1/2 cup mashed potatoes
1 to 1-1/2 pounds-give or take powder sugar
Peanut butter

Mix the powder sugar into the mash potatoes until the consistency of pie dough. Roll out to about 1/4 inch thick onto a lightly powder sugared surface. Spread peanut butter over the top. Roll up like you would if making cinnamon rolls. Slice into 1/2 inch thickness.

YUMMY! :)

So yes, we could be friends. I’d like that.

Sadly, I can’t share my absolute fave. I’m kind of shocked that I even have the recipe for my mom’s apple pie, she’s so guarded with it. I thought I’d get it from a lawyer years from now along with a copy of her last will and testament.

But here’s a new favorite:

Truffle Cake
- 2 graham cracker crust pie shells
- 2 tbsp, plus 3/4 c sugar (divided)
- 1/4 c butter, melted
- 16 oz semisweet chocolate chips
- 1 c heavy whipping cream
- 1/3 c flour

Cook chocolate and cream over low heat until chocolate is melted. Let cool.
Beat eggs, flour, and remaining sugar on high for about 5 mins or until thick. Gradually beat in chocolate mixture.
Pour into crusts, bake at 325 for 40-45 mins or until set.

The recipe says refrigerate for 4 hours, we didn’t do that and it was still delicious.

Ingredients:
Coconut pulp or frozen grated coconut, or frozen coconut (last resort canned coconut milk)
sugar to taste
pinch of salt
grated lime rinds
cinnamon

How to extract coconut milk from coconut pulp:

The best coconut milk is extracted from the coconut pulp. There are still people in the world who crack a coconut and extract a half inch thick mass of pure white coconut pulp, grate it, add boiling water to it, and then squeeze out its milk using cheesecloth.
My grandmother used to do it, without using gloves. She placed the cheesecloth over a large pot or bowl, securing the edges or with the help of someone to hold the cheesecloth edges over the bowl, then she slowly poured the grated coconut in boiling water into the bowl. After she had the whole mass of grated coconut suspended by the cheesecloth, she proceeded to bring the four corners together to create a knot and begin to twist the bag below until the coconut milk, with hot steam poured out.
This is the old-fashioned way.

Some East Indian groceries sell grated fresh coconut pulp in frozen form. Proceed to add the boiling water to extract the milk, as indicated above. Coconut pulp is highly perishable, so it must be kept frozen just before use. Then proceed to soak it in boiling water as indicated above. Feel free to experiment with leaving the grated pulp in the boiling water for a few minutes, though it is not necessary.

East Indian groceries also sell frozen milk of coconut in cream form, , it is highly concentrated and needs to be diluted according to the packet instructions.

In last resort, use coconut milk from a can.
If you only have canned coconut milk available, then the best brands comes from Thailand in concentrated form and without sugar.

The least recommended is CocoLopez which comes in a white sugar syrup. But there is a local restaurant which uses it to make a pretty decent Tembleque (Coconut Custard).

To prepare Tembleque:

Let the coconut milk cool to room temperature before mixing in the dry ingredients (in case you extracted the milk from scratch).

Add the indicated proportion of cornstarch to coconut milk sufficient to create a thick custard consistency.
Add sugar to taste, (white sugar is traditional, since Tembleque is served white).
Add a pinch of salt.
Add grated lime thinly grated rinds.

Preparation:
Before placing the pot on the stove, make sure that the cornstarch has been dissolved into a paste before adding it into the pot, then add the sugar, salt and lime rind to the coconut milk.

You need to stay with the pot and stir it constantly to avoid sticking to the bottom of the pot. Place the pot on high heat, constantly stirring until the cornstarch starts to thicken. As the cornstarch thickens you have to speed up the stirring motion, until the coconut milk comes to full boil.

By the time that the coconut milk comes to full boil, the custard should be quite thick.

Remove from the heat. You may transfer the custard into rectangular Pyrex molds or a decorative gelatin mold. Allow to cool almost to room temperature before placing in the refrigerator.

Refrigerate over night and enjoy the day after. It can be served in slices or in individual small portions depending on the container used.

Sprinkle cinnamon to garnish before serving.
Garnish with mint leaves.

Ingredients
I cup self-raising flour
½ cup milk
½ cup sugar
2 tbs cocoa
½ tsp salt
2 tsp vanilla essence
2 tbs melted butter

Sauce
Option One
¾ cup brown sugar
¼ cup cocoa
1 ¾ cups hot water
Option Two
1 tbs cocoa
½ cup sugar
1 ½ cups hot water

Method
Mix all pudding ingredients together and place into a baking dish. Sprinkle with blended Sauce dry ingredients; then pour over hot water.

Cook in the microwave for 7 minutes or bake in a moderate oven (180 degrees) for 30 – 40 minutes

This Caramel Apple Dip recipe is awesome, too:
2 cream cheese bricks
1 c. packed brown sugar
1 tub Marzetti caramel apple dip
1/4 c. mini chocolate chips
1/4 c. toffee bits or 2 Heath or Skor bars broken into small pieces
4-6 sliced apples
Combine cream cheese and brown sugar in mixing bowl. Cream with electric mixer. Spread into pie plate. Spread caramel apple dip on top of cream cheese. Sprinkle chocolate chips and toffee bits on top. Serve with sliced apples.

Crush Mars Bar onto bread. Make Sandwich. Apply heat.

http://www.ourbestbites.com/2009/12/tis-season-for-goodies-and-it-seems.html

Easy, fast, and the perfect salty/sweet/crunchy/chocolatey combination.