Peanut Butter Brownie Trifle

1Cor.1:17-18
17 For Christ did not send me to baptize but to preach the gospel, and not with words of eloquent wisdom, lest the cross of Christ be emptied of its power.
18 For the word of the cross is folly to those who are perishing, but to us who are being saved it is the power of God.
                                                                                                              


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 over bake). 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).

Cannoli Cake

                                                                                                                         

Matt.24:14 And this gospel of the kingdom will be proclaimed throughout the whole world as a testimony to all nations, and then the end will come.

1 pkg. French vanilla cake mix

FILLING

1 carton (16oz.) ricotta cheese

1/2 c confectioner's sugar

2 t ground cinnamon

1 t almond liqueur

1 t rum

1 t vanilla extract

2 oz. semisweet chocolate, finely chopped

FROSTING

2 cartons (8 oz. each) mascarpone cheese

3/4 c confectioners’ sugar

1/4 c whole milk

2 t almond extract

1 t vanilla extract

1 c sliced almonds

2 T miniature semisweet chocolate chips

Prepare and bake cake mix according to package directions, using two greased and floured 9 inch round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, combine the ricotta cheese, confectioners’ sugar, cinnamon and extracts or liqueurs; stir in finely chopped chocolate. In another bowl, beat the mascarpone cheese, confectioners’ sugar, milk and extracts until smooth; cover and refrigerate filling and frosting until frosting reaches spreading consistency.

Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top to within one inch of edges, then frost sides and top edge of cake with 2 cups of frosting. Press almonds into sides of cake; pipe remaining frosting around edges, sprinkle chocolate chips over top. Refrigerate until serving.

Korean Beef

Luke 19:10 For the Son of Man came to seek and to save the lost."
                                                                                                                          

2 tablespoons olive oil

2 boneless beef ribeye, thin sliced

1 head garlic, head crushed

1 large onion, sliced

2 tablespoons ginger

1/2 cup soy sauce

1 tablespoon sugar

1 tablespoon red wine

1 teaspoon sesame oil

1 tablespoon chili sauce

3 1/2 cups hot water

2 tablespoons sesame seeds, toasted

1 leek, chopped or cut longwise in strips

Heat large pan. Sauté onion and garlic in oil.

Dump in the beef and stir fry till beef changes color.

In a large bowl, mix soy, sugar, wine, sesame oil, chili sauce and hot water.

Mix till well blended.

Pour on beef.

Let simmer on low for 15 minutes.

Add in toasted sesame seeds and chopped leeks last 10 minutes of cooking.

Serve over rice.

Beef Ragu

                                                                                                                                                                                                                                                                 

2 Thess. 2:13 But we ought always to give thanks to God for you, brothers beloved by the Lord, because God chose you as the firstfruits to be saved, through sanctification by the Spirit and belief in the truth.

1 1/2 ounces pancetta

¼ c extra-virgin olive oil

2 pounds boneless beef short ribs

Salt and pepper

2 large Spanish onions, thinly sliced

3 medium carrots, coarsely chopped

2 ribs celery, coarsely chopped

1/2 jar of sundried tomatoes, chopped

½ c spicy v-8

1/2 t salt

1 1/4 cups dry white wine

Chop the pancetta. In a large, heavy-bottomed pot, heat the olive oil and add pancetta. Cook over medium heat to soften but not color. Add the beef and brown well on all sides so that a deep brown crust is formed. Remove the beef and set aside.

To the same pan, add the onions, carrots, and celery and cook 1 to 2 minutes, to soften but not brown. Add the tomatoes, 1/2 teaspoon salt, and wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Return the beef to the pot, cover the pot tightly and cook over low heat for 2 1/2 hours or until the meat is fork-tender. Remove the meat from the pan and allow to rest 15 minutes before serving.

Tomato Tomatillo Salsa

                                                                                                                   

2Cor.5:7 for we walk by faith, not by sight.

6 tomatillos, husks removed

3 plum tomatoes

1 shallot, peeled

1 clove garlic, peeled

1 jalapeno, sliced

½ of a lime, juiced

1t red wine vinegar

fresh cilantro

Sea salt and pepper, to taste

Quarter the tomatillos, tomatoes and shallow and add to food processor. Add the garlic, lime juice, cilantro, sea salt and pepper. Pulse to desired consistency. Transfer the salsa to an airtight container and chill until ready to serve.