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Monday, June 16, 2014

Chocolate- Peanut Butter Cup Cheesecake Cake



Chocolate- Peanut Butter Cup Cheesecake Cake






Here you go… here’s another one!- a CHOCOLATE- PEANUT BUTTER CUP CHEESECAKE CAKE









Chocolate- Peanut Butter Cup Cheesecake Cake



Yield: One large, decadent cake (small slices are perfect)



Prep Time: 1 hour



Cook Time: 1 hour 30 min





Ingredients:




PEANUT BUTTER CHEESECAKE LAYER:

Two 8-ounce packages cream cheese, at room temperature

1 1/4 cups creamy peanut butter (do not use natural)

1 cup granulated white sugar

3/4 cup sour cream

3 large eggs

2 teaspoons vanilla extract

One 8-ounce bag Reeses minis (or chopped Reeses Peanut Butter Cups (optional)









CHOCOLATE CAKE:




2 cups granulated white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 large eggs

1 cup milk

1/2 cup vegetable or canola oil

2 teaspoons vanilla extract

1 cup boiling water









PEANUT BUTTER FROSTING:



3/4 cup butter, at room temperature

1 1/2 cups creamy peanut butter (do not use natural)

1/4 cup milk (or a little more, as needed)

3 cups powdered sugar









ON TOP:




Use this recipe for chocolate ganache- totally optional (because it's so decadent!

One 8-ounce bag Reeses minis (or chopped Reeses Peanut Butter Cups)













Directions:








1. Prepare the cheesecake layer: Preheat the oven to 325 degrees F.
Spray a 9-inch springform pan with nonstick spray. It's also nice if you
can line it with a round of parchment paper, if you have it. In a large
bowl, use an electric mixer to combine the cream cheese and peanut
butter until smooth. Mix in the sugar, then beat in the sour cream, eggs
and vanilla. Keep mixing until everything is nice and smooth. If you'd
like to have Reeses in the cheesecake, stir them in now. Scrape the
batter into the prepared pan and smooth the top. Bake until it is no
longer super wiggly in the middle when you (gently) shake the pan. A
tiny bit of wiggle is fine, but if there's a lot then it's not quite
done yet. It should take between 1 hour and 1 hour and 15 minutes to
bake the cheesecake until done (it's completely okay if the cheesecake
happens to crack- it will not be noticeable in the cake). Remove from
the oven and let cool on the counter. Transfer to the freezer and keep
frozen until ready to assemble the cake.







2. Prepare the cake layers: Preheat oven to 350°F. Grease and flour two
9-inch round baking pans. Whisk together sugar, flour, cocoa, baking
powder, baking soda and salt in large mixer bowl. Add eggs, milk, oil
and vanilla; beat on medium speed of electric mixer for 2 minutes. Stir
in water (batter will be thin). Pour batter evenly into prepared pans.
Bake 30-35 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.







3. Prepare the frosting: In a large bowl, use an electric mixer to
combine the butter and peanut butter. Beat until smooth and
well-combined. Mix in 1/4 cup milk, then add in the sugar a little at a
time until it is all mixed in. Sprinkle in a little more milk, if
needed, and continue to beat until the frosting is a good spreading
consistency. It should be creamy and delicious!







4. Assemble the cheesecake cake: Place one cake layer into the center of
a cake plate or platter. Lightly frost the first layer of cake. Remove
the cheesecake from the freezer, take off the sides of the pan, and
slide a knife under the the cheesecake to release it from the pan and
peel off the parchment paper. Use a sharp knife to trim the cheesecake
around the edges, as needed to match the size of your cake layers (see
*Tips). Place the cheesecake layer on top of the first cake layer.
Lightly frost the cheesecake layer. Place the second cake layer on top
of the cheesecake.







5. Frost the cake: Scoop a good amount of frosting onto the top of the
cake. Use a flat spatula to spread the frosting smoothly across the top
and down the sides. If you're using the chocolate ganache, follow the
instructions for that and spread it over the top. Sprinkle Reeses on
top.



6. Refrigerate this cake until ready to serve (see tips below for serving and storage).









Tips:





*Measure your cheesecake layer against the cake layers. If the
cheesecake layer turns out to be slightly larger size round than your
cake layers, move it to a cutting board and use a knife to gently shave
off some of the exterior of the cheesecake.

*If you are serving this cake at a party, it’s perfectly okay to leave
the cake at room temperature for a couple of hours (the cheesecake thaws
very quickly). Otherwise, keep it stored in the refrigerator. It also
freezes perfectly. Freeze it as is, then wrap it in plastic wrap and
store it in the freezer until it is needed. Leftover slices may also be
wrapped and frozen.



Source: RecipeGirl.com




Rootbeer Pulled Pork







Root Beer Pulled Pork




Yield: Serves 8 to 10



Prep Time: 25 min



Cook Time: 11 hrs, 30 min



It's a great thing when your slow cooker does the work for you. Low and
slow is the key to turning a pork roast into a tender meat that is
perfect for pulling apart.







Ingredients:



1 (5 to 6 pound) bone-in pork shoulder/butt roast

1 envelope dried onion soup mix (or dehydrated onions)

salt and pepper

1 can root beer

2 cups barbecue sauce, divided

buns









Directions:




1. Trim roast of excess fat. It's okay to leave some on there-- just get rid of the large, visible slabs.





2. Place roast on a work surface and sprinkle with onion soup mix. Use
clean hands to rub the mix into the meat, reaching underneath to reach
all sides. Sprinkle generously with salt and pepper. Place seasoned
roast in your slow cooker.





3. In a medium bowl, whisk together root beer and 1/2 cup barbecue sauce. Pour over the roast in the slow cooker.





4. Place lid on the slow cooker and cook on LOW heat for 10 to 11 hours,
or until internal temperature is above 190 degrees F. and meat is
tender enough to pull away from the bone.





5. Remove roast to a cutting board and let sit to cool for just a few
minutes. Pour out all but about 3/4 cup of the juices from the slow
cooker. Use two forks to shred the pork, cutting around and discarding
any fatty pieces. Place all of your pulled pork back into your slow
cooker. Add about 1 1/2 cups of barbecue sauce. Stir to combine and
place the lid back on. Heat on HIGH for about 15 to 20 minutes, just
until pork and juices are hot and bubbly. Use this time to heat up buns
and get the rest of your meal ready.





6. Scoop pulled pork onto buns and serve immediately.







Tips:




*If you don't wish to make such a large roast, you can use the same
ingredients for a smaller roast too. You can likely cut down a bit on
the cooking time, and use less barbecue sauce when adding it in at the
end.





*For the most tender pulled pork, I do not recommend trying to short-cut
the recipe by cooking it on HIGH heat. Low and slow is best!



Saturday, June 14, 2014

Grilliing Recipes

Looking for some new and easy grilling recipes, then come on by our grilling recipe page and check out all the recipes or submit on of your own for free 



       



 

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Smoky Grilled Pork Chops









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a recipe that you would like to take and either Multiply OR Divide,
then take and check the following recipe multiplier and divider tool out
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Smoky Grilled Pork Chops





These thick pork chops have a smoky flavor, are very moist and tender,
and the rub is easy to make. A family favorite, always requested at
BBQs. I like to serve these chops with loaded baked potatoes and a
garden salad.







Prep Time: 10 Minutes

Cook Time: 25 Minute

Ready In: 55 Minutes

Servings: 4









Ingredients:






1 tablespoon seasoned salt (such as

LAWRY'S®)

1 teaspoon ground black pepper

1 tablespoon garlic powder

1 tablespoon onion powder



1 tablespoon ground paprika

2 teaspoons Worcestershire sauce

1 teaspoon liquid smoke flavoring

4 bone-in pork chops (1/2 to 3/4 inch

thick)











Directions:







1. Preheat an outdoor grill for medium heat, and lightly oil the grate.







2. In a bowl, mix together the seasoned salt, black pepper, garlic
powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring
until thoroughly combined. Rinse pork chops, and sprinkle the wet chops
on both sides with the spice mixture. With your hands, massage the
spice rub into the meat; allow to stand for 10 minutes.









3. Grill the chops over indirect heat until no longer pink inside,
about 12 minutes per side. An instant-read thermometer should read at
least 145 degrees F (63 degrees C). Allow chops to stand for 10 more
minutes before serving









Also try the Smoky Mashed Potatos, Click Here:





Best Steak Marinade in Existence







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a recipe that you would like to take and either Multiply OR Divide,
then take and check the following recipe multiplier and divider tool out
by Clicking Here just a matter of copy and paste the recipe and when
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Best Steak Marinade in Existence







This is a family recipe that has been developed only over the last 5
years. In this short time it's made me famous in our close circle, but
until now I've never shared it with anyone."







Prep Time: 15 Minutes

Ready In: 15 Minutes

Servings: 8





Ingredients:






1/3 cup soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder



3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)











Directions:





1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce,
garlic powder, basil, parsley, and pepper in a blender. Add hot pepper
sauce and garlic, if desired. Blend on high speed for 30 seconds until
thoroughly mixed.







2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.