Peanut Butter Eggs

Peanut Butter Eggs

Ingredients:

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


Directions:

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.

German Cucumber Salad

German Cucumber Salad

Ingredients:

Salad:

2 large cucumbers, peeled and thily sliced

1 small onion, peeled and thinly sliced

3 small roma tomatoes, thinly sliced

Dressing:

1/3 cup low-fat sour cream

1/4 teaspoon Dijon mustard

1 tablespoon white vinegar

2 tablespoons low-fat milk

1/2-3/4 teaspoon sugar

1 tablespoon chopped fresh parsley

2 tablespoons chopped fresh dill

1/4 teaspoon pepper

1/4 teaspoon salt, to taste


Directions:

Place the cucumbers, onions and tomatoes in a large bowl. Set aside.

In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.

Toss to coat well.

Chill at least 2 hours before serving.