Peanut Butter Brownie Trifle

  

Caleb wanted something with Reeses Peanut Butter Cups in it for his birthday dessert.  We made this with peanut butter brownies and chocolate mousse.  Wow, it was so rich!!!  Really good stuff!!!

Brownie Layer:

1 box(es) (19.8-ounce) brownie mix 1 cup(s) peanut butter 1/2 cup(s) confectioners' sugar 3 tablespoon(s) melted butter 2 large egg

1. Prepare brownie mix as label directs for 9" by 13" pan. In bowl, stir peanut butter, sugar, melted butter, and egg until smooth. Dollop peanut butter mixture onto brownie batter in pan; fold in. Bake according to directions and then cool.

Mousse Menu:

• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup water
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed

1. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.  

You will also need:

• 12 oz. cool whip
• Reeses Peanut Butter Cups for garnishing

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Garnish with peanut butter cups. Refrigerate 8 hours before serving.  

***In the case of these glasses I used only half of the brownies and a total of 2 - 8oz. cool whips.  I made a 10 glasses to have setting by each birthday plate.

Creamy Dreamy Caramel Rolls

Today my Caleb turns 8 years old.  In our home we let the birthday kid pick the menu for the day.  Caleb doesn't ask for much...lunch is boxed macaroni and cheese, dinner is crepes.  So, when he asked for caramel rolls for breakfast I was okay with that.  I found this recipe from the Rhodes web site and modified it just a touch.  I think I would make 1 1/2 times the amount of caramel because I love when it runs down the edges.  If you want a darker caramel you could use all brown sugar and that would darken it up.  The vote is in...They are a delicious and amazing rolls.  They go down easy and have a smooth, pleasantly sweet flavor.  I started these the night before and finished them up the next morning.  Here is how I did it...

16 frozen Rhodes Dinner Rolls
1/2 c. melted butter
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. whipping cream


In a 9x13 sprayed pan I put the 16 rolls, sprayed them and then covered them with plastic wrap.  I put them into the refrigerator and went to bed.  

In the a.m. I got up and cut each of the thawed rolls in half.  Setting the halves aside...pour the melted butter, sugars and cream into your pan.  Mix them and then place the rolls back in on top of the cream mixture.  Spray your plastic wrap and cover rolls to let rise to double their size.  

(Quick speed rise-Pre-heat oven to 200 and then shut it off.  Place covered rolls in warm oven and check again in about 30 minutes.  When double the size, remove from oven and take plastic wrap off before you bake them.)


Put rolls into bake at 350 degrees for 25-30 minutes.  You will see the caramel bubbling on the bottom edges and the tops will be a nice golden brown.  Remove from oven.  Cover your pan with another, slightly larger pan.  Hold the two pans together and flip them upside down causing the rolls to fall into the new pan and turning the delicious caramel to the top side.


Serve and Enjoy!

Resurrection Buns

This is a fun and wonderful way to talk about the death and resurrection of Jesus with your children.  We liken the white marshmallow to Jesus, pure and delicious.  When He died they annointed His body with spices and ointments. We dip the marshmallows into the butter and than the cinnamon sugar for this part.  Next we wrap the marshmallow with the slightly flattened crescent roll, pinching the seams and explain that is like Jesus in the Tomb.  After we bake them the marshmallows have melted and we talk about Jesus no longer being in the tomb.  He is risen!  We enjoy this with the kids every Easter morning.


Parts of this recipe were taken from http://allrecipes.com

Ingredients

• 1 (10 ounce) can refrigerated crescent dinner rolls
• 8 large marshmallows
• 1/4 cup melted butter or more
• 2 tablespoons ground cinnamon or more
• 2 tablespoons white sugar or more

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a muffin pan.
2. Separate crescent rolls into individual triangles and slightly flatten by pressing them.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar mixture.  Place marshmallow into the center of the triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts.
5. Place in sprayed muffin cup. Repeat.  After you have finished each roll, I like to brush the rolls with the extra butter and sprinkle the extra cinnamon sugar on top of each.
6. Bake in a preheated oven until golden brown, about 15 minutes.  Don't be surprised if they leak out some of the marshmallow.  Those taste just as good as the other ones. 

What can you get for $12 .94???

What can you get for $12.94?  With the help of coupons and great sales you can get all of this! (Roughly $.29 per item!)

I promise I won't post these types of pictures all of the time.  I have just been enjoying the savings and items that we have been getting for free or even better than free.  Many of the items are everyday things that will be used quickly.  Other items are special treats that we would not normally purchase because they are not in our budget.  God has blessed us richly and He always provides in an abundance.

Sauted Peppers and Onions

When I am trying to watch the calories I take in, this meal fills me up and has great flavor.  It clocks in at 177 calories and that leaves room for other things during the day.  Hope you enjoy!


1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 orange pepper, sliced
1/2 medium onion, sliced
2 tsp. coconut oil or other oil (I gave the oil 86 calories.)
seasonings - I love the garlic tomato pesto from Tastefully Simple


Melt the oil over medium heat.  Add onions and cook until tender but not browning.  Add in peppers and stir, coating with the oil left in the pan.  Allow the peppers to cook in the oil for a few minutes.  Add seasoning to taste, 2 T. water and cover to simmer.  This allows the oil to flavor the peppers before you steam them with the water.  Stir occasionally adding more water as needed.  Cook until the onions start to brown slightly and peppers are tender.  All the water should be cooked away.  Enjoy!

Quiche in a Bag

Many years back I started the practice of making freezer meals.  These are meals that you make ahead of time, freeze, and then take out and thaw when you are ready to cook them.  I usually try and to put 20- 30 meals, 5 different recipes, in the freeze before summer hits as it is our busiest time of year.  It is great for when you are in a hurry because it cuts out the prep time.  They are helpers for your budget when you stock up on items that are on sale so you aren't running to the store to buy ingredients at full price.  They are nutritious because they are not coming from a cardboard box filled with preservatives.  I pulled out my Quiche in a Bag yesterday and we all enjoyed this warm rich egg dish.  Hope you enjoy it also!

This makes 4 meals:


4 c. Cooked meat (ham, chicken, sausage etc.)
3 c. raw, blanched; thawed frozen; or canned, drained vegetables
4 c. shredded cheese, cheddar or other flavor
1 c. onion diced
8 c. milk
16 eggs
2 c. flour
2T. + 2t. baking powder


Combine meat, vegetable, cheese and onion.  Place this mixture in a labeled 1-gallon freezer bag.  With mixer or blender, combine the milk, eggs, flour, and baking powder in a bowl.  Pour into the bag with the meat/veggie mixture.  Seal and freeze.  To serve, thaw completely.  Shake bag well and pour into a sprayed deep dish pie plate.  Bake at 350 for 35-45 minutes, until lightly browned on top and well set in the center.  Cool about 5 minutes before serving.

Guess How Much???

Nicolas has been such a great helper when it comes to cutting coupons and shopping for great deals.  Here is what we purchased when we were in Brainerd last night...

6 bottles of Fuze drink - 1.97 each
2 pkg. Chocolate Covered Oreos - 2.49 each
3 Connect 4 Travel Games - 4.99 each
2 Sorry Revenge Card Games - 5.24 each
1 Monopoly Deal - 5.04
2 Kids Auquafresh Toothpaste - 2.79 each
6 different candies - 11.66
2 packs of gum - 1.83
4 toothbrushes - 1.97 each
2 Visine Drops - 3.04 each
9 Pure Crystal Light Drink Mixes - 1.97 each
2 Kashi cereal bowls - 1.00 each
MiO beverage enhancer - 3.50
Band-Aids - 2.29
Neosporin - 3.99
2 Valeline Lotion - 1.87 each
2 Care Free Pads - .97 each
3 Scotch Tape - 1.99 each
3 On The Go Color Wonders - 1.50 each
2 Green works dish soap - 2.49 each
3 Reach Dental Floss - .97 each
2 Degree Deodorants - 1.97 each
2 Johnson's Baby Lotion - 2.18 each
3 McCormick Seasoning Packets - .52 each
2 boxes Ritz Crackerfuls - 2.49 each
2 Girards Salad Dressings - 2.98 each
2 Kraft Salad Dressings - 1.79 each
Beech Nut Baby snack - 2.58
4 shirts - 19.46                                                  
Grand total is - $205.83
Grand Total That I Paid - $48.00

I love saving money and it is really fun to be able to buy special things for my family and stay within the budget!

Tuna Cakes

Before you tuna this one out, you need to hear me out.  There is only one person in our family that likes tuna and it is ME!  I love to mix it with mayo, spread it on a bagel, cover it with a ring of pineapple followed by a slice of cheese.  I put the whole thing in the oven to heat through and then broil to slightly brown the cheese.  I love tuna salads and tuna hot dishes.  All of this to say I don't get tuna very often since I am the only one that will eat it.


As I was making dinner tonight I was trying to use things up that we have on our pantry shelf.  I thought of the tuna.  I decided to make it similar to a potato cake that Steven really enjoys.  Here is what they had to say about the end results:


Steven "I am pleasantly surprised.  I am thankful for the garlic pesto in them."
Nicolas "They are really pretty good.  I'd like to have them again."
Caleb "It's okay."
Rebekah "It's good for your body."


So here is what I did, you be the judge...

2 - 5 oz. cans of tuna packed in water
2 eggs, beaten
2 cups crushed cracker crumbs (I used Club House and Toasteds Buttercrisp crackers)
1 T. Dried Tomato and Garlic Pesto from http://www.tastefullysimple.com/shopourproducts/allproducts/driedtomatogarlicpestomix209107.aspx
Salt and Pepper to taste
Small amount of flour
Oil (I used raw, extra virgin, cold pressed coconut oil)


Beat eggs.  Open and rinse the tuna in a strainer with cool water, then added it to the egg.  Mix together.  Add the cracker crumbs, pesto, salt and pepper, mix.  

Place a small amount of oil in a fry pan and heat on medium heat.

 

Sprinkle a plate with flour.  Using a cutter or jar ring, press dough into a shape.  Lift ring and place cake in heated oil, cooking until golden brown.  Flip and cook other side to desired golden color.  Serve with tarter sauce or as my dear husband did, ketchup.

Buttermilk Pancakes

We love having breakfast for lunch or dinner.  This recipe has been passed down from generation to generation on my mom's side.  These delicious pancakes are light, fluffy and very tender.  Enjoy!


1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 T. sugar
1 c. butter milk
1 egg
1 T. oil


I start by putting the dry ingredients in the bowl.  Next, I pour the liquid ingredients in.  Mix well, until the lumps are gone.  Let your batter set for 2-3 minutes.  This gives the pancakes a lighter texture.  Place about 1/4 c. batter on a griddle heated to 325-350.  (This would be when you can add corn, blueberries etc. into the batter.)  Cook until you see bubbles appear and start popping.  Flip the pancakes and cook until the next side is golden brown.  Remove and serve with your favorite toppings!


We use:
real maple syrup
brown sugar
yogurt
strawberry sauce and syrup
chocolate chips sprinkled on top
corn
fresh whipping cream
etc....

Extra note - This recipe makes about 10 - 4" pancakes.

Recipe For Free Stuff

I have returned to the couponing world.  

In this picture I paid:

$20.00 for all of the Olay lotions and facial cleanser
got $20.00 worth of gift cards free (one was a bonus because the cashier just decided to bless me.)
2 - Degree deodorants = $1.97 each and I had $2.00 of each = +$.06
2 - travel toothpastes = $.97 each and I had $1.00 of each = +$.06
4- Skittles Blenders candies = $.69 each and I had coupons for $3.00 off = +$.38


Shopping like this is addicting and it is fun to be doing it again.  Having baby Grace halted my fun for a time but she is growing and maturing so much that it has allowed me to get back into the groove.  Being up in Northern Minnesota limits the deals you can find because we don't have all of the stores that the cities have.  I use the couponing information from a web site called Pocket Your Dollar.  http://www.pocketyourdollars.com/  You can also find it on Facebook.  Through this site she will teach you how to coupon and what deals are at each store.  I get two Star Tribune Saturday Early Edition papers for their coupons.  (Make sure they have the coupon sections in them.)  Then, I check out Pocket Your Dollar to see what stores I should use the coupons at to get the best deals.  This site also teaches you how to store your coupons by date without having to cut all of them out.  I just don't have that much extra time to cut coupons.  When it comes time to start cutting, I pull the right ones out and Nicolas has become my faithful coupon clipper.  Together with the cooperation of the other children we are able to get to the store and enjoy great savings on many things that would normally be outside of our budget.


I have to say thanks to two of my friends for helping me get started again...
Julie DeWilde for helping me organize my clipping system better than it used to be!
Jenni Pearson for picking up the papers for me!
You two are wonderful, have blessed me, and I love you.


Happy Coupon Clipping!!!

Cheese and Pepper Pasta

 

I don't usually have a recipe for noodle salads, I just like to mix and serve.  I like the taste of this salad but am unsure of the texture.  For some reason when I added the peppers the dressing pulled away from the noodles and it got shiny.  I have never had this happen before.  If anyone knows why or has suggestions, I would love to hear them.  Anyway...it still tastes good and we will enjoy it.  

3 c. noodles, cooked to aldente

4-6 oz. block cheese, cut into small cubes

1 red, yellow, orange or green pepper, cut into bite sized pieces

Dressing:

2 c. mayo

2 T. heavy cream

1 T. mustard

2 tsp. sugar

3/4 tsp. seasoning salt

2 T. ranch dressing

1/4 tsp. dry dill weed, crushed

Cook noodle and cool.  Mix ingredients for dressing.  Mix into noodles, adding cheese and pepper.  Chill and serve.

Iced French Vanilla Coffee

Today Steven took Rebekah out for breakfast.  While they were gone and Grace was napping, the boys and I decided to make something new.  We tried making an iced coffee.  Caleb was all for this as he loves coffee.  Nicolas on the the other hand was not going to let something like that pass by his lips.  We made a compromise...Caleb and I had Iced French Vanilla Coffee and Nicolas had Iced French Vanilla Cocoa.  Rebekah came home just in time to join in the coffee fest with her brothers and I.  It has been a great morning to reflect on God's goodness in our lives as we celebrate resting in Him. 

What you will need:

1.  Put 1 - 2 c. ice cubes and 1/2 c. of your favorite flavored creamer into the blender.

2.  Pulse in blender until ice is well crushed.  It should make a thick mixture.  If you need to add more ice you can.

3.  Add about 1c. cooled coffee that has been brewed at 2 x the strength and blend.  (Add hot cocoa mix and 1/2 c. milk in place of coffee if desired.)  We didn't let the coffee cool the first time so our drinks weren't icy cold.

4.  Pour into 2 coffee mugs to serve.  Top with whipped cream and a drizzle of chocolate sauce

Enjoy!!!

 

Brownie Chocolate Mousse Trifle

 

This was a delicious looking dessert that I made and donated to a fundraising auction for dear friends of ours.  I pray it tasted as good as it looked.  At auction it brought $100...someone was very generous and blessed them greatly.  I want to share the recipe with you including a link on how to made those gorgeous chocolate curls.  

Ingredients

• 1 (19.8 ounce) package brownie mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup water
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (1.5 ounce) bar chocolate candy (if you want chocolate curls you will need 6 oz.)

Directions

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

This is the video link that shows the step by step process for making chocolate curls. I used the microwave to melt my chocolate and shortening.  I put it in for 30 seconds at a time, stirring between each heating.  I also used a small loaf pan to make a thicker block of chocolate and achieve wider curls.  I found when using my peeler I pulled it towards myself and tilted it in the same direction to allow the curl to come up and over the peeler.  You will need to experiment with this to get them just the way you want them.  It really wasn't hard and totally dresses up any dessert.  http://www.youtube.com/watch?v=JriG2xzypN4

This recipe was taken from allrecipes.com

Banana Bread

This recipe was in my new cookbook called The America's Test Kitchen Cookbook.  The bread is moist and flavorful, using "very ripe bananas".  I didn't have all the exact ingredients but used what I had on hand.  The changes I made didn't effect the quality of the bread and our family loved it.  I hope you enjoy it as much as we did.  The recipe below is as it appears in the cookbook.


2c. flour
3/4 c. sugar
3/4 c. baking soda
1/2 tsp. salt
3 very ripe bananas, mashed well (1 1/2 cups)
6 T.  butter, melted and cooled
2 large eggs, lightly beaten
1/4 c. plain yogurt
1 tsp. vanilla extract
1 1/4 c. walnuts, toasted and chopped coarse, optional


1.  Pre-heat oven to 350 degrees and generously coat your loaf pan with vegetable oil spray.

2.  Whisk the flour, sugar, baking soda and salt together in a large bowl.  Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl.  Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined.  Fold in the nuts if using.  Do not over mix; the batter will look thick and chunky.


3.  Scrape the batter into the prepared pan and smooth the top.  bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes.


4.  Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.  (We couldn't wait that long to take our first tastes.  It was wonderful!)