Weatherford Living

Being ‘iced in’ leads to interesting time-filling ideas

Mississippi mud brownies are a delicious treat.
Mississippi mud brownies are a delicious treat. Getty Images

It's an interesting time when everyone gets to "celebrate" the weather by having to stay in the house because of the ice storm. I can always find things to do but I really miss just walking around the yard to check out what's growing, or not!

The Mikester wasn't able to find your typical chili meat right before the storm hit, but we can make it from ground round instead. There's no way we'll be able to retrieve the mail but that's alright for a day or so. Thanks to all those folks who have to go to work in treacherous weather like our son, Michael Howard, whose job expects him to be at work in any weather conditions.

Good recipes captivate my attention lately, as I try and pick the best of the best. Our grandson, Michael D., spent two days with us and was such a help. He helped make the most delicious peanut butter cookies. The first batch was a total disaster because I was demonstrating to him how I put the cookies on parchment paper before baking them. When I took them out of the oven, I tipped the cookie sheet and all the cookies fell on the floor. What I forgot to do was to use the baking sheet that has a lip on it.

Here's the promised dinner party recipe - which is wonderful - from Clara Jane. Thank you Clara.

Mississippi Mud Brownies

▪ 4 eggs

▪ 2 cups white sugar

▪ 1 cup margarine

▪ 1 teaspoon vanilla

▪ 1/3 cup cocoa

▪ Heaping 1/4 teaspoon salt

▪ 1 and 1/2 cups flour

▪ Pecans, chopped-optional

▪ 7 ounce jar of marshmallow crème

1. Preheat oven to 350 degrees.

2. Beat eggs. Add sugar and margarine.

3. Add vanilla, cocoa, salt and flour. Mix well.

4. Bake for 35-40 minutes in a 9 x 13 inch greased pan.

5. While pan is still warm, spread marshmallow creme over brownie and then CHILL.


▪ 1/3 cup butter

▪ 1/2 cup cocoa

▪ 1/3 cup whole milk

▪ 1 teaspoon vanilla

▪ 2 1/2 cups powdered sugar

1. Melt and continue to stir butter and 1/2 cup cocoa.

2. Let bubble for one minute.

3. Take off heat and add milk, vanilla, and powdered sugar.

4. Blend well and then ice brownies.

So delicious.

Thompson's Favorite Peanut Butter Cookies

▪ 1 cup white sugar

▪ 1 cup brown sugar

▪ 1 cup (2 sticks) butter

▪ 1 cup peanut butter

▪ 2 well beaten eggs

▪ 2 1/2 cups flour

▪ 1/2 teaspoon salt

▪ 1 teaspoon vanilla

▪ 1 teaspoon baking powder

1. Cream all together by using electric mixer, then drop by teaspoonfuls on ungreased cookie sheets; mash out with fork.

2. This is easiest when you dip the fork in water after mashing each cookie.

3. Bake until golden brown at 350 degrees for 15 minutes.

4. Cool cookies on cooling racks.

These are moist and delicious!

I like making this brisket because it bakes in the oven and always turns out so tender and delicious. We like this brisket shredded to put on buns, or sliced with your favorite bar-b-que sauce and served with a little cole slaw or potato salad.

Dee Dee's Brisket Bar-B-Que

▪ 4 or 5 pounds boneless beef brisket

▪ 1 1/2 teaspoons salt

▪ 1/2 cup ketchup

▪ 1/4 cup red wine vinegar

▪ 1/2 cup finely chopped onion

▪ 1 Tablespoon Worcestershire sauce

▪ 1 and 1/2 teaspoons Liquid Smoke

▪ 1 bay leaf-crumbled

▪ 1/4 teaspoon freshly ground black pepper

▪ 1/4 cup water

1. Rub meat with salt.

2. Place in a baking dish. Stir together remaining ingredients; pour over meat.

3. Cover tightly. Bake at 325 degrees for 3 hours OR until tender.

This is great served with a little bit of cream style horseradish.

Because of the price of beef, we don't make this often but when we do, it's really enjoyable.