Thursday, February 3, 2011

Snow Day Foods!

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 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

Peanut Butter Cookies 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
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
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.

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