When you have four grandchildren who live 320 miles away, it’s pretty sweet when three of them have something going on the same weekend. Grandparents can do them all!
One of those events was Grandparents’ Day which I told you about on Sept. 29. Now I must tell you about the other two.
Elyn, our 8-year-old granddaughter danced pre-game with her troupe, the Blazettes when Burnsville (Minn.) High School played Prior Lake (Minn.) High School in football. It was a gorgeous evening as Elyn ran out in her bright turquoise dance costume to do some high-steppin’ in front of the stands. There were a lot of little dancers out there and they move quickly so our eyes had to be on their toes to keep her zeroed in. But we did it!
The next morning, we watched Ethan, 6, play flag football with his Navy Blue Eagles. That little boys’ team is blessed with tremendous coaches who show a lot of love while coaching. Players are rotated in their positions and our buttons nearly popped when Ethan was quarterback.
When the ball was centered to him, Ethan took off like a deer. He was within three yards of a touchdown when another little runner grabbed the red flag that was Valcro-ed to his trousers. That stopped the play, but three yards from a TD was close enough for us and for Ethan. He and we were thrilled.
Sunday afternoon all 10 of us plus two guests, Buster and Ardella, gathered at Elyn and Ethan’s house for a lunch of pulled pork. We love pulled pork, but on this day, top billing goes to the dessert.
Daughter-in-law Sheri made Double Peanut Bar Dessert because, “Its Troy’s favorite,” she said. (Troy is our son). It’s not only Troy’s favorite anymore. It sent everyone oo-ing and ah-ing, especially Buster who said, “It’s WONDERFUL.”
It truly is and I’ve already made this dessert once since we got home. I grabbed the camera quick before Jim got the last piece.
Double Peanut Bar Dessert
23 Nilla Wafers finely crushed (about 1 cup)
½ cup dry roasted peanuts, finely chopped
2 tablespoons granulated sugar
1/3 cup margarine or butter, melted
1 package (8 oz.) Philadelphia cream cheese, softened
¾ cup powdered sugar
½ cup peanut butter
1 tub (8 oz.) Cool Whip topping, divided
Mix wafer crumbs, peanuts, granulated sugar and margarine. Remove 2 tablespoons of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom of 8 or 9-inch square pan. Set aside.
Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Add peanut butter; mix well. Gently stir in 2 cups of the whipped topping. Spread evenly over crust.
Refrigerate four hours or until firm. Top with the reserved crumb mixture and remaining whipped topping just before serving. Store left over dessert in refrigerator.
Chances are no storing will be necessary if you take this dessert along when you go to watch your grandchildren dance and play football.