Showing posts with label It's All About The Recipe. Show all posts
Showing posts with label It's All About The Recipe. Show all posts
Peanut Butter Wrap
2 tablespoons peanut butter
10 inches flour tortillas
1/2 cup chopped apple
1 teaspoon brown sugar
1/4 teaspoon cinnamon
Spread tortilla with peanut butter. Scatter the apple on top. Combine the brown sugar and cinnamon and sprinkle over apples. Roll up tightly and wrap with plastic wrap. Chill 1 hours
Baked Beans
2 lbs canned pork and beans
1/2 c. maple syrup
1 t. dijon mustard
1 onion, chopped
1 t. ketchup
6 bacon slices
Mix all of the ingredients together. Pour into a covered 2-quart baking dish. Bake for 45 minutes at 325. Remove the cover and bake for 15 minutes longer.
1/2 c. maple syrup
1 t. dijon mustard
1 onion, chopped
1 t. ketchup
6 bacon slices
Mix all of the ingredients together. Pour into a covered 2-quart baking dish. Bake for 45 minutes at 325. Remove the cover and bake for 15 minutes longer.
Vegetable Mac & Cheese
1 1/2 cups dried tubular pasta, such as elbow macaroni
3 medium carrots, peeled and cut diagonally into 1/4-inch slices
10 oz. of frozen or fresh broccoli, stems sliced, florets separated
1/2 cup frozen peas, thawed
1 cup low-fat plain cottage cheese
1 tbsp. Dijon mustard (country style)
1/4 tsp. Tabasco sauce
Salt and pepper to taste
4 to 8 oz. sharp cheddar cheese, coarsely shredded (depends on how cheesy you want it)
4 oz. part-skim mozzarella cheese, coarsely shredded
1 tbsp. grated Parmesan cheese
Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking spray or margarine.
Cook the pasta in a large saucepan of boiling salted water for 4 minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta and vegetables to the saucepan. Stir in the peas.
In a food processor, combine the cottage cheese with the reserved liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and pepper and blend until smooth. Stir into the pasta and vegetables. Mix in the cheddar and mozzarella and pour into the baking dish. Sprinkle with Parmesan. Bake uncovered until the top is golden brown (about 20 to 25 minutes), then let it set for 10 minutes to firm up. Serves 4. Note: This dish can be prepared a day before it is baked.
3 medium carrots, peeled and cut diagonally into 1/4-inch slices
10 oz. of frozen or fresh broccoli, stems sliced, florets separated
1/2 cup frozen peas, thawed
1 cup low-fat plain cottage cheese
1 tbsp. Dijon mustard (country style)
1/4 tsp. Tabasco sauce
Salt and pepper to taste
4 to 8 oz. sharp cheddar cheese, coarsely shredded (depends on how cheesy you want it)
4 oz. part-skim mozzarella cheese, coarsely shredded
1 tbsp. grated Parmesan cheese
Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking spray or margarine.
Cook the pasta in a large saucepan of boiling salted water for 4 minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta and vegetables to the saucepan. Stir in the peas.
In a food processor, combine the cottage cheese with the reserved liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and pepper and blend until smooth. Stir into the pasta and vegetables. Mix in the cheddar and mozzarella and pour into the baking dish. Sprinkle with Parmesan. Bake uncovered until the top is golden brown (about 20 to 25 minutes), then let it set for 10 minutes to firm up. Serves 4. Note: This dish can be prepared a day before it is baked.
Citrus Salad
This is my mother-in-law's recipe. She shared it with me a few years ago.
1 5oz package sweet baby greens (or whatever lettuce you like)
1/4 cup red onion sliced thinly
1 naval orange, sectioned
1 ruby red grapefruit, sectioned
1 ripe avocado, sliced
Orange Vinaigrette
Whisk together:
1/4 cup orange juice
1/2 tsp sugar
1/8 tsp salt
1 tsp grated orange zest
1 tsp white wine vinegar
1/4 tsp Dijon mustard
1 Tbsp extra virgin olive oil
1 5oz package sweet baby greens (or whatever lettuce you like)
1/4 cup red onion sliced thinly
1 naval orange, sectioned
1 ruby red grapefruit, sectioned
1 ripe avocado, sliced
Orange Vinaigrette
Whisk together:
1/4 cup orange juice
1/2 tsp sugar
1/8 tsp salt
1 tsp grated orange zest
1 tsp white wine vinegar
1/4 tsp Dijon mustard
1 Tbsp extra virgin olive oil
Easy Meatloaf
1 1/2 lb ground beef
1/2 lb ground pork
1 medium green pepper, chopped
1 small can tomato sauce
1 packet meatloaf seasoning mix
1 medium onion, chopped
Directions:
In a large bowl,combine ground pork and ground beef. Add the chopped onion and green pepper to the mixture. Mix the meatloaf seasoning mix as directed on package, add to meat mixture. 4. Place 1/2 of the mixture into a loaf pan. Bake in 350F oven for 1 1/4 hours. Pour tomato sauce over the top, then bake 15 minutes longer.
1/2 lb ground pork
1 medium green pepper, chopped
1 small can tomato sauce
1 packet meatloaf seasoning mix
1 medium onion, chopped
Directions:
In a large bowl,combine ground pork and ground beef. Add the chopped onion and green pepper to the mixture. Mix the meatloaf seasoning mix as directed on package, add to meat mixture. 4. Place 1/2 of the mixture into a loaf pan. Bake in 350F oven for 1 1/4 hours. Pour tomato sauce over the top, then bake 15 minutes longer.
White Chocolate-Raspberry Bars
1 (18 oz) roll refrigerated sugar cookie dough (Pillsbury)
1-1/4 cup white chocolate chunks or white vanilla chips
1 (12oz) jar (3/4 cup) raspberry jam or preserves
1 teaspoon oil
Heat oven to 350 degrees. Break up cookie dough into ungreased 13×9 inch pan. With floured fingers press dough evenly in bottom of pan to form crust. Sprinkle one cup of the white chocolates chunks over crust press firmly into dough.
Bake at 350* for 16 to 20 minutes or until light golden brown. Remove partially baked crust from oven. Spread jam evenly over crust return to oven and bake for an additional 10 minutes. Cool 1 hour or until completely cooled.
In small ziplock bag combine remaining white chocolate chunks and the oil partially seal bag. Microwave on high for 30 seconds squeeze bag until chunks are smooth. If necessary microwave an additional 15 to 30 seconds. Cut small hole in bottom corner of bag squeeeze bag gently to drizzle white chocolate over bars. Refrigerate about 20 minutes or until chocolate is set. Cut into bars serve at room temperature.
1-1/4 cup white chocolate chunks or white vanilla chips
1 (12oz) jar (3/4 cup) raspberry jam or preserves
1 teaspoon oil
Heat oven to 350 degrees. Break up cookie dough into ungreased 13×9 inch pan. With floured fingers press dough evenly in bottom of pan to form crust. Sprinkle one cup of the white chocolates chunks over crust press firmly into dough.
Bake at 350* for 16 to 20 minutes or until light golden brown. Remove partially baked crust from oven. Spread jam evenly over crust return to oven and bake for an additional 10 minutes. Cool 1 hour or until completely cooled.
In small ziplock bag combine remaining white chocolate chunks and the oil partially seal bag. Microwave on high for 30 seconds squeeze bag until chunks are smooth. If necessary microwave an additional 15 to 30 seconds. Cut small hole in bottom corner of bag squeeeze bag gently to drizzle white chocolate over bars. Refrigerate about 20 minutes or until chocolate is set. Cut into bars serve at room temperature.
Easy Cookies
1 cup butter flavored shortening
2 cups sugar
2 eggs
1 cup oil
1/2 tsp. salt
1 tsp. vanilla
5 cups all-purpose flour
2 tsp baking soda
2 tsp cream of tartar
sugar for coating
small red and green gumdrops (bell shaped)
Cream together shortening, sugar, eggs, oil, salt and vanilla. Sift all dry ingredients and add to creamed mixture. Roll into small one-inch balls and roll in sugar. Press one gumdrop in center of each cookie. Bake at 350 degrees for 10 minutes.
2 cups sugar
2 eggs
1 cup oil
1/2 tsp. salt
1 tsp. vanilla
5 cups all-purpose flour
2 tsp baking soda
2 tsp cream of tartar
sugar for coating
small red and green gumdrops (bell shaped)
Cream together shortening, sugar, eggs, oil, salt and vanilla. Sift all dry ingredients and add to creamed mixture. Roll into small one-inch balls and roll in sugar. Press one gumdrop in center of each cookie. Bake at 350 degrees for 10 minutes.
Strawberry Rhubarb Pie
FILLING
2 eggs
1 cup sliced strawberries
3 Tbsps. flour
2 tsps. cinnamon
2 cups sliced rhubarb
1 cup sugar
½ tsp. salt
Preheat oven to 425.
In a large bowl beat eggs with fork and add strawberries, flour, cinnamon, rhubarb, sugar and salt and mix well. Pour into pie shell. Top with second crust and flute edges together. Bake for 40 minutes. Cool.
2 eggs
1 cup sliced strawberries
3 Tbsps. flour
2 tsps. cinnamon
2 cups sliced rhubarb
1 cup sugar
½ tsp. salt
Preheat oven to 425.
In a large bowl beat eggs with fork and add strawberries, flour, cinnamon, rhubarb, sugar and salt and mix well. Pour into pie shell. Top with second crust and flute edges together. Bake for 40 minutes. Cool.
Easy Peach Cobbler
1 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)
Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended. (Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees. (Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and forth over fruit. Bake 30 to 45 minutes or until golden brown.
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)
Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended. (Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees. (Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and forth over fruit. Bake 30 to 45 minutes or until golden brown.
Easy Chili
1 lb Ground beef
1 Sm onion, chopped
2 t. Chili powder
1 can Light kidney beans, lightly drained
2 cans Chili beans w/sauce
1 can Chili no beans
2 cans Diced tomatoes with green peppers and onions
Hot sauce to taste
Brown ground beef with chopped onions, drain, add chili powder and tomatoes (whole can), simmer for about 5 minutes, add remaining cans and simmer about 15 minutes to let flavors merge. If it seems dry, add some tomato sauce (small can).
1 Sm onion, chopped
2 t. Chili powder
1 can Light kidney beans, lightly drained
2 cans Chili beans w/sauce
1 can Chili no beans
2 cans Diced tomatoes with green peppers and onions
Hot sauce to taste
Brown ground beef with chopped onions, drain, add chili powder and tomatoes (whole can), simmer for about 5 minutes, add remaining cans and simmer about 15 minutes to let flavors merge. If it seems dry, add some tomato sauce (small can).
Easy Potato Soup
4 tablespoons Butter or margarine
1 1/2 cups Onions -- diced
4 cups Potato -- diced
1 Carrot; coarse grated -- 1-2
2 cups Water
1 1/4 teaspoons Salt
1 teaspoon Dried dill weed
3 cups Milk
2 tablespoons Fresh chopped parsley
1/4 cup Instant potato flakes or Potato buds
In a large saucepan, melt the butter. Saute the onions until golden. Add the potatoes, carrots, water, salt, pepper, and dillweed.
Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy).
Stir in the milk and parsley and heat until hot, but not boiling. Stir in the potato flakes during the last few minutes of cooking.
1 1/2 cups Onions -- diced
4 cups Potato -- diced
1 Carrot; coarse grated -- 1-2
2 cups Water
1 1/4 teaspoons Salt
1 teaspoon Dried dill weed
3 cups Milk
2 tablespoons Fresh chopped parsley
1/4 cup Instant potato flakes or Potato buds
In a large saucepan, melt the butter. Saute the onions until golden. Add the potatoes, carrots, water, salt, pepper, and dillweed.
Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy).
Stir in the milk and parsley and heat until hot, but not boiling. Stir in the potato flakes during the last few minutes of cooking.
Cucumber and Tomato Salad
1 tomato, chopped
1 cucumber, seeded and chopped
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh basil
1/4 cup balsamic vinaigrette salad dressing
salt and pepper to taste
In a large bowl, combine the tomato, cucumber, red onion, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.
1 cucumber, seeded and chopped
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh basil
1/4 cup balsamic vinaigrette salad dressing
salt and pepper to taste
In a large bowl, combine the tomato, cucumber, red onion, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.
Pay Day Pie
1 Baked Pie Crust
1 Pkg. Cook & Serve Vanilla Pudding
3 Ripe Bananas
1 Small box Whole Strawberries
1 Pint Whipping Cream
Cover bottom of crust with Vanilla Pudding. Cover Pudding with sliced Bananas. Cover Bananas with Pudding. Cover Pudding with Strawberries. Cover Strawberries with whipping cream. Put one large Strawberry in the center of the Pie.
1 Pkg. Cook & Serve Vanilla Pudding
3 Ripe Bananas
1 Small box Whole Strawberries
1 Pint Whipping Cream
Cover bottom of crust with Vanilla Pudding. Cover Pudding with sliced Bananas. Cover Bananas with Pudding. Cover Pudding with Strawberries. Cover Strawberries with whipping cream. Put one large Strawberry in the center of the Pie.
Dump Cake
My mom used to make this for my brother, dad and I...many, many years ago. She didn't always add the pecans and would sometimes use walnuts instead of pecans.
Ingredients:
1 can (20 ounces) crushed pineapple with juice, undrained
1 can (21 ounces) cherry pie filling
1 package yellow cake mix
1 cups chopped pecans
½ cup butter
Directions:
Preheat oven to 350 degrees. Grease 13x9 inch pan.
In pan, add pineapple with juice and spread evenly in the pan. Next add in the pie filling and spread evenly. Sprinkle cake mix evenly over cherry layer. Dot the top of the mixture with butter. Sprinkle chopped pecans on top (before baking or after baking).
Bake about 50 minutes in a 350 degree oven.
Ingredients:
1 can (20 ounces) crushed pineapple with juice, undrained
1 can (21 ounces) cherry pie filling
1 package yellow cake mix
1 cups chopped pecans
½ cup butter
Directions:
Preheat oven to 350 degrees. Grease 13x9 inch pan.
In pan, add pineapple with juice and spread evenly in the pan. Next add in the pie filling and spread evenly. Sprinkle cake mix evenly over cherry layer. Dot the top of the mixture with butter. Sprinkle chopped pecans on top (before baking or after baking).
Bake about 50 minutes in a 350 degree oven.
Tailgating Time: Yogurt Fruit Salad
One fresh apple, chopped
One can of mandarin oranges, drained
One banana, chopped
One pear, chopped
Fresh blueberries, whole or halved
One can of peaches, drained
Seedless grapes, whole or halved
One can of pineapple chunks, drained
1 cup coconut
1/2 cup unsalted sunflower seeds
1/4 cup honey
1 to 2 cups unflavored yogurt
Granola (optional)
Combine with all ingredients (may need a little more honey to make sweet enough). And you may need to add more yogurt to make it all stick together. Refrigerate for one hour and serve.
You can add any additional fruit or leave out any fruit you wish.
Banana Bread
Banana Bread
Ingredients:
2 eggs
1 3/4 c. sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. mashed bananas (about 3 bananas)
Directions:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Beat eggs well in a small bowl. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy. Add the eggs to the mixture in the large bowl and beat well.
Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in. Pour mixture into the baking pan. Bake for 70 minutes. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!
Ingredients:
2 eggs
1 3/4 c. sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. mashed bananas (about 3 bananas)
Directions:
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Beat eggs well in a small bowl. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy. Add the eggs to the mixture in the large bowl and beat well.
Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in. Pour mixture into the baking pan. Bake for 70 minutes. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!
A Different Kind of Cake
A Different Kind of Cake
Cake Ingredients:
Vegetable oil spray for misting pan
1 package (18.25 oz. plane devil’s food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
Vegetable oil spray for misting pan
1 package (18.25 oz. plane devil’s food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
Topping Ingredients:
1 jar (8 oz) caramel topping
1 can (14 oz) sweetened condensed milk
4 Butterfinger candy bars (2.1 oz size), each crushed
1 container (12 oz) frozen whipped topping, thawed
1 package (8 oz) cream cheese, at room temperature
1 jar (8 oz) caramel topping
1 can (14 oz) sweetened condensed milk
4 Butterfinger candy bars (2.1 oz size), each crushed
1 container (12 oz) frozen whipped topping, thawed
1 package (8 oz) cream cheese, at room temperature
Place a rack in center of oven and preheat to 350. Lightly mist 13×9 inch baking pan with veg. oil spray. Place cake mix, water, oil and eggs in a large mixing bowl and beat on low speed 1 minute. Scrape down sides and beat 2 minutes more at medium speed. Pour batter into prepared pan and bake for 35-38 minutes, until cake springs back and just starts to pull away from side of pan. Immediately poke holes in the top of the cakes with drinking straw or chopstick.
Prepare the topping. Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake. Place the whipped topping and cream cheese in large mixing bowl and blend with electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top. Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.
Store this cake, covered in waxed paper, in the refrigerator for up to 1 week.
Chocolate Enchiladas
Chocolate Enchiladas
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 1/4 cups milk
2 large eggs
1/2 recipe Chocolate Pudding
Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a towel and let rest in the refrigerate for 30 minutes.
Heat a nonstick crepe pan or saute pan over medium-high heat for 1 minute. Add 1/4 cup of the batter to the pan, tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl, and cook the pancake for about 2 minutes, until the top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers.
Place the crepe cooked side up on a sheet of wax paper, and repeat with the remaining batter, for a total of 6 crepes. Stack the crepes between sheets of wax paper.
Preheat oven to 400 degrees F. Lightly butter a cookie sheet.
Place a crepe, cooked side up, on a work surface. Place 1/4 cup of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe, leaving 1-inch borders. Fold the bottom of the crepe up over the pudding, then fold over the sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and refrigerate (up to 1 day in advance).
Bake enchiladas for 5 to 7 minutes, just until warmed through. Serve immediately.
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 1/4 cups milk
2 large eggs
1/2 recipe Chocolate Pudding
Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a towel and let rest in the refrigerate for 30 minutes.
Heat a nonstick crepe pan or saute pan over medium-high heat for 1 minute. Add 1/4 cup of the batter to the pan, tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl, and cook the pancake for about 2 minutes, until the top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers.
Place the crepe cooked side up on a sheet of wax paper, and repeat with the remaining batter, for a total of 6 crepes. Stack the crepes between sheets of wax paper.
Preheat oven to 400 degrees F. Lightly butter a cookie sheet.
Place a crepe, cooked side up, on a work surface. Place 1/4 cup of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe, leaving 1-inch borders. Fold the bottom of the crepe up over the pudding, then fold over the sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and refrigerate (up to 1 day in advance).
Bake enchiladas for 5 to 7 minutes, just until warmed through. Serve immediately.
Earthquake Cake
Earthquake Cake
1 C. coconut
1 C. chopped pecans
1 box German Chocolate Cake Mix
1 (8 oz) pkg. cream cheese
1 lb. powdered sugar
1 stick margarine melted
1 C. chopped pecans
1 box German Chocolate Cake Mix
1 (8 oz) pkg. cream cheese
1 lb. powdered sugar
1 stick margarine melted
Grease and flour a 9×13 pan. Spread coconut and pecans on the bottom. Mix cake mix according to package directions. Pour over pecans and coconut.
Melt butter, add cream cheese and powdered sugar. Mix well. Spread over cake. Bake at 350 for 45-50 minutes or until done.
Easy Potato Candy
2 (1 lb.) boxes powdered sugar
1/2 c. hot mashed potatoes, drained
1 sm. jar crunchy peanut butter
Mix sifted sugar into potatoes a little at a time by hand. (Don't panic when potatoes liquify as the first sugar is added. This is what it's supposed to do. Just keep adding sugar until it is pastry consistency.) Sprinkle wax paper with additional powdered sugar. Take baseball-sized ball of mixture and roll out like pastry. Spread with peanut butter and roll like a jelly roll. Wrap rolls in plastic wrap.
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