Friday, March 29, 2013
Thursday, March 28, 2013
1 cup Jif® Creamy Peanut Butter, plus 2 tablespoons, divided
1 (8 oz.) package cream cheese, softened
1/2 cup sugar
1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1 (11.75 oz.) jar Smucker’s® Hot Fudge Spoonable Ice Cream Topping, divided
BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Recipe also found on Jif website
If you are anything like me then you like to have a dish towel near by for your hands when cooking. Well this nifty idea makes dishtowels into an apron and allows you to have it right at hand. This may have been one of my earliest crafts in that I made one in early years as a girl scout. You should try it as well
Kitchen dish towel (pick a size that will be a comfortable length)
1.5 yards ribbon (shorten or lengthen depending on waist size)
Fold the ribbon width-wise and iron to set crease
Sew the ribbon lengthwise on to the apron making sure the apron end is snug with the crease
Sew the ends of the ribbon into triangles to avoid fraying
Wednesday, March 27, 2013
|Easter Candy Treats|
|Treat||Serving Size||Calories||Fat Grams||Carb Grams||Protein||Fiber|
|Cadbury Creme Egg||1 egg||170||6.0||28.0||2.0||0|
|Jelly Beans||14 beans||150||0||37.0||0||0|
|Milk Chocolate Bunny||30 g||150||8||20.0||1.0||1.0|
|Marshmallow Peeps||5 peeps||160||0||40.0||1.0||0|
|Peanut Butter Egg||1 egg||90||5||9.0||2.0||0|
|Other Easter Basket Favorites|
|Hard-boiled Egg||1 large||78||5.3||0.6||6.3||0|
|Hot Cross Bun||1 bun||186||3.8||29.6||6.1||2.3|
1 black olives
2 Fresh chives
1 Tiny swiss cheese wedge
Place the egg in a small saucepan and cover with cold water. Bring to a boil over high heat. Boil for 1 minute, then turn off the heat. Cover the saucepan and let the egg sit in the hot water for 12 minutes. Once the time is up, run the egg under cold water to cool. Then ask your child to roll the egg on all sides to crack the shell. Peel under running water. Slice the egg in half lengthwise. Place the halves yolk side down on a plate. (Alternatively, you can slice off a bit of the bottom of a peeled, hard-boiled egg so it can sit flat on a plate.) Slice tiny black olive "eyes" and radish "ears." Then make small slits in the egg halves for the eyes and ears and push in the olives and radishes. Add chive tails.
Ice Cream Cones
Colorful Jelly Beans
-Fill ice cream cones with jelly beans.
-With a small knife, carefully cut two holes into the sides of each cone.
-Tuck either end of an apple licorice stick into the holes to serve as an edible handle.
shared here and here
- Oddly enough it was German settlers in Pennsylvania Dutch country who first introduced an Easter hare, the Osherhas, in the United States in the 18th century.
- A German physician and botanist, Georg Franck von Frankenau, first wrote about the Easter bunny in Alsace. He held the distinctions of being a knight of the Holy Roman Empire and a Fellow of the Royal Society.
- It’s because both rabbits and eggs are fertility symbols that the egg-laying Easter bunny came to be.