Six Sisters Reese's Peanut Butter Poke Cake

Author: Six Sisters Stuff

Recipe type: Dessert

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Serves: 20

 

This is by far one of our favorite cakes and it's so easy to make!

Ingredients

• 1 box chocolate cake mix
• eggs, oil, and water as directed on the box cake mix
• 8 ounces cream cheese, room temperature
• 14 ounces sweetened condensed milk
• 1 cup peanut butter, (I used creamy)
• 12 ounces cool whip, divided
• 12 ounces hot fudge, divided
• 8 reese's peanut butter cups, crumbled

Instructions

1. Prepare and bake your chocolate cake following instructions on the cake mix box. When the cake is done cooking, take it out of the oven and poke the cake all over with a fork.
2. Microwave your hot fudge and pour ¾ of the jar on top of the cake so it will soak in.
3. Combine cream cheese and sweetened condensed milk in a large bowl or stand mixer and beat until smooth. Add peanut butter and continue mixing until thoroughly incorporated. Add half of the cool whip and continue mixing it until smooth.
4. Spread peanut butter mixture evenly over cooled cake. Cover and refrigerate until cool.
5. Spread remaining cool whip over peanut butter mixture. Drizzle rest of hot fudge over top. Then sprinkle the crumbled reese's peanut butter cups over top. Store in the fridge until ready to serve.

 You need to check out the Six Sister website....they are great cooks!

http://media.sixsistersstuff.com/uploads/2014/06/Reeses-Peanut-Butter-Poke-Cake.jpg

Joyce's Blue Cheese Ball

2 8 oz packages Cream Cheese, softened

1 8 oz cheddar cheese spread (she used 5oz that comes in a jar called Old English)

1 4 oz blue cheese crumbles

1/4 cup finely chopped onion

1 tsp W-shire sauce

4 oz chopped pecans

 

Combine cheeses, then add the rest, including nuts, form into a ball or a log and cover with saran wrap until ready to serve.  If desired, roll in chopped dried parsley. Chill at least 8 hours, best made a couple days in advance.

Makes 1 large or 2 medium cheese balls 

    

Beer Bread

TNutrition

SERVINGS 6-8UNITS US

• 3cups  flour (sifted)
• 3teaspoons  baking powder(omit if using Self-Rising Flour)
• 1teaspoon  salt (omit if using Self-Rising Flour)
• 1⁄4cup  sugar
• 1(12 ounce) can beer
• 1⁄2cup melted butter (1/4 cup will do just fine)

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DIRECTIONS

1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
6. UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
7. Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
8. I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
9. The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;t).

BLT Pan Pizza

Servings: 13”x18” pizza 

Ingredients:

Crust
4 cups gluten-free pizza crust mix

4 ½ tsp. active dry yeast (2 packets)

2 ¼ cup warm water

¼ cup olive oil

Toppings
1 lb. bacon, cooked and cut into ½” pieces
8 oz. sharp cheddar cheese
6 oz. fontina or jack cheese
6 oz. provolone cheese
8 Roma tomatoes, sliced
1 bunch fresh spinach
1 bunch green onions
2 cups red pizza sauce or pesto

Cornmeal (optional)

Directions:
Make pizza dough following instructions on the gluten-free pizza crust mix package. Instead of letting the dough rise in the bowl of the mixer, prepare a sheet pan with nonstick spray and cover with a piece of parchment. Spray the parchment and sprinkle with cornmeal (optional). Spread dough into pan, cover with plastic and let rise in a warm place until almost doubled.

Pre-heat oven to 475° F and place rack in top third of oven. Bake crust for 7-10 minutes, until it starts to brown at the corners and on the bottom.

Remove crust from oven and layer with sauce, spinach, cheese, tomatoes, bacon and onions. Reduce temperature to 450° F and bake for 8-10 minutes until cheese is bubbling. Let cool on rack and cut into small pieces.

Source: Kroger

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beef Straw Amy

Beef Straw AmyBeef Straw Amy Ingredients 1.5 oz. Mississippi River Distilling Co. River Pilot Vodka 1 oz. Bakon vodka Durty Gurl Habenero and Horseradish Bloody Mary Mix Garnish Demitri’s Bacon Rim Shot 2- Bleu Cheese Stuffed Olives 1- Crispy Bacon Strip 1- String Cheese 1- 1/2 Slice Pickle Lime Slice Lemon Slice 2- Durty Gurl Sweet pickled Mushrooms AND, a Benny's Original Meat Straw! Directions: Use Lime slice to wet rim of a 16oz. pint glass. Dip rim in Rim Shot, then add ice. In a shaker, add Vodkas and B.M. Maker and shake well. Pour over ice. Garnish with Crispy Bacon, String Cheese, Lime slice, Lemon slice, Mushrooms, Olives, Pickle, and or course, a Benny's Original Meat Straw! Enjo

Beef Straw Amy

Ingredients

• 1.5 oz. Mississippi River Distilling Co. River Pilot Vodka
• 1 oz. Bakon vodka
• Durty Gurl Habenero and Horseradish Bloody Mary Mix

 

Garnish

• Demitri’s Bacon Rim Shot
• 2- Bleu Cheese Stuffed Olives
• 1- Crispy Bacon Strip
• 1- String Cheese
• 1- 1/2 Slice Pickle
• Lime Slice
• Lemon Slice
• 2- Durty Gurl Sweet pickled Mushrooms
• AND, a Benny's Original Meat Straw!

Directions: Use Lime slice to wet rim of a 16oz. pint glass. Dip rim in Rim Shot, then add ice. In a shaker, add Vodkas and B.M. Maker and shake well. Pour over ice. Garnish with Crispy Bacon, String Cheese, Lime slice, Lemon slice, Mushrooms, Olives, Pickle, and or course, a Benny's Original Meat Straw! Enjoy!

Breakfast at franks

Breakfast at Frank's

Ingredients

• Sin City Bloody Mary Mix
• Bakon Vodka

 

Garnish

• 4 Asparagus Spears (sauteed)
• Crispy Pepper Bacon
• 2 Jumbo Shrimp
• AND, a Benny's Original Meat Straw!

Amazing Grace Bloody Mary

Amazing Grace

In a Shaker

• Sin City Bloody Mary Mix
• Juice from half a Lime and Lemon
• 4oz. Mississippi River Distilling Co. River Pilot Vodka
• “Hunk” of Horseradish Sauce.

 

Garnish

• Blaze’s Beans
• Jalapeno Stuffed Olives
• Pepper Jack Cheese
• Pickle Spear
• Slice of Lime
• AND, a Benny's Original Meat Straw!
• Rim with Koser Salt

Bloody Bridga -Fett

Bloody Bridga-Fett

In a Shaker:

• Fat & Juicy Bloody Mary Mix
• Juice from 1/2 Lemon, and 1/2 Lime
• 2oz. Mississippi River Distilling Co. River Pilot Vodka
• 2oz Naked Jay’s Big Dill Pickle Vodka

 

Garnish:

• Fresh Mozzarella
• Queen Olives
• Pepper Bacon
• Pickle Spear
• Lemon Wedge
• Rim with: Demitri’s Bacon RimShot!
• AND, a Benny's Original Meat Straw!

Famous Dorothy Lynch Salad Dressing

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Nebraska's Dorothy Lynch Salad Dressing

Submitted by: GrammyCindy | Source: Faithfulness Farm

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In the late 1940s, Dorothy Lynch and her husband ran the restaurant at the local Legion Club in St. Paul, Nebraska. This is where the original recipe for Dorothy Lynch Home Style Dressing was born. As the Legion Club members were introduced to this delicious recipe the legend of Dorothy Lynch began to grow and the dressing fast became a "must-have" favorite. Stories of local people bringing their own bottle or jug to town to have it filled with "that delicious Dorothy Lynch salad dressing" were quite common. In 1964, Tasty-Toppings, Inc. purchased the recipe and rights to Dorothy Lynch and built a production facility in Columbus, Nebraska. The company later expanded its production capacity with a modern 64,000 square foot plant in Duncan, Nebraska. This is where every bottle of Dorothy Lynch Home Style is produced today.

Ingredients:

¾ cup to	1 Cup Sugar
¾ cup to	1 Cup Oil, i use light olive oil
1 can	(10 3/4 Ounces) Condensed Tomato Soup, undiluted
½ cup	Vinegar, i use cider vinegar
1 tsp	Salt
1 tsp	Mustard Powder
1 tsp	Pepper
1 tsp	Celery Seed
½ tsp	Garlic Powder

Directions:

Place all ingredients except oil in blender cup. Blend, drizzling oil into mixture slowly until emulsified. Chill well. Makes 1 quart.

Read more: http://mixingbowl.betterrecipes.com/nebraskas-dorothy-lynch-salad-dressing.html#ixzz3X5wuBOrt

Dorothy Lane Market Killer Brownies Originally Known as West Point Market Killer Brownies

This recipe comes from the Akron Beacon Newspaper and an article about the origin of the famous Killer Brownies from Dorothy Lane Market

1/4 lb. (1 stick) plus 5 tbsp. butter

1 (18¼-oz.) package chocolate brownie or chocolate cake mix

2/3 cup evaporated milk

1 tbsp. water

3/4 cup walnut pieces

1 cup caramel ice cream topping

2/3 cup chocolate chips

Confectioners’ sugar

 Set oven to 350 degrees and preheat.

Makes 9 or 16 brownies.

Grease the bottom and sides of a 9-by-9-inch baking pan.

Whip ¼ pound plus 4 tablespoons of the butter with an electric mixer until light and fluffy. Blend the cake mix, evaporated milk, water and ½ cup of the walnut pieces with the whipped butter to make a smooth, thick batter.

Spoon half the batter into the baking pan. Bake until the top appears dry and firm, 25 to 30 minutes. Meanwhile, cover the remaining batter and set it aside in the refrigerator.

Remove the pan from the oven and let it cool to room temperature.

Spread ¾ cup of the caramel topping evenly over the brownies. Sprinkle ⅓ cup of the chocolate chips evenly over the caramel. Cover the baking pan with foil and put it in the freezer until the caramel becomes firm.

Reheat the oven to 350 degrees. Remove the remaining brownie batter from the refrigerator and let it come to room temperature.

Remove the baking pan from the freezer and spoon the remaining brownie batter evenly over the caramel. Sprinkle the remaining ¼ cup of the walnut pieces evenly over the batter.

Return the brownie pan to the oven and bake it until the top appears dry and firm, an additional 25 to 30 minutes. Remove the pan from the oven and let the brownies cool.

Melt the remaining ⅓ cup of chocolate chips in a saucepan. Stir in the remaining 1 tablespoon of butter until smooth. Drizzle the chocolate over the cooled brownies. Heat the remaining ¼ cup of caramel topping in the microwave until it can be easily poured, about 20 seconds. Drizzle it over the brownies. Refrigerate for 1 hour.

Dust the brownies generously with confectioners’ sugar. To serve, cut into pieces and remove from the pan.

Makes 9 or 16 brownies.