Big Cats Rescue

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https://bigcatrescue.org/

Chocolate Peanut Butter Poke Cake

Happy World Baking Day!

Chocolate Peanut Butter Poke Cake

• 1 box yellow cake mix, plus ingredients to make cake
• 2/3 cup peanut butter
• 1 1/2 cup chocolate syrup (Hershey’s)
• 1 can sweetened condensed milk
• 8 regular Reese’s peanut butter cups, divided
• 8 oz cool whip, thawed
  Coupons
  
  
• 1 (16oz) can chocolate frosting

Prepare cake according to package directions, adding in 2/3 cup peanut butter before mixing. Bake cake in a 9×13-inch pan.
While cake is baking, mix milk and chocolate syrup until well blended.
When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
Chop Reese’s cups into small pieces. Sprinkle half of the Reese’s cups over cake.

Pesto Ranch Crock Pot Chicken

Pesto Ranch Crock Pot Chicken

I've made this recipe tons of times.

Ingredients

• 8 boneless skinless chicken thighs (I used Boneless Skinless Chicken Breasts)
• 6 ounce jar of pesto
• 1 package Ranch Dressing
• 1/2 cup of Chicken Broth

Place chicken breasts in a single layer in the bottom of your slow cooker.

• Sprinkle ranch seasoning over chicken.
• In a small bowl whisk together pesto and ½ cup water and pour over chicken. (Water isn’t in the ingredient list because, well, it’s water…)
• Cover and cook for 2-3 hours on high or 4-5 hours on low.

Broccoli Cheddar Baked Potatoes

Broccoli Cheddar Baked Potatoes

Ingredients

 

BAKED POTATOES

• 4 russet potatoes (2 lb. total)                    
• 1 Tbsp. olive oil                   
• Salt                   

 

BROCCOLI CHEESE SAUCE

• 1/2 lb frozen broccoli florets                   
• 3 Tbsp. butter                   
• 3 Tbsp. all-purpose flour                   
• 3 cups whole milk                   
• 1/2 tsp salt                   
• 1/4 tsp garlic powder                   
• 6 oz medium cheddar, shredded                   

Instructions

1. Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use.
2. Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season generously with salt. Bake the potatoes for 45-60 minutes, or until tender all the way through.
3. Towards the end of the baking time, begin to prepare the cheese sauce. Add the butter and flour to a medium sauce pot, then place the pot over a medium flame. Whisk the butter and flour together as they melt. Allow the mixture to begin to bubble and foam, whisking continuously. Continue to cook for one minute to remove the raw flour flavor, but do not let the flour begin to brown.
4. Whisk the milk into the butter and flour mixture. Bring the milk up to a simmer, whisking frequently. When it reaches a simmer, it will thicken. Once thick enough to coat a spoon, turn the heat down to the lowest setting. Season the white sauce with the salt and garlic powder.
5. Add a handful of the shredded cheddar to the sauce at a time, whisking until it has fully melted before adding the next handful. Once all of the cheddar has been melted into the sauce, stir in the chopped broccoli. Leave the sauce over a low flame, stirring occasionally, to keep it warm.
6. When the potatoes are finished baking, carefully slice them open. Use a fork to slightly mash the insides of the potatoes. When ready to serve, place each potato on a plate and ladle the broccoli cheese sauce over each potato. Garnish with extra shredded cheddar, if desired.

GORP

 GORP Recipe

Ingredients:

1 Bag M & Ms
1 Bag M & Ms w/Peanut
1 Bag Reese's Pieces
1 Large can of Peanuts
1 Box of Cheerio's
1 Container of Raisins
1 Box of Crispix cereal
1 Bag of Mini Marshmallows

Equipment:
1 small Trash Bag
1 Box Ziploc sandwich bags

Instructions:
Place all of the ingredients into the trash bag. Shake the bag. Scoop portions into individual sandwich bags.


Good enough for Snacks, Camping, Travel, Party's, Work, Nature Walk, Hiking.

Peach Cobbler

National Peach Cobbler Day

Quick and Easy Peach Cobbler

So easy that's  Its simple
I was able to substitute All Purpose Flour + 2 tsp. Baking Powder


 1 cup self-rising flour

 1 cup white 

1 cup milk

2 (16 ounce) cans sliced peaches in heavy syrup

1/2 cup butter

 

1. Melt butter or margarine in 9 x 13 inch pan.                            
2. Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.                            
3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

Serve with some vanilla  ice cream

Note : You can add 1/4 tsp. Nutmeg and 1/2 tsp. Cinnamon to your flour mixture.

Hashbrown Hamburger Casserole with Veggies and Cheese Recipe

Hashbrown Hamburger Casserole with Veggies and Cheese Recipe

2 tsp olive oil

1 onion, chopped

1 pound lean ground beef

2 Tbsp flour

2 Tbsp ketchup

1 cup beef broth

3 Tbsp Worcestershire sauce

salt and pepper to taste

2 cups frozen mixed vegetables

1 20 oz. package of refrigerated hash brown potatoes (appx 3 1/2 cups)

1 cup shredded cheddar cheese

1/4 cup butter, melted

Heat oven to 375 degrees. Coat a 9×13 baking pan with cooking spray.

In a skillet, cook onion in olive oil over medium high heat until translucent. Add in ground beef and cook until browned. If there is a lot of fat from the ground beef, pour it off at this time.

Add in the flour and cook for one minute, stirring.

Add in ketchup, broth, Worcestershire, salt and pepper and veggies. Cook for 5 minutes.

Spread mixture in bottom of 9×13 baking pan.

In a medium bowl, mix potatoes, cheese and butter.

Spread potato mixture over beef/veggie mixture.

Bake 45 minutes or until hash browns are golden brown.

 

Beef & Black Bean Chili

Beef & Black Bean Chili

1 lb. ground Beef
2 (15oz)cans no-salt added Black Beans, undrained
1 Tbs. Chili Seasoning Mix
low fat sour cream (optional)
1 c. Med or Hot Salsa Chunky Style
2 (8oz) cans no salt added Tomato Sauce
Shredded Reduced Fat Cheddar Cheese(optional)

Cook meat in a large sauce pan over medium-high heat until meat is browned, stirring until it crumbles. Drain if necessary
While meat cooks, drain and mash 1 can of beans. Add mashed beans, undrained beans, salsa, tomatoes sauce and seasoning mix to sauce pan; stir well. Cook over medium heat 10 minutes or until thoroughly heated. Spoon into serving bowls. If desired top with sour cream and shredded cheese.

Glazed Fruited Chicken

Glazed Fruited Chicken

1 Jar (29oz)Fruits for salad
 2/3 c. Hellmann's real mayonnaise (I used Hellmann's Light)
1 pkg.(7oz)Herb Stuffing
1 broiler-fryer Chicken, cut in parts or use boneless skinless chicken breasts
1/2 tsp. Salt
 Dash of Pepper
1 (12 oz.) jar orange marmalade

Drain fruit; set aside. Reserve 2/3 cup liquid. Stir reserved liquid into real mayonnaise. Stir constantly over medium heat until mixture boils; add stuffing. Spread in 9x13x2 inch pan. Add chicken. Sprinkle with salt and pepper; brush with additional real mayonnaise. Bake in 350 degree oven for 1 hour. Melt marmalade. Arrange fruit around chicken. Brush on marmalade. Bake 15 minutes. Garnish with parsley. Serves 4.

Lemon Bars

Lemon Bars

• 1 ¹/₄ cup(s) all-purpose flour
• 5 Tbsp packed light brown sugar                      
• 8 Tbsp regular butter, cold, cut into 1/2-inch pieces                      
• 4 large egg(s)                      
• ¹/₂ tsp vanilla extract                      
• 1 ¹/₂ cup(s) powdered sugar, divided                      
• ³/₄ cup(s) fresh lemon juice                      
• 2 tsp lemon zest

 

Instructions:

 

Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.

Notes

The crust must be HOT when you pour on the lemon mixture. You'll need approximately three lemons to yield the amount of juice and zest in this recipe. You can increase the lemon flavor of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavor completely by subbing fresh lime juice and zest for the lemon