Or Muddy Turtle? Caramel Mud? ...... Whichever you choose, just know it will be rich and full of surprise! (Sorry the picture is a little dim; I took this picture late at night before diving head first into the caramel topping.......)

Recently, I was battling cravings for two sweets = a Mississippi Mud Cake, and Turtle candies. In a moment of clarity and genius, I realized I could combine the two and create an ultimate poke cake! What followed was a sticky, delicious and indulgent dessert.

I call it a Mississippi Turtle.

Mississippi Turtle Poke Cake
1-Chocolate cake mix, I recommend anything with 'fudge' in the title
2/3 cup oil
1/4 cup water
3 eggs
1/2 cup sour cream or vanilla yogurt, optional
2- 8 oz containers marshmallow crème
1 bottle caramel ice cream topping
1-2 cups chopped pecans, depending on taste
1 cup chocolate chips, optional

1. Prepare cake - combine mix, oil, water and eggs in a large bowl, Stir till smooth. The sour cream or yogurt is optional, if added it will make your cake extra fudgy. You can add chocolate chips and/or chopped pecans to the cake if desired. I always find them desirable.

2.  Bake at time and temperature recommended in the box. Let cool and poke holes in cake.

3. Drizzle 1/2 the caramel topping over the poked holes. Let that delicious syrup soak in for a few minutes. Then spread on the marshmallow topping. Sprinkle with pecans. Then the rest of the caramel syrup. Then why not -- toss on some chocolate chips too.

4. Put in fridge for 15-20 minutes just to set. I like to eat the cake at room temperature so everything is perfectly gooey, but placing it the fridge for just a moment seems to help it all come together.

I should warn you, this cake is not for the faint of heart! It is decadent and delicious and best shared with a crowd!

Chocolate and peanut butter are always a winning combination in my house. These Peanut Butter Poke Brownies are a great dessert to combine these two flavors. You can use your favorite brownie recipe and your favorite peanut butter. I'm sure you could also any other nut butter, such as almond butter or hazelnut spread.

Recipe

For the Brownies:
2/3 cup melted coconut oil
​2 Tbsp melted butter
1/3 cup plus 2 Tbsp cocoa powder
1 1/2 cups sugar
4 eggs
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt

1/3 cup of peanut butter

For the Frosting:
2 Tbsp softened butter
2 oz softened cream cheese
3 Tbsp cocoa powder
3 cups powdered sugar
1/4 cup milk
1/4 tsp salt
1/2 tsp vanilla

For the brownies:
In a large bowl, using a fork, stir together melted coconut oil and cocoa powder. Stir in melted butter and sugar. Mix in eggs. Stir in flour, baking powder and salt until just combined. 

Pour into a greased 8x8 or 9x9 glass pan. Bake at 35o degrees for 35 minutes.

As soon as you pull the brownies out of the oven, microwave peanut butter for 20 seconds. Using the handle of a wooden spoon, carefully poke several holes in the brownies. Pour the peanut butter over the brownies while they are still hot. 

For the frosting:

Whisk together the softened cream cheese and softened butter. Whisk in cocoa powder and powdered sugar. Slowly whisk in milk, salt and vanilla until frosting is smooth. Pour over brownies when the brownies have cooled to room temperature. 

I have been wanting to make my own Bar B Q ribs for a long time. I researched several different recipes and came up with my own. I have already made this 3 times in one month and plan to make it again in another week. I use my oven and grill, which makes them tender and as my husband says they are magnificent.

Recipe:
 5-6 lb package Pork Spare Ribs
Rub of your choice, I use Head Country
Bar B Q of your choice, I use Head Country
Apple Cider Vinegar
Aluminum Foil 

Wash ribs with water and then wash with vinegar. Place in a large casserole pan, liberally sprinkle with rub and rub in. Cover tightly with aluminum foil and refrigerate overnight or at least 8 hours. 

Keep covered with aluminum foil and place in 350 degree oven for 2 hours. The meat should fall off the bones. Let the ribs cool enough to handle and cut in 3 large sections. Coat ribs with Bar B Q sauce and grill for 2-3 minutes on each side. Take off grill and cut into individual ribs. 

Note: Coat your grill with a non stick spray to keep your ribs from sticking.

Go to our Recipe Section for more tasty desserts, main meals etc.

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Need a  simple dessert that is cool, light and can be made a day ahead? This recipe is for you. So, if you are having a Bar B Q, church event, company over or just because, this dessert will be a hit!

Ingredients:
White Cake Mix (regular or gluten free)
(2) 10 0z jar seedless blackberry jelly
2 small or 1 large container cool whip
fresh berries for garnish
​
Make cake according to directions on box and bake in a 9 x 13 casserole dish. While still warm poke cake with holes, use the handle end of a wooden spoon or a fork, make a lot of holes.

In a saucepan, over low heat, melt jelly. Once a liquid, spoon over cake and let it soak in. Cover, put in the refrigerator until cool. Spread Cool Whip over cake, save come of the cool whip to add another dollop on top of each slice, it is easier when adding the fruit on top. Or, serve with vanilla ice cream. Keep refrigerated until ready to serve.

Note: This could easily be made into a gluten free dessert, using a gluten free cake mix.

We also, have a recipe for a Boston Cream Pie Poke Cake, Lemon Blueberry Poke Cake and Poke Cake in a Jar.

I am so so happy with this recipe! It was so light and full of lemon flavor - a great chilled cake for summer.

Lemon Blueberry Poke Cake
1 lemon cake mix
eggs & oil, as directed by mix
3 cups blueberries, fresh or frozen
3 cups water
1 tsp almond extract
1 cup sugar
3 Tb cornstarch
1-8 oz block cream cheese, room temperature
1 lemon, zest & juice
1 cup powdered sugar
8 oz marshmallow fluff
1 tsp vanilla

1 - Preheat oven and follow directions for lemon cake. I prepared my cake in a 9x13 dish. Once baked, let cool completely. Then poke holes! I used the handle of a wooden spoon.

2- While cake is baking, you can prepare the toppings. In a medium saucepan, add blueberries, water, sugar and almond extract. Stir well and let simmer till blueberries are soft and sugar is dissolved. Scoop out approx 1/2 cup of the liquid and whisk in the cornstarch - then pour cornstarch liquid back into the saucepan. Stir constantly as the cornstarch will thicken the blueberry sauce VERY quickly. Remove from heat as soon as it reaches a syrup consistency. Set aside to cool.

3 - Make frosting! Beat cream cheese till smooth in a medium bowl, then slowly add the remaining ingredients -- lemon juice & zest, powdered sugar, marshmallow and vanilla. Set aside.

4 - Once cake is baked, cooled and poked with holes, and the toppings are complete you can layer the dessert. Pour blueberry sauce over the cake, paying attention to the holes. Let sit for a moment to soak -- then carefully spread on cream cheese mixture. I like the blueberry/cream cheese marbled appearance.

5 - Keep in fridge till ready to serve!

Sometimes recipes don't turn out the way I plan. The chocolate cake in these Poke Cakes in a Jar was meant to be something else. But after eating, or as I like to call it "taste testing", some of the cake, it turned into a different recipe. So after some deliberation with my Mom, we came up with these. They are delicious, portable and since they don't have anything in them that needs to be refrigerated, they are perfect for a cookout this summer or even tailgating this fall. I'm glad I started out with a chocolate cake and ended up with these!

The chocolate cake recipe that follows is the recipe I used for these. We liked this chocolate cake, (which is why we "taste tested" so much of it). Since I've used part white whole wheat flour, it will change the texture of the cake somewhat. Feel free to use all purpose flour for all the flour called for in the recipe. I've added the approximate amount of peanut butter and marshmallow fluff needed to make about 10-12 jars. However, you may want to add more or less of each layer, depending on your tastes. We added chopped peanuts on the top, but they could be added between the layers also. Or chocolate chips, marshmallows, sprinkles or anything else.

To make it even more handy for an outdoor get together, you could put a napkin over the lid and under the ring, like in the picture below. These desserts could also be layered into plastic cups with plastic lids. 

Recipe

For the Cake:
2 sticks butter, softened to room temperature
1 1/2 cups sugar
4 oz German chocolate bar
3 eggs
2 tsp vanilla
1 c all purpose flour
1 c white whole wheat flour
1 Tblsp baking powder
1 tsp salt
1 cup milk

For the Layers:
1 1/2 cups peanut butter
​1 small jar marshmallow fluff
Chopped peanuts

For the cake: In the bowl of a stand mixer, beat sugar and butter together until fluffy, Melt chocolate in a microwave safe bowl in the microwave in 20 second increments, until melted. Stir after each 20 second increment. Pour melted chocolate into butter and sugar. Mix on low speed until combined. Add eggs and vanilla and mix.

In a separate bowl, stir together the all purpose flour, white whole wheat flour, baking powder and salt.

Pour 1/3 of flour mixture into chocolate mixture and mix on low speed. Turn off mixer and pour in 1/2 of milk. Mix, then add another 1/3 of flour mixture and mix until combined. Turn off mixer, add rest of milk and mix. Add rest of flour mixture and mix just combined.

Pour into greased 9x13 casserole dish. Bake at 350 degrees for about 25 - 30 minutes, or until toothpick inserted in middle comes out clean. Let cool completely.

To assemble the Poke Cakes in a Jar:
Gather 10-12 small jars. Cut the cake into 1 inch cubes and put 4 or 5 cubes in the bottom of each jar. Melt peanut butter in a microwave safe bowl in the microwave for 30 seconds. Pour about 1 Tablespoon over the cake cubes in each jar. Layer 1-2 Tablespoons marshmallow fluff over the peanut butter. Then layer more cake, peanut butter and marshmallow fluff. Sprinkle chopped peanuts on the top, if desired.