My favorite cake recipes are old vintage cakes that I grew up with back in the day.   I love poke cakes! They are always so moist and yummy.

Red Velvet Cheese Cake Poke Cake

This 5 ingredient dessert will be fairly simple to make and it will definitely score you some cool points from whoever is lucky enough to get a slice!
Cheesecake infused red velvet poke cake
Ingredients:

• 1 box red velvet cake mix (along with ingredients to make cake)
• 2 (3.4oz) boxes of Cheesecake flavored instant pudding
• 4c milk
• 1 (8oz) tub whipped topping (thawed)
• Mini semi-sweet chocolate chips to sprinkle on top

Preparations:

1. Make the red velvet cake as directed on the cake mix box in a 9x13 dish
2. After baking, let stand for a couple moments to cool
3. Take the handle end of a wooden spoon and poke holes all over the cake, making sure to poke straight down to the bottom
4. Next you want to make the pudding. Whisk dry pudding mixes with milk until smooth
5. Now pour the pudding all over the cake, make sure to get plenty in all those holes
6. Spread pudding out with a spoon or spatula, again concentrate on getting more pudding in the holes
7. Chill cake for 2 hours in the fridge
8. Once completely cooled and set, spread on the whipped topping and top with mini chocolate chips.

Enjoy.
The Old Guy

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.

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

Potluck Lasagna and Pistachio Eclair Dessert

Raw Ground beef (Photo credit: Wikipedia)The following recipes came for a box I had marked 2005 recipes.  No matter the dates, these bothed tasted really good.

Potluck Lasagna

1 pound ground beef
1 can (14-1.2 ounces) Italian stewed tomatoes, cut up
1 can (6 ounces) tomato paste
1 tablespoon minced parsley ( 2 tablespoons dry)
1/2 teaspoon garlic, minced
2 large eggs
1-1/2 cups ricotta cheese
1-1/2 cups small-curd cotttage cheese

1 cup grated Parmesan cheese

1 teaspoon salt
1 teaspoon pepper
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese

In a large skillet, cook ground beef over medium heat until no longer pink; drain.  Stir in the tomatoes, tomato paste, parsley and garlic; remove from heat.  In a large bowl, combine the eggs, cheeses, salt and pepper.  Layer three noodles in a greased 9-inch x 13-inch x 2-inch baking dish.  Top with half the cottage cheese mixture, 1 cup mozarella cheese and half the meat sauce.  Repeat layers.

Cover and freeze up to 3 months. Or cover and bake at 375 degrees for 30 minutes.  Uncover; bake for 25-30 nminutes longer or until edges are bubbly.  Let stand for 10 minutes before cutting.
To cook frozen lasagna: Thaw in refrigeration overnight.  Bake as directed.

For Dessert: Pistachio Eclair Dessert                                       

Graham crackers (Photo credit: oskay)3 cups cold milk

1 package (3.4 ounce) instant pistachio pudding mix
1 package (3.4 ounce) instant french vanilla pudding mix
1 (8 ounce carton) Cool Whip, thawed
1 package (14.4 ounce) graham crackers
1 can (16 ounces) ready to use chocolate frosting.

In a large bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in thawed Cool Whip.  In a 13-inch x 9-inch x 2-inch dish, layer a third of the graham crackers and half the pudding mix. Repeat layers. Top with remaining graham crackers.  Refrigerate at least 1 hour.  Spoon frosting into a microwave safe bowl.  Cover and microwave on high for 15-20 seconds or until softened, stirring once.  Spread over graham crackers.  Chill for at least 20 minutes or until frosting is set.

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

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

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

Dottie's Lemon Cake

Image via WikipediaI got this recipe from my good friend Dottie.  This cake is moist and light and is one of my favorites.  Hope you enjoy..............
Dottie's Lemon Cake

 For the Cake:
1 box Lemon cake mix (not the kind with pudding in the mix)
1 (3.4 ounce) box Jello Lemon Instant pudding
3/4 cup vegetable oil
3/4 cup water
4 large eggs

For the glaze:
2 cups powdered sugar
1/2 cup orange juice
2 tablespoons vegetable oil

Place all cake ingredients in the bowl of your electric mixer with the paddle attached, and mix for 8 minutes.

Pour into a 9-inch x 13-inch x 2-inch baking pan coated with cooking spray and place in a preheated 350 degree oven and bake for about 1 hour or until sides of cake pull away from the sides and top springs back when lightly touched.  Remove from oven, and while cake is still hot, poke holes in the top using a fork.

In a medium size bowl, place all glaze ingredients, and mix well to combine.  Pour evenly over hot cake.

Enjoy
The Old Guy

Triple Chocolate Mess (my Version)

Image via WikipediaBake in a crockpot?  Who'd a thunk it?  Wow, it's good.  A combination of chocolate cake, chocolate pudding, and chocolate mousse.  What could be bad?

My Version of Triple Chocolate Mess


1 package chocolate cake mix

1 pint sour cream

1 small package instant chocolate pudding

1 bag mini semi-sweet chocolate chips

3/4 cup oil

4 eggs

1 cup milk

Spray crock pot with non-stick spray. Mix all ingredients until smooth, about 2 minutes with mixer. Mix in chocolate chips. Pour into crock pot.



Cover top with paper towel to catch condensation. Then put on glass cover. Check and change paper towels once or twice as needed.

Cook on low for 4-5 hours.

Serve in a bowl with ice cream. Best when served warm.
This one is a keeper.
Enjoy.
The Old Guy

Milky Way Pain Au Chocolat

Image via WikipediaOne of the best things about writing a Food Blog is sharing recipes from other Bloggers, who found recipes from other Bloggers who found recipes etc. etc.
This recipe I found on my new friend's blog,  jam-hands.blogspot.com.  She has some wonderful recipes you should look at, and become a follower of her blog.

I made these today, and they were "killer".

You might even experiment with other cut-up candy bars too.

Milky Way Pain Au Chocolat

2 Milky Way candy bars (2.05 ounces each)
1 package (8's) Pillsbury Crescent Rolls

for the glaze
1/2 cup semi-sweet chocolate chips
1 tablespoon milk
1 tablespoon butter
Preheat oven to 350 degrees and spray a cookie sheet with non-stick spray.  Cut the candy bars into 1/4 inch slices.

Break open the crescent roll container.  The dough will be in 2 halves.  Unroll the dough and divide on the middle portion, taking care not to tear the diagonal perforations.  There will be 4 rectangles of dough.

Place all four rectangles of dough on the cookie sheet with the narrower edges towards you.  Sprinkle 1/4 cup of sliced candy pieces on top of each rectangle, leaving a 1/2 inch border on both sides and a 1 inch border on the farthest end from you.

Roll up the dough jellyroll style, beginning with the edge closest to you.  If the diagonal perforations tear when rolling, gently pinch them together.

Repeat with the remaining rectangles.  Space them 3 inches apart.  Bake 20-22 minutes, or until golden brown.

In a double boiler, or in your microwave, melt the chocolate chips.  Stir in the butter and mix until smooth.

Drizzle over the pastry and serve warm.  Yummmmmmmm.
Enjoy
The Oldguy and jam-hands.blogspot.com

Chocolate Eclair Cake

Image via WikipediaThis recipe has been around for a long time.  Some people call it "Robert Redford", some call it "BTS Cake" (Better Than Sex"), I call it one of my favorites.
Enjoy
The Old Guy

Chocolate Eclair Cake
2 (3 ounce) boxes French Vanilla or Vanilla Instant Pudding
3 cups milk
1 (9 ounce) Cool Whip, thawed
Graham Crackers
1 can chocolate Ready-to-use frosting

Whip pudding mix and milk until thick; then fold in CoolWhip. Line the bottom of a 9-inch x 13-inch cake pan with whole Graham Crackers, breaking to fit if needed.  Add 1/2 pudding mixture.  Repeat another layer of whole Graham Crackers on top.  Add the rest of the pudding mixture.  Top with one more layer of whole Graham Crackers.  Frost with the chocolate ready-to-use frosting.  Place in refrigerator for 24 hours before serving.
Slice into squares.  (After you get the first piece out it is a breeze) (That first piece is always mine anyway.)
Yummmmmmmmm!

Strawberry-Pretzel Dessert

This is one of my Mom's receipes.  It was a favorite dessert of mine when i was a kid. (and it still is)
Enjoy
The Old Guy

STRAWBERRY PRETZEL DESSERT




2 c. chopped pretzel sticks

3 tbsp. sugar

3/4 c. melted butter



Mix ingredients together and spread in 9x13 pan. Bake 7 minutes at 400 degrees. Cool 1 hour.



FILLING:



8 oz. cream cheese (softened)

1 c. sugar

1 lg. Cool Whip



Cream together softened cream cheese and sugar until smooth. Add container of Cool Whip to this and beat together for 1 or 2 minutes. Spread this onto cooled crust. Chill until topping (next step) is complete.



TOPPING:



1 lg. pkg. strawberry Jello

2 c. boiling water

2 (10 oz.) containers frozen strawberries (or 1 frozen and 1 fresh container)

1 sm. can drained crushed pineapple (drain well - at least 2-3 hours)



Dissolve Jello in 2 cups boiling water. Add strawberries and pineapple and mix. Chill slightly, about 30-45 minutes. Pour onto cream cheese mixture. Chill completely.

Fuzzy Navel Cake

Image via Wikipedia

This cake tastes just like the drink.  The alcohol in this recipe is cooked out.  Only the flavor of the peaches remain.
Enjoy
The Old Guy



Fuzzy Navel Cake



1 can drained, chopped peaches

½ cup peach schnapps

¼ cup orange juice

1-cup granulated sugar

1 package yellow cake mix

1 small size package vanilla instant pudding

4 large eggs

½ cup vegetable oil

1 cup chopped pecans

1-½ cups powdered sugar



Combine drained peaches, schnapps, orange juice and granulated sugar in a glass bowl. Stir well to combine. Cover and marinate 24 hours at room temperature. Drain peaches and reserve marinade.



In a large mixer bowl, combine eggs and oil. Add cake mix, pudding, ½ cup marinade liquid and oil; mix at medium speed for 2 minutes.



Add peaches to cake mixture along with chopped pecans, mixing by hand just until well blended. Pour batter into a greased and floured bundt pan and bake in a preheated 350-degree oven for 40 minutes. Invert cake onto a cake plate and carefully remove pan.



Make a glaze by mixing the powdered sugar and ¼ cup marinade liquid. Stir until smooth. Pour glaze over cake while the cake is still hot.