Peanut Butter Heaven

My son and DIL are taking my 16 year old to Chicago for the weekend. It was her birthday present from them. To say she is excited would be a tremendous understatement. We will meet them in Indianapolis Sunday with Matthew and switch kids back. Lori's mom is supposed to be watching Matthew this weekend. Unfortunately her mom's father is having some health problems and she may not be able to. Fortunately, we're always available for back up. :-) We'll see how it works out. I haven't dared to tell Jacob and Julianna there's a chance we'll be watching him. If it works out though, they will be so excited.

We decided a Matthew free weekend was a good opportunity for Lori and Jason to enjoy some peanut treats. (Matthew has a severe peanut allergy, so peanut products are not kept in their house.) Lori's been craving puppy chow, so we made that, and included a few other things to keep the peanut cravings at bay for a while.

This morning, we made puppy chow, peanut butter rice krispie treats with peanut butter m&m's, and peanut butter cookies. We rounded out the feast with peanut m&m's and bread, strawberry jelly and a small jar of peanut butter. Jason said Lori's been threatening to order peanut butter and jelly sandwiches everywhere they went, she really misses them. I figured she might want to make some for breakfast some of the days. I know I would have a hard time giving up peanut butter forever, good thing he's worth it! What peanut products would you miss the most if you couldn't have them anymore?

If anyone's interested, here are the recipes...

Peanut Butter Rice Krispie Treats

1/4c. butter

10 oz. mini marshmallows

1/4 c. peanut butter

1 1/2 c. m&m's

5c. rice krispies

Melt butter and marshmallows together in microwave safe bowl, just until melted. Stir in peanut butter. Stir in Rice Krispies. Press into buttered 13x9" pan. Can be doubled use 15x10" pan.

Peanut Butter Cookies (source: The All-American Cookie Book, Nancy Baggett)

2 1/4c. flour

1/2 tsp. baking soda

scant 1/2 tsp. salt

1 c. packed light brown sugar

3/4c. sugar

3/4c. butter, slightly softened

3 tablespoons peanut oil

2 large eggs

2 1/2 tsp. vanilla

1 1/4 c. smooth or crunchy peanut butter

1/3 c. granulated sugar

Preheat oven to 350 degrees.

In a large bowl, stir together flour, baking soda and salt. Set aside.
In another large bowl, with an electric mixer on medium speed, beat together the brown sugar, sugar, butter and oil until light and fluffy. Add the eggs and vanilla and beat until evenly incorporated. Beat in the peanut butter. Gradually beat or stir in the flour mixture until evenly incorporated. Refrigerate the dough for at least for 15 minutes, or until firmed up slightly.

Shape portions of the dough into generous golf-sized balls with lightly greased hands. Roll in granulated sugar. Place on parchment paper lined cookie sheet. Lightly press down each ball horizontally, then vertically until the ball is apx. 1/2" thick.

Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 12 minutes, or until tinged with brown at the edges and just beginning to firm up in the centers; be careful not to overbake. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 3 to 4 minutes. Transfer cookies to wire racks; let cool completely.

Store in airtight container.

Puppy Chow

9 cup Chex or Crispix

1 cup chocolate chips

1/2 cup peanut butter

1/4 cup butter

1 teaspoon vanilla

1 1/2 cup powdered sugar

Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.
Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.
Spread mixture evenly on wax paper and allow to cool.