Peanut Butter Brownie Trifle

  TThis is

  dgdfvdfvdf T Peanut Butter Brownie Tri
This is a completely decadent and sinful dessert.   A few bites is enough and it will feed an army.  But it is so pretty and so good.  Just do some squats while it's baking.  Then you can have a few more bites! The pictures did not come out very well, but it is very pretty to serve.






PEANUT BUTTER BROWNIE TRIFLE
From Taste of Home

20 60

INGREDIENTS:

• 1 fudge brownie mix (13-inch x 9-inch pan size)
• 1 package (10 ounces) peanut butter chips
• 2 packages (13 ounces each) miniature peanut butter cups
• 4 cups cold milk
• 2 packages (5.1 ounces each) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 4 teaspoons vanilla extract
• 3 cartons (8 ounces each) frozen whipped topping, thawed

DIRECTIONS:

Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.

Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. 
 Yield: 20 servings (1 cup each).

Old Fashioned Apple Pie

I love apple pie.  I see it at the grocery store, or club stores and it just looks so good.  So, every now and then I will buy one because I  am too lazy to make a homemade.  And everytime I ask myself, do I really like apple pie?  The reason being, the apples are always crunchy, totally lacking in flavor, the crust is chewy, and it is just gross.  So, several days later, the pie goes into a landfill.  Such a waste of perfectly good apples.

This pie is just the best apple pie ever.  The flavors are superb and it will have everyone coming back for seconds.  I like my apples to almost melt in my mouth.  If you like firm apples, well then, just cook it less, or skip the microwave part.  But, it remains, that the flavors are great.  Go ahead and try it!

You will wonder how the crust for this pie could be flaky and tender, because it rolls out like a dream.  I don't know is the answer, but it comes out flaky and tender every time.

CRUST FOR APPLE PIE
from America's Test Kitchen

INGREDIENTS:

• 12 oz (2 1/2 cups) flour
• 1 TBSP sugar
• 1 tsp salt
• 16 TBSP very cold butter, cubed
• 3 TBSP sour cream
• 1/4-1/3 cup ice water

DIRECTIONS:

Working in a food processor, pulse together flour, sugar and salt.  Add the cubed butter (right from fridge or freezer) and pulse for 1 second (full second here folks... one-one-thousand)  10 times.  Mix sour cream and 1/4 water to start.  Dump in half.  Pulse a few times.  Add the rest.  Pulse until it just comes together.  (took me 12 times).  Add water by 1/2 TBSP if it seems dry.

Divide in 2 pieces and wrap each piece in plastic wrap.  Put in fridge for at least a 1/2 hour.  (I prepare my apples here) Use flour and wax paper when rolling out to prevent sticking.


APPLE PIE FILLING
from my Aunt Mary

INGREDIENTS:

•  10-12 apples, cored, peeled and sliced thin
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 3 1/2 TBSP flour
• 1 tsp cinnamon
• 1/2 tsp fresh grated nutmeg
• pinch salt
• touch of vanilla (opt.)
• squeeze of lemon juice (opt)
• 2-3 TBSP butter
• 2 TBSP milk

DIRECTIONS:

Preheat oven to 400.  Slice apples as thin as you can without losing a finger.  I use half Granny Smith and half Gala.  (It will seem like a lot of apples, but after you steal a few slices here and there and cooking in the microwave, they cook down.) If you like softer apples in your pie, put them in a microwave safe dish and microwave for 4 minutes.  This will help them release some juices and help ensure a tender apple.

In a small bowl, mix sugars, flour, and spices.  Squeeze lemon juice and vanilla over apples.  Mix apples with sugar mixture.  Roll out crust.  Place in pie plate and fill with apple mixture.  Put pats of the butter over apples.  Roll top and cover apples.  Cut some slits to vent.  Brush top with milk.  Sprinkle top with granulated sugar.  Bake at 400 for 20 minutes.  Reduce heat to 350 and cook until crust is golden brown and knife goes through apples with ease.  If necessary, cover crust to stop browning but to let the apples continue cooking. Bake at least 1 hour, but usually more.

Poached Pear, Candied Pecans and Goat Cheese Salad

 I had a salad similar to this at a restaurant and it was delicious.  I have been craving it since so decided to do my own version.  It was pretty easy and so good.  Not really difficult, and so elegant! 

POACHED PEAR, CANDIED PECAN AND GOAT CHEESE SALAD

INGREDIENTS:

• Poached Pears*
• 3 ounces goat cheese
• 1 egg white
• 1/4 cup Italian bread crumbs
• 1 TBSP butter
• handful candied pecans

DRESSING:

• couple TBSP Poached pear juices
• touch of brown mustard as binder
• 2 TBSP olive oil

DIRECTIONS:
*http://delectabledelightswithrebecca.blogspot.com/2011/04/poached-pears.html
 Break goat cheese into small pieces and roll into balls.  Dip into egg whites, then bread crumbs.  Melt butter in a small skillet and fry goat cheese until browned on all sides and warm through.  Slice pear over field greens.  Use a balsamic dressing or whisk some olive oil and the poaching juices to make a vinaigrette.  Serve plated with pear sliced over, a few candied pecans, and 2-3 goat cheese balls on the side.

Apricot Chicken

 

 

My husband and I really enjoyed this dish.  Honestly, the kids didn't love it, but they ate it without complaint.  The flavor was very vibrant and it was like a orange chicken type dish.  A sweet, tangy glaze and very tender chicken.   Not to mention, a very easy dish to prepare.  Came together quickly and a nice change from the mundane!

APRICOT CHICKEN 

adapted from Rachael Ray

INGREDIENTS:

• 2 tablespoons extra virgin olive oil, 2 turns of the pan
• 2 pounds chicken boneless skinless breast, cut in bite size pieces
• Salt and pepper
• 1/2 large red or sweet onion, chopped
• 2 tablespoons cider or white wine vinegar
• 12 dried pitted apricots, chopped (I used 4-5 dried peaches)
• 1 1/2 cups chicken stock
• 1 cup apricot all fruit spread or apricot preserves
• 3 tablespoons chopped flat-leaf parsley, for garnish
• 1-2 TBSP cornstarch

Directions

Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Reduce heat and simmer 5-10 minutes or until chicken is cooked through.  Remove chicken and sprinkle cornstarch over sauce and whisk until thickened (3-4 minutes).  Pour over chicken.  Serve chicken with a sprinkle of chopped parsley.  Serve over pasta or rice.

Bean Salad

My grandmother made this salad last week and it was so good.  Not something I would think to put together, but amazingly good.  My grandmother adds wax beans sometimes, and you could add any veggie or beans you like.  Vibrant flavors and so good for you!  Very versatile.  Super easy side dish that comes together in minutes!


BEAN SALAD

INGREDIENTS:

• 1-2 cups steamed green beans
• 1 can Tri-color beans (black, kidney and pinto)
• 1 can great northern beans
• 1/2 cup finely diced red onion
• 1 cup red pepper diced finely (I used roasted red, because I had no fresh)
• 2-3 garlic cloves minced
• 2-3 TBSP balsamic vinegar
• 1-2 TBSP olive oil
• 2 TBSP fresh parsley or basil
• salt and pepper, to taste

DIRECTIONS:

Drain and rinse beans.  Put everything in a bowl and mix.  Let sit for a bit to allow flavors to meld.  Can serve room temperature, or can chill and serve chilled.

Pumpkin Squares

It's pumpkin and apple season!  Let the baking commence!  So excited, and so glad I stocked up on about 20 cans of pumpkin last holiday season.  No pumpkin available until the end of this month at the earliest at our local grocer.
My mom told me these were great.  A little bit of heaven if you ask me.  The spices are so wonderful and smell AMAZING while baking.  They taste as good as they smell.  Who needs pumpkin pie when I could have these?  A must make this fall season!

PUMPKIN SQUARES

INGREDIENTS:

CRUST:

• 1 cup cold butter
• 2 cup all pupose flour
• 1 cup oatmeal
• 1 cup brown sugar (I used dark)

MIDDLE:

• 1 15 oz can pumpkin puree
• 1 can sweetened condensed milk
• 2 eggs
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp pumpkin pie spice
• 1 tsp vanilla

TOPPING:

• 1/2 cups nuts
• 1/2 cup brown sugar
• 2 TBSP butter
• 1 TBSP flour

(I think next time I will cut the butter in the crust by a few TBSP's and see if it makes a difference. )

DIRECTIONS:

Preheat oven to 350.  Cut butter in small pieces.  Combine flour, oatmeal and brown sugar for the crust with mixer.  Add butter and mix with mixer until crumbly and coarse crumb texture.  Press into 9x13 pan.  Bake for 10-15 minutes.

Meanwhile, mix middle layer.  Sugar, salt, cinnamon, ginger, pumpkin pie spice, and cloves.  Add eggs, vanilla, pumpkin and condensed milk.  Whisk until well combined and smooth.  Poor over warm crust and bake for 20 minutes.

While that bakes, chop nuts to coarse chop.  Mix with brown sugar, and flour.  Mix in butter with fingers and mix until a coarse crumb and butter is throughout.    After middle layer has cooked 20 minutes, sprinkle over the pumpkin layer (it will still be uncooked in the middle, that's okay).  Bake an additional 20 minutes or until a toothpick comes out clean.  Cool, cut and serve.

Polish Black Cake

This a FABULOUS chocolate cake.  Super moist and just wonderful.  Would recommend a less sweet icing than traditional buttercream, as it is very rich.  This frosting would be best.
http://delectabledelightswithrebecca.blogspot.com/2011/04/coconut-cake.html 
This is one of the best chocolate cakes I have made and will be my new go to.  Held up great with decorating as well!

POLISH BLACK CAKE
recipe from my mom, Ann

INGREDIENTS:

• 2 cups flour
• 2 cups sugar
• 1 cup cocoa powder
• 10 TBSP canola or veg. oil
• 2 cups hot water
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp vanilla
• 2 eggs, beaten

DIRECTIONS:

Preheat oven to 350.  Spray pan with baking spray, or grease and flour pan.  Whisk together flour, baking soda, salt and cocoa powder.  Put a tad of the hot water in a large bowl with the beaten eggs and mix.  Add a bit more and mix.  (this is called "tempering the eggs")  Add the rest of the hot water, the vanilla, oil and sugar.  Mix with electric mixer.  Add the dry ingredients into the wet and mix with electric mixer more.   Bake 30-45 minutes in 9x13 and 20-25 minutes in round. Cupcakes for 17-20 minutes or unil toothpick comes out clean.