School's about to start and that wistful summer is growing to a close. With mixed feelings, you gather necessary school supplies and give a second thought to snacks that will fill lunch boxes soon. How did summer fun pass so quickly? It seems that just yesterday rays passed through your blinds inviting you to a cool swim at a local pool, river, or beach.
As you kiss you're sweet darlings off this year, why not make it a pack to research some great snacks that can be included in their lunches throughout the next few weeks? Here's one to get your started. Just pack these beauties in some wax paper and "I love you" is written automatically on each.
3/4 cup creamy peanut butter
1/2 cup butter or margarine softened
1/2 tsp. vanilla
2 1/3 cups of powdered sugar
1 cup of graham cracker crumbs
1 1/2 cups semi sweet chocolate chips
2 tab. shortening
Decorations such as jimmies, coconut, or whatever is stacking your shelves
In a bowl beat peanut butter, butter, and vanilla until creamy. Gradually beat in confectioners sugar and cracker crumbs. Shape mixture into sixteen eggs. Place on wax paper and refrigerate 30 minutes.
In microwave melt chocolate and shortening until smooth. Dip eggs in chocolate using forks and allow excess to drip off. Sprinkle with decorations. Return eggs to baking sheets and refrigerate an additional 30 minutes.
As you kiss you're sweet darlings off this year, why not make it a pack to research some great snacks that can be included in their lunches throughout the next few weeks? Here's one to get your started. Just pack these beauties in some wax paper and "I love you" is written automatically on each.
3/4 cup creamy peanut butter
1/2 cup butter or margarine softened
1/2 tsp. vanilla
2 1/3 cups of powdered sugar
1 cup of graham cracker crumbs
1 1/2 cups semi sweet chocolate chips
2 tab. shortening
Decorations such as jimmies, coconut, or whatever is stacking your shelves
In a bowl beat peanut butter, butter, and vanilla until creamy. Gradually beat in confectioners sugar and cracker crumbs. Shape mixture into sixteen eggs. Place on wax paper and refrigerate 30 minutes.
In microwave melt chocolate and shortening until smooth. Dip eggs in chocolate using forks and allow excess to drip off. Sprinkle with decorations. Return eggs to baking sheets and refrigerate an additional 30 minutes.
RSS Feed
