Potato Candy actually originated in the South during the Great Depression; making this tasty treat was a great way to create a delicious confection out of the few ingredients that were available during those trying times.
Author: Southern Living
Recipe type: Dessert
Serves: 3 Dozen
⅓ cup peeled, cooked, and mashed russet potato, cold (about 1 large potato)
1 tablespoon milk
1 teaspoon vanilla extract
⅛ teaspoon table salt
6 to 7 cups powdered sugar
⅓ cup creamy peanut butter
Beat mashed potato and next 3 ingredients at medium speed with a heavy-duty electric mixer 2 minutes.
Beat in 6 cups powdered sugar, 1 cup at a time.
Add up to 1 cup powdered sugar, 1 Tbsp. at a time until it forms a dough.
Gather dough into a ball; dust with powdered sugar.
Roll to ⅛ inch thick on parchment paper, and cut into a 12- x 10-inch rectangle.
Generously sprinkle powdered sugar over dough, and place a piece of parchment paper over rectangle.
Invert rectangle; discard parchment paper on top.
Spread peanut butter over dough.
Starting at 1 long side, tightly roll up candy, jelly-roll fashion, using parchment paper as a guide.
Wrap in parchment paper, and freeze 1 hour.
Cut into ¼ inch-thick slices, and serve.
Refrigerate sliced candy in an airtight container up to 1 week.
This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook thatâ€™s ever been printed, and it's no surprise! Itâ€™s a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.
Author: Betty Crocker
Recipe type: Snack
Serves: 24 servings
1¼ cups sugar
½ cup butter, softened
1½ cups mashed very ripe bananas (3 to 4 medium)
½ cup buttermilk
1 teaspoon vanilla
2½ cups Gold Medalâ„¢ All-Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350Â°F. Grease bottoms only of 2 loaf pans, 8½x4½x2½ inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1¼ hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Add the chicken, cream cheese, water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 15 minutes and then do a quick release.
Use tongs to transfer the chicken to a large plate, shred it with 2 forks, and return it back to the pot.
Stir in the cheddar cheese.
Top with the crispy bacon and scallion, and serve.
After step 1 you can deglaze the pot using a small amount of water or wine before turning off Saute mode.