Peanut Butter Cup Brownie Trifle

Well we all love our grandmas banana pudding or banana cream pie hmmm yummy ! I think that I found something that might be just as good must tell you though it has fudge brownie mix in it and peanut butter. I think if I had the time maybe I would make some homemade fudge brownies orrrr maybe not that might be a waste maybe better just to eat the homemade brownies and make the box ones for this recipe :) This recipe is from the blog flavorsbyfour
Think I will try this one when all the kids are here.

Peanut Butter Cup Brownie Trifle
 Ingredients:

1 Box Fudge Brownie Mix (9x13 Family Size)

2 Cup Heavy Whipping Cream

6 Tbsp Sugar

1/2 Cup Creamy Peanut Butter

3 Cups Skim Milk

2 Tsp Vanilla

1 Large Box Instant Vanilla Pudding

2 Bags Mini Peanut Butter Cups

 

Adapted from: http://www.the-girl-who-ate-everything.com

http://flavorsbyfour.blogspot.com/2013/02/peanut-butter-cup-brownie-trifle.html

Prime Rib Roast

My husband and I made this delicious meal this last weekend. Have never tried to make a prime rib roast before, but will most diffently do it again. I did look up several recipes on the interent and decided to go with this one. It was not hard at all, you must try to cook one. I was afraid that I would be horrible at it. But actually the roast turned good! :) YEA!!!!

This is what you will need:

•1 prime rib roast, about 6 to 8 pounds
•1/2 cup red wine, such as Cabernet Sauvignon or Pinot Noir
•1/4 cup olive oil
•4 cloves garlic, finely minced
•1 teaspoon salt
•1/4 teaspoon fresh ground black pepper
•1 teaspoon Cajun or Creole seasoning blend
•1 tablespoon brown sugar
•Freshly ground black pepper and salt
Preparation:
Poke several holes in the top of the roast with a sharp carving fork; put the roast in a large food storage bag or bowl. Combine the wine, olive oil, garlic, salt, pepper, seasoning blend, and brown sugar. Pour the wine mixture over the roast, seal the bag, and turn several times to coat thoroughly. Or, turn in the bowl until thoroughly coated and cover the bowl. Refrigerate for 2 to 4 hours.
Heat oven to 400°. Put the roast on a rack in a large shallow pan. Sprinkle with freshly ground black pepper and salt. Cover tightly with foil and roast for 45 minutes. Reduce heat to 325° and remove the foil. Continue roasting to 155° for medium rare, about 1 to 1 1/2 hours longer. Remove from the oven and cover loosely with foil. Let stand for 15 minutes before slicing.
Serves 4 to 6.
http://southernfood.about.com/od/ovenroastrecipes/r/r80219d.htm

Double Cheese Spinach and Artichoke Dip with Kraft

Was on the delightful blog ourdelightfulhome.blogspot.com and came across a link to www.bearrabbitbear.com/2013/03/double-cheese-spinach-and-artichoke-dip.html. Well I love artichoke dip! My daughter-in law got me started on the artichoke dip thing. Plus this recipe is easy. I love the idea about the cheese!!! I love cheese! give me more cheese! :) that makes me happy :) This is what you will need: 1- package Kraft Fresh Take Italian Parmesan Cheese and Breadcrumb Mix 1- 1/2 cups Kraft Italian Five Cheese Natural Cheese shred 1- 16 ounce bag of frozen chopped spinach 1- 15 ounce jar of Asiago Romano Alfredo sauce 4- cloves of garlic, finely chopped 6 ounces of cream cheese, softened 1- 14 ounce can or artichoke hearts Preheat oven to 375 degrees. Lay out the cream cheese to soften. Chop the four garlic cloves. Drain and chop artichoke hearts In a large bowl, combine all the ingredients. It is not necessary to pre-mix the Kraft Fresh Take cheese and breadcrumbs since they are being mixed in the bowl with the other ingredients After thoroughly combining, spread the dip into a baking dish. She had a 9 inch dish but I didn't I used an 8 inch baking dish. Bake 375 for 50 min Cheese should be completely melted. The cheese on top of the dip should be slightly browned. Serve the dip with your favorite bread or chips.

Fettuccine With Mushroom Sauce

I don't know about you but I'm ready for some real food! I'm tired of leftovers from the holidays! So I have been looking through some of my recipes and found this one,that I have printed from www.semihomemade.com. It sounds so good I think that everyone here at our house will enjoy it. Cant wait to make it. Fettuccine With Mushroom Sauce Makes: 4 servings Cook: 20 minutes 2 packages (9 ounces each) refrigerated fettuccine, Buitoni® 3 tablespoons extra virgin olive oil, Bertolli® 1 package (8-ounce) presliced fresh white button mushrooms 1 package (8-ounce) presliced fresh brown mushrooms 1 cup frozen chopped onions, Ore-Ida® 1 1/2 cups reduced-sodium beef broth, Swanson® 1/3 cup dry sherry, Christian Brothers® 1/4 cup balsamic vinegar 1 packet (1.5-ounce) beef stew seasoning, McCormick® 1 can (14.5-ounce) diced tomatoes with garlic and onion, drained, Del Monte® Flat-leaf parsley, chopped (optional) DIRECTIONS 1.In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover; keep warm. 2.Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add mushrooms and frozen onions to hot oil; cook and stir for 7 to 8 minutes. 3.Create a well in center of the mushroom mixture. Add beef broth, sherry, and balsamic vinegar. Stir in beef stew seasoning until dissolved. Add drained tomatoes. Bring to a boil; reduce heat. Simmer for 5 to 6 minutes. 4.Garnish with parsley, if desired. Serve hot over cooked pasta. http://www.semihomemade.com/recipes/comfort-food/fettuccine-with-mushroom-sauce/950

Flower Bonnet

This isn't finished I have to sew the petals on, but I think that it will be so cute for photo props for spring pictures. Plan on making several in pink,lavender etc. You can find the designer on facebook.com/CozyBabyCrochet. I cant wait to finish this little hat. It is so cute. I will post some more pictures when I finish the hat. I do plan on selling them on etsy.

Little Easter Hats

Well I have put a few little hats in my etsy shop. I have four bunny hats and I believe four lamb hats not to sure if they are going to do anything I do have a lot of lookers. I still wish I would have made some matching diaper covers to go with them. Maybe its still not to late I could still make them and add them in.I have started a baby blanket for my husbands niece also just about done with that them I need to start another one for someone else that I know that is haveing a baby in April!.

Sweet Little Lamb Hat and Carmel Apple Cheesecake

Have started crocheting some hats for my Etsy Shop. Have been working on a Lamb Hat .I have made several different sizes this time.I found the pattern on Etsy website.www.etsy.com/shop/BreezyMomsCreations.Getting ready to make several different hats besides the owl and sock monkey hat.Have a daisy hat and a pink bell hat pattern that I want to try also. I am thinking that maybe I should make some hat and cocoon sets. Plus I think that I should make booties I have several patterns and that would be a good way to use up extra yarn. I also found another good recipe at http://zoomyummy.com/2011/09/05/caramel-apple-cheesecake-cookie-bars/. Something yummy to snack on while you are crocheting! Carmel Apple cheesecake Dough: 1 CUP ALL-PURPOSE FLOUR 1/2 CUP BROWN SUGAR 1 CUP BUTTER ROOM TEMP CREAMCHEESE FILLING:2 8OZ CREAMCHEESE SOFTENED 1/2 CUP GRANULATED WHITE SUGAR 1 TSP VANILLA EXTRACT 2 EGGS APPLE FILLING: 2 LARGE APPLE (GOLDEN DELICIOUS) 1/2 TBS GROUND CINNAMON 2 TBLSPN WHITE SUGAR CRUMB TOPPING: 1/2 CUP OATMEAL 1/2 CUP BROWN SUGAR 1/2 CUP BUTTER ROOM TEMP 1 CUP ALL-PURPOSE FLOUR TOPPING: 3/4 CUP CARAMEL TOPPING Preheat the oven to 350 °F (175 °C). 2. In a bowl, combine the flour (1 cup – 140 grams) and brown sugar (1/2 cup – 100 grams). Cut in the butter (1 cup – 230 grams) with a pastry blender (or a fork) until the mixture is crumbly, kinda. 3. First with your fingertips, then with the bottom of a cup (or a glass), press the dough evenly into a 13 × 9-inch (33 x 22 cm) baking pan or a cookie sheet with edges. Bake 15 minutes or until lightly browned. 4. In the meantime, in a larger bowl, beat the cream cheese with 1/2 cup sugar until smooth (about 1 minute). Add the eggs, 1 at a time (beat about 20 seconds after each addition). Next add the vanilla and mix until combined. Make sure not to over-beat the cheesecake batter as this will lead to excess air being incorporated in and may cause cracking later on. 5. Pour the cream cheese batter over the warm crust. 6. Peel the apples and chop them into 3/4-inch (2 cm) chunks. Mix the apple chunks with the cinnamon and two tablespoons white sugar. 7. Spoon the apple chunks evenly over the cream cheese mixture. 8. In a smaller bowl, combine the flour (1 cup – 140 grams), oats (1/2 cup – 60 grams), and brown sugar (1/2 cup – 100 grams) for crumb topping. Cube the butter (1/2 cup – 115 grams) and using a pastry blender (or a fork), create a crumbly mixture. 9. Crumble over the cream cheese mixture. 10. Bake 30 minutes, or until the filling is set. Reduce the temperature to 300 °F (150 °C) for the last 5 minutes. 11. Cut into bars (3 x 3 inches/7 x 7 cm). 12. And drizzle with the caramel topping.

S'mores Fudge

S'mores Fudge I love S'mores. Brings back memories when I was little. Would go camping with my parents and we would make s'mores over the campfire in the evening or make pies in the campfire,roast marshmallows on sticks. I always liked my marshmallows burnt! had to catch them on fire and make them crispy and black on the outside!! :) Anyways I found this recipe on http://www.itbakesmehappy.com/2012/08/smores-fudge.html. Thinking about making this for the christmas baskets that I make. Im sure all the the adults and grandchildren will enjoy this fudge. Ingredients: 1 1/4 c granulated sugar 6 Tbs butter 1/4 c + 1Tbs evaporated milk 6 oz. chocolate, chopped (I used 4 squares of semi sweet baker's chocolate and 1/4 c dark chocolate chips) 4 oz. marshmallow creme + 1 oz. for swirling 1 1/c graham cracker sheets Directions: Line a 5"x7" pan with aluminum foil, crumble one sheet of graham cracker over the bottom of the pan and set aside. In a saucepan over medium heat cook the butter, sugar and milk until boiling. Boil the mixture for 4 minutes and remove from heat, stir in the chocolate and marshmallow creme until melted and smooth. Spread the fudge into the pan and using a knife swirl in the remaining 1 oz. of marshmallow creme. Crumble the remaining 1/2 sheet of graham cracker over the top of the fudge and press lightly to adhere. Cover with plastic wrap and refrigerate for 2-3 hours until firm, slice and serve.Yields 20-30 pieces