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