Creamy Easter Eggs Recipes

Steps:

• 1. Combine mashed potatoes and sugar, add coconut,vanilla and salt and blend well.
• 2. Refrigerate until mixture is workable in hands.
• 3. Form tablespoons of mixture into egg shapes and place on wax paper lined tray. Refrigerate again until eggs are firm.
• 4. Melt chocolate and dip eggs in chocolate to cover. I use a metal dipper from the egg dying kits. (Yep I saved them) Allow chocolate to drip off and then set eggs back on tray to dry completely.
• 5. Once chocolate has hardened decorate with white chocolate drizzle if desired.

Steps:

• Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.

Steps:

• In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
• Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
• Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

Steps:

• Mix the butter and cream cheese together.
• (I put in the microwave for 30-45 secs. to soften).
• Add the confectionary sugar about 1 cup at a time, along with vanilla, and mix well. (I use my hands).
• Place the mixture in the freezer to chill for at least 20 minutes (You want it firm, but not frozen, so check it from time to time).
• Form the mixture into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them).
• When you are done making the eggs, put them in freezer again for at least 25 minutes.
• Melt the chocolate in a a double boiler.
• Dip the bottom of the egg into the chocolate, then place it on a small flat dish. Take a spoon, and spoon some melted chocolate on top, spreading around with a butter knife. (Make sure you don't get it on too thick, or you won't have enough for the whole batch).
• Arrange the chocolate coated eggs on an aluminum foil paper lined tray.
• When done making eggs, put in the freezer for a few minutes to harden eggs.
• Place each egg in a pastel colored paper cupcake cup.
• Store in the refrigerator, covered with aluminum foil.

Steps:

• In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
• While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Steps:

• 1. Melt butter, stir in Eagle Brand, gradually add icing sugar until you get a stiff but manageable fondant. Reserve 1/3 and mix in yellow color (adding more icing sugar if needed) form "yokes" (about 30) form "egg whites" by forming a flat ball and cover the yolk, shape into egg form, dip in chocolate, place in refrigerator until chocolate is hard. Decorate as you wish :)