PEANUT BUTTER CHOCOLATE COVERED EGGS

Joanna Mullis Nix

1 stick margarine

1 tsp. vanilla

1 tsp. salt

1 Tbs. mashed potato

1 lb. confectioners’ sugar, divided

Mix above ingredients, except sugar, with Kitchen Aid power attachment, blending well. Then add:

3 c. peanut butter

½ lb. confectioners’ sugar

Change attachment to bread hook, add the remaining ½ lb. sugar. Mix well until the dough is of a consistency that can be handled easily and shaped. Dip egg-shaped dough into melted dark or white chocolate and then decorate.

CHOCOLATE COVERED EASTER EGGS

½ c. butter, softened

1 tsp. vanilla

1 8-oz pkg. cream cheese, softened

2½ lb. confectioners’ sugar

1 c. creamy peanut butter (optional)

1 c. flaked coconut (optional)

1 c. unsweetened cocoa powder (optional)

2 c. semi-sweet chocolate pieces

2 Tbs. shortening or vegetable oil (optional)

In a large bowl, mix together the butter, v...