Chocolate Peppermint Poke Cake

Poke 2I must confess that we didn’t even wait until after Thanksgiving was over before we opened the first box of candy canes.

It is a little embarrassing.

But at least it went into something really yummy – a chocolate peppermint poke cake.

You remember the original poke cakes made with colorful jello poked into a white cake? This holiday version features a chocolate cake poked with a yummy peppermint simple syrup.

It’s rich and minty and most of all – super easy!

Chocolate Peppermint Poke Cake

1 – 9 x 13 chocolate cake (you can use a mix – or make your own from scratch)
1 cup water
1 cup granulated sugar
1 teaspoon peppermint extract
1 tub of Cool Whip
1 or 2 crushed candy canes

Bake cake as directed.

While the cake is baking, combine the water and sugar in a saucepan. Heat over medium heat until the sugar is dissolved and the mixture boils. Add the peppermint extract.

Reduce heat and let it simmer for 20 minutes, stirring occasionally.  Remove from heat and let cool slightly.

As soon as the cake comes out of the oven, use a fork to poke the entire top and slowly pour the peppermint syrup over it all.

Let it cool completely.

Frost with the Cool Whip and garnish with the crushed peppermints.

Refrigerate until you are ready to serve.

The cake just gets more minty as it sits!

Enjoy!

I’ve linked this post with Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

Chocolate Peanut Butter Ice Cream Dessert

DessertIt’s summertime!

The days are longer.

The temperatures are higher and my days are busier!

It sounds like the perfect time to make a yummy ice cream dessert!

This recipe was the inspiration for two of our family favorites, Chocolate Strawberry Ice Cream Dessert and Chocolate Ice Cream Dessert.  Both of which we’ve enjoyed often.

But would you believe that we have never made the original?!

It was past time to try it.

And it was delicious!

Chocolate Peanut Butter Ice Cream Dessert

1 cup vanilla wafer crumbs
1/2 cup finely chopped peanuts
1/4 cup butter or margarine, melted
2 tablespoons powdered sugar
6 cups chocolate ice cream, softened, divided.

Filling:
3 ounces cream cheese, softened
1/3 cup peanut butter, either crunchy or smooth
3/4 cup powdered sugar
1/4 cup milk
1/2 cup whipping cream, whipped (I cheated and used about 4 ounces of Cool Whip)

Line the bottom and sides of a loaf pan (9 inch x 3 inch x 5 inch) with heavy duty aluminum foil.

Combine the vanilla wafer crumbs, chopped peanuts, melted butter and 2 tablespoons of powdered sugar. Press half into the bottom of the foil lined pan. Freeze for 15 minutes.

Spread half of the ice cream over the crust and freeze for 1 hour.

(Here’s a hint for the ice cream: a half-gallon carton is the perfect size! Open it up lengthwise and cut the rectangle of ice cream in half. Then cut one of the halves into thirds and squish them into the loaf pan. Put the rest of the ice cream in the freezer till later.)

Meanwhile, for the filling, beat cream cheese and peanut butter in a mixing bowl. Add powdered sugar and milk. Mix well. Fold in whipped cream.

Spread over the ice cream and freeze for 1 hour or until firm.

Spread with remaining ice cream – the pan will be very full. (Just cut the remaining half of the carton of ice cream into thirds and start squishing it in!) Press the remaining crumb mixture on top. Cover and freeze for several hours of overnight.

Remove from the freezer about 10 minutes before serving. using the foil, remove the loaf from the pan and discard the foil.

Cut into pieces with a serrated knife.  It should yield 10-12 large slices, or 15 smaller ones.

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday at Blessed with Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

Peanut Butter Mousse

Chocolate Peanut dessert

I must confess – I have a weakness for mousse.

There’s something very comforting about it’s creamy and rich texture.

There’s also something wonderful about a recipe that takes only moments to whip up and tastes heavenly!

This recipe is so easy that my 10 year old son made it himself. It was so yummy that my peanut butter loving daughter was in speechless wonder as she ate it!

So was her mom. 🙂

Beware – it’s addicting. Once you’ve tried it you will be craving it often!

Peanut Butter Mousse

1 – 8 ounce package cream cheese
1 cup creamy peanut butter
1 cup sugar
1 teaspoon vanilla
1- 8 ounce container Cool Whip
1 cup of mini chocolate chips

In a mixing bowl, cream together the cream cheese, peanut butter, sugar, and vanilla until smooth.

Fold in the Cool Whip and chocolate chips.

Spoon into dessert cups and refrigerate.

Garnish with whipped cream and chopped Reece’s peanut butter cups.

Enjoy!

I’ve linked this post up with Tasty Tuesday at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed With Grace,  Tuesdays at the Table at All the Small Stuff and Mouthwatering Mondays at A Southern Fairytale.

Pink Lemonade Dessert

Pink Lemonade Dessert

It’s hot and humid here at Windy Ridge.

So hot and humid that I don’t want to use the oven – even if the AC is on!

A search deep into the back of my recipe file yielded this recipe for Pink Lemonade Dessert that I had copied from an unknown source sometime ago.

It’s one of those recipes that has been in my recipe file for years and I’ve never tried it – until now.

What was I waiting for?

It was sweet and cold and creamy and easy!

And it was a big hit with all my kids and all the extra kids hanging around last weekend!

Pink Lemonade Dessert

2 cups graham cracker crumbs
1/4 cup powdered sugar
1/2 cup melted butter
1 can (14 ounces) sweetened condensed milk
3/4 cup pink lemonade concentrate
12 ounces Cool Whip
red food coloring

Combine the graham cracker crumbs, powdered sugar and melted butter. Press into a greased 9 x 13 pan. Refrigerate for an hour.

In a blender, combine the sweetened condensed milk, and pink lemonade concentrate. Add red food coloring to achieve the pink color you like.

Pour the lemonade mixture into a bowl and fold in the Cool Whip.

Carefully spread the mixture evenly over the crust. Cover and refrigerate for at least 2 hours or until firm.

This disappeared really fast over the weekend! One niece said, “It’s like  drinking pink lemonade, you don’t want to stop – and I don’t want to stop eating this!”  🙂

Score for Aunt Melinda!

I’ve linked this post up with Tempt My Tummy Tuesday over at Blessed With Grace, Tasty Tuesday over at Balancing Beauty and Bedlam, and Tuesdays at the Table over at All the Small Stuff.

Chocolate Cheesecake Dessert

Chocolate Cheesecake Dessert You know who your friends are when they bring you chocolate.

You know who your really good friends are when they bring you chocolate cheesecake!

I have a friend who did just that. 🙂

Back in December – during the craziest busy week in my month – she brought me this luscious chocolate cheesecake dessert.

She didn’t even make me share.

I asked for the recipe – but with the snowstorms and busyness of life – I am just now getting the recipe up for you all to enjoy as well.

This would be a perfect treat to share with your special Valentine’s!

This comes from a well-used church cookbook. Which are , by the way, one of my favorite kinds of cookbooks because they are written by women in the trenches (like me) who serve real food to real hungry families.

Chocolate Cheesecake Dessert

1 package chocolate cake mix
4 eggs
1 tablespoon oil
2 (8 ounce) packages cream cheese
1/2 cup sugar
1 1/2 cup milk
1 teaspoon vanilla
12 ounces Cool Whip

Set aside 1 cup of dry cake mix.

In a large bowl combine the remaining cake mix, 1 egg, and oil. The mixture will be crumbly. Press into a greased 9 x 13 inch pan. Set aside.

In a large bowl blend the cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed add milk and vanilla. Beat until smooth. Pour over crust.

Bake at 300 degrees for 55-60 minutes.

Cool. Spread with Cool Whip and refrigerate.

Enjoy!