Friday, August 26, 2011

Food Friday

Peanut Butter Brownie Trifle Recipe

I made this sinful delight for our Sunday School party. It is tonight and I am anxious to see if it is a crowd pleaser. It was not too difficult to make and looks to be super yummy and rich tasting. If you like peanut butter and lots of it, I think you will really like it. I heart peanut butter and just assume everyone else does also...we shall see!

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 2% 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

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).

Sassy Tailgate Sandwiches Recipe

I have had these before but had never made them until this week. They were an easy fix and lasted my little family of 3 for a few days. I used plain cream cheese instead of the chive and onion spread. I would go a little lighter on the cream cheese next time, but other than that, it was a winner.

1 pkg. (12 count) Hawaiian bread rolls
1 lb. shaved Black Forest ham
12 slices Gruyere cheese
1 tub (8 oz.) Philadelphia® Chive & Onion Cheese Spread
1/2 cup butter, melted
1 Tbsp. Worcestershire sauce
1/2 Tbsp. dried minced onion
1/4 cup grated Parmesan cheese

Cut all rolls in half. Place roll bottoms in 9x13-inch pan. Place equal amounts of ham on each roll bottom. Top with Gruyere. On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches. In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.) Place sandwiches, covered in foil, in a preheated 350°F oven. Bake for 20 minutes or until warmed through. Enjoy! Yield: 12 servings.

I love my little foodie. He had a mouth full of goodness in this picture. He loves to go out to eat and flirt with the people sitting around us. Here he is in action. Eating out is always an adventure with our little Henry.

Happy Food Friday!


Amanda M. said...

OH MY! The PB trifle looked AMAZING!

Kelley said...

That looks so delish!

Anonymous said...

Looks so yummy!

Melissa S.

Anonymous said...

Was the trifle a winner?