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