Scribbled on: May 18, 2007 by GeminiFatCat. Filed under: Creative Cooking, Everyday Inspiration, Getting Inspired

I love to cook. It’s probably my one true passion and it’s a great kicker when I’m having a rotten day.

What does this have to do with the site? Well, I’m going to share some of my favorite recipes, ones I’ve come up with on my other, others I’ve modified. Considering that I live with a diabetic you’ll often Splenda replacements listed along with sugar.

As for the enchiladas… when Jenn posts her shortbread I’ll consider posting them.

This week I give you

Peanut Butter Fudge Refrigerator Cookies (which I swiped from my dad)

You’ll need
Hardware:
1 large cooking pot (the kind you would use to cook pasta)
Wax paper
Two tablespoons
Two cookie sheets
Room in the fridge

Software:
2 cups white sugar (or 1 cup Splenda baking sugar)
.5 cup of cocoa powder
1 cup of butter or margarine
.5 cup of milk
1 pinch of baking soda
.5 cup peanut butter (natural peanut butter also helps cut down on the sugar)
1 Tbs Karo Syrup (lite Karo works here as well)
2 tsp vanilla
3.5 cups of Quick Oats

Combine sugar, cocoa, butter and milk in a medium pot
Bring to a boil and stir constantly for 2 minutes
Remove from heat
Mix in baking soda
Beat in peanut butter, karo syrup and vanilla until peanut butter is completely melted
Mix in oatmeal
Drop mixture by tablespoons onto wax paper lined cookie sheets
Place sheets into fridge to cool for approximately 1 hour
Transfer cookies to airtight container once cooled and return to fridge

Makes roughly 30 cookies

In the immortal words of the Chairman “Allez cuisine”