Chocolate Cake With Peanut Butter Icing

Total time: 45 min PT2700.0S    

Prep time: 15 min

Chef: Cassie Lackey

Ingredients

1 box chocolate cake mix (duncan hine) 1 jar vanilla (pillsbury, icing) 2 tbsps peanut butter

13 cup whole milk




Directions

1	Follow directions on the back of the cake mix box. Bake the cake as directed.
2	When cake is finished, let cool until room-temperature.
3	Stir in 2 Tbsp peanut butter into the jar of vanilla icing. Add 1/3 cup of milk to thin it out a little. Stir until mixed well.
4	Ice the cake with the peanut butter icing.
5	Enjoy!

Oreo Cookie Ice Cream Cake

Total time: 1½ hours PT5400.0S    

Prep time: 1½ hours

Chef: Cheesehead

Ingredients

1 lb oreo cookies (crushed fine) 12 cup margarine (melted) 12 gal vanilla ice cream (softened)

8 ozs fudge topping (chocolate)

Directions

1	Mix Oreo cookie crumbs (reserve 1/4 cup of crumbs for the top)and melted margarine. Pat into a 9 x 13 pan. Freeze until set. Spread ice cream onto the crust. Refreeze. Spread fudge topping on top and sprinkle with the reserves oreo cookie crumbs.

Chocolate Shortcakes with Vanilla Ice Cream, 

Strawberries and Fudge Sauce

Ingredients

23 cup whipping cream 14 cup chocolate syrup (hershey) 1 tsp vanilla extract 12 tsp espresso powder (instant, dissolved in 1 tablespoon hot water) 1 12 cups all purpose flour (unbleached) 12 cup sugar (6 teaspoons) 13 cup unsweetened cocoa powder (preferably)

12 tsp salt

14 cup unsalted butter (chilled, cut into 12 inch pieces)

2 tbsps unsalted butter (melted)

3 tbsps banana liqueur (brandy)

sauce (fudge)

vanilla ice cream

strawberry (liqueur)

1 tbsp baking powder Directions

1	Preheat oven to 400°F. Line large baking sheet with parchment paper. Whisk cream, chocolate syrup, vanilla and dissolved espresso powder in small bowl.
2	Blend flour, 1/2 cup sugar, cocoa, baking powder and salt in processor. Add 1/4 cup chilled butter; process until mixture resembles fine meal. Add chocolate-cream mixture and blend, using on/off turns, until moist clumps form.
3	Turn dough out onto work surface. Gather dough into ball; divide into 6 equal pieces. Using lightly floured hands, form each piece into 2-inch-high, 2-inch-diameter mound. Place on prepared baking sheet, spacing shortcakes 3 inches apart (shortcakes will spread). Brush tops of shortcakes with melted butter. Sprinkle each with 1 teaspoon sugar.
4	Bake shortcakes until tester inserted into center comes out with some moist crumbs attached, about 15 minutes. Cool on sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 5 minutes before continuing.)
5	Cut shortcakes horizontally in half. Whisk banana liqueur into warm Fudge Sauce. Spoon scant 1/3 cup warm sauce onto each of 6 plates. Place bottoms of shortcakes onto sauce. Top with scoop of ice cream. Spoon strawberries over. Add shortcake tops and serve.

Chocolate Fudge Cupcakes with Peanut Butter Frosting

Ingredients

cupcake 19 12 ozs brownie mix (pillsbury, classics traditional fudge) 2 eggs 12 cup crisco (vegetable oil) 14 cup water

1 12 cups semi-sweet chocolate (semi sweet, chips)

frosting

12 ozs frosting (pillsbury vanilla funfetti)

34 cup creamy peanut butter (jif)

 Directions

1	Heat oven to 350 degrees F. Position a rack in the middle of the oven. Line 18 regular muffin cups with paper cupcake liners.
2	Mix brownie mix, eggs, oil and water in a medium mixing bowl until well blended. Fill the muffin cups half full with brownie batter. Place about 1 tablespoon chocolate chips in the center of the batter.
3	Bake 18-20 minutes or until set. Cool slightly. Remove from muffin pans and let cool completely on wire racks.
4	Stir together frosting and peanut butter in a medium bowl. Spread over top of cooled cupcakes. Using the container of sprinkles included with the frosting, decorate the top of each cupcake.

Stuffed Bell Peppers

Total time: 1½ hours PT5400.0S    

Prep time: 15 min

Chef: Hobbyzu

Ingredients

1 lb ground beef 12 cup onion (chopped) 16 ozs stewed tomatoes 1 green pepper (diced into small pieces) 12 cup long grain rice (uncooked) 12 cup water

2 tsps worcestershire sauce

12 tsp salt

14 tsp pepper

1 cup shredded cheddar cheese

Directions

1	In a skillet, brown beef and drain.
2	Transfer to a greased 2-quart casserole dish.
3	Add the next eight ingredients right on top of the beef.
4	Cover and bake at 350 degrees for about 1 hour or until rice is tender.
5	Uncover and sprinkle with the cheese; return to the oven until cheese melts; about 5 minutes.
6	If the rice doesn't cook all the way; which sometimes happens, just cover with a bit more hot or boiling water and bake a little longer.
7	So the dish doesn't get washed out by the water; put some beef oxo cubes or just use beef broth to add more flavor.

Amount Per Serving

Calories 317

Calories from Fat 159

% Daily Value *

Total Fat 18 g	27%
Saturated Fat 8 g	42%
Trans Fat 756 mg	0%
Cholesterol 71 mg	24%
Sodium 388 mg	16%
Total Carbohydrate 18 g	6%
Dietary Fiber 1 g	6%
Sugars 3 g

Protein 21 g

Vitamin A	16%
Vitamin C 23 mg	38%
Calcium 166 mg	17%
Iron 2 mg	14%
Potassium 485 mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.