Where did that chocolate bunny go? (cross-post)

I think it means we're doing something right by Hannah (and ourselves) that we haven't gone through all of the Easter candy yet. What was left of that big ol' choco-bunny was getting in my way, though, so I slapped some melted marshmallows between two graham crackers and dipped them in Mr. Bunny that I melted along with an extra Hershey's bar I had in the fridge. Yum, yum, yum, S'mores!
The best reduce, reuse, recycle idea I've had in a long time, if I do say so myself.

In the mood for a recipe? My friend, Becca (Twitter call: @mustangbex) gave me this recipe and I've made a few additions. Enjoy and thank Becca if you like it. Then, visit Michelle's blog for dessert: Coffee Mug Cake!

Potato Soup by Amy with thanks to Becca

• 6-7 cups water
• 4-5 medium potatoes, chopped
• 1 ham hock (optional)
• 1/4-1/2 yellow onion, chopped
• 1 stick butter or margarine (cubing it works well)
• 1 cup of milk or half and half (My preference is half and half. Low fat or fat free works just as well.)
• 1 16 oz tub sour cream, less a small amount to save for topping, if desired (Low fat or fat free works just as well.)
• 4 eggs, tempered (here's how you do temper eggs)
• green onions (optional)
• shredded cheddar cheese (optional)
• bacon bits (optional)

Boil potatoes, ham hock, and yellow onion until potatoes are tender and onions turn clear.
Remove the ham hock, discard.
Slowly add the butter and stir.
Slowly stir in the milk or half and half.
Slowly add the sour cream and stir, mixing well.
Very slowly stir in the tempered eggs.
Let the soup heat back up until it starts to gloop at a slow boil (yes, really, gloop).
Reduce heat and add most of the green onions.
Top with sour cream, cheese, green onions, and/or bacon bits, if desired.
Salt and pepper to taste, or let the diner do so.