Potato Candy

I remember when I first tried Potato Candy. My mom bought some from a bake sale and was telling me to try it. I turned my nose up at it... but as she kept insisting I try a piece- I finally did. And mmmmm. Soooo different.

Ingredients

1 medium potato- cooked and peeled

1 tsp vanilla extract

1 lb powdered sugar

1 tablespoon butter

Peanut Butter (what ever and how much you like)

Cut the peeled and cooked potato into pieces and place in a mixer. Beat until mashed. Add Butter and vanilla. Slowly add the powdered sugar, mixing until you have a stiff dough. If dough is sticky- put in fridge for 2 hours. Spread waxed paper onto your counter and sprinkle with powdered sugar. Roll the dough out on the waxed paper. Then spread it with a layer of peanut butter. Roll up as you would a jelly roll (tightly). Wrap each roll with waxed paper and refrigerate for 2 hours. Slice the logs into slices and store in refridgerator in an airtight container.

Enjoy!!

Peanut Butter Cup Ice Cream

MMMM- This was my first attempt at Ice Cream with my Kitchen Aid attachment. I know I should've just tried simple vanilla - but I was craving Peanut Butter so I went ahead with it and did it. I love my Kitchen Ait Ice Cream Attachment. Homemade ice cream is soooo good. I got this recipe from: www. allrecipes.com!!



Ingredients

1/4 cup sugar

3 eggs

1 cup whole milk

3/4 cup peanut butter

3/4 cup sweetened condensed milk

1/2 cup half and half cream

2 tsp vanilla extract

12 minature peanut butter cups





- In a bowl, beat the sugar and eggs with an electric mixer until thick. Set aside. Pour milk into a saucepan and bring to simmer over low heat. Gradually pour the hot milk into the eggs while whisking. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil. Remove from heat and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half and half and vanilla. Cover and refrigerate until chilled.

- Pour the mixture into an ice cream maker according to the mfg instructions. Fold in peanut butter cups when mixture is still soft. Transfer to a container and freeze until solid.



MMMM good.

Enjoy!!

Chocolate Peanut Butter Cheesecake

MMMM... this was delicious

I got this recipe from http://www.tasteofhome.com/ but sort of adapted it a little bit.

Crust

Ingredients:

12 Graham Crackers

1/2 c Unsalted Butter

Spray PAM baking spray in springform pan. Combine ingredients for the crust and press into the bottom of the pan. Place crust in fridge for about 15 minutes

Cheesecake Mixture

Ingredients:

creamy peanut butter
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup packed brown sugar
3 eggs (at room temp)

1/2 tsp vanilla extract
1/4 cup sour cream

7 oz bittersweet chocolate

Preheat oven to 350

Spread a layer of peanut butter over the crust (however much you would like) Place back in fridge until the cheesecake mixture is done.

Microwave the chocolate according to directions on the package. Allow chocolate to cool to room temp. Mix the following: Cream cheese, brown sugar, vanilla and sour cream. Beat in one egg at a time. Pour chocolate into the mixture and combine until it is a uniform color. Pour mixture onto the peanut-butter covered crust.

Place into over for about 40 minutes. Place topping on.

Topping

3/4 cup sour cream
2 teaspoons sugar

Combine ingredients and spead onto cheesecake staying away from the sides. Put cheesecake back in oven and turn oven off and leave cheesecake in for 5 minutes.

Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. I served with whipped cream and Reese's mini pieces.