("Stressed" backwards)

Peanut Butter Cookies
Makes 48 cookies
3/4 cup creamy or chunkie peanut butter
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1. Preheat oven to 375F.  In a large bowl with mixer at medium speed, cream peanut butter and margarine together.  Beat in sugars and eggs until well mixed, occasionally scraping bowl.  Stir in flour and baking powder until well mixed.
2. With hands, shape dough into 1 1/2 inch balls.  Place 1 inch apart on cookie sheets.  Dip a fork into flour and press deeply across the top of each cookie; repeat in opposite direction to make crisscross pattern.
3. Bake 8-10 mins. until cookies are lightly browned.  Immediately remove cookies to wire racks.  Cool.
Peanut butter and jelly cookies: prepare dough as above and form into 1.5 inch balls.  Place balls 1 inch apart on cookie sheets. Using a flat bottomed glass dipped in sugar, flatten each ball.  Top each cookie with 1/4 teaspoon jelly; bake as directed.
I hope this sends as is.  My name is Billie Maurette and I am from Victoria, BC.  Love the mother keep up the great work.


Healthy Balls


1/2 cup honey
1/2 cup nut butter (peanut, almond, cashew)
1/2 cup raisins or chopped dates
1/2 cup Quick Oats
1/4 cup carob or cocoa powder

Heat honey and nut butter until melted together. Microwave or stove top.

Remove from heat. Add all other ingredients and mix well. Coll slightly or as much as you would like to for good handling. Form into balls. Roll in wheat germ, coconut etc. Refridgerate and try not to gobble up too quickly. They are really good.

Keep Refridgerated.   Enjoy. 
- Sheryl

Easy Peanut Butter Cookies
This is the ENTIRE recipe.  Honest!
1 cup peanut butter  (smooth or crunchy)
3/4 cup granulated sugar
1 egg
Mix the three ingredients together in a bowl by hand until thick and pliable. Roll batter into one inch balls.
Place cookie balls on ungreased baking sheet.  Gently flatten each cookie ball with a fork, in a criss-cross pattern.
Bake at 350 degrees Fahrenheit for 8 to 10 minutes, until puffed and golden.
Be very careful when removing these cookies from the baking sheet as they are really crumbly when hot!
Makes 4 dozen delicious and easy cookies.
Liz Fry

Honey Gone Nuts

1 cup honey
1/2 cup peanut butter
1 t. vanilla
1/2 cup chopped almonds
1/2 cup shredded coconut
1 cup oatmeal

Cook honey over medium heat until it reaches the soft ball stage. (To test for soft ball, drip a few drops of the cooked honey in a cup of very cold water. Gather the honey into a ball with your fingers. A soft ball will flatted with out you pressing on it)

Take off heat and add vanilla. Cool and add other ingredients. Scoop out tablespoonfuls and roll balls in coconut. Chill and enjoy!


Skor Trifle

First:  make a double batch of brownies in a 9 x 13 pan.

Next:   Make 2 six serving packages of Jell-O chocolate pudding, the kind you cook.  When it's done, stir into the hot pudding about a cup of semi sweet chocolate chips.

Allow the brownies and pudding to cool completely.

Meanwhile, defrost 2 large containers of Cool Whip.

Chop 6 Skor bars into small pieces and stir into the cooled pudding. Chop up a seventh and reserve for the topping.

Cut or break the brownies into bite sized chunks.

Now you're ready to assemble:

In a large glass bowl place a layer of brownie pieces so that the bottom
is quite covered.

Sprinkle lightly with Tia Maria (optional).

Cover generously with pudding mixture, then Cool Whip and repeat layers.

I make this in the large glass bowl that came with my mixer and usually manage 3 layers all told, ending with a Cool Whip layer which I then sprinkle the last Skor bar on top of.

Butter Tart Squares

1 cup    All-purpose flour    250 mL
1/4 cup    Granulated sugar    50 mL
1/2 cup    Butter    125 mL

2 tbsp    Butter, melted    25 mL
2    Eggs, lightly beaten    2
1 cup    Packed brown sugar    250 mL
2 tbsp    All-purpose flour    25 mL
1/2 tsp    Baking flour    2 mL
1/2 tsp    Vanilla    2 mL
Pinch    Salt    Pinch
1 cup    Raisins    250 mL
1/2 cup    Coarsely chopped peanuts    125 mL

In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square cake pan; bake in 350 F (180 C) oven for 15 minutes.
In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base. Bake in 350 F (180 C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack before cutting into small squares.
Makes 16 squares.

To whomever sent this in: please contact me at [email protected] so I can give you credit!


1 cup flour

1/2 cup butter

1 pkg crushed pecans

Mix and bake for 20 min at 350 degrees

Let cool.

1 cup icing sugar

1 pkg (8 oz) cream cheese

Mix and spread over previous layer

1/3 tub of cool whip

Spread over cheese layer

1 pkg choc instant pudding

1 pkg vanilla instant pudding

3 cups milk

Mix and let stand a few minutes.

Spread over cool whip layer

Spread remaining cool whip over pudding layer.


This recipe is NOT HEALTHY, but it is DELICIOUS and always gets rave reviews.  Whenever I've made this dessert many people requested the recipe.  Of all my recipes, this is the one

I've given out the most!

~ Julie Giraldo

Southern Pecan Pie

1 cup sugar
1/4 cup melted butter
1 cup chopped pecans (halved are nice, too)
1 9-inch pie shell (homeade is best, but store bought is okay)
1/2 cup corn syrup (dark or light)
3 eggs, slightly beaten
1 tsp. vanilla flavoring

Combine sugar, butter and syrup.  Add eggs, pecans and vanilla.  Mix
well.  Pour into pie shell and bake at 350 degrees for 45 minutes or until
golden brown.

* These also freeze beautifully for the holidays.

Submitted by Wendy McNair
[email protected]

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