Triple-Layer Peanut Butter Brownies

Okay, this totally isn't a soup, but they are so good and so easy.

1 package (19 to 21 oz) brownie mix, prepared and baked in a 13x9 inch pan (don't overbake - you want them gooey)
1 cup cold milk
1 package (3.4 oz) vanilla instant pudding mix
1 cup creamy peanut butter (I used chunky because it was all I had and it worked fine)
1/2 cup powdered sugar
1 1/2 cups cool whip, frozen (DON'T THAW!)
3 squares Baker's semi-sweet baking chocolate
1/2 cup dry roasted peanuts, coarsely chopped (these are optional but give the brownies crunch and make them look good too)

Whisk milk and pudding 2 minutes while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.

Spread pudding mixture on brownies, making sure it is evenly spread to all sides and smooth (you don't want peaks or the chocolate glaze won't cover it). Microwave whipped topping and chocolate on high for a minute to 2 minutes, stirring every 30 seconds. Pour and spread over pudding; sprinkle with nuts. Refrigerate at least one hour. Refrigerate leftovers. (I liked them better the next day, so I suggest refrigerating them overnight. They are easier to cut and more set).

Chicken Noodle Soup

Great idea about soup, Carissa. I'm doing a Lunch Bunch with my ward and in October we're doing soups! If you haven't tried my mom's chicken noodle soup--you're missing out!!! (This recipe is sure to cure the flu and especially a cold. )


Chicken Noodle Soup
(Ina Robertson)
Chicken and Broth

1 1/2 pound of chicken breast (you can use other parts, but I like to use the breasts, because there are few bones)
4 1/2 cups cold water
1 1/2 tsp salt
1/2 teaspoon pepper
1 stalk celery with leaves, cut up
1 medium carrot, cut up
1 small onion, cut up

Remove skin from chicken breast. Place ingredients in pan. Heat to boiling. Reduce heat. Cover and simmer about 1 hour. Remove chicken from broth. Strain broth. Discard vegetables.

Chicken Noodle Soup

2 medium carrots sliced
2 medium stalks celery sliced
1 small onion, chopped
1 TBS instant chicken bouillon, or soup base stuff
1 cup uncooked angel hair pasta

Add enough water to broth to measure 5 cups. Heat broth, carrots, celery, onion, and bouillon (dry) to boiling. Reduce heat. Simmer until carrots are done, about 15 minutes. Stir in noodles and cut up chicken. Heat to boiling; reduce heat. Simmer uncovered until noodles are done (7-10 minutes).

Fall is here!

It finally feels like fall, at least here in Ohio. Olivia pointed out today that a tree we were passing was red and another was orange. She was so amazed at the different colors of trees and I explained (or tried to, anyway) that it was fall and what that meant. Then I started thinking about all the things I was excited about for fall: pumpkin patches, hay rides, crunchy leaves, no humidity!, the beautiful colors of nature, and soup! I rarely make soup in the summer and now I am craving it. Besides my two faves, corn chowder and broccoli cheddar soup (both recipes have been posted on here already), does anyone have any new or different soup recipes they want to share? I need some new soups in my recipe box and am so excited to try them.

My contribution? It's lame, but I love the new Select Harvest soups from Campbell's. They have no preservatives in them so they are as close to organic as I am going to get without paying for organic prices, and I love the new Tomato Garden flavor. Check them out! It doesn't get any easier than canned soup!

Panna Cotta with Fresh Berries

This is another recipe that I tried from the Giada cookbook I got for Mother's Day. It is definately not healthy but trust me, it's so worth it, and it is so easy to make. The panna cotta is really creamy, sort of like a pudding but creamier, and the berries make it amazing. I definately recommend making this, especially on a special occasion because it is so fancy looking. I can't wait to make it again.

1 cup whole milk

1 tablespoon unflavored powdered gelatin

3 cups whipping cream

1/3 cup honey

1 tablespoon sugar

Pinch salt

2 cups assorted fresh berries (I used raspberries and blueberries..whatever's on sale)

Place the milk in a medium saucepan. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Place the saucepan on the stove and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes (remember to stir pretty often to the milk doesn't burn at the bottom). Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours (some people on the Food Network website suggested longer than 6 hours, maybe make this in the morning and serve for dessert).

Spoon the berries atop the panna cotta and serve.

Ice cream sandwich casserole

Okay, I just tried this and have no recipe or proper name for it. It was so good and very very easy to make. I am sad that summer is almost over because it is a great summer dessert. It is pretty easy to guess the amounts you want on it. You have to try it!

Ice Cream sandwich Casserole

Ice cream sandwiches

Whipped topping (Cool Whip)

chopped or crushed up pieces of a Heath candy bar

Place the ice cream sandwiches on the bottom of a 9x13 casserole dish

Smooth a layer of whipped topping over the ice cream sandwiches

Top the whipped topping with crushed pieces of the Heath bar

Repeat for the 2nd layer if wanted! Place in the freezer for at least 1 hour.

Broccoli Salad and Veggie Pizza

I listed these two on my blog since some friends wanted them:

http://thepoyfairs.blogspot.com/2008/09/recipe-requests.html

The broccoli salad is always a hit. Kelli made it for my son Jack's first birthday party dinner and I have made it so many times. Every time I bring it to a luncheon or BBQ it is the first thing gone and I always have people calling me for the recipe. It is from The Essential Mormon Cookbook by Julie Badger Jensen. I know Celeste and Kelli use some other recipes out of that book too. I really like it.

The veggie pizza is a recipe I've used before but forgot about it until yesterday when I had both a Labor Day BBQ and a Fantasy Football Couples' Draft party to go to and bring finger foods too. I fell in love with this recipe again and had multiple requests for the recipe. So, if you are interested in either recipe, go for it. They both require very minimal cooking (bacon for the salad and the crescent roll crust for the pizza).

Shepherd's Pie

I can't claim this recipe, since I got it from Carissa years ago. I love it! Her version has you use a slow cooker, but I like making it in a casserole dish and baking it. My kids eat it up and it's very easy.

Shepherd’s Pie

1 lb. ground beef
1 can corn
1 medium onion
1 can tomato soup
1 can french-sliced green beans
1 tsp basil
1 can tomato sauce (optional. Carissa's recipe doesn't use this)
mashed potatoes (instant or homemade)
shredded cheese

Brown hamburger. Mix together soup and sauce. Add hamburger to mixture. Add veggies. Pour into casserole dish or 9 x 13 inch pan. Top with mashed potatoes and cheese. Bake at 350° for 30 minutes.

(Variation: Carissa Poyfair: She mixes them all together and puts in a slow cooker. She covers with mashed potatoes and cheese and cooks on low for 5-6 hours.)