Chocolate Eclairs

Large box Instant Vanilla Pudding
1/2 cup flour
1/2 cup milk
1/4 cup butter
pinch of salt
Beat in 2 eggs

Frosting: 3 Tablespoons butter
1-1/2 cups confectioner's sugar
2 teaspoons milk
1 teaspoon vanilla extract
2 Tablespoons cocoa



Mix up vanilla instant pudding per instructions on box. Refrigerate. Sift flour and set aside. Slowly heat the milk. Add butter and bring to boil. Add flour and salt. Stir immediately! Cook and stir the batter until it leaves the sides of the pan and forms a ball. Remove from fire. Beat in eggs, one at a time - making sure each egg is fully mixed in the batter before adding the next egg. Spoon batter onto greased cookie ,sheet making six 2" mounds. Bake in 400 degree oven for 30 minutes. Bake an additional 5 minutes at 350 degrees. Allow puffs to cool . Fill each puff with vanilla pudding by cutting a slice in the side of each puff. Carefully open the eclair and fill. Melt 3 Tablespoons butter. Stir in cocoa and add balance of ingredients for frosting. Mix well and frost each eclair. Make sure to seal the cut side of the puff used to fill eclair ,with the chocolate frosting. Refrigerate until served.

Peanut Butter Balls

Peanut Butter Balls

1/2 cup peanut butter
3 tablespoons butter
1 cup sifter powdered sugar
8 ounces chocolate
optional: rice crispies

In a mixing bowl stir together peanut butter and butter. Gradually add
powdered sugar, stirring till combined.( At this point you could add rice crispies if you want some crunch).Shape into 1-inch balls; place
on waxed paper. Let stand till dry (about 20 minutes).

Melt chocolate. Dip balls, one at a time, into
coating. Let excess coating drip off peanut butter balls. Place on
waxed paper; let stand till coating is firm, Store tightly covered in
refrigerator. Makes about 30 pieces.

* To melt chocolate for dipping, cut it up, place it in a heavy
saucepan, and stir it constantly over low heat until melted and smooth.
Or, you can microwave 8 ounces in a microwave-safe
bowl, uncovered, on 100% power (high) for 1 to 3 minutes or until
coating is almost melted; stir until smooth.

** Lift the balls out of melted candy coating with a fork. Draw the fork
across the rim of the dish to remove excess coating.

The peanut butter and butter are easier to mix if
butter is room temperature. You can also use parchment paper instead of
waxed paper. To make these look like buckeyes, just leave a portion of
the peanut butter uncoated.