cook for one minute. Gradually whisk in chicken broth. Add pureed tomatoes and bring to a boil over medium heat, stirring occasionally. Reduce heat a simmer for 20-25 minutes to allow the flavors to get aquainted. If desired, sprinkle with Parmesan cheese. Serve hot.

Grilled Cheese and Pepperoni Sandwich

Layer a slice of Italian bread with one slice of Provolone cheese, 4 slices of pepperoni and 3 onion rings. Top with another slice of bread. Spread outside of sandwich with 1 teaspoon of garlic spread. Toast in a skillet over medium heat for 3-04 minutes per side.

Cut on a diagonal and “dunk” in the hot tomato soup. (At least that's the way I ate it)

For the kids, if the provolone may now taste good to their taste buds. Make the grilled cheese the way you always do. You might try spreading the outside of the bread with Miracle Whip instead of butter before grilling, for a slightly different taste.

Ham and Swiss Cheese Melt

Cut one 10-1/2 ounce French Bread Baguette in half without slicing through completely.  On the bottom half, arrange eight slices Swiss Cheese, eight thin sandwich pickle slices and four slices of deli ham. Top with additional eight slices of swigs cheese and sprinkle with 1/2 teaspoon sweet paprika.  Close sandwich; cut crosswise into four pieces and place on a baking sheet.  Bake at 350 degrees for 12-15 minutes or until cheese has melted.

Enjoy
The Old Guy

Cooking Migas (Photo credit: Wikipedia)

Migas

Migas

Migas are scrambled eggs mixed with crispy bits of torn corn tortillas, jalapenos, tomato salsa and cheese.  Additional ingredients can be added but varieties of migas are served with fresh warm corn or flour tortillas.

2 teaspoons olive oil
3 corn tortillas torn into dime-sized pieces
1 cup diced onions
1 jalapeno chili, seeded and minced
1 clove garlic, minced
1/2 cup diced tomatoes
1/4 teaspoon oregano
4 eggs, slightly beaten
1/2 cup prepared Salsa
1/2 cup shredded Cheddar cheese
1/2 teaspoon salt

Heat oil in a large nonstick skillet over medium heat.  Add tortilla pieces and saute 2 minutes until they begin to turn crispy.  Add onions, chiles and garlic; saute 1 minute.  Add the tomatoes, oregano and salt and continue to saute.  Add eggs and scramble along with the tortillas and vegetables until eggs are set.  Remove pan from heat; add salsa and cheese.  Stir gently until cheese melts.  Serve immediately with warm corn or flour tortillas.

Enjoy

The Old Guy

 

Breakfast Biscuit Cups

 

Breakfast Biscuit Cups Recipe  20 50

Ingredients

• 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

Directions

• 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
•  

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”.

Enjoy.

The Old Guy

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


Enjoy.
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.

Enjoy.
The Old Guy

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.

*Note

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. 

Enjoy.

The Old Guy

Crock Pot Chuck Roast 2 ways

 

Here are a couple of new twists to some old slow cooker recipes.

Tangy Chuck Roast

1 (3-5 pound) Chuck roast

1 package Good Seasons Italian dressing

1 package Hidden Valley Ranch dressing

1 envelope McCormick Brown Gravy mix

1 cup chicken or beef broth

1 cup water

Place all the seasonings, water, and broth in a mixing bowl and stir well to combine. Brown the meat if desired.  Put the Chuck Roast in slow cooker and pour liquid seasoning mixture over the top.

Cook on High for about 4 hours or 8 hours on low or until roast is tender.

Thicken the cooking liquid if desired to make a gravy.  

Spanish Chuck Roast

1 (3-5 pound) Chuck Roast

1 large can V8 juice

1 medium size jar green olives with pimentos, chopped

1 large onion, thinly sliced

Flour for dredging

Dredge Roast in flour and brown on all sides. Place in slow cooker and add all other ingredients.

Cook 2 hours on high AND 6 hours on low, or until roast is tender. 

Thicken cooking liquid and serve with boiled potatoes and carrots

 Enjoy.

The Old Guy

  

 

 

 

Beef and Rice Casserole

This quick and easy casserole is a family meal pleaser.  Add a salad and some brown 'n serve rolls for a complete lunch or dinner.

1 pound Ground Beef

1 small onion, diced

1-1/2 cups cooked rice

1 can Campbells condensed Chicken Noodle soup, undiluted

1 can Campbells condensed Cream of Mushroom soup, undiluted

1 cup water

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon curry powder

In a large skillet, brown the ground beef; drain, reserving 1 tablespoon of fat.  Cook onions in reserved fat cooking until onions are transparent.

Add all remaining ingredients and mix well.  Pour into a 9-inch x 13-inch x 2-inch baking dish that has been sprayed with Pam.

Bake in a preheated 350 degree oven for about 30 minutes, or until heated through and bubbly.

Enjoy

The Old Guy

ZipList Recipe Clipper

This is on of the handiest recipe saver sites I have ever found.  I use it almost everyday.  You can save recipes from any site and save them is the ZipList Recipe Box.  Try it.  It is great.

Enjoy
The Old Guy

Web Recipe Clipper

Save recipes from anywhere across the web.

Once added to your browser, the ZipList Recipe Clipper bookmarklet allows you to grab a recipe from your favorite food website or Pinterest and add the recipe directly to your recipe box or shopping list without even having to leave the website. It's so simple.

 

Drag this button to your bookmarks toolbar & quickly clip your favorite recipes to ZipList

 

It's Easy to Get Started

Just follow the simple steps below to add the ZipList Recipe Clipper bookmarklet to your browser and start clipping.

Make sure your browser's Bookmarks Toolbar is enabled.

Drag and Drop the ZipList Recipe Clipper green button above to Bookmarks toolbar of your browser.

To use - just click on the ZipList Recipe Clipper bookmark when you find a great recipe on the web.

Having trouble dragging the ZipList Recipe Clipper?

View our help pages below to get step-by-step instructions for downloading the web recipe clipper for your browser.

Holiday Dips and Spreads

With Thanksgiving, 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 refried 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.

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.

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 cracker.

En joy.

The Old Guy

 Meatballs and Gravy-Alabama style

Mama Mia, that's a versatile meatball!

There is more to meatballs than just serving them with spaghetti, or sticking a toothpick in them and serving them as an appetizer.  Meatballs are a versatile and economical main course.

Meatballs and Gravy-Alabama style

For the meatballs:
1 pound ground chuck
1 pound Italian sausage, either hot or sweet
1 teaspoon chopped garlic
2 tablespoons A-1 sauce
Seasoned salt and pepper to taste

Mix all of the ingredients together thoroughly.  Shape into about 1-1/2 inch size meatballs.  Place in a 350 degree preheated oven for 15 minutes, or until meatballs are done.  Remove the meatballs from the oven and drain; then place on paper towels to absorb any grease.

Mushroom Gravy
1 can Campbells  Golden  Mushroom soup
1 can Campbells Cream of Mushroom soup
1 large onion, sliced thinly
1 red pepper, sliced thinly
1 green pepper, sliced thinly
1 yellow pepper, sliced thinly
1/2 soup can white wine (can substitute chicken stock)
1/2 soup can water
1 tablespoon butter

On a saucepan, saute onions and peppers in butter until onions are translucent.  Mix the soups together along with the water and the wine.  Pour this over the vegetables and cook for 10-15 minutes on low or until the gravy is heated.
Pour mushroom gravy over meatballs and serve on rice, thin spaghetti, or mashed potatoes.

Birthday Cake for your Best Friend

I found these on the web.  Thank you to those that posted them.

Want to whip up a birthday cake for your dog's next special day? Treat him with beef and bacon, carob and carrots, and special frosting he'll love.

Bow Wow Beef and Bacon Birthday Cake

What dog can resist the delicious combination of beef and bacon?
Preheat oven to 350 degrees F.
Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2/3 cup butter, softened
• 1/2 cup extra virgin olive oil
• 1 jar of strained beef baby food
• 3 large eggs
• 1/2 cup bacon bits

Directions:

1. Stir flour and baking powder together in a mixing bowl.
2. Cream together the butter, oil, baby food and eggs.
3. Mix the dry ingredients with the wet mix, and then stir in the bacon bits.
4. Pour into a greased and floured 8" x 8" baking pan.
5. If desired, sprinkle a light layer of bacon bits on top as a frosting substitute.
6. Bake in a 350 degree F oven for approximately 35-40 minutes, or until the center of the cake springs back when lightly poked. Oven times may vary.

Canine Carob and Carrot Cake
This naturally sweet doggy birthday cake can satisfy the chocolate-loving hound's taste buds without risking the toxicity from natural chocolate. Preheat oven to 350 degrees F.
Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoon baking soda
• 1/3 cup butter, softened
• 1/4 cup vegetable oil
• 1 1/2 teaspoons vanilla (Optional)
• 2 eggs
• 1 cup shredded carrots
• 1/2 cup carob chips (Easily available at your local health food store)

Directions:

1. Mix the dry ingredients.
2. Cream together the butter, oil, eggs and optional vanilla.
3. Stir in the carrots and carobs.
4. Pour batter into a well-greased 8"x 8" square or 8-inch round baking pan. Bake for approximately 35 minutes or until a knife inserted in the center of the cake comes out clean. Baking time may vary in your oven.

Frosting Ideas

Although birthdays only come once a year, you may still want to avoid feeding your dog a sugary frosting. Here are a few frosting substitutes you can try.

• Cream cheese: Whipped cream cheese is quite spreadable and tasty too. Just be sure to refrigerate the cake when you're finished decorating.
• Plain yogurt: Yogurt makes a healthy cake topping, and the plain variety compliments just about any cake flavor. Due to its consistency, yogurt is best used on a birthday cake you plan to leave in the pan. Again, be sure to refrigerate.
• Peanut butter: Most dogs love peanut butter, and the creamy consistency makes this a natural choice for a frosting substitute. Just be certain your dog doesn't have any kind of peanut allergy before you give it a try. You can also blend a little peanut butter into cream cheese for added flavor and color.

Be sure your cake is completely cool before frosting.

Special Tips

The great thing about baking dog cakes is that you are free to use ingredients you might not consider for a human's cake, and they're incredibly simple and quick to make. Meaty baby foods add protein and a flavor boost to any batter. Can you add bacon to a cake recipe? You bet, and your dog will flip for it. Get creative and your dog will love anything you cook up.

If you have any concerns abut these dog gone good recipes for your pooch, please feel free to ask your Vet.

Enjoy.
The Old Guy

Ham & Chicken Casserole & Boston Cream Angel Cake

 

Halloween is over, and Thanksgiving will be here before we know it.  Here are two easy and quick recipes to get you through this busy time. These recipes come from Facebook.

Ham and Chicken Casserole

Ingredients

• 1 cup chopped onion
• 2 tablespoons butter
• 2 cups cubed fully cooked ham
• 2 cups diced cooked chicken
• 1 medium green pepper, chopped
• 1/2 cup chopped sweet red pepper
• 1 cup pimiento-stuffed olives
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 8 ounces noodles, cooked and drained
• 3 tablespoons shredded Parmesan cheese

Directions

• In a skillet, saute onion in butter until tender. In a large bowl, combine the ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onion. Fold in noodles.
• Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese. Bake, uncovered, at 325° for 45 minutes or until bubbly. Yield: 8 servings.

• Prep: 25 min. Bake: 45 min.
• Yield: 8 Servings

Boston Cream Angel Cake

You can prepare this delectable dessert in no time. To change this cake to your family's liking, try different flavors of instant pudding or different ice cream toppings.

8 ServingsPrep: 10 min. + chilling

Ingredients

• 2 cups plus 1 tablespoon cold milk, divided
• 1 package (3.4 ounces) instant French vanilla pudding mix
• 1 prepared angel food cake (8 to 10 ounces)
• 1 cup hot fudge ice cream topping

Directions

• In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let
• stand for 2 minutes or until soft-set. Split cake into three
• horizontal layers; place bottom layer on a serving plate. Spread
• with half of the pudding. Repeat layers. Replace cake top. Cover and
• refrigerate until serving.
• 
  
• In a small microwave-safe bowl, heat hot fudge topping; stir in
• remaining milk. Drizzle over cake, allowing it to drip down the
• sides. Refrigerate leftovers. Yield: 8 servings.

Enjoy.
The Old Guy

Cooking (Photo credit: omarbercor)

Breakfast Biscuits

Ingredients

• 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

Directions

• 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

Thanks Mom.


10,000 Views!!!!

My blog just passed the 10,000 view mark!

My sincere thanks to all who took the time to look at my blog.  I hope you have prepared and enjoyed eating some of the recipes I have posted.

It has been my pleasure sharing with you.  Thanks Mom for passing on to me your joy of cooking and for the love you put into all the meals you prepared for our family. 

A very humble...
Old Guy

 . (Photo credit: Wikipedia)

How To Brine A Turkey

  Today I would like to talk about brining your turkey and how to roast it.  I started brining my turkeys about 5 years ago.  It was the best tasting and moist turkey I ever cooked. You can use the same method on a turkey breast and on chickens as well.
Do not brine a kosher or self-basting turkey because it will come out too salty.

Brining is the secret to a juicy, flavorful turkey.

Why Brine?

Brining makes it moist. Why are brined turkeys so juicy? Salt causes the meat tissues to absorb water and flavorings. It also breaks down the proteins, resulting in a tender-seeming turkey. This means that--despite the moisture loss during roasting and the long cooking time--you end up with a juicy bird.

How to Brine a Turkey

The real trick with brining is finding a container that's large enough to submerge the turkey, yet small enough to fit in your refrigerator. Try a stock pot, a bucket, or a roasting pan; if you use a shallow roasting pan, you will need to turn the bird periodically so that each side rests in the brine. Place the container on the lowest shelf of the refrigerator (so spills won't reach foods below).
The basic ratio for turkey brine is two cups of kosher salt to two gallons of water. Some recipes include sweeteners or acidic ingredients to balance the saltiness.

• Dissolve salt (and sugar, if using) in two cups of hot water. Stir in remaining gallon plus 3 ½ quarts of cold water.
• Remove giblets and neck from turkey.
• Immerse turkey in brine and refrigerate for at least eight hours but no longer than 24 hours.
  

How to Roast Your Turkey

To prepare the turkey for roasting, first remove the giblets (and save for gravy or stuffing). Next, rinse the bird inside and out and pat dry with paper towels.

• If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.
• Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).
• Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
• Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
• Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.

Weight of Bird	Roasting Time (Unstuffed)	Roasting Time (Stuffed)
10-18 lbs	3-3.5 hours	3.75-4.5 hours
18-22 lbs	3.5-4 hours	4.5-5 hours
22-24 lbs	4-4.5 hours	5-5.5 hours
24-29 lbs	4.5-5 hours	5.5-6.25 hours

• The turkey is done when the internal temperature reaches 165 degrees F (75 degrees C) at the thigh.

Happy Thanksgiving and Happy Eating.

Enjoy
The Old Guy

a slow cooker Oval Crock Pot (Photo credit: Wikipedia)

A Tale Of 3 Chilli's


"If you don't like Michigan weather, just wait a minute.  It will change".
My favorite season is fall.  I love the cooler weather, the smell of the newly fallen leaves, and the wonderful fall colors of the trees.  I also love the foods of fall.  The following Chili recipes will protect your tummy from the chilly weather.

 Kid Friendly Chili

1 pound lean ground beef
1 large onion, chopped
1 teaspoon salt
1 tablespoon chili powder
2 (1 pound cans) crushed tomatoes
1 pound can dark red kidney beans
1 pound can pork and beans

Cook ground beef and onions together until meat is no longer pink; drain.  Add remaining ingredients and bring to a boil.  Cover and reduce heat to a very slow simmer.  Let cook 45 minutes to blend flavors, stirring occasionally.
You can make this dish Vegetarian by omitting the ground beef and substitute 1-1/2 cups finely chopped carrots and 1-1/2 cups finely chopped celery.  Cook with the onions until onions are beginning to look translucent.  Then proceed as directed for the rest of the recipe. 

This slow cooker recipe is a great way to serve a crowd without last minute preparation

Texican Chili

8 bacon strips, diced
2-1/2 pounds beef stew meat, cut into 1/2 inch cubes
2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
2 cups sliced carrots
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper

In a large skillet, cook bacon until crisp.  Remove to paper towels to drain.  Brown beef in the drippings over medium heat; drain.  Transfer to a 5 quart slow cooker; add bacon and remaining ingredients.  Cover and cook on low for 8-10 hours or until meat is tender, stirring occasionally.
Yield is 16-18 servings.

White Bean Chicken Chili

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped (use rubber gloves)
2 teaspoons dried oregano
1 teaspoon ground cumin
 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) white kidney beans or cannellini beans, rinsed and drained, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro or garnish if desired

Sprinkle chicken with salt and pepper.  In large skillet over medium heat, cook chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender.  Add garlic; cook 1 minute longer.
Transfer to a 3 quart slow cooker.  In a small bowl, mash 1 cup of beans, add 1/2 cup broth and stir until blended.  Add to the slow cooker with remaining beans and broth.  Cover and cook on low for 3-3-1/2 hours or until heated through.  Stir before serving and garnish with sour cream and chopped cilantro if desired.

Enjoy

The Old Guy

Cold Weather Warm Ups!

As the leaves begin to change, and you hear about "frost warnings" on the weather report, I start to think about making some soup.  Stuffed Pepper soup in one of my favorites.  The Cheddar Chowder is a great dinner soup and very filling.  Both of these soups will be sure to warm your bones.

Stuffed Pepper Soup

2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper

In a Dutch oven (or large soup pot) cook beef over medium heat until no longer pink; drain.  Stir in remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.
This recipes yields 2-1/2 quarts or 10 servings.
Serve with a hunk of French bread and a salad for a complete meal.  The soups tastes even better the next day.

Cheddar Chowder

2 cups diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
4 cups water
Place all ingredients in a large soup pot and bring to a boil, reduce heat and simmer for 10-12 minutes or until vegetables are tender..
While the vegetables are cooking, make the cheese sauce:
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups grated cheddar cheese
1 cup cubed ham
Melt the butter in a saucepan and add flour to maker a paste.  Add the milk and stir, constantly over low heat until the mixture thickens.  Remove from the heat and add the cheddar cheese.  Stir until cheese is melted.  Add this cheese sauce to the cooked vegetables. (do not drain water from vegetables).  Add the ham and heat through.
A French Baguette and a salad will complete this meal.

Enjoy
The Old Guy

Swiss Meatloaf and Potatoes Puffs
  

Everyone one must think I a little nuts with all the meatloaf recipes I have been posting, but I really like the stuff, especially cold in sandwiches.  Here is a good one I found in an Amish Cookbook.  Serve it with the Potato Puffs.

Swiss Meatloaf
1 large egg, beaten lightly
1/2 cup evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground sage
1-1/2 pounds ground beef
1 cup Ritz cracker crumbs (about 24 crackers)
3/4 cup grated Swiss Cheese
1/4 cup finely chopped onion
2-3 strips bacon, cut into 1 inch pieces

Preheat oven to 350 degrees.
Beat the egg in a large bowl.  Add the evaporated milk, sage, salt and pepper and mix well. Add the ground beef, cracker crumbs, 1/2 cup of the Swiss cheese and the chopped onion; lightly blend.
Form into a loaf and place in a 2-quart rectangular baking dish.  Arrange bacon pieces on top of loaf.  Bake for 40 minutes.  Sprinkle the remaining 1/4 cup Swiss cheese on top and bake 10 minutes longer.

Potato Puffs
                                                                                                                       

English: A small plate with a serving of mashed potatoes. (Photo credit: Wikipedia)

3 cups mashed potatoes
1 cup hot milk
2 eggs, separated
1 teaspoon dried parsley flakes
1 teaspoon salt
1-1/2 teaspoons butter
1/4 cup grated cheddar cheese

Add beaten egg yolks to mashed potatoes.  Then add salt, parsley, and milk.  Mix well.
Folk in stiffly beaten egg whites.  Drop by spoonfuls into a flat buttered baking dish. placing potatoes about an inch apart. (Greased muffin tins could be used as well)
Sprinkle with grated cheese and bake at 400 degrees for 20 minutes or until potatoes are puffed and gold brown.  Serve at once.
Serves 6.

Enjoy
The Old Guy 

Cauliflower Au Gratin

I found this recipe on the internet.  Thank you to whom ever posted it.  I have made it several times and it is a keeper.

 

 

Cauliflower au gratin

INGREDIENTS for the béchamel:
1 stick of salt butter
2 cups of flour
6 cups of milk
salt and pepper to taste

INGREDIENTS for the gratin
Bechamel
3 cups of shredded cheese
5 cups of diced ham
1 cauliflower cut into small pieces

Extra cheese to use over the the top

DIRECTIONS:

1. In a large pot add water with a bit of salt and cook the cauliflower for about 15 to 20 minutes
2. In a medium size pot melt the butter then add the flour and consistently mix to create a nice doughy well blended paste
3. Slowly add the milk and keep on incorporating it until forming a creamy sauce
4. Preheat the oven to 375
5. Strain the cauliflower and add it to the béchamel along with the ham and cheese and mix it all together
6. Pour the whole thing into an oven-safe deep dish and place it in the oven for 25 minutes
7. Change the oven temperature from 375 to high boil (or about 475) for about 5 minutes then remove from the oven, let it rest 5 minutes and serve

Enjoy
The Old Guy