Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle
Recipe from Taste of Home

• 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 Spice Islands® pure 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).

Our Verdict - OH MY WORD, this is amazing!! I have made it several times and it's always delicious and always a hit! It's really rich, but just so amazing! I don't bother with the peanut butter chips in the brownies. This does make a HUGE trifle.

Chicken Lettuce Cups

Chicken Lettuce Cups
Recipe from Taste of Home

• 1 packet stir-fry seasoning powder
• 1/4 cup water
• 2 tablespoons soy sauce
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon sugar
• 1 tablespoon canola oil
• 1 pound ground chicken breast
• 1 red bell pepper, diced
• 1/4 cup diced water chestnuts
• 2 tablespoons thinly sliced scallions
• Pinch red pepper flakes
• 1 head of romaine lettuce (inner leaves only), or 2 heads of butter lettuce and /or radicchio
• For garnish: Mint, cilantro, bean sprouts, chopped peanuts

Directions

• In a small bowl, combine stir-fry seasoning, water, soy sauce, lime
• juice and sugar. Set aside.
• Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10
• minutes. Add red bell pepper, water chestnuts, scallions and red
• pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until liquid evaporates, about 2 to 3 minutes.
• Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts. Yield: serves 6 to 8.

Our verdict: AWESOME!! I've made these for a couple of get-togethers/parties and they are always a big hit! We love them - and actually think they have better flavor than the lettuce wraps at PF Changs!! I haven't made them in awhile...I think I'm going to have to make them soon!! :)