Pat Stockett 2 lb Margarine

4 lb Peanut butter

4 lb Confectioners' sugar

--------------------------------EASTER EGGS-------------------------------- 1/4 lb Butter

8 oz Cream cheese

1/2 ts Salt

1 1/2 ts Vanilla

1 1/2 c Peanut butter or coconut

4 c Confectioner's sugar

-----------------------------PEANUT BUTTER EGGS----------------------------- 1 c Margarine

8 oz Cream cheese

1/2 ts Salt

1 1/2 ts Vanilla

2 lb Powdered sugar

2 1/4 c Peanut butter, chunky

-----------------------------RICE KRISPIE EGGS----------------------------- 1 c Confectioners sugar

1 c Crunchy peanut butter

2 c Rice Krispies

2 tb Oil

1/4 ts Vanilla

----------------------------PEANUT BUTTER BALLS---------------------------- 1 lb Margarine

2 c Peanut butter

2 1/2 lb To 3 pounds confectioners'

-sugar 3 ts Vanilla

6 oz Semi-sweet chocolate chips

1/4 lb Paraffin wax

Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.) Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating. Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs. Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper. Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them.