From the Kitchen...

Here are 2 Family favorites for the Holidays

Peanut Butter Chocolate Easter Eggs

My mom got this recipe out of the Knoxville News-Sentinel when I was a very little girl.  She made them every Easter.  I started making them for my girls when they were little and there haven't been many years that we didn't make them for ourselves and to give away to all our friends.  The original recipe, had variations from coconut, and vanilla fondant, but the peanut butter were our favorites, so that is all we make anymore. :)

3/4 cup creamy peanut butter
1 teaspoon salt
1 teaspoon vanilla
1 1/3 cups of sweetened condensed milk
4 cups of powdered sugar

In a medium-sized bowl, cream together peanut butter, vanilla and salt.  Stir in the sweetened condensed milk.

Gradually add sugar.  Blend well after each addition, until the mixture becomes very stiff.  Turn mixture from bowl onto a clean board, (I just use a large bowl, and do the next step in the bowl).  Carefully knead in remaining sugar.  Continue to knead until all the sugar has been incorporated.  The mixture should be smooth and not sticky.

Divide the mixture into 4 parts.   Roll each part into a log and cut into the desired number of pieces. (we have sometimes made larger eggs and put names on them)  With palms of hands, mold each piece into an egg shape.  Place egg-shapes on a waxed paper lined cookie sheet.  Place in the refrigerator to chill for several hours or overnight.

Dip eggs in dipping chocolate.  Let chocolate coating harden before adding additional decorations.  Decorate with Butter Cream Frosting or your own ornamental frosting.

Texas Trash

This recipe came from Tony's Grandmother.  It is similar to "Chex Mix" but we think it's way better! :)

1 box of Cherrios
1 box  of rice Chex
1 box of corn Chex
1 box of Crispix
1 bag of pretzels
peanuts

Mix together in large roaster pans.

Then mix together,
1 pint of oil
1/4 Cup Worcestershire sauce
1 Tablespoon garlic salt
1 Tablespoon Savory salt

pour oil mixture over cereal and bake uncovered at least 1 1/2 hours at 200F to 250F, stirring every 30 minutes.

This makes A LOT!  So we usually half it.  Even halving it makes a couple large pans.  Also in Ecuador it's not always easy to find the right kind of cereal.  This year, we were able to find an off brand of  "Corn Chex" so we just used 2 boxes of that cereal, to make it.  Still tasted great!! Also sometimes play with the seasoning because again, here we don't have "Savory salt".

ENJOY and Happy Easter!!