By Teri Cayton
The Parsons Advocate
I don’t understand why people have to be so wicked, shooting up electrical power plants, leaving thousands of people without power or heat and calling in active shooters at schools when it is not happening. The police and first responders are stretched thin enough, they don’t need this extra stress. Parents not sure if their children are in danger or even worse dead.
I remember the worst thing we had to worry about in school was if the bus was going to run on time. These kinds of threats were unheard of when I was a kid. And God forbid, if a kid did do something like that, they would have prayed to go to jail instead of facing their mother. Momma Said, “The punishment fit the crime.” Sometimes mom would know what we were doing before we did it. It must be a mother thing.
And boy was that punishment something NOT to look forward to. The phrase “Spare the rod and spoil the child” was not in mom’s vocabulary. If we did something wrong, we got punished for it and there was no such thing as a “Time Out”. There was no standing in a corner or going to our room, it was a butt heatin’ whoopin’.
I didn’t get many but boy when I did it was something to remember. Don’t think it affected me adversely and I do believe I am a better person for it because I do know the difference between right and wrong. My mom set my head firmly on my shoulders and pointed me in the right direction to become a worthy human being and I thank her for it every day.
One of my readers asked for a recipe for peanut butter pie and I hope this one meets your requirements. Enjoy!
Chocolate Peanut Butter Pie
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed
- For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they’re fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
- For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
- Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving. You can also add some extra whipped topping on top with mini Reese cups.
This is ultra, ultra-rich. Cut small slivers-your guests will thank you!