Candy Easter Eggs

Ingredients:
1/4 lb butter
1/2 cup mashed potatoes
2 lbs confectioners sugar
1 tsp vanilla

1/4 cup maraschino cherries. chopped finely

Directions:

Peel, then boil potatoes in salted water until soft. Drain. Mash potatoes. Measure 1/2 cup mashed potatoes. Blend butter with potatoes and let mixture stand until cold.

Add sugar and vanilla to potato butter mixture and blend until creamy.

Divide mixture in half, if desired. Mix maraschino cherries into 1/2 the mixture, leave the other half as is

Mold into egg shapes.

Chill 1 hour, dip in chocolate coating or pour coating over eggs.

Chocolate Coating
1/2 lb bitter chocolate
1 tbsp melted paraffin wax

Melt bitter chocolate in top of double boiler over hot water. Melt paraffin separately. Stir melted paraffin into chocolate. Cool. Dip candy eggs into chocolate. Place on waxed paper. Makes 2 1/2 pounds candy.

Beautiful Dyed Easter Eggs

Happy Easter!

Layered Pea Salad

6 cups bite size pieces of iceberg lettuce

2 medium stalks of celery, thinly sliced

1 cup (8 medium) green onions sliced

1 package (10 oz.) frozen green peas, thawed and drained (do not cook)

Chopped hardboiled eggs (as many as you would like)

12 slices bacon, crisply cooked, drained and crumbled (substitute bacon bits if you like)

1 cup mayonaisse

1 cup plain yogurt or sour cream

1/2 cup shredded cheddar cheese (salt and pepper to taste)

Directions:

Place lettuce in a 9″ x 13″ glass baking dish (or large glass bowl). Layer the celery, onions, peas, bacon, cheese, salt and pepper and hardboiled eggs.

In a separate bowl, combine the mayonaisse and yogurt or sour cream. Spread this mixture over the top of your salad like you are frosting a cake. (sprinkle the top with a little extra cheese for garnish)

Cover and refrigerate for at least 2 hours to blend flavors but no longer than 12 hours.

Feel free to experiment with seasonings (spice it up with cayenne pepper, horseradish sauce), add more layers of other ingredients (broccoli or cauliflower).

Great salad for a hot summer night!

Bon Appetit!

To share this particular post, click into post title and then click the Share Button on that page. (If you’ve already done that, click Share Button below)

  Ingredients

2 1/2 ounces bittersweet chocolate, chopped    into 1/4-inch pieces
6 1/2 tablespoons unsweetened cocoa powder
1/3 cup granulated sugar
1/4 teaspoon instant coffee granules
1 cup hot water
1/3 cup dark corn syrup
2 1/2 teaspoons vanilla extract

Directions

Combine chocolate, cocoa, sugar and coffee granules in a food processor. Process until finely ground, about 1 minute.
Stir together water and corn syrup in a small saucepan; bring just to a boil over medium-high heat. With the food processor running, add the syrup mixture, then vanilla. Continue processing until the sauce is smooth, scraping down the sides as needed. (The sauce will seem thin, but will thicken during cooling.) Transfer to a container and refrigerate until chilled, at least 2 hours. Stir well before serving; if the sauce seems too thick, stir in a little water.

Yield: 7 servings (Serving size: 1 3/4 cups)
Dark, glossy and slightly bittersweet, this sauce is both easy to make and a good keeper; serve it right from the refrigerator..