No oven There are three VERY important things to remember about this recipe:
DO NOT overcook
DO NOT use “instant” oatmeal
DO NOT use “spreadable” or “lite” butter or margarine
Otherwise it is easy.
1 stick (1/2 cup) butter or baking margarine
2 cups sugar
1/2 cup milk (may use skim if you wish)
4 tablespoons (1/4 cup) bakers’ powdered cocoa (may use more if you like a bitter, daker chocolate flavor
1/2 cup peanut butter (creamy) [add another tablespoon if you use chunky]
3 to 3 1/2 cups of dry quick-cooking (not instant) oats
2 teaspoons vanilla
1. Add first four ingredients into a large sauce pan
2. Bring to a rolling boil for no more than one minute. Just enough to melt the butter and dissolve the sugar so the granules disappear. (DO NOT OVERCOOK)
3. Remove from heat.
4. Stir in peanut butter and vanilla until thoroughly mixed
5. Stir in the oats until evenly covered.
6. Spoon onto wax paper and let cool to set.
ALTERNATIVE INGREDIENTS AND SWAP-OUTS
OATS – Not a big oatmeal fan? You can swap them out with chow mien noodles, cheerios, coconut, puffed rice, granola, or trail mix.
VANILLA – You can replace the vanilla with almond extract. This is particularly good if you make it with coconut instead of oats.
OTHER: For a Mexican Chocolate feel, add a teaspoon of ground cinnamon with Step 1 of the above directions
This was awarded to me by the law school for Best Written Brief for the 2008 Moot Court. Supposedly, it is the only academic award aside from valedictorian that is noted on a diploma at graduation.
This was awarded to me by the law school for having the highest grade in Personal Property class.
Proof that I voted on Nov. 4, 2008.
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A humorous remnant of the 2008 election season.
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I got this on News Years Day when Rich ordered take-out Chinese. Three months later…. was April Fools Day.
This is a scan of one of the many iTunes badges that were handed out at the 2008 San Jose Pride festival.