| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chocolate-Covered Easter Eggs

1/2 cups butter, softened
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
2 teaspoons whipping cream

1 (1 pound) box powdered sugar
1 cup (6-ounces) semisweet or milk chocolate chips

2 teaspoons vegetable shortening

1. In large mixing bowl, cream butter, lemon juice, vanilla and whipping cream together until creamy and fluffy. Gradually add powdered sugar a little at a time, mixing well after each addition.
2. Shape into small egg-shaped pieces. Cover and refrigerate for a minimum of 1 hour.
3. In a double boiler over simmering water, melt chocolate chips and shortening together, stirring until smooth.
4. Dip eggs into melted chocolate mixture and place on waxed paper to harden. Store in tightly covered container.

Makes about 2 1/2 dozen eggs.