Oh gosh, forgot about dinner ... I was too excited about the sweets, LOL!
Our xmas dinner will be a chicken cooked in our green egg, mashed potatoes, dressing, green beans, and deviled eggs.
Sure AhBee!
Ours is really simple, and we have cut back on quite a few ingredients. We are experimenting, and trying to make it taste more like the ones that my great-great grandma(s) made.
This makes 2 rolls.
2 pounds of powdered sugar, plus extra for rolling.
1 cup of hot, fresh mashed potatoes. 1/2 is used for the dough, and the rest is in case you need more (we always do!)
1 small jar of peanut butter (it can be crunchy or plain. We prefer plain over the crunchy).
Mix your sugar in with 1/2 cup of your mashed potatoes slowly, we do half at a time. Do this while your potatoes are still hot - don't be alarmed if this liquefies at first, it should. This can be done by hand, but it will be *really* hard! We use our mixer, but we almost ruined it today because of the thickness. The consistency of the dough should be fairly thick and hard to mix. But it still needs to be moist, and not cracking. You can add more of the 1/2 of potatoes left over, and if needed a *tad* of milk.
Get out some wax paper, and sprinkle powdered sugar generously. Take half of your dough and roll it out, be careful not to use too much force. We prefer it to be the thickness of about two quarters stacked up. Then blow all the extra powdered sugar off, and spread about 1/2 of the jar of peanut butter on the dough, depending on how much you like peanut butter. Be sure the layer is even. Then using your wax paper, gently fold the dough on itself in a roll longways. The edges will crack, don't worry about them. If the dough cracks along the roll, pinch it together and rub some water over it with your finger to "glue" it back together. The ends wont be perfect, so don't worry about them
Put the roll on some plastic wrap, and wrap it up tight. Do the same with the other half.
Put them on a cookie sheet and stick them in the fridge to chill. Let them chill for at least 3-4 hours. I was a bit too eager last year and the peanut butter was still gooey when I cut them. When you do take them out, cut them up into slices. Larger knives usually work better. We like ours a bit on the thin side as they are fairly rich. When you go to store them in the fridge, be sure to cover them with plastic wrap to keep in the moisture.
Enjoy and Happy Holidays!
