Snowmageddon the SEQUEL/Peanut Butter and Jelly French Toast

It looks like we will once be snowed in and stuck again for a few days. For the second time in less than a week we are under a blizzard warning in Baltimore. I am truly beginning to wonder if this is the end! :)

Fortunately we were able to sneak out for a few minutes yesterday afternoon before Snowmageddon the sequel struck. We visited Storyville at the Rosedale library. Above is Blakey in their "baby garden." It won't be long that he will graduate the baby garden as it is only for babies that are not walking yet. Caleb enjoyed running around and reading with Daddy.

After the library we met Jason's parents and my niece Hanna at Longhorn. I had Parmesan crusted chicken and it was so delicious it was crazy.

Here is my backyard currently!

A few weeks ago my cousin Diane shared Rachel Ray's recipe for Peanut Butter and Jelly french toast that we bookmarked on our computer. This morning my wonderful husband got up and made it for us. It was "delish" as Rachel would say! If you're snowed in you most likely have all the ingredients, give it a try!

Peanut Butter and Jelly French Toast (Taken from RachelRayMag.com)

Ingredients:
½ cup peanut butter
8 slices sandwich bread
½ cup jelly (any flavor)
5 large eggs
1/3 cup milk
2 teaspoons pure vanilla extract
4 tablespoons butter
½ cup maple syrup, warmed

Directions:

1. Spread the peanut butter on 4 bread slices and the jelly on the other 4 slices, and combine to make 4 sammies.
2. In a wide, medium bowl, whisk together the eggs, milk and vanilla.
3. In a large nonstick skillet, heat 2 tablespoons butter over medium heat. When the butter is almost melted, dunk two of the sammies into the french toast batter and let the excess drip off. Place in the pan and cook until golden brown, 3 to 4 minutes for each side. Repeat with the remaining 2 tablespoons butter and 2 sammies. Let cool slightly and cut into sticks; serve with the warm maple syrup.