Peanut butter triffle

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 Directions 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). www.tasteofhome.com

Baked mostaccioli

8 ounces uncooked mostaccioli 1-1/2 pounds ground beef 1/2 cup chopped onion 1 garlic clove, minced 1 can (28 ounces) diced tomatoes 1 can (8 ounces) tomato sauce 1 can (6 ounces) tomato paste 1 can (4 ounces) sliced mushrooms 1/2 cup water 1 to 1-1/4 teaspoons salt 1 teaspoon sugar 1 teaspoon dried basil 1/8 teaspoon pepper 1 bay leaf 2 cups (8 ounces) shredded part-skim mozzarella cheese 1/2 cup grated Parmesan cheese Directions Cook mostaccioli according to package directions; drain and set aside. In a large saucepan, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Discard bay leaf. Stir in mostaccioli. Spoon half into a 13-in. x 9-in. baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture. Sprinkle with Parmesan cheese. Cover and bake at 350 ° for 30-35 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 10-12 servings. www.tasteofhome.com

Slow cooker pumpkin apple dessert

1 can (21 ounces) apple pie filling 2cups Gold Medal® all-purpose flour 1 1/4cups packed brown sugar 1 cup canned pumpkin (not pumpkin pie mix) 3/4 cup fat-free cholesterol-free egg product 1/3 cup vegetable oil 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon baking soda Ice cream, if desired 1 Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly. 2 Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling. 3 Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. www.bettycrocker.com

Coconut Layer Cake

Cake 2 1/2 c all purpose flour 1 t bakig soda 1/2 t baking powder 1/2 t salt 2 sticks butter 2 c sugar 4 large eggs 1 c coconut milk 1 t coconut extract Frosting 4 sticks butter 8 c confectioners' sugar 1 T coconut extract 1 t vanilla extract 2 2/3 c sweetened flaked coconut (1 7 oz bag) 1) Make cake: Place a rack in the center of oven preheat oven to 350. Grease and flour 2 9 inch round cake pans 2) In a bowl whisk flour, baking soda, baking powder and salt. Using a electric mixer on medium high speed beat butter and sugar until light about 3 minutes. Beat in eggs 1 at a time. Reduce speed to low; beat in half of flour mixtures. Beat in coconut milk and extract then beat in remaining flour mixtures until just combined. Divide batter between cake pans and bake until a toothpick inserted into center comes out clean about 30 minutes. lets cakes cook in pans on wire racks for 10 minutes. Turn out onto racks to cool completely. 3) make frosting: Using an electric mixer on medium high speed. Beat butter until light 2 to 3 minutes. Reduce mixer speed to low and gradually beat in sugar until fully incorporated. Beat in extracts. Chill 15 min. 4) Assemble cake: Place 1 cake layer on a serving platter. Spread with 1 1/2 cups frosting. Sprinkle with 1/2 cup coconut. Top with second cake layer. Spread remaining frosting on top and sides. Sprinkle remaining coconut over top and sides of cake, pressing to adhere. Chill for at least 2 hours and up to a day. Remove from refrigerator 3 minutes before serving. All you magazine December 2011

Mixed green salad with oranges

Dressing 2 T finely chopped shallot 2 T white wine vinegar 2 T orange juice 1 t Dijon mustard 1/2 t sugar 1/2 c extra virgin olive oil salt and pepper Salad 1 head romaine lettuce, torn into small pieces 1 head red leaf lettuce torn into small pieces 1 head boston lettuce, torn into small pieces 3 oranges, peeled, white pith removed, fruit segmented 4 oz soft goat cheese, crumbled 1) Make dressing in a bowl, combine shallot, vinegar, juice, mustard and sugar. slowly drizzle in oil, whisking constantly. Season with slat and pepper. 2) Make a salad. Mix lettuces in a large bowl. Add orange segments. Toss with dressing, crumble goat cheese on top and serve.

Horse-radish mashed potatoes

4 lb baking potatoes (aobut 8 large) peeled and cut into 1 inch pieces salt and pepper 1 1/3 c half and half 98 T butter cut into pieces 1/2 c prepared horseradish, drained. 1) In a large pot, cover potatoes by a least 1 inch with cold salted water. Bring to a boil, uncovered on high heat, Cook over medium high heat until tender when pierced with a knife about 25 minutes. In a small pan over medium low heat, warm half and half, butter and horseradish, stirring occasionally, until butter melts and bubbles begin to form around edge of pan. 2) Drain potatoes, return to pot and mash well. Pour in horseradish mixture and stir well. Season with salt and pepper and serve. All you magazine December 2011

Honey Cloverleaf Rolls

1 c whole milk 3 T unsalted butter 4 T honey 1 1/2 c whole wheat flour 1 1/2 c bread flour 1 1/4 oz package rapid rise yeast 1/2 t salt 1 large egg beaten with 1 T water 1/2 t each poppy seeds, sesame seeds, caraway seeds, mixed, optional 1) In a small pan over low heat, warm milk, butter, and honey until butter has melted and an instant-read thermometer reads 110. In a large bowl, whisk together whole-wheat flour, 1 c bread flour, yeast, and salt. Stir in milk mixture. Beat with a wooden spoon until a soft dough forms, adding more bread flours as needed. Dough will be sticky. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes adding additional bread flour as necessary to keep dough from sticking. Cover dough with a cloth and let rise for 15 minutes. 2) Mist a 12 c muffin tin with cooking spray. Divide dough into 12 pieces. Working with 1 piece at a time and keeping others covered with the cloth, divide into 3 even pieces. Roll each piece into a ball and put into a muffin cup side by side to make 1 cloverleaf roll. Repeat with remaining dough. Cover with a cloth and let rise for 15 minutes. 3) Preheat oven to 425. Brush dough with egg mixture and sprinkle with seeds, if desired. Bake until golden brown, 10 to 12 minutes. Remove from and serve. All You magazine December 2011 Kitchen tips Bake ahead. You can make the rolls the day before. Store in an airtight container at room temperature. Wrap in foil and reheat in a 350 oven for 15 minutes before serving Stick to one see You can use one type of seed instead of mixing them Swap flours. The whole-wheat flour gives the roles a nutty flavor, a hearty texture and added fiber and other nutrients, but you can substitute all purpose flour if that suits your family's tastes. Use the same amount. butter it up. Soften a stick of unsalted butter, mix it with a few teaspoons of honey, spread in 2 ramekins, cover and chill. Serve with the rolls for an extra treat.