Drumstick Torte Food

DRUMSTICK (NUTTY BUDDY) DESSERT

Steps:

• 1. Mix sugar cones, butter, and 2/3 c peanuts together and pat into a 9x13 pan. Bake @ 350 for 10 minutes. Cool.
• 2. Beat cream cheese, peanut butter, and powdered sugar in a bowl until smooth. Fold in 2 c Cool Whip. Spread on cooled crust. Refrigerate while preparing next step.
• 3. Mix pudding and half and half. Spread over cream cheese mixture, and refrigerate for about 3-5 minutes until pudding is set.
• 4. Top with remaining Cool Whip. Drizzle Magic Shell and sprinkle with remaining peanuts. Freeze or refrigerate.

JAPANESE CHICKEN DRUMSTICKS

Steps:

• In a saucepan over medium-high heat, combine the water, vinegar, soy sauce, sugar, garlic, and hot pepper. Bring to a boil then add the chicken drumsticks. Return the mixture to a boil then reduce the heat to a simmer. Let cook for 20 minutes, checking the chicken occasionally. Increase the heat and cook, turning the chicken frequently, until the chicken is cooked and the liquid has turned into a glaze. Remove the chicken drumsticks and place on a platter. Remove the garlic and hot pepper from the glaze and spoon the glaze over the chicken. Serve hot.

DRUMSTICK TORTE

Steps:

• 1. Preheat oven to 350 degrees. This dessert is layered. First layer: Mix together crushed sugar cones, butter and 1 cup of the crushed peanuts. Press into the bottom on a 9 X 13 glass baking dish. Place in preheated oven and bake 10 minutes to set the first layer or crust. Remove from oven and cool completely before adding the other layers.
• 2. Second layer: Soften cream cheese, and blend well with peanut butter and powdered sugar. Blend until smooth. Fold in 2 cups Cool Whip. Spread this over the crust layer.
• 3. Third layer: Mix up your pudding with 3 cups milk and spread over the second layer, spreading it out evenly. Take remaining Cool Whip and sppread over all. Sprinkle 1/3 cup crushed peanuts and grated Hershey bar on top. Put in the freezer, being careful not to freeze all the way. This dessert is best served half-frozen.
• 4. Note: This dessert is very rich at best. If you are watching your weight or blood sugar, feel free to use fat-free or sugar free products when possible in making this dessert. The taste will not suffer and any little bit helps, right? Bon Apetit' Y'all!!

CHOCOLATE PEANUT TORTE

Steps:

• In a large bowl, combine the wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool. , In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in 2 cups of whipped topping. Spread over crust. , In a another large bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. , Just before serving, carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts.

INTENSE MINT LAVA CAKE - SIMPLE RECIPE FOR ALL KINDS OF PEOPLE

Steps:

• Preheat oven to 425 F.
• Spray 4 ramekins with baking spray and dust with cocoa powder.
• Place 1/2 cup butter (1 stick) and Intense Mint Chocolate into a medium heat-proof bowl.
• Place the bowl over a saucepan of simmering water.
• Stir butter and chocolate occasionally as it softens.
• Add 1/2 tsp organic peppermint extract and stir.
• Set aside.
• Using another a medium bowl whisk 3 eggs, 1/3 cup sugar and 1 tsp vanilla extract.
• Next step is to pour egg/sugar/vanilla mixture into chocolate mixture.
• Mix all ingredients together with a wooden spoon or a spatula.
• The whole mixture will be about 2 cups.
• Using a 1/4 measuring cup, place one scoop of batter into each ramekin.
• Add 1 TBSP of Nutella in the center of each ramekin.
• Finish with another 1/4 cup of the batter.
• Bake at 425 F for 12 minutes.
• Allow to cool for 3 min.
• Cover each ramekin with an inverted plate and turn over.
• Decorate with icing sugar, chocolate, whip cream, ice cream...or simple use nothing.
• The cake is perfect on its own!
• Remember, it is Intense! Keep it simple.
• Enjoy the best lava cake - Intense Mint Lava Cake

DRUMSTICK TORTE

Steps:

• 1st Layer: 2 c. crushed vanilla wafer cookies, 1 c. Spanish peanuts and 1/2 c. melted butter. Mix all ingredients and pat into 9x13 inch pan. Bake at 350 degrees for 10 min; let cold. 2nd Layer: 1 c. powdered sugar, 8 ounce. package cream cheese, 2 c. whipped topping and 1/3 c. crunchy peanut butter. Mix together sugar, cream cheese and peanut butter till creamy. Mix in whipped topping. Spread mix on cooled crust. 3rd Layer: 2 small boxes instant chocolate pudding and 2 c. cool lowfat milk. Mix ingredients till mix stiffens. Spread on top of second layer. 4th Layer: Spread more whipped topping over entire cake till well covered (about 3 c.). Sprinkle 1 c. crushed Spanish peanuts and 2 Hershey bars (shredded) over the top. Chill.

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 TORTE

Steps:

• Mix wafer crumbs, 1 cup nuts and margarine.
• Press into 13x9 pan.
• Bake 10 minutes at 350.
• Cool.
• Mix powdered sugar, cream cheese and peanut butter until smooth and creamy.
• Fold in by hand 2 cups cool whip.
• Spread over cooled crust.
• Mix pudding with milk and spread over cheese mixture.
• Refrigerate to set about 10 minutes.
• Top with 3 cups cool whip.
• Sprinkle with 1 cup nuts and shaved chocolate.
• Freeze 1-2 hours then refrigerate 1 hour before serving.
• Freezes well.

EASY BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a glass baking dish with aluminum foil.
• Spread 1/4 cup of olive oil over the bottom of the prepared baking dish and line up drumsticks on top, alternating directions so that they fit. Top with 1 tablespoon of butter each, on the thick part of the chicken. Sprinkle with garlic salt, seasoned salt, salt, and pepper.
• Bake in the preheated oven for 35 minutes. Cover chicken with remaining olive oil; continue to bake until juices run clear and chicken is no longer pink in the centers, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve.