Today on DelmarvaLife –
Pip the Beach Cat is in the news. According to Pip’s human, Emily Meadows, the town of Ocean City won’t make an exception for Pip when it comes to pets on the boardwalk. Pip does charity work and helps raise money for many local organizations. To see Pip’s Instagram account with more details, click here.
Four years ago, Abigail Plylar of Salisbury started the Love for Lungs tennis tournament to raise awareness and fund to fight Pulmonary Fibrosis. She was inspired by her grandfather who died of the disease. The Fourth Annual Love for Lungs will be held May 17th and 18th at Sea Colony Tennis Center in Bethany Beach. Click here for more information.
Throughout the month of April, we have talked a lot about protecting children. That’s because April is Child Abuse Awareness and Prevention Month. We do this to help start a conversation, and we are not done. Meredith Miller of Wicomico Child Advocacy Center and Ajene Turnbull with the Office of the State’s Attorney for Wicomico County talk about the mission of CAC and how you can learn more about it during an open house this Friday.
Easterseals Delaware and Maryland’s Eastern Shore held a ribbon cutting today for its expanded Children’s Therapy Center in Salisbury. Easterseals’ CEO, Pam Reuther; and Director of Therapy Service, Michelle Blankenship talk about the mission of Easterseals and how far the organization has come in its 100-year history.
This weekend, Rampage Pro Wrestling is holding an event to benefit Girl Scouts Troop 233. The “Final Shot” takes place on Saturday, April 27 at the Camden Moose Lodge. Doors open at 6pm with bell time at 7pm. We get an preview today from the Mid South Audio Stage. It’s sure to leave you with an adrenaline rush!
In addition to today’s preview of the “Final Shot,” we welcome members of Girl Scout Troop 233 to the Kirby & Holloway Kitchen. They’re putting together No-Bake Girl Cookie Chocolate Peanut Butter Bars. The recipe is below. Enjoy!
No-Bake Girl Scout Cookie Chocolate Peanut Butter Bars
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
1 box of Do-Si-Dos and 1/4 cup graham cracker crumbs
2 cups (12 oz. package) chocolate chip morsels
2 boxes of Tagalongs (optional)
GREASE 13×9-inch baking pan
CRUSH Do-Si-Dos. Set aside
BEAT 1 1/4 cups peanut butter in a large mixing bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, Do-Si-Do and graham cracker crumb mixture, and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.
MELT remaining peanut butter and morsels in medium, heavy-duty saucepan over low heat, stirring constantly, until smooth. Spread over Do-Si-Do crust in pan. Top w/ Tagalongs.
REFRIGERATE until chocolate is firm (at least 1 hour); cut into bars. Store in refrigerator.
yield: 5 dozen bars
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