Peanut Butter Brownie Trifle
Pampered Chef
21 oz pkg brownie mix
1 pkg. (5.9 oz) Vanilla Instant Pudding
½ cup creamy peanut butter
1 cup whipping cream, whipped and divided
Line a 13 by 9 inch pan with aluminum foil, extend foil by 2 inches over side. Prepare brownie mix according to package directions.
Add peanut butter chips. Bake in foil lined pan for length of time required by package.
10 oz pkg peanut butter chips
3 cups milk
2 tsp vanilla extract
24 regular (2 inch dia) peanut butter cups, divided
Cool completely. Lift foil out of pan. Invert on cutting board. Remove foil. Cut into 3/4 inch pieces, using sharp knife. Coarsely chop
20 peanut butter cups; saving 4 for garnish. Combine pudding mix and milk in large bowl. Beat at low speed for 2 minutes or until
thickened. Add peanut butter and vanilla; beat until smooth. Gently fold in half of whipped cream. Place half of brownies in bottom
of trifle bowl; top with 1/2 of chopped candy and half of pudding. Repeat layers. Top with remaining whipped cream, spooned or
piped on. Slice leftover candy in four long pieces. Arrange them vertically on top of cream.
Friday, August 12, 2011
Eggnog Trifle
Eggnog Trifle
Pampered Chef
Ingredients
•3/4 cup cold milk
•1 package (3.4 ounces) instant vanilla pudding mix
•2 cups eggnog
•1/2 teaspoon almond extract
•1-1/2 cups heavy whipping cream, whipped, divided
•1 loaf-shaped angel food cake (10-1/2 ounces) or sponge cake
•1 cup raspberry jam or preserves
•2 tablespoons confectioners' sugar
•1/2 teaspoon Pure Vanilla Extract
•Maraschino cherry halves
Directions
•In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup
whipped cream; set aside.
•Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog
mixture over all. Repeat twice. Cover and chill for at least 2 hours.
•Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries. Yield: 8-10
servings.
Pampered Chef
Ingredients
•3/4 cup cold milk
•1 package (3.4 ounces) instant vanilla pudding mix
•2 cups eggnog
•1/2 teaspoon almond extract
•1-1/2 cups heavy whipping cream, whipped, divided
•1 loaf-shaped angel food cake (10-1/2 ounces) or sponge cake
•1 cup raspberry jam or preserves
•2 tablespoons confectioners' sugar
•1/2 teaspoon Pure Vanilla Extract
•Maraschino cherry halves
Directions
•In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup
whipped cream; set aside.
•Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog
mixture over all. Repeat twice. Cover and chill for at least 2 hours.
•Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries. Yield: 8-10
servings.
Peanut Butter Apple Trifle
Peanut Butter Apple Trifle
Pampered Chef
Ingredients
•1-1/2 cups graham cracker crumbs (about 24 squares)
•1/2 cup packed brown sugar
•1/2 cups plus 1/3 cup peanut butter, divided
•1/4 cup butter, melted
•1 package (8 ounces) cream cheese, softened
• 3/4 cup sugar
• 1 carton (16 ounces) frozen whipped topping, thawed
• 2 cans (21 ounces each) apple pie filling
• 3/4 cup confectioners' sugar
• 1 teaspoon ground cinnamon
Directions
•In a large bowl, combine the graham cracker crumbs, brown sugar, 1/2 cup peanut butter and butter; spoon half
into a 3-qt. bowl.
•In a large bowl, beat the cream cheese and sugar until smooth; fold in whipped topping. Spread half over crumb mixture in the bowl. Top with one can of apple pie filling.
•Combine the confectioners' sugar, cinnamon and remaining peanut butter until crumbly; sprinkle half over pie filling. Repeat layers. Refrigerate until serving. Yield: about 20 servings.
Nutrition Facts: 1 serving (1 each) equals 310 calories, 16 g fat (9 g saturated fat), 19 mg cholesterol,
160 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.
Pampered Chef
Ingredients
•1-1/2 cups graham cracker crumbs (about 24 squares)
•1/2 cup packed brown sugar
•1/2 cups plus 1/3 cup peanut butter, divided
•1/4 cup butter, melted
•1 package (8 ounces) cream cheese, softened
• 3/4 cup sugar
• 1 carton (16 ounces) frozen whipped topping, thawed
• 2 cans (21 ounces each) apple pie filling
• 3/4 cup confectioners' sugar
• 1 teaspoon ground cinnamon
Directions
•In a large bowl, combine the graham cracker crumbs, brown sugar, 1/2 cup peanut butter and butter; spoon half
into a 3-qt. bowl.
•In a large bowl, beat the cream cheese and sugar until smooth; fold in whipped topping. Spread half over crumb mixture in the bowl. Top with one can of apple pie filling.
•Combine the confectioners' sugar, cinnamon and remaining peanut butter until crumbly; sprinkle half over pie filling. Repeat layers. Refrigerate until serving. Yield: about 20 servings.
Nutrition Facts: 1 serving (1 each) equals 310 calories, 16 g fat (9 g saturated fat), 19 mg cholesterol,
160 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.
Fruit Trifle
http://allrecipes.com/Recipe/angel-fruit-trifle/detail.aspx
Ingredients
- 1 (12 ounce) package frozen blueberries
- 1 prepared angel food cake, cut into chunks
- 2 cups chopped fresh strawberries
- 1 (12 ounce) package frozen peach slices, chopped
- 1 (6 ounce) container fresh raspberries
- 2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed
Directions
- Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
- In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.
Friday, August 5, 2011
Peachy Bread Pudding
http://allrecipes.com/recipe/peachy-bread-pudding-with-caramel-sauce/detail.aspx
Ingredients
2 cups fresh peaches - peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
3 eggs, lightly beaten
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces
CARAMEL SAUCE
1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon rum
Directions
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.
Ingredients
2 cups fresh peaches - peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
3 eggs, lightly beaten
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces
CARAMEL SAUCE
1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon rum
Directions
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.
Curried Quinoa Salad with Mango
http://www.moderateoven.com/?p=1242
Curried Quinoa Salad with Mangoes
Adapted from Vegetarian Cooking for Everyone Five Days in the Life of Curried Quinoa Salad
This salad can be made in advance and keeps very well, but you should dress it at the time the quinoa is cooked. The grains take in more of the flavor from the vinaigrette when warm and slightly moist. If you want to prepare this dish with leftover, already cooked quinoa, simply steam the grains to refresh.
I used a combination of curry powder and garam masala for my dressing, because I love it. Feel free to use all curry powder if you don’t have or don’t like garam masala.
This is nice over a bed of salad greens, but perfectly fine on its own.
½ teaspoon salt
1 ⅓ cups quinoa, rinsed thoroughly
2 garlic cloves, pressed
½ teaspoon salt
¼ cup plain yogurt
3 teaspoons curry powder
1 teaspoon garam masala (can sub an extra teaspoon of curry powder)
the juice of one lemon
½ cup olive oil
¼ cup finely chopped cilantro
2-3 teaspoons white wine vinegar, optional
2 large mangoes, peeled and diced
1 large cucumber, peeled and diced
2 small or 1 large jalapeno, seeded and diced
5 scallions, including 1 inch of the greens, thinly sliced
1 can of chickpeas, rinsed and drained
To cook the quinoa, bring 3 cups of water to a boil in a saucepan then add the salt and rinsed quinoa. Lower the heat, cover, and simmer for 12-15 minutes until the quinoa is tender. There will be excess water in this method of cooking. Drain the quinoa well.
While the quinoa cooks, prepare the dressing. In a medium bowl, combine the garlic, salt, yogurt, curry powder, and lemon juice. Whisk in the olive oil and let the dressing sit for 15 minutes to develop the flavors. Stir in the cilantro and taste. If not tart enough, add the optional white wine vinegar. Salt and pepper as needed.
In a large bowl, toss the still-warm quinoa with the mango, cucumber, jalapeno, scallions, and chickpeas. Add the dressing and fold gently until well combined. Salt and pepper to taste.
Curried Quinoa Salad with Mangoes
Adapted from Vegetarian Cooking for Everyone Five Days in the Life of Curried Quinoa Salad
This salad can be made in advance and keeps very well, but you should dress it at the time the quinoa is cooked. The grains take in more of the flavor from the vinaigrette when warm and slightly moist. If you want to prepare this dish with leftover, already cooked quinoa, simply steam the grains to refresh.
I used a combination of curry powder and garam masala for my dressing, because I love it. Feel free to use all curry powder if you don’t have or don’t like garam masala.
This is nice over a bed of salad greens, but perfectly fine on its own.
½ teaspoon salt
1 ⅓ cups quinoa, rinsed thoroughly
2 garlic cloves, pressed
½ teaspoon salt
¼ cup plain yogurt
3 teaspoons curry powder
1 teaspoon garam masala (can sub an extra teaspoon of curry powder)
the juice of one lemon
½ cup olive oil
¼ cup finely chopped cilantro
2-3 teaspoons white wine vinegar, optional
2 large mangoes, peeled and diced
1 large cucumber, peeled and diced
2 small or 1 large jalapeno, seeded and diced
5 scallions, including 1 inch of the greens, thinly sliced
1 can of chickpeas, rinsed and drained
To cook the quinoa, bring 3 cups of water to a boil in a saucepan then add the salt and rinsed quinoa. Lower the heat, cover, and simmer for 12-15 minutes until the quinoa is tender. There will be excess water in this method of cooking. Drain the quinoa well.
While the quinoa cooks, prepare the dressing. In a medium bowl, combine the garlic, salt, yogurt, curry powder, and lemon juice. Whisk in the olive oil and let the dressing sit for 15 minutes to develop the flavors. Stir in the cilantro and taste. If not tart enough, add the optional white wine vinegar. Salt and pepper as needed.
In a large bowl, toss the still-warm quinoa with the mango, cucumber, jalapeno, scallions, and chickpeas. Add the dressing and fold gently until well combined. Salt and pepper to taste.
Mango Curry Quinoa
http://www.alwaysravenous.com/2011/05/quinoa-salad-with-mango-curry-and.html
uinoa Salad with Mango, Curry and Cucumbers
(adapted from Bon Appetit August 2005)
1 cup quinoa (well rinsed and drained)
¼ cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon mango chutney
1 ½ teaspoon curry powder (I used mild)
¼ teaspoon dry mustard
2 mangos, peeled and cut into small cube size pieces
1 cup Persian cucumbers cut into small cube size pieces
3-4 green onions or chives, chopped
½ cup cilantro, basil or basil, chopped finely
1. Cook quinoa in a medium pot of 2 quarts salted boiling water (1 tablespoon salt for 2 quarts water), uncovered for 10 minutes. Drain into a sieve. Set the sieve in the same pot with 1 inch of simmering water (water should not touch quinoa), cover the quinoa with a folded kitchen towel and cover pot with lid( Lid does not need to fit tightly). Steam over medium heat for about 10 minutes. Remove pot from heat and remove lid, let quinoa stand for 5 minutes covered with towel.
2. While the quinoa cooks, whisk together olive oil, vinegar, mango chutney, curry powder and dry mustard. Add salt and pepper to taste.
3. In a large bowl mix together the quinoa with mango, cucumber, green onions and herbs. Drizzle olive oil mixture over quinoa to taste and gently mix to coat.
Serve with grilled mixed sausages or Moroccan grilled chicken and your favorite Sauvignon Blanc.
For more ideas with quinoa check out Little Quinoa Patties from Heidi Swanson’s new cookbook “Super Natural Every Day.”
uinoa Salad with Mango, Curry and Cucumbers
(adapted from Bon Appetit August 2005)
1 cup quinoa (well rinsed and drained)
¼ cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon mango chutney
1 ½ teaspoon curry powder (I used mild)
¼ teaspoon dry mustard
2 mangos, peeled and cut into small cube size pieces
1 cup Persian cucumbers cut into small cube size pieces
3-4 green onions or chives, chopped
½ cup cilantro, basil or basil, chopped finely
1. Cook quinoa in a medium pot of 2 quarts salted boiling water (1 tablespoon salt for 2 quarts water), uncovered for 10 minutes. Drain into a sieve. Set the sieve in the same pot with 1 inch of simmering water (water should not touch quinoa), cover the quinoa with a folded kitchen towel and cover pot with lid( Lid does not need to fit tightly). Steam over medium heat for about 10 minutes. Remove pot from heat and remove lid, let quinoa stand for 5 minutes covered with towel.
2. While the quinoa cooks, whisk together olive oil, vinegar, mango chutney, curry powder and dry mustard. Add salt and pepper to taste.
3. In a large bowl mix together the quinoa with mango, cucumber, green onions and herbs. Drizzle olive oil mixture over quinoa to taste and gently mix to coat.
Serve with grilled mixed sausages or Moroccan grilled chicken and your favorite Sauvignon Blanc.
For more ideas with quinoa check out Little Quinoa Patties from Heidi Swanson’s new cookbook “Super Natural Every Day.”
Mango Blueberry Quinoa
http://www.veggiebelly.com/2011/06/mango-blueberry-quinoa-salad-with-lemon-basil-dressing-recipe.html
For the quinoa
1/2 cup quinoa
1 cup water
For the fruits and veggies
½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries
For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper
Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.
Add half the dressing to the quinoa and mix gently.
Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.
For the quinoa
1/2 cup quinoa
1 cup water
For the fruits and veggies
½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries
For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper
Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.
Add half the dressing to the quinoa and mix gently.
Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.
Wednesday, August 3, 2011
Mushroom Quinoa Risotto
http://www.healthywomen.org/content/article/mushroom-quinoa-risotto
Serves 4
Serves 4
- 3 cups mushroom or chicken broth
- 1 tablespoon plus 2 teaspoons olive oil
- 2 tablespoons finely chopped shallot
- 1 teaspoon minced garlic
- 11/2 cups white quinoa, rinsed
- 1/2 cup white wine
- 8 ounces shiitake or white mushrooms, diced
- salt and freshly ground black pepper
- 8 ounces trumpet mushrooms, trimmed and sliced
- 1⁄3 cup grated Parmesan, plus extra shavings for serving
In a medium pot, heat the broth over low heat and simmer while you prepare the rest of the dish.
In another medium pot, heat 1 tablespoon olive oil over medium heat. Add the shallot and garlic and sauté until soft and translucent, stirring often to prevent browning. Add the quinoa and cook for a few minutes, stirring, until the grains are coated in oil and fragrant, about 3 minutes.
Add the wine and cook, stirring occasionally, until evaporated. Ladle 1/2 cup of hot broth into the quinoa, stir, and simmer until the liquid has evaporated, about 3 minutes. Continue the process, adding 1/2 cup broth at a time, until the quinoa is fully cooked and there is no more broth, about 25 minutes.
Meanwhile, heat the remaining two teaspoons oil in a small sauté pan and cook the shiitake mushrooms until browned. Season with salt and pepper, transfer to a bowl, and set aside. Repeat with the trumpet mushrooms.
Stir the shiitake mushrooms and Parmesan into the risotto. Spoon into 4 serving bowls and top with the trumpet mushrooms. Serve immediately, with additional Parmesan cheese for sprinkling.
Per serving: 386 Calories, 11.43g Fat , 47.55g Carbs, 17.95g Protein, 5.39g Fiber, 152 mg Calcium, 4.12mg Iron, 553mg Sodium, 141μg Folate
Download and print this recipe
The above recipe is taken from Healthy Eating During Pregnancy: 100 Recipes for a Nutritious, Delicious Nine Months by Erika Lenkert with Brooke Alpert. Click here for more.
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