Rainbow Cake

I made this cake last year for my 8 year old's birthday. He loved it, and it was really easy to make. This is where I found the recipe and instructions.

Basically, all you do is mix together 2 white cake mixes according to the package directions. Divide up the batter evenly into 6 bowls. Use gel food coloring to color each bowl a color of the rainbow. Use tin foil 8 inch cake pans and put the batter into each pan. Then bake for about 8-9 minutes. You can bake 3 at a time. Then stake and frost when cooled!

Peanut Butter Fudge Brownie Trifle

I made this for dessert on Valentines Day. It was delicious!

Peanut Butter Fudge Brownie Trifle--original recipe source

1 batch of your favorite brownies, boxed or from scratch, cooled and cut into cubes
1 large box (5-ounce) of instant chocolate pudding, prepared and chilled
1 bag of peanut butter cups, chopped
2 cups heavy cream
3-4 tablespoons granulated sugar, depending on your desired level of sweetness
1 cup of creamy peanut butter
1 cup of powdered sugar
2 tablespoons milk
8 ounces of whipped cream cheese, at room temperature

In the bowl of an electric mixer (or using a hand mixer), beat heavy cream and sugar on medium-high speed until stiff peaks form. Transfer the whipped cream to an separate bowl and stick in the fridge until ready to use. I did not even clean the bowl of my electric mixer and just began mixing the peanut butter mixture.

Add the peanut butter and cream cheese to the bowl and beat at medium speed, scraping down the sides a few times until mixture is creamy. Add in powdered sugar and mix until combined, then mix in 2 tablespoons of milk. Remove the whipped cream from the fridge and add 1 cup of it to the peanut butter, folding it in until the mixture turns lighter in color and is mostly combined.

Grab your trifle dish and begin to layer your ingredients however you’d like. I did a layer of brownies, then peanut butter, then a handful of chopped peanut butter cups, chocolate pudding, whipped cream, and so on. I repeated it until I got to the top, then piped the remaining whipped cream on top and sprinkled the candy on. You really can’t go wrong with layering – just use a long spoon to serve!

Tropical Smoothie

We just got our Bountiful Basket for the week and we made a delicious smoothie! It reminded us of our trip to Cancun. I used the leftover pineapple juice from the tidbit cans that I had frozen. All the fruit was fresh, but I'm sure frozen could be substituted for them, too.

1 banana
2 small mangos
1 orange (ours was a pink cara cara orange)
1/4 cup plain yogurt
1 cup frozen pineapple juice
1/4 container frozen OJ concentrate
1 cup milk (more or less for consistency)
sugar in desired (we used 1 tsp)

Load ingrdients in the your blender placing frozen items at the top. Blend well, taste test to see if and sugar is needed. Enjoy!

*makes about 5-6 cups