DRUMSTICK CAKE
Make and share this Drumstick Cake recipe from Food.com.
Provided by sheri77
Categories Cheesecake
Time 15m
Yield 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 233.3, Fat 16.7, SaturatedFat 8.2, Cholesterol 34.9, Sodium 143.3, Carbohydrate 17.9, Fiber 1, Sugar 11.7, Protein 4.6
DELICIOUS DRUMSTICK CAKE
My DH's aunt made this for a family supper and i just had to get the recipe. It is sooooo yummy if you like the drumstick ice creams you can buy you are guaranteed to love this. It's fairly rich so small pieces are best to serve.
Provided by hotmomma Temple
Categories Dessert
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Mix base ingredients together, reserving 1/4 c for topping. Press remaining amount in a 9" x 13" pan.
- Cream sugar, peanut butter and cream cheese together.
- Fold in whipped topping (mixed according to package directions).
- Pour over base.
- Swirl chocolate sundae topping over it with a knife.
- Sprinkle remaining base crumbs on top.
- Freeze till set, serve frozen.
- You can use a large container of Cool Whip instead of the Dream Whip. I didn't list it in the ingredients because I couldn't remember offhand how many grams or whatever the tub is.
- Also the time is a guess for prep.
- Because I really have never timed it.
- The cook time is however long you leave it in the freezer.
Nutrition Facts : Calories 436.4, Fat 31.1, SaturatedFat 16.6, Cholesterol 20.8, Sodium 240.3, Carbohydrate 35.2, Fiber 1.5, Sugar 28.3, Protein 7.5
DRUMSTICK CHEESECAKE RECIPE
Provided by á-1309
Number Of Ingredients 13
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.
EASY BAKED CHICKEN DRUMSTICKS
These easy baked chicken drumsticks are crispy on the outside, and moist on the inside--a flavorful, cheap meal to make any time!
Provided by Le12ahw
Time 55m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 0.1 g, Cholesterol 97.3 mg, Fat 34.5 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 155.4 mg
HOMEMADE "DRUMSTICK" CAKE CONES
If you often feel a pang for the frozen treats of yore, this recipe will definitely indulge your inner child. A quick and crackly homemade shell and chopped nuts coat the rim of each cone, as well as on the top of the ice cream scoops. And when it's time to enjoy, everyone will discover the surprise ending: a spoonful of fudgy chocolate ganache and even more nuts at the bottom.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Shell: Combine chocolate and oil in a heatproof bowl set over (but not in) a pot of barely simmering water. Gently stir just until melted and smooth. Remove from heat and let cool completely, 20 to 30 minutes. Mixture should thicken slightly but still be pourable (if it thickens too much, return bowl to pot of simmering water for 10 to 15 seconds).
- Ganache: Bring cream to a boil in a small saucepan or microwave-safe bowl. Pour over chopped chocolate; let stand 5 minutes. Stir until smooth. Stir in malt powder, if using.
- Assembly: Dip top of cones (about 1/2 inch) into shell, allowing excess to drip back into bowl. Roll in nuts. Transfer to freezer until set, 2 to 3 minutes. Sprinkle 1 tablespoon nuts into bottom of each cone, then fill halfway with ganache. Return to freezer until ganache is set, about 30 minutes. Top each cone with a scoop of ice cream. Pour 1 to 2 tablespoons shell over each scoop and quickly sprinkle with more nuts. Serve immediately, or freeze, loosely covered, up to 1 day.
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