Peanut Butter Chocolate Easter Eggs

These are yummy and creamy, and they look lovely on Easter morning! This is really fun to do with kids too, just be forewarned that it's messy. If you can'

Ingredients

• 2 lbs. confectioners sugar
• 1/4 lb. butter, softened
• 1 (8) oz. cream cheese, softened
• 2 tsp. vanilla extract
• 12 oz. creamy peanut butter
• 1 lb. flaked coconut
• 4 c. chocolate chips
• 2 TBS shortening

Directions

1. In a mixing bowl, combine sugar, cream cheese, butter, and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir the peanut butter into one of the bowls and coconut into the second.
2. Using your hands, mold the dough into egg-shaped balls and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
3. Once the eggs have frozen, melt the chocolate and shortening in the top of a double boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

**you can dip the eggs in sprinkles and such after you dip them in the chocolate to decorate them.

Carrot Pudding

I know, you've never heard of it. It's good!! The buttery sauce is optional, but I highly recommend it.

Ingredients

• 1 cup grated carrots
• 1 cup peeled and shredded potatoes
• 1 cup white sugar
• 1 cup raisins
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground cloves
• 1/2 cup butter
• 1/2 cup heavy whipping cream
• 1 cup white sugar
• 1 1/2 tsp vanilla extract

Directions:

1. In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
2. Steam the cake for 2 hours. Serve warm.
3. Buttery sauce: In a medium-size pot, combine butter, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Rosemary Carrots

Because carrots are supposed to be healthy sometimes...

Ingredients:

• 2 1/4 cups thinly sliced carrots
• 1/2 cup water
• 1 TBS snipped fresh or dried chives
• 1 TBS brown sugar
• 1 tsp chicken bouillon granules
• 1/2 tsp snipped fresh rosemary or pinch dried rosemary, crushed
• 1/8 tsp pepper

Directions:

1. Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. Transfer carrots to a serving bowl and keep warm.
2. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat.

Carrot Cookies

My girlfriend advised me that she has a plethora of carrots at the moment and asked me for some recipes. Variety in carrots sounds like the ticket to me...



Ingredients:

• 1 cup shortening


• 3/4 cup white sugar


• 2 eggs


• 1 cup mashed cooked carrots


• 2 teaspoons baking powder


• 2 cups all-purpose flour


• 1/2 teaspoon salt


• 3/4 cup shredded coconut

Directions:

1. Preheat oven to 350. Lightly grease cookie sheets.


2. Mix shortening, sugar, eggs, and carrots.


3. Blend in flour, baking powder and salt. Stir in coconut.


4. Drop dough by teaspoonfuls about 2 inches apart onto lightly greased baking sheet.
   Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove baking sheet. Let cool.


5. Use the orange frosting to finish these yummy cookies!

Pesto Lemon Basil Rub

Summer is going to be here soon and that means barbecuing in my house! Here's a yummy pesto rub for your steaks! I haven't tried it on chicken yet, but I bet it would taste good too...

Ingredients:

• 4 cloves garlic
• 2 cups packed fresh basil leaves
• 1/3 cup pine nuts
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 tablespoons fresh lemon juice
• 3/4 teaspoon red pepper flakes
• 6 (6 ounce) flat iron steaks
• 2 large cloves garlic, minced
• salt and pepper to taste

Directions:

1. Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper. Set aside 2 TBS of pesto rub to grill with
2. Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. Grill the steaks to your preference on preheated grill. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.