Christmastime

I actually went to bed at 8pm last night, and then I slept for a solid 13 hours.  That goes to show you how exhausted I was after this semester. 

When I woke up this morning, I felt well-rested and energized.  I had a plan and I was determined to carry it out: wrap my last present (I very nearly forgot about my sis-in-law!), visit with the parents (who are picking up the midgets this afternoon...HOORAY!), clean the apartment (the kitchen in particular), fix Taco Soup (so that it'd be ready for dinner), AND make a double batch of peanut butter fudge (one with creamy and one with chunky peanut butter)!

It's 3:30--when I'd normally be getting ready to leave school if it were a school day--and I've accomplished everything on my To Do List with the exception of cleaning the bathroom.  I've got to say, I'm pretty flippin' proud of myself.

Tomorrow is the Great Dipping Extravaganza where I'll spend all afternoon over the double-boiler dipping Christmas-shaped pretzels, Ritz peanut butter sandwiches and peanut butter fudge.  It's going to be a great Christmas!  :)

By the way, if you love fudge but find the chocolate version a little too rich, try the peanut butter kind.  It's super-easy, and when you dip it in chocolate, it tastes just like a Reese's peanut butter cup!


Peanut Butter Fudge

Ingredients:

4 cups white sugar
1 cup milk
1/2 cup butter
1 (7oz.) jar marshmallow creme
12 oz. (about 1 and 1/2 cups) peanut butter
2/3 cup all-purpose flour

Grease a 9" x 13" pan and set aside. In a saucepan, combine milk, sugar and butter. Bring to a boil and cook for 5 minutes. Remove from heat and stir in marshmallow creme and peanut butter. Once combined, gradually stir in the flour. Spread into the prepared pan and refridgerate to cool.