I was thinking today that I had not blogged about
what was really in our attic. Do you remember earlier
in the summer when my husband was out of town, and
I mentioned getting woke up by something in the attic?
It has been a constant problem. My husband and I have
walked around the house banging on walls, looking into
every nook and crevasse. Got behind the wood pile,
banged on the walls, but couldn't duplicate the sound
we would hear every morning. We have had the pest control
climb in the attics and look, the one good thing is she saw
not sign of pests anywhere.
The other morning at 4:16 as it goes through the attic my husband
jumps out of bed and by the time he gets to the doors it has stopped.
It keeps waking my daughter because she thinks someone is trying to
break in the door.
The next morning 4:16 it happens again, I mumble," it has to be mechanical,
because it happens at 4:16 every day". For my husband
he then knows what it is, our automatic sprinklers start the first cycle
at 4:00 AM and then the second starts at 4:16. He knew then he had
a valve was going out. He went out and started the sprinkler timer
again when he got home from work and sure enough it goes through the attic
just like some critter is running though duct work. It was the water pipes.
He changed out the valve this weekend and no more scary sounds.
I think though I have been conditioned to wake up at 4:16. :)
I made this pie today. I don't eat this stuff. But I did
have a piece of this and I will tell you up front. Dangerous.
Extremely Dangerous. It is a good pie to take somewhere
that it will get eaten up and don't bring home any leftovers.
Remember when last week I bought a new Taste of Home Magazine?
It is from there.
Mile-High Peanut Butter Brownie Pie
1 Pillsbury refrigerated pie crust, ( or be good and make your own.)
1 box (15 1/2 ounces) brownie mix
1/4 cup peanut butter chips
1/3 cup vegetable oil
3 Tablespoons water
1 cup powdered sugar
1 package (8ounces) Cream Cheese softened
1/2 cup creamy peanut butter
1 (8 ounces) frozen whipped topping thawed
2 Tablespoons peanuts chopped
2 Tablespoons mini chips
1. Heat oven to 350degrees F. Unroll pie crust; place in
ungreased 9 in pie plate. Flute edge.
2. In a medium bowl, stir the brownie mix, peanut butter
chips, oil, water, and egg for 50 strokes with a spoon.
Pour into crust lined pie plate.
3. Bake 30-40 minutes. Covering edge of crust with strips of foil
after 15-20 minutes if browning to quickly. Cook until brownie is
set and crust is golden brown.
Cool slightly about 20 minutes.
Refrigerate 1 hour or until completely cooled.
4. In a medium bowl beat cream cheese, peanut butter and
powdered sugar on medium speed until smooth. Fold in whipped
topping. Spread over brownie layer. Sprinkle with peanuts and
mini chips. Refrigerate at least 30 minutes before serving. Store
covered in Refrigerator.
Now what I changed.
I only used about 4 ounces of cream cheese and 6 ounces of
I used fat free Cool Whip
Next time I think I would use my own brownie recipe for the
brownie layer. I am thinking too I might try it with either a
graham cracker crust or maybe no crust at all.
I am thinking of using the top part with the cream cheese and peanut
butter over a banana cream pie. My son who is a peanut butter and banana
fan thought that would be good.
It should be even cooler Wednesday so I might even bake something else.
It feels so nice to cook when the breeze is coming in from outside.
I hope you have a lovely Wednesday.
Oh, that men would give thanks to the Lord for His goodness, for His wonderful works to the children of men!(Psalm. 107:6)