Peanut Butter Eggs

 

Ingredients: 

 3 cups powdered sugar

1 1/2 cups creamy peanut butter

1/4 cup melted butter

2 Tbsp milk

2 bags melting chocolate disks

Put the powdered sugar, peanut butter, and butter in a bowl. Use a hand mixer and mix until crumbly. Add the milk and mix again. (It will still be a little crumbly.) 

Roll the dough out on the table until it is about 1/2 inch thick. 

I cut some bigger eggs with my egg cookie cutter. For the smaller eggs pictured at the top of the post, I used a small circle cutter and squeezed the top a little with my fingers. I put the peanut butter eggs on a baking sheet covered with wax paper and placed in the freezer for about an hour. When I was ready to coat the eggs, I melted the chocolate disks and coated each egg. Let the chocolate set and then eat or store in the freezer. 

Frittata Cups

 Ingredients: 

7 whole eggs

1 egg white

2 Tbsp Milk

1/4 tsp salt

1/4 tsp pepper

3/4 cup cooked sausage or cubed ham

1 cup shredded cheddar cheese

In a large bowl, whisk the eggs, milk, salt, and pepper. Grease a muffin tin with cooking spray. (You can figure about 1 egg for each muffin tin, so this recipe amount will give you 8 frittata cups.) Put the meat and cheese in the bottom of each muffin tin. Top with the egg mixture until the tin is about 3/4 of the way full. Bake at 375 degrees for 22 minutes. Run a knife around the cup and take out of the muffin tin.