THETINCAT

Monday, March 25, 2013

Chocolate Easter Eggs Recipe

Prep: 25 min. + chilling

Yield: 24 Servings

2525

Ingredients

1/4 cup butter, softened
3/4 cup chunky peanut butter
1-1/2 to 2 cups confectioners' sugar, divided
1 cup flaked coconut
1/2 cup finely chopped walnuts
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening

Directions

In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners' sugar and mix well. Stir in coconut and nuts.
Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners' sugar; knead in enough of the remaining confectioners' sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs; allow excess to drip off. Place on waxed paper; let stand until set. Chill. Yield: 2 dozen.

Nutritional Facts1 serving (1 each) equals 204 calories, 14 g fat (6 g saturated fat), 5 mg cholesterol, 70 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Chocolate Easter Eggs in Taste of Home February/March 1996, p35

These horses were originally bred as "war horses" in the days of knights and armor. As armor got heavier, bigger horses were needed and the Freisian almost became extinct. They are back and are one of the prettiest horses in stature as well as gait.

What gorgeous animals!!
Just watching them becomes an emotional experience. Can you imagine what it would be like to ride one?
Their manes and tails are the longest that I have seen and I noticed that when performing on grass, their hoofs do not kick up a divot (they land flat footed).

Creatures such as these are what makes this world so special. These horses are native to the Netherlands . Have your audio on.