We have been snowed in since Monday night with wind chill in the minus teens for days. On Monday it started with a few hours of rain then turned to freezing ice, then sleet, then snow...by Tuesday morning all schools and a lot of business' were closed due to over two inches of ice and 4-6 inches of snow, something West Texas is not use to. The kids played in the snow on day one and I baked peanut butter cookies and added chocolate chips and peanut butter chips. Basic recipe
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, room temperature
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.
3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
Makes about 2 dozen cookies.
For chewier cookies, bake at 300°F for 15 minutes.
The dogs even enjoyed playing outside but loved curling up inside to keep warm and Roxie, our rescued Spitz, lays in the oddest of places. Last night I walked into the family room to fi
nd her on the back of the love seat behind my Husband's head....she's a silly lovable dog that brightens any day.
Today the kids did not even think about going out and the dogs only go just for business purposes. After dinner, I decided to give the kids something special and my Ri
ce crispy treats. A while back Seddy on her blog had made some and I had had them on my mind but I must admit I do a bit different. The last time I went to Wal-Mart I found A French vanilla flavored marshmallows and I made them with cocoa crispies instead of the plain and I made a batch of peanut butter and cocoa rice crispies. Yum-Yum!
Here are the recipes
Peanut Butter Rice Crispies
- 3 tablespoons butter or margarine
- 1 package (10 oz., about 40) regular marshmallows- OR -
- 4 cups miniature marshmallows
- 1/2 cup peanut butter
- 6 cups cocoa crispies
2. Add cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
For the plain use the same recipe but exclude the peanut butter.