Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chocolate Covered Peanut Butter Eggs
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- #779
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup margarine or butter
1/4 cup brown sugar
3/4 cup powdered sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 package semisweet chocolate chips
2 tablespoons shortening
directions
In 1-quart microwave-safe bowl, microwave margarine and brown sugar on 100% power (high) 1 to 1 1/2 minutes, stirring every 30 seconds or until brown sugar is melted. Stir in powdered sugar, peanut butter and vanilla. Shape by teaspoonfuls into egg shapes. Chill. In double boiler or heavy saucepan, over low heat, melt chocolate chips and shortening. With wooden pick, dip each egg into chocolate mixture, coating completely. Place on wax-paper lined baking sheets. Chill. Store in refrigerator.
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ttoes
nutrition data
73 calories, 5 grams fat, 8 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
Beer makes batters better, meat more tender, and sauces more flavorful.
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