Tuesday, November 29, 2011

Chocolate Peanut Butter Trifle

Time for another Tasty Tuesday Tinalicious treat...also known as a recipe for you newbies. :) This recipe is similar to one I've seen all over the Web recently. But as I often do, either because I don't like something in a recipe, or because I don't have all the ingredients called for, or just because I like to make a recipe my own, I have changed some of the ingredients. It sure turned out great though, and everybody loved it on Thanksgiving. So I just had to share it with you.


Chocolate Peanut Butter Trifle Recipe


Ingredients
  • 1 Box of Twinkies, the Chocolate Cream-filled ones (original recipe calls for Brownies--and that was just too rich for my blood)

  • 1 Large Box of Instant Chocolate Pudding (5 oz Box)

  • 1 Tub of Cool Whip (or make your own whipped cream)

  • 1 Bag Reese's Peanut Butter Cups (chop up about a cup or two of them--however many you like really)

  • 1 Cup Creamy Peanut Butter

  • 1 Cup Powdered Sugar

  • 2 TBSP Milk

  • 1 TSP Vanilla

  • 8 Ounces of Whipped Cream Cheese, at room temperature
Directions
Prepare your pudding per the package directions and refrigerate until ready to use.

Cut your Twinkies into 1/2 inch slices. If you're using Brownies just cut them into normal brownie squares.

Add the peanut butter and cream cheese to a bowl and beat at medium speed until the mixture is creamy. Add in powdered sugar and mix until combined, then mix in the milk and vanilla. Fold in 1 Cup of the Cool Whip until it turns the mixture into a lighter color and is combined.

Get your pudding and your Trifle dish (any large glass bowl will work--I have even used a punch bowl at times) and start to layer. This is what I recommend...

Put half of the pudding on the bottom of the dish. Add the Twinkies to cover all the pudding. Then add the remaining pudding on top of the Twinkies. Add the peanut butter mixture on top of the pudding. Add the remaining Cool Whip. Then sprinkle the top with the chopped peanut butter cups.

This is a great dessert, even if peanut butter isn't your favorite thing. The peanut butter flavor is very subtle. But if you're a total PB fan, you could add some extra to give it more PB kick! And you can really layer this however you want. But no matter how you do it, I bet you and your family will love it!

Wednesday, November 16, 2011

Is Unbloggy a Word?

Clearly, if unbloggy IS a word, then that's how I'm feeling lately. Unbloggy. You know, not-prone-to-blogging-much. Sometimes I feel like I'm just talking to myself here. Other times I just can't seem to think of anything to say. So I've resigned myself to the fact that I'm only going to blog if I really do have something to say. OR, if I have something LOL funny to share. Case in point...

When You See It WTF


Yeah, it took me a minute to find it too. And then I was all, OMG WTF?!

It's funny, no? Makes you laugh at least a little bit?

And you know what they say about laughter, right? Best medicine and all that.

Although sometimes, a good stiff drink will fix what ails you too. Ha ha. Just kidding.

Sort of.

Tuesday, November 1, 2011

Cheesy Potato Soup

If you really think about it, nothing warms you up on a cold day like a nice, hot bowl of soup. Well that, or having an espresso with Brad Pitt, am I right?

Brad Pitt Having Coffee

Cheesy Potato Soup Recipe

Of course, the espresso would be optional in that scenario. Because, let's face it: if you're lucky enough to be doing anything in a room with Brad Pitt, he's going to bring all the hotness you could possibly need. But since Brad Pitt is probably busy (because, yeah, that's the only possible reason he wouldn't be having espresso avec moi), I have settled for the hot soup and whipped up a pot of Cheesy Potato Soup instead. And it wouldn't be Tasty Tuesday if I didn't share the recipe with all of you. :) So with no further ado, here it is.

Cheesy Potato Soup

Ingredients
  • 8-10 Medium Potatoes (I use regular Idaho), cut into 1/2" chunks

  • 1 Small Onion, Diced

  • 8 Ounces of Velveeta, cut up into slices

  • 1 Cup of Milk

  • 1-2 TBSP Corn Starch

  • Water

  • Garlic Powder, Kosher Salt, Pepper (to taste)
Directions

  1. Put potatoes and onion into a Dutch Oven and add enough water just to cover; bring to a boil.

  2. Reduce heat a bit and cook potatoes until just fork tender.

  3. Add Milk and Velveeta, stirring until cheese is melted.

  4. Add Garlic Powder, Salt and Pepper until you like the taste--I just wing it folks. I love garlic and salt so it's really just a matter of personal taste as to how much you use.

  5. Once seasoned to taste, mix Corn Starch with equal parts water and stir until soup until it's thickened to your liking.

  6. Serve and enjoy!