Drumstick Dessert Recipe | RadaCutlery.com
Instead of buying this ice cream treat you can now make a dessert that is just like the famous Drumstick Ice Cream Treat!
Ingredients:
2 cups vanilla wafers, crushed 1/2 cups butter, melted
1 cup crushed salted peanuts 1 (8 oz.) pkg cream cheese (softened)
1/3 cup peanut butter 1 cup powdered sugar
4 cups whipped topping 2 sm. pkg. instant chocolate pudding
3 cups milk 1 large chocolate bar
Kristi at Rada Cutlery demonstrates how to make drumstick bars. This recipe combines peanut butter,crushed peanuts, vanilla wafers, chocolate pudding, and more! This dessert is a copycat of the ice cream treat - Drumsticks. You can find this recipe and 100 more in the recipe book titled 101 Recipes with Peanut Butter.
Video Transcript:
Hi, Kristi at the Rada kitchen and today I'm going to make a recipe that uses peanut butter. I got this recipe out of our 101 Recipes with Peanut Butter cookbook. This cookbook has appetizers, main dishes, and desserts. Today I'm going to make a dessert called drumstick bars.
The ingredients you'll need for the recipe are 2 cups of vanilla wafers (crushed), 1/2 cup of melted butter or margarine, 1 cup powdered sugar, an 8-ounce package of softened cream cheese, 1/3 cup peanut butter, 1 cup crushed and salted peanuts, 1 chocolate bar, 2 small packages of instant pudding, 3 cups of milk, and 4 cups of whipped topping.
For the first layer, you need 2 cups of the crushed vanilla wafers. What I did was take my rolling pin and crushed them with that on the Rada cutting board, you could also use the bottom of a glass or a bowl. The neat thing about this is that it flexes so that you can pour it in your measuring cup.
We put that in a mixing bowl, and then you need the 2/3 cup of crushed and salted peanuts. To crush those, you put them in a bowl and use the Rada food chopper. It's serrated, so it's really sharp. It's kind of fun just to chop these up.
When you have those chopped up, you need the 2/3 cup of peanuts and you're going to add that to the crushed vanilla wafers. Then add your 1/2 cup of melted butter and mix that all together. You're going to put it in the bottom of a 9 by 13 inch pan and we're going to bake it for 10 minutes at 350 degrees (fahrenheit).
Then you'll flatten it out. This is the first layer of 4. We'll put this in the oven at 350 degrees for 10 minutes. While our first layer is in the oven baking, we're going to make the second layer. That's going to consist of our cream cheese, our powdered sugar, and our peanut butter. We're going to mix it until it's smooth.
I'm going to gradually add the powdered sugar as it mixes. Now the ingredients are mixed and smooth. Now we're going to add 2 cups of the whipped topping. We're going to fold it in, we're not going to mix. You want to keep it kind of light and fluffy. Now we've mixed up our second layer and we're going to add it to our first layer that we baked in the oven.
You want to evenly spread that over the bottom layer. Our third layer is the 2 boxes of chocolate pudding mixed with the 3 cups of milk. I made this earlier because you need to chill it. I'm using the Rada handy stirrer. It's a great thing to make pudding, sauces, and gravies.
That's the third layer that we're going to pour over our second layer. Now we're ready for our fourth layer which is another 2 cups of whipped topping over top of the chocolate pudding one. I'm going to use the Rada super-spreader to spread out the whipped topping. It's just the right size to reach the sides of the pan.
Then you're going to add the rest of your chopped and salted peanuts. With the Rada peeler, I'm going to grate or try to make some chocolate curls. You could also make butter curls with the peeler. And there's our drumstick bars.
You'll want to chill these overnight before serving. You can find this recipe and 100 more in our 101 Recipes for Peanut Butter cookbook.
Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fundraise since 1948 -- last year working with over 19,000 churches, schools, teams, and clubs.
Do you want to better your life? #philippines #angelescity #expat #pampanga #travelvlog
MONICA COOKS - CANADA'S FAMOUS Nanaimo Bars!!!
These are an all time favourite during the holidays here in Canada! A must at any Christmas baking table. Give these 3 layer treats a try!
Thrifty Foods | V.I.P Reviews #57
Pizza Review #57 | Thrifty Foods
3011 Merchant Way (Belmont Market)
Langford BC, Canada
*
Instagram @vip.reviews
FB @VIPizzaReview
COSTILLAR de Res a la PARRILLA ????: Nuestro ASADO de Verano en Alberta, Canadá ????????
Estamos de regreso con otro asado de verano aquí en Canadá, y esta vez vamos a hacer un costillar de res a la parrilla!
Los veranos por estas partes son cortos, así que hemos estado tratando de disfrutar estos días de sol y calor porque no van a durar mucho más.
Para este asado marinamos unas costillas de res en una salsa de barbacoa tejana. También asamos unos choclos a la parrilla, hicimos unas hamburguesas, y probamos nuevos sabores de chorizos (uno con rábano picante - algo que nunca habíamos visto antes).
Así que los invitamos a que vengan a disfrutar este asado de verano con nosotros. Buen provecho!
#asado #costillar #parrillada
* * * * * * * * * * * * * * * * * * * *
COSTILLAR de Res a la PARRILLA ????: Nuestro ASADO de Verano en Alberta, Canadá ????????
Nuestro equipo de fotografía:
Panasonic GH5:
Canon G7X ii:
Rode Video Micro:
Joby Gorilla Pod:
SanDisk 16GB Extreme Pro:
* * * * * * * * * * * * * * * * * * * *
Música:
An Easy Date Night at Home Sweetened with Nature Nate's Honey
We partnered with Roni Proter from Dinner Reinvented to share flavorful recipes for an easy date night in. From start to finish, these honey-sweetened bites and sips will set the tone for a fun evening at home.
Honey Ancho-Chili Grilled Chicken
Ingredients:
- 5 trimmed chicken breasts
- ¼ cup Nature Nate’s Raw & Unfiltered Honey
- 2 cloves garlic, diced
- 2 Tbsp fresh chopped cilantro
- 2 Tbsp ancho chili seasoning
- 1 Tbsp ground cumin
- 1 Tbsp salt (can use garlic salt)
- 1 tsp ground black pepper
- Juice from one lime
- ½ cup light olive oil
Directions:
In a large bowl, combine all the ingredients for the marinade and whisk. Add the chicken breasts, toss to coat and marinate for 30 minutes.
Heat a grill to medium high and make sure the grates are well cleaned. Grill chicken on each side for about 5-8 minutes or until cooked through. Place on a bed of cilantro rice and pour over avocado crema to serve.
Avocado Crema
Ingredients:
- 2 cloves garlic, crushed
- 1 poblano pepper, roasted and peeled
- 1 large handful fresh cilantro
- 1 cup sour cream
- 1 cup heavy cream
- 2 large avocados
- Juice from half a lime
Directions:
Simply place all ingredients in a blender and blend until smooth.
Cilantro Rice
Ingredients:
- 2 cups long grain rice
- 3 ¾ cup water
- 1 tsp light olive oil
- 1 garlic clove
- ½ cup fresh cilantro, washed and chopped
- Salt to taste
- Squeeze of fresh lime juice
Directions:
In a large pot, sauté set to medium heat, add the olive oil, whole garlic clove, rice and a generous pinch of salt. Sauté for a couple minutes or until rice is coated with the oil and just begins to toast. Add the water and the cilantro and bring to a boil. Cover with a lid and immediately turn the heat to low. Simmer for 25 minutes. Turn off the heat and leave covered for 5-10 minutes, then remove the lid, fluff with a fork and remove the garlic before serving.
Mexican Street Corn Salad
Ingredients:
- 2 ears fresh corn
- 1 lb cherry tomatoes (red, orange or variety of colors)
- 2 heads fresh Romaine lettuce
- ½ cup Cotija cheese
- ¼ cup salted toasted pepitas (pumpkin seeds)
- 2 avocados
- ¼ cup olive oil
- Salt and pepper to taste
Directions:
On a grill set to medium heat, brush the corn with olive oil and sprinkle with salt. Grill on all sides just until you get a small black char. Slice lengthwise on a cutting board and set aside. In a large salad bowl, add chopped romaine lettuce, then layer sliced cherry tomatoes, corn, crumbled Cotija cheese, cubed avocados and pepitas. Before serving, pour over honey-lime vinaigrette.
Honey-Lime Vinaigrette
Ingredients:
- 1 Tbsp Nature Nate’s Raw & Unfiltered Honey
- 1 garlic clove, minced
- Juice from one lime
- 1 tsp. Dijon mustard
- Pinch of cumin
- 1 tsp fresh cilantro, chopped
- ¼ cup extra virgin olive oil
- Pinch of salt and pepper
Directions:
Add all the ingredients into a small mason jar and shake vigorously until they honey dissolves. Pour onto salad or store in the refrigerator for up to 5 days.
Honey Ranch Water Cocktail
Ingredients:
- 2 oz Blanco tequila
- Juice from one lime
- 1 tsp Nature Nate’s Raw & Unfiltered Honey
- 1 Mexican soda water
- Chili lime to rim the glass
- Wedge of lime for garnish (optional)
- Ice
Directions:
In a shaker, combine the honey and lime juice and stir until the honey is dissolved. Pour into a chili lime rimmed cocktail glass filled with ice. Top with Mexican soda water and stir until combined. Place a wedge of lime on the corner of the glass and enjoy!
Honey Summer Berry Crumble
Ingredients for the filling:
- 2 cups fresh strawberries, quartered
- 2 cups fresh blackberries
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- Juice from half a lemon
- ½ cup Nature Nate’s Raw & Unfiltered Honey
- ¼ cup flour
- ¼ tsp cinnamon
- Butter for baking dish
Ingredients for the topping:
- 1 cup rolled oats
- ½ cup all purpose flour
- ½ cup Nature Nate’s Raw & Unfiltered Honey
- Pinch of salt
- ½ cup (1 stick) cold, unsalted butter, cut into small pieces
- Extra honey for drizzling
Directions:
Heat oven to 350. In a mixing bowl, add the berries and honey, lemon juice, flour and cinnamon and gently toss to coat. Place in a butter lined baking dish. In a separate mixing bowl, combine the rolled oats, flour, honey salt and cubed butter. Mix well and pour evenly on top of the berries. Drizzle honey on top liberally and bake for 45 minutes. Serve with whipped cream or our favorite all-natural honey vanilla ice cream (
For more honey recipes to sweeten your day, visit naturenates.com.