You know you are a firefighter when....

 

 

 

 

You know you're a firefighter when...

 

 

 

if the smell of a fire excites you more than sex does.

 

if you have more pagers than than money in your wallet.

 

you have ever walked 3 miles into the woods in 100 degree heat in full turnout gear and a 5 gal or more water can strapped on your back just to put out a fire

 

If you have ever dried your gloves on the trucks exhaust

 

 if your idea of a water fight includes a 100ft. tower with dual monitors, and several shots of 2.5 inch lines

 

 all your friends give you t-shirts from their departments for your birthday, Christmas, anniversary, etc.

you carry a ton of specially modified tools in your pocket.

you have ever had a heated debate over the color of firetrucks.

you are caught on the back of a truck with your girlfriend in the middle of something and the page goes out for a call. (or online with your girlfriend in the middle of something hot..when the alarm goes off)

you take great joy in smashing the windows of a car parked in a fire zone or in front of a hydrant.

you've been called a nozzle hog.

if someone starts reciting movie lines from "Backdraft" at a fire.

your kids are afraid to get into water fights with you.

you have ever juggled hot coals with your gloves.

you have ever taken 10 or more showers in 1 day.

you have ever said, "she's hot tonight" and not been talking about a girl.

you double your weight every time you go on a job a building.

you carry enough in your pockets to give the Swiss army knives competition.

you carry enough in your car to extinguish a minor blaze.

when you take all of your improtant stuff (like wallets and pagers) out of your pockets before going to a training involving a portable tank.

you can blame the 10 lbs that you've gained on the food cooked at the station.

you talk about alcohol foams and you are not refering to the head of your beer.

you've ever felt like a ghost-buster while operating a water-vac

if you wash your Fire Truck more than your personal vehicle.

your work gear makes you sound like Darth Vader.

ou run towards a dangerous situation instead of away

All the shirts you own say you are a firefighter

if you ever said that real fire trucks/engines are RED DAMMIT!!!!

 

Your idea of a good time involves soaking the new probies.

 

You have ever smoked and there wasn't a cigarette in sight.

 

You eat till you're sleep, then sleep till you eat.

 

if assembling a mile and a half of hose to catch fire in running up hill is a good day.

 

the term "Hard Suction" doesn't make you chuckle

 

You have more toy fire trucks than your kids.

 

If "humping hose" doesn't excite you.

 

If you are running in the opposite direction of everyone else

 

climbing the corporate ladder" has nothing to do with career advancement.

 

You have ever dressed from head to foot in rubber and it was not a sexual experience.

 

 

Help I'm steppin' into the twilight zone! Land of Kidney Stones!!



Love is missing someone whenever you’re apart, but somehow feeling warm inside because you’re close in heart.

Hello, my little blogees,
    Today is Wednesday Sept 5.  I would like to share a very strange occurance with you...
Last Sunday, after being in severe pain, I (June of June and Doug fame) ended up in our local hospital emergency room. After a CT scan and other body fluid testing..I was found to have kidney stones..granted a common problem and in itself not blog worthy.  I was admitted to the hospital due to a severe infection in the same kidney on antibiotics  and here I still sit...not blog worthy of itself.  Okay, here is where the twilight zone theme music comes in...Doug (of June and Doug fame) was on his way to work on Tuesday,  to keep Canada safe...firefighting hero he is...and as he was driving, he was stricken with intense pain and barely managed to make it to work.  When he did get there he was sent by ambulance to hospital.  After testing, he was found to have kidney stones...we share so much, it's true...but kidney stones????  Everybody say....ooooooo weird; ooooo spooky!
Well, it's what I was thinking!!  What are the chances??  Now, whe he has a toothache and my gums hurt..or when he has a cold and I get a cough..I agree that may be sympathy pains... but kidney stones???  So, please send us both your good wishes for a speedy recovery and healing white light!  And since I am so committed to expanding not just your waistline, but also your mind...I will share.

What is a kidney stone?

A kidney stone is a solid piece of material that forms in a kidney out of substances in the urine.  A stone may stay in the kidney or break loose and travel down the urinary tract. A small stone may pass all the way out of the body without causing too much pain.  A larger stone may get stuck in a ureter, the bladder, or the urethra. A problem stone can block the flow of urine and cause great pain.

Are all kidney stones alike?

No. Doctors have found four major types of kidney stones.

• The most common type of stone contains calcium. Calcium is a normal part of a healthy diet. Calcium that is not used by the bones and muscles goes to the kidneys. In most people, the kidneys flush out the extra calcium with the rest of the urine. People who have calcium stones keep the calcium in their kidneys. The calcium that stays behind joins with other waste products to form a stone. The most common combination is called calcium oxalate.
• A struvite stone may form after an infection in the urinary system. These stones contain the mineral magnesium and the waste product ammonia.
• A uric acid stone may form when the urine contains too much acid. If you tend to form uric acid stones, you may need to cut back on the amount of meat you eat.
• Cystine stones are rare. Cystine is one of the building blocks that make up muscles, nerves, and other parts of the body. Cystine can build up in the urine to form a stone. The disease that causes cystine stones runs in families.

June and her kidneys

 

 

 

 

When should I call a doctor?

 

If you have a kidney stone, you may already know how painful it can be. Most kidney stones pass out of the body without help from a doctor. But sometimes a stone will not pass. It may even get larger. Your doctor can help.

You should call a doctor if you have any of the following signs:

• extreme pain in your back or side that will not go away
• blood in your urine
• fever and chills
• vomiting
• urine that smells bad or looks cloudy
• a burning feeling when you urinate

 

 

Questions to Ask the Doctor

• What kind of kidney stone do I have?
• How much fluid should I drink every day?
• How much protein and what type of protein should I eat every day?
• Am I getting enough calcium in my diet?
• Can you recommend a dietitian who specializes in kidney stone prevention or renal nutrition?
• Do I need to take medication to prevent kidney stones?

 

 

 

 

What can I do to avoid more stones?

Drink more water. Try to drink 12 full glasses of water a day. Drinking lots of water helps to flush away the substances that form stones in the kidneys.
You can also drink ginger ale, lemon-lime sodas, and fruit juices. But water is best. Limit your coffee, tea, and cola to 1 or 2 cups a day because the caffeine may cause you to lose fluid too quickly.
Your doctor may ask you to eat more of some foods and to cut back on other foods. For example, if you have a uric acid stone, your doctor may ask you to eat less meat, because meat breaks down to make uric acid
If you are prone to forming calcium oxalate stones, you may need to limit foods that are high in oxalate. These foods include rhubarb, beets, spinach, and chocolate.

Points to Remember

• Most stones will pass out of the body without a doctor's help.
• See your doctor if you have severe pain in your back or side that will not go away.
• See your doctor if you have blood in your urine-urine will appear pink.
• When you pass a stone, try to catch it in a strainer to show your doctor.
• Drink lots of water to prevent more kidney stones from forming.

 

 

wonder what he sees in there???

Something good???

 

 

 

AND NOW PREVENTION

(yes, I know locking the barn door after the cow has escaped..but to keep you from getting any..and us from getting more...)

 

 



 

How much fluid should a person drink to prevent stone formation?

The amount of fluid a person needs to drink depends on the weather and the person's activity level. People who have had a kidney stone should drink enough water and other fluids to produce at least 2 quarts of urine a day. Some doctors have their patients collect urine for 24 hours so the volume can be measured. The doctor can then advise the patient about increasing fluid intake, if necessary. People who work or exercise in hot weather need more fluid to replace the fluid they lose through sweat. Drinking enough water helps keep urine diluted and flushes away materials that might form stones and is the most important thing a person can do to prevent kidney stones.
A person at risk for cystine stones should drink enough water each day to dilute the concentration of cystine that escapes into the urine, which may be difficult. More than a gallon of water may be needed every 24 hours.

What fluids should be avoided?

Grapefruit juice and dark colas have been found to increase the risk of stone formation and should be avoided by people who are prone to calcium oxalate stone formation. Although cranberry juice is often promoted as useful for preventing urinary tract infections, it contains oxalate and may be harmful to stone formers.

How does salt in the diet affect kidney stone formation?

Salt is made up of sodium and chloride. The sodium in salt, when excreted by the kidneys, causes more calcium to be excreted into the urine. High concentrations of calcium in the urine combine with oxalate and phosphorus to form stones. Reducing salt intake is preferred to reducing calcium intake.
The U.S. recommended daily allowance (RDA) of sodium is 2,400 milligrams (mg), but Americans' intake averages 3,300 mg, according to the National Heart, Lung, and Blood Institute. The risk of kidney stones increases with increased daily sodium consumption. Limiting salt to the U.S. RDA goal of 2,400 mg is an important step for people who form calcium oxalate or calcium phosphate stones. People taking medications-such as hydrochlorothiazide, chlorthalidone, or indapamide-to prevent stones still need to limit salt intake.

How can a person limit sodium intake?

Learning the sodium content of foods can help people control their sodium intake. Food labels provide information about sodium and other nutrients. Keeping a sodium diary can help a person limit sodium intake to 2,400 mg. When eating out, people should ask about the sodium content of foods they order.
Some foods have such large amounts of sodium that a single serving provides a major portion of the daily allowance. Foods that contain high levels of sodium include

• hot dogs
• canned soups and vegetables
• processed frozen foods
• luncheon meats
• fast food

People who are trying to limit their sodium intake should check labels for ingredients and hidden sodium, such as

• monosodium glutamate (MSG)
• sodium bicarbonate, the chemical name for baking soda
• baking powder, which contains sodium bicarbonate and other chemicals
• disodium phosphate
• sodium alginate
• sodium nitrate or nitrite

How does animal protein in the diet affect kidney stone formation?

Meats and other animal proteins-such as eggs and fish-contain purines, which break down into uric acid in the urine. Foods that are especially rich in purines include organ meats, such as liver. People who form uric acid stones should limit their meat consumption to 6 ounces each day.
Nondairy animal proteins may also increase the risk of calcium stones by increasing the excretion of calcium and reducing the excretion of citrate into the urine. Citrate prevents kidney stones, but the acid in animal protein reduces the citrate in urine.

Points to Remember

• Diet is one of several factors that can promote or inhibit kidney stone formation.
• Different kinds of kidney stones require different prevention diets.
• Drinking water and other fluids is the most important thing a person can do to prevent kidney stones.
• People who have had a kidney stone should drink enough water and other fluids to make at least 2 quarts of urine each day.
• Diets high in salt, or sodium, can increase the excretion of calcium into the urine and thus increase the risk of calcium containing kidney stones. Reducing salt intake is preferred to reducing calcium intake.
• Foods rich in animal proteins-such as meat, eggs, and fish-contain purines and can increase the risk of uric acid stones and calcium stones.
• Calcium from food can help prevent kidney stone formation and help maintain bone density.
• Avoiding foods rich in oxalates, such as spinach and rhubarb, may help prevent calcium oxalate stones.
• After a doctor has completed an evaluation and determined the causes of a person’s stones, a dietitian can help a person plan meals that lower the risk of forming stones.

 

Cake Pops and Brownie Pops...Cutting Edge but Delicious

Cake Pops

  The first time I saw a cake pop ...I was confused.  After all cake is fine and if you want individual portions of cake..voila!! cupcakes.. But then I got it..like pet rocks (just more edible)..we have cake pops... a fad albiet delicious whose time is NOW... Part of my job is to keep you hip!  Trendy desserts how are the rest of us, who don't wear Italian shoes, show our elan!!

I don't know what they're talking about
I'm making my own decisions
This thing that I found ain't gonna bring me down
I'm like a junkie without an addiction

 

CAKE POP

 

All my life I've been over the top
I don't know what I'm doing all I know is I don't wanna stop
All fired up, I'm gonna go 'til I drop
You're either in or in the way, don't make me I don't wanna stop

 

CAKE POP

 

 

                                  NOT THAT KIND OF CAKE POP....THIS KIND

Cake Pops Recipe

1 (18-ounce) box cake mix of choice, baked in a 13x9-inch pan, cooled and halved (freeze other half for next time)

1/2 cup creamy frosting of choice

1 (14-ounce) bag White Candy Melt

18 lollipop sticks

Candy Colors

Colored sugars, pearls and other decorations

Preparation:

1. In a large bowl, crumble half of a 13x9-inch cake with the hands (use gloves if you can't stand mess) until no large chunks remain. Add icing and mix with fingers until well combined. Using a cookie scoop, portion into 18 balls. Roll between the hands until round and smooth. Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour.
2. Melt Candy Melts according to package directions. Dip lollipop stick ends into melted candy and insert into cake pops. Place back on parchment-lined tray and freeze for 1 hour to set the stick in the pop.
3. Add candy color to small amounts of melted chocolate and, working with one pop at a time (leave the rest in the freezer), dip in melted chocolate until completely covered. Shake off excess. Immediately roll in sugars or place decorations on. If chocolate dries too fast, you can use royal icing to apply decorations. Stick in a thick piece of styrofoam to dry completely. Proceed with remainder of pops.
4. If desired, place pops in a Cake Pops Gift Box or wrap in lollipop papers and tie with a pretty ribbon.

                       SOME AWESOME IDEAS..Just goes to prove however,
                      some people have far too much time on their hands
                                         and no reliable internet
                                                                                                                                         

 

 

 

 

 

 

 

 

 

another take on the same cool pops

 

Ingredients:

• 1 box (about 18 ounces) Favorite cake mix
• 1 box (3.4 ounces) instant pudding and pie filling mix
• 4 eggs
• 1 cup water
• 1/3 cup vegetable oil
• 1/2 cup Ready-To-Use White Frosting/Icing
• 1 bag (14 ounces) Candy Melts®
• lollipop sticks

 

 

Instructions:

Step 1

Preheat oven to 350°F. Spray one 13 x 9 x 2 in. sheet pan or two 8 in. or 9 in. round pans with vegetable pan spray.

Step 2

In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 minutes. Pour into prepared pan.

Step 3

Bake 30-35 minutes for round pans; 35-40 minutes for sheet pan, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling grid and cool completely. Divide cake in half; freeze one half for future use.

Step 4

In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined. Form mixture into cake balls. Chill in refrigerator at least 2 hours. Melt Candy Melts according to package directions. Dip sticks into melted Candy Melts and insert into cake balls; let set. Wait until candy is completely firm before dipping the pops completely in melted Candy Melts.

Step 5

Makes 48 - 1 tablespoon sized cake ball pops (each about 1-1/4 in. diameter)
Makes 24 - 2 tablespoon sized cake ball pops (each about 1-1/2 in. diameter)
Makes 16 - 3 tablespoon sized cake ball pops (each about 1-3/4 in. diameter)

NOTE:If your balls fall off the toothpick into the chocolate they are not frozen enough. 9) Place in refrigerator to set.(gentlemen....words to live by)

Here’s some of the variations: Variations/flavors:

• White cake mix and mint chocolate chip icing – Dipped in chocolate confectioners coating.
• French vanilla cake with white chocolate almond icing. – Dipped in chocolate confectioners coating.
• Red velvet with cream cheese icing and vanilla confectioners coating.
• Red velvet with cream cheese icing dipped into milk chocolate coating.
• Chocolate cake, milk chocolate icing, dipped into chocolate bark.
• Lemon cake with lemon frosting and dip them in white chocolate.
• Lemon cake mixed in white chocolate chips and lemon frosting, dipped in white chocolate.
• Spice cake with cream cheese frosting and coated them with white chocolate coating.
• Cherry chip cake mix and cream cheese frosting dipped in white chocolate.
• Fudge cake, mixed in peppermint chips and fudge frosting. Dip in dark chocolate.
• Chocolate fudge cake mix and coconut pecan frosting dipped into chocolate.
• Chocolate cake, butter cream icing, and dark chocolate coating.
• Chocolate cake/chocolate icing and dipped into raspberry/chocolate chips are melted with a bit of oil.
• German chocolate cake mix with coconut pecan frosting & dipped in melted semi sweet chocolate chips.
• Strawberry with vanilla frosting, dipped in chocolate.
• Carrot cake with cream cheese frost

Brownie Pops

Brownie Pops are fun, playful candies that combine two favorite tastes into one great candy. Brownies and chocolate frosting are mixed and formed into balls that are placed on sticks and dipped in chocolate. These “pops” taste like decadent fudgy brownies and make perfect party food or favors.

Ingredients:

• 1 pan (13x9) brownies, baked and cooled
• 1/2 cup chocolate frosting
• 1 lb chocolate-flavored candy coating
• 40-50 lollipop sticks
• Decorative toppings (sprinkles, nuts, coconut, etc)

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil or waxed paper.
2. Place the brownies in a large bowl, and crumble them roughly with your hands. Add the chocolate frosting, and begin to mix it with your hands into the brownies, working until the brownies are crumbs and the mixture is evenly moistened. You want the brownie mixture to easily hold together when you press it into a ball, but still retain a little texture. My personal preference is to have some “crumb” left to the brownie, so that it is not just a gooey frosting ball. Of course, tastes vary, so add more frosting if you want a fudgier pop.
3. Using a cookie scoop or teaspoon, form the mixture into small balls and roll them between your hands to get them round. Place them on the prepared baking sheet and freeze until firm, at least 2 hours.
4. After the pops have been frozen, remove them from the freezer. Melt the chocolate candy coating in the microwave and stir until completely smooth.
5. Use a skewer to poke a hole in the bottom of each brownie ball. Dip the end of a lollipop stick into the melted coating, then stick this end into the hole made by the skewer, to help hold the stick in place.
6. To prevent cracks from forming in the chocolate coating, you want to dip the brownie pops when they have lost some of their coldness from the freezer, but do not allow them to get so warm that they fall off the lollipop stick when being dipped. I’ve found that a moderately cool temperature is best. Dip the pops one at a time in the coating, holding the dipped pop over the bowl and allowing excess coating to drip back in the bowl.
7. While the coating is still tacky but no longer dripping, sprinkle the desired toppings (nuts, coconut, sprinkles, etc) on the brownie pop before setting it on a baking sheet to finish setting. Alternately, you can stick the pops upright in Styrofoam to allow them to finish drying.
8. Brownie Pops can be served immediately, or they will keep in an airtight container in the refrigerator for up to one week. The chocolate coating will get softer as time progresses. Allow to come to room temperature for best taste and texture when serving.

 

Back to School..Lunch Ladies Specials..Sweet Tooth

What are packed lunches without desserts???

Horrible and boring???
Most definitely
And I promised you, my little foodies... we would not lead you astray..

Lo’s Lunch Lady Lawdhammercy Butter Cookies


 

I could eat these bad boys all day. That’s not exactly a good idea, though. Maybe every other day. Recipe after the jump.

 

 

 

 

Ingredients:
2-1/3 cups all-purpose flour
2½ sticks of butter, softened (use the real thing; go hard or go home)
1 cup sugar
1½ tsps vanilla
Directions:
Preheat oven to 350° F.
Beat butter and sugar together in mixing bowl until light and fluffy. Add vanilla and blend into butter and sugar. Gradually add flour until mixture is smooth.
Drop by rounded teaspoons onto ungreased cookie sheets.
Bake until cookies are a light golden brown, about ten minutes or so. Remove from oven and let cool for a couple of minutes, just until set, then knock yourself out!!!
Makes about 2 dozen cookies.

Bloomfield School Chocolate Oatmeal Cookies

2 cups granulated
1/2 cup cocoa
1 stick of margarine, melted
1/2 cup milk
1 cup peanut butter
2 cups oatmeal

On burner, cream sugar, cocoa, milk and butter together; let boil hard 3 to 4 minutes. Remove from stove; blend in peanut butter and oatmeal to the mixture. (Slowly add oatmeal; don't allow mixture to get too dry.) Form into desired size by dropping with a spoon onto buttered cookie sheet; let cool.

Makes a large cookie sheetfull

Apple Valley Schools' Wacky Cake or 3-Hole Cake

Posted by Gayle at recipegoldmine.com 11/18/2001 9:26 pm

Source: highdesert.com - from Cheryl Robillard, food service manager at Mojave Mesa Elementary School

“This is the recipe that is served at the Apple Valley School District.”

10 1/2 pounds all-purpose flour
4 cups cocoa
10 1/2 pounds granulated sugar
1/2 cup baking soda
1/2 cup salt
1 1/2 cups vinegar
1 quart plus 3 cups oil
1/4 cup vanilla extract
1 gallon plus 1 quart water

     Mix all dry ingredients together. Make three holes in dry ingredients. Pour vinegar into one hole, oil into second hole and pour water and vanilla extract into third hole.

Mix on #1 speed until well blended, about 3 minutes. When blended, increase speed to #2 for 2 minutes. Measure approximately 12 pounds per pan. Bake at 325 to 350 degrees F for 20 to 25 minutes.

 

Glazed Peanut Butter Bars

3/4 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons water
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking oats
3/4 teaspoon baking soda
1/2 teaspoons salt

Glaze:
1 1/2 cups milk chocolate chips
1/2 cup butterscotch chips
1/2 cups creamy peanut butter

Heat oven to 325 degrees F. Grease a 15 x 10 x 1-inch baking pan.

In a large mixing bowl, cream butter, peanut butter, sugars and water. Beat in eggs and vanilla extract.

Combine flour, oats, soda and salt in a separate bowl. Gradually add to creamed mixture. Spread into prepared pan and bake 18 to 22 minutes or until lightly browned.

In a microwave-safe bowl, melt chips and peanut butter. Pour over warm bars and spread evenly. Cool completely on a wire rack before cutting.

Makes 4 dozen.

Peanut Butter Fingers

Crust:
1 1/2 sticks butter
1/2 cup sugar
1 heaping cup brown sugar
1 egg
2/3 cup peanut butter
3/4 teaspoon baking
 1/3 teaspoon salt
1/2 tablespoon vanilla extract
1 1/2 cups flour
2 cups quick oats

Mix butter, sugars, egg, peanut butter, baking soda, salt and vanilla extract. Add flour and oats and mix well. Spread on large greased cookie sheet (or use a half sheet cake pan, like they use in the schools).

Bake at 325 degrees F for 10 minutes.

Meanwhile, whip 2/3 cup peanut butter. When crust is done baking, spread whipped peanut butter over crust.

COOL LUNCHBOX

When I was a kid, I loved Davy Crockett and Daniel Boone...and I always wanted to be a cowBOY.. not some whimpy side kick cowgirl... and I would have sold my soul for a Davy Crockett Lunch Box..instead I had the nerd special..see below

 

 

 

MY LUNCHBOX

 

 

Ice bars with Chocolate Frosting:

1/3 cup melted butter
1/4 cup cocoa
1 cup brown sugar
1/3 cup evaporated milk

Mix butter and cocoa in a saucepan. Add brown sugar and evaporated milk. Cook two minutes, stirring constantly.

Cool frosting and pour over two pounds of powdered sugar. Beat well, until smooth and silky. Thin if necessary.

 

 

Lunch Lady Bars

Named after cookie bars served in a high school cafeteria, these chocolate chip bars are soft, moist, and addictive!

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup vegetable oil
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup chocolate chips, white chocolate chips, or a mix of both

Instructions

• Preheat the oven to 350F.
• In a medium bowl, combine the flour, baking soda and salt. Set aside.
• In another bowl, combine the oil, brown sugar and granulated sugar. Mix together well. Add the eggs one at a time, mixing well inbetween additions. Stir in the vanilla. Gradually add the dry ingredients and mix until combined. Stir in 3/4 cup of the chocolate chips. Spread the mixture into a 9x13-inch pan. Sprinkle the remaining chocolate chips on top.
• Bake in the preheated oven for 18-22 minutes, or until light golden brown.

I don't know about you, but at my elementary school they served AMAZING desserts . . . sometimes I find myself craving the lunch ladies' chocolate cake or homemade cinnamon rolls . . . nowadays I don't think that they even serve dessert in elementary school! Poor kids don't know what they are missing . . .

Elyse gave me this recipe a couple of months ago from Mom's old recipe box and it is seriously SPOT ON to what the lunch ladies served! Trust me- you have to try these!

1 cup sugar
1 cup brown sugar, firmly packed
1 cup butter
1 tsp vanilla
2 eggs
1 cup peanut butter
2 cups oatmeal (not quick)
2 cups flour
1 tsp baking soda
1 tsp salt

Cream first 3 ingredients together. Add the vanilla, eggs, and peanut butter and combine. Add the remaining ingredients and mix together. Spread dough on a greased jelly roll pan (18x13x1"). Make at 350 degrees for 15 minutes (until golden brown). While hot spread 1 1/2 cups peanut butter on top. Cool so that the peanut butter has become solid again (I usually throw them in the fridge so they set up faster and so I can eat them sooner!). Spread your favorite chocolate frosting on top and cut into bars.

Here is my favorite frosting recipe for these bars:

1 stick (1/2 cup) margarine, softened
1/4 cup milk
1-2 tsp vanilla (depending on your taste)
3 Tablespoons cocoa (I have never really exactly measured)
2-3 cups of powdered sugar

Mix all ingredients with a hand mixer until smooth and spread on top of bars.

Chocolate Mint Brownies

Chocolate + Mint= a perfect combination, especially around the holidays! I am always looking for ways to dress up plain ol' brownies and this is one of my favorites. You can either make these from scratch or use a prepared brownie mix- both ways turn out amazing. They are so good!
(I included the directions for using a brownie mix at the bottom)

Ingredients (if making from scratch):

1 cup butter

8 squares unsweetened chocolate

5 eggs

3 3/4 cups sugar

2 teaspoons vanilla

1/2 teaspoon salt

1/8 teaspoon almond extract

1 2/3 cups flour

1 cup semi-sweet chocolate chips (optional)

24 small York Peppermint Patties(one small bag should have 24, however I was ripped off and mine only had 23)

Directions (if making from scratch):

Preheat the oven to 425.

Grease a 9x13" baking dish.

Melt the butter and unsweetened chocolate in a pan over low heat, stirring often. Set aside.

In a mixing bowl beat the eggs, sugar, vanilla, salt and almond extract for 3-4 minutes.

Add the melted chocolate mixture and flour. Mix until incorporated.

Stir in the chocolate chips.

Spread half of the batter into the buttered pan. If you are using a kitchen scale, that is about 32 oz.

Unwrap your peppermint patties and line them up over the top of the bottom layer of batter.
Cover the patties with the second half of the batter.

Bake at 425 for 22 minutes.
Cool and then refrigerate at least 6 hours.

Enjoy!

Ingredients (if making using brownie mix):

-boxed brownie mix

-ingredients listed on brownie mix (eggs, oil, water)

-24 York Peppermint Patties

-1 cup chocolate chips

Directions (if making using brownie mix):

Prepare brownie mix as directed. Pour half into a greased 9x13" baking dish.

Unwrap your peppermint patties and line them up over the bottom layer of batter.

Pour remaining half of batter on top of peppermint patties.

Bake as directed on box.

Let cool and then refrigerate for a couple of hours so that the peppermint patties can set back up.

Enjoy!

**If you want thicker brownies, bake in a 9x9" baking dish. You will have to bake them in the oven for a longer amount of time, but they will still be delicious!