I started my blog quite awhile ago and then completely forgot about it. I figure now is as good a time as any to pick it back up so, bare with me as I get it updated! Nick and I are going to take the boys to the corn maze tomorrow with some of their cousins so, today I made some treats for us to have when we get back. The recipes will follow for home made rootbeer and PB&J sandwich cookies- Stryker loves these!!
HOMEMADE ROOTBEER
5 gallons water
5 lbs white sugar
1 (2-ounce) bottle rootbeer concentrate
5 lbs dry ice
PLACE 4 GALLONS OF THE COLD WATER IN A LARGE CONTAINER. ADD SUGAR AND STIR UNTIL DISSOLVED. POUR IN ROOTBEER EXTRACT AND MX. ADD THE DRY ICE AND PUT THE LID ON LOOSELY SO THE GASES CAN ESCAPE. LET IT BREW FOR ABOUT 15 MINUTES. ADD THE LAST GALLON OF WATER AND BREW FOR ANOTHER 15 MINUTES. THIS MAKES A TON OF ROOTBEER I USUALLY HALF THE RECIPE AND I STILL ALWAYS HAVE MORE THAN ENOUGH TO GO AROUND FOR A GROUP OF 9 OR 10!
PB&J SANDWICH COOKIES
1 pouch (1 lb 1.5 oz) betty crocker peanut butter cookie mix
vegetable oil and egg as called for on cookie pouch
1/3 c. vanilla frosting
2 TBSP peanut butter
1/3 c. jam or preserves flavor of your choice
HEAT OVEN TO 375 DEGREES, MAKE COOKIES AS DIRECTD ON POUCH, COOL COMPLETELY.
IN A SMALL BOWL STIR FROSTING AND PEANUT BUTTER UNTIL SMOOTH.
FOR EACH SANDWICH COOKIE, SPREAD GENEROUS TEASPOON FROSTING MIX ON BOTTOM OF 1 COOKIE; SPREAD A LITTLE BIT OF JELLY OVER PEANUT BUTTER MIXTURE. TOP WITH ANOTHER COOKIE, BOTTOM SIDE DOWN.
THESE COOKIES ARE SO EASY AND REALLY GOOD
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