Chocolate peanut butter eggs

Around Easter every year I remember that it's time to make these bad boys. Believe me, they are a crowd pleaser. And the best part is, they are so simple to make. I made 2 batches in an hour. Each batch makes about 36 (depending on how big you make them). Seriously yum...

Peanut Butter Eggs
1 lb. powdered sugar
1/4 cup margarine (melted)
2 cups chunky peanut butter
3 cups rice krispies

Dip in:
8 oz. Hershey bar
6 oz. semisweet chocolate chips
1/3 bar parawax

Mix the first 4 ingredients. I usually use a wooden spoon and then dig my (clean) hands into it to mix it together. Then you will take a handful and squeeze it until it's sticking together (they will be crumbly). I make up all the balls at once and then dip.  Melt the chocolate and wax in a double boiler. Dip eggs in chocolate and lay on wax paper. Refrigerate for at least 30 minutes. Then eat 20, and start the second batch so it looks like you made some for everyone else. :)

One tip with this... last time I made this, I did a little less powdered sugar and a little more rice krispies, it was totally by mistake but the hubby totally preferred those ones. They were less crumbly and not as sweet. But it's totally preference. I have no "too sweet" or "too rich" sensor.

So, make them, and enjoy everybody loving you.

Roasted Asparagus

This is our favorite vegetable by far. We love to grill it but roasting it is a lot easier to monitor. You definitely don't want it undercooked or overcooked. Yummy!

Roasted Asparagus 
1 bunch asapargus
4 Tablespoons Olive Oil
Salt to taste
Fresh ground pepper to taste

Preheat oven to 425*. Wash asparagus and dry thoroughly (if the asparagus is wet when you put it in the oven it will steam and not roast). Cut off the bottom inch of the asparagus. Spread the asparagus on a cookie sheet and drizzle olive oil over asparagus. Salt and pepper to taste. Roast the asparagus for about 15 minutes. This is great with some grilled chicken and pasta... or really anything.

Roast Beef and Veggies

So I have to say this is one of my favorite Sunday recipes. Of course my mom makes the best roast beef dinner, but she makes it with gravy and mashed potatoes which I love but haven't mastered. Scott grew up having roast beef, potatoes and vegetables all cooked together. Since this is easier and almost as yummy, this is how I make it. Plus it takes half the time over making mashed potatoes and gravy. So I found this recipe on Pinterest and have seen it on many other cooking blogs and I love it. It has so much flavor and is so easy.

Roast Beef and Veggies
3-5 lb. roast
1 envelope dry ranch dressing mix
1 envelope dry Italian dressing mix
1 envelope brown gravy mix
Red potatoes (about 8 quartered)
Baby carrots (1 lb.)
Onion- sliced (optional, I use a sweet onion)
1-1 1/2 cup water

Put half of the veggies in the bottom of the slow cooker. Place roast on top of veggies. Place remaining veggies around the roast. Sprinkle ranch, Italian and gravy mix over the roast and veggies.  Pour water over mixture. Cook on low for about 8 hours. The longer you cook it the more tender the roast will be.

 

 I usually make up some jello, peas and rolls to go with it. Super easy with little preparation. My kind of Sunday dinner. Beef serves 8. Meat= 5 WW SP.