Easter 2012, and Peanut Buster Pie

If you get my updates on Facebook, you know that DJ has been very sick since last Thursday. My husband spent Easter morning at Urgent Care with him, where he was diagnosed with a double ear infection, and put on antibiotics. However, I took him to our regular doctor again yesterday morning because he hadn’t eaten a single bite in 3 days, and was very lethargic, and showing no improvement. Yesterday was his 4th day with a fever, and at Urgent Care his blood oxygen was a little low, so I was worried about pneumonia. His lungs sounded OK, but our doctor suspected flu – even though he had a flu shot back in February – and gave him antibiotic shots in both thighs, and an RX for stronger oral antibiotics for the next week.

Today, I’m happy to report that DJ is a new man. His fever is down, and he even ate a few bites of scrambled eggs, and asked me for a “peekle” (a pickle). The improvement is remarkable, and after spending the entire Easter weekend, and most of yesterday, wringing my hands in anguish over my sick boy, I feel like I can finally breathe again!

God Bless antibiotics. How fortunate we are to live in an age where a shot can turn a child from miserable, crying, and feverish, to cheerful and bright-eyed in less than 24 hours.

Unfortunately, I have no pictures to share of cute kids in new Easter outfits. We didn’t attend any egg hunts, or even church, but I really couldn’t be happier. My child is getting better, and that’s all I care about. There will be other Easter celebrations, but I have only one BOY.

It is interesting to note, however, that we’ve now spent a New Year’s Day, a Thanksgiving Day, and an Easter Sunday in doctor’s offices. I’m sure that by the time the kids all graduate from high school, we’ll be able to say that about every holiday of the year, at least once. Maybe I should keep a log, just for my amusement, to see how many times the Crap Family holiday curse rears its ugly head.

There were two bright spots over the weekend. First, my sweet friend and blog reader, Jessica, sent the girls a package.

If you love these, and would like to order some, send me an e-mail and I'll hook you up!

Jessica makes these darling hair bows, and personalized bow holders, and sells them in her Etsy shop, and she sent all these bows for the girls, and painted the decorative holders in their favorite colors. As you can tell from their enormous grins, they were thrilled!

I’ve always said, my blog readers are genuinely nice, generous, and also really fun people, and Jessica is a perfect example. It’s amazing how often readers have reached out to me in times of trouble, or just for no reason at all….just because they care. What a wonderful blessing!

Also, my husband and I did manage to cook a special Easter dinner, after the kids were in bed on Saturday night. We made Coca Cola pot roast with carrots and onions (which I plugged in at 2:00 A.M, so it could cook on low all night – I was up with DJ anyway), cheesy hash brown casserole, and a dessert that we call Peanut Buster Pie. It’s not actually a pie, and I’m sure this isn’t really its name, but it’s so rich and peanutty that it reminds me of a DQ Peanut Buster Parfait.

I can’t remember where this recipe came from, but it’s one of our favorite holiday desserts! Also, when you’re exhausted and weary from caring for a sick child, you need chocolate. This is a medical fact (that I made up).

Warning! This dessert is VERY rich. If you eat a piece this big, you will get a tummyache.

This dessert is very good for breakfast. I know this from experience (this morning). So why not make some, and start the week off right?

INGREDIENTS
2 cups graham cracker crumbs
2/3 cup chopped peanuts (we use honey-roasted)
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/3 cup peanut butter
1 cup confectioners’ sugar
1 (16 ounce) container frozen whipped topping, thawed
2 (3.9 ounce) packages instant chocolate pudding mix
2 1/2 cups milk
Peanuts and semi-sweet chocolate chips (for garnish)

DIRECTIONS
1. Mix together graham cracker crumbs, chopped peanuts, and melted butter or margarine. Press into the bottom of a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Cool.
2. Mix together cream cheese, peanut butter, and confectioners’ sugar until creamy. Fold in half of the whipped topping.
3. In another bowl, combine pudding mixes with milk, and whisk until smooth.
4. Spread the peanut butter mixture over the cooled crust. Spoon pudding over peanut butter layer, and spread remainder of the whipped topping over pudding. Sprinkle with more peanuts, and chocolate chips (or grated chocolate). Refrigerate overnight.

Tagged as: Bee, Cakes, DJ, Economical Eats, Frugal Friends, Holidays and Celebrations, The Crap Family Chronicles