Peanut Butter Easter Eggs

1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening


In a mixing bowl, combine confectioners' sugar, peanut butter,
butter and milk (if needed for moisture) until blended. Shape
mixture into two 1/2 pound eggs or make a bunch of smaller eggs.
Freeze eggs for 1 hour. While the eggs are freezing, cut semi-sweet
chocolate into small pieces and place in top of double boiler with
shortening. Melt over medium heat, stirring frequently until
smooth. Stick a long-tined fork in top of each peanut butter egg,
dip it in melted chocolate to cover then drain on waxed paper.
When the eggs are cooled and set, decorate the eggs to suit
your fancy.
Recipe and picture from Allrecipes

Spring Treats

I found these adorable treats at Bright Ideas.
Click here for the directions

Strawberry Banana Split

1 banana
3 scoops of Hagendaz vanilla ice cream
1 and a 1/2 cups Geradeli chocolate chips
5 to 10 strawberries according to preference
1 to 2 Tbsp sugar according to preference

First, fours ahead of time, clean and cut the strawberries into small chunks. Place strawberries in a bowl, add sugar. Set for 4 hours in the refrigerator covered.

Second, cut the banana 4 times length wise and then cut in half. Arrange in bowl. Take chocolate chips, place in microwave safe container. Put in microwave and heat for 40 seconds at 50 % power or until melted.

Completely emerge banana slices in chocolate. Wait until the chocolate hardens before adding other ingredients. Scoop 3 balls of ice cream and place on top of banana slices. Pour strawberries on top of ice cream.

And enjoy and eat!!!

Prank Food

Since tomorrow is April Fool's Day I thought I would share some "Prank" Foods you could make for your family and friends.

Mock Sushi

get the recipe here

Fauxberry Pie

get the recipe here

Visit here for more ideas.
Recipes and pictures from Family Fun

What do you like to make for April Fool's?

Stuffed Yellow Squash

6 medium yellow squash
1 cup chopped onion
1 cup chopped tomato
1/2 cup finely chopped green pepper
1 T. Fresh chopped basil
1/4 tsp. salt
1 dash pepper
1 cup shredded cheddar cheese- use more
2 T. butter
3 slices bacon, cooked and crumbled -- use more
1 avocado chopped

- WASH squash thoroughly; cover with water, and bring to
a boil. Cover, reduce heat, and simmer 8 to 9 minutes or
until squash is tender but still firm. Drain and cool slightly,
Cut squash in half lengthwise; remove and discard seeds,
leaving a firm shell.
- COMBINE onion, tomato, green pepper, basil, salt,
pepper, and avocado in a bowl. Stir in cheese. Place
squash in a 13x9 inch baking dish. Spoon vegetable
mixture into shells; dot with butter. Sprinkle with
bacon. Bake, uncovered, at 400 degrees for 20 minutes.
Yield:6 servings.
Recipe from my friend Misti

Fresh Veggie Pizza

1 ready made pizza crust
8 oz package cream cheese at room temperature
1 cup sour cream
1 envelope powdered Ranch dressing mix
2 cups raw vegetables, chopped fine (you can use broccoli,
cauliflower, carrots, cucumbers and tomatoes)

Bake the pizza crust, without toppings, at 350 degrees for
5 to 10 minutes, until lightly browned. Stir together
the cream cheese, sour cream, and dressing mix.
Spread this on the crust. Top with mixed vegetables

Lime Squares

1 1/4 cups unsifted flour

1 stick unsalted butter, cut into slices

1 cup plus 2 tablespoons sugar

2 tablespoons finely grated lime zest

Pinch of salt

1/2 cup fresh lime juice

2 large eggs

1/2 teaspoon baking powder Confectioners' sugar

Preheat oven to 375 degrees. Grease an 8-inch square baking pan.

Blend 1 cup flour, butter, 2 tablespoons sugar, 1 tablespoon lime

zest, and salt with a pastry blender until mixture forms a loose

paste. Turn out into the baking pan and pat evenly onto the

bottom, forming a 1/2-inch edge along the pan sides. Bake

until the crust is pale golden, 15 to 20 minutes. Remove

from oven, then reduce the temperature to 350 degrees.

Cool crust 10 minutes. While the crust cools, whisk together

remaining flour, sugar, and lime zest along with lime juice,

eggs, and baking powder. Pour the filling onto the partially

cooked crust, then bake until filling is set, 25 minutes. Cool

completely, then chill at least 2 hours before cutting.

Sprinkle with confectioners' sugar.

Picture and recipe from Wondertime.com

Salad for a crowd

1 head iceberg lettuce
1 bag spinach
1/2 red onion, sliced
1 1/2 c. sliced fresh mushrooms
3/4 c. grated Swiss cheese
1/2 lb. bacon, fried crisp and crumbled
2 c. croutons
1 c. sugar
1 tsp. salt
2 tsp. dry mustard
2/3 c. apple cider vinegar
2 c. vegetable oil
1 Tbsp. poppy seeds

Combine lettuce, spinach, onion, mushrooms, Swiss cheese, and
bacon in a large bowl. Toss to mix. For dressing mix all
remaining ingredients in a blender adding poppy seeds last.
Let dressing chill for at least an hour before serving.
Mix salad with dressing and garnish with croutons. (May
be made in smaller batches. Dressing will keep well in
refrigerator).

Chicken and Asparagus Roll-Ups

1 pound fresh asparagus
4 whole chicken breasts, split, skinned, pounded thin
2 tablespoons flour
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon dried leaf thyme
1/4 teaspoon paprika
1/8 teaspoon pepper
2 cups sliced onion
3 large fresh tomatoes, sliced
1/2 cup chicken broth

Wash asparagus; break off each spear as far down as it snaps easily. Place 2 or 3 spears on each chicken breast. Roll; secure with food picks.

Combine flour, garlic, 1/2 teaspoon salt, 1/4 teaspoon thyme, paprika, and pepper; mix well. Roll chicken breasts in mixture.

Place onions and tomatoes in bottom of 13 X 9 X 2-inch baking dish; reserve 8 slices of each. Place chicken breasts over sliced vegetables. Arrange reserved slices of tomato and onion over chicken.

Combine chicken broth and 1/2 teaspoon salt and 1/4 teaspoon thyme. Pour over chicken and vegetables. Cover loosely with foil. Bake in 350 degrees F oven 30 minutes; baste occasionally with juices in bottom of pan. Uncover; bake 15 minutes or until chicken and vegetables are tender. Yield 8 servings

Creamy One-Pot Pasta

4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)

Thinly slice garlic using Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot.

Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.

Remove from heat; add broth. Return to burner; increase heat to high.

Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally .

Meanwhile, cut broccoli into small florets; place Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias.

Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to bowl.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot.

Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.

Serve immediately.

If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Source: The Pampered Chef

Chicken Burritos

4-6 boneless chicken breasts
1/2 c. chopped onion
1/2 green pepper chopped
1 can mexican style stewed tomatoes
1 small can tomato sauce
1 small can chopped green chilis
1 pkg taco seasoning

Place everything in crockpot and stir. Cook on low 6-7 hours or 4-5 hours on high. One hour
before serving, shred chicken with fork. Serve in tortilla and top with sour cream, cheese and whatever else you like!

We have a winner!!

The winner of the St. Patrick's day giveaway is:

Sarah!

I used Random.org to pick a winner.

I'd like to congratulate #1, Sarah, for winning

the giveaway !

email me and I will get your surprise package to you

Thanks everyone for playing. Look for more giveaways
coming soon!

Here are your random numbers:

1

Timestamp: 2009-03-16 12:06:23 UTC

Sweet Shamrocks

Canned refrigerated bread stick dough

Colored sugar
Cinnamon

Line a cookie sheet with aluminum foil and lightly coat it with

cooking spray. To create the clover shape, mold 3 sections of

bread sticks into hearts and press them together as shown.

Attach a small stem, decorate, bake according to the package

directions, and serve them up to your lucky guests.

Picture and Recipe from Family Fun

Creamy Chicken and Wild Rice Soup

I tried this recipe the other day and it was so delicious! The entire family had seconds. This soup is perfect for a cold day....or any day!

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Recipe and photo courtesy of Allrecipes.

St. Patrick's Day Giveaway

This Mama Loves to Cook is having a St. Patrick's giveaway.
The only thing its a SURPRISE giveaway.
It could be something really good or it could be a bunch of

useless green stuff. :) Leave a comment on this post by
Monday March 16th for your chance to win.
So, who will be brave enough to leave a comment for
a surprise?!!