Homemade Reese's Eggs

Rating: 5 stars  Difficulty of Recipe: 2 stars
Review:  Loved how easy these were and they tasted just like the real thing!  Because all of my family loves Reese's eggs, we will definitely be making these again!

Ingredients:

• 3 Cups powdered sugar
• 1 1/2 cups creamy peanut butter
• 1/4 cup butter or margarine melted
• 2 Tablespoons milk
• 1-2 Bags milk chocolate chips
• 2 Tablespoons shortening

1.  Beat together powdered sugar, peanut butter, and butter together.  At this point the dough will be crumbly.  Add two tablespoons of milk and continue to beat together until the dough softens.  If the dough still seems crumbly that is ok.

2.  On a floured surface, roll the dough out to desired thickness.  About 1/2 thickness.  You can use egg cookie cutters or with a knife, shape the dough to look like eggs.

3.  Place eggs on a cookie sheet and put in the freezer for an hour.

4.  When you are ready to dip them, add the chocolate and 1 Tbsp shortening in a microwave and melt 30 seconds at a time.  Stirring it after every 30 seconds and being careful not to cook the chocolate to burn.

5.  Dip each egg in chocolate.  I used a spoon to help cover in the chocolate.  Place them on wax paper to set.  

6.  If more chocolate is needed, melt the second bag with the shortening.  Enjoy!
*Makes approx 20 eggs

Challah Bread

1 Tbsp. dry yeast
1 1/2 c. water
1/4 c. granulated sugar
1/4 c. vegetable oil
1 tsp. salt
2 eggs, beaten well
Pinch of Saffron (optional)
1 egg yolk, beaten well
1/4 tsp. water
Sesame seeds

Place yeast and water in a large bowl.  Stir slightly to dissolve.  Add sugar, oil, salt, beaten eggs, saffron and 2 1/2 cups flour. Beat well.  Add enough remaining flour to make a soft dough and knead until smooth.  Place in a greased bowl.  Cover and let rise until double in bulk (30-40 minutes).  Punch down dough and divide into 6 pieces.  Roll each piece into a long rope, 18-20 inches long and 1 inch in diameter.  Braid three of the ropes together.  Repeat with the remaining 3 pieces of dough.  Place on a greased cookie sheet.  Mix egg yolk with 1/4 teaspoon water and brush over braids.  Sprinkle with sesame seeds.  Cover and let rise 30 minutes,  Bake at 375 degrees about 30-35 minutes.  

Easter Egg Dye

cherry=red
orange=orange
yellow =lemonade and little orange
green=lemon lime
blue=berry blue-->twists
purple=grape

One pack Kool-aid and 2/3 cup water

Slow Cooker Creamy Chipotle Chicken Tortellini

Ingredients

• 1 cup reduced sodium chicken broth
• 3 medium chicken breasts
• 32 ounces reduced sodium chicken broth
• 8 ounces low-fat cream cheese, softened
• 1 pound tortellini, dry or fresh
• 8 cups broccoli florets
• 4 tablespoons chipotle sauce
• 2 teaspoons ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Heat crock pot to high setting. Place 1 cup chicken broth into crock pot over chicken breasts. Cook for 3-4 hours until easy to shred with a fork. Discard broth and shred chicken into bite size pieces.
2. Pour 32 ounces of chicken broth into crock pot. Place cream cheese, broccoli, shredded chicken, chipotle sauce, cumin, salt and pepper into crock pot. Close lid and cook on high for 2 hours. Stir gently to combine cream cheese. Serve in bowl. Top with pepper.
3. STEP 3

Makes 8-10 Servings