**HAPPY 2011**

Daniel and I had a very enjoyable end to 2010. Here in Richmond it was a beautiful day with temps in the high 50's...it felt like summer compared to the coooold winteer we've been having! As you know, I am training for a half-marathon in March. I FINALLY got to run outside for the first time since earlier this fall and had a GREAT run. I ran 6.3 miles, but could have run even longer. It was an awesome run...I love when that happens! Hello runners high! Daniel spent some time in our yard planting some shrubs that we've been wanting to plant for a while. It looks great...he has such a green thumb...I am so thankful for this!

Last night we enjoyed a quiet, yet fun evening in. I made bourbon salmon (thanks to the Fresh Market!), olive/oil and garlic roasted broccoli, twice baked potatoes, rolls, we sipped on wine and champagne! Twas delish! This morning when we woke up to greet 2011, we made homemade waffles...one of our favorite breakfasts to eat together. I have a feeling that it's going to be a great 2011...

For the roasted broccoli, I had a garlic infused olive oil on hand, so I lightly coated chopped up fresh broccoli with this, then roasted it in the oven at 400 for about 30 minutes. Yum! For the twice baked potates, I baked the potatoes at 400 for about 1 and a half hours, then cut a oval hole in the top of the potato, took out the insides and mixed them in a separate bowl with low fat sour cream, chives, a little salt and pepper and low-fat cheddar cheese. Once this was all mixed other, you place it back in the potato and put into the oven to get warm...about another 20 minutes. Our dinner was perfect! Of course, I had to make dessert. I found this Peanut Butter Cup Trifle and knew I had to make it! It was sooo good...I can't wait to eat more tonight :)

Peanut Butter Cup Trifle

1 (9x13) pan of baked brownies, cut into 1 inch pieces
1 (5.1 ounce) package instant vanilla pudding (I used fat-free, sugar-free pudding)
3 cups milk (I used skim milk)
½ cup creamy peanut butter
2 tsp vanilla
1 (8 ounce) container thawed Cool Whip, divided (I used low-fat)
20 peanut butter cups, crumbled
6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip or homemade whipped cream.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least four hours until serving.