Potato Cheese Soup
- 1/2 cup chopped green onion or 1 tablespoon minced onion (I like the green onions better, but sometimes all you have is regular onions!)
- 2 tablespoons butter
- 1/2 cup chopped carrots
- 2 cups diced & peeled potatoes
- 1 1/2 cup half & half
- 1/2 cup chopped celery
- 1 1/2 cup chicken broth
- 3 tablespoons flour
- 1 1/2 cup cheese (we use cheddar, but you could have some fun with it and try something new!)
Sautee green onion or minced onion in butter until tender. Add celery, carrots, potatoes, and chicken broth. Bring to a boil and then cover & simmer for 15 minutes or until potatoes are tender
Add flour to 1/2 cup of the half & half, mix well. Add to the potato mixture and stir. Add rest of half & half.
Cook until thick and bubbly. Add cheese and heat until melted
Chocolatey Peanut Butter Easter Eggs
- 1 (16 oz) package confectioner's sugar
- 1 cup peanut butter (creamy OR crunchy, both are great!)
- 1/4 cup butter
- 1 tablespoon milk
- 8 (1oz) squares semi-sweet baker's chocolate
- 1 tablespoon shortening
In a mixing bowl, combine confectioner's sugar, peanut butter, butter, and milk (if needed for moisture) until well blended. Shape mixture into eggs and freeze for 1 hour. (I put them on a wax-paper-lined cookie sheet in the freezer, it worked well)
While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double broiler with shortening. Melt over medium heat stirring frequently wuntil smooth. Stick a long-tinged fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on wax paper. When the eggs are cooled and set, decorate them to suit your fancy*.
*I took some white chocolate, added some food coloring, put it in a baggie and drizzled it over the eggs...very pretty! I also put the finished product in muffin cups with green-tinted coconut to look like Easter grass!
Hope you all enjoy!
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