Polish Drumstick Torte Recipe Recipe For Meatloaf

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DRUMSTICK TORTE



Drumstick Torte image

I brought this dish to Easter dinner and it was a hit with all... including my 91 year old father; he loves his sweets. Everyone agreed this is a creamy, rich dessert that reminds you of being a kid and eating drumstick ice cream cones!

Provided by Cathy Nunn

Categories     Puddings

Time 40m

Number Of Ingredients 10

1 5 ounce package sugar cones (for ice cream), crushed well (must be sugar cones, no other kind.)
1 stick butter, melted
1 1/3 c crushed spanish peanuts, unsalted (divided)
1 8 ounce package cream cheese, softened
1 c powdered confectioners' sugar
1/3 c peanut butter (crunchy or smooth...both work fine)
1 large tub of cool whip (may use fat-free or sugar-free)
2 4 ounce packages instant chocolate pudding (again, may use fat-free or sugar free)
3 c milk (can use low-fat or even skim milk if you prefer)
1 large hershey bar (refrigerated) for grating

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



Chocolate Peanut Torte image

A crust of vanilla wafer crumbs and crushed peanuts provides this cool and creamy dessert with an extra tasty base. It's almost guaranteed that I'll bring home an empty pan when I take it to a potluck. -Ardyce Piehl, Wisconsin Dells, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 20 servings.

Number Of Ingredients 10

2 cups crushed vanilla wafers (about 60 wafers)
1/3 cup butter, melted
1 cup salted peanuts, finely chopped, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/2 cup peanut butter
4 cups whipped topping, divided
3 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 milk chocolate candy bar (1.55 ounces), grated

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.

Nutrition Facts : Calories 314 calories, Fat 20g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 263mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.

DRUMSTICK TORTE



Drumstick Torte image

Taste is like that of the ice cream drumstick but with out the ice cream. Very rich. Prep time is not freezing time so allow for that.

Provided by LAURIE

Categories     Dessert

Time 30m

Yield 1 13x9 pan

Number Of Ingredients 12

2 cups crushed vanilla wafers
1 cup chopped Spanish peanut
1/2 cup melted margarine
8 ounces cream cheese, softened
1 cup powdered sugar
1/3 cup crunchy peanut butter
2 cups Cool Whip
2 (3 1/2 ounce) packages instant chocolate pudding mix
3 cups cold milk
3 cups Cool Whip
2 Hershey Bars, shaved
1 cup chopped Spanish peanut

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.

PIONEER DRUMSTICKS (MEATLOAF ON A STICK)



Pioneer Drumsticks (Meatloaf on a Stick) image

This was a favorite with the kids on our camping trips in the Pacific Northwest. Take your favorite meatloaf recipe, prep it at home, freeze or use the first night out. Have the kids look for green sticks about the size of your little finger. Guaranteed hair-on-the-chest strength (!) for the weak-kneed who don't like touching "raw" meat. Serve in HOTDOG buns with your favorite HAMBURGER condiments. The original recipe came from a Lutheran Girl Pioneer camping-cookbook. Tried & true! COOKING TIME does NOT include how long it may take the charcoal or fire to be ready.

Provided by Debber

Categories     Meat

Time 20m

Yield 4 1/4-lb, 4 serving(s)

Number Of Ingredients 11

1 lb hamburger
1 medium onion, finely chopped
1 egg, lightly beaten
1 cup saltine, crushed (very fine)
basil, oregano, thyme (to taste)
garlic (crushed, minced, to taste)
4 hot dogs or 4 brat buns
mustard (optional)
ketchup (optional)
barbecue sauce (optional)
pickles (optional) or relish (optional)

Steps:

  • Mix "the meat" ingredients in a large bowl (or mixer); do NOT overmix.
  • Pack meat mixture into a zipper bag and freeze OR chill the day before leaving on a camping trip. If frozen, plan to use it the second day out--giving it time to thaw while you're out-n-about doing other things! (Critter-proof thawing location, please.).
  • One hour before serving, have children locate & legally obtain green sticks as large in diameter as their (or your) little finger.
  • Just before serving time: have children WASH THEIR HANDS---this is crucial!
  • At serving time: each child grabs out one handful of meat and presses it around the stick. You must NOT wiggle the stick or the meat will drop off.
  • Carefully wedge the stick over the fire (not the flames!) to roast in the heat -- OR if you have a grill -- lay the sticks on a foil covered grill.
  • Figure about 5-10 minutes for roasting time, turning several times to get all sides nice-n-brown.
  • To eat: hold an opened bun in your left hand, the stick with meat in your right. Lay the meat in the bun, close your left hand/bun, and pull the stick out of the meat. Decorate with pickle eyes and mustard nose and ketchup smile. And now eat. :-).
  • OPTIONAL: Use your own favorite meatloaf recipe (that's what I do); change the seasonings to suit your tastes. Give it a taco spin with some cumin and chili powder. Add some ketchup (not too much to be watery, then the meat won't stick to stick!) or mustard. If the meat is "thin" -- try adding more crackers, to sop up the liquid.
  • MOST OF ALL: have fun telling pioneer stories. Look at the stars, name the constellations. Listen to the birds.

Nutrition Facts : Calories 443, Fat 28.8, SaturatedFat 10.8, Cholesterol 152.8, Sodium 727.2, Carbohydrate 12.7, Fiber 0.7, Sugar 2.8, Protein 31.4

DRUMSTICK DESSERT



Drumstick Dessert image

Make and share this Drumstick Dessert recipe from Food.com.

Provided by Tweety Grams

Categories     Frozen Desserts

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups crushed graham wafers
1/2 cup crushed peanuts
1/4 cup melted butter
2 tablespoons peanut butter
8 ounces cream cheese
1/2 cup white sugar
1/2 cup peanut butter
1 teaspoon vanilla
3 eggs
1 (16 ounce) container Cool Whip
8 teaspoons chocolate syrup or 8 teaspoons fudge sundae sauce

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).

EASY MEATLOAF



Easy Meatloaf image

This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!

Provided by Janet Caldwell

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Yield 8

Number Of Ingredients 9

1 ½ pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
⅓ cup ketchup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
  • In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 g

POLISH MEATLOAF RECIPE



Polish Meatloaf Recipe image

Provided by mdyess

Number Of Ingredients 18

4 slices white bread, torn into
pieces
2 112 pounds ground beef
1 medium yellow onion, peeled
and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch
pieces
2 carrots, peeled and cut into 2-
inch pieces
1/2 cup flat-leaf parsley leaves
1 large egg
1 cup ketchup
3 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground black First published
pepper
2 tablespoons brown sugar

Steps:

  • 1. Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef. 2. Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2- by-2 1/2-inch loaf pan. 3. Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth. 4. Brush mixture over meat/oaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

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