Two Recipes from the March Cooking Group

The Best Nests
12 oz. pkg chocolate and/or butterscotch chips
1 can chow mein noodles
jelly beans or malted-milk eggs

Melt the chocolate or butterscotch chips in the microwave. Stir in the chow mein noodles. Let the mixture cool until it's merely warm to the touch, then scoop dollops into a nonstick muffin pan. With a spoon, press each into the shape of a nest. Fill nests with jelly beans or malted-milk eggs. Let the nests set until they're firm (put them in the refrigerator to speed the process).

submitted by Janette Pace

Peanut Butter Easter Eggs

½ cup butter, softened

2 ⅓ cups powdered sugar

1 cup graham cracker crumbs

½ cup creamy peanut butter

½ tsp. vanilla extract

1 ½ cups dark chocolate chips

1 Tbsp. shortening

Pastel sprinkles

In a large bowl, cream butter; gradually add the powdered sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator.

submitted by Amy Seiter

March Cooking Group!

The next cooking group will be Wednesday, March 25th at Amy Seiter's home at 7:00 pm. Our theme will be anything Easter or anything with eggs. Please bring a dish with the recipe along with any fun Easter ideas/traditions your family has. We will also talk about future cooking groups, so please be prepared with ideas on how often and when to have them.

Hope to see you Wednesday!

Sugar Cookie Bars

1 1/2 cups sugar
1 cup butter
1 8 oz. cream cheese
1 egg
1/2 tsp. almond extract
1 tsp. vanilla
Cream the above ingredients together.

Then add:
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 cups flour

Place in 11x17 pan. Bake 375 degrees for 20 min. Frost with frosting.

Frosting:
1/2 cup butter
4 oz. cream cheese
3 1/2 cups powdered sugar
2 tsp. vanilla
food coloring
milk as needed

submitted by Courtney Richens

Scotcheroos

1 cup light Karo syrup
1 cup sugar
1 cup peanut butter
5 cups rice krispies
6 oz. chocolate chips
6 oz. butterscotch chips

Heat Karo and sugar over medium heat. Do not boil. Mix in peanut butter. Pour over rice krispies and press into a 9x13 pan. Cool completely. Melt chips over low heat and spread like frosting. Refrigerate.

submitted by Teresa Woodbury