Yesterday was really fun. The girls had a blast. Charlie munched some pancakes. One of the head mothers of the PTA group gave Atley a big plate of sausage links to bring home. He was so excited! The girls were excited to take in the pilgrim hat cookies we made Monday night to share with their classes.
Today, we're going to Mcdonald's with my grandparents. Thank goodness work is slow holiday weeks. (Even though it sucks because this work week will be on my last check we get before Christmas because my checks are held.) :0(
Here is the recipe for the Peanut Butter Brownie Cookies I made the other night: (even one of the little boys in Melodie's class asked for the recipe!)
Peanut Butter Brownie Cookies
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 1/4 cup butter or margarine, melted
• 4 ounces cream cheese, softened
• 1 large egg
• 1 cup powdered sugar
• 1 cup Jif® Creamy Peanut Butter
• 1/2 can Pillsbury® Chocolate Fudge Frosting
1. HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
2. DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4. BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
High Altitude (above 3500 ft.):
1. FLATTEN cookies slightly before baking. Bake at 350° F for 11 to 15 minutes.
Yield: 24 cookies