Peanut Butter Chocolate Dessert

 

To me a really good and rich dessert always involves peanut butter and chocolate. If you're allergic to peanut butter, I'm sorry. But if you aren't, this recipe is so close to home made ice cream. I sometimes freeze this and eat it throughout several weeks. Like the name says, it's rich so it forces you to have to break it up and eat it over the course of a while, usually only lasts about a week around here but, you get the idea. My husband requests it at every birthday of his, if that says something. Here it is. Enjoy and I'd love to hear your feedback when you've tried it.

INGREDIENTS

1/2 cup peanut butter
1 cup confectioner sugar (if using cream cheese)
1 carton (13 ounces) frozen whipped topping
15 miniature peanut butter cups chopped (or any candy bars you like)
1 cup cold milk
1 package of cream cheese, softened (or replace with a package of vanilla pudding mix for less fat)
1 package (3.9 ounces) instant chocolate fudge pudding mix ( In the recipe for the picture above I used a chocolate fudge cake and added 1 package of chocolate fudge pudding mix in the cake)
20 chocolate cream filled chocolate sandwich cookies, divided (or you could use cake cubes for less calories)
2 tbsp butter melted

Crush 16 cookies, toss with the butter (or if you're using cake, cut up cake into bite size cubes)
Place on the bottom of a glass trifle dish or glass 9-in. square dish.
Beat cream cheese (or vanilla pudding according to package instruction), peanut butter and 1 cup confectioner's sugar (leave out if substituting with vanilla pudding) until smooth. Fold in half of the whipped topping. Spread over cookies or cake cubes. Sprinkle with peanut butter cups or your favorite candy bar. Repeat if you only want 2 layers. Continue onto the next step if you want more layers.
In another mixing bowl, beat the milk, pudding mix, whipped topping and remaining confectioner's sugar. Spread over peanut butter cups. Crush remaining cookies or cake crumbs and sprinkle over the top. Cover and chill for at least 3 hours. Serve cold or frozen.

 

Pump Cake (Pumpkin Pancakes) A hit at the Steven's house.

Did you know, pumpkins are very rich in carotenoids, which are known for keeping the immune system of an individual strong and healthy. Beta-carotene, found in pumpkin, is a powerful antioxidant as well as an anti-inflammatory agent. It helps prevent build up of cholesterol on the arterial walls, thus reducing chances of stroke. One more, and this may be my favorite and why I eat pumpkins and take the time to can and also freeze them each year. Being rich in alpha-carotene, pumpkin is believed to slow the process of aging!

• 2 cups All-purpose Flour
• 1 Tablespoon Baking Powder
• ½ teaspoons Salt
• 1 teaspoon Cinnamon
• ¼ teaspoons Nutmeg
• ¼ teaspoons Ginger
• 2 cups Milk
• 1 cup Fresh Pumpkin or 1/2 cup canned pumpkin
  
• 1 whole Egg
• 1-½ Tablespoon Vegetable Oil

In a large bowl, combine the dry ingredients and whisk to combine. In a small bowl whisk together the milk, pumpkin, eggs and oil. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to over-mix. The batter will be thick, if you like your pancakes ! Ladle batter in desired portions over a hot nonstick pan or griddle and flip when bubbles begin to break on the tops. Cook another few couple of minutes and remove from griddle.

Brazillian Lemonade

A friend of mine worked for Tucanos and let me in on their secret awesome juice, the Brazillian lemonade. Getting the juice out of the lime is the key. If you overdo it, you won't like this recipe at all. So when you put it in your blender, be sure to stand right next to your blender and just give it a few pushes. Maybe 5 or 6 pushes is all you need. Don't over blend or it will be bitter. Enjoy!

Ingredients

• 3 limes, quartered
• 1/3 cup sugar
• 3 tablespoons sweetened condensed milk
• 4-5 cups cold water, depending on the sweetness you want
  

Preparation

To get ready, set out your strainer (fine mesh) and place it over a pitcher. Place all the ingredients in a blender. Add 2 cups cold water and blend on high speed until limes are slightly chopped, then add the other remaining 2 cups of water. Stir well with spoon and strain into a pitcher using a small hole strainer. The smaller hole the strainer the better. If you like, add soda water or sprite!

Canned Turkey

Turkey gets real cheap the closer you are to Thanksgiving. Last year I got an extra turkey for $0.25 per pound so I could can it. I have not regret that I did it one bit. Today I hung out with my friend Shellee all day and there was no time to cook something that would take a long time so I pulled out a can of turkey and added frozen vegetables and kaboom! I have hot soup to serve my family. The other day I did the same thing except with cabbage. Delicious meal in less than 15 minutes. I love it. Check out my other great recipes.

Cute as a Bug T party

I flipped through an old magazine I got in college and saw this. Had to make it! So the idea for a tea party came to mind.
















For the cake I used a Pumpkin Pie Cake recipe. You can use any cake that goes with the season for which you will be making this. Easiest cake I've ever decorated!!

I opted for making these ladybugs rather than the ones in the magazine. It had cherry tomatoes on crackers with cream cheese and black olives for the head. I don't think any of the kids would've touched that. But these were a hit and this is my original idea so I was pretty happy.

Bettle Juice

1 cup sugar
1 cup water
1-1/2 cups white grape juice
1-1/2 cups orange juice
1 cup lemon

Ladybug Appetizers
2 ounces cream cheese, softened
2 tablespoons sour cream
1/2 teaspoon snipped chives
1/8 teaspoon minced parsley
1/8 teaspoon garlic salt
Black paste food coloring
36 butter flavored crackers
18 cherry tomatoes, quartered
19 large pitted ripe olives
72 fresh chive pieces (about 1-1/2 inches long)


Butterfly sandwiches
1 pound boneless skinless chicken breasts
3 green onions, chopped
1/4 cup shredded carrot
1/4 cup shredded cheddar cheese
3/4 cup mayo

New England Molasses Gingerbread cookies

Dough
6 cups (about) all purpose flour
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/2 teaspoons ground cloves
3/4 teaspoon salt
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
2/3 cup solid vegetable shortening
1 cup sugar
1 cup mild-flavored (light) molasses
1 1/2teaspoons grated lemon peel
1 large egg
1/4 cup buttermilk
2 teaspoons water
1 teaspoon baking soda

Icing
3 cups powdered sugar
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons light corn syrup
Water
Food coloring (optional)

Decorations (such as colored sugar crystals)
print a shopping list for this recipe

preparation

For dough:
Combine 5 1/4 cups flour, cinnamon, ginger, cloves, and salt in medium bowl; whisk to blend well. Using electric mixer, beat butter and shortening in large bowl to blend. Add 1 cup sugar, molasses, and lemon peel and beat until smooth. Beat in egg and buttermilk. Stir 2 teaspoons water and baking soda in small cup to blend; beat into butter mixture. Beat in flour mixture in 2 additions. Stir in more flour, 1/4 cup at a time, until slightly firm dough forms. Divide dough into 3 equal parts. Shape each into disk. Wrap disks and chill until firm enough to roll, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated. Soften slightly before rolling out.)
Working with 1 disk at a time, roll out dough between sheets of waxed paper to 16x12-inch rectangle, occasionally lifting paper to smooth out wrinkles. Using 4- to 5-inch cutters, cut out boy and girl gingerbread people. Pull away excess dough around cutouts; flatten, wrap, and chill excess dough. Slide rimless baking sheet or inverted baking sheet under waxed paper with cutouts and chill until firm. Repeat with remaining dough disks, refrigerating cutouts on waxed paper on baking sheets. Roll out excess dough and make more cookies, using all of dough. (Cutout cookies can be made 1 day ahead. Cover; keep chilled.)
Position rack in center of oven and preheat to 350°F. Using thin metal spatula, lift chilled cookies off waxed paper and transfer to baking sheet, spacing 1 inch apart. Bake until darker at edges and just firm to touch in center, about 12 minutes. Cool on sheet 5 minutes. Transfer to rack; cool completely. Bake remaining cookies, 1 sheet at a time.
For icing:
Sift powdered sugar into medium bowl. Mix in lemon juice and corn syrup. Mix in enough water by teaspoonfuls to form smooth icing soft enough to pipe but firm enough to hold shape. Divide into 3 or 4 portions and tint with food coloring, if desired.
Spoon icing into pastry bag (or bags if using more than 1 color) fitted with small (1/16- to 1/8-inch) plain tip. Arrange cookies on work surface. Pipe icing onto cookies in desired patterns. Apply decorations as desired. Let cookies stand until icing is dry. (Can be made 3 days ahead. Store cookies airtight between sheets of waxed paper at room temperature.)


Read More http://www.epicurious.com/recipes/food/views/New-England-Molasses-Gingerbread-Cookies-107526#ixzz0nGbexDTq

Corn Maze and Salmon Fest

Fall is here and it is beautiful. The weather is still nice with more sunny days than rainy. We took advantage of one blue sky sunny day to go to a corn maze and pumpkin patch with cousin Dave, Kim, Damon and Melynn. We had a hay ride, roasted peach with ice cream (which was awesome!) and roasted corn. The kids got to ride on the famous cow train. Each ride was around 15 minutes long around the farm. It went for a whole lot longer than we thought it would go for only $3. Well worth it. We had so much fun that I ran out of time and couldn't get home on time to get changed for the RS Women's Broadcast and I showed up in jeans. Wow I felt like a convert but thankfully my friends made sure to tell me I looked cute and comfortable. The theme for RS broadcast was "for with what judgment ye judged ye shall be judged". Down the row my friends and I were winking at each other during President Monson's talk. That was great.
The week after RS Broadcast we anxiously anticipated General Conference. We watched it on our computer and made pancakes and egss and Seattle's Famous Trophy cupcakes to share with Dave and Kim and family. Reena had so much fun playing with her cousins while her mommy shows off her skills in hula hoop to everyone. I really didn't know I was that good. I went 3 minutes and only stopped because my hips were getting tired. Dan and Dave had a great time with new technologies, specifically Dan showing off her Kindle which he finally decided to buy after I got the iphone from Denny at the House of Hope. We also took advantage of the Salmon Fest and went to the Salmon Hatchery for the first time since we've been here. We didn't know it was such a huge thing with bands playing and booths and food! Next year we'll have to save up and spend on some goodies.

What The Pho? An excellent freezer meal

Have you ever had the craving for Pho but doesn't want to leave the comfort of your home to go get some? Well after trying about 10 different restaurants for Pho, I've finally decided share my favorite. This recipe is an excellent freezer meal.

When my hubby first met me and I introduced him to Pho (fuh), he immediately said "What the Pho?" to be funny. Well guess what?! When we first came to Seattle to check it out, we went to Bellevue and while driving around we saw a Viet restaurant with the name "What The Pho?" We laughed so hard and took lots of pictures. Well, now What The Pho is our favorite Vietnamese restaurant. But sometimes going there and spending $6.50 for a bowl of pho isn't satisfying. I want more the next day and the next day and the next day. So this is for all my pho lover friends who are just like me. Below you'll find an easy recipe for beef and chicken pho. Both can be used interchangeably. The key in good pho is the broth.

Ingredients
1 bunch of cilantro's stems
1 onions cut in half
1 nub of ginger cut thinly in slices
1 whole chicken, or beef bones if you prefer beef
IF YOU WANT BEEF PHO, ADD 1 lb of beef meat - chuck, rump, and beef shank
5- 6 quarts of water
1 package of Pho Spices or if you don't have Pho spice, use the following homemade spice 1 cinnamon stick or 1 tbsp of cinnamon powder, 1 tbl cloves, 1tbsp nutmeg, 1 whole star anise. It's ok to miss 1 spice if you don't have all of the ingredients. Cinnamon is a must.
1 1/2 tablespoons kosher salt
1/4 cup fish sauce
1 tbsp sugar

Garnish - cilantro, green onions, basil, limes, chili peppers, bean sprout, Hoisin sauce, Sriracha hot sauce.

Set oven on broil and place ginger and onions on baking sheet. Broil on high until ginger and onions begin to char. Turn over after five minutes. 10-15 minutes total.

Wash chicken, or beef bones, place in water and add charred onions and ginger. Boil for 1 hour. Scoop out foams and fat. Use a cheese cloth to strain out fat and foam. Use cheese cloth to wrap up spices and dip in water. Add fish sauce and cook for another 45 minutes. Now your soup is ready to serve! Freeze left overs for next time you want instant pho.

If you're just in the mood for chicken, shred the chicken breast and add it in!









Or if you're like me and like it meaty, add all of your favorite pho meat.

Seattle Trophy's Famous Cupcakes

Let just say I will never bake cakes/cupcakes any other way. This recipe makes me drool every time I think of it. It is so delicious and moist and the toasted marshmallow frosting is to die for! Enjoy.

Seattle Trophy's Famous Cupcakes
Ingredients

Makes 2 dozen

* 2 1/4 cups plus 2 tablespoons sugar
* 1 3/4 cups all-purpose flour
* 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 large eggs
* 1 cup whole milk
* 1/2 cup vegetable oil
* 2 teaspoons pure vanilla extract
* 1 cup boiling water
* 1 1/2 cups graham cracker crumbs (from about 20 squares)
* 1/3 cup unsalted butter, melted
* 9 ounces bittersweet chocolate, finely chopped
* Marshmallow Frosting

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.


Frosting
Makes enough for 2 dozen cupcakes

* 8 large egg whites
* 2 cups sugar
* 1/2 teaspoon cream of tartar
* 2 teaspoons pure vanilla extract

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Crepes

You've found that crepes, you've found that pancakes. Have you found the in between crepes and pancakes? This recipe will make you want to creep back in and use it over and over again.

Crepes

Ingredients

* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.



GRANDMA MASARIK'S APPLE STRUDEL
(CZECH)


3 c. all purpose flour
1/2 tsp. salt
1/2 c. butter
1 beaten egg
2/3 c. warm water, 110 to 115 degrees
3/4 c. butter, melted
1 recipe Apple Filling
1 beaten egg
Powdered sugar

Step 1: Stir together flour and salt; cut in the 1/2 cup butter until crumbly. Mix together beaten egg and water; add to flour mixture. Stir well. Turn onto lightly floured surface; knead 5 minutes. Divide dough in half. Cover with large inverted bowl; let stand at room temperature 1 hour. Cover table, at least 3 feet square with a clean, floured sheet or tablecloth. On the sheet roll half the dough to a 15" square. Brush with 2 tablespoons melted butter; let stand covered, 10 minutes.

Step 2: Starting from middle of the square carefully work underneath dough, using backs of hands to gently stretch until dough is paper thin and about 30" square.

Step 3: Trim uneven edges of dough. Brush dough with 1/4 cup of melted butter. Beginning 4" in from one side of dough, spoon half the filling in a band about 4" wide across dough.

Step 4: Using sheet as a guide, gently lift and fold the 4" piece of dough over filling. Slowly and evenly lift cloth beneath filling, rolling dough into tight roll. Seal ends.

Step 5: Place on lightly greased large baking sheet; curve slightly to form crescent. Repeat with remaining dough and filling.

Step 6: Brush tops of strudels with beaten egg white. Bake in 350 degree oven for 40 to 45 minutes. Remove from pan; cool on rack. Sift powdered sugar over tops. Makes 2 strudels.

APPLE FILLING:

2/3 c. sugar
2 tsp. cinnamon
6 c. very thinly sliced, peeled, tart apples
1/2 c. raisins
1/2 c. chopped nuts (opt.)

In bowl combine sugar and cinnamon; mix well. Add apples, raisins and nuts; toss gently to mix. Use half the filling for each strudel.

Fun with poppy seeds

Poppy Seeds Salad Dressing
(This is a 5 star salad dressing - good on any salad)


Ingredients

* 1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
* 1/4 cup milk
* 1/4 cup white sugar
* 1/8 cup distilled white vinegar
* 1 tablespoon poppy seeds

Directions

1. In a small bowl, whisk together salad dressing, milk, white sugar, vinegar, and poppy seeds. Chill until ready to use.



Beef Chimichanga
(serves 6 to 8 people or 14 to 15 chimichangas)

Ingredients:

* 3lb. chuck roast, trimmed of all visible fat
* 1 can diced tomato with basil, garlic and oregano
* 1 green bell pepper, chopped
* 1 red onion, finely chopped
* 1 cup red wine
* 1 1/2 cups beef or chicken broth
* 5 cloves garlic, minced
* 1 - 4.oz. can diced green chile, Ortega brand
* 1 tsp. oregano
* 16 flour tortillas, fajita or regular size
* vegetable oil for frying
* 1 lb. of shredded mild cheddar or Mexican cheese blend

Ethnic for a Week

Go international! Make your meals more exciting!
Monday - Go French
- Chicken Cordon Blue
- Chicken Crepes
Tuesday - Go Mexican
-Chipotle wraps
- Enchaladas
Wednesday - Go Asian
-Thai noodles
- Chinese stir fry
-Viet eggrolls and pho
Thursday - Go Hawaiian
-Haystack
-Pineapple with anything makes it Hawaian
Friday - Go American
-Choices unlimited. Don't forget to involve your kids in making food.
- Fun cookies and marshmallow cupcakes!
Saturday - Go Italian
Sunday - All the leftovers from the week. No cooking!