Peanut Butter Cookies

This is the best peanut butter cookie recipe that I have had! My Husband loves them so much he will even make them himself! The recipe calls for quick oats, but if you take your rolled oats and put them in your blender and blend them up a bit they should work just fine! Hope you enjoy these YUMMY cookies!

2 Cups Quick-cooking Oats
2 Cups All-purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Butter, or margarine or shortening
1 Cup Peanut Butter, creamy or crunchy
1 Cup Granulated Sugar
1 Cup Brown Sugar, firmly packed
2 Each Eggs
3 Teaspoons Vanilla Extract
2 Cups Peanut Butter Chips, or chocolate chips (Optional)

1. Preheat oven to 350ºF.

2. In a small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.

3. In a large bowl, with an electric mixer on medium speed, beat butter and peanut butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended. Stir in peanut butter chips.

4. On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.

5. Bake for 13 minutes, or until golden. Remove the cookies to a wire rack and let cool completely.

6. Makes 6 dozen.

Rice Pudding!

This recipe was given to me by my Mother-in-law. She has made it several times and raves about it. It sounds really good.

Warm 1/2 gallon of milk on high in the crockpot for one hour (you can make up some powdered milk an use it if you want).
Add 1 cup of rice
1 cup of sugar
(optional - I put in once stick of cinnamon)
and continue to heat on high for 3 hours.
While this is cooking remove 4 eggs from the fridge to bring to room temperature

By this time the rice should be fully cooked and will have absorbed most of the milk

Mix together
4 well beaten room temperature eggs
1/4 cup milk
1/4 teaspoon salt
1 tablespoon vanilla extract

Stir in about 1/2 cup of the cooked rice and milk into the egg mixture to "temper it"
Then while stirring the rest of the cooked rice slowly add the egg mixture.

Keep the crockpot on high and stir until it is nice and thick.

You can eat it right away (after it cools, of course) or pour into a buttered
9x13 glass dish and cover very loosely and let cool.
Then cover and refrigerate. It can be warmed up by the dish full in the microwave.

We serve it with cinnamon sugar and your choice of
milk
cream or
whipped cream (for a special treat we did this as dessert for the missionaries)