♥ Tea on Tuesday: Peanut Butter Eggs ♥

I can't imagine Easter without these. :)

Ingredients:
•1 package (8 ounces) cream cheese, softened
•1/2 cup butter, softened
•1 jar (17.3 ounces) creamy peanut butter
•1 teaspoon vanilla extract
•1 package (2 pounds) confectioners' sugar
•2 cups flaked coconut, optional
•6 cups (36 ounces) semisweet chocolate chips
•1/3 cup shortening

Directions:•In a large bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sugar. Stir in coconut if desired. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes.

• In a microwave-safe bowl or heavy saucepan, melt chocolate chips and shortening: stir until smooth. Dip eggs until coated; place on waxed paper to harden.

• For more decorative eggs, place about 1/4 cup melted chocolate in a small plastic bag. Cut a hole in the corner of the bag; pipe chocolate over tops of eggs. Store in the refrigerator.

Yield: about 5-1/2 dozen.

~~yummy recipe and photo from: Taste of Home's Holiday & Celebrations Cookbook Annual 2002~~

♥ Tea on Tuesday: Coconut Cream Eggs ♥

Yum! Coconut Cream Eggs for Easter! :)

Ingredients:•1 package (8 ounces) cream cheese, softened
•1 tablespoon butter, softened
•4 cups confectioners' sugar
•1 cup flaked coconut
•2 cups (12 ounces) semisweet chocolate chips
•1 tablespoon shortening

Directions:•In a bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1-1/2 hours or until easy to handle. Using hands dusted with confectioners' sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for 2 hours or until slightly firm.

• Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator.

Yield: 3 dozen.

~~yummy recipe and photo from: Taste of Home April/May 1999~~

From the Kitchen: Homemade Gumdrops

Your friends and family will remember these chewy fruity candies long after they've licked the last bit of sugar off their fingers! They're a great gift!

 Ingredients:
* 2-1/2 cups sugar, divided
* 1-1/3 cups applesauce
* 2 packages (3 ounces each) red or green gelatin
* 2 envelopes unflavored gelatin
* 1 teaspoon lemon juice

Directions:
* In a large saucepan, combine 2 cups sugar, applesauce, red or green gelatin, unflavored gelatin and lemon juice; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Immediately pour into a cold 11-in. x 7-in. pan coated with cooking spray. Refrigerate for 3 hours or until firm.

* With a spatula, loosen gelatin from sides or pan. To remove, invert onto waxed paper. Using kitchen scissors or small sharp cookie cutters dipped on hot water, cut into 1-in. squares or shapes.

* Place on waxed paper. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. Store in an airtight container.

Yield: About 1-3/4 pounds.

Nutrition Facts: 1 serving (1 each) equals 35 calories, trace fat (0 saturated fat), 0 cholesterol, 3 mg sodium, 9 g carbohydrate, trace fiber, trace protein.

~~yummy recipe and photo from: tasteofhome.com~~

Tea on Tuesday: Chocolate Truffles & Fudge

Hello Friends!

I'm off to the kitchen today to make candy. These are part of my "home-made Christmas" gifts, so what could be better than chocolate? These are two really easy recipes that turn out terrific!

Happy Holidays!




recipes.com

CHOCOLATE TRUFFLES

Ingredients:
* 3 cups (18 oz.) semi-sweet chocolate chips
* 1 (14 oz.) can Sweetened Condensed Milk
* 1 tablespoon vanilla extract
* Coatings: Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, confectioners' sugar or colored sugars

Directions:
IN large saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat; stir in vanilla.

POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.

SHAPE into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm. Store leftovers covered in refrigerator.

~~Recipes.com~~

FOOL-PROOF FUDGE


taste of home

Ingredients:
* 3 cups (18 ounces) semi-sweet chocolate chips (or milk-chocolate chips)
* 1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
* Dash salt
* 1/2 to 1 cup chopped nuts (optional)
* 1 1/2 teaspoons vanilla extract

Directions:
In heavy saucepan, over low heat, melt chocolate chips with milk and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.

OTHER GREAT FUDGE FLAVORS:

Buckeye Fudge (Chocolate Peanut Butter Chip Glazed Fudge): Proceed as above but stir in 3/4 cup peanut butter chips in place of nuts. Glaze: Melt 1/2 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over chilled fudge.

Marshmallow Fudge: Proceed as above but omit nuts and add 2 tablespoons butter to mixture; fold in 2 cups miniature marshmallows.
Gift Giving Tips: Create delicious homemade gifts by serving up several varieties of this fudge in decorative tins or boxes. Simply wrap up individual pieces of fudge in colored cellophane, candy wrappers, gold and silver foil or place in candy cups and arrange in gift boxes or bags.

~~yummy recipe and photo from: Taste of Home~~

Tea on Tuesday: Christmas Fudge

Hello friends,

I hope you are having a wonderful Tuesday! And if your weather is anything like mine, I hope you are keeping warm. A nice cuppa tea would be grand right now.

I remember my mother used to make peanut butter fudge every Christmas and she used to set it out in these pretty silver scalloped "shell-shaped" dishes. I wonder what ever happened to those dishes? Well, one year I particularly remember well because I got into major trouble--my mother thought I had eaten all the fudge she set out! I told her I didn't eat it, but she punished me anyhow. Later, after she had put more fudge out, she walked back into the room and saw our dog standing up on his hind legs, eating it right out of the dish off the table! Ha, I still laugh everytime I think about peanut butter fudge. I have to include a recipe for that, of course!

I hope your Christmas shopping is done and you are enjoying the holidays!


SIMPLY FUDGE

Ingredients:
1-1/2 cups sugar
1 5-ounce can (2/3 cup) evaporated milk
1/2 cup butter
2 cups tiny marshmallows
1 cup semisweet chocolate pieces or chopped bittersweet chocolate
1/2 cup chopped walnuts
1/2 teaspoon vanilla

Directions:
1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.

2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.

3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.

4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares.

Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).



EASY PEANUT BUTTER FUDGE

Ingredients:

No-Stick Cooking Spray
3 cups sugar
1/2 cup butter or margarine
2/3 cup PET® Evaporated Milk
1 2/3 cups Jif® Creamy Reduced Fat Peanut Spread
1 (7 oz.) jar marshmallow creme
1 teaspoon vanilla extract

Directions:
LINE a 13 x 9 x 2-inch pan with aluminum foil; spray with a no-stick cooking spray.

COMBINE sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat.

ADD peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool.

CUT into candy-sized pieces. Store in covered container.

~~both recipes and photos from bhg.com~~