Drumstick Cheesecake Food

DRUMSTICK CAKE

Steps:

• In a medium bowl stir together the Oreo crumbs and melted butter.
• Press into the bottom of a lightly greased 9x13 inch pan. Place in the freezer while you make the peanut butter layer.
• In a large bowl beat together the cream cheese and sugar until very soft. Then beat in the peanut butter.
• Turn off the mixer and gently fold in the whipped topping until the mixture is evenly combined.
• Spread overtop of the Oreo crust and smooth the top. Place in the freezer for at least 4 hours to chill.
• When ready to serve, allow the cake to warm up slightly so it's easier to cut. Cut into pieces and top with fudge sauce and chopped peanuts.

JENN'S DRUMSTICK SQUARES

Steps:

• Mix together all the ingredients for the bottom layer. (a food processor does the job beautifully) Reserve 1/4 cup for garnish. Press remaining mix into a 9 x 13 container.
• In a large bowl, mix together cream cheese, sugar and peanut butter until smooth. Add eggs, one at a time. Add vanilla. Fold in Cool Whip. Spread this over the wafer base.
• Drizzle syrup over top, and sprinkle with reserved crumbs and extra crushed peanuts if using. Freeze for 2 - 3 hours.
• Cut into 15 serving pieces and return to the freezer -- (supposedly for safe keeping). Freeze overnight.
• Remove servings as needed, 1/2 hour before serving. Keep unused portions in the freezer.

CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat the cream cheese, white sugar and 1/2 cup confectioners sugar until smooth. Beat in 1 cup sour cream, milk and 1 teaspoon vanilla. Slowly beat in eggs, one at a time. Pour filling into crust.
• Bake in the preheated oven for 25 minutes, or until filling is set. Cool for 20 minutes. Preheat oven to 425 degrees F (220 degrees C.)
• In a small bowl, combine 1 cup sour cream, 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Mix until smooth, then spread over cheesecake. Bake in preheated oven for 5 minutes. Allow to cool, then refrigerate for at least 1 hour.
• Arrange strawberries and blueberries on top of the cheesecake. Spoon strawberry glaze over berries. Refrigerate several hours before serving.

OVEN BBQ CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish.
• Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.
• Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BAKED CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar, and butter; press mixture into the bottom of a 10" springform pan; set aside.
• Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly.
• Lay a sheet of aluminum foil that has been bent up slightly to form a "foil tent" over the top of pan and not touching cheesecake (this is to prevent overbrowning) then bake at 350° for 1 hour and 15 minutes (remove foil tent after 50-55 minutes) or until top is set.
• Combine sour cream and sugar; remove cheesecake from oven and immediately spread sour cream mixture over its top; return cheesecake to oven for 5 minutes to set topping; remove from oven.
• Cool cheesecake on wire rack; cover and refrigerate to chill thoroughly.
• Just before serving remove sides of springform pan and transfer cheesecake to serving platter; garnish cheesecake with berries (we like chilled cherry pie filling on top) and serve.
• OPTIONAL: Just before pressing the graham crust into the bottom of the springform pan, spray the pan's inner sides with a little no-stick cooking spray, sprinkle a spoonful of combined graham cracker crumbs and sugar into the pan, then tilt and spread that mixture around so that it sticks to the coated sides and later adds to the visual appeal of your finished cheesecake.

DRUMSTICK CHEESECAKE

Steps:

• Mix margarine, graham wafer crumbs, peanut butter and peanuts together.
• Press into a 9x13 inch pan.
• Beat cream cheese and sugar until smooth.
• Add peanut butter and eggs.
• Add vanilla and Cool Whip and mix until blended.
• Pour mixture over wafer crumbs and freeze for one hour.
• Sprinkle with peanuts and drizzle with chocolate syrup.
• Keep frozen and serve chilled. Place in fridge 30 minutes before serving.
• TIP: Before preparing crust, you can cut the cream cheese into 8 cubes and put in the bowl. Put in the sugar and let it sit while you prepare the crust. This allows the cream cheese to soften faster.

DRUMSTICK CAKE

Steps:

• For base: melt butters together. stir in peanuts and graham crumbs. Reserve 3/4 cup for topping. Press into 9 x 13 pan.
• For filling: mix cream cheese, sugar, peanut butter & vanilla. Add eggs, one at a time. Fold in cool whip. pour over base. Drizzle brown cow on top and swirl through with a knife. Sprinkle 3/4 cup crumbs over top, with extra peanuts. Freeze at least 6 hours.
• Before cutting, let sit for about 15 minutes at room temperature. A pizza cutter works great.

DRUMSTICK DESSERT

Steps:

• Mix first 4 ingredients and press into a 9x13 pan (Save a few crumbs for top).
• Cream next 3 ingredients together.
• Add vanilla, the eggs, and cool whip.
• Spread filling into crust.
• Dribble on sauce and marbilize with a knife.
• Sprinkle remaining crumbs on top.
• Freeze.
• Thaw before eating.
• (1 1/2 hrs).

DRUMSTICK DESSERT

Steps:

• 1. Mix wafer crumbs and butter and pat into 9 X 13 pan.
• 2. In a large bowl blend together cream cheese, sugar, peanut butter and vanilla. Beat in eggs one at a time.
• 3. Fold in thawed cool whip, spread mixture evenly over crumbs, one bottle of butterscotch or hot fudge chocolate poured over top. Place Drumstick dessert dish in freezer.
• 4. Once frozen, sprinkle crushed peanuts as a final touch and put back into freezer. This recipe is DELICIOUS!!! NO cooking and ready to eat right from freezer." ================================

DRUMSTICK CHEESECAKE RECIPE

Steps:

• Cream, cream cheese and peanut butter together. Mix in sugar and eggs (one at a time), beat well. Add cool whip and then pour over crumbs. Drizzle 4-6 tbsp chocolate sauce (Nestle Quik/ Brown Cow) Swirl over top and sprinkle remaining crumbs on top. Chill 2-3 hours in freezer. Cut into squares.

DRUMSTICK CHEESECAKE RECIPE

Steps:

• Mix cream cheese, sugar, peanut butter and vanilla. Blend in eggs slowly. Fold in cool whip. Pour over base. Drizzle chocolate sauce overtop, cut in with a knife. Freeze overnight. Let stand 10-15 minutes before serving.