Momma Said for January 28, 2014 - The Parsons Advocate | The Parsons Advocate
Published On: Tue, Jan 28th, 2014

Momma Said for January 28, 2014

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Wouldn’t it be great if it would snow in color? You could get up in the morning, look out the window and see six inches of beautiful green snow. It would look like spring but you wouldn’t have to mow it. It would lift your spirits just to see that beautiful emerald yard stretch out in front of you. Momma Said, “It would be great, just remember if it did snow in color, don’t eat the yellow snow.”

The cold is just horrible and it doesn’t seem to have an end in sight. I did see that someone had taken food coloring, went out along the roadside where the giant icicles are hanging on rocks and dyed them different colors. That would be fun to do with one of the big squirt guns. Spray away and create a masterpiece.

Update on my dog, she is doing much better. I got to take her off the medicine just after the weekend. She has not had any more seizures and I hope she never has another. I thank God everyday for my friend, Dr. Michael Pritt, for being there for me and Bailey. He and wife, Robin, are a great team to have on your side. I love them both and appreciate everything they have done for me.

The snow is deep, the cold is horrible but just remember, Momma Said, “You can choose to make the most of every day, at least you didn’t wake up dead this morning.” This recipe should keep you coming back for more, so grab the blankets and the hot chocolate and enjoy this one.

 

Peanut Butter Pie

1. 5 oz. pkg. Jell-O Instant Vanilla Pudding

2. 2 cups cold milk

3. ½ cup whipping cream, whipped

4. 1 ¼ cup creamy peanut butter

5. 1 pre-baked pie shell lightly browned in oven (use a ready made, refrigerated crust or make your own) Tip: try using the Oreo Crust ready made pie shell or Chocolate Graham Cracker Crust

6. 8 oz. container Cool Whip

7. Garnish: chocolate syrup and crushed peanuts

 

Whisk together pudding mix and cold milk in bowl until creamy. Add ½ cup whipped whipping cream and peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip and place in freezer for 1 hour or until set. Remove from freezer, drizzle with chocolate syrup and crushed peanuts. Cover, chill 2 hours and serve.

 

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