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