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Peanut Butter Trifles

Peanut Butter Triffles

I made these little trifles for Super Bowl, but they’d be equally delicious for a Valentine Day dessert, or say because it’s Wednesday and you want something good!

Any of those excuses work, but make them because they are soooo good, a little time-consuming, but so worth it.

 

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They started with a brownie crust.  Just use a box crust and cut them into chunks and pop them in a trifle bowl or little cups. And if you’ll notice in the picture are chopped up Reese Cups, yeah they’re the next layer……yum

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Then you take a couple of boxes of vanilla pudding, some milk, peanut butter and Cool Whip to make a cheesecake/mousse fillingweekend cooking 017

Top off with some whip cream, homemade or more Cool Whip and some chopped up Reese Cups

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The perfect dessert for whatever reason you come up with!

 

Peanut Butter Trifles

Brownie mix and ingredients to make brownies

1 large box or 2 small boxes of vanilla pudding mix

3 cups of milk

1/2 cup of peanut butter

8 oz. Cool Whip

1/2 of Heavy whipping cream*

3 TBSP sugar*

1 tsp. vanilla*

Mini Reese Cup and Small Reese Cups

Make brownies according to box directions, cool and cube. In a large bowl with a mix, beat pudding mix and milk about 2 minutes until very thick.  Add peanut butter and mix until just combined.  Fold in Cool Whip. In cups or a large bowl, add cubed brownies, top with some chopped Reese Cups, then spoon or pipe in peanut butter filling.

In a bowl add whipping cream and whip until very thick, then add sugar and vanilla and mix until combined. Pipe or spoon on top of the peanut butter filling. ****Skip this step if using Cool Whip to top them.

This recipe was shared at The Country Cooks Potluck Party

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Best Ever Pot Roast

Best Ever Pot Roast

This was without a doubt the best pot roast I’ve ever made.  So simple and just a few ingredients and cook it all day long.

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I started with a couple of onions quartered in the bottom of my large cast iron dutch oven.

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Next up was the cheapest piece of beef I could find in the store, a 3 to 4 pound chuck roast.  Place on top of the onions and season well with salt, pepper and garlic powder.

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Then I just mixed 2 packages of brown gravy mix with 1 1/2 cups of water and poured over the beef.  I placed it in a 275 degree oven for about 1 to 1 1/2 hours then turned it down to 225 and cooked it 10 to 12 hours WEEKEND ADVENTURE 4 023

And it just fell apart. It was the most tender, juice beef I’ve ever cooked.

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All I did for the gravy, was thicken it a little with corn starch.

So if you need a money-saving recipe, cause you can use cheap meat, this is the one for you! I assume this would work in a crock pot, but I haven’t tried it, so if you do let me know

Best Ever Pot Roast

  • Time: 10 to 12 hours
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1 3 to 4 lb. beef chuck roast

2 to 3 medium onions, quartered

1 tsp. salt, pepper and garlic powder

2 packages of brown gravy mix

1 1/2 cups water

In a large cast iron dutch oven placed quartered onions, the lay beef on top and season with salt, pepper and garlic powder.  In a small bowl, mix gravy mix with water and pour over beef.  Place dutch oven in a preheated 275 degree oven.  Bake for an hour to an hour and a half, then turn oven down to 225 and bake for 10 to 12 hours.

This was so easy and such a cheap meal, just add some mashed potatoes or rice and thicken then pan juices with a little water and corn starch.

 

This recipe was shared at The Country Cooks Potluck Party

Chocolate Pudding with Whip Cream

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This is one of my go to desserts. One, everyone loves chocolate pudding, there’s just something about pudding that takes you back to childhood, two, I usually always have all the ingredients for it,  three one pan,  5 ingredients for the pudding, and 3 ingredients for the whip cream plus it’s easy.  It’s a little time-consuming, because you have to stir it while it comes to a boil, but it’s so much better than the box, not that I’m opposed to the box pudding, I use it all the time when I make cakes, but for chocolate pudding, from scratch is the way to go.

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In a medium pan add cocoa, sugar and corn starch, mix well with a whisk, then drizzle in milk, (I used almond milk in this batch cause it’s what I had and no one noticed anything different with the taste or the texture, so if that’s what you got, use it!) whisking until it’s well combined.

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Cook over medium heat, whisking the whole time until it comes up to a boil. Boil for 2 minutes, remove from heat, stir in butter and allow it to cool on the counter for 5 to 10 minutes, then ladle into jars or into a bowl

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When it’s cool, make the whip cream by whipping heavy cream, sugar and vanilla.

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This is a little thing I did this year, I always make my own vanilla, and this year with some of the vanilla pods, I put them into sugar, so I have vanilla sugar, and it’s very good! Instead of sugar and vanilla, I just use this to sweeten the whip cream.

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Chocolate Pudding with Whip Cream

Chocolate Pudding

4 cups of milk, whole or almond

1/2 cup unsweetened cocoa

1 cup of sugar

1/4 cup corn starch

2 TBSP butter

In a pot combine cocoa, sugar and corn starch, whisking until completely combined, slowly drizzle in milk, whisking as you drizzle.  Mix until it’s completely mixed together.  Turn heat on medium and whisk as it cooks, when  it starts to boil, boil for 2 minutes, remove from heat and stir in butter.

Let it cool for 5 to 10 minutes, then pour in a bowl or into jars.

Whip Cream

1/2 cup of heavy whipping  cream

2 TBSP sugar

1 tsp. of vanilla

In a bowl, whip cream until very thick, then add sugar and vanilla and mix until combined.  Top cooled puddings.