PEANUT BUTTER EGGS:
1 c Margarine
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
2 lb Powdered sugar
2 1/4 c Peanut butter, chunky

Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs.

RICE KRISPIE EGGS:
1 c Confectioners sugar
1 c Crunchy peanut butter
2 c Rice Krispies
2 tb Oil
1/4 ts Vanilla

Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper.

-- Karen (mountains_mama2@hotmail.com), March 28, 2002

Answers

Thanks Karen. I really like all the neat ideas you have. I was actually thinking this morning of makeing these but was wondering if I could get the shape right! I will have to try tomorrow.

-- Melissa in SE Ohio (me@home.net), March 28, 2002.

Karen, Thanks for the recipe, You really help me out alot, with your recipes, and I thank you from the bottom of my heart for it. Kristean

-- Kristean Thompson (pigalena_babe@yahoo.com), March 30, 2002.