Category: Recipes

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Peanut Butter Weebles

Please, now before you say–“What the heck is an Peanut Butter Weeble?’ I’ll confess. I made it up.

But hear me out…

My intentions were good. Honestly. I found a wonderful sounding Peanut Butter Egg recipe. I made it and rolled eggs for about 400 years. Ok, ok…about an hour.

It felt longer.

Anyway, I put them in the fridge to set and then read the dreaded words

“dip in melted chocolate.”

I tried to remain calm.

You need to understand that some things just don’t work out all that well for a few of us. “Dip in melted chocolate” is one of those “things” for me.

Without sharing the gory and often humiliating details–let me just say, my history with chocolate dipping isn’t good.

Oh, my father–the professional CHEF could do it magnificently.

My sister can make her own dipped marshmallows—beautifully.

My daughters, I’m certain could pull it off without blinking.

But me…

truth is, I’m a melted chocolate, “why does it always fall into the pot” flunky. Ever seen “Fail Blog?” It’s sad to watch.

So, in the interest of being an Easter candy team player and trying my best to look like I did all this on purpose, I decided to use a new approach to dipping that I prefer to call plopping. Oh, it’s new.

My original hope was that the chocolate would just gracefully glide over the pb eggs and no one would be the wiser.

But alas…

As I said, dipping chocolate and I are not exactly on speaking terms.

Being a trooper, however–I forged ahead and when I glanced back at my ridiculous work, all those little eggs began to look like a tiny army of silly men with very bad toupees.

I’m afraid the next, very natural step,

could

not

be

helped.

Sorry about the blurriness…we were laughing.

You are welcome to call yours anything you like. Even something as civilized as Chocolate Peanut Butter Easter Eggs will be fine.

But for me and mine–we know a Weeble when we see one.

Chocolate Peanut Butter Easter Eggs

Ingredients:

1/4 lb. butter

8 oz. cream cheese

1/2 t. salt

1- 1/2 tsp. vanilla

1- 1/2 cup peanut butter

4 cups powdered sugar

Soften and mix cream cheese and butter. Add remaining ingredients and chill for 2 hours. Form into eggs and dip in melted chocolate…

…unless you can think of something more fun to do with them.  hee hee

Peanut Butter Weebles
 
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Ingredients
  • ¼ lb. butter
  • 8 oz. cream cheese
  • ½ t. salt
  • 1- ½ tsp. vanilla
  • 1- ½ cup peanut butter
  • 4 cups powdered sugar
Instructions
  1. Soften and mix cream cheese and butter.
  2. Add remaining ingredients and chill for 2 hours.
  3. Form into eggs and dip in melted chocolate.

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Easter Bird Nests

This week will likely be a decadent parade of easy, incredible Easter treats. You see, in my quest to find some really fabulous Easter crafts–a dreadful thing happened. I discovered that there were way more enticing goodies than there were things to make with egg cartons and tacky glue. So, it wasn’t actually my fault. I was completely…ahhh…overcome.

Yeah…that’s it.

These are a wonderful way to start.

Easter Bird Nests

Directions:

Melt 1/4 cup butter in medium saucepan. Add 16 oz bag of marshmallows and stir over medium heat until melted. Stir in 1 teaspoon vanilla. Add 12 oz Chow Mein noodles and stir till well coated with marshmallow.


Place and egg size spoonfull in each cup of a buttered muffin tin.  Shape into nests by gently pressing a dent in the middle of each one. Let them set for an hour or so then add a couple of jelly beans or chocolate eggs.

Wrap each nest in a plastic bag before putting in an Easter basket.

Besides being really cute–they actually taste good too. Beat that!

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Deviled Eggs

Tis the season for bunnies and chicks and baskets and EGGS!! So we’ll start out with this wonderful recipe–to kick off the Easter season.

Still staring hard at the yard full of snow and chanting for Spring…

Ingredients

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Pop out the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

 

 

lauries-emily-middle

Happy Birthday Emily!

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Alfredo Sauce

—like Olive Garden. Reeeeally.

Ingredients:

1 pint of heavy cream

1 stick of butter

2 Tbsp. cream cheese

1/2 c. Parmesan cheese

1 tsp. garlic powder

Preparation:


In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15-20 minutes on low. you may wish to season with a little salt and pepper.

Top with grilled or shredded chicken breast.

Serve over pasta.

Watch people faint.

Alfredo Sauce
 
Print
Ingredients
  • 1 pint of heavy cream
  • 1 stick of butter
  • 2 Tbsp. cream cheese
  • ½ c. Parmesan cheese
  • 1 tsp. garlic powder
Instructions
  1. In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted and mixed well.
  2. Add the Parmesan cheese and garlic powder.
  3. Simmer this for 15-20 minutes on low.
  4. You may wish to season with a little salt and pepper.
  5. Top with grilled or shredded chicken breast.
  6. Serve over pasta.

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Cheese Nips

These little doo-dads are really good and pretty easy to make. I just whipped them up in the regular mixer—they turned out fine.

Ingredients

  • 1 cup sifted all-purpose flour –plus 1/2 cup divided & reserved for kneading and rolling
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 pkgs dry cheese powder from 2 boxes macaroni & cheese
  • 3 tablespoons shortening
  • 1/3 cup buttermilk
  • 1/2 teaspoon salt (for tops, optional)

Directions

Sift together 1 cup flour, baking soda, baking powder and cheese powder in a large bowl. Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice-size pieces. Mixture will still be very dry. Stir in buttermilk with a fork until dough becomes moist and sticky. Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until it can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later. Knead the dough well for 60 to 90 seconds, and the flour is well incorporated.


Wrap the dough in plastic wrap and chill for at least 1 hour.
Preheat oven to 325 degrees.
Spray a light coating of cooking spray on a baking sheet.
Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface.
Roll about one-third of the dough to just under 1/16th of inch thick. In other words—really, really thin. This is important. My first batch was too thick and came out like tiny little cheese biscuits.

Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet.
Use the rolling pin to transfer the dough. Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin. Reverse the process onto the baking sheet to transfer the dough.

Use a pizza cutter to cut across and down the dough, creating 1-inchsquare pieces. Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece.
Sprinkle a very light coating of salt over the top of the crackers
Bake for 8-10 minutes, mix the crackers around (so those on the edge don’t burn) and bake for another 3-5 minutes, or until some are just barely turning a light brown.

Repeat the rolling and baking process with the remaining dough.
Makes approximately 300 crackers–depending on how thin you roll them. Mine tasted great, but should have been thinner.