Just a Recipe

Other than the fact that I was a little out of it last night, and couldn't sleep due to my stings on my side, the rest of last night was pretty mellow, thankfully! This morning I am still in my glasses without makeup or brushed hair, and I have just let Sarah and Rachel play by my side while I have typed up a few recipes. Today's recipe is one we use at Easter, but you could certainly switch it from peanut butter eggs to peanut butter pumpkins! I love the nostalgia that comes with typing up all of these recipes. I can remember helping my grandma wipe down the sides of the candy pans with a pastry brush to prevent sugar crystals from forming, stepping back a step so she could pour the hot syrups onto the marble slab or on nut covered cookie sheets depending on what we were making. It makes me miss her terribly (tomorrow marks the two year point of her passing), but it also makes me feel closer to her. So, without further ado, here is the recipe for Peanut Butter Eggs (or pumpkins, or whatever you want)
Peanut Butter Eggs
2 cups peanut butter
1 pound powdered sugar
1 cup butter or margarine
1 package graham crackers

Mix peanut butter, powdered sugar and butter together until smooth. Crush graham crackers and add to the peanut butter mixture. Shape into eggs and dip in tempered, high quality dipping chocolate.