Rock Your World Reese’s Peanut Butter Cup Cake

 

Ingredients

• 1 box Betty Crocker™ SuperMoist™ yellow cake mix
• 1 cup water
• 3 eggs
• 1/2 cup Peter Pan creamy peanut butter
• 1/3 cup Land O’ Lakes butter, softened
• 1/2 cup chocolate-flavored syrup

Toppings

• 3 tablespoons creamy Peter Pan peanut butter
• 2 to 3 tablespoons McArthur milk
• 1 cup Domino powdered sugar
• 2 tablespoons Hershey’s chocolate-flavored syrup
• 20 Reese’s™ peanut butter cups miniatures, unwrapped and cut in half

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Instructions

Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.

Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.

Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.

Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.

In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake

Good Old Fashioned Pancakes

Ingredients

8 servings – 158 cals

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk1 egg
• 3 tablespoons butter, melted

Directions

Prep 5 m – Cook 15 m – Ready In 20 m

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Rosemary And Thyme Peach Pork Chop Bake

 

INGREDIENTS

• 4 boneless pork chops, about 1 1/2 pounds
• 1 (15 oz.) can peaches, juices reserved (or 2 fresh peaches, sliced)
• 1/2 cup yellow onion, sliced
• 2 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
  2 tablespoons bourbon, optional
• 1/4 cup reserved peach juice
• 1 tablespoon fresh rosemary leaves, minced, plus more for garnish, optional
• 2-3 sprigs thyme, stems removed, plus more for garnish, optional
• Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 350º F and season pork chops generously with salt and pepper, rosemary and thyme.
In a medium bowl, whisk together melted butter, brown sugar, bourbon, if using, and peach juice.
Spread onion slices on the bottom of a 9×13-inch baking dish, then arrange peach slices on top of the onion. Place pork chops on top of peaches.
Pour peach juice mixture over pork chops and peaches, trying to evenly cover everything in the dish.
Place in oven and bake for 35 minutes, then broil for another 3-5 minutes, or until internal temperature of pork reaches 145º F and pork and peaches have browned and caramelized slightly.
Remove from oven and garnish with fresh thyme or rosemary. Enjoy.

Fireman’s Overnight Breakfast Casserole With Country Gravy

 

INGREDIENTS

• For the casserole:
• 1 pound ground breakfast sausage
• 4 cups sharp cheddar cheese, grated
• 12 eggs
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 cup heavy whipping cream
• 1/4 cup green onion, chopped (1/2 cup?)
• 8 oz sliced mushrooms
• Kosher salt and freshly ground pepper, to taste
• For the gravy:
• 2 cups milk
• 1/4 cup all-purpose flour
• 1-2 tablespoons butter or oil
• Kosher salt and freshly ground pepper, to taste

PREPARATION

When ready to bake, preheat oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
In a large skillet over medium heat, add the sausage, breaking it up with a wooden spoon. When meat has begun to brown, add onions, mushrooms, and bell pepper to the skillet and cook until vegetables have softened and meat is cooked through, 6-7 minutes. Stir in green onion and remove meat and vegetables from skillet and set aside to cool. (Do not drain skillet.)
While meat and vegetables cool, make the gravy:
Add butter or oil to undrained skillet. Once melted, whisk in flour and allow to cook for 2 minutes.
Gradually whisk milk in and cook until gravy thickens. Simmer 2-3 more minutes and season with salt and pepper. Cover and set aside (or put in a container to chill overnight).
In the prepared baking dish, crack eggs evenly across the bottom of the dish, keeping yolks intact. Poke a hole in each yolk with the toothpick and pour cream over the top of the eggs. Top with 1/2 of the cheese.
Spoon sausage mixture over the eggs and cream in the baking dish and then top with remaining cheese. Cover dish with foil and chill overnight.
Bake covered in preheated oven for 30 minutes. Remove foil and bake 30 minutes more. Serve with country gravy, and enjoy!
To reheat gravy: Put gravy into a microwave-safe container. Add a little bit of milk to loosen the gravy and heat in 45 second intervals, stirring in between, until gravy is hot. You can also heat over medium heat on the stovetop, thinned with a little bit of milk.

Broccoli Soup

 

Ingredients

8 servings

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, peeled and chopped
• 2 (10 ounce) packages chopped frozen broccoli, thawed
• 1 potato, peeled and chopped
• 4 cups chicken broth
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste

Directions

                     Prep 15 m   –   Cook    25 m   –   Ready In   40 m
Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper

Creamy Ritz Chicken Casserole

 

INGREDIENTS

• 3 cups cooked chicken breast, shredded
• 1 (10.75 oz.) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup (1 stick) unsalted butter, melted
• 1 sleeve ritz crackers, crushed
• 2 teaspoons Italian seasoning
• 1/2 teaspoon paprika, garnish
• 1/4 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 350º F and lightly grease a 8×8-inch baking dish with butter or non-stick spray.
Combine soup and sour cream in a large bowl, then stir in shredded chicken.
Season generously with salt and pepper, and stir in Italian seasoning, paprika and red pepper flakes.
Pour mixture into greased baking dish, then top with crushed ritz crackers.
Evenly pour melted butter over the crushed crackers, then place baking dish in oven. Bake for 25-30 minutes, or until dish is heated through and crackers are golden brown.
Remove from oven and let cool 5 minutes before serving. Enjoy!

Cinnamon Apple Cake

 

INGREDIENTS

• 2 cups all-purpose flour
• 1 large apple, peeled and chopped
• 1 cup vegetable oil
• 1 cup dark brown sugar
• 1/2 cup granulated white sugar
• 1/2 cup walnuts, chopped
• 2 large eggs
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

PREPARATION

Preheat oven to 350°F and lightly grease a 9-inch round cake pan.
In a medium bowl, mix together the eggs and oil. Add the cinnamon, white and brown sugars, and vanilla extract and mix until combined.
Add the flour, salt, baking soda, and baking powder, and mix until thoroughly incorporated. Fold in the apples and the nuts and pour batter into prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool for 15 minutes before slicing and serving. Enjoy!