Time 1h Number Of Ingredients 5 Steps:
With electric mixer, combine mashed potatoes, butter, and 1 cup sugar. Add in remaining sugar, 1 cup at a time. Start by adding 6 cups of powdered sugar, if the dough is not moldable in your hands and can’t be rolled into a ball, continue to add sugar until it is firm. Stir in vanilla. Refrigerate filling for 1 hour. Once chilled, divide dough into two pieces and place one piece on a clean surface that you’ve generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about 1/4" thick. Make sure that your dough can be rolled at this point, if it’s too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over. Once dough has been rolled into a 1/4" rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough. Starting with the longer side of your rectangle, gently but tightly roll into a lot. Use a knife to slice into pieces about 1/2" thick. Repeat steps 5-8 with remaining half of dough. Serve and enjoy.
Time 1h20m Number Of Ingredients 6 Steps:
In mixing bowl, combine 16 oz of powdered sugar, butter, milk, and vanilla. The mixture will become stiff and dough-like Pop in the fridge and let chill for a few minutes to help prevent sticking. Divide dough into 2 balls, and roll each ball out to pie crust thickness. Roll onto parchment paper dusted with powdered sugar to help aid in the rolling. Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough. Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness). Chill 1 hour and slice into 1/4" pinwheels- keep refrigerated.
Time 10m Yield 16 pinwheels. Number Of Ingredients 4 Steps:
Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices.
Time 4h45m Yield 96 Number Of Ingredients 9 Steps:
In large bowl, mix Chocolate Dough ingredients with spoon until soft dough forms. In another large bowl, mix Peanut Butter Dough ingredients with spoon until soft dough forms. Divide each dough in half; set aside. Place one half of the chocolate dough between 2 (17x12-inch) sheets of waxed paper or cooking parchment paper; roll out to 12x7-inch rectangle. Repeat with one half of the peanut butter dough; remove top sheet of waxed paper from both doughs. Invert peanut butter dough onto chocolate dough. Replace waxed paper on dough, and gently roll out to 14x8-inch rectangle. Remove top sheet; trim edges. Starting with long side, roll up dough using bottom sheet of waxed paper to help roll up dough. Wrap dough log tightly with waxed paper; twist ends to enclose. Repeat with remaining cookie doughs. Refrigerate 2 hours 30 minutes or until very firm. Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough log. Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Time 35m Yield about 2 dozen. Number Of Ingredients 9 Steps:
In a bowl, cream shortening, peanut butter and sugar. Beat in egg and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture. , Roll out between floured waxed paper into a 12x10-in. rectangle. Sprinkle chips to within 1/2 in. of edges. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate for 20-30 minutes or until easy to handle., Unwrap dough and cut into 1/2-in. slices. Place 1 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
Time 20m Yield 2 logs, 12-16 serving(s) Number Of Ingredients 6 Steps:
In mixing bowl, combine 16 oz sugar, butter, milk, and vanilla (should be stiff and dough-like). Chill for a few minutes to help prevent sticking. Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking). Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough. Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness). Chill 1 hour and slice into 1/4" pinwheels- keep refrigerated.
Time 30m Yield 24 Number Of Ingredients 3 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with Swiss cheese slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll. Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet. Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.
Time 5m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices. Serve immediately.
