Marshmallow Whipped Cheesecake

 

Marshmallow Whipped Cheesecake

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)

Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.

Filling:
10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese
12-oz. Container of fat-free Cool Whip

Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.

Enjoy
The Old Guy

Chicken Vegetable Bake

"

This was SO good!!" 4-6 raw chicken breasts, new potatoes, green beans (fresh or canned-really any green veggie would work. Broccoli is good, too). Arrange in 9x13 dish. Sprinkle with a packet of Italian dressing mix* and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 houror until potatoes are done and chicken juices run clear.
* I was out of Italian dressing mix, so I used Caesar dressing mix.It worked just fine and tasted really good. I added a little chicken broth too.

Enjoy.
The Old Guy

Pepper Jack Meat Loaf

Pepper Jack Meat Loaf

1 pound ground beef, turkey or chicken
1 cup celery, diced
½ cup onion, diced
1 cup oatmeal or crumbled saltine crackers
2 eggs
2 cups pepper jack cheese shredded ( or your favorite cheese)
¼ cup ketchup
1/8 teaspoon chili powder
Salt and pepper

Preheat oven to 400 degrees F. Grease a loaf pan.

Mix meat, celery, onion, oatmeal or crackers, eggs together well. Press half of the meat mixture into prepared loaf pan. Place cheese over meat mixture. Top with remaining meat mixture and press down to seal. Spread ketchup over top of meat loaf…sprinkle with chili powder ( or not), salt and pepper.

Bake, covered lightly with foil, for 30 minutes.

Increase oven temperature to 425 degrees F, remove cover and continue to bake for 20 minutes or until edges are bubbling and knife inserted in center comes out clean.
Let sit for 5 minutes then slice and serve.

Enjoy.
The Old Guy

Loaded Cauliflower Casserole

Great for Low Carbers

Just like mac and cheese without the pasta
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly. 

Enjoy.

The Old Guy

Vidalia Onion Bacon Pie

It’s the sweet season of Georgia-grown Vidalia onions. Squattier than their kin, onions labeled Vidalias are unique to Georgia and may only be grown in certain parts of a 20-county area in the southeastern part of the state. Due to the soil and the climate, the onions are sweeter even when raw, making them particularly suited to dishes with smoky and salty flavors. This also makes them great raw in salads.

Vidalia Onion Bacon Pie

• Yield 8 servings

Caramelized onions, bacon and cheese fill this hearty quiche.

Add 1/4 cup of chopped green onion to the filling to add a splash of green.

Ingredients

Crust:

Cooking spray

1/2 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

2 tablespoons butter

2 to 4 tablespoons ice water

Filling:

1 tablespoon butter

3 medium Vidalia or sweet onions, slivered

2 eggs

1/2 cup half-and-half

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper, plus more for top

1 cup (4-ounces) shredded white Cheddar cheese

1/2 cup corn kernels, fresh or frozen

4 slices thick, smoky-style bacon, cooked and chopped

Instructions

1. To prepare crust, coat a 9-inch deep-dish pie plate with cooking spray.
2. Place cornmeal, flour, baking powder and salt in the bowl of a food processor fitted with a pastry cutter blade; pulse to combine. Add egg and butter; pulse until mixed. Add water, 1 tablespoon at a time, until a dough ball forms. This will form a sticky mass of dough. Press into pan. If the dough is too sticky, add a little cornmeal.
3. Preheat oven to 350F.
4. To prepare filling, melt butter in a large skillet over medium-high heat. Add onions and sauté 30 minutes, stirring occasionally, until lightly browned. Drain if necessary.
5. Combine eggs, half-and-half, salt and pepper in a bowl. Whisk well. On bottom of pie, sprinkle half the shredded cheese. Top with corn kernels,  onions and bacon. Pour egg mixture over top. Top with remaining cheese and freshly ground black pepper.
6. Bake 40 minutes, until top is set and browned.

P.S.

Cut a thick slice of raw Vidalia Onion to put on your grilled hamburger too.  Yumm

Enjoy.
The Old Guy

Microwave Cookie for one

For those days you just want to make one cookie...

1 tbsp. butter, melted
1 tbsp. white sugar
1 tbsp. brown sugar
3 drops of vanilla
pinch of salt
1 egg yolk
1/4 c. flour
2 tbsp. chocolate chips

MICROWAVE 40-60 SEC IN A CUP OR BOWL. {single serving} deep dish chocolate chip cookie.

Asparagus (Photo credit: Livin' Spoonful)

It won't be long until spring is here, and one of my favorite vegetable to eat is asparagus. Asparagus offers a host of health benefits. It provides both anti-inflammatory phytonutrients as well as vital anti-oxidant nutrients like vitamin C, beta-carotene, vitamin E and more. Try one of these simple asparagus recipes and make it simple to get your nutrients in a easy and tasty way!

Simple Asparagus Saute

1/2 teaspoon salt, divided

1 pound fresh asparagus, woody ends removed

1 teaspoon olive oil

-- Coarsely ground black pepper

1 tablespoon finely grated lemon rind

1. Bring a large pot of water to a rolling boil. Add 1/4 teaspoon salt. Add asparagus; cook about 3 minutes. Plunge asparagus immediately into a large bowl of ice water. Drain.
2. Heat oil in a nonstick skillet. Add asparagus, remaining salt and black pepper; sauté 5 minutes. Sprinkle with lemon rind.

 Just as good cold as hot, this dish is great for a picnic or for lunch at work.

Cold Green Asparagus Soup

3 tablespoons butter

3/4 cup very finely chopped onion

1 pound green asparagus stalks, thinly sliced

1 1/2 cups cold water

1/2 cup heavy or whipping cream

-- salt

1. In a pot, melt butter over medium heat. Add onion and cook, stirring, until softened but not browned, about 5 minutes. Add asparagus and cook, stirring, until liquid is released, about 5 minutes.
2. Add water, increase heat to medium-high and bring to a gentle boil. Reduce heat and simmer until asparagus is tender, about 10 minutes.
3. In batches as necessary, transfer to blender (or use immersion blender in the pot) and purée until smooth, adding cream. Transfer to a bowl and season with salt to taste. Cover and refrigerate until chilled, about 6 hours.
4. Adjust seasoning. Ladle into chilled bowls.
Tip: Use only the tender green parts of the asparagus stems. Save the tips for another recipe.
Variation: You can garnish the soup with asparagus tips cooked in boiling salted water.

Tuna Zucchini Patties

I seem to be stuck on a tuna kick, but, with the Lenten season, this will be a good Friday dinner.



Tuna Zucchini Cakes


½ cup finely chopped onion

1 tablespoon butter

1 can (6-1/2 ounce) water-packed Tuna, drained and flaked

1 cup shredded zucchini

2 large eggs, lightly beaten

1/3 cup minced fresh parsley

1 teaspoon lemon juice

½ teaspoon salt

1 cup seasoned bread crumbs, divided

2 tablespoons canola oil



In a small saucepan, saute onion in butter until tender. Remove from heat. Add the tuna, zucchini, eggs, parsley, lemon juice, seasonings and ½ cup bread crumbs. Stir until well combined. Shape into six ½ inch thick patties; coat with remaining bread crumbs.

In a large skillet, heat oil. Cook the patties for 3m minutes on each side or until golden brown.

Scalloped Carrots

Image via WikipediaEver since I discovered this recipe, it has become a holiday "must have" at our table.

Scalloped Carrots

1/4 cup butter
2 pounds carrots, peeled and sliced into rounds
1 medium-sized onion, chopped
1 (10-2/4 ounce) can Cream of Celery soup, undiluted
8 ounces Sharp Cheddar Cheese, grated
2/3 cup sour cream
1/3 cup milk
1 sleeve Ritz crackers, crushed
1 tablespoon butter, melted

Preheat oven to 350 degrees
Melt 1/4 cup butter in a large skillet over medium heat.  Add carrots and onion and cook, stirring constantly for approximately 15 minutes.  Stir in soup, cheddar cheese, sour cream and milk.  Spoon into a lightly greased 9-inch x 13-inch x 2-inch baking dish.
In a mixing bowl, combine the crushed crackers and melted butter, stirring well.  Sprinkle evenly over the carrot mixture.  Bake for 30-40 minutes, or until top is browned and carrots are bubbly.
Enjoy
The Oldguy

Corn on the Cob

Image via Wikipedia

Sweet Corn Season is here (at least in Michigan).  The only better time of year for produce is when the home grown tomatoes are ready.

Just a quick suggestion for cooking sweet corn on the cob.







Just throw the corn, husk, silk and all in the microwave after rinsing in coldwater.







Cook for 3:30 for 1 ear, 6 minutes or so, for 2 ears. When done, use a hot pad and towell or glove to clean. The husk and silk comes off easily. Butter and season if you prefer. (I prefer). Keeps all flavor and nutrients in the corn. Ever notice when you cook corn in water, the water turns yellow? That's the flavor and vitamins! If you still prefer to boil the corn, place in boiling water and add a little sugar, return to a boil, and it's done. Don't overcook or kernels will become tough.

Enjoy!
The Old Guy