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!